KR101705101B1 - Method of manufacturing Kimchi using Dendropanax Morbifera and Kimchi thereof - Google Patents
Method of manufacturing Kimchi using Dendropanax Morbifera and Kimchi thereof Download PDFInfo
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- KR101705101B1 KR101705101B1 KR1020150106900A KR20150106900A KR101705101B1 KR 101705101 B1 KR101705101 B1 KR 101705101B1 KR 1020150106900 A KR1020150106900 A KR 1020150106900A KR 20150106900 A KR20150106900 A KR 20150106900A KR 101705101 B1 KR101705101 B1 KR 101705101B1
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- 235000021109 kimchi Nutrition 0.000 title claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 title abstract description 12
- 241000392544 Dendropanax morbifer Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 32
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 32
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 32
- 239000000843 powder Substances 0.000 claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 20
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 10
- 241000018646 Pinus brutia Species 0.000 claims abstract description 10
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 10
- 241001600434 Plectroglyphidodon lacrymatus Species 0.000 claims abstract description 10
- 240000002791 Brassica napus Species 0.000 claims abstract description 8
- 235000006008 Brassica napus var napus Nutrition 0.000 claims abstract description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 8
- 241000251468 Actinopterygii Species 0.000 claims abstract description 7
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 7
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 7
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 7
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 7
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 5
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 5
- 239000012267 brine Substances 0.000 claims abstract description 5
- 229940010454 licorice Drugs 0.000 claims abstract description 5
- 239000008213 purified water Substances 0.000 claims abstract description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 5
- 235000013311 vegetables Nutrition 0.000 claims abstract description 5
- 238000000926 separation method Methods 0.000 claims abstract description 4
- 238000003303 reheating Methods 0.000 claims abstract description 3
- 238000005406 washing Methods 0.000 claims description 14
- 230000032683 aging Effects 0.000 claims description 12
- 239000000284 extract Substances 0.000 claims description 7
- 244000062793 Sorghum vulgare Species 0.000 claims description 5
- 235000019713 millet Nutrition 0.000 claims description 5
- 244000020551 Helianthus annuus Species 0.000 claims description 3
- 235000003222 Helianthus annuus Nutrition 0.000 claims description 3
- 240000004585 Dactylis glomerata Species 0.000 claims description 2
- 235000008708 Morus alba Nutrition 0.000 claims description 2
- 240000000249 Morus alba Species 0.000 claims description 2
- UQSXHKLRYXJYBZ-UHFFFAOYSA-N Iron oxide Chemical compound [Fe]=O UQSXHKLRYXJYBZ-UHFFFAOYSA-N 0.000 claims 4
- 240000004670 Glycyrrhiza echinata Species 0.000 claims 1
- 235000004347 Perilla Nutrition 0.000 claims 1
- 244000124853 Perilla frutescens Species 0.000 claims 1
- 235000015203 fruit juice Nutrition 0.000 claims 1
- 235000019198 oils Nutrition 0.000 abstract description 15
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 6
- 235000012343 cottonseed oil Nutrition 0.000 abstract description 2
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract description 2
- 235000011477 liquorice Nutrition 0.000 abstract description 2
- 240000006108 Allium ampeloprasum Species 0.000 abstract 2
- 235000005254 Allium ampeloprasum Nutrition 0.000 abstract 2
- 235000015067 sauces Nutrition 0.000 description 25
- 239000003921 oil Substances 0.000 description 11
- YEFOAORQXAOVJQ-RZFZLAGVSA-N schisandrol a Chemical compound C1[C@H](C)[C@@](C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-RZFZLAGVSA-N 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 235000006886 Zingiber officinale Nutrition 0.000 description 6
- 244000273928 Zingiber officinale Species 0.000 description 6
- 235000008397 ginger Nutrition 0.000 description 6
- 240000007124 Brassica oleracea Species 0.000 description 5
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 5
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- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 5
- 240000007594 Oryza sativa Species 0.000 description 5
- 235000007164 Oryza sativa Nutrition 0.000 description 5
- 235000019688 fish Nutrition 0.000 description 5
- 235000009566 rice Nutrition 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 239000002023 wood Substances 0.000 description 5
- 241001454694 Clupeiformes Species 0.000 description 4
- 240000004371 Panax ginseng Species 0.000 description 4
- 235000019513 anchovy Nutrition 0.000 description 4
- 241000234282 Allium Species 0.000 description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 3
- 244000000626 Daucus carota Species 0.000 description 3
