KR101890496B1 - Kimch pill and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a kimchi preparation and a preparation method thereof, and more particularly, to a kimchi preparation and a method for producing the kimchi preparation, and more particularly to a kimchi preparation containing a kimchi powder, A kneading step in which honey is added to the mixture obtained in the mixing step, and a kneading step in which the kneaded product obtained in the kneading step is kneaded.
According to the present invention, it is possible to obtain Kimchi which is excellent in nutrition and functionality, easy to ingest, and improved in portability.

Description

[0001] KIMCH PILL AND MANUFACTURING METHOD THEREOF [0002]

The present invention relates to a kimchi and a method for producing the same, and more particularly, to a kimchi using a mixed powder of kimchi, dandelion, kelp, sea horse, and dermis, and a method for producing the same.

Kimchi is one of Korea's representative traditional fermented foods, and it is one of the most important corrosion that is indispensable to the diet of Koreans. There are various kinds of kimchi according to each region or each family. Kimchi is a salted fermented food with various kinds of spices such as red pepper, garlic, ginger, etc. based on vegetables such as Chinese cabbage and radish, and directly or indirectly activates various immune functions which are insufficient in diet for meat and grains It is known that lactic acid fermented vegetable has preventive function of adult diseases such as promoting digestion, prevention of colon cancer, arteriosclerosis and anemia.

Recently, a variety of processed foods utilizing or applying kimchi have been developed, not simply producing and selling kimchi, in addition to various studies on such kimchi. Korean Patent Laid-Open Publication No. 2007-0002106 discloses a process for preparing Kimchi which comprises adding cyclodextrin to a cut kimchi, drying and pulverizing the mixture, and then mixing the resulting mixture with wheat flour to form a ring. Korean Patent Laid-Open No. 2009-0108804 discloses a method for producing a rice cake or a rice cake using a dough prepared by using a mixed powder of a mixture of cereal flour such as wheat flour, rice flour and buckwheat flour, .

However, the disclosed manufacturing method is merely a method in which a kimchi powder is mixed with a wheat flour paste to make kimchi wool, or a dough made of a mixture powder mixed with a kimchi powder mixture, It is still not enough to satisfy new demand for a functional product.

Therefore, it is required to create new demand by developing new processed food in accordance with the globalization of kimchi.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and an object of the present invention is to provide a method for producing Kimchi which contains active ingredients such as dandelion and sea tangle and minimizes the breakage of active ingredients of kimchi.

It is an object of the present invention to provide a Kimchi which contains an effective ingredient such as dandelion and sea tangle and is easy to ingest and improved in portability.

According to one aspect of the present invention, there is provided a method for producing a kimchi powder, which comprises mixing a kimchi powder, a dandelion powder, a kelp powder, a crustacean powder and a dermis powder, mixing the mixture obtained in the mixing step with honey, cornstarch and mixtures thereof A kneading step of kneading the kneaded product by adding one kneaded product, and a kneading step of kneading the kneaded product obtained in the kneading step.

In the mixing step, the resulting mixture is mixed with 25 to 35 parts by weight of dandelion powder, 25 to 35 parts by weight of kelp powder, 15 to 25 parts by weight of crumbly powder and 15 to 25 parts by weight of dandruff powder, based on 100 parts by weight of the kimchi powder ≪ / RTI >

The kimchi powder may be obtained by powdering kimchi which has been aged at 2 to 5 ° C for 5 to 12 months at a low temperature.

According to another aspect of the present invention, there is provided a kimchi powder comprising 25 to 35 parts by weight of a dandelion powder, 25 to 35 parts by weight of a kelp powder, 15 to 25 parts by weight of a crushed powder, and 15 to 25 parts by weight of a dandruff powder, .

The kimchi powder may be obtained by powdering kimchi which has been aged at 2 to 5 ° C for 5 to 12 months at a low temperature.

The Kimchi can further include any one selected from the group consisting of honey, cornstarch and mixtures thereof.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to obtain Kimchi which is excellent in nutrition and function, easy in ingestion and improved in portability.

FIG. 1 is a flowchart showing a method of manufacturing a Kimchi ring according to an embodiment of the present invention.

