KR101740454B1 - Kimchi of manufacturing methods using GABA rice starch - Google Patents

Abstract

The present invention relates to a method for manufacturing cabbage kimchi made by processing fermented GABA rice into paste, inputting and mixing GABA rice paste to kimchi fillings, and filling the kimchi fillings into cabbage leaves. According to the present invention, kimchi manufactured by the method of the present invention, which is rich in nutrients, has a plain taste and is more delicious, can be made by effective components such as gamma-aminobutyric acid. Also, kimchi has a light brown color without an extra pigment, thereby attracting consumers.

Description

{Kimchi of manufacturing methods using GABA rice starch}

The present invention relates to a method for producing a cabbage kimchi which is obtained by processing fermented Gabba rice into a paddy, filling a Kimchi paddy with a Gaba rice flour, filling the cabbage between the cabbage leaves evenly, and more particularly, Gamma Aminobutane is rich in nutrients, but its taste is pure, light and delicious. It can be used to make delicious kimchi. Also, it is light brown even without using any coloring agent, so it can attract consumers' And a method for producing kimchi.

In general, brown rice is a new variety developed by selective breeding of about 1,500 kinds of weedy rice. Its scientific name is Oryza Sativa L. and the content of dietary fiber and gamma aminobutyric acid is higher than that of ordinary brown rice or black rice. It is about 8 times more functional rice.

This kind of rice is very good in terms of nutrition. However, there was an inconvenience in that rice was cooked in water for a long time. Therefore, we propose a method of making kimchi using a rice gruel .

Conventionally, Japanese Patent Application Laid-Open No. 10-0580761 entitled " Method for manufacturing cabbage kimchi containing bone-marrow broth "(Prior Art 1) and Registration No. 10-1307561 entitled " 2) has been proposed.

The above-mentioned prior art 1 is a method for manufacturing a kimchi comprising the step of processing pickled Chinese cabbage, the step of producing kimchi containing arabic broth, and the step of aging, wherein the step of preparing kimchi comprises the step of extracting the broth by boiling the bovine bone into water, A process of heating glutinous rice bran, a process of putting glutinous rice flour into bran meat, a process of making a glutinous rice gruel so that the glutinous rice flour is not agglomerated, Onion, ginger, safflower, dried red pepper, radish, and the like to prepare a kimchi mixture.

In the prior art 2, the natural peanut and brown sugar are sealed in a fermentation vessel, followed by fermentation for 3 months at room temperature in a dark state, filtering the fermentation broth and sieving the fermented broth for 1 month, Removing the outer leaves of Chinese cabbage, putting the Chinese cabbage which is divided into 1/4 into salted 8% salted salted water, pickling for 10 hours, washing and removing the water; Preparing a sauce of Chinese cabbage by mixing the peach juice of the above step, chopped green onion, green onion, green onion, parsley, red pepper, garlic, ginger, onion, anchovy liquid milk, red pepper powder, sesame and dog peach powder; And a step of aging a cabbage kimchi made by adding pickled Chinese cabbage layer sauce into a fermentation container and aging the cabbage kimchi.

The prior art 1 is a description of a manufacturing method of kimchi the animal nutrients are evenly so that times the Kimchi containing the well Toss bone and a die kimchi added to rice flour to bone broth, prior art 2 is fermented more peach It is a technique that allows the ingestion of the calcium contained in the peach with the kimchi by putting the ginseng powder and the ginseng powder. Therefore, as in the present invention , the kimchi is fermented by processing the ghava rice into a paste, Gamma Amino acids and nutrients are abundant and light brown, but GABA rice flour has a good effect on the color of kimchi.

The object of the present invention is to provide a kimchi which is fermented by putting the fermented rice gum in a kimchi and then filling it evenly between the cabbage leaves to complete the kimchi. The present invention provides a method for producing kimchi using a ginger barbecued rice paste.

