KR101904801B1 - Manufacturing method of Kimchi containing sanyang wild genseng and hizikiafasiforme - Google Patents

Abstract

The present invention relates to a method for preparing cabbage kimchi by using Panax ginseng and Sargassum fusiforme. According to an embodiment of the present invention, the method for preparing cabbage kimchi by using Panax ginseng and Sargassum fusiforme includes: a preprocessing step; a pickling water preparing step; a pickling step; a dewatering step; a seasoning ingredient preparing step; a seasoning base preparing step; a first mixture step; a seasoning preparing step; an aging step; a seasoning addition step; and a fermentation step.

Description

{Manufacturing method of Kimchi containing wild ginseng and hizikia fasiforme}

The present invention relates to a method for producing a Chinese cabbage kimchi, and more particularly, to a method for manufacturing a cabbage kimchi, which is characterized by minimizing the flavor and aroma of the functional ingredient during prolonged fermentation despite the addition of the functional ingredients, The present invention relates to a kimchi preparation method.

Kimchi is a typical Korean vegetable fermented food. It is a food made by mixing fermented salted vegetable with fermented seafood and fermented at low temperature.

In other words, kimchi is a food that is fermented at low temperature by mixing vegetables such as radish, Chinese cabbage, cucumber, and radish with salt of low concentration and mixing pepper, persimmon, garlic, ginger, Lt; / RTI >

Our ancestors have devised a number of methods as a means of long-term storage of juicy vegetables.

Here, a method of eating vegetables with salt and mixing them with various sauces was developed, which became today's Kimchi.

Kimchi is a fermented food made from various kinds of food materials. It is rich in various minerals and vitamins and nutritionally excellent.

Lactic acid bacteria by the action to help the digestion, and improve appetite role.

In particular, kimchi Kimchi became a source of vitamins in the winter when vegetables were scarce.

There are various ways to soak kimchi according to region, season, and main ingredients.

Recently, various methods for improving the functionality and preference of such kimchi have been attempted.

Among them, many of the technologies that make use of ginseng (ginseng, ginseng, goat ginseng, red ginseng, black ginseng, etc.), which are representative functional food ingredients of Korea, as raw materials for kimchi are disclosed.

For example, Korean Patent Registration No. 10-0496618 (Korean Patent No. 10-0496618) discloses a process for preparing ginseng liquid to prepare ginseng liquid by boiling ginseng, preparing a pickled cabbage to desalinate and salvage the cabbage, , Sauteed cabbage, red pepper powder, radish, and salted seafood except for the preparation of seasoning to put the sauce, sauce prepared in the cabbage to put in the process of inward process, and the inside of the pickled cabbage into the storage container filled with pickles cabbage lock A ginseng liquid filling process for filling the ginseng liquid and a fermentation process for aging the ginseng for 5 to 7 days in a state of being immersed in the ginseng liquid.

However, since the specific flavor of ginseng is strong, there is a problem that a person who has a low preference for ginseng in the case of kimchi added with ginseng causes a feeling of refusal to eat it.

In addition, since ginseng has a function of raising the heat of the body, there is a problem that if a person with a high heat buildup is present, it may adversely affect the body.

In addition, since the process of processing ginseng is required in order to prepare ginseng liquid by boiling ginseng in the manufacturing process, the entire manufacturing process of the kimchi is complicated.

As a technique for solving such a problem, Korean Patent Registration No. 10-1067890 (Patent Document 2) discloses a method for producing a ginseng block added with ginseng block, which comprises adding a ginseng block to a kimchi sauce, Ginseng ingredients have been included in kimchi.

Patent Document 2 has an advantage in that it is simpler in terms of the manufacturing process than Patent Document 1, and it is judged that bitter taste of ginseng is less, thereby solving the problem of lowering the preference for eating presented in Patent Document 1 to some extent.

However, in the case of Patent Document 2, there is also a problem that it is not suitable for a person with a lot of heat to bury because the strong characteristic of ginseng-specific heat is strong.

On the other hand, in the " goat ginseng kimchi and its production method "(Korean Patent Registration No. 10-1544568, Patent Document 3), ginseng and medicinal herb were added to harmonize with the original taste of kimchi to improve the preference degree.