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

It should be noted that, in adding reference numerals to the constituent elements of the drawings, the same constituent elements are denoted by the same reference symbols as possible even if they are shown in different 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 rather unclear.

In describing the components of the present invention, the terms first, second, A, B, (a), (b), and the like can be used. These terms are intended to distinguish the constituent elements from other constituent elements, and the terms do not limit the nature, order or order of the constituent elements.

According to one embodiment of the present invention, Kim Chihwan includes 25 to 35 parts by weight of dandelion powder, 25 to 35 parts by weight of kelp powder, 15 to 25 parts by weight of crushed powder, and 15 to 25 parts by weight of dandruff powder, relative to 100 parts by weight of kimchi powder do. The kimchi powder may be obtained by powdering kimchi which has been aged at 2 to 5 ° C for 5 to 12 months at a low temperature. In addition, the Kimchi can further include any one selected from the group consisting of honey, cornstarch and mixtures thereof.

1 is a view showing a manufacturing method of a Kimchi ring according to another embodiment of the present invention.

As shown in FIG. 1, a method of manufacturing a kimchi according to another embodiment of the present invention includes a mixing step (S110), a kneading step (S120), and a flushing step (S130).

In the mixing step (S110), kimchi powder, dandelion powder, kelp powder, crumbly powder and dermis powder are mixed. In the mixing step (S110), 25 to 35 parts by weight of dandelion powder, 25 to 35 parts by weight of kelp powder, 15 to 25 parts by weight of crumbly powder and 15 to 25 parts by weight of dandruff powder are mixed with 100 parts by weight of kimchi powder Lt; / RTI >

The above-mentioned kimchi can be classified into various kinds such as cabbage kimchi, non-kimchi, herb kimchi, and water kimchi according to the main ingredients after they are left or fermented by pickling and seasoning with the main ingredient of cabbage and the like. The kimchi used in the present invention may be a cabbage kimchi mainly comprising Chinese cabbage. The cabbage kimchi may be cabbage kimchi which has been aged at low temperature for 5 to 12 months, and preferably may be cabbage kimchi which has been aged at low temperature for 5 to 7 months. The low-temperature-aged cabbage kimchi can be aged at a low temperature of 2 to 5 ° C and can have an acidity of 0.3 to 0.8% and a pH of 4.2 to 4.8.

When the fermentation period of kimchi is prolonged, the kimchi is withdrawn and the sour taste is too strong and the taste is deteriorated. Therefore, it is preferable to use the fermented kimchi under the above conditions.

Dietary fiber from organic acids, lactic acid bacteria, and kimchi materials produced during the fermentation process of Kimchi plays an important role in colon health. The intake of kimchi lowers the pH of the colon to promote the growth of beneficial microorganisms in the intestines, while inhibiting the growth of harmful bacteria (toxic substance-producing bacteria), thereby reducing the incidence of colorectal cancer by preventing the conversion of enteric cancer precursors into carcinogens. In addition, the lactic acid bacteria generated during the fermentation process not only adds a sour taste, but also inhibits the action of other harmful bacteria at the end of the fermentation to prevent abnormal fermentation and has an antibacterial action to inhibit pathogenic bacteria.

The lactic acid bacteria generated in the fermentation process of kimchi inhibits the growth of harmful bacteria in the intestines, promotes the secretion of pepsin, which is a protease in the stomach, normalizes the distribution of intestinal microorganisms, and lowers acidity of the intestines to suppress the growth of harmful bacteria . Various kinds of lactic acid bacteria which are increased by the fermentation of dietary fiber of various vegetables in kimchi have the effect of preventing the arteriosclerosis by decreasing the amount of serum cholesterol and decomposing fibrin which makes thrombus.

Kimchi contains antioxidant components such as vitamin C, polyphenol compounds and chlorophyll to inhibit the generation of active oxygen generated in the body, thereby inhibiting aging. In particular, it inhibits skin cell damage and protects skin from ultraviolet rays It is effective.

