KR101619718B1 - Method of prducing kimchi - Google Patents
Method of prducing kimchi Download PDFInfo
- Publication number
- KR101619718B1 KR101619718B1 KR1020150138972A KR20150138972A KR101619718B1 KR 101619718 B1 KR101619718 B1 KR 101619718B1 KR 1020150138972 A KR1020150138972 A KR 1020150138972A KR 20150138972 A KR20150138972 A KR 20150138972A KR 101619718 B1 KR101619718 B1 KR 101619718B1
- Authority
- KR
- South Korea
- Prior art keywords
- kimchi
- soup
- broth
- leek
- manufacturing
- Prior art date
Links
- 235000021109 kimchi Nutrition 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 10
- 235000014347 soups Nutrition 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
- 244000269722 Thea sinensis Species 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 241001454694 Clupeiformes Species 0.000 claims description 6
- 235000019513 anchovy Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 4
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 4
- 244000017020 Ipomoea batatas Species 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 239000001728 capsicum frutescens Substances 0.000 claims description 4
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 3
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 3
- 235000012411 boiled sweets Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 230000009429 distress Effects 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 2
- 238000005554 pickling Methods 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 241000238073 Homarus gammarus Species 0.000 claims 1
- 244000000231 Sesamum indicum Species 0.000 claims 1
- 244000126002 Ziziphus vulgaris Species 0.000 claims 1
- 229910052500 inorganic mineral Inorganic materials 0.000 claims 1
- 241000238565 lobster Species 0.000 claims 1
- 239000011707 mineral Substances 0.000 claims 1
- 240000006108 Allium ampeloprasum Species 0.000 abstract description 8
- 235000005254 Allium ampeloprasum Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000009938 salting Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 4
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 244000040738 Sesamum orientale Species 0.000 description 2
- 240000008866 Ziziphus nummularia Species 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- -1 aryl sulfide Chemical compound 0.000 description 2
- 235000012206 bottled water Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000257727 Allium fistulosum Species 0.000 description 1
- 235000008553 Allium fistulosum Nutrition 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 208000034656 Contusions Diseases 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000257303 Hymenoptera Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 241000234435 Lilium Species 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 244000299790 Rheum rhabarbarum Species 0.000 description 1
- 235000009411 Rheum rhabarbarum Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000002730 additional effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000000427 antigen Substances 0.000 description 1
- 102000036639 antigens Human genes 0.000 description 1
- 108091007433 antigens Proteins 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000009331 sowing Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- A23L1/218—
-
- A23L1/39—
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/322—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the nervous system or on mental function
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Abstract
Description
본 발명은 대파 김치를 제조하는 방법에 관한 것으로서, 더욱 상세하게는 항산화 활성성분이 다량 함유되어 있는 대파와 방부제 역할을 하는 구지뽕 잎차로 우려낸 국물을 이용하여 대파 김치를 제조함으로써 대파의 효능과 구지뽕 잎차의 효능을 섭취할 수 있도록 하는 대파 김치의 제조방법에 관한 것이다.
More particularly, the present invention relates to a method for preparing a large-leaved kimchi, and more particularly, to a method of manufacturing a large-leaved kimchi using a large amount of antioxidant active ingredient and a soup made from a gojiwon leaf tea serving as a preservative, The present invention relates to a method of preparing a broth kimchi which enables the ingestion of the efficacy of a mulberry leaf tea.
잘 알려진 바와 같이, 김치는 우리나라만의 독특한 채소 가공 식품으로, 배추, 무, 오이 등을 소금에 절여서 고추, 마늘, 파, 생강, 젓갈 등의 양념을 버무려 담가 놓고 먹는 우리의 식탁에서 빼놓을 수 없는 중요한 먹거리다. As it is well known, kimchi is a unique vegetable processed food of our country, and it is salted in salt of Chinese cabbage, radish, cucumber, etc., and it is indispensable in our table to eat and soak the spice such as pepper, garlic, It is an important food.