In order to accomplish the above object, the present invention provides a method for preparing a Chinese cabbage, comprising the steps of: preparing a Chinese cabbage; cutting the cabbage in half; Washing the salted Chinese cabbage with water and then draining it to a vat or a colander to remove water; Cut the beans into 5 ~ 7cm lengths, cut into 3 ~ 4cm lengths of freshly pickled cilantro, parsley, and safflower, and finish the kimchi with chopped garlic, chopped ginger, shrimp, anchovy sauce, red pepper powder and sugar. A method for manufacturing a cabbage kimchi which is filled with kimchi in an interval between the pickled cabbage leaves and wrapped in outer leaves and stored in a jar, comprising adding 0.3 to 0.7% by weight of lactic acid bacteria to milk, A primary fermentation step for fermentation for 6 to 8 hours to complete a liquid medium; A second fermentation step in which the fermented liquid medium is uniformly sprayed on the surface of the rice goby rice which has been subjected to the fermentation for 5 minutes and then fermented for 4 to 7 days at a temperature of 32 to 43 ° C; A third fermentation step in which the fermented product after completion of the second fermentation is put into a drying chamber maintaining a temperature of 45 to 56 캜 and dried and fermented for 3 to 5 hours; Pulverizing Gabara rice having been fermented and dried and pulverizing it into a sieve having a particle size of 50 to 60 mesh to obtain a powder of Gabara rice; Finely pulverized GABA rice powder is put into a heating vessel together with water and heated while stirring to complete a GABA rice paste; The finished GABA rice paddy contains 8 ~ 12 wt.% Of the above Kimchi, so when the Kimchi is crushed, the GABA rice flour is poured together to complete the kimchi. The kimchi crumbs containing the GABA rice flour are filled evenly between the cabbage leaves, And further comprising a step of finishing the kimchi, wherein the method further comprises a step of finishing the kimchi.

The above-mentioned Gabara rice gum of the present invention, which is completed by the above-described manufacturing process, can be efficiently fermented by a lactic acid bacterium which is mass-grown by a liquid medium to increase the efficiency of ingesting useful components contained in the GABA rice In the fermentation process, the rough ingredients of GABA rice are softened and absorbed in the body. When ingested, it can activate the enzymatic action in the body to enhance digestion and absorption power. In addition, It is rich in nutrients and tastes sweet and tasty. It is able to realize delicious kimchi. At the same time, it is possible to implement delicious kimchi which can be attracted to the color of kimchi, Which can provide high-quality kimchi with excellent external competitiveness There are advantages.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a manufacturing process diagram sequentially illustrating a manufacturing process of a kimchi using the GABA rice paste of the present invention. FIG.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Example

For the preparation of cabbage kimchi, a mixture of 2.5 kg of Chinese cabbage and 60 g of Chinese cabbage, 60 g of radish, 80 g of parsley, 40 g of safflower, 40 g of salt water (2 L of water and 200 g of salt), 60 g of minced garlic, 8 g of minced ginger, 80 g of shrimp, 56 g of sugar, 5 g of sugar and 4 g of salt were prepared.

Then, the outer surface of the Chinese cabbage was cut, and then the surface was cut in half, soaked in brine, and kneaded for 10 to 14 hours.

Then, the salted Chinese cabbage was cleanly washed, and then pickled cabbage was placed on the tray to remove moisture.

Then, the beans are cut into 5 to 7 cm lengths, and cut into 3 to 4 cm lengths of freshly ground, parsley, and safflower, and then finely ground kimchi with chopped garlic, chopped ginger, shrimp, anchovy sauce, red pepper powder, sugar and salt .

Then, the kimchi was uniformly packed between the pickled cabbage leaves and wrapped with the outer leaves, and the cabbage kimchi was completely filled in the jar.

Of course, the manufacturing method of the Chinese cabbage kimchi having the above-described manufacturing process is a well-known technology that has been widely used.

However, the most important characteristic of the present invention is to produce a high quality kimchi rich in nutrients such as gamma amino butyric acid, which is obtained by squeezing together GABA rice flour when making kimchi.

Hereinafter, a preferred embodiment for producing the GABA rice flour will be described in detail.

That is, the first fermentation step of adding 0.3 to 0.7 wt% of lactic acid bacteria to milk and fermenting at a temperature of 24 to 38 캜 for 6 to 8 hours to complete a liquid medium was carried out.

Although milk is used in the above step, processed milk obtained by mixing whole milk powder and water at a weight ratio of 1: 9 may be used. The lactic acid bacteria are proliferated by the primary fermentation step to obtain a large amount of cells. The primary fermentation step activates the fermentation of the GABA rice in the secondary fermentation step described later so that efficient fermentation can be performed.

The lactic acid bacteria used in the primary fermentation step may be any one selected from the group consisting of Lactobacillus lutea, Lactobacillus casei, Lactobacillus lafflata and Lactobacillus acidophilus, or a combination thereof.

Next, a second fermentation step in which the fermented liquid medium is uniformly sprayed (sprayed) onto the surface of Gabara rice which has been sown for 5 minutes, followed by fermentation for 4 to 7 days at a temperature of 32 to 43 ° C Respectively. At this time, the amount of the liquid medium to be sprayed was set to 9.5 to 13% by weight based on the weight of the rice goba for 5 minutes.

