KR101907615B1 - The preparing method of kimchi - Google Patents

The preparing method of kimchi Download PDF

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KR101907615B1
KR101907615B1 KR1020180077906A KR20180077906A KR101907615B1 KR 101907615 B1 KR101907615 B1 KR 101907615B1 KR 1020180077906 A KR1020180077906 A KR 1020180077906A KR 20180077906 A KR20180077906 A KR 20180077906A KR 101907615 B1 KR101907615 B1 KR 101907615B1
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kimchi
water
smoked
chinese cabbage
cabbage
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KR1020180077906A
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Korean (ko)
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김정수
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김정수
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/10Preserving with acids; Acid fermentation
    • A23B7/105Leaf vegetables, e.g. sauerkraut
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/04Freezing; Subsequent thawing; Cooling
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40Table salts; Dietetic salt substitutes
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The present invention relates to a method for producing kimchi. More specifically, the present invention relates to a method for producing kimchi, which comprises the following steps: smoking water via a cold smoking method; adding salt to the smoked water to produce salt water; smoking Chinese cabbage; immersing the smoked Chinese cabbage in salt water; taking out the immersed Chinese cabbage, and cleaning the same to prepare salted Chinese cabbage; and mixing the same with a seasoning containing red pepper, garlic, and salted seafood. The kimchi produced according to the present invention has a unique smell of smoke with no taste or smell of fish due to the salted seafood, and thus even children or foreigners can have the kimchi without unpleasant feelings.

Description

김치의 제조방법{THE PREPARING METHOD OF KIMCHI}{PREPARING METHOD OF KIMCHI}

본 발명은 김치의 제조 방법에 관한 것으로, 상세하게는 훈제 과정을 포함하여 훈제 향을 나타내고 외국인들도 부담없이 먹을 수 있는 김치의 제조 방법에 관한 것이다. The present invention relates to a method for producing kimchi, and more particularly, to a method for producing kimchi which includes a smoked process and which exhibits a smell and can be eaten freely by foreigners.

김치는 배추, 무 등의 야채 원료와 고춧가루, 생강, 마늘, 젓갈 등의 향신료를 첨가하여 제조되는 한국 고유의 야채류 발효식품이다. Kimchi is a Korean fermented vegetable produced by adding vegetables such as cabbage, radish, and spices such as red pepper powder, ginger, garlic, and salted fish.

종래에는 채소류의 섭취가 부족해지는 겨울철에 비타민, 무기질 및 섬유소의 중요한 공급원으로 김장의 형태로 제조되어 왔고, 냉장 기술이 발달하고 김치 냉장고가 보편화된 최근에는 사계절 가장 빈번하게 섭취하는 반찬이 되었다. In the past, in the winter when the consumption of vegetables was insufficient, it was manufactured as Kimjang as an important source of vitamins, minerals and fibrin. Recently, as the refrigeration technology developed and the kimchi refrigerator became popular, it became the most frequently consumed side dish in all seasons.

또한, 여성의 사회 참여 증가, 외식산업의 급속한 성장 및 단체 급식의 증가 등에 의하여 제품화된 김치를 구입하여 섭취하는 소비형태로 점차 바뀌어 가고 있다 이로 인해, 김치의 시장규모가 커지고 있으며, 항암 효과 등이 국제사회에 알려지면서 수출물량도 많아지고 있다. In addition, the consumption of kimchi, which is produced by increasing the social participation of women, the rapid growth of the food service industry, and the increase of the group meals, is gradually changing to consumption form. As a result, the market size of kimchi is increasing, As the international community is known, the volume of exports is increasing.

사용하는 재료와 제조 방법 및 지역에 따라 그 종류가 매우 다양하고, 지금까지 알려진 김치의 종류만 190여가지 이상이며, 김치를 이용한 요리 또한 매우 다양하다. Depending on the materials used, the method of manufacture, and the area, there are many kinds of kimchi, and more than 190 types of kimchi are known.