최근 웰빙(well-being) 식품에 대한 관심이 고조되어 김치를 통한 식이섬유의 섭취 등이 더욱 강조되는 추세에 있으며, 김치는 미국 건강 월간지인 '헬스(Health)'로부터 세계 5대 건강식품으로 선정되어 미래의 식품으로서 가능성을 보여주기도 하였다.In recent years, interest in well-being foods has been heightened, and the consumption of dietary fiber through kimchi has become more emphasized. Kimchi has been selected as one of the top five health foods in the world by the Health Monthly And showed potential as future food.
이러한 김치는 그 영양학적 가치가 과학적으로 입증되기 시작하면서 국내외의 많은 영양학자들에게 주목받고 있으며 세계적인 음식으로 적당한 숙성기간을 거쳐 독특한 맛과 향을 가지게 되는 김치는 김치만으로도 1일 아스코르브산 필요량의 80% 이상을 섭취할 수 있다고 한다.As the nutritional value of these kimchi has been scientifically proven, many dieticians have been attracting attention from domestic and foreign dieticians. Kimchi, which has a unique taste and aroma through proper aging period, Or more.
또한, 김치는 채소를 주재료로 하는 저칼로리 식품으로 식이성 섬유를 많이 함유하고 있으며, 장의 활동을 활성화면서 체내의 당류나 콜레스테롤 수치를 낮춰 주므로 당뇨병, 심장질환, 비만 등 성인병 예방 및 치료에도 도움을 준다고 알려져 있다. Kimchi is a low-calorie food made mainly of vegetables. It contains a lot of dietary fiber. It also helps to prevent diarrhea, heart disease and obesity by treating diarrhea and lowering the amount of sugar and cholesterol in the body. It is known.
이와 같은 여러 가지 장점을 가지는 김치에 대하여 최근에는 재료를 다양화하여 맛과 영양을 보강하거나 저장성을 개선하여 오래 두고 먹을 수 있도록 하기 위한 연구들이 진행되고 있다. 현재 김치는 그 종류만 해도 총각김치, 나박김치, 고구마 줄기김치, 부추김치, 고들빼기김치, 보쌈김치, 파김치, 가지김치, 고추김치, 동치미, 백김치, 무짠지 등 수십 가지가 넘을 정도로 김치에 대해 새로운 연구가 계속되고 있다.In recent years, various studies have been conducted on kimchi having various advantages such as diversifying ingredients to enhance taste and nutrition, and improving shelf life for a long time. Currently, there are more than a dozen different kinds of kimchi, including bamboo kimchi, nabak kimchi, sweet potato kimchi, leek kimchi, rhubarb kimchi, bossam kimchi, pachimi, eggplant kimchi, red pepper kimchi, Is continuing.
한편, 대파(spring onion: Allium fistulosum L.)는 백합과의 다년생 초본으로 시베리아 원상으로 백색화된 줄기부를 식용하며, 일반적으로 늑가을 또는 초봄에 파종하여 가을부터 겨울에 걸쳐 수확한다. 이러한 대파는 멍이 아플 때, 감기에 걸렸을 때 등의 질환에 민간약으로 곧잘 사용되었던 풍부한 약효를 지니고 있으며, 특히 고지혈증과 고혈압을 억제하고 각종 암과 뇌혈관계 질환 등 성인병을 예방하는 항산화 활성성분이 다량 함유되어 있는 것으로 알려져 있다.On the other hand, spring onion ( Allium fistulosum L. ) is a perennial herb of lilies and is edible in Siberian primeval whiteness and generally harvested from fall to winter by sowing in the early spring or early spring. These antigens have an abundant drug efficacy that is often used as a medicinal medicine for diseases such as bruises and colds. In particular, antioxidant active ingredients that inhibit hyperlipemia and hypertension and prevent adult diseases such as various cancers and cerebrovascular diseases Is known to be contained.