However, when kimchi was prepared by the method disclosed in Patent Document 3, the degree of preference after 2 to 4 days at room temperature was high, but it was confirmed that the degree of preference in taste and aroma was decreased as a result of aging for 10 days or more.

This is because the taste and flavor of the added various kinds of goat, gugija, and seaweed are deteriorated in the preference of fermentation process.

On the other hand, in the case of " Kimchi added with Topogaru and its preparation method "(Korean Patent Laid-Open Publication No. 10-2012-0108478, Patent Document 4), the amount of polyphenol Thereby enhancing the antioxidant effect.

In Patent Document 4, preference data on the fermentation of kimchi using top-powder is provided, and it is shown that the degree of preference for the smell decreases as the fermentation progresses.

Thus, it can be seen that when a functional ingredient is added in the production of kimchi, it is difficult to satisfy the taste, aroma, and preference even in the case of sufficient fermentation as well as after the preparation.

In particular, when the ginseng type is used as a functional ingredient, strong smell unique to ginseng is retained even after the fermentation of the kimchi, so that it is preferable from the viewpoint of preference, but this method is not easy.

KR 10-0496618 (Jun. 13, 2005) KR 10-1067890 (September 20, 2011) KR 10-1544568 (2015.08.07) KR 10-2012-0108478 (October 10, 2012)

The method for manufacturing the Chinese cabbage kimchi using the goat ginseng and tofu of the present invention is to solve the problems caused by the conventional techniques as described above, and is produced by adding the powder (powder) of the goat ginseng as the functional raw material of cabbage kimchi, The present invention also provides a method for manufacturing a cabbage kimchi which is capable of minimizing the taste and flavor of a typical Chinese cabbage kimchi by minimizing the unique taste and aroma of the Chinese cabbage when aged for 10 days or more by adding the powder (powder) .

Also, it is intended to provide a method of manufacturing a cabbage kimchi having a high degree of preference while reducing the use of salt and sugar, compared with the preparation of conventional cabbage kimchi, using topgard and licorice.

In addition, it is intended to provide a method of producing cabbage kimchi which is much better in taste than the conventional common Chinese cabbage kimchi, or the one in which any one of goat ginseng and tofu is added, for 10 days or more aging.

Also, it is intended to provide a method of manufacturing a kimchi having high popular taste by using lyophilized powder as raw ginseng powder and minimizing the smell of salted fish by using shade powder.

Especially, after the first fermentation in the container storing the dried apiose bean, the apiose bean is removed and the second fermentation is performed so that the cooker can not feel the addition of the safflower and the goat ginseng to the incense.

In order to solve the above-mentioned technical problem, the present invention provides a method for preparing a Chinese cabbage kimchi, comprising the steps of: preparing 100 weight parts of Chinese cabbage, washing and cutting the cabbage; Preparing a water of 57.1-57.2 parts by weight based on 100 parts by weight of the Chinese cabbage and adding 7.1 to 7.2 parts by weight of salt to the prepared water to prepare pickled water and storing it in a container; The preprocessed Chinese cabbage was put into a vessel storing the pickled water, and then 2.85 to 2.86 parts by weight of salt was prepared from 100 parts by weight of the cabbage. The salt was sprayed between the cabbage leaves and then subjected to a first section for 5 hours. A pickle step inverted inverted and then secondly harvested for 5 hours; A washing and dehydrating step of washing the Chinese cabbage having undergone the pickling step with cold water and then removing water from the cabbage over a period of one hour; 1.42 to 1.43 parts by weight of garlic, 1.42 to 1.43 parts by weight of garlic, 3.57 to 3.58 parts by weight of mustard, 2.14 to 2.15 parts by weight of parsley, 1.42 to 1.43 parts by weight of garlic , 0.35 to 0.36 parts by weight of ginger, 2.85 to 2.86 parts by weight of red pepper powder, 0.85 to 0.86 parts by weight of shrimp paste, and 0.71 to 0.72 parts by weight of anchovy sauce, 1.57 to 1.58 parts by weight of licorice; Preparing a seasoning base by adding the red pepper powder, shrimp paste, and anchovy sauce to the licorice; A first mixing step of adding radish, side wave, green onion, mustard, parsley, garlic, and ginger prepared in the seasoning base and mixing them; 0.14 to 0.15 parts by weight of ground starch and 0.14 to 0.15 part by weight of raw fish ginseng powder are prepared and added to the primary mixture and stirred to prepare a sauce; Aging in which the sauce is aged at a temperature of 3 to 7 占 폚 for 24 hours; A seasoning adding step of rinsing the aged seasoning between the cabbage leaves that have undergone the washing and dehydrating step; And fermenting the cabbage to which the sauce is added to produce a cabbage kimchi.

