KR101663889B1 - A process for the preparation of white radish kimchi containing of fermented broth of cheongyang red pepper and the white radish kimchi prepared therefrom - Google Patents

Abstract

The present invention relates to a method for manufacturing a bagless kimchi using a fermentation broth of Cheongyang red pepper and a bagless kimchi prepared thereby, wherein (S1) red and green cheongyang red pepper are mixed at a weight ratio of 3: 1 to 3: 3, sliced, 5: 3 to 5: 5, and then fermenting at room temperature for 1 to 2 years to produce a fermented broth of Cheongyang pepper; (S2) powdered red pepper is called broth, and crushed garlic, ginger, onion, green onion and sweet potato; (S3) side wave and sweet potato are cut, the hearing is called water, and then water is removed and prepared to prepare a sub ingredient; (S4) mixing all the materials prepared in the above steps (S1) to (S3) and applying them to the horizontally cut halves; And (S5) aging the prepared bagless kimchi for 1 to 2 months, the bagless kimchi manufactured according to the method of the present invention not only retains the texture of the tissue without retracting even after storage for a long period of time, It is possible to suppress the unpleasant odor such as infertility which occurs when the mugwort is stored for a long period of time, so that the preference degree and the functionality can be remarkably improved. Therefore, it is expected that the tubeless kimchi prepared according to the present invention can be used as a traditional food unique to Korea, which can increase the preference of not only domestic but also foreigners with difficult taste.

Description

Technical Field [0001] The present invention relates to a method for preparing a bagless kimchi using a fermented broth of Cheongyang pepper, and a process for preparing the same, which comprises preparing a white radish kimchi containing the fermented broth of cheongyang red pepper and the white radish kimchi prepared therefrom,

More particularly, the present invention relates to a method for manufacturing a bagless kimchi using a fermentation broth of Cheongyang red pepper, and more particularly, to a method for producing a cheongyang red pepper fermented by mixing Cheongyang red pepper with sugar, The present invention relates to a method for manufacturing a non-coated kimchi, and to a non-coated kimchi produced thereby.

Generally, kimchi is a representative traditional Korean fermented food which is made by adding various ingredients such as coriander, garlic, and ginger, and red pepper powder and fermented seaweed to the fermented kimchi, and has a very unique taste and aroma. Such kimchi contains not only a large amount of nutrients such as various vitamins and minerals but also a lot of lactic acid bacteria which are useful to the human body. In recent years, it has been known as a health food because its functions such as anticancer, antimutagenic, have.

Radish is a one-year or two-year-old plant belonging to the Cruciferae, and its stem and roots are generally used for edible purposes. The crucifixes include cabbage, cabbage, mustard, radish, etc. These cruciferous plants contain materials such as Miroshina and Azera. Mirocinase is an enzyme involved in the production of isothiocyanate by hydrolyzing the glycosides of naturally occurring thioglycosides (glucosinolates), and as a causative substance causing the pungent taste of 4-methylthio -3-butenyl isothiocyanate (MTBI) is produced from 4-methylthio-3-butenyl glucosinolate under the action of myosinase.

It has been widely used to produce dumplings such as kakdugi, sukjiji, bonggak kimchi, and tam mugi kimchi. In particular, tongmu kimchi is a kimchi for winter Kim Ji-yong. It is recorded that it is put in a jar while spraying red pepper, cucumber, pumpkin, Donga, buttercups, chrysanthemum, leek, etc. and putting salt water and garlic juice together and burying it on the ground " .

However, in the case of Tongmu kimchi which is a traditional food of Korea, after 1 to 3 months of manufacture, the tongue is severely burned, the tissue is deteriorated and the taste is significantly reduced.

In order to solve the above problems, conventionally, when possible, no radish produced in the summer is used, or when the radish is initially selected, the flavor is directly tested and the radish is selected. However, such a method has a problem in that it does not greatly affect the improvement of intragastric and tissue changes in a passive manner and also has a great difficulty in supplying radish during the production of kimchi in the summer season.

Therefore, in the method for manufacturing the tubeless kimchi, there is a desperate need for a method for producing a tubeless kimchi which has excellent quality without causing the texture of the radishes to be retained even when stored for a long period of time and not causing uncomfortable scalding.