Red pepper powder, which is a part of kimchi, contains a component called 켑 Saisin, which promotes the secretion of gastric juice and helps digestion. It also has antioxidant activity due to its high content of vitamin A and C. In addition, scorchinin, which is contained in garlic, has the effect of enhancing stamina, and the aricin component has the effect of stimulating the absorption of vitamin B 1 and activating the physiological growth. Also, the gingerol contained in ginger has good effect on the promotion of edible and blood circulation.

Kimchi has lower calories than other foods and contains a lot of dietary fiber to make it feel full. It helps the body weight control by excreting the waste products in the cabin. Capsaicin in red pepper powder promotes fat decomposition, To increase the energy consumption, so there is also a diet effect. On the other hand, when Kimchi is cooked moderately, the diet effect becomes bigger.

The kimchi powder is prepared by frying the aged cabbage kimchi, drying the moisture at a temperature of 20 to 30 DEG C, drying it at a temperature of 40 to 60 DEG C for 7 to 9 hours to obtain a kimchi powder having a moisture content of 5 wt% % ≪ / RTI > Thereafter, the dried Chinese cabbage kimchi is pulverized by a pulverizer to prepare a kimchi powder.

The dandelion (Taraxacum platycarpum H. DAHLST) is a perennial herbaceous plant belonging to the Asteraceae family. The flower is yellowish in color, and is mainly yellow in color. There are white hairs at the time of flowering, but almost disappear later and only white hairs remain under the head of the head. The fruit also has white hairs that carry fruit away. Dandelion is generally known as domestic dandelion, white dandelion and exotic yellow dandelion. In the present invention, both white dandelion and yellow dandelion can be used, and flowers, stems and roots of dandelion can be used.

Because dandelion has a tonic effect, it is also used to improve symptoms such as weakness or body weakness and odor in the mouth. Cholines in the root are known as liver nutrients and are recommended for those suffering from hepatitis, cirrhosis of the gallbladder, or those with jaundice. Roots are also useful for the treatment of diabetes. Animal studies have shown that inulin in dandelion helps control blood sugar. In Europe, roots have long been used to treat hypertension. Here, the blood pressure lowering component is mannitol. Dandelion tea and juice are known to be effective in the treatment of mastitis and various boils in pregnant women and it is still safe for anyone regardless of sex, regardless of sex, so that no side effects have been reported to academics yet. Dandelion improves the flow of blood, strengthens bones and teeth, strengthens the function of the nourishment, and is rich in vitamins and minerals. Particularly, when the aged kimchi and dandelion are ingested together, it helps the toxin releasing action in the human body and can help the anti-cancer efficacy, prevention of adult diseases, promotion of digestion and improvement of immune function.

The dandelion powder preferably contains 25 to 35 parts by weight of the dandelion powder per 100 parts by weight of the kimchi powder. When the dandelion powder is contained in an amount of less than 25 parts by weight, the effect of improving the dandelion effect may be reduced. If it is contained in an amount exceeding 35 parts by weight, the effect of other ingredients including kimchi may be reduced.

The dandelion powder is prepared by washing the dandelion with water, drying the moisture first at a temperature of 20 to 30 ° C, and then drying it at a temperature of 40 to 60 ° C for 7 to 9 hours so that the moisture content is within 5 wt% To dry. Thereafter, the dried dandelion is crushed by a crusher to produce a dandelion powder.

The sea tangle (Laminaria) is a brachytherapy plant belonging to the genus Sasa. It has a broad band shape, a thick base, a slippery surface, a wavy pattern at its edge, a short stem at the bottom, .

Kelp is rich in various vitamins and minerals. Because it contains dietary fiber, calcium, iodine, and celenium, it prevents various adult diseases and colon cancer, and also has anti-aging effect. Alginic acid It is good for constipation because it promotes movement of intestines. In addition, kelp is a very low calorie diet, and is very helpful for the diet, and the lanolin contained in the kelp lowers blood pressure and iodine is good for fatigue recovery. It also stimulates the production of thyroid hormones, stimulates metabolism, improves blood flow, and increases the amount of calcium in the bone marrow, which is good for bone growth and development. Particularly, when the aged kimchi and kelp are consumed together, it can help dieting, defecation, hypertension and arteriosclerosis due to fat removal.