김치 내에 포함된 항산화 비타민 및 김치의 발효 과정에서 발생되는 다양한 유기산 또는 유산균에 의한 암 또는 성인병 예방 효과 연구가 많이 발표되면서, 우리나라뿐만 아니라 전 세계적으로 건강식품으로서 각광받고 있다.Antioxidant vitamins contained in kimchi and studies on the prevention of cancer or adult diseases caused by various organic acids or lactic acid bacteria generated during the fermentation process of kimchi have been widely announced, and they have been attracting attention as health foods not only in Korea but also in the world.

이러한 김치는 일반적으로, 배추나 무 등의 주재료에 고춧가루, 마늘, 생강, 양파, 파, 찹쌀풀, 및 각종 젓갈류 등을 포함하는 김치 양념을 버무린 후 일정시간 숙성시킴으로써 얻어지며, 여기에 기호에 따라 각종 조미 향신료 등을 더 포함하여 제조될 수도 있고, 굴, 오징어, 낙지, 문어, 생태, 갈치 등의 어패류를 추가하여 더 감칠맛을 낼 수도 있다. Generally, these kimchi are obtained by aging a kimchi sauce including chilli powder, garlic, ginger, onion, persimmon, glutinous rice paste, and various fermented seaweed to the main ingredients such as cabbage and radish for a certain period of time and then, It may be further manufactured to include various seasoning spices and the like, and it may be made more flavorful by adding fish and shellfish such as oysters, squid, octopus, octopus, ecology, and horses.

새우젓, 멸치젓 등의 각종 젓갈류는, 그 역시 발효 식품으로, 김치에 각종 풍미를 더해줄 수 있고, 어패류도 김치에 감칠 맛과 풍미를 더해주는 재료이다. 그러나, 이러한 각종 젓갈류나 어패류는 비릿한 맛을 낼 수 있고, 김치와 함께 장기간 숙성될 경우, 방향성 에스테르 성분을 생성하게 된다. 이러한 방향성 에스테르는 숙성 과정에서 특유의 냄새를 발생시키기 때문에, 어린이나 외국인들이 김치를 선호하지 않게 되는 주요인이 되며, 이에 따라 성장기 어린이의 김치 섭취 및 김치의 세계화에 큰 저해 요인이 되고 있다. A variety of fermented foods such as shrimp and anchovy are fermented foods, which can add various flavors to kimchi, and fish and shellfish are materials that add flavor and flavor to kimchi. However, such a variety of salted fish and shellfish can produce a salty taste, and when they are aged for a long time together with kimchi, they produce a directional ester component. These oriental esters cause a unique odor during the fermentation process, which is why children and foreigners are not preferred to kimchi, which is a major impediment to the ingestion of kimchi and the globalization of kimchi.

이에 따라, 각종 젓갈류 대신 사골 육수를 사용하는 김치 등에 대한 연구가 진행되고 있으나, 사골 육수를 사용하는 경우, 느끼한 맛이 강해지고, 김치 고유의 맛이 줄어드는 단점이 있으며, 특히, 사골 및 잡뼈 등은 외국에서 식용으로 사용하지 않아, 폐기하는 부위로, 선호되지 않는 문제점이 있다.Accordingly, studies have been made on kimchi using bone-marrow broth instead of various fermented fish. However, when bone-marrow broth is used, there is a disadvantage in that the taste is intensified and the inherent taste of kimchi is reduced. Is not used for food in a foreign country, and is a disposal site, which is not preferred.

한국 특허등록 10-1515528호에서는 젖갈류 대신 소 양지 육수를 사용하여 김치를 제조하는 것으로 이러한 문제를 해결하려고 시도하였다. Korean Patent Registration No. 10-1515528 attempts to solve this problem by manufacturing kimchi using soymilk in place of milk.