- 235000002767 Daucus carota Nutrition 0.000 description 3
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 3
- 235000003140 Panax quinquefolius Nutrition 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 235000008434 ginseng Nutrition 0.000 description 3
- 235000009569 green tea Nutrition 0.000 description 3
- 229940094952 green tea extract Drugs 0.000 description 3
- 235000020688 green tea extract Nutrition 0.000 description 3
- 235000021574 pickled cabbage Nutrition 0.000 description 3
- 241000512259 Ascophyllum nodosum Species 0.000 description 2
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 2
- 244000020518 Carthamus tinctorius Species 0.000 description 2
- 235000014036 Castanea Nutrition 0.000 description 2
- 241001070941 Castanea Species 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 244000062780 Petroselinum sativum Species 0.000 description 2
- 244000294611 Punica granatum Species 0.000 description 2
- 235000014360 Punica granatum Nutrition 0.000 description 2
- 241000269821 Scombridae Species 0.000 description 2
- 240000008866 Ziziphus nummularia Species 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000020640 mackerel Nutrition 0.000 description 2
- 235000011197 perejil Nutrition 0.000 description 2
- RSWGJHLUYNHPMX-UHFFFAOYSA-N Abietic-Saeure Natural products C12CCC(C(C)C)=CC2=CCC2C1(C)CCCC2(C)C(O)=O RSWGJHLUYNHPMX-UHFFFAOYSA-N 0.000 description 1
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- 244000066764 Ailanthus triphysa Species 0.000 description 1
- 235000008553 Allium fistulosum Nutrition 0.000 description 1
- 244000257727 Allium fistulosum Species 0.000 description 1
- 240000000662 Anethum graveolens Species 0.000 description 1
- 235000011330 Armoracia rusticana Nutrition 0.000 description 1
- 240000003291 Armoracia rusticana Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 240000002045 Guettarda speciosa Species 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- 241000261585 Hadrobregmus pertinax Species 0.000 description 1
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- 241001012098 Omiodes indicata Species 0.000 description 1
- KHPCPRHQVVSZAH-HUOMCSJISA-N Rosin Natural products O(C/C=C/c1ccccc1)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 KHPCPRHQVVSZAH-HUOMCSJISA-N 0.000 description 1
- 241000235346 Schizosaccharomyces Species 0.000 description 1
- 241000720795 Schizosaccharomyces sp. Species 0.000 description 1
- 241001247145 Sebastes goodei Species 0.000 description 1
- 241000001727 Tropicoporus linteus Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000020682 bottled natural mineral water Nutrition 0.000 description 1
- 235000012206 bottled water Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000002223 garnet Substances 0.000 description 1
- 239000003673 groundwater Substances 0.000 description 1
- 238000003898 horticulture Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000001115 mace Substances 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 239000010499 rapseed oil Substances 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- KHPCPRHQVVSZAH-UHFFFAOYSA-N trans-cinnamyl beta-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OCC=CC1=CC=CC=C1 KHPCPRHQVVSZAH-UHFFFAOYSA-N 0.000 description 1
- YEFOAORQXAOVJQ-UHFFFAOYSA-N wuweizischun A Natural products C1C(C)C(C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-UHFFFAOYSA-N 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
-
- 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
- A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
-
- 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
The present invention relates to a method for manufacturing kimchi using leeks, and more particularly, to a method for producing kimchi using leeks, which comprises: (a) Naturally dried on a shade for 10 days, and stored in cottonseed; (b) 30 to 45 parts by weight of chopped woody branches and 5 to 8 parts by weight of licorice are mixed with 100 parts by weight of purified water, heated at 180 to 250 ° C for 12 to 16 hours, After reheating, 5 to 10 parts by weight of pine needle were further mixed, heated at 50 to 80 ° C for 30 to 50 minutes, filtered, and stored at -2 to 5 ° C. Preparing an oilseed rape seedling oil mixture by mixing the oil of the oilseed rape leaf oil which has been subjected to oil separation; (c) 5 to 10 parts by weight of the Chinese cabbage is mixed with 100 parts by weight of the Chinese cabbage, and 5 to 13 parts by weight of the above-mentioned Chinese cabbage and 0.5 to 0.7 parts by weight of the Chinese cabbage are mixed with the brine, Removing the after-water; (d) 250-300 parts by weight of irresponsible powder, 80-120 parts by weight of chopped garlic, 90-100 parts by weight of red pepper powder, 50-65 parts by weight of salted fish, 80-95 parts by weight of chopped vegetables, 10 to 15 parts by weight of sugar, 20 to 45 parts by weight of sugar, and 10 to 15 parts by weight of yellowtail liquorice are mixed with the seasoned Chinese cabbage to remove moisture, thereby improving the texture and smell, There is an effect to provide.