Preferably, the tangle powder contains 25 to 35 parts by weight of the tincture powder per 100 parts by weight of the kimchi powder. If the tincture powder contains less than 25 parts by weight of the tincture powder, the effect of improving the tincture may be reduced. If it is contained in an amount exceeding 35 parts by weight, the effect of other ingredients including kimchi may be reduced.

The kelp powder is dipped in water for one day, washed, and then slightly dried in boiling water. After drying the moisture at a temperature of 20 to 30 ° C., it is dried at a temperature of 40 to 60 ° C. for 7 to 9 hours, Drying is performed so that the moisture content is within 5 wt% with respect to the weight. Thereafter, the dried kelp is crushed by a crusher to prepare a kelp powder.

The Crataegus pinnatifida Bunge var. Typica Schneider is a medicinal plant in which the ripe berries of hornbills and rhubarb are dried.

Sansa promotes digestion by warming the noodles, and is effective when it eats meat. It can be applied to abdominal pain, vomiting, diarrhea, gastric hyperplasia, and chronic enteritis. Sansa cleans blood and reduces cholesterol, so it has the effect of preventing hyperlipemia and coronary atherosclerosis. It also has the effect of expanding blood vessels, increasing arterial blood flow and lowering blood pressure. In addition, it is effective against various kinds of fungus and Pseudomonas aeruginosa, and also effective against back pain caused by menstrual cramps and gynecological diseases, and postpartum lower back pain. Especially, it helps to prevent hyperlipemia, hypertension and arteriosclerosis which are ingested together with aged kimchi and horse shrimp, and it can improve digestion promotion, dryness function, antibacterial function, detoxification function and fat removal function.

The crushed powder preferably contains 15 to 25 parts by weight based on 100 parts by weight of the kimchi powder. When the crushed powder is contained in an amount of less than 15 parts by weight, there is a possibility that the effect of improving crushing may be reduced. If it is contained in an amount exceeding 25 parts by weight, there is a possibility that the effect of other components including kimchi is reduced.

The crumbly powder is washed with water, dried at a temperature of 20 to 30 ° C., dried at a temperature of 40 to 60 ° C. for 7 to 9 hours to have a water content of 5 wt% And dried. Thereafter, the dried hull shavings are crushed by a crusher to produce an acid hull powder.

The dermis (Citrus unshiu peel) is a medicinal plant which dried the ripe fruit skin of a citrus tree.

The dermis enhances the function of the spleen, which has the effect of stopping the hiccups, only the abdominal cavity, trimming, vomiting, nausea, indigestion, sluggishness, lingering symptoms, In addition, it is effective when it is sticky, has a lot of white sputum, it is difficult to breathe in the chest and top, or when it is difficult to spit the sticky sputum, and cough is severe and accompanies dyspnea and chest pain. Especially, when the aged Kimchi and the dermis are taken together, the operation of the 脾 养 养 serving increases, and it can help digestion, constipation, and prevention of adult diseases.

Preferably, the dermis powder contains 15 to 25 parts by weight of the dumpling powder per 100 parts by weight of the kimchi powder. If the dumpling powder contains less than 15 parts by weight of the dermis powder, the effect to improve the dermis may be reduced. If it is contained in an amount exceeding 25 parts by weight, there is a possibility that the effect of other components including kimchi is reduced.

The dermis powder is prepared by washing the dermis with water, drying the moisture at a temperature of 20 to 30 ° C., and then drying it at a temperature of 40 to 60 ° C. for 7 to 9 hours so that the moisture content is within 5 wt% And dried. Thereafter, the dried dermis is pulverized by a pulverizer to produce a dermis powder.

In the kneading step (S120), any one selected from the group consisting of honey, cornstarch and mixtures thereof is added to the mixture obtained in the mixing step, followed by kneading. If the amount of added honey or cornstarch is too much, the dough may become too sticky, making it difficult to produce a ring.