그러나 젖갈류를 사용하지 않는 경우 어떠한 육수를 사용하더라도 김치 고유의 맛을 내기가 어려운 단점은 여전히 존재하였다. However, there is still a disadvantage that it is difficult to taste Kimchi without using any kind of soup.

또, 캐모마일 등의 향을 내는 재료를 첨가하여 김치의 냄새를 제거하고자 하는 시도도 있었으나 그 자체의 향에 대해 거부감을 가지는 사람도 있어 큰 효과를 거두지 못하였다. In addition, there was an attempt to remove the smell of kimchi by adding a flavoring material such as chamomile, but there was also a person who had a sense of rejection of the flavor of the kimchi.

한국 특허등록 10-1515528Korean Patent Registration 10-1515528 한국 특허등록 10-1427319Korean Patent Registration 10-1427319

본 발명은 김치 고유의 담백한 맛과 감칠맛을 살리면서도, 각종 젓갈류를 사용하는 김치 특유의 냄새를 줄여, 어린이와 외국인들도 선호할 수 있는 김치 및 그 제조 방법을 제공하고자 한다.The present invention aims to provide kimchi which can be used by children and foreigners by reducing the unique odor of kimchi using various fermented fishes, while utilizing the light taste and richness inherent in kimchi, and a method for producing the same.

상기 본 발명의 목적은 물을 냉훈법으로 훈연시키는 단계; 훈연된 물에 소금을 부가하여 염수를 제조하는 단계; 배추를 훈연시키는 단계; 염수에 훈연된 배추를 담지시키는 단계; 담지시킨 배추를 건져서 세척하여 절임 배추를 준비하는 단계; 고춧가루, 마늘, 젖갈을 포함하는 양념에 버무리는 단계를 포함하는 김치의 제조방법에 의해 달성할 수 있다. It is an object of the present invention to provide a method for producing a water-soluble polymer, Adding salt to the smoked water to produce salt water; Smoked Chinese cabbage; Supporting smoked Chinese cabbage in brine; Preparing a pickled Chinese cabbage by washing and washing the supported Chinese cabbage; Red pepper powder, garlic, and oilseed rape.

본 발명에 의해 제조된 김치는 특유의 훈연 향이 있고 젖갈류나 생선에 의한 맛이나 냄새를 없애 어린이나 외국인들이 거부감 없이 섭취할 수 있는 효과가 있다. The kimchi prepared according to the present invention has a unique smell of fume, and eliminates the taste and odor caused by the fish or the fishes, so that it is possible for the child or foreigner to ingest the kimchi without irritation.

도 1은 배추의 훈제 과정을 나타내는 사진
도 2는 훈제 후 절임 과정을 나타내는 사진
1 is a photograph showing the smoked process of Chinese cabbage
2 is a photograph showing the pickling process after smoked

훈제의 시작은 원시시대에 사냥이나 고기잡이의 수확물 중 먹고 남은 것을 불 가까이에 매달아 놓았더니 연기의 타르 성분 등을 흡수하여 특유의 향미를 가질 뿐만 아니라, 보존성도 생기게 된 것을 발견하였을 때 그 단서가 된 것이라고 한다. 공업적으로 훈제가 만들어지게 된 것은 영국이고, 15세기의 일이다. The beginning of the smoked hung in the primitive period, hunting and fishing of the harvest of the food left to hang up near the fire, but also to absorb the tar component of smoke, not only have a unique flavor, but also found that the preservation of the clue . Industrial smoked was made in England, and it is the work of the 15th century.

훈제의 목적은 통상 2가지이다. 하나는 수분을 제거하여 건조상태로 만드는 동시에 연기 속에 있는 방부 성분을 침투시켜서 보존성을 가지게 하는 것이다. 다른 하나는 어육류의 악취를 연기의 향미로 제거하여 재료의 맛을 돋우는 일이다. There are usually two purposes of smoking. One is to remove the moisture to make it dry, and at the same time to penetrate the preservative ingredient in the smoke to make it preservative. The other is to remove the smell of the fish meat to the flavor of the smoke to enhance the flavor of the material.