In the above-mentioned constitution, the licorice water is prepared by mixing water and licorice to a weight ratio of 10: 1, heating to 100 ° C, and then removing licorice root.

The raw ginseng powder is prepared by lyophilizing goat's ginseng at a temperature of -35 to -45 ° C and then pulverizing the powder. The powder is prepared by shredding at room temperature and shredding.

In addition, the fermentation step is characterized in that the Chinese cabbage to which the seasoning is added through the seasoning addition step is fermented at a temperature of 5 to 10 ° C for 15 to 25 days.

Alternatively, the fermentation step may be performed by drying the apiose beans and then adding 4.5 to 5.0 parts by weight of dried apiose beans to 100 parts by weight of the cabbage into the container, adding the seasoned Chinese cabbage After the container was closed, the container was closed at 25 ~ 30 ° C for 1 day, and then the apiose beans were removed from the container. Then, Followed by secondary fermentation for 25 days to produce a cabbage kimchi.

According to the present invention, powder (powder) of goat's ginseng, which is a functional raw material, is added as a seasoning raw material of cabbage kimchi, and toppings (powder) are added together to minimize the taste and flavor of the goat's ginseng There is provided a method of manufacturing a cabbage kimchi which is able to minimize taste and flavor similar to that of a common Chinese cabbage kimchi, thereby minimizing unwanted eating resistance.

Also, a method of manufacturing a Chinese cabbage kimchi having a high degree of preference while using salt and sugar is provided compared to the production of conventional Chinese cabbage kimchi by using ground powder and licorice.

In addition, there is provided a method for producing a cabbage kimchi which is much better in taste than a conventional common Chinese cabbage kimchi, or a kimchi added with either a goat ginseng or a tortoise.

In addition, a freeze dried powder is used for the raw ginseng powder, and a shade powder is used for the gut powder to minimize the smell of salted fish, thereby providing a popular method of producing kimchi.

Especially, after the primary fermentation in the container storing the dried apiose bean, the apiose bean is removed and the second fermentation is performed, so that the cooker can not feel the addition of the safflower and the goat ginseng to the incense.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing the results of sensory evaluation (fermentation 20 days elapsed) of the flavors of Examples and Comparative Examples according to the present invention. FIG.
FIG. 2 is a graph showing sensory test results (20 days of fermentation) of flavors of Examples and Comparative Examples according to the present invention. FIG.

The goat's ginseng is grown in the wild by spraying the ginseng seed on the mountain. It is also called camphor, camphor ginseng, elder.

The name camphor is a name given because the brain part connecting the stem and the root is long, but it is difficult to distinguish the general person.

The seeds of ginseng scattered in the wild grow well in moist mountains under shady birch trees and lacquer trees in deep mountains, and are characterized by being shaded about half and growing only in remote areas.

Its appearance is very similar to that of natural wild ginseng. Its effect is similar to that of natural wild ginseng, but its price is only 1/5 ~ 1/10 of wild ginseng.

For the goat's ginseng, supplement and strengthen the weak body of the living body to improve fatigue, resistance to bacteria and immune function, improve the fragile constitution, cold person warms the body, various adult diseases (diabetes, cancer, Blood pressure, hepatitis, and heart disease).

These ginsengs are much stronger in flavor and taste than ginseng, which makes them uncomfortable for men, women, grandchildren, and cows.

In addition, there has been a case in which kimchi has been used as a raw material in the past, in which case the taste and aroma of the goat's ginseng become rather strong and the popularity of the kimchi is greatly reduced.

It is known to be good for people who are obese because it contains abundant inorganic salts such as calcium, iodine and iron, and is rich in dietary fiber and low in calories.

