KR101809823B1 - Kimchi manufacture Method for Child - Google Patents

Abstract

The present invention relates to a method of manufacturing a kimchi for children. In the present invention, the Chinese cabbage is salted for 3 to 7 parts by weight in brine for 2 to 8 hours and then immersed in water for 20 to 1 hour to desalt, and the desalted Chinese cabbage is cut Anchovy powder, kelp powder, shrimp powder, onion juice, ginger juice, and garlic juice for 3 ~ 4 hours, and a step of slicing and drying the burdock and mushroom to make broth, 30 ~ 40 weight parts of lactic acid bacteria, 20 ~ 30 weight And 30 to 40 parts by weight of the plum gum are mixed with each other; mixing 88 to 92 parts by weight of hot water, 4 to 6 parts by weight of flaxseed and 4 to 6 parts by weight of bitter, mixing and mixing the above step with the above step And a step of mixing the pickled kimchi in the step and the product of the broth and the step in the third step.
The present invention relates to a method of manufacturing a kimchi which is capable of enhancing the preference of children by eliminating the intrinsic foot and fermentation of kimchi by allowing the sweetness of the mixture of lactic acid bacteria, It is the effect that can be achieved.

Description

{Kimchi manufacture Method for Child}

The present invention relates to a method of manufacturing a kimchi for children.

Generally, kimchi refers to a product that is fermented at low temperature by fermenting spices such as radish, Chinese cabbage, and cucumber with salt, pepper, garlic, green onion, ginger, and salted fish, and then aging by lactic acid production.

This kind of kimchi contains a lot of nutrients originally possessed by the ingredients. Kimchi contains various vitamins, such as radish, Chinese cabbage and red pepper, which contain not only a large amount of vitamin C but also rice Vitamin B1 is easy to be scarce.

In addition, kimchi contains inorganic minerals such as calcium and sodium, and plays an important role in making body fluids alkaline. In addition to lactic acid, organic acids also contain tartaric acid and succinic acid, which helps to move the metabolic system in the body. Is effective in preventing constipation and inhibiting diseases such as enteritis and colitis, and has recently been shown to have anti-cancer effects.

In addition to the aforementioned nutritional ingredients, Korean people who prefer pungent flavor have been favored as one of the side dishes that can not be taken out of the table due to the effect of enhancing edible kimchi.

However, as children's appetite gradually westernized recently, they are gradually avoiding kimchi due to the irritating odor such as spicy taste and hot pepper foot, thereby causing a sense of resistance to kimchi, And the culture of kimchi, which is our traditional food, is getting faded.

Korean Patent Publication No. 2014-0038096

Accordingly, it is an object of the present invention to solve the above-mentioned problems, and it is an object of the present invention to solve the above problems, and it is an object of the present invention to provide a kimchi- The present invention also provides a method of manufacturing kimchi which is capable of increasing the nutritional value of children by adding soy broth containing burdock or the like.

In order to accomplish this object effectively, the present invention provides a method for producing a Chinese cabbage comprising: a first step of salting Chinese cabbage into salt water for 2 to 8 hours and immersing in water for 20 minutes to 1 hour to desalinate; The second step is to make the Chinese cabbage harvested by cutting the desalted Chinese cabbage in an amount of 3 ~ 4 hours with anchovy powder, kelp powder, shrimp powder, onion juice, ginger juice and garlic juice in the first step. A third step of slicing and drying burdock and mushroom to make broth; 30 to 40 parts by weight of lactic acid bacteria, 20 to 30 parts by weight of fermented seaweed, and 30 to 40 parts by weight of mulberry blue to prepare a first mixture; 85 to 90 parts by weight of red pepper, 4 to 10 parts by weight of flaxseed, and 4 to 10 parts by weight of bitumen to prepare a second mixture; A sixth step of mixing the first mixture of the fourth step and the second mixture of the fifth step to form a third mixture; And a sixth step of adding the third mixture of step 6 and the third mixture to the pickled Chinese cabbage in the second step and mixing the mixture. .

In addition, in the first step, the brine used when pickling the Chinese cabbage is further added with 0.3 to 0.6 parts by weight of calcium chloride per 100 parts by weight of the whole.

