KR101841495B1 - Method for manufacturing low salt kimchi using chinese cabbages and cucumbers and low salt kimchi manufactured by the same - Google Patents

Abstract

The present invention relates to a method for producing low-salt kimchi using Chinese cabbage and cucumber, and a low-salt kimchi prepared thereby.
The method of manufacturing low saltiness kimchi using the Chinese cabbage and cucumber according to the present invention comprises: preparing a Chinese cabbage and processing the Chinese cabbage; A cucumber processing step in which cucumber is prepared and kneaded; Preparing the sauce to be mixed with the Chinese cabbage and the cucumber; A spice combing and in-putting step of mixing the seasoning prepared in the seasoning step with pickled cabbage and cucumber; And a storage and aging step of alternately laminating the picked Chinese cabbage and the cucumber to ferment the pickled Chinese cabbage and cucumber mixed with the seasoning, wherein the step of processing the Chinese cabbage comprises the steps of removing the non- A material preparation step; Preparing a salt water solution for preparing salt water to be dipped in the Chinese cabbage; A Chinese cabbage cutting step of bisecting the Chinese cabbage in the longitudinal direction; A Chinese cabbage step of salting the halved Chinese cabbage in brine; A Chinese cabbage desalination and washing step for removing brine contained in the Chinese cabbage; And a dehydrating step of removing residual water present in the Chinese cabbage, wherein the cucumber processing step comprises: preparing a cucumber; A cucumber washing step of removing foreign matter adhering to the surface of the cucumber by using a salt water in which the Chinese cabbage is dipped; A step of rubbing the surface of the cucumber with a salt to generate a scratch, and allowing the salt to penetrate through the scratch; And a cucumber-cutting step of cross-cutting the barked cucumber in the longitudinal direction, wherein the seasoning is prepared by mixing the minced garlic, the minced ginger, the red pepper powder, the mulberry, the pear, the shrimp, the sweet potato and the sugar.
According to the above-described constitution, the shape and texture of the cabbage and the cucumber can be maintained even when stored for a long time, and the cabbage and the cucumber can be quickly dipped with a small amount of salt. And the sour taste can be reduced even after the ripening of the kimchi. In addition, it is possible to solve the problem of excessive intake of sodium while retaining the original texture of kimchi, and in response to the well-being era, it can meet consumers' tastes and preferences in response to health-oriented consumer demand.

Description

FIELD OF THE INVENTION The present invention relates to a method for producing low-salt kimchi using Chinese cabbage and cucumber,

The present invention relates to a process for producing low-salt kimchi using Chinese cabbage and cucumber, and more particularly to a process for producing low-salt kimchi by mixing Chinese cabbage and cucumber with seasoning to produce kimchi, This study was carried out to investigate the production method of low salt kimchi using Chinese cabbage and cucumber which can maintain the shape and texture of Chinese cabbage and cucumber even after storage for a long period of time. will be.

Generally, kimchi is a fermented food which is mixed with main ingredients such as cabbage, radish, cucumber, etc. as an auxiliary ingredient by mixing seasonings such as red pepper powder, garlic, persimmon, ginger, and salted fish. Such kimchi is a traditional dish that can not be missed in Korean diet. Recently, it has been known that it has an excellent effect on anti-cancer effect, anti-aging effect and immunity enhancement.

These kimchi are produced through the process of salting vegetables, the main ingredient, the process of rinsing, the process of making seasonings and vegetables, and the aging process. The fermented kimchi contains various functional substances derived from vegetables, sauces and lactic acid bacteria. The process of pickling in kimchi manufacturing is a process for producing kimchi which has an excellent flavor by softening the meat quality of vegetables such as cabbage which is too hard and enhancing the texture and lowering the concentration of kimchi except lactic acid bacteria.

However, since the kimchi uses a large amount of salt while the vegetables are salted as described above, there is a problem that the salinity increases even if the washing process is performed later. In addition, since salted salted fish is used again in the course of spice seasoning, kimchi is classified as high salty food containing 2.5% or more salt.

On the other hand, when the kimchi is low in salinity, the fermentation is not smooth and it does not show the unique flavor of kimchi. Further, the distribution period is shortened or the organization is excessively withdrawn and the sensory quality is deteriorated.

Therefore, many salt is used from the pickling process. Especially, in the case of kimchi which requires long - term storage, salinity is further increased, and there is a high possibility of excessive sodium intake due to the ingestion of kimchi.