It is known that it is possible to increase the freshness of kimchi by looking at the case of using as a raw material of kimchi. However, when it is used alone, the degree of preference for the smell is not bad when the kimchi is less aged after the manufacture, There was a problem that the degree of preference decreased.

The applicant of the present invention is a researcher who is a culinary researcher living in Chuncheon, Gangwon-do. While researching various raw materials to utilize the characteristics of the region, when the raw ginseng powder and toppings are added as a raw material of cabbage kimchi, Can be overcome, and the process has been specifically studied, leading to the present invention.

To this end, the method for preparing a Chinese cabbage kimchi using a goat ginseng and a red pepper of the present invention comprises the steps of: preparing 100 weight parts of Chinese cabbage, washing and cutting it; Preparing a water of 57.1-57.2 parts by weight based on 100 parts by weight of the Chinese cabbage and adding 7.1 to 7.2 parts by weight of salt to the prepared water to prepare pickled water and storing it in a container; The preprocessed Chinese cabbage was put into a vessel storing the pickled water, and then 2.85 to 2.86 parts by weight of salt was prepared from 100 parts by weight of the cabbage. The salt was sprayed between the cabbage leaves and then subjected to a first section for 5 hours. A pickle step inverted inverted and then secondly harvested for 5 hours; A washing and dehydrating step of washing the Chinese cabbage having undergone the pickling step with cold water and then removing water from the cabbage over a period of one hour; 1.42 to 1.43 parts by weight of garlic, 1.42 to 1.43 parts by weight of garlic, 3.57 to 3.58 parts by weight of mustard, 2.14 to 2.15 parts by weight of parsley, 1.42 to 1.43 parts by weight of garlic , 0.35 to 0.36 parts by weight of ginger, 2.85 to 2.86 parts by weight of red pepper powder, 0.85 to 0.86 parts by weight of shrimp paste, and 0.71 to 0.72 parts by weight of anchovy sauce, 1.57 to 1.58 parts by weight of licorice; Preparing a seasoning base by adding the red pepper powder, shrimp paste, and anchovy sauce to the licorice; A first mixing step of adding radish, side wave, green onion, mustard, parsley, garlic, and ginger prepared in the seasoning base and mixing them; 0.14 to 0.15 parts by weight of ground starch and 0.14 to 0.15 part by weight of raw fish ginseng powder are prepared and added to the primary mixture and stirred to prepare a sauce; Aging in which the sauce is aged at a temperature of 3 to 7 占 폚 for 24 hours; A seasoning adding step of rinsing the aged seasoning between the cabbage leaves that have undergone the washing and dehydrating step; And fermenting the cabbage to which the sauce is added to produce a cabbage kimchi.

In the above-mentioned constitution, the licorice water is prepared by mixing water and licorice to a weight ratio of 10: 1, heating to 100 ° C, and then removing licorice root.

The raw ginseng powder is prepared by lyophilizing goat's ginseng at a temperature of -35 to -45 ° C and then pulverizing the powder. The powder is prepared by shredding at room temperature and shredding.

In addition, the fermentation step is characterized in that the Chinese cabbage to which the seasoning is added through the seasoning addition step is fermented at a temperature of 5 to 10 ° C for 15 to 25 days.

Alternatively, the fermentation step may be performed by drying the apiose beans and then adding 4.5 to 5.0 parts by weight of dried apiose beans to 100 parts by weight of the cabbage into the container, adding the seasoned Chinese cabbage After the container was closed, the container was closed at 25 ~ 30 ° C for 1 day, and then the apiose beans were removed from the container. Then, Followed by secondary fermentation for 25 days to produce a cabbage kimchi.

Apiose (indian potato) is a bean plant that is vine-like and forms root bacillus and tubers in the ground. It is native to temperate and subtropical regions of eastern North America, from southeastern Canada to Florida and Texas, It is said that it will be cultivated in Korea in the middle half.

It is known that tubers are mainly composed of starch and proteins, proteins are much higher than other crops, and recently, it is known that saponin is also contained, and it is known that tubers are used for edible purposes.

However, there is no known effect of apiose bean and only apiose bean is known to be edible in North America.