Subsequently, the fermentation product having been subjected to the second fermentation was placed in a drying chamber maintained at a temperature of 45 to 56 DEG C, and the fermentation was carried out for 3 to 5 hours for a third fermentation step.

In the drying chamber, a yellow ocher layer is formed on the inner wall made of ocher brick. The dry fermentation by the yellow soil wall drying room enables the fermentation of the gaba rice effectively by fermenting the far infrared ray and anion which are helpful for fermentation, So that it is possible to suppress the generation of spoilage bacteria and maximize the drying and fermentation effects of the rice goby.

Subsequently, the roasted rice which had been fermented and dried was crushed finely, and a pulverization step of making the powdered rice husked with a sieve having a particle size of 50 to 60 mesh was carried out.

Then, finely pulverized GABA rice powder was placed in a heating vessel together with water and heated with stirring with a stirrer to complete a GABA rice paste.

The GABA rice flour completed by the above steps was added to the Kimchi so that the weight was 8 to 12 wt%, and when the Kimchi was mixed with the rice, the rice gruel was also mixed together to complete the kimchi.

Then, the cabbage kimchi was completely filled with the kimchi paddy containing the rice ginger paste between the cabbage leaves.

The kimchi prepared by the above-described production process of the present invention using the GABA rice paddy can be sufficiently fermented by the lactic acid bacterium that has been mass-grown by the liquid medium to increase the efficiency of ingesting the useful components contained in the GABA rice Gamma Aminobutyric Acid (Gamma Aminobutyric Acid), which is contained in brown rice, has an anticancer effect and lowers cholesterol in the body. In particular, gamma-orizanol is known to promote growth. In particular, vitamin B1, B2, carbohydrate, protein, lipid, and dietary fiber in GABA rice are increased by natural minerals, which can increase the bioavailability.

In addition, when the rice is fermented, the coarse components of the grain are softened and absorbed in the body. When ingested, the enzymatic action of the rice can be activated to enhance digestion and absorption power. In addition, It is rich in nutrients and rich in nutrients. It can be used to make delicious kimchi which is light and tender. It also has a light brown color even though it does not use any coloring. It has a high quality kimchi Can be provided.

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 exemplary embodiments, but many variations and modifications may be made without departing from the scope of the invention. It will be understood by those skilled in the art that various changes may be made and equivalents may be resorted to without departing from the scope of the appended claims.

Claims (2)

Cutting the surface of the Chinese cabbage, cutting it in half, submerging it in brine, and kneading it for 10 to 14 hours; Washing the salted Chinese cabbage with water and then draining it to a vat or a colander to remove water; Cut the beans into 5 ~ 7cm lengths, cut into 3 ~ 4cm lengths of freshly pickled cilantro, parsley, and safflower, and finish the kimchi with chopped garlic, chopped ginger, shrimp, anchovy sauce, red pepper powder and sugar. A method for manufacturing a cabbage kimchi, comprising filling a kimchi bell between pickled cabbage leaves and wrapping the whole with outer leaves, and storing in a jar,
A primary fermentation step of adding 0.3 to 0.7% by weight of lactic acid bacteria to milk and fermenting at a temperature of 24 to 38 캜 for 6 to 8 hours to complete a liquid medium;
A second fermentation step in which the fermented liquid medium is uniformly sprayed on the surface of the rice goby rice which has been subjected to the fermentation for 5 minutes and then fermented for 4 to 7 days at a temperature of 32 to 43 ° C;
A third fermentation step in which the fermented product after completion of the second fermentation is put into a drying chamber maintaining a temperature of 45 to 56 캜 and dried and fermented for 3 to 5 hours; Pulverizing Gabara rice having been fermented and dried and pulverizing it into a sieve having a particle size of 50 to 60 mesh to obtain a powder of Gabara rice;
Finely pulverized GABA rice powder is put into a heating vessel together with water and heated while stirring to complete a GABA rice paste;
The finished GABA rice paddy contains 8 ~ 12 wt% of the above Kimchi so that when the Kimchi is bumped, the GABA rice flour is also poured together to complete the kimchi bovine. The Kimchi bamboo grass containing the GABA rice flour is evenly filled between the cabbage leaves, And further comprising a step of finishing the kimchi.
The method according to claim 1,
The lactic acid bacteria used in the first fermentation step may be selected from the group consisting of Lactobacillus lutea, Lactobacillus casei, Lactobacillus lafflata, Lactobacillus acidophilus, or a combination thereof.
Wherein the drying chamber of the third fermentation step has a yellow ocher layer formed on the inner wall of the ocher brick to emit a far infrared ray and an anion to help dry fermentation.

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