At this time, in the case of the cornstarch, the high temperature is directly added to the mixed material, most preferably, the cornstarch is heated, then the mixed materials are mixed with the cornstarch in a boiling state to form a ring, And the dough is further blended to improve moldability. In the case of honey, it is preferable to use one at room temperature because it does not destroy the nutrients of honey. Honey and corn are rich in sugar and low in calories, so they are effective in dieting. Especially when ingested with aged kimchi, the texture can be improved and the kimchi can be caught.

In the pumping step (S130), the kneaded product obtained in the kneading step (S120) is made into a ring-shaped Kimchi ring.

Hereinafter, the present invention will be described in more detail by way of examples, but the scope of the present invention is not limited by the examples.

[Example 1]

10 kg of kimchi powder, 3 kg of dandelion powder, 3 kg of kelp powder, 2 kg of crumbs powder and 2 kg of dandruff powder were uniformly mixed and then honey was added to prepare a batter. At this time, the kimchi powder was matured for 6 months at a low temperature of 5 ° C by adding a moon figure using seaweed, shrimp, sun dried salt, ginger, garlic, red pepper powder, kelp, shiitake mushroom, Dried at a temperature of 50 DEG C for 8 hours, and pulverized into a pulverizer. The dandelion powder, the crushed gypsum powder and the dandruff powder were respectively washed, dried at a temperature of 25 ° C, dried at a temperature of 50 ° C for 8 hours, and pulverized in a pulverizer. Washed with boiling water, dried at a temperature of 25 ° C, dried at a temperature of 50 ° C for 8 hours, and pulverized in a pulverizer. The kneaded product was put into a ventilator to produce Kimchi.

[Example 2]

Kimchi wool was prepared in the same manner as in Example 1, except that cabbage kimchi which had been aged for 10 months at a temperature of 5 캜 was used and cornstarch was added during the preparation of the kneaded product.

[Comparative Example 1]

Kimchi wool was prepared in the same manner as in Example 1 except that only the kimchi powder was used.

[Comparative Example 2]

Kimchi wool was prepared in the same manner as in Example 1 except that the kimchi powder prepared by using the Chinese cabbage kimchi aged at a temperature of 10 캜 for about 2 weeks was used.

[Comparative Example 3]

A kimchi ring was prepared in the same manner as in Example 1, except that wheat flour was used instead of honey.

<Sensory Evaluation>

In order to evaluate the superiority of Kimchi according to the present invention, the sensory evaluation was performed on the Kimchi wool of the present invention prepared in Example 1 and the Kimchi wool prepared in Comparative Examples 1 to 3. Sensory evaluation was carried out on 20 sensory test agents (10 male and 10 female) by the 5 point scale method (1 point: very poor, 5 points: very good) according to the sensation of texture, color and kimchi, As well.

Evaluation items Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Texture 4.5 4.6 3.1 3.2 2.2 Color 4.8 4.7 2.3 4.5 3.4 Inside of kimchi 4.5 4.7 2.2 3.1 2.6 Purchase physician 4.6 4.6 2.8 3.3 2.6

As can be seen from the above Table 1, the kimchi according to the present invention is excellent in texture and color, and in particular, there is almost no room for kimchi.

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. Accordingly, the embodiments disclosed herein are intended to be illustrative rather than limiting, and the spirit and scope of the present invention are not limited by these embodiments. The scope of protection of the present invention should be construed according to the following claims, and all the techniques within the scope of equivalents should be construed as falling within the scope of the present invention.

Claims (5)

Mixing 25 to 35 parts by weight of the dandelion powder, 25 to 35 parts by weight of the kelp powder, 15 to 25 parts by weight of the crushed gypsum powder and 15 to 25 parts by weight of the dandruff powder with respect to 100 parts by weight of the kimchi powder;
A kneading step in which any one selected from the group consisting of honey, cornstarch and mixtures thereof is added to the mixture obtained in the mixing step and kneaded; And
And a replenishing step of replenishing the kneaded product obtained in the kneading step,
Wherein the kimchi powder is powdered at a low temperature for 5 to 12 months at 2 to 5 占 폚. delete delete A kimchi prepared according to the manufacturing method of claim 1, including dandelion and kelp. delete

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