10 to 15 parts by weight of anchovy powder, 10 to 15 parts by weight of kelp powder, 15 to 20 parts by weight of shrimp powder, 10 to 15 parts by weight of onion juice, 15 to 20 parts by weight of ginger juice, Juice is 15 to 20 parts by weight, and in the third step, burdock and mushroom are put in the same ratio.

10 to 20 parts by weight of each of three apples and pears are added to 100 parts by weight of the total of the third mixture prepared in the sixth step.

Therefore, the method of manufacturing kimchi for children according to the present invention is a method for producing kimchi which is rich in nutrients of kimchi, while enhancing the sweetness by lowering the acidity of kimchi and enhancing the nutrients through fruits and mushrooms and mixing the lactic acid bacteria, To reduce the pungent flavor, thereby eliminating the intrinsic flavor and fermentation odor of kimchi, thereby making it possible to manufacture kimchi which can enhance the taste of children.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method for manufacturing a child's kimchi according to the present invention; FIG.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention unnecessarily obscure.

First, the leaf part was removed and only the stem part was cut to a proper size. The Chinese cabbage was added to the brine, and the resulting mixture was salted for 2 to 8 hours. Then, the stem of the pickled Chinese cabbage was soaked in water flowing in a concentration of 2 to 7 parts by weight for 20 minutes ~ 60 minutes (1 hour). (First step)

When calcium chloride is added to the brine as in the first step, a better effect is obtained. This is because the addition of calcium chloride prevents the texture of the Chinese cabbage from being softened, thereby improving the texture of the whole kimchi, It is possible to bring about an effect of making the user feel the feeling of the user.

It is most appropriate to add 0.3 to 0.6 part by weight of calcium chloride to 100 parts by weight of brine. If the amount of calcium chloride is less than 0.3 part by weight, the amount of calcium chloride is too small to effectively prevent softening of the Chinese cabbage, If added in an amount of more than 1 part by weight, no further effect is obtained.

In the first step, the desalted Chinese cabbage is cut into small pieces and anchovy powder, kelp powder, shrimp powder, onion juice, ginger juice, and garlic juice are kneaded for 3 to 4 hours to make pickled Chinese cabbage. (Step 2)

10 to 15 parts by weight of anchovy powder, 10 to 15 parts by weight of anchovy powder, 15 to 20 parts by weight of shrimp powder, 10 to 15 parts by weight of onion juice, 15 to 20 parts by weight of ginger juice, 15 to 20 parts by weight of garlic juice to be.

In the anchovy powder, the taste of the anchovy containing calcium and phosphorus necessary for the development of children is felt. When the anchovy powder is less than 10 parts by weight, the effect is insignificant. When the content is more than 15 parts by weight, bitterness may occur.

The kelp powder also contains calcium, which is beneficial to children's bones and cleanses the blood. When the content is less than 10 parts by weight, the effect is insignificant. When the content is more than 15 parts by weight, the taste may be dried.

The shrimp powder is a good food for children's kidneys. If the food is good for the kidneys, the circulation of the whole body can be improved. If the content is less than 15 parts by weight, the effect is insignificant. If the content is more than 20 parts by weight, .

The onion juice is known to have an effect on the memory of children, the promotion of growth hormone, and the smooth metabolism. If the onion juice is less than 10 parts by weight, the effect is also insignificant. When the amount is more than 16 parts by weight, This will reduce the taste of kimchi.

The ginger juice is known to be effective for bronchitis, stimulates the secretion of gastric juice, helps the gastrointestinal movement, and has the role of facilitating digestion and absorption by containing protease. When the weight of the ginger juice is less than 15 parts by weight, the flavor and taste unique to ginger are not produced. When the weight exceeds 20 parts by weight, ginger-specific bitter taste appears.

The garlic juice is known to have the effect of inhibiting the production of cancer cells and promoting blood circulation. Since it promotes insulin secretion and is effective for diabetes, it is evaluated as a nutritious substance which is very beneficial to the human body. If the amount of the garlic juice is less than 15 parts by weight, the effect can not be sufficiently observed. If the amount of the garlic juice is more than 20 parts by weight, the taste of the garlic is too high to give a sense of resistance to children.

The next step is to slice and dry the burdock and mushroom, then make the broth with the above ingredients. (Step 3) In the third step, burdock and mushroom are preferably introduced at the same rate. A detailed description of the method for producing the broth is well known, and thus a detailed description thereof will be omitted.