The applicant of the present invention has found that the use of apiose beans which are not used in Korea can be utilized as shown in Example 3 to further reduce the decaying odor generated in the fermentation process of kimchi.

Hereinafter, embodiments of the method for manufacturing a Chinese cabbage kimchi using the ginseng roots and roots of the present invention will be described in more detail.

1. Pre-processing step

The Chinese cabbage (7 kg) was purchased from the market, cut into 4 equal portions, and washed in clean water.

2. Pickled water preparation stage

Water was prepared, weighed 4 kg (about 4 liters), placed in a container, and 500 g of salt was added to the prepared water to dissolve to prepare pickled water.

3. Pickling stage

After the pre-treatment step, the cabbage was put into a container storing the pickled water, and then 200 g of salt was weighed and prepared. The cabbage was sprinkled between the cabbage leaves and then subjected to a first section for 5 hours. After the first pickling, the cabbage was turned upside down And pickled in the second time.

4. Washing water dehydration step

The pickled Chinese cabbage was washed with cold water, and the water was removed for one hour after it was placed on a scarf of a net.

5. Preparation of seasoning ingredients

100 grams of safflower, 100g of safflower, 250g of parsley, 150g of parsley, 100g of garlic, 25g of ginger, 200g of red pepper powder, 60g of shrimp sauce, 50g of anchovy sauce and 110g of licorice were weighed.

The raw materials of the prepared materials were removed and the ridges were cleaned. Then, the raw material was removed and the half was cut, and the half was finely sliced and prepared.

The side dishes, gut, and parsley were cooked and washed and sliced.

In addition, ginger and garlic were prepared by grinding, and shrimp shrimp were prepared by grinding.

The liquorice water was prepared by mixing water and licorice in a weight ratio of 10: 1, heating to 100 ° C and removing licorice.

6. Seasoning base preparation step

The prepared liquorice water was heated to 30 ~ 50 ℃, and prepared red pepper powder, shrimp paste and anchovy sauce were added and mixed to prepare a seasoning base.

7. Primary mixing step

Radish, side wave, green onion, mustard, parsley, garlic and ginger prepared in the seasoning base were added and mixed to prepare a first mixture.

8. Seasoning stage

10 g of each of starch powder and goat's raw powder was added to the above primary mixture, and the mixture was stirred evenly to prepare sauce.

Topgard and raw ginseng powder were purchased and used in the market.

9. Ripening stage

The temperature of the refrigerator was set at 4 DEG C, the sauce was put in a refrigerator, and the sauce was aged for 24 hours.

10. Season Add Step

The Chinese cabbage having been subjected to the washing and dehydration step was prepared and the aged sauce was prepared, and the aged sauce was buried between the cabbage leaves to prepare an unfermented kimchi.

11. Fermentation Stage

The fermented cabbage kimchi was prepared by fermenting the Chinese cabbage to which the seasoning was added through the seasoning addition step for 20 days in a crypt at a temperature of 5 ~ 10 ℃.

The fermented cabbage kimchi was prepared in the same manner as in Example 1 except that freeze-dried ginseng powder was purchased and used in the seasoning step.

Proceed in the same manner as in Example 2, but before proceeding with the fermentation step, apiose beans were purchased and dried, and 330 g of the beans were weighed and placed in an onion net.

After adding the sauce, the sauce was added to the fermentation vessel. The onion net containing the apiose beans was placed on top of the fermentation vessel, and the lid was closed. The lid was closed and the fermentation was performed for 1 day at a temperature of 27 ° C .

Then fermented cabbage kimchi was prepared by fermentation for 20 days in a crypt which kept the temperature of 5 ~ 10 ℃.

The fermented kimchi was prepared by fermenting in a crypt at a temperature of 5 to 10 ° C for 20 days without removing the onion nest containing the apiose beans in the same manner as in Example 3.

Hereinafter, comparative examples for comparison with the examples will be described.

≪ Comparative Example 1 &

Fermented cabbage kimchi was prepared by proceeding in the same manner as in Example 1 except that the raw ginseng powder was excluded.

≪ Comparative Example 2 &

The fermented cabbage kimchi was prepared by proceeding in the same manner as in Example 1 except that the ground flour was excluded.

