KR101699823B1 - Method for manufacturing kimchi - Google Patents

Abstract

The present invention relates to a method of manufacturing a kimchi that can be stored for a long period of time, comprising a first step of pickling Chinese cabbage into salted Chinese cabbage and dehydrating it; A second step of preparing a Chinese cabbage sauce by adding a seasoning mixture mixed with various seasonings, a raw meal ground raw material ground, a lotus root meal ground raw material, and a raw stock of plum; And a third step of inserting the Chinese cabbage into the Chinese cabbage which has been made into the Chinese cabbage sauce prepared in the second step.

Description

[0001] The present invention relates to a method for manufacturing kimchi,

More particularly, the present invention relates to a method of manufacturing a kimchi which can be kept in a mature state for a long period of time and can be stored for a long period of time so that a taste with a refreshing sensation can be maintained.

Kimchi has a variety of flavors depending on various recipes and fermentation methods, but it basically has a sweet taste like carbonates. The effect of ingesting these kimchi prevents the constipation by the abundant fiber of Chinese cabbage and cleans the intestines by the complex action of the vegetable juice and salt to suppress diseases such as enteritis and colitis, It promotes the secretion of pectin, which is a digestive enzyme, to promote digestion and absorption and to normalize the intestinal microbial distribution. In addition, the lactic acid bacteria generated by the fermentation of kimchi not only inhibits harmful bacteria to produce a sour taste, but also inhibits other bacteria in the intestines to prevent abnormal fermentation and produces antimicrobial action, organic acid, alcohol and ester to inhibit pathogens, The appetite enhancement function that promotes appetite as food, and pharmacological action as medicines such as garlic, red pepper, ginger which are most of materials.

These kinds of kimchi have various kinds of spices depending on the region, and various flavors and flavors can be realized by appropriately adding and spicing them. A related art related to this is disclosed in Japanese Patent Application Laid-Open No. 10-2007-0071643 by a method of producing kimchi seasoning and a kimchi seasoning produced by the method.

However, as the fermentation of the kimchi continues, the fermentation proceeds excessively and the fermentation proceeds excessively, resulting in a very sour taste, and the fibers constituting the Chinese cabbage are destroyed, so that the Chinese cabbage is withdrawn and becomes difficult to ingest .

The present invention has been made to solve the above problems, and it is an object of the present invention to provide a method of manufacturing a kimchi which can be stored for a long period of aging, and which can nevertheless maintain a crisp taste and aroma, The purpose.

According to another aspect of the present invention, there is provided a method of manufacturing a kimchi which can be stored for a long period of time, comprising the steps of: A second step of preparing a spice mixture of Chinese cabbage by adding a spice mixture containing various seasonings, a raw meal ground raw material obtained by grinding a raw material, a ground lotion produced by grinding a lotus root, and a raw stock of plum; And a third step of entrapping the Chinese cabbage into the Chinese cabbage prepared in the second step; The raw meal is 5 to 15% by weight based on the total weight of the cabbage sauce to be produced; The lotus root pulverulent is 3 to 10% by weight based on the total weight of the cabbage sauce to be produced; The stock solution of the plum is characterized by being 5 to 10% by weight based on the total weight of the cabbage seasoning to be produced.

delete

delete

In the present invention, the seasoning mixture includes radish, red pepper powder, garlic, ginger, pear, onion, green onion, green onion, oyster, raw shrimp, shrimp sauce, and anchovy sauce.

delete

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to produce kimchi without using chemical additives such as sugar at all, which is very nutritious and useful for the human body.

In addition, the prepared kimchi has a refreshing taste, so that it can feel a refreshing feeling, and at the same time, it does not have a bad taste or odor, and the texture and texture of the Chinese cabbage are retained even if time passes. Therefore, it has superior taste, smell and texture to the conventional kimchi.

And the kimchi which had been aged was not aged any more after aging, and thus the kimchi is not retreated, so that its original shape, freshness, taste and nutritional value can be maintained even if time passes.

Hereinafter, a method of manufacturing a kimchi which can be stored for a long time according to the present invention will be described in detail.

The method for manufacturing a long-term storageable kimchi according to the present invention comprises a first step of pickling and dipping Chinese cabbage in a salted Chinese cabbage without a jug, and a seasoning mixture, seasoning powder, raw meal crushing product, And a third step of adding a cabbage into the cabbage sauce prepared in the second step.