본 발명자는 배추 자체에 훈연 향을 입히는 것으로 젖갈이나 생선류의 냄새를 제거하고자 본 발명을 도출하게 되었다. The inventor of the present invention has derived the present invention in order to remove the odor of saliva and fish by applying a smell to the Chinese cabbage itself.

훈연 방법에는 냉훈법(cold smoke), 온훈법, 열훈법이 있는데 냉훈법은 열로 익지 않을 정도로, 열기가 없이 15∼35℃의 저온에서 연기만으로 건조시키는 방법이다. 온훈법(hot smoke)은 60∼90℃의 온도의 연기로 훈연되어 재료의 겉면이 살짝 익으면서 진행이 된다. There are cold smoke, hot smell, and heat smell methods. Smoke smell is a method of drying only with smoke at low temperature of 15 ~ 35 ℃ without heat. Hot smoke is fumed with smoke at a temperature of 60 to 90 ° C, so that the surface of the material is slightly ripened.

도 1에는 본 발명의 배추를 훈연시키는 과정이 사진으로 제시되어 있다. 숯불을 사용하여 연기를 피워 훈연시키는데, 사과나무 칩이나 히커리나무 칩을 사용하여 훈연 향을 배가시키는 것이 바람직하다.FIG. 1 is a photograph showing the process of smoking the Chinese cabbage according to the present invention. It is preferable to use a charcoal fire to smell smoke, and use an apple tree chip or a hickory wood chip to multiply the smell of smoke.

배추를 훈연시킨 후에는 배추를 바로 밀봉한 용기에 담아 훈제향이 달아나지 않게 일정시간 보관하여야 하는데, 그냥 밀봉을 해서 보관할 경우 배추 훈연 후의 여열로 배추가 익어 소금에 절이기도 전에 물러지게 되어 아삭한 식감을 내는 김치를 만들 수 없었다. 소금물을 만들어 미리 냉장고에 넣어 차게 한 후 훈연시킨 배추를 식히며 밀봉하는 방법을 써 보았지만, 물에 담지하는 것에 의해서 훈연 향이 대부분 사라지게 되어 스모키한 김치를 만들 수 없었다. After smoked cabbage, cabbage should be put in a sealed container and kept for a certain time so that the smell does not escape. If it is sealed and stored, cabbage will be cooked with the heat after cabbage fumigation, I could not make Kimchi. I made salt water and put it in a refrigerator in advance to cool it. I tried to seal the smoked Chinese cabbage by cooling it. However, smoky kimchi could not be made because the smell of smell was mostly vanished by carrying it in water.

본 발명자는 물을 냉훈법에 의해 훈연시키는 방법을 사용하여 문제를 해결하였다. 냉훈 방식으로 물을 두 시간 이상 훈연시켜 훈연 향을 물에 입히고, 밀봉하여 냉장보관하면 그 향이 달아나지 않는다. 냉장보관 온도는 10℃ 이하, 바람직하게는 4℃ 이하, 특히 1~4℃이다. The present inventors have solved the problem by using a method in which water is smoked by a cold method. The water is smoked for more than two hours by the cold water method, and the smell is put on the water, sealed and stored in the refrigerator. The refrigerating storage temperature is 10 占 폚 or lower, preferably 4 占 폚 or lower, particularly 1 to 4 占 폚.

훈연하여 냉각된 물에 염도를 맞추고, 훈연한 배추를 넣어 여열을 없애고, 밀봉하여 향을 보관함과 동시에 절임을 하였다. 보관 기간은 필요한 염도와 소금의 양, 물의 양 등에 따라 달라질 수 있으나 통상 4~12시간이 바람직하다. 도 2에는 절임 과정이 사진으로 나타나 있다. Smoked, the salted water was adjusted to the cooled water, and the smoked cabbage was put out to remove the remaining heat, sealed, and the incense was stored and pickled at the same time. The storage period may vary depending on the salinity required, the amount of salt, the amount of water, and the like, but it is usually 4 to 12 hours. In Fig. 2, the pickling process is shown in the photograph.

