KR101748941B1 - Method for producing a Moringa kimchi seasoning - Google Patents

Method for producing a Moringa kimchi seasoning Download PDF

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KR101748941B1
KR101748941B1 KR1020150104782A KR20150104782A KR101748941B1 KR 101748941 B1 KR101748941 B1 KR 101748941B1 KR 1020150104782 A KR1020150104782 A KR 1020150104782A KR 20150104782 A KR20150104782 A KR 20150104782A KR 101748941 B1 KR101748941 B1 KR 101748941B1
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moringa
leaves
minutes
water
tea
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KR1020150104782A
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KR20170011691A (en
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강희송
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농업회사법인 주식회사 수신오도
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/10Preserving with acids; Acid fermentation

Abstract

(A) a step (a) in which the weight ratio of the sewage powder and water is adjusted to be 1: 8, (b) the step (b) (B) adding red pepper powder so that the weight of the horseradish to which the meringue tea is added is 3.5 times the weight of the horseradish powder; (c) (D) adding a high-quality kimchi seasoning to the kimchi seasoning, wherein the seasoning comprises a Moringa leaf and a kimchi seasoning comprising the Moringa leaves prepared by the preparation method. Koreans can easily ingest Moringa, which is doing well, and it helps people's health.

Description

The present invention relates to a kimchi seasoning containing moringa leaves and a method for producing the same,
The present invention relates to a kimchi seasoning containing moringa leaves and a method for preparing the same, and more particularly, to a seasoning seasoning containing moringa leaves and a method of preparing the same, The present invention relates to a kimchi seasoning containing moringa leaves containing nutrition and a method for producing the same.
While recent economic developments have led many people to enjoy abundant life, westernization of diet and decrease in activity have put them at risk for weight gain, atherosclerosis, hypertension and diabetes. These chronic degenerative diseases are recognized as a serious problem not only because of the rapid increase in the number of patients but also because the age of disease is gradually lowered. As a result, there is a growing interest in health foods that can prevent and prevent these diseases.
To date, health foods containing functional substances have been known to excellently contain the nutrients necessary for the human body or to help prevent and cure diseases, and as a result of the development of communication and trade, Functional health foods are being introduced in Korea.
Among them, Moringa oleifera , a tropical plant, is a leguminous plant, which can be used for food as well as leaves and fruits as well as whole trees. It lives evenly in tropical and subtropical regions including northern India and the Philippines. Moringa contains a large amount of inorganic inorganic substances such as calcium, magnesium, potassium, phosphorus, sulfur and glutathione and a small amount of elemental inorganic substances such as iron, zinc, copper, manganese and selenium, and zeatin, quercetin, It contains more than 90 nutrients, including 18 amino acids and vitamins, as well as functional trace elements such as sitosterol, caffeoylquinic acid and camphor.
As such, Moringa contains a wide variety of nutrients as well as relatively high nutrient levels compared to other vegetables and vegetables. It has seven times as much vitamin C as the orange, 11 times as much vitamin A as the spinach, 25 times as much iron as the egg, Magnesium in the belly, 14 times as much calcium in milk, twice as much amino acid as black vinegar, 30 times as much R-amino acid as brown rice.
In addition, Mouring is effective in preventing hypercholesterolemia, anti-inflammatory effect, improving vision, normalizing blood pressure, improving skin health, improving digestive function, strengthening immune system, improving atopy, preventing wrinkles and aging, improving wound healing, It has excellent antioxidant properties and has 46 antioxidants and 36 antioxidants, making it one of the best natural antioxidants.
Despite these excellent functions, Moringa has difficulties in mass production in Korea, like other tropical plants. For this reason, Moringa leaves used in Korea are mostly imported from Southeast Asia, which is a cultivated land. In order to prolong the distribution period, Moringa leaves are imported after being harvested, dried or imported into powder or ring form. However, the dried leaves have a lower nutrient content than the moringa leaves, so that the maximized function of the moringa leaves is difficult to expect and there is a limitation in using them as raw materials for the production of other forms of food containing moringa leaves there was.
In addition, the method of taking Moringa leaves is to mix Moringa leaf powder with water for reproduction or to mix with soy milk, milk, yogurt, yogurt and honey to reduce bitter taste. However, Moringa leaf powder, which is a major ingesting form, has a problem in taste because it is very limited in consumption method, and therefore it is low in consumer preference.