In order to solve these problems, recently, a technology related to a low-salt kimchi has been developed and known (Korean Patent No. 10-0796132, No. 10-1215594, No. 10-1256731, etc.) A method of eliminating the step of salting the material at all, instead of breathing by applying heat, a method of desalting in low concentration brine after salting in a high concentration salt water, a method of making a seasoning with a substitute salt containing potassium chloride, , A new fermenting microorganism is added so that normal fermentation can be achieved even in low salt kimchi.

However, in order to manufacture low-salt kimchi as in the prior art, omitting the step of salting the kimchi material or using a low-concentration brine, the kimchi material, like conventional brine, is required to remove moisture and various kinds of germs from the osmotic principle There is a problem of long-term storage due to the problem that can not be done, and there is a problem that the moisture of the kimchi material is released during storage and the taste of the kimchi is lowered. In case of reducing the amount of salt in the seasoning step, There is a problem that the taste of kimchi can be completely changed due to the unique taste of the substitute salt.

Therefore, in order to meet the demand of health-oriented consumers in the era of well-being, it is necessary to develop kimchi changed according to taste and preference of consumers. It is possible to improve the health of the people by lowering salinity, There is an urgent need for research and development of low-salt kimchi that can be made.

Domestic Registration No. 10-1387593 (Registered April 15, 2014) Korean Patent Publication No. 10-2015-0055340 (published on May 21, 2015) Domestic registered patent No. 10-0796132 (registered on Jan. 11, 2008)

The present invention is to provide a method for producing low-salt kimchi using Chinese cabbage and cucumber which can maintain the inherent shape and texture of Chinese cabbage and cucumber even when it is stored for a long time by preparing kimchi by mixing Chinese cabbage and cucumber with seasoning.

In addition, the present invention can solve the problem of excessive intake of sodium while retaining the original texture of kimchi, and in response to the well-being era, the cabbage and the cucumber which can meet the taste and the taste of the consumer in response to the demand of the health- And to provide a low-salt kimchi.

It is another object of the present invention to provide a low saltiness kimchi using cabbage and cucumber which can prevent excessive accumulation of sodium by lowering the salinity and maintain the inherent flavor of the kimchi.

In addition, the present invention not only provides delicious juice for all ages, but also promotes the physiological activity of the human body, prevents the texture and nutrients of fresh ingredients from being destroyed, and provides cabbage and cucumber To provide low-salt kimchi.

The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.

The method of manufacturing low saltiness kimchi using the Chinese cabbage and cucumber according to the present invention comprises: preparing a Chinese cabbage and processing the Chinese cabbage; A cucumber processing step in which cucumber is prepared and kneaded; Preparing the sauce to be mixed with the Chinese cabbage and the cucumber; A spice combing and in-putting step of mixing the seasoning prepared in the seasoning step with pickled cabbage and cucumber; And a storage and aging step of alternately laminating the picked Chinese cabbage and the cucumber to ferment the pickled Chinese cabbage and cucumber mixed with the seasoning, wherein the step of processing the Chinese cabbage comprises the steps of removing the non- A material preparation step; Preparing a salt water solution for preparing salt water to be dipped in the Chinese cabbage; A Chinese cabbage cutting step of bisecting the Chinese cabbage in the longitudinal direction; A Chinese cabbage step of salting the halved Chinese cabbage in brine; A Chinese cabbage desalination and washing step for removing brine contained in the Chinese cabbage; And a dehydrating step of removing residual water present in the Chinese cabbage, wherein the cucumber processing step comprises: preparing a cucumber; A cucumber washing step of removing foreign matter adhering to the surface of the cucumber by using a salt water in which the Chinese cabbage is dipped; A step of rubbing the surface of the cucumber with a salt to generate a scratch, and allowing the salt to penetrate through the scratch; And a cucumber cutting step of cross-cutting the barked cucumber in the longitudinal direction, wherein the seasoning step is prepared by mixing minced garlic, chopped ginger, red pepper powder, radish, cherry sauce, shrimp and sweet potato.

Wherein the saltiness of the brine is 9 to 13%, the cucumber is used in an amount of 15 to 25 parts by weight, and the seasoning is the seasoning of the minced garlic 20 to 33 , 25 to 35 parts by weight of chickpea, 15 to 25 parts by weight of shrimp, and 20 to 30 parts by weight of sweet potato are mixed with 5 to 10 parts by weight of chopped ginger, 70 to 100 parts by weight of red pepper powder, 25 to 35 parts by weight of iris, .