Description
The present invention relates to a method for manufacturing a kimchi using a Japanese white bean and a kimchi thereof.
Korean Patent No. 1026733 (Registered on Mar. 28, 2011, name of the invention: method of producing omija kimchi and omija kimchi manufactured thereby) is characterized in that (a) 100% 23 to 30 parts by weight of a stock solution of Schizandra chinensis, 7 to 11 parts by weight of glutinous rice paste, 3 to 5.5 parts by weight of glutinous rice, 1.5 to 3 parts by weight of chopped onion, 0.7 to 1.0 part by weight of chopped ginger, 0.7 to 1.0 part by weight of chopped garlic, 2 to 5 parts by weight of salt, 0.7 to 1.1 parts by weight of sweet potato, 1 to 2 parts by weight of kelp, 1 to 2 parts by weight of ginseng ginseng, 0.2 to 0.4 parts by weight of ginseng, 40 to 46 parts by weight of water, 1 to 2 parts by weight of dried chili pepper, 0.7 to 1.1 parts by weight of bank, 1 to 2 parts by weight of pomegranate, 1 to 2.5 parts by weight of chestnut, 1 to 2 parts by weight of jujube, To 2 parts by weight of pine nut, 0.3 to 0.7 part by weight of pine nut, and 0.05 to 0.2 part by weight of sugar, and the ozonizer solution, glutinous rice paste, Process; A process for preparing a sauce by mixing the above-mentioned onion, safflower, chopped ginger, chopped garlic and salt; Preparing a Schizosaccharomyces sp. Fermentation sauce by aging the Schizosaccharomyces spp. Prepared in the above process into a container of a certain size and aging at room temperature for 7 days to 3 months; Adding the sweet potato, kelp, ginseng, ginseng, and Angelica griseus into water, heating the mixture at a temperature of 90 to 100 ° C for 30 to 60 minutes, and preparing a medicinal ingredient extract; A process for preparing a nuts fortified by heating for 5 to 15 minutes under a temperature condition of 80 to 150 캜 by mixing the dried dried red pepper, bank, pomegranate, chestnut, horseradish, jujube, pine nut and sugar; And boiling the mixture at a temperature of 80 to 100 캜 for 20 to 60 minutes in a state of mixing the fermented sauce, the medicinal plant extract, and the nursery rhizome, and preparing an omija sauce; (b) Slice the cabbage in half, cut it in half, cut it in 1/4 size, then marinate in brine for 5 ~ 12 hours, then wash it with natural mineral water for 2 ~ 5 times to prepare pickled cabbage ; (c) inserting the prepared osiga sauce in the course of step (a) between the leaves of the pickled Chinese cabbage prepared in the process of step (b); And (d) step (c), the pickled cabbage in which the omija sauce is inserted between the leaves is packed in a container or a container and then stored and aged for 3 to 3 years at a temperature of about 5 to 8 ° C And a method of manufacturing an omega-kimchi.
These conventional techniques are as follows. First, salted, salted and then washed with water to remove the water, and then harvested from the cabbage and omija extract, the prepared omija sauce is prepared. Then the omija sauce is inserted between the leaves of the pickled cabbage, Prepared omija sauce sauce, which is prepared in a container or container, is poured into a container or a container. The sautéed cabbage is matured in a sauce of omija sauce and matured to produce omija kimchi. While the manufacturing cost is very complicated and there is a disadvantage in that the usage amount of the source is not specified.
