KR101906304B1 - 기능성 김치 및 이의 제조방법 - Google Patents
기능성 김치 및 이의 제조방법 Download PDFInfo
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- KR101906304B1 KR101906304B1 KR1020120071937A KR20120071937A KR101906304B1 KR 101906304 B1 KR101906304 B1 KR 101906304B1 KR 1020120071937 A KR1020120071937 A KR 1020120071937A KR 20120071937 A KR20120071937 A KR 20120071937A KR 101906304 B1 KR101906304 B1 KR 101906304B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
성분(중량%) | 실시예1 | 비교예1 | 비교예 2 | 비교예 3 | 비교예 4 |
절임배추 | 70.6 | 71.1 | 70.7 | 70.6 | 70.6 |
무 | 11.5 | 11.5 | 11.5 | 11.5 | 11.5 |
찹쌀풀 | 2 | 2 | 2 | 2 | 2 |
설탕 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
다진마늘 | 2 | 2 | 2 | 2 | 2 |
다닌생강 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
배채 | 2 | 2 | 2 | 2 | 2 |
대파 | 1 | 1 | 1 | 1 | 1 |
고춧가루 | 3 | 3 | 3 | 3 | 3 |
새우젓 | 1 | 1 | 1 | 1 | 1 |
멸치액젓 | 2 | 2 | 2 | 2 | 2 |
다시마 국물 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
부추 | 1 | 1 | 1 | 1 | 1 |
쪽파 | 1 | 1 | 1 | 1 | 1 |
사과농축액 | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 |
양지육수 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
유산균발효액 | 0.1 | 0.1 | - | 0.1 | 0.1 |
감잎분말 | 0.5 | - | 0.5 | - | - |
감잎추출물 | - | - | - | 0.5 | - |
감잎세절물 | - | - | - | - | 0.5 |
계 | 100 | 100 | 100 | 100 | 100 |
보관일수 | 0 | 15 | 30 | 60 | 90 | 120 |
실시예 1 | 5.80 | 5.70 | 5.20 | 4.65 | 4.35 | 4.25 |
비교예 1 | 5.80 | 5.56 | 4.97 | 4.31 | 4.02 | 3.89 |
비교예 2 | 5.80 | 5.63 | 5.12 | 4.50 | 4.23 | 4.10 |
비교예 3 | 5.80 | 5.65 | 5.16 | 4.53 | 4.26 | 4.12 |
비교예 4 | 5.80 | 5.63 | 5.12 | 4.50 | 4.22 | 4.08 |
항목 | 실시예 1 | 비교예 1 | 비교예 2 | 비교예 3 | 비교예 4 |
색 | 7.6 | 7.4 | 7.1 | 7.4 | 7.2 |
향 | 7.5 | 7.3 | 6.6 | 7.5 | 7.4 |
맛 | 7.3 | 7.2 | 6.5 | 7.2 | 7.1 |
조직감 | 8.1 | 7.3 | 6.9 | 7.9 | 7.7 |
전체적인 기호도 | 8.1 | 7.6 | 7.0 | 7.7 | 7.6 |
Claims (4)
- 기능성 김치 전체중량에 대하여 절임배추 65~75 중량%, 무 8~14 중량%, 찹쌀풀 1~4 중량%, 설탕 0.3~1.5 중량%, 다진마늘 1~4 중량%, 다진생강 0.3~1.5 중량%, 배채 1~4 중량%, 대파 0.5~1.5 중량%, 고춧가루 1~5 중량%, 새우젓 0.5~1.5 중량%, 멸치액젓 1~4 중량%, 다시마국물 0.1~1.5 중량%, 부추 0.1~2 중량%, 쪽파 0.5~2 중량%, 사과농축액 0.1~1중량%, 양지육수 0.1~1.5 중량%, 유산균 발효액 0.01~0.3 중량% 및 감잎분말 0.2~0.5 중량%를 포함하는 것을 특징으로 하는 기능성 김치.
- 제1항에 있어서,
상기 유산균 발효액은 큐코노오스톡 시트리움(Leuconostoc citrium), 류코노오스톡 멘센테로이데스(Leuconostoc mensenteroides), 락토바실러스 플란타룸(Lactobacillus plantarum) 및 락토바실러스 사케아이(Lactobacillus sakei)로 이루어진 군으로부터 선택된 어느 하나 이상인 것을 특징으로 하는 기능성 김치.
- 제1항에 있어서,
상기 감잎분말의 평균직경은 0.01~2.5mm인 것을 특징으로 하는 기능성 김치.
- (a) 기능성 김치 전체중량에 대하여 절임배추 65~75 중량%, 무 8~14 중량%, 찹쌀풀 1~4 중량%, 설탕 0.3~1.5 중량%, 다진마늘 1~4 중량%, 다진생강 0.3~1.5 중량%, 배채 1~4 중량%, 대파 0.5~1.5 중량%, 고춧가루 1~5 중량%, 새우젓 0.5~1.5 중량%, 멸치액젓 1~4 중량%, 다시마국물 0.1~1.5 중량%, 부추 0.1~2 중량%, 쪽파 0.5~2 중량%, 사과농축액 0.1~1중량%, 양지육수 0.1~1.5 중량%, 유산균 발효액 0.01~0.3 중량% 및 감잎분말 0.2~0.5 중량%를 혼합하는 단계; 및
(b) 상기 (a) 단계의 혼합물을 숙성하는 단계;를 포함하는 것을 특징으로 하는 기능성 김치의 제조방법.
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KR102630637B1 (ko) * | 2021-05-17 | 2024-01-29 | 곽현정 | 짜먹는 김치 제조방법 및 이에 의해 제조된 짜먹는 김치 |
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