In the first step, the Chinese cabbage is salted in a salted salted solution, and then dehydrated. At this stage, in the first step, the salt of the dipped Chinese cabbage is sprayed with salt, and salt can be used for 5 hours. In the first step, when the salt is used without using the salt, the taste of the prepared kimchi becomes tough, which is judged to be caused by the arsenic contained in the wastewater.

The second step is a step of mixing raw meal pulverized product, lotus root milled product, and undiluted raw material of rice with the seasoning mixture in which various seasonings are mixed. Here, the seasoning mixture refers to a seasoning used in the manufacture of kimchi, and is not particularly limited, and examples thereof include radish, red pepper powder, garlic, ginger, pear, onion, green onion, . ≪ / RTI >

The raw crushed product is ground raw horses and is 5 to 15% by weight, preferably 10% by weight based on the total weight of the cabbage sauce to be produced. The raw materials are mainly composed of mucus, starch, essential amino acid, amylase, mucin, diastase, and glucosamine. The double mucosal component gives the stickiness that makes the spice mixture stick to the surface of the Chinese cabbage when it is put in. Diastase changes from the body to glucose and promotes the secretion of insulin, which is effective for the prevention of diabetes mucus. In addition, it promotes digestion and promotes the activation of intestinal lactic acid bacteria to activate the intestinal tract.

The lotus root pulverization product is a lotus root root made of 3 to 10% by weight, preferably 5% by weight based on the total weight of the cabbage sauce to be produced. Lotus root is delayed to be over aged after kimchi, which is a natural preservative, is aged to some extent. The main components of such lotus root include mucins for protecting the gastric wall, thyroxine and pectin for clearing blood, and amino acids such as asparagine, arginine and thyroxine.

On the other hand, in the season when no root is formed, a lotus root powder dried with the lotus root pulverization product may be added, wherein the moisture content of the lotus root powder is 2 to 10%, preferably 3%.

The stock solution of the plum provides a fermentation enzyme for progressing fermentation in the Chinese cabbage spice, and is 5 to 10% by weight, preferably 7% by weight based on the total weight of the cabbage spice to be produced. The stock solution of plum is made by mixing plum and sugar and fermenting at room temperature. When fermentation is completed, it becomes fructose and monosaccharide.

Since plum is a weakly alkaline food, its ingredients contain a large amount of beneficial nutrients such as citric acid, minerals and vitamins. Therefore, it makes the blood of the human body weakly alkaline, and has a function of blood circulation, detoxification, tonic action, Anti-aging, and sterilization. The flesh part is 85% of the whole, and the main ingredient is carbohydrate and contains 10% of sugar and a large amount of organic acid.

The above-mentioned raw meal, ground lotion and plum are mixed well with the spices constituting the seasoning mixture, and at the same time, the seasoned seasoning of the cabbage seasoning is not excessive.

The kimchi prepared by the above steps 1, 2, and 3 can be stored for a long period of time by maintaining a proper aging state, and after aging to some extent, further aging is delayed so that the Chinese cabbage does not retreat, Texture is maintained.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention, and it is to be understood by those skilled in the art that the present invention is not limited thereto It will be obvious.

<Examples> The kimchi prepared by the production method of the present invention

10Kg of Chinese cabbage was washed and divided into two halves. The cabbage was picked in 5% (w / v) salt solution for 3 hours,

After that, a seasoning mixture was prepared by mixing 1000g of chunghwa radish, 300 of chopped red pepper, 300g of minced garlic, 60g of chopped ginger, 100g of pear, 400g of onion, 400g of green onion, 40g of green onion, 500g of oyster, 500g of raw shrimp, 150g of shrimp, do. Thereafter, 400 g of raw meal ground raw material ground with a seasoning mixture, 200 g of the ground lotion produced by grinding the lotus root, and 100 g of the raw liquid of the plum were mixed to prepare a cabbage seasoning. These cabbage spices were poured into a bowl of Chinese cabbage. The kimchi was then stored in a refrigerator set at 3 DEG C for fermentation for 20 days.