Next, 30 to 40 parts by weight of lactic acid bacteria, 20 to 30 parts by weight of fermented fish and 30 to 40 parts by weight of mulch Blue are mixed to prepare a first mixture. (Step 4)

Lactic acid bacteria (lactic acid bacteria) refers to bacterium that acts to decompose sugars to produce lactic acid, and may be any one selected from the group consisting of Lactococcus lactis bacteria, Lacterium lactic acid bacteria, Acidophilus lactic acid bacteria, Brevis lactic acid bacteria and Bulgarian lactic acid bacteria . When the amount of the lactic acid bacterium is less than 30 parts by weight, the effect of adding the lactic acid bacterium is small. When the amount of the lactic acid bacterium is more than 40 parts by weight, the lactic acid bacteria are too strong and sour taste is produced.

Salted seafood is widely used as a kimchi ingredient, rich in protein, and known to contain digestive enzymes. If the amount of the fermented seafood is less than 20 parts by weight, it is difficult to impart the taste of the kimchi. If the fermented fish is more than 30 parts by weight, the smell of the fermented seaweed is strong.

It has a sweet and sour taste, and it has the effect of stimulating the secretion of digestive juices and strengthening the stomach, and is said to be a lot of cooking ingredients. If the content of the above-mentioned mucilage is less than 30 parts by weight, the effect is insignificant. When the content is more than 40 parts by weight, there arises a problem that the acidity unique to mulberry blue is too high.

Next, 85 to 90 parts by weight of red pepper water, 4 to 10 parts by weight of flaxseed and 4 to 10 parts by weight of bitumen are mixed to prepare a second mixture. (Step 5)

The flaxseed contains a large amount of dietary fiber. The efficacy of the flaxseed enhances intestinal motility, thereby enhancing the intestinal function by promoting the release of toxins in the body, It also helps to relieve constipation.

The bit has an antioxidant effect and also acts on the blood pressure lowering effect and the liver health. When the amount of flaxseed and bit is less than 4 parts by weight, the addition effect is too small. When the amount of flaxseed and bit is more than 10 parts by weight, bitterness unique to flaxseed is produced, This is because excessive feeding of nitrate, which is a diet, may cause denaturation of hemoglobin.

The first mixture of the fourth step and the second mixture of the fifth step are mixed to form a third mixture. (Step 6)

It is noted that 5 to 20 parts by weight of each of the apples and pears are added to 100 parts by weight of the total of the third mixture prepared in the sixth step. If the amount is less than 5 parts by weight, the effect is insignificant. When the amount is more than 20 parts by weight, the fragrance of the apple or the pear becomes too strong and the flavor is lowered.

The pickled Chinese cabbage prepared in the second step, the broth of the third step and the third mixture of the sixth step are mixed and finished. (Step 7)

As described above, the kimchi which is completed through the above steps is mixed with various nutrients including fruits such as apple or pear in the kimchi material to enhance the preference for children and lower the acidity of the kimchi, And the change of color is also given to remove the original smell of kimchi and give the flavor to the children, thereby increasing the preference for kimchi.

The present invention will now be described in more detail with reference to the following examples, which should not be construed as limiting the present invention.

≪ Examples 1 to 5 >

Three kilograms of Chinese cabbage cut into a suitable size by removing only the stem was added one kilogram to 7 liters of brine, and the resulting mixture was salted for 6 hours. Then, the salted Chinese cabbage was desalted for 30 minutes, The Chinese cabbage was cut, and anchovy powder, kelp powder, shrimp powder, onion juice, ginger juice, and garlic juice were sliced for about 3 hours to make pickled cabbage. Next, 10 grams of lactic acid bacteria, 7 grams of fermented fish and 10 grams of mulberry blue were mixed, and the mixture was mixed with 86 grams of hot pepper water, 5 grams of flaxseed and 5 grams of bitter, . Chinese cabbage and broth were poured into a sauce made in this manner to make a kimchi for children, which is shown in Examples 1 to 5.

<Experimental Example 1>

The kimchi prepared by the methods of Examples 1 to 5 was taken and the taste and odor were measured for eight children (aged 16) of 6 to 13 years old respectively, and the results are shown in Table 1 below (After the measurement of each example, the tooth was fried to prevent the taste and odor of the kimchi from remaining. After 10 minutes had elapsed, the following example was carried out.)