Wherein the step of dipping the Chinese cabbage comprises dipping Chinese cabbage in a prepared brine and then removing the halved Chinese cabbage so that salt water is brought into contact with the cabbage leaves; A cabbage chopping step in which the Chinese cabbages dipped in brine in the Chinese cabbage soaking step are stacked in multiple stages with the upper half of the cabbages facing upward; And the step of dipping the Chinese cabbage and the step of stepping the cabbage are repeated in the same manner. In the previous step, the Chinese cabbage located at the upper stage is positioned at the lower stage in the next stage, and the Chinese cabbage located at the lower stage is alternately repeated And repeating the same process repeatedly.

The cabbage dipping stage and the cabbage dipping stage may be repeated for 4 to 6 hours at intervals of 15 to 25 minutes.

The cucumber wash step may be performed with brine having a salinity of 5-7%.

In the cucumber soaking step, the cucumber having the salt on the surface thereof is stored for 15 to 25 minutes, and the storage and aging may be performed at a temperature ranging from 0 to 5 ° C.

In the storing and aging step, the pickled Chinese cabbage is placed on the bottom surface of the storage container and the cucumber is stacked on the upper half of the split Chinese cabbage.

In addition, the present invention includes low-salt kimchi using Chinese cabbage and cucumber produced by any one of the aforementioned methods.

The details of other embodiments are included in the detailed description and drawings.

According to the method of manufacturing low saltiness kimchi using the Chinese cabbage and cucumber according to the present invention, the shape and texture of the cabbage and the cucumber can be maintained even when stored for a long time by preparing the kimchi by mixing the Chinese cabbage and the cucumber with the seasonings.

In addition, the method of producing low-salt kimchi using the Chinese cabbage and cucumber according to the present invention can quickly protect cabbage and cucumber with a small amount of salt, and even when stored for a long time, the cucumber does not easily retract, Can be reduced.

In addition, the low saltiness kimchi using the Chinese cabbage and cucumber according to the present invention can solve the problem of excessive sodium intake while maintaining the original texture of kimchi, and in response to the well-being era, Symbol can be satisfied.

In addition, the low saltiness kimchi using the Chinese cabbage and cucumber according to the present invention lowers the salinity and prevents excessive accumulation of sodium, and can maintain the original flavor of the kimchi.

In addition, the low saltiness kimchi using the Chinese cabbage and the cucumber according to the present invention not only can enjoy delicious food for both sexes, but also promotes the physiological activity of the human body and prevents the texture and nutrients of fresh ingredients from being destroyed, And flavor.

It will be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

1 is a flowchart illustrating a method of manufacturing a low-salt kimchi using Chinese cabbage and cucumber according to the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and how to accomplish them, will become apparent by reference to the embodiments described in detail below with reference to the accompanying drawings. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, the terms "comprises", "having", and the like are used to specify that a feature, a number, a step, an operation, an element, a part or a combination thereof is described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, components, parts, or combinations thereof.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, with reference to the accompanying drawings, a preferred embodiment of a method for producing a low saltiness kimchi using Chinese cabbage and cucumber according to the present invention will be described in detail.

1 is a flowchart illustrating a method of manufacturing a low-salt kimchi using Chinese cabbage and cucumber according to the present invention.

1, low saltiness kimchi using Chinese cabbage and cucumber according to the present invention can solve the problem of excessive sodium intake while maintaining the original texture and flavor of kimchi by mixing kimchi with cabbage and cucumber with seasonings , And even if stored for a long time, the native shape and texture of the cabbage and cucumber can be maintained.

The method 10 for producing a low salinity kimchi using Chinese cabbage and cucumber according to the present invention comprises the steps of processing a Chinese cabbage 100, a cucumber processing step 200, a seasoning step 300, a seasoning combing and inserting step 400, , Storage and aging (500).

The Chinese cabbage processing step 100 is a step of preparing and cutting the Chinese cabbage used in the present invention. The Chinese cabbage processing step 100 includes a material preparation step 110, a drip solution production step 120, a Chinese cabbage cutting step 130, A cabbage dregs step 140, a cabbage desalination and washing step 150, and a dewatering step 160.

(1) Material preparation step (110)

The preparation step (110) is a step of preparing a Chinese cabbage to be used for manufacturing a low saltiness kimchi according to the present invention. In the present invention, the Chinese cabbage is prepared by removing the unheated portion such as soil or insoluble outer leaves or roots Washed, and 140 to 180 parts by weight may be used.