Accordingly, a technical problem to be solved by the present invention is to provide a tamachi-gum with improved retention that does not degrade the texture of the radish even when stored for a long period of time and does not cause unpleasant scalding, And to provide a method for producing a fermented broth of pepper.

Another object of the present invention is to provide a fermentation broth of Cheongyang pepper for manufacturing kimchi prepared by the above method.

Another technical problem to be solved by the present invention is to provide a method for manufacturing a tubeless kimchi which is improved in shelf life without causing an unpleasant scraping even when stored for a long period of time.

Another object of the present invention is to provide a tub-free kimchi manufactured according to the method.

In order to solve the above technical problems, the present invention provides a method for producing a fermented broth of Cheongyang pepper for manufacturing kimchi comprising the steps of:

(1) mixing red and green Cheongyang red pepper at a weight ratio of 3: 1 to 3: 3;

(2) slicing the mixed Cheongyang red pepper and mixing with sugar at a weight ratio of 5: 3 to 5: 5; And

(3) fermenting the mixture of Cheongyang red pepper and sugar at room temperature for 1 year to 2 years.

In order to solve the above-mentioned other technical problems, the present invention provides a fermentation broth of Cheongyang pepper for manufacturing kimchi prepared according to the above method.

According to another aspect of the present invention, there is provided a method for manufacturing a bagless kimchi using the Cheongyang pepper fermentation broth.

According to one preferred embodiment of the present invention, there is provided a method of making a tubeless gum, characterized by comprising the steps of:

(S1) preparing Cheongyang pepper fermentation broth fermented with Cheongyang red pepper;

(S2) powdered red pepper is called broth, and crushed garlic, ginger, onion, green onion and sweet potato;

(S3) side wave and sweet potato are cut, the hearing is called water, and then water is removed and prepared to prepare a sub ingredient;

(S4) mixing all the materials prepared in the above steps (S1) to (S3) and applying them to the horizontally cut halves; And

(S5) Aging the prepared bagless kimchi for 1 to 2 months.

In addition, the present invention provides a tub-free kimchi manufactured according to the above-described manufacturing method.

The tubeless kimchi prepared by using the fermented broth of Cheongyang pepper according to the present invention not only retains the firm texture of the tissue even after storage for a long period of time, but also suppresses the unpleasant odor such as infertility caused by long- The functionality can be significantly improved.

The fermented broiler chrysanthemum fermented broth for the preparation of kimchi according to the present invention is prepared by mixing red and green fermented red pepper at a weight ratio of 3: 1 to 3: 3, slicing, mixing with sugar at a weight ratio of 5: 3 to 5: 5, Fermented for 2 years, Cheongyang pepper fermented liquid can be produced.

The above-mentioned Cheongyang red pepper is a fresh seasoned red pepper which contains a large amount of capsaicin and has high pungency taste. In the present invention, Cheongyang red pepper harvested in late autumn is used, and red chrysanthemum chili and green chili pepper are mixed at a weight ratio of 3: 1 to 3: By weight in a weight ratio of 3: 2. This is because not only the color of red chongyang red pepper and green chongyang red pepper are different from each other but also the taste thereof is different, the mixing weight ratio is the most appropriate weight ratio in producing the bagless kimchi according to the present invention.

In the present invention, the mixed red pepper is sliced into slices, wherein the thickness of the slices is preferably 0.3 to 0.5 cm.

In the present invention, the sliced red pepper and sugar are mixed at a weight ratio of 5: 3 to 5: 5 by weight, preferably 5: 4, and then dipped and fermented for 1 to 2 years at room temperature A pepper fermentation broth can be produced. At this time, the present invention is characterized in that fermentation is performed without addition of water, unlike the conventional method of producing the fermented broccoli. The cheongyang red pepper fermented liquid thus produced has a reduced spicy taste and sweetness of sugar in Cheongyang red pepper. Therefore, it is possible to maximize preference by adding seasoning instead of seasoning kimchi, and it is possible to maximize preference degree by adding chemical seasoning, There is an advantage that generation can be suppressed.