≪ Comparative Example 3 &

The fermented cabbage kimchi was prepared by proceeding in the same manner as in Example 1 except that 12 g of each of the raw ginseng powder and the top powder was used.

≪ Comparative Example 4 &

Fermented cabbage kimchi was prepared by proceeding in the same manner as in Example 1 except that 8 g of each of goat yam powder and top powder was used.

≪ Comparative Example 5 &

The fermented cabbage kimchi was prepared in the same manner as in Example 1 except that no licorice was used.

≪ Comparative Example 6 >

The fermented cabbage kimchi was prepared in the same manner as in Example 1 except that 130 g of licorice water was used.

≪ Comparative Example 7 &

The fermented cabbage kimchi was prepared in the same manner as in Example 1 except that 90 g of licorice was used.

≪ Experimental Example 1 >

Examples and Comparative Examples were subjected to a sensory test for the odor of saliva immediately after the seasoning addition stage, that is, before fermentation.

The sensory evaluation was carried out using the 9 - point scale method, which consisted of 3 days before fermentation, 3 days after fermentation, 10 days after fermentation, 20 days after fermentation, and 30 days after fermentation. A total of 70 men and women in their 70s were selected for each age group.

Table 1 below shows the sensory test results.

Before fermentation Fermentation 3 days 10 days of fermentation 20 days of fermentation Fermentation 30 days Example 1 4.3 3.8 3.2 2.6 2.5 Example 2 4.1 3.6 3.1 2.5 2.4 Example 3 2.9 2.5 1.1 0.2 0.3 Example 4 2.9 2.5 2.5 1.2 1.3 Comparative Example 1 5.6 5.5 5.3 4.9 4.8 Comparative Example 2 6.7 6.5 6.2 5.9 5.9 Comparative Example 3 4.5 4.3 3.9 3.6 3.5 Comparative Example 4 4.2 4.1 4 3.5 3.4 Comparative Example 5 4.5 4.3 3.8 3.7 3.5 Comparative Example 6 4.1 4.2 3.9 3.9 3.9 Comparative Example 7 4.3 4.2 4.2 3.9 3.8

* Sensory test value (9: strong, 0: not salty)

As shown in Table 1 above, Comparative Examples 1 and 2 before fermentation and after the fermentation showed a strong smell of algae.

Compared with the examples, it can be seen that even if either one of the ginseng powder and the ground powder is lacking, the odor of the bad smell becomes worse and it is not suitable.

In the case of Comparative Examples 3 and 4, in comparison with Example 1, the amount of the goat ginseng and tofu was adjusted to be more than or less than the used amount.

This is also the case with Comparative Examples 5 to 7 in which the use of licorice water is excluded or excessive use and underestimation are used.

However, in the case of Comparative Examples 3 to 7, the reduction rate in the algae was smaller than that before fermentation at the time when the fermentation was over 20 days, whereas in the examples, the algae odor reduction rate was very high, .

That is, when the fermentation is performed on the 20th day, the smell of the kimchi of the present invention is remarkably reduced, and it can be understood that it can increase popular consumer preference.

<Experimental Example 2> Sensory evaluation on the smell of ginseng

The same procedure as in Experimental Example 1 was carried out except that the sensory evaluation was performed on the smell of ginseng.

Table 2 below shows the results of the sensory test.

Before fermentation Fermentation 3 days 10 days of fermentation 20 days of fermentation Fermentation 30 days Example 1 2.5 2.3 2.1 1.7 1.6 Example 2 2.1 2 1.8 1.3 1.2 Example 3 2.1 2.1 1.7 0.3 0.3 Example 4 2.1 2 1.8 0.4 0.4 Comparative Example 1 0 0 0 0 0 Comparative Example 2 2.5 2.3 2 1.8 1.8 Comparative Example 3 2.7 2.5 2.4 2 1.9 Comparative Example 4 2.3 2.2 2 1.8 1.7 Comparative Example 5 2.5 2.4 2.2 1.9 1.7 Comparative Example 6 2.5 2.3 2.2 1.8 1.8 Comparative Example 7 2.5 2.4 2.1 1.8 1.7

* Sensory test value (9: strong smell of ginseng, 0: no smell of ginseng)

As a result of the experiment shown in Table 2, it was found that the ginseng odor was not observed in Comparative Example 1 (except for using goat's ginseng), and in the other Examples and Comparative Examples, the ginseng smell was felt weakly before fermentation, And gradually decreased the smell of ginseng.