On the other hand, kimchi is a vegetable fermented food representing Korea, which is fermented at low temperature by mixing various seasonings with salt - pickled vegetables. Especially vegetables such as radish, Chinese cabbage, and cucumber are difficult to store because they are different from grains, and when dried, they lose their original taste and cause loss of nutrients. By harvesting these vegetables with salt and dipping them into various kinds of sauces, it is possible not only to preserve the nutrients in vegetables for a long time, but also to produce beneficial ingredients through fermentation during storage.
This kind of kimchi is rich in various minerals and vitamins and is nutritionally excellent food, especially lactic acid bacterium helps the digestion and improves the appetite. It has also become a source of vitamins in the winter, when the old vegetables were scarce. Kimchi, which is indispensable to Korean people, is recognized internationally as a nutritional value, and it has been attracting attention as a health food.
Korean Patent Laid-Open Publication No. 10-2014-0143655 discloses a method of treating cancer with a natural anticancer drug because it has low toxicity to normal cells, exhibits excellent toxicity to cancer cells, is water-soluble and easily absorbed into cells, Discloses a composition for treating or preventing cancer comprising an aqueous extract of Moringa oleifera leaf which can be used for development as an active ingredient and a method for preparing an extract of Moringa leaf effective for anti-cancer. Korean Patent Publication No. 10-0862305 is characterized in that it is prepared by including a mistletoe extract, a medicinal extract, a medicinal herb extract, a herb extract containing a bellflower extract, a rice koji, a soybean koji, and a salt. The method for producing the functional herbicidal soybean paste of the present invention comprises the steps of: (a) preparing a herbal extract including a mistletoe extract, a medicinal plant extract, a water extract, a bellflower extract, rice koji and soybean koji; (b) By weight of soybean koji, 43 to 49% by weight of rice koji, 20 to 26% by weight of soybean koji and 5 to 11% by weight of salt, and (c) fermentation. Herb doenjang and a preparation method thereof. Korean Patent Registration No. 10-1193120 discloses a method for producing a corn starch composition comprising the steps of forming a Moringa coagulant composition by mixing a Moringa leaf powder or a Moringa leaf powder with a coagulant, washing and soaking the soybeans, Separating the beans and forming soymilk; adding the moringa coagulant composition to the soymilk to form a soymilk composition containing Moringa leaves; It is made by molding water into a molding mold and pressing molding to form tofu containing Moringa leaf. It is produced by keeping the unique taste of tofu, so that the moringa leaves have a nutritional and physiological function, Containing tofu and a process for producing the same. Korean Patent No. 10-0554299 discloses a kimchi seasoning composition comprising a bamboo powder obtained by a method of producing bamboo leaf powder comprising a step of drying collected bamboo leaves and a step of pulverizing the dried bamboo leaves, To provide a kimchi which is prepared by adding the above-mentioned ingredients. However, the above-mentioned inventions of Kimchi seasoning containing moringa leaves of the present invention containing Moringa's nutrient by adding Suhmorringa tea leaves, red pepper powder and Moringa soy sauce which are dyed with Hashuo powder and their manufacturing method are different from each other in constitution and effect Respectively.
As telecommunication and trade develops, functional foods that contain nutrients necessary for the human body in many countries, or that contain functional substances that specifically help prevent and recover diseases, and whose functional and stability-proven fruit and subtropical functional crops . Among them, Moringae is a representative high-functional crop growing in tropical and subtropical areas, and has recently been in the spotlight for the prevention of healthy eating and adult diseases.
However, due to the nature of Moringa habitat, large-scale cultivation in Korea has not yet been established, and it is mainly consumed directly in powder, ring form, or used as a dried leaf as it is subjected to Moringa's unique bitter taste. Despite such excellent functions, there are problems in that the method of utilization is limited and can not be utilized sufficiently. Therefore, it is necessary to study the appropriate intake method suitable for the taste of Koreans.
It is an object of the present invention to provide a method which can easily utilize excellent nutrients and excellent functional ingredients by processing the Moringa leaves into a form that can be easily ingested according to the taste of Koreans.
(A) a step (a) in which the weight ratio of the sewage powder and water is adjusted to be 1: 8, (b) the step (b) (B) adding red pepper powder so that the weight of the green tea powder is 3 to 4 times the weight of the green tea powder added with the Moringa tea leaf in step (b); (c) (D) of adding 5 Meringa soy sauce; and a Kimchi seasoning containing Moringa leaves prepared by the preparation method.
The present invention includes a large amount of substances useful for health and nutrition, and thus, by using the globally attracted tropical herb Moringa, a kimchi seasoning that Koreans constantly ingest, By providing a method that is easy to ingest, it is useful for the public health and can be used for food industry, so that there is a possibility of industrial use in the diet.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a process for producing an orchid tea of Moringa leaf.