Korean Registered Patent No. 1150758 (registered on May 22, 2012, title of invention: Kimchi with deodorized method, Kimchi and Kimchi cooked by this method) was prepared by mixing Chinese cabbage with salt and water To a mixed liquid mixed at a ratio of 1: 2.5 to 3; A mixture of 79.0 to 83.0% by weight of the above-mentioned edible Chinese cabbage, 9.5 to 11.5% by weight of undiluted fraction, 1.5 to 1.8% by weight of parasol, 6.0 to 8.0% by weight of a seasoning containing an additive group consisting of green tea extract, green tea powder, parsley powder, Mixing step; Wherein the sauce contains 37.0 to 45.0 wt% red pepper powder, 23.0 to 28.0 wt% of anchovy sauce, 15.0 to 18.0 wt% of garlic, 11.0 to 13.0 wt% of sugar, 6.0 to 8.0 wt% of sugar, A green tea extract or green tea powder having 2 to 8% by weight based on the total weight of the garlic, and 1 to 6% by weight based on the total weight of the garlic, And 2 to 4% by weight of mackerel powder is contained in the kimchi.
Such prior art claims that the addition of green tea extract, green tea powder, parsley powder, and mulberry powder to the sauce of kimchi has the effect of removing the characteristic odor of garlic contained in the sauce, but the spice alone has a unique odor elimination effect It is not easy and the taste of kimchi can not be improved.
Korean Patent No. 1118014 (registered on Feb. 13, 2012, title of the invention: a method for producing kimchi with added powder and a kimchi prepared by the above method) is characterized in that (a) For 10 to 30 minutes, hot-air dried at 45 to 55 ° C for 22 to 26 hours, and pulverized to 30 to 50 mesh to prepare powder; (b) washing and bisecting 800-1200 parts by weight of Chinese cabbage, followed by ripening to 8-12% (w / v) brine for 2-4 hours; (c) rinsing the pickled Chinese cabbage with water and removing water for 0.5 to 1.5 hours; (d) 24 to 36 parts by weight of ground chopped garlic, 16 to 24 parts by weight of garnet, 16 to 24 parts by weight of safflower, 16 to 24 parts by weight of onion, 6 to 10 parts by weight of chopped ginger, 1 to 3 parts by weight of glutinous rice bran, 20 to 30 parts by weight of carrot, 20 to 30 parts by weight of carrot, 20 to 30 parts by weight of chalcote, 16 to 24 parts by weight of shrimp and sugar, and 10 to 20 parts by weight of anchovy sauce, 16 to 24 parts by weight of anchovy sauce, 50 to 90 parts by weight of red pepper powder, Adding 4 to 6 parts by weight of the prepared powder of step (a) to the kimchi sauce prepared by mixing 4 to 6 parts by weight of the mixture; And (e) aging the Chinese cabbage from which the water of step (c) has been removed, the seasoning prepared in step (d), and aging the seasoned Chinese cabbage, wherein the antioxidative activity and storage stability A manufacturing method of kimchi is disclosed.
This prior art suggests that not only the shelf life is enhanced but also the unique taste and flavor of 칡 is provided. On the other hand, the argument that the storage stability of kimchi can be improved by adding only a small amount of 칡 powder is not enough.
It is an object of the present invention to overcome the above-mentioned problems, and an object of the present invention is to provide a kimchi manufacturing method and a kimchi using the whitish wood having anti-inflammatory efficacy and blood circulation improving effect.
The object of the present invention is to (a) purify the leaves and leaves of 10-year-old orchardgrass and at least one time by using washing water, then dry naturally at 15-25 ° C for 7-10 days, ; (b) 30 to 45 parts by weight of chopped woody branches and 5 to 8 parts by weight of licorice are mixed with 100 parts by weight of purified water, heated at 180 to 250 ° C for 12 to 16 hours, After reheating, 5 to 10 parts by weight of pine needle were further mixed, heated at 50 to 80 ° C for 30 to 50 minutes, filtered, and stored at -2 to 5 ° C. Preparing an oilseed rape seedling oil mixture by mixing the oil of the oilseed rape leaf oil which has been subjected to oil separation; (c) 5 to 10 parts by weight of the Chinese cabbage is mixed with 100 parts by weight of the Chinese cabbage, and 5 to 13 parts by weight of the above-mentioned Chinese cabbage and 0.5 to 0.7 parts by weight of the Chinese cabbage are mixed with the brine, Removing the after-water; (d) 250-300 parts by weight of irresponsible powder, 80-120 parts by weight of chopped garlic, 90-100 parts by weight of red pepper powder, 50-65 parts by weight of salted fish, 80-95 parts by weight of chopped vegetables, 10 to 15 parts by weight of sugar, 20 to 45 parts by weight of sugar, and 10 to 15 parts by weight of yellowtail liquorice are mixed with the seasoned Chinese cabbage to which the water has been removed. .