In the case of Examples 3 and 4, it was found that from the 20th day of fermentation, the smell of ginseng was almost not felt.

&Lt; Experimental Example 3 > Sensory evaluation on perishable odor

The same procedure as in Experimental Example 1 was carried out except that the sensory test was performed on the decayed (smelling) odor.

Table 3 below shows the results of the sensory test.

Before fermentation Fermentation 3 days 10 days of fermentation 20 days of fermentation Fermentation 30 days Example 1 0.5 0.5 One 1.3 1.5 Example 2 0.5 0.6 One 1.4 1.5 Example 3 0.4 0.5 0.9 0.8 One Example 4 0.5 0.5 0.7 1.7 2.5 Comparative Example 1 0.6 0.6 1.5 2.2 3 Comparative Example 2 0.5 0.5 1.1 1.7 2.9 Comparative Example 3 0.6 0.6 1.5 2.4 3.5 Comparative Example 4 0.7 0.8 2.1 2.9 3.7 Comparative Example 5 0.9 One 1.3 1.5 2.5 Comparative Example 6 0.7 2.1 2.3 3.5 4.2 Comparative Example 7 0.5 1.9 1.9 2.1 2.7

* Sensory test value (9: strong corrupt, 0: not corrupt)

Experimental Example 3 shows that before and after fermentation, both the examples and the comparative examples do not feel a corrupt smell, and the fermentation gradually progresses to corroded smell.

In the case of Comparative Examples 1 to 7, it can be seen that the increase is larger than that of Examples 1 to 3.

Among the examples, in the case of Example 3, the stale odor was the least on the 20th day of fermentation.

However, in the case of Example 4 in which apiose soybean was continuously contained, it was found that the user felt a relatively corrupt smell on the 30th day of fermentation.

<Experimental Example 4> Sensory test on taste (refreshing feeling)

Proceeding as in Experimental Example 1, the prepared kimchi was tasted by fermentation timing, and a sensory test was performed for a refreshing sensation (refreshing taste).

Table 4 below shows the results of the sensory test.

Before fermentation Fermentation 3 days 10 days of fermentation 20 days of fermentation Fermentation 30 days Example 1 3.3 3.6 4.3 6.5 6.7 Example 2 3.4 3.8 4.1 7.2 7.5 Example 3 3.5 3.6 5.7 8.2 7.9 Example 4 3.5 3.6 4.3 6.5 6.6 Comparative Example 1 2.9 3 3.7 4.5 4.8 Comparative Example 2 3.1 3.5 4.3 4.9 5 Comparative Example 3 3.3 3.7 4.2 5 5.3 Comparative Example 4 3.2 3.5 4.1 4.5 4.9 Comparative Example 5 3.3 3.3 3.9 4.5 4.6 Comparative Example 6 3.2 3.6 3.9 5.2 5.5 Comparative Example 7 2.9 3.2 4.1 4.5 5

* Sensory test value (9: High refreshing feeling (very refreshing), 0: No refreshing feeling)

As a result of the sensory test on the refreshing sensation (refreshing taste), the sensation of refreshing sensation increased as the fermentation progressed as a whole.

However, in the case of Comparative Examples 1 to 7, the rate of increase in the sensation of cooling sensation was lower as the fermentation progressed, whereas in Examples 1 to 4, the rate of increase in the sensation of sensation was higher as the fermentation progressed.

<Experimental Example 5> Sensory test on taste and aroma

The kimchi of the examples and comparative examples which had been fermented 20 days after the fermentation proceeded in the same manner as in Experimental Example 1 was subjected to a sensory test for taste and flavor.