Fig. 2 is a schematic view showing a process for producing a molten tea leaf tea.
Fig. 3 is a schematic diagram showing a manufacturing process of the Moringa soy sauce. Fig.
4 is a schematic view showing a manufacturing process of Moringa kimchi seasoning.
The present invention relates to a method of preparing kimchi sauce that is indispensable for Koreans' dining table using a moringa leaf known to have excellent nutritional composition and excellent function for anticancer activity and hyperlipidemia treatment and prevention, And to provide a method for easily utilizing nutritional ingredients.
In order to do this, it is first made into the form of a staple tea by moringa leafing method, or by making it as a steamed form of a steamed method to reduce the bitter taste of the moringa leaf and to improve the taste of the meringue, When Moringa Kimchi seasoning is prepared by using Moringa leaves, the flavor and aroma of Kimchi can be doubled while increasing the soft flavor of Moringa.
Generally, the production of tea is required because it is not easy to manufacture because the cuticle layer wrapping the mesophyll and the stem are thin and the thickness of the leaf is thin. Hereinafter, the present invention will be described in detail with reference to specific examples.
1. Manufacture of Moringa Tea
① Manufacture of Moringa bamboo tea
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a process for producing an orchid tea of Moringa leaf. The manufacturing process of the Moringabucho tea is as follows.
In order to manufacture Moringa tea, Moringa leaves are firstly reapplied (S100). Moringa leaves have acute side of the leaf stem like acacia leaves, but when they approach to the lower part of leaf stem, secondary leaf stems occur on left and right leaves, Leaves face to side. At this time, the tea leaves can be used in both the stem and the petiole, but only the petiole except the stem can be used. In this example, since the leaf stem contains many unique nutrients and functional ingredients, leaf stem was collected and used.
The collected meringue leaves are washed in clean water (S200). Washing is preferably performed 2 to 3 times. The washed Moringa leaves are bundled 5 to 7 times and hang upside down and remove the moisture from the shade for 2 to 3 days by drying or remove the external moisture with a dry cloth. If there is a lot of water on the outside, when the meringue leaves are turned, the external moisture is turned into steam by hot heat, so that it can affect the meringue leaf, so that it can bloom the leaf. Therefore, It is necessary to remove the external moisture of the leaves.
The washed Moringa leaf is firstly poured in a pot-boiling pot (S300). The temperature of the frying pan is determined by the type, quantity and moisture content of the frying pan. The frying temperature of the frying pan is lower than that of the green tea leaves. However, when the first batch is carried out at too low a temperature, it is necessary to heat at a sufficiently high temperature since the enzymes in the stem are left intact and unwanted fermentation occurs. The first round is usually carried out at 80 to 90 ° C.
If the temperature of the frying pan goes up to 80-90 ° C, the moling leaves prepared in S300 are squeezed by pressing the leaves, turning, rubbing and scattering. 5 to 10 minutes, while running out of the foot is removed to room temperature and rub it. The cell structure of the moringa leaves is destroyed in an appropriate state to remove the activity of the oxidizing enzyme and form the moringa leaves. At this time, the bitter taste is removed to some extent, and the savory flavor is added. Ribs should be applied for 10 ~ 15 minutes. After finishing the rubbing, spread the Moringa leaf widely and leave it at room temperature for 10 ~ 15 minutes to remove moisture and dry it. Drying should be done in the shade for 1-2 days.
When the first smoothing step (S300) is finished, the second smoothing step (S400) is performed. The process is the same as that of the first batch, but the temperature is preferably 200 to 250 ° C., preferably 200 to 220 ° C., for 10 to 15 minutes. After finishing the finishing process, finish the second finishing step by drying for 10 ~ 25 minutes at room temperature for 10 ~ 15 minutes like the first finishing step. Through this process, it is adjusted to the removal of enzymatic activity and the optimum moisture content in the first smelting step, and the more the process is performed, the lower the bitter taste and the flavor of the moringa tea are increased.
When the second smoothing step (S400) is finished, the third smoothing step (S500) is performed. The third step is to bake for 30 to 40 minutes at a relatively low temperature of 100 to 200 ° C, bake for 10 to 15 minutes, and leave to dry for 10 to 25 minutes.