또한, 대파에는 코를 자극하는 특유의 향이 있는데, 이것은 황화아릴이라고 하는 성분에 의한 것이며, 황화아릴에는 신경을 자극하고 소화액의 분비를 촉진하는 작용이 있어, 계속된 숙취로 인해 토하거나 식욕부진 등을 느낄 때 이를 개선시키며, 피로회복에도 효과를 발휘한다. 뿐만 아니라 대파는 육류나 생선의 비린내를 없애는데 효과가 있고, 다른 음식의 영양가를 보완해 주고 맛을 좋게 하는 기능을 해주기 때문에 국이나 찌개를 포함한 모든 요리에 사용될 만큼 그 쓰임새가 다양하다.In addition, there is a unique smell stimulating the nose of the stool, which is caused by a component called aryl sulfide. The aryl sulfide stimulates the nerve and promotes the secretion of the digestive juice. As a result, It improves when it feels, and it is effective in fatigue recovery. In addition, Daepae is effective in eliminating the smell of meat and fish, supplementing the nutritional value of other foods and enhancing the taste, so the diets are used for all dishes including soup and stew.
이와 같은 대파의 성분 구성을 살펴보면 아래의 표 1과 같다.Table 1 below shows the composition of the components.
본 발명자는 상기와 같은 대파의 효능을 일반 소비자들이 간편하게 섭취할 수 있도록 함은 물론 대파를 김치로 담을 때 갖는 부가적인 효능을 함께 구현할 수 있도록 하기 위하여 대파를 이용하여 김치를 제조하는 방법을 개발하게 되었다.
The present inventor has developed a method of manufacturing kimchi using a large wave so that general consumers can easily ingest the effect of the above-mentioned meat products, as well as an additional effect when the meat products are stored in kimchi .
본 발명은 대파의 효능을 그대로 섭취할 수 있도록 대파를 이용하여 김치를 제조하는 방법을 제공하는데 그 목적이 있다.
It is an object of the present invention to provide a method of manufacturing kimchi using a broiler so that the effect of the broth can be ingested as it is.
본 발명은 통상의 대파를 줄기부분과 잎부분을 따로 나누어서 절임 과정을 거친 다음, 이를 깨끗하게 씻어서 물빼기 작업을 하는 단계와; 생수를 통상의 찜 솥에 붓고, 구지뽕 잎차와 대추, 마른 멸치, 다시마, 삶은 고구마를 넣은 다음, 이를 가열하여 국물을 우려내고, 이어서 상기 국물에 커피, 설탕, 죽염과 멸치 액젓을 넣어 국물을 만드는 단계와; 상기 물빼기를 한 대파를 잎과 줄기 부분을 나눈 다음에 상기 국물을 붓고, 고춧가루와 통깨 및 생수를 넣은 후, 이를 버무려서 대파 김치를 만드는 단계를 포함하여 이루어지는 것을 특징으로 한다.
The present invention relates to a method of separating a stem portion and a leaf portion of a conventional large wave, followed by a pickling process, followed by rinsing and draining the same; Pour boiling water into a normal steamed pot, add Gujisupon leaf tea, jujube, dried anchovy, kelp, and boiled sweet potato. Heat the soup to distress the soup, then add coffee, sugar, bamboo salt and anchovy sauce to the soup. A step of making; And dividing the leaf and stem portions of the broth with the water removed, pouring the soup, adding red pepper powder, sesame seeds, and bottled water, and then kneading the broth to make a green onion kimchi.
본 발명은 항산화 활성성분이 다량 함유되어 있는 대파와 방부제 역할을 하면서 대파에 있는 농약을 제거할 수 있는 구지뽕 잎차로 우려낸 국물을 이용하여 김치를 제조함으로써 일반 소비자들이 김치를 먹을 때 대파와 구지뽕 잎차 국물을 함께 섭취함으로써 대파가 가지고 있는 효능 및 구지뽕 잎차가 가지고 있는 효능을 섭취할 수 있는 장점이 있다.
The present invention relates to a method of preparing kimchi using soup stocks which can remove pesticides contained in ants and antiseptic agents, By taking the leaf tea soup together, there is an advantage that it can take the efficacy possessed by Daepa and the potency of the Gojipon leaf tea.
삭제delete
이하 본 발명의 바람직한 실시 예를 구체적으로 설명하면 다음과 같다. 후술 될 상세한 설명에서는 상술한 기술적 과제를 이루기 위해 본 발명에 있어 한 개의 대표적인 실시 예를 제시할 것이다. 그리고 본 발명으로 제시될 수 있는 다른 실시 예들은 본 발명의 구성에서 설명으로 대체한다.