After the fermentation, the fermented milk of the cheongyang pepper fermentation broth is allowed to stand on top of the fermented milk, and the fermented milk is submerged in the fermented milk. In the production of the tubular gum of the present invention, the fermented milk is preferably finely ground with the supernatant.

The step (S1) of the method for manufacturing the tubeless kimchi of the present invention is a step of producing a fermented broth of Cheongyang pepper, and the fermented broth of Cheongyang pepper prepared according to the above method can be used.

In the step S2 of the method for manufacturing a tubeless kimchi according to the present invention, the red pepper powder is called broth and the garlic, ginger, onion, green onion and sweet potato are crushed to prepare a seasoning ingredient of the bagless kimchi. At this time, the amount of each ingredient to be used may be changed according to the degree of preference as a usual amount to be used in the manufacturing process of the kimchi. The present invention is characterized in that sweet potatoes are used as a part of kimchi, and the texture and texture of the bag-shaped kimchi can be improved by crushing pumpkin sweet potatoes, for example.

In the step S3 of the method for manufacturing a tubeless kimchi according to the present invention, the side wave and sweet potato are cut, the hearing is called water, and then the water is removed to prepare a raw material for the tubeless kimchi, Cut it to about 2cm size, and make rubber mace sliced.

The addition of Codium fragile to the tubeless kimchi of the present invention can neutralize the smell of salted fish and fish and the garlic odor by improving the aftertaste and has a strong antibiotic action against bacteria, give.

In the step S4 of the method for manufacturing a tubeless kimchi according to the present invention, the prepared material is applied to a horizontally cut halter. At this time, it is preferable to pick up the smooth and smooth sesame seeds, remove only the outer leaves, clean it, then cut it in half, cut it up, sprinkle it with salt and pick it for about 2 days.

The step (S5) of the method for manufacturing a tubeless kimchi of the present invention is a step of aging the tubless kimchi thus prepared for 1 to 2 months. At this time, it is recommended to put the prepared bagless kimchi in a container and then mash the wakuji soup, the red pepper seed powder and the seasoning and cover the top of the bagless kimchi and mature.

In the meantime, the present invention provides a tub-free kimchi manufactured according to the above-described method.

The tub-free kimchi manufactured according to the present invention maintains the firm texture of the tissue even when stored for a long period of time (-1 to -2 DEG C) for more than one year, and does not cause unpleasant odors such as infertility.

In addition to the above-mentioned materials, additional ingredients may be added to the bagless kimchi of the present invention in order to further improve the flavor and taste, and there is no particular limitation on the kind thereof.

As described above, according to the present invention, when a fermented liquid of Cheongyang red pepper fermented for 1 year or more without mixing water with Cheongyang red pepper sliced according to the present invention is used, Not only does not retreat but maintains a firm texture, but also an unpleasant odor such as infertility which occurs when a non-kimchi is stored for a long period of time is suppressed, and the preference and the function can be remarkably improved. Therefore, it is expected that the tubeless kimchi prepared according to the present invention can be used as a traditional food unique to Korea, which can increase the preference of not only domestic but also foreigners with difficult taste.

FIG. 1 is a diagram illustrating a process for manufacturing a tubeless kimchi according to the present invention.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

Example 1: Preparation of fermentation broth of Cheongyang pepper

Red Chungyang red pepper harvested in late autumn and green Cheongyang red pepper were obtained and sliced at a weight ratio of 3: 2 to a thickness of 0.3 to 0.5 cm. Then, the mixture was dipped in sugar at a weight ratio of 5: 4 and fermented at room temperature for 1 year or more Cheongyang pepper fermentation broth was prepared.

Example 2 Preparation of Whole-Batch Kimchi Using Cheongyang Red Pepper Fermentation Liquid

The cheongyang red pepper fermentation broth prepared in Example 1 is separated into supernatant fluid and lower part by a tongue, and the lower part of the fermentation broth is prepared and prepared with Cheongyang pepper fermentation broth together with supernatant fluid.

First, red pepper powder, garlic, ginger, onion, green onion, and sweet potato called tenderloin were prepared by crushing, and side waves were cut into 2 cm size and sweet potatoes were cut. The hearing was called water and then the water was removed and squeezed to mix all of the above prepared materials. Salt, salted salted salted salted anchovy, salted salted salted salted salted fish, glutinous rice salted salted fish, etc. as shown in Table 1 were mixed.