Preferably, the woody branch of step (a) of the present invention is cut to a length of 50 to 150 mm, and the woody leaves are not cut. The washing water of step (a) To 5 parts by weight, from 1 to 5 parts by weight of ginger, and from 0.5 to 0.9 part by weight of ginger powder.
Preferably, in the step (b) of the step (b) of the present invention, 0.3 to 5 parts by weight of the Hwanyeobu leaf oil is mixed with 100 parts by weight of the Hwanyeolmyung hot-water extract, Is a mixture of 0.5-0.7 parts by weight of oilseed rape oil per 100 parts by weight of water. The washed Chinese cabbage is washed 2 to 5 times at intervals of 5 to 10 minutes using the washing water, And water is removed for 3 to 5 hours.
Preferably, the method further comprises the step (e) of aging the kimchi after the step (d) of the present invention, wherein the step (e) The kimchis are piled in a sauce on top of the kimchi, and then the topping layer is covered with dungchujang on the top layer. The dungchwine is contained in 10 to 25 parts by weight per 100 parts by weight of the kimchi.
Another object of the present invention can be attained by a kimchi which is produced by a method according to any one of the above methods.
The present invention as described above has an effect of improving texture and smell and providing a good flavor.
Hereinafter, embodiments of the present invention will be described with reference to the drawings.
1. Preparing the woodchucks
(a) Select the leaves and leaves of 10-year-old yellowtail millet and wash them at least once using wash water.
Here, the yellow branches are cut to a length of 50 to 150 mm, and the yellow leaves are not cut.
The washing water may be ground water, tap water or bottled water (except reverse osmosis water). The washing water of another modified example may be used in a mixture of 3 to 5 parts by weight of salt of sunflower, 1 to 5 parts by weight of ginger powder, and 0.5 to 0.9 part by weight of water powder per 100 parts by weight of water. The reason for using the washing water in which sunflower, gugija and urogum powder are mixed is to remove the foreign matter on the surface of the greenwood and to minimize the release of the active ingredient of the greenwood in the washing.
(b) The washed yellowtail tree branches and yellowtail leaves are naturally dried in shade at 15 ~ 25 ℃ for 7 ~ 10 days and stored in cottonseed.
2. Preparing the yellowtail tree juice
(a) Cut the leafworms 10 ~ 50㎜ long and wash them 3 ~ 5 times with purified water.
(b) 30 to 45 parts by weight of washed woodworms and 5 to 8 parts by weight of licorice are mixed with 100 parts by weight of purified water, heated at 180 to 250 ° C for 12 to 16 hours, Reheat for 2 hours. Here, the reason for adding licorice is to remove the flavor and improve the flavor of the wood.
(c) 5 to 10 parts by weight of pine needles are further mixed, heated at 50 to 80 ° C for 30 to 50 minutes, filtered, and stored at -2 to 5 ° C to prepare an extract of Phellinus linteus. Here, the pine needles are preferably dried and roasted at 100 to 120 ° C for 5 to 10 seconds, because the pine needles are not dried, but the pine needles are not fully dried because of the high amount of rosin and other impurities.
(d) Squeeze the washed leaf of Yellow Horticulture, and separate only oil of Yellow Horticulus leaf by oil water separation.
(e) 0.3 to 5 parts by weight of oilseed leaf oil is blended with 100 parts by weight of the extract of Hwangcholgak tree to prepare a Hwangchuanggang bran extract.
3. Pickling , washing and removing moisture
(a) 5 to 10 parts by weight of Chinese cabbage is added to 8 to 11 w / v% of salt water, 5 to 13 parts by weight of the Japanese whitened wood, which is trimmed with respect to 100 parts by weight of Chinese cabbage, The Chinese cabbage is pickled. Here, the yellowtail millet and yellowtail millet oil immersed in the mackerel are provided for improving the texture and improving the taste of the Chinese cabbage.
Here, it is preferable that the Chinese cabbage used in the present embodiment is divided into two halves, but it is not limited to these, and the use of cabbage or quarters can be used.
(b) 0.5-1.7 parts by weight of oilseed rape leaf oil is washed with 2-5 times at intervals of 5 to 10 minutes in 100 parts by weight of water.
(c) Remove the washed Chinese cabbage in a net for 3-5 hours.