본 발명에서는 전술한 바와 같이 다양한 효능을 가지고, 특히 표 1에서 제시한 성분들을 함유하고 있는 대파의 효능 및 영양가를 일반 소비자들이 식사를 할 때 대파로 만들어진 김치를 먹기만 하여도 상기의 대파 효능을 그대로 섭취할 수 있도록 하는 기술적 사상을 구현하고자 한다.
아래에는 바람직한 실시 예 1을 들어, 본 발명에 따른 대파 김치를 제조하는 방법을 구체적으로 설명하고자 한다.
{실시 예 1}
일반적인 대파를 줄기부분과 잎부분을 따로 나누어서 절임 과정을 거친 다음, 이를 깨끗하게 씻어서 물빼기 작업을 한다.
이후, 생수를 통상의 찜 솥에 붓고, 구지뽕 잎차와 대추, 마른 멸치, 다시마, 삶은 고구마를 넣은 다음, 이를 가열하여 국물을 우려낸다.
다음, 상기 국물에 커피, 설탕, 죽염을 일반 티스푼으로 2스푼 조금 안되게 넣은 다음, 이를 식힌 다음에는 멸치 액젓을 레굴러 컵 한잔 반정도 넣는다.
이후, 물빼기를 한 대파를 잎과 줄기 부분을 나눈 다음에 상기 국물을 붓고, 고춧가루와 통깨, 그리고 생수를 레굴러 컵으로 넣은 후, 이를 버무려서 대파 김치를 만든다. 이때, 소비자의 취향에 따라 소금으로 간 맞춤을 할 수 있다.
특히, 본 발명에서는 대파 김치를 제조할 때 생강과 마늘을 사용하지 않는 특징이 있다.
Hereinafter, preferred embodiments of the present invention will be described in detail. In the following detailed description, one exemplary embodiment of the present invention will be described in order to accomplish the above-mentioned technical problems. And other embodiments which may be presented by the present invention are replaced by descriptions in the constitution of the present invention.
In the present invention, the efficacy and nutritional value of Dae-pa, which has various efficacies as described above and contains the ingredients shown in Table 1 in particular, can be obtained by eating the kimchi prepared by the general consumers when eating, And to implement the technological ideas that enable them to ingest them.
Hereinafter, a preferred embodiment 1 of the present invention will be described in detail with reference to the accompanying drawings.
{Example 1}
It is usually divided into two parts, stem and leaf, and then it is cleaned and drained.
Then, pour boiling water into a normal steamed pot, add gojipon leaf tea, jujube, dried anchovy, kelp, and boiled sweet potato, and heat it to distress the soup.
Next, add coffee, sugar, and bamboo salt to the broth with as little as 2 tablespoons of ordinary teaspoon. After cooling, add anchovy sauce and half a cup of ragler cup.
Then, after splitting the leaves and stem parts of the broth, the broth is poured, and red pepper, sesame, and bottled water are put into a ragler cup, and then the broth is made into a broth kimchi. At this time, according to the taste of the consumer, it is possible to make the adjustment to the salt.
Particularly, in the present invention, there is a feature that ginger and garlic are not used in the preparation of the broth kimchi.