(2) Dye solution preparation step (120)

The saltwater solution preparation step 120 is a step of dipping (salting, curing) salted Chinese cabbage prepared in the material preparation step 110 into salt, which salt is called sea salt, It is a salt rich in minerals that are attracted to the salt. That is, when the sea salt is constantly swept off the sea, the water is evaporated by the sunlight, and only the salt remains. This salt is obtained by evaporating the harmful substance by the sun and wind.

In the present invention, the salinity of the brine is 9 to 13%. If the salinity of the brine is less than 9%, the time for pickling is delayed, which is uneconomical. When the salinity exceeds 13% Can be reduced.

(3) Chinese cabbage cutting step (130)

The Chinese cabbage cutting step 130 is a step of cutting the Chinese cabbage so that the brine can penetrate into the cabbage and be homogeneously protected. In the present invention, the saltwater located between the cabbage leaves in the Chinese cabbage stage 140 It can be used in two halves in the longitudinal direction.

That is, in the present invention, the Chinese cabbage is used in two halves so that the Chinese cabbage can be sufficiently protected even with a small amount of brine, and the Chinese cabbage leaves and the brine are sufficiently contacted with each other in a minimum amount of time, .

(4) Cabbage staining step (140)

The Chinese cabbage flour step 140 is a step of cutting the halved Chinese cabbage into brine in the Chinese cabbage cutting step 130. In order to increase the shelf life of the Chinese cabbage and to retain beneficial microorganisms, Brine can be used.

In the present invention, saltwater of 35 to 45 liters (L) is used in the step 140 for sufficiently dying the prepared Chinese cabbage, and the Chinese cabbage stalks step 140 comprises the steps of ① dipping the Chinese cabbage, ② cutting the Chinese cabbage, And (3) repeating the same process.

① Chinese cabbage immersion step

The step of immersing the Chinese cabbage in a halved Chinese cabbage comprises immersing the halved Chinese cabbage in prepared brine, and then removing the brine from the brine, thereby allowing the brine to contact the cabbage leaves. In this step, salt water remains between the cabbage leaves.

In the step of immersing the Chinese cabbage, in order to allow sufficient salt water to remain between the cabbage leaves, it is possible to take out the cut Chinese cabbage so that the two halves of the cut Chinese cabbage face upward. So that a large amount of Chinese cabbage can be dyed using the brine of minimum time and low saltiness.

② Chinese cabbage step

The step of storing the cabbage is a step of storing the cabbage which is immersed in the brine in the cabbage soaking step and stored in a certain storage container. In the above step, the cabbage immersed in the cabbage soaking step may be repeatedly loaded from the lower part to the upper part. In order to ensure that sufficient salt water remains between the cabbage leaves, Can be stacked in a multistage manner.

In the present invention, the cabbage storage step may be carried out for 15 to 25 minutes. When the cabbage storage step is performed for more than 25 minutes, the brine remaining on the upper cabbage leaves flows downward by natural gravity, The Chinese cabbage located at the bottom and the Chinese cabbage located at the bottom may not be uniformly protected. In addition, when the cabbage-chilling step is performed for less than 15 minutes, there is a problem that the cabbage is not sufficiently protected. In the present invention, the cabbage-chilling step is preferably performed for 15 to 25 minutes.

③ Repeat the same process

In the repeating step of the same process, the step of immersing the Chinese cabbage and the step of chopping the cabbage are repeated in the same manner, and the large amount of the Chinese cabbage used in the present invention can be uniformly protected.

That is, in order to uniformly protect the Chinese cabbage deposited on the upper part and the Chinese cabbage deposited on the upper part in the cabbage deposition step, the lower part of the cabbage is placed in a flat receiving container for 15 to 25 minutes, The deposition step can be repeated in the same manner for 4 to 6 hours.

At this time, the operator places the uppermost Chinese cabbage in the lower stage at the lower stage in the previous stage and alternately places the lowered Chinese cabbage so as to be positioned at the upper stage in the next stage, can do.

Generally, when the Chinese cabbage is dipped in the conventional technology, the cabbage is dipped for at least 12 hours to a maximum of 40 hours by using a brine having a salinity of 20% or more. In the present invention, salt water of 9 to 13% The Chinese cabbage soaking step and the cabbage soaking step are repeated at the interval of 15 to 25 minutes for 4 to 6 hours in the same manner so that the Chinese cabbage can be effectively dyed using the brine of lower saltiness than the prior art.