4. Seasoning paste
The present invention relates to a glutinous rice pulp which comprises 250-300 parts by weight of irage, 80-120 parts by weight of chopped garlic, 90-100 parts by weight of red pepper powder, 50-65 parts by weight of salted fish, 80-95 parts by weight of cut vegetables, 20 to 45 parts by weight of sugar, and 10 to 15 parts by weight of yellowtail millet oil are mixed in cabbage.
Here, the salted salted or salted anchovy can be used, or a mixture of these may be used, and 80-120 parts by weight of salted salted salted shrimp may be mixed with 100 parts by weight of the fish sauce. It is also noted in advance that it is not an important part of this embodiment that various fish sauces and fish sauces can be used according to their preferences.
Also, the finely chopped vegetables are carrots, welsh onions, or side dishes, and fruits are most preferred, but they can be varied according to their preferences.
Hwangchilekgangjisu makes kimchi sauce well absorbed in Chinese cabbage, and prevents kimchi from being fasted. When the content is less than 5 parts by weight, the effect is low. When the content is more than 17 parts by weight, the flavor of the kimchi is lowered.
5. Aging Kimchi
Sprinkle on the bottom surface of the washed aging container and lay on a yellowish-green tree that is put in the mace, and then put the sauteed kimchi in a sauce on top of it, cover it with mushroom on the top layer, seal it and mature.
In addition, between the upper and lower kimchi, 10 grams of Hwangchu can be interposed between 100 and 100 weight parts of kimchi. When the amount of the wood is less than 5 parts by weight, the kimchi is prevented from being visibly improved or the flavor is not improved, and when it is 30 parts by weight or more, the color of the kimchi changes and the flavor is poor.
Here, the aging temperature of kimchi is 3 to 7 ° C and the aging time is about 4 weeks or more. However, it is revealed beforehand that various aging temperature and time can be selected according to the preference.
While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.
Claims (5)
(b) 30 to 45 parts by weight of chopped woody branches and 5 to 8 parts by weight of licorice are mixed with 100 parts by weight of purified water, heated at 180 to 250 ° C for 12 to 16 hours, After reheating, 5 to 10 parts by weight of pine needle were further mixed, heated at 50 to 80 ° C for 30 to 50 minutes, filtered, and stored at -2 to 5 ° C. Preparing an oilseed rape seedling oil mixture by mixing the oil of the oilseed rape leaf oil which has been subjected to oil separation;
(c) 5 to 10 parts by weight of the Chinese cabbage is mixed with 100 parts by weight of the Chinese cabbage, and 5 to 13 parts by weight of the above-mentioned Chinese cabbage and 0.5 to 0.7 parts by weight of the Chinese cabbage are mixed with the brine, Removing the after-water;
(d) 250-300 parts by weight of irresponsible powder, 80-120 parts by weight of chopped garlic, 90-100 parts by weight of red pepper powder, 50-65 parts by weight of salted fish, 80-95 parts by weight of chopped vegetables, 10 to 15 parts by weight of sugar, 20 to 45 parts by weight of sugar, and 10 to 15 parts by weight of yellowtail millet oil are mixed with the seasoned Chinese cabbage.
The step (a) comprises cutting 3 to 5 parts by weight of sunflower, 100 parts by weight of gugija 1 To 5 parts by weight of an iron oxide powder, and 0.5 to 0.9 parts by weight of an iron oxide powder.
The water-borne fruit juice of step (b) is obtained by mixing 0.3 to 5 parts by weight of the above-mentioned Hwanyeobu leaf oil with respect to 100 parts by weight of the above-mentioned hot-water extract of Hwangcholgak tree. The washing water for washing the pickled Chinese cabbage of step (c) 0.5 to 0.7 parts by weight of a mixture of woody leaf oil is mixed with the weight part. The edible Chinese cabbage is washed 2 to 5 times at intervals of 5 to 10 minutes using the above washing water, and then water is removed for 3 to 5 hours Wherein the method comprises the steps of:
The method of any one of the above claims, further comprising the step of (e) of aging the kimchi after the step (d), wherein in step (e), the bottom surface of the washed aging vessel is trimmed and lavered, Wherein the topping layer is laid on top of the top layer and laid up in a mulberry hermetically sealed and then aged. The method according to claim 1, wherein the topping layer is 10 to 25 parts by weight of the perilla seedlings contained in 100 parts by weight of the kimchi.
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