Claims (1)
통상의 대파를 줄기부분과 잎부분을 따로 나누어서 절임 과정을 거친 다음, 이를 깨끗하게 씻어서 물빼기 작업을 하는 단계와;
생수를 통상의 찜 솥에 붓고, 구지뽕 잎차와 대추, 마른 멸치, 다시마, 삶은 고구마를 넣은 다음, 이를 가열하여 국물을 우려내고, 이어서 상기 국물에 커피, 설탕, 죽염과 멸치 액젓을 넣어 국물을 만드는 단계와;
상기 물빼기를 한 대파를 잎과 줄기 부분을 나눈 다음에 상기 국물을 붓고, 고춧가루와 통깨 및 생수를 넣은 후, 이를 버무려서 대파 김치를 만드는 단계를 포함하여 이루어지는 것을 특징으로 하는 대파 김치의 제조방법.A method for manufacturing a loin Kimchi,
A step of dividing the stem portion and the leaf portion of the common lobster by a pickling process, then rinsing the lobster with a clean water and performing a dripping operation;
Pour boiling water into a normal steamed pot, add Gujisupon leaf tea, jujube, dried anchovy, kelp, and boiled sweet potato. Heat the soup to distress the soup, then add coffee, sugar, bamboo salt and anchovy sauce to the soup. A step of making;
And separating the leaf and stem portions of the broth after the water is drained, pouring the soup, adding red pepper powder, sesame seeds, and mineral water, and kneading the broth to make a broth kimchi.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150138972A KR101619718B1 (en) | 2015-10-02 | 2015-10-02 | Method of prducing kimchi |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150138972A KR101619718B1 (en) | 2015-10-02 | 2015-10-02 | Method of prducing kimchi |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR101619718B1 true KR101619718B1 (en) | 2016-05-10 |
Family
ID=56021290
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150138972A KR101619718B1 (en) | 2015-10-02 | 2015-10-02 | Method of prducing kimchi |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101619718B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102096813B1 (en) | 2020-02-03 | 2020-04-03 | (주)월화 | Method of prducing poireau kimchi |
-
2015
- 2015-10-02 KR KR1020150138972A patent/KR101619718B1/en active IP Right Grant
Non-Patent Citations (1)
| Title |
|---|
| 대파김치 만드는 법/대파 장아찌, 네이버 블로그(2014.02.18.) (출처:http://blog.naver.com/ykm38/70185153989)* |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102096813B1 (en) | 2020-02-03 | 2020-04-03 | (주)월화 | Method of prducing poireau kimchi |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101607807B1 (en) | Method of manufacturing beef seonji hangover soup | |
| KR101407351B1 (en) | A manufacturing method of spices mackerels for packing and spices mackerels for packing using the same | |
| KR102058193B1 (en) | Method for preparing Spicy Stir-fried hot pot Chicken and Spicy Stir-fried hot pot Chicken prepared by the method | |
| KR20160090664A (en) | A method for preparing dried pork skin chips for snack | |
| CN103750275A (en) | Peanut meal chilli sauce and preparation method thereof | |
| CN103355658A (en) | Wild vegetable dumpling stuffing | |
| KR101865115B1 (en) | Salted laver contaning jujube powder and method for making thereof | |
| KR102022896B1 (en) | The Method for manufacturing potato soup using octopus of Preserved in brine to Containing herbal ingredients | |
| KR20160069757A (en) | Braised Chicken, and Method for Manufacturing the Same | |
| KR100658048B1 (en) | Preparing Method of the Seasoned Ribs of Pork with Spices including Sacodon aspratus | |
| CN109222052A (en) | A kind of thick chilli sauce and preparation method thereof | |
| KR101591082B1 (en) | Hangover soup and its cooking methods | |
| CN104957593A (en) | Square bamboo shoot-rabbit meat hot and spicy sauce and preparation method thereof | |
| CN108272017A (en) | A kind of production method of pork braised in brown sauce | |
| KR102062523B1 (en) | Manufacturing method of spicy chili pepper spice sauce | |
| KR20180129149A (en) | Black goat healthy black-soup and Manufacturing method thereof | |
| KR101619718B1 (en) | Method of prducing kimchi | |
| JP2003274908A (en) | Potage, and method for producing the same | |
| KR20170055592A (en) | Manufacturing method of boiled and seasoning chicken feet and it made thereby | |
| CN105166963A (en) | Manufacturing method for spicy rabbit meat | |
| CN109170787A (en) | A kind of oil plant separation chafing dish bottom flavorings and its preparation process | |
| KR101607838B1 (en) | A process for the preparation of pork boiled in red ginseng sauce and the pork boiled in red ginseng sauce prepared therefrom | |
| KR101695303B1 (en) | Spicy cream sauce using fermented shrimp and oyster, and manufacturing method thereof | |
| KR20160060989A (en) | Sibjeondaebo Kimchi and Manufacturing Method thereof | |
| CN110934280A (en) | Braised pot spicy sauce and preparation method and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20190223 Year of fee payment: 4 |
|
| FPAY | Annual fee payment |
Payment date: 20200303 Year of fee payment: 5 |