(5) Cabbage desalination and washing step (150)

The Chinese cabbage desalination and washing step 150 is a step of removing salt water present in the salted Chinese cabbage. In the cabbage desalination and washing step 150, the roots of the salted Chinese cabbage are directed upward, So that the salt water remaining between the cabbage leaves can be removed by using the washing water.

In the present invention, the Chinese cabbage desalination and washing step 150 is a step of allowing the salt water existing between the cabbage leaves to be discharged by gravity naturally for 25 to 35 minutes, and then removing the salt water remaining between the cabbage leaves using the washing water .

(6) Dehydration step (160)

The dewatering step 160 removes residual moisture present between the washed Chinese cabbage leaves in the cabbage desalination and washing step 150.

The Chinese cabbage desalination and washing step 150 may be performed such that the root portion of the Chinese cabbage is directed upward so as to sufficiently remove water remaining between the cabbage leaves, and the cabbage is naturally discharged for 50 to 70 minutes. The pickled cabbage can be obtained by using the protected cabbage.

The cucumber processing step 200 includes preparing a cucumber used in the present invention and cutting the cucumber used in the present invention. The cucumber processing step 200 includes a material preparing step 210, a cucumber washing step 220, a cucumber- And a cucumber cutting step (140).

(1) Material preparation step 210

The preparation step 210 is a step of preparing a cucumber to be used in the cucumber processing step 200 according to the present invention. In the present invention, 15 to 25 parts by weight of the cucumber may be used.

Generally, cucumber is rich in vitamin C and has a unique flavor, which is superior in value as a food material. However, since the content of moisture is high and the edge phenomenon occurs quickly, the cucumber is avoided in mass production due to storage problems. In the present invention, Thus, even if stored for a long time, the shape and texture of the cucumber can be maintained.

(2) cucumber washing step 220

The cucumber washing step 220 is a step of washing the cucumber to remove foreign substances adhered to the surface of the cucumber and a unique pungent taste felt on the surface of the cucumber, After that, it can be washed with washing water in a secondary washing step.

The brine of the low salt level can be washed using the brine after dipping the Chinese cabbage in the Chinese cabbage processing step 100. The brine after dipping the Chinese cabbage contains water contained in the cabbage, And may be formed of a low salinity brine having salinity.

(3) Cucumber lye step (230)

The cucumber mashing step 230 is a step of rubbing the surface of the cucumber by rubbing the surface of the cucumber with salt. When the surface of the cucumber is rubbed by using the salt as in the present invention, the foreign matter on the surface of the cucumber is removed, Scratches due to friction with the salt may be generated. The salt penetrates through the scratch portion and the moisture on the surface of the cucumber is discharged to the outside, so that the cucumber can be protected.

In general, chlorophyll (CHLOROPHYLL) dye shows a stronger blue color in the alkali. However, the present invention uses the salt to rub the surface of the cucumber to make the color of the cucumber more distinct, The texture can be improved.

In the present invention, the cucumber mashing step 230 may be carried out by storing cucumber having salt on its surface for 15 to 25 minutes. If the cucumber is less than 15 minutes, sufficient salt may not be formed, If the cucumber inside the salt can penetrate excessively.

(4) Cucumber cutting step (240)

The cucumber cutting step 240 is a step of cross-cutting the cured cucumber in the longitudinal direction by rubbing with salt in the cucumber flushing step 230. After the cross-cutting is performed as described above, So that the seasoning can be uniformly distributed inside the cucumber.

The sauce manufacturing step 300 includes preparing a sauce to be mixed with the Chinese cabbage and cucumber prepared as described above, and the sauce manufacturing step 300 includes a sauce preparing step 310 and a sauce mixing step 320 .

(1) Preparation of spice (310)

The sauce preparing step 310 is a step of preparing materials to be mixed with the pickled Chinese cabbage and pickled cucumber. In the present invention, the above materials may be used with chopped garlic, chopped ginger, red pepper, red pepper powder, .

(2) spice mixing step 320,

In the present invention, the sauce is prepared by mixing 20 to 33 parts by weight of chopped garlic, 5 to 10 parts by weight of chopped ginger, 70 to 100 parts by weight of red pepper powder, 25 to 35 parts by weight of chrysanthemum, 25 to 35 parts by weight of chalks, 15 to 25 parts by weight of shrimp and 20 to 30 parts by weight of sweet potato.