For the mass production of the Mouring chute, a kneading machine is used. The sieving machine is a batch type and continuous type. The batch type is a semi-elliptic pot. The green leaf is put at a temperature of 80 ~ 90 ℃ and the meringue leaves are stirred by hand. Inactivate the enzyme with steam. When the foot odor disappears, the temperature is lowered gradually. On the other hand, the continuous type is a machine made up of two cylinders and one pot, or one cylinder and two pots, at a temperature of about 80 to 90 ° C., and the cylinder and the pot are set at different temperatures, It is.
Depending on the moisture content remaining on the used leaves, the second sublimation step (S400) may be performed two to four times. In the case of Moringa leaves, the number of times of pilling is preferably 3 to 5 times, but it is not limited thereto. Depending on the kinds of leaves, the final moisture content may be 4 to 6%, and the specific pungent or bitter taste You can control the number of times it is turned off for removal.
The meringa leaves that have been finished until the third finishing step (S500) are stored in a container and aged to complete the Moringa beech tea so that the moisture content of the entire meringue tea is uniformly maintained (S600). The final moisture content of Moringa tea after completion of the soaking step is 4-6%.
To drink Moringa buppu tea. Put 1 ~ 5g of Moringa buppu tea in a tea bag or directly in a cup, pour hot water over 90 ℃ and drink for 2 ~ 3 minutes.
The dried Moringa bush tea has a longer shelf life as dry leaves, but it has a bitter taste lower than that of dry leaves and has a deep flavor of Moringa itself, which increases consumer preference. When the moisture content is increased again, , It is easy to use as a raw material for the development of other foods such as soy sauce, miso, pickles, etc. using Moringa leaves.
② Manufacture of Moringa japanese tea
Fig. 2 is a schematic diagram showing a process for producing a molten tea leaf tea. The manufacturing process of Moringa japanese tea is as follows.
In order to manufacture Moringa tea, Moringa leaves are firstly reapplied (S100). The extraction step is the same as the Moringa leaf extraction procedure of Moringa bush tea.
The collected meringue leaves are washed in clean water (S200). The extraction step is the same as the Moringa leaf extraction procedure of Moringa bush tea.
The washed Moringa leaves are subjected to the fermentation step (P300). When boiling water is boiled in the hot pot, when the steam reaches enough, put Moringa green leaf in the steamer and steam it for 20 ~ 40 seconds. Steaming time varies depending on the kind and amount of the raw material. For Moringa leaf, steam for 20 to 40 seconds, preferably 20 to 30 seconds.
Moringa leaves that have been overproduced (P300) are subjected to a first hot air drying step (P400) in which the moisture of the surface of the meringue leaves is dried by hot air of 80 to 90 ° C while stirring in hot air while stirring. At this time, the moisture of the Moringa leaves is evaporated and the moisture inside the leaves becomes uniform throughout the Moringa leaves and the Moringa leaf color is maintained. At this time, the moisture content of the meringue leaves is subjected to hot air drying until the moisture content is reduced to about 40 to 50%. Dry for about 20 to 40 minutes with hot air.
Moringa leaves that have undergone the first hot air drying step (P400) perform a kneading step (P500). Similar to the process of preparing the seedling of Example 1, the seedling was sprinkled for 10 to 15 minutes while repeating the spinning and spinning, thereby appropriately destroying the cell tissue of the moringa leaves to form a moringa component, Also,
Moringa leaves that have undergone the cleavage step (P500) are subjected to a second hot air drying step (P600) with hot air at 80 to 90 ° C. At this time, the moisture content of the meringue leaves is subjected to hot air drying until the moisture content is reduced to about 40 to 50%. Dry for about 20 to 40 minutes with hot air.
(P300), the first hot air drying step (P400), and the skirting step (P500) depending on the type and amount of the fresh leaves. As the process repeats, the bitterness of the leaves is reduced, and the deep and rich flavor is revived. In this example, the process of squeezing and drying was repeated three times using Moringa leaf as a raw material.
The second hot air drying step (P600), and the drying step (P700). The secondary hot air dried leaves are spread widely and dried at room temperature for 1 ~ 2 hours so that the moisture content is 4 ~ 6%.
2. Manufacture of Moringa soy sauce
Generally, the process of manufacturing kimchi includes washing the pickled vegetables with salt, removing the water, and then adding to the kimchi sauce. At this time, basically fermented, fermented salted fish and salt are used to match the whole kimchi . Depending on the type and amount of fermented seafood, the flavor of kimchi changes. Various local fermented seafoods are used and local special kimchi is produced.