On the other hand, picking smooth and smooth radish was carried out to remove wastepaper, cleaned and then cut in half, cut horizontally, cut with salt and sprinkled for 2 days.

A fermented solution containing the fermented broth of Cheongyang pepper was added to the marinated bean paste and the bean paste was added to the beaker.

Wujiwoji and red pepper seeds were mixed with powdered mung bean sprouts and then matured for 50 days.

Food ingredients Quantity unit Compassion 10 kg Salt One kg chili powder 350 g Shrimp 400 g Anchovy sauce 200 g Salted fish sauce 150 g garlic 120 g ginger 40 g Pumpkin sweet potato One kg Tie 100 g ear 100 g Cheongyang pepper fermentation broth 200 g Sesame 50 g Glutinous rice paste 210 g Seawater material 800 g Shiitake mushrooms 70 g Kelp 50 g Driftwood 10 g Red pepper 10 g onion One dog Green onion One versus Bald head 2 Mari Ear plow 5 Mari

≪ Comparative Example 1 &

Untreated kimchi was prepared by the usual method without using Cheongyang pepper fermentation broth.

≪ Test Example 1 >

In order to observe the sensory characteristics of the bagless kimchi according to the present invention, the sensory characteristics of the bagless kimchi using the Cheongyang red pepper fermented liquid prepared in Example 2 and the general bagless kimchi prepared in Comparative Example 1 were examined.

Seven point scales were used to evaluate six sensory items such as appearance, smell, color, texture, taste, and overall acceptability. The results are shown in Table 2 below. At this time, the mean ± SD values were calculated through five repeated experiments.

As shown in the above Table 2, the tubeless kimchi prepared according to the present invention in the evaluation of appearance, smell, color, texture and taste was rated highly, and in particular, in the evaluation of smell and texture, The results are shown in Table 1. The results are shown in Table 1. The results are shown in Table 1.

≪ Test Example 2 >

The bagless kimchi of the present invention using the fermentation broth of Cheongyang pepper prepared in Example 2 and the general bagless kimchi prepared in Comparative Example 1 were stored at -1 ° C for 12 months, respectively, and then the odor and texture were evaluated in Test Example 1 And the results are shown in Table 3 below.

As shown in the above Table 3, the tub-free kimchi of Example 2 produced according to the present invention showed almost no unpleasant odor in the foreskin even after 12 months of storage, and a hard texture was maintained. On the other hand, After 3 months, it started to smell unpleasant. After 12 months, it was almost impossible to tasting it.

As described above, according to the present invention, when a fermented liquid of Cheongyang red pepper fermented for 1 year or more without mixing water with Cheongyang red pepper sliced according to the present invention is used, Not only does not retreat but maintains a firm texture, but also an unpleasant odor such as infertility which occurs when a non-kimchi is stored for a long period of time is suppressed, and the preference and the function can be remarkably improved. Therefore, it is expected that the tubeless kimchi prepared according to the present invention can be used as a traditional food unique to Korea, which can increase the preference of not only domestic but also foreigners with difficult taste.

Claims (4)

delete delete A method for preparing a tubeless kimchi comprising the steps of:
(S1) preparing a fermentation broth of Cheongyang pepper;
(S2) powdered red pepper is called broth, and crushed garlic, ginger, onion, green onion and sweet potato;
(S3) side wave and sweet potato are cut, the hearing is called water, and then water is removed and prepared to prepare a sub ingredient;
(S4) mixing all the materials prepared in the above steps (S1) to (S3) and applying them to the horizontally cut halves; And
(S5) aging the prepared bagless kimchi for 1 to 2 months,
The fermentation broth of Cheongyang pepper in the step (S1)
(1) mixing red and green Cheongyang red pepper at a weight ratio of 3: 2;
(2) slicing the mixed Cheongyang red pepper and mixing with sugar at a weight ratio of 5: 4; And
(3) fermenting the mixture of Cheongyang red pepper and sugar at room temperature for 1 year to 2 years. A tub-free kimchi prepared according to the manufacturing method according to claim 3.

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