&Lt; Comparative Example 1 &

The kimchi was prepared in the same manner as in the above example except that the glutinous rice flour was prepared by adding 400 g of glutinous rice powder to 2 liters of boiled seaweed, kelp, anchovy, papuri, Comparative Example 1.

&Lt; Comparative Example 2 &

A kimchi was prepared in the same manner as in Comparative Example 1, except that a lotus root mill was not added, and then the prepared kimchi was used as Comparative Example 2.

&Lt; Comparative Example 3 &

A kimchi was prepared in the same manner as in Comparative Example 2, except that 150 g of sugar was substituted for the stock solution of plum, and the prepared kimchi was used as Comparative Example 3.

<Experimental Example> Sensory Test of Kimchi

The sensory test of the kimchi of the above-mentioned Examples and Comparative Examples 1 to 3 was carried out on a sensory test of nine points on appearance, form, taste, flavor and overall acceptability. The odor was examined for refreshing odor, sweet odor, salty odor, sour odor and spicy odor, taste for fresh taste, light taste, sweetness, salty taste and sour taste, and overall acceptability.

10 g of kimchi was put into the mouth and masticated for 20 seconds to stimulate the oral epidermis evenly and then spit out. After the evaluation of one sample was completed, the mouth was washed with water and after 10 minutes passed, the samples were evaluated.

The sensory evaluation personnel were 20 panelists trained in basic taste and flavor evaluation, 2 each for men and women, 2 for men and 2 for women, 2 for men and 2 for women in their 40s, 2 for men and women for 50s and 2 for men and women in 60s 20). The scores were evaluated as 9 points in the case of very strong taste and odor, 1 point in the case of no taste or odor, The mean values are summarized in Tables 1 and 2 below:

sample smell Fresh smell Sweet odor Salty smell Sour odor Malignant odor Example 9 4 2 3 2 Comparative Example 1 7 3 3 4 3 Comparative Example 2 5 2 4 5 4 Comparative Example 3 6 3 4 4 5

sample
smell Refreshing taste sweetness Salty taste Sour taste Bad taste Example 9 4 2 3 2 Comparative Example 1 7 3 4 5 2 Comparative Example 2 6 3 5 4 4 Comparative Example 3 6 3 5 5 5

As can be seen from the above Tables 1 and 2, the fresh smell (taste) and the bad smell (taste) were greatly improved by the raw horseradish, the rootstock and the plum, And it was found that it is better than this.

Further, when the present example and the comparative example 3 are compared, it is judged that the bad taste (odor) is low in the case of this embodiment because the bad taste (smell) is removed by the plum contained in the kimchi sauce.

Also, after kimchi had been aged to some extent, it was not aged anymore. It is considered that this is due to delayed ripening due to lotus root powder known as a natural preservative.

As described above, the kimchi according to the present invention can produce kimchi without using chemical additives such as sugar at all, which is very nutritious and useful for the human body.

In addition, the prepared kimchi has a refreshing taste, so that it can feel a refreshing feeling, and at the same time, there is no bad taste or odor, and the texture and texture of the cabbage are retained even if the time passes. Therefore, it has superior taste, smell and texture to the conventional kimchi.

And the kimchi which had been aged was not aged any more after aging, and thus the kimchi is not retreated, so that its original shape, freshness, taste and nutritional value can be maintained even if time passes.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

Claims (5)

Salting Chinese cabbage into salted Chinese cabbage and dehydrating it;
A second step of preparing a spice mixture of Chinese cabbage by adding a spice mixture containing various seasonings, a raw meal ground raw material obtained by grinding a raw material, a ground lotion produced by grinding a lotus root, and a raw stock of plum; And
And a third step of introducing into the Chinese cabbage which has been made into the Chinese cabbage sauce prepared in the second step;
The raw meal is 5 to 15% by weight based on the total weight of the cabbage sauce to be produced;
The lotus root pulverized product is 3 to 10% by weight based on the total weight of the cabbage sauce to be produced;
Wherein the stock solution of the plum is 5 to 10% by weight based on the total weight of the cabbage seasoning to be produced. delete delete The method of claim 1,
The method according to any one of claims 1 to 3, wherein the kimchi is selected from the group consisting of radish, red pepper powder, garlic, ginger, pear, onion, green onion, oyster, raw shrimp, shrimp juice and anchovy juice. delete