     -flavor-

    No sour taste due to lactic acid, low spicy taste

    O; Yes

   ?; is average

   ×; Not like that

     -smell-

     There is no specific smell of kimchi or lactic acid due to fermentation of lactic acid.

    O; Yes

   ?; is average

   ×; Not like that

   [Table 1] (Unit: g)

     As can be seen from Table 1, in the case of Examples 2 to 4 in which anchovy powder, kelp powder, shrimp powder, onion juice, ginger juice and garlic juice were added in an appropriate amount, sour taste and spicy taste And the odor of kimchi was less than that of kimchi.

On the other hand, in Examples 1 and 5, anchovy powder, kelp powder, onion juice, ginger juice, and garlic juice were added little in comparison with Examples 2 to 4, and the additives were not properly coordinated to lower the dietary properties. Unique odor and intoxication caused bad breath.

       &Lt; Examples 6 to 10 >

Were prepared in the same procedure as the method of the present invention and were manufactured in the same manner as the weight of the composition (anchovy powder, kelp powder, etc.) of Example 3 except that apples and pears were cut into small pieces and put into 100 g of sauce The kimchi was as Examples 6 to 10.

<Experimental Example 2>

The kimchi prepared by the methods of Examples 1 to 5 was taken and the taste was measured for eight children (aged 16) of 6 to 13 years old respectively, and the results are shown in Table 1 below. (After the measurement of each example, the tooth was soaked to prevent the taste and odor of the kimchi from remaining. After 10 minutes had elapsed, the following example was carried out.)

       -flavor-

      Kimchi is not damp, crunchy, and fragrant.

      O; Yes

     ?; is average

     ×; Not like that

     [Table 2]

As can be seen from Table 2, in the case of Examples 8 to 10 in which 14 g or more was added to 100 g of the total of lactic acid bacteria, fermented seafood, plum wine, red pepper, Fruit flavor was felt and the food was evaluated as good. Example 6 in which apple and pear were not added and Example 7 in which a small amount of apple and pear were added did not feel a square square flavor.

Therefore, it is most effective when 8 to 10 parts by weight is added to 100 parts by weight of the whole, since the same effect is obtained when the amount of the fruit is more than a certain amount.

While the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments. It will be apparent to those skilled in the art that various modifications may be made without departing from the scope of the present invention.

Claims (5)

Chinese cabbage is salted for 2 to 8 hours and then immersed in water for 20 minutes to 1 hour to desalinate;
The second step is to make the Chinese cabbage harvested by cutting the desalted Chinese cabbage in an amount of 3 ~ 4 hours with anchovy powder, kelp powder, shrimp powder, onion juice, ginger juice and garlic juice in the first step.
A third step of slicing and drying burdock and mushroom to make broth;
30 to 40 parts by weight of lactic acid bacteria, 20 to 30 parts by weight of fermented seaweed, and 30 to 40 parts by weight of mulberry blue to prepare a first mixture;
85 to 90 parts by weight of red pepper, 4 to 10 parts by weight of flaxseed, and 4 to 10 parts by weight of bitumen to prepare a second mixture;
A sixth step of mixing the first mixture of the fourth step and the second mixture of the fifth step to form a third mixture; And
A seventh step of adding the broth of the third step and the third mixture of the sixth step to the pickled Chinese cabbage in the second step and mixing them; &Lt; RTI ID = 0.0 &gt; 1. &Lt; / RTI &gt;
The method according to claim 1,
Wherein the brine used in pickling the Chinese cabbage in the first step is further added with 0.3 to 0.6 parts by weight of calcium chloride per 100 parts by weight of the whole.
The method according to claim 1,
10 to 15 parts by weight of anchovy powder, 10 to 15 parts by weight of kelp powder, 15 to 20 parts by weight of shrimp powder, 10 to 15 parts by weight of onion juice, 15 to 20 parts by weight of ginger juice, Wherein the juice is 15 to 20 parts by weight.
The method according to claim 1,
Wherein the burdock and the mushroom are put in the same ratio in the third step.
The method according to claim 1,
Wherein 10 to 20 parts by weight of each of three apples and pears are added to 100 parts by weight of the whole of the third mixture prepared in the sixth step.

Images