The seasoning and buckling step (400) is a step of mixing the seasoning prepared in the seasoning preparation step (300) with pickled Chinese cabbage and cucumber. The seasoning is carried out between the pickled cabbage leaves and the cross- , And the seasoning is uniformly mixed with the Chinese cabbage and the cucumber, so that the fermentation can be performed well.

The storing and aging step 500 is a step of aging by mixing and laminating the pickled Chinese cabbages and cucumbers which are uniformly mixed with seasonings to ferment, May be carried out at a temperature ranging from 0 to 5 < 0 > C to enhance the taste and flavor of the kimchi.

In addition, in the present invention, the storage and aging step 500 may alternatively stack and store pickled cabbages and cucumbers mixed with seasonings in a certain container. For example, And the cucumber mixed with seasonings can be laminated on the top of the Chinese cabbage.

That is, by repeating the process of placing the pickled Chinese cabbage on the bottom surface of the storage container and laminating the cucumber on the upper half of the split Chinese cabbage as described above, it is possible to prevent the cucumber from coming into contact with moisture It is possible to prevent the load phenomenon and maintain a crisp and firm texture.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, with reference to the accompanying drawings, embodiments of a method for producing a low saltiness kimchi using Chinese cabbage and cucumber according to the present invention will be described in more detail. The following examples are illustrative of the present invention and the present invention is not limited to the following examples.

<Examples>

First, 160 parts by weight of Chinese cabbages from which foreign substances and non-edible parts had been removed were prepared and bisected in the longitudinal direction. The Chinese cabbage was barked with 40 liters of salt water having a salinity of 11%. The dirt was performed by repeatedly changing the upper and lower positions of the Chinese cabbages for 20 minutes for 5 hours.

Next, the brine was placed in the upper part of the bristled Chinese cabbage, the brine was discharged naturally for 20 minutes, and the brine remained between the bristled cabbage leaves was sufficiently removed by using washing water.

Next, 20 parts by weight of cucumber was prepared, and the cucumber was washed with salt water remaining on the cabbage. The surface of the cucumber was rubbed with salt and stored for 20 minutes to protect the cucumber. Then, one side of the barked cucumber was cross-cut.

Subsequently, 20 to 33 parts by weight of chopped garlic, 5 to 10 parts by weight of chopped ginger, 70 to 100 parts by weight of red pepper powder, 25 to 35 parts by weight of iris, 25 to 35 parts by weight of chalcogen, 15 to 25 parts by weight of shrimp, 30 parts by weight were mixed to prepare a sauce.

Next, the above seasonings were evenly mixed with pickled Chinese cabbage leaves and cross-cut cucumber, and stored in a container at a temperature of 2 캜 for aging. At this time, cucumber was stacked on the two halves of the Chinese cabbage, and the cabbage and the cucumber were stacked in a multi-stage manner in the same laminated structure, The inventors of the present invention completed a low salt kimchi using the Chinese cabbage and cucumber according to the invention.

<Comparative Example>

The Chinese cabbage was dipped for 20 hours in brine using 20% salinity as in the conventional method, and salted cucumber was salted for 10 hours using salt water having the same salinity.

Next, the sauce was prepared using the same weight of materials as in the above examples, and the sauce was mixed with pickled cabbage and cucumber.

Then, the cabbage and the cucumber mixed with the sauce were mixed in a storage container in an orderly manner and stored and aged to prepare a kimchi using the Chinese cabbage and the cucumber according to the conventional method.

As described above, the taste, flavor, and appearance of the kimchi prepared in the examples of the present invention and the comparative examples according to the conventional methods described above were subjected to sensory evaluation, and the results are shown in Table 2 below. The sensory test was conducted on 50 food specialists and general consumers. The scores and evaluation criteria were based on the 9-point scoring method, and are shown in Table 1 below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Poor One Very bad

division flavor incense Exterior Comprehensive preference Example 8.5 8.5 8.7 8.6 Comparative Example 5.3 5.2 5.1 5.2

As shown in the above-mentioned [Table 2], the taste, flavor, appearance, and overall preference of the low-salt kimchi prepared in the Examples and the conventional kimchi prepared in Comparative Examples were compared, Kimchi showed higher overall taste, flavor, appearance and overall preference than kimchi prepared by conventional methods.