However, there are some people who do not favor the strong flavor of salted fish as recently as the health food enjoyed by people around the world, and the kimchi seasoning needs to be changed accordingly because of the increasing number of vegetarians for religious reasons and health. In the present invention, it was confirmed that when the liver was prepared, the moringa leaves were prepared in place of the salted and salted seaweed which contains the Moringa leaves in the kimchi seasoning and the whole liver of the kimchi, while maintaining the flavor of the kimchi.
Fig. 3 is a schematic diagram showing a manufacturing process of the Moringa soy sauce. Moringa soy sauce is prepared using the above-prepared Moringa tea.
Moringa leaves used in the preparation of Moringa soy sauce are those obtained by the above-mentioned grinding or steaming method, and after drying and collecting the Moringa leaves, they are dried and have a water content of 4-6% (A) . For drying of Moringa leaves, cleaned Moringa leaves can be bundled with 4 ~ 6 sheets for natural drying. For mass production, it is dried by hot air at 100 ~ 250 ℃.
Prepare salt water for the preparation of MORINGGA soy sauce (B). The water is prepared by using clean water such as uncontaminated groundwater, jiggle water, etc., and alkaline water of pH 8 to 10.5 is preferably used. In the embodiment of the present invention, litmus paper was used and only water having a pH of 8 or higher was used. If acidic water is used, the fermentation of soy sauce is not good due to sterilization effect, and soy sauce having thick taste can be obtained. In addition, it is preferable to use water rich in minerals, and the number of mineral water desalinated from deep seawater can be used.
The salt used in the preparation of the soy sauce is preferably sun salted. The salt used in the examples of the present invention was salt of domestic sun salt for 5 years or less. Add 170 ~ 250g of salting-out salt per liter of water and completely dissolve to make salt water with 17 ~ 25% salinity.
The moringa leaves having a water content of 4-6% prepared in the step (A) and the brine prepared in the step (B) are mixed (C). (A) Step 2 kg of Moringa leaf per liter of salt water is prepared. Add Moringa leaves prepared in a jar of Moringa soy sauce and pour the salt water into the Moringa leaves. Clean the upper part of the jar and sterilize it for more than 15 minutes. Use a sufficiently cooled scale so that the meringue leaves are completely immersed in the salt water.
In step (C), the Moringa leaf submerged in saline is aged in a sunny sunshine for 45 to 60 days. During the day time, open the lid of the jar so that the sunlight and air can be blown, and cover the lid for the nighttime during dew. Prevent insects from entering during the ripening period, keeping the cleanliness, and keep the net in the entrance of the jar to allow air and light to pass through.
When the fermentation is completed in the step (D), the moringa soy sauce is separated to complete the moringa soy sauce (E). When the fermentation of the Moringa soy sauce ends, the color of the liver turns to a clear brown color close to black. The color of Moringa soy sauce is clear and transparent compared to conventional soy sauce, so that when Moringa soy sauce is added to food during cooking, it can be cooked without significantly changing the specific color of the food material.
The fermented Moringa soy sauce in step (E) is put into a pot, the salinity is checked with a salinity meter, the boiling is performed until the salinity becomes 20 to 25%, and the soup is cooled to complete the moringa soy sauce (F). The above-mentioned moringa soy sauce manufacturing method may use Moringa safflower. In this case, for the concentration of water and moringa component contained in the moringa leaves, it is necessary to increase the salinity used for soy sauce production and increase the weight of the moringa leaves to be added do.
3. Manufacture of Moringa Kimchi Seasoning
Kimchi sauce is made slightly different depending on the type of vegetable as the main ingredient or according to the province, but in the case of kimchi sauce which mainly uses the cabbage as a main ingredient, the following process is carried out.
First, the glutinous rice flour is poured into boiling water, boiled, and the grass is chilled and cooled. Add anchovy sauce, shrimp, chopped garlic, chopped ginger, chopped chopped red pepper and red pepper powder to mix. Sometimes, the taste is controlled by adding sugar, juice, starch syrup, radish, and carrots. Depending on the type of vegetables, or depending on the various elements can be added to make a variety of kimchi can be made to eat.
The moringa kimchi sauce of the present invention is used in a sour kimchi seasoning which is prepared by using a conventional sauce powder, rice flour, rice flour, wheat flour and the like, instead of dying.
After the horseradish mortality, when the porridge is still hot, mix the Moringa tea leaves so that the oil component of the Moring tea leaves come to die. At this time, Moringa tea leaves absorb moisture and spread like a bloom. When Kimchi is dipped, Moringa shows the characteristics of Kimchi season, promotes appetite visually, and enhances texture by adding crunchy taste.