Table 5 below shows the results of the sensory test.

flavor incense Average Example 1 6.7 7.1 6.9 Example 2 6.8 7.2 7 Example 3 7.8 8.7 8.25 Example 4 7.8 7.5 7.65 Comparative Example 1 4.5 3 3.75 Comparative Example 2 4.2 3.2 3.7 Comparative Example 3 3.8 3.3 3.55 Comparative Example 4 4.2 3.4 3.8 Comparative Example 5 2 3.5 2.75 Comparative Example 6 4.2 3.7 3.95 Comparative Example 7 4 3.8 3.9

* Sensory test value (9: taste, good flavor, 0: taste, poor flavor)

As described above, in Examples 1 to 4 of the present invention, as shown in Tables 1 to 5 and FIGS. 1 and 2 thereof, there was little odor and odor of ginseng was hardly felt, The odor of corruption according to the present invention is also felt to be less, and a refreshing taste with a refreshing feeling is provided, and the overall preference is higher than the comparative examples.

In addition, since the salt is used for cutting the Chinese cabbage, the sodium content is low, and the sugar-free kimchi can be provided without sugar.

In addition, it is possible to provide high-calcium kimchi by containing calcium-rich roots and goat's ginseng, and as the fermentation is continued, the smell and the smell are excellent.

Claims (5)

delete delete delete delete A method for manufacturing a Chinese cabbage kimchi,
A preprocessing step of preparing 100 parts by weight of Chinese cabbage, followed by washing and cutting;
Preparing a water of 57.1-57.2 parts by weight based on 100 parts by weight of the Chinese cabbage and adding 7.1 to 7.2 parts by weight of salt to the prepared water to prepare pickled water and storing it in a container;
The preprocessed Chinese cabbage was put into a vessel storing the pickled water, and then 2.85 to 2.86 parts by weight of salt was prepared from 100 parts by weight of the cabbage. The salt was sprayed between the cabbage leaves and then subjected to a first section for 5 hours. A pickle step inverted inverted and then secondly harvested for 5 hours;
A washing and dehydrating step of washing the Chinese cabbage having undergone the pickling step with cold water and then removing water from the cabbage over a period of one hour;
1.42 to 1.43 parts by weight of garlic, 1.42 to 1.43 parts by weight of garlic, 3.57 to 3.58 parts by weight of mustard, 2.14 to 2.15 parts by weight of parsley, 1.42 to 1.43 parts by weight of garlic , 0.35 to 0.36 parts by weight of ginger, 2.85 to 2.86 parts by weight of red pepper powder, 0.85 to 0.86 parts by weight of shrimp paste, and 0.71 to 0.72 parts by weight of anchovy sauce, 1.57 to 1.58 parts by weight of licorice;
Preparing a seasoning base by adding the red pepper powder, shrimp paste, and anchovy sauce to the licorice;
A first mixing step of adding radish, side wave, green onion, mustard, parsley, garlic, and ginger prepared in the seasoning base and mixing them;
0.14 to 0.15 parts by weight of ground starch and 0.14 to 0.15 part by weight of raw fish ginseng powder are prepared and added to the primary mixture and stirred to prepare a sauce;
Aging in which the sauce is aged at a temperature of 3 to 7 占 폚 for 24 hours;
A seasoning adding step of rinsing the aged seasoning between the cabbage leaves that have undergone the washing and dehydrating step;
And fermenting the Chinese cabbage to which the sauce is added to produce a Chinese cabbage kimchi,

The liquorice water was prepared by mixing water and licorice to a weight ratio of 10: 1, heating the mixture to 100 ° C and removing licorice,

The raw ginseng powder is prepared by lyophilizing goat's ginseng at a temperature of -35 to -45 ° C and then pulverizing the powder. The powder is prepared by shredding at room temperature,

Wherein the fermentation step comprises:
After the apiose beans were dried, 4.5 to 5.0 parts by weight of dried apiose beans were added into the container in an amount of 100 parts by weight of the cabbage,
After the seasoning addition step, the Chinese cabbage to which the seasoning was added was put into the container so as to be separated from the apiose beans, the container lid was closed,
Wherein the cabbage kimchi is firstly fermented at a temperature of 25 to 30 占 폚 for 1 day and then the apiose beans are removed from the container and then fermented at a temperature of 5 to 10 占 폚 for 15 to 25 days for secondary fermentation.
Preparation method of cabbage kimchi using.

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