This is because the low saltiness kimchi prepared according to the embodiment of the present invention was prepared using salt water of low salt content and the seasoning was performed by laminating the vanishing cucumber on the upper half of the Chinese cabbage and aging and fermenting it, It is considered that the overall taste, aroma, appearance and overall preference are improved compared to the conventional kimchi by maintaining a crisp texture without moisture retention of cucumber.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be understood that the invention may be practiced. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims (8)

delete Preparing a Chinese cabbage and processing the Chinese cabbage; A cucumber processing step in which cucumber is prepared and kneaded; Preparing the sauce to be mixed with the Chinese cabbage and the cucumber; A spice combing and in-putting step of mixing the seasoning prepared in the seasoning step with pickled cabbage and cucumber; And a storage and aging step of alternately laminating the picked Chinese cabbage and the cucumber to ferment the pickled Chinese cabbage and cucumber mixed with the seasoning, wherein the step of processing the Chinese cabbage comprises the steps of removing the non- A material preparation step; Preparing a salt water solution for preparing salt water to be dipped in the Chinese cabbage; A Chinese cabbage cutting step of bisecting the Chinese cabbage in the longitudinal direction; A Chinese cabbage step of salting the halved Chinese cabbage in brine; A Chinese cabbage desalination and washing step for removing brine contained in the Chinese cabbage; And a dehydrating step of removing residual water present in the Chinese cabbage, wherein the cucumber processing step comprises: preparing a cucumber; A cucumber washing step of removing foreign matter adhering to the surface of the cucumber by using a salt water in which the Chinese cabbage is dipped; A step of rubbing the surface of the cucumber with a salt to generate a scratch, and allowing the salt to penetrate through the scratch; And a cucumber-cutting step of cross-cutting the barked cucumber in the longitudinal direction, wherein the seasoning step includes a step of preparing a sauce comprising a mixture of chopped garlic, chopped ginger, red pepper powder, radish, chinese cabbage, In the method for producing low-salt kimchi,
140 to 180 parts by weight of the Chinese cabbage is used,
In the step of preparing the saline solution, salting water having a salinity of 9 to 13% is used,
15 to 25 parts by weight of the cucumber is used,
The sauce includes 20 to 33 parts by weight of chopped garlic, 5 to 10 parts by weight of chopped ginger, 70 to 100 parts by weight of red pepper powder, 25 to 35 parts by weight of iris, 25 to 35 parts by weight of chrysanthemum, 15 to 25 parts by weight of shrimp, To 30 parts by weight of a mixture of the Chinese cabbage and the cucumber.
delete delete delete Preparing a Chinese cabbage and processing the Chinese cabbage; A cucumber processing step in which cucumber is prepared and kneaded; Preparing the sauce to be mixed with the Chinese cabbage and the cucumber; A spice combing and in-putting step of mixing the seasoning prepared in the seasoning step with pickled cabbage and cucumber; And a storage and aging step of alternately laminating the pickled cabbage and cucumber to ferment the pickled cabbage and cucumber mixed with the seasonings and aging the mixture,
The cucumber processing step is a material preparation step for preparing the cucumber; A cucumber washing step of removing foreign matter adhering to the surface of the cucumber by using a salt water in which the Chinese cabbage is dipped; A step of rubbing the surface of the cucumber with a salt to generate a scratch, and allowing the salt to penetrate through the scratch; And a cucumber-cutting step of cross-cutting the barked cucumber in the longitudinal direction, the method comprising the steps of:
The cucumber is cured by storing cucumber with salt on its surface for 15 to 25 minutes,
Wherein the step of storing and aging is carried out at a temperature ranging from 0 to 5 &lt; [deg.] &Gt; C.
Preparing a Chinese cabbage and processing the Chinese cabbage; A cucumber processing step in which cucumber is prepared and kneaded; Preparing the sauce to be mixed with the Chinese cabbage and the cucumber; A spice combing and in-putting step of mixing the seasoning prepared in the seasoning step with pickled cabbage and cucumber; And a storage and aging step of alternately laminating the pickled cabbage and cucumber to ferment the pickled cabbage and the cucumber mixed with the seasoning, the method comprising the steps of:
Wherein the step of storing and aging comprises placing the pickled Chinese cabbage on the bottom surface of the storage container and laminating the cucumber on the upper half of the split Chinese cabbage. Way.
A low-salt kimchi prepared by the method of any one of claims 2, 6, and 7 using a cabbage and a cucumber.

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