When the mushroom tea leaves are mixed with the tea leaves, the red pepper powder is added to the mixture, and the meringue kimchi seasoning is completed.
When putting kimchi, you can dip Kimchi into Moringa kimchi sauce by adding various kinds of seasoning such as garlic, chopped ginger, chopped sashimi, jujube, and uncooked.
<Examples>
① Put 8 kg of boiling water and 1 kg of Hashuo powder and die. Stir in the weak fire and boil it to a halt. The weight ratio between water and Sasa powder is 8: 1 for water: Sasa powder.
② If the porridge sucks to the proper concentration, turn off the light and mix 1 kg of Moringa tea with porridge. At this time, it is preferable to add the same amount of the Moringa tea powder added as the Hashuo powder. Stir the mixture slowly and mix until the tea leaves are mixed evenly with the meringue tea leaves. Allow to stand for 1-2 hours until the horseradishes are cooled, so that the nutritional components of the meringue tea leaves are blessed. Absorbs and softens.
③ If the porridge is cooled enough, put 3.5 kg of red pepper powder and let it loose to prevent lumps. The weight of the red pepper powder is preferably 3 to 4 times that of the powder.
④ If the red pepper powder is well loosened, add 200 ㎖ of Moringa soy sauce to complete Moringa Kimchi seasoning. At this time, the basic Kimchi seasoning uses 1/6 ~ 1/5 of the weight of the meringue soy sauce, and the final liver is adjusted to the meringue soy sauce when the kimchi is manufactured.
The present invention includes a large amount of substances useful for health and nutrition, and thus, by using the globally attracted tropical herb Moringa, it is possible to produce kimchi seasoning which is always consumed by Koreans, By providing a method that is easy to ingest, it is useful for the public health and can be used for food industry, so that there is a possibility of industrial use in the diet.

Claims (5)

  1. (B) adding the tea leaves of Moringa with the same weight as that of the powder of Hashuo when the waste water of the step (a) is hot, (b) (C) adding red pepper powder so that the weight of the green tea powder is 3 to 4 times the weight of the green tea powder added with the meringue tea powder in step (b); (c) (D) adding a ringer soy sauce,
    In step (d), the Moringa soy sauce comprises a step (A) of preparing a Moringa leaf so as to have a water content of 4 to 6% after collecting the Moringa leaves, washing with a clean alkaline water having a pH of 8 to 10.5 (C) mixing 1.8 to 2.2 kg of Moringa leaves of step (A) per liter of alkaline brine water in step (B), step (B) of adding alkali salt water to a salt concentration of 17 to 25 wt% (D) the step (C) of adding a mixture of Moringa leaves and salt water to a pot and aging for 45 to 60 days in a sunny place, (D) separating the liquid portion with a sieve, And (F) boiling and cooling the molten soy sauce of step (E) or step (E) to a salinity of 20 to 25% to complete the Moringa soy sauce. A method for producing sauce.
  2. The method according to claim 1, wherein the Moringa tea leaves in step (b)
    Moringa leaves are collected, cleaned in clean water, and the leaves are removed from the oven at 80 to 90 ° C for 5 to 10 minutes. The leaves are incubated at room temperature for 10 to 15 minutes. The leaves are allowed to stand at room temperature for 10 to 15 minutes, The first step is to leave the meringue leaves at 200 ~ 250 ℃ for 5 ~ 10 minutes and then at room temperature for 10 ~ 15 minutes. Then, leave for 10 ~ 25 minutes at room temperature. The leaves are dried for 30 ~ 40 minutes at 100 ~ 200 ℃ for 10 ~ 15 minutes at room temperature. The leaves are allowed to stand at room temperature for 10 ~ 25 minutes, then dried for 3 ~ To a moisture content of 4 to 6% at room temperature.
  3. The method according to claim 1, wherein the Moringa tea leaves in step (b)
    Removing the water from the leaves, washing the leaves with steam at 100 ° C for 20 to 40 seconds in a hot pot, adding the steamed meringue leaves to hot air at 80 to 90 ° C for 20 Drying for 30 minutes to 40 minutes, rinsing the above-mentioned primary hot-air dried Moringa leaves for 10 to 15 minutes, and drying the dried Moringa leaves in a hot air of 80 to 90 ° C for 20 to 40 minutes And drying the second hot air dried Meringa leaves at room temperature for 1 to 2 hours.
  4. A kimchi seasoning comprising Moringa leaves produced by the method of any one of claims 1 to 3.
  5. delete
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