절임 과정이 끝나면 배추를 건져서 세척하고 체를 사용해서 물이 빠지게 일정 시간 둔 다음, 마늘, 고춧가루, 액젖 등의 기본 양념과, 기호에 따라 무, 배, 새우젖, 등의 기타 부재료를 섞어 양념 배합을 만든 후 건져 놓은 배추를 양념에 버무리면 된다. When the pickling process is over, remove the cabbage and wash it. Use a sieve to leave the water for a certain time. Then, mix the basic spices such as garlic, red pepper powder and liquid milk and other ingredients such as radish, pear, shrimp milk, etc., And then cooked cabbage in sauce.

완성된 기존의 김치를 훈연시키는 방법도 시도해 보았으나 훈연 방식의 특성상 젖어 있는 재료에 향을 입히는 것에 상당한 어려움이 있었다. 또한, 스모키한 식자재를 김치 제조시에 추가해 넣는 방법도 실험해 보았지만, 배추를 훈연시키는 방법과는 결과가 확연하게 차이가 났다. 향이 전체적으로 어우러지지 않았으며, 훈제향 자체도 강하지 않았다. I tried to smell the finished kimchi, but there was a considerable difficulty in smelling the wet material due to the characteristics of the smoked method. In addition, we tried to add smoky ingredients in kimchi production, but the result was significantly different from the method of smoked cabbage. The fragrance was not entirely harmonious, and the smell itself was not strong.

이하 실시 예 및 비교 예에 의해 본 발명을 더욱 상세하게 설명한다. Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.

실시 예 1Example 1

20리터 용기에 물 10리터를 담고 25도씨의 온도로 냉훈을 2시간 실시하였다. 밀봉하여 4℃에서 냉장보관하였다. 배추(5kg)를 각 포기당 4등분한 다음 70℃의 온도의 연기로 훈연시키고 냉각시켜 놓은 훈연된 물에 500g의 소금을 녹인 다음 훈연된 배추를 넣어 밀봉하여 약 8시간 정도 보관하였다. 깨끗한 물로 세척하고, 약 3시간 정도 자연 탈수를 시켜, 절임 배추 4.2kg을 얻었다. 고춧가루 100g, 마늘 50g, 액젖 30g을 배합한 김치 양념에 버무려 김치를 제조하였다. 10 liters of water was placed in a 20 liter container and the temperature was adjusted to 25 degrees Celsius for 2 hours. Sealed and refrigerated at 4 ° C. The Chinese cabbage (5 kg) was divided into four equal parts per each aeration. Smoke was fired at a temperature of 70 ° C., and 500 g of salt was dissolved in the cooled water. The smoked cabbage was sealed and kept for about 8 hours. Washed with clean water and subjected to natural dehydration for about 3 hours to obtain 4.2 kg of pickled cabbage. Kimchi was prepared by adding 100 g of red pepper powder, 50 g of garlic, and 30 g of liquid milk to a kimchi sauce.

실시 예 2 Example 2

20리터 용기에 물 10리터를 담고 4℃에서 냉장보관하였다. 배추(5kg)를 각 포기당 4등분한 다음 70℃의 온도의 연기로 훈연시키고 냉각시켜 놓은 물에 500g의 소금을 녹인 다음 훈연된 배추를 넣어 약 8시간 정도 밀봉하여 보관하였다. 깨끗한 물로 세척하고, 약 3시간 정도 자연 탈수를 시켜, 절임 배추 4.2kg을 얻었다. 고춧가루 100g, 마늘 50g, 액젖 30g을 배합한 김치 양념에 버무려 김치를 제조하였다. 10 liters of water was placed in a 20 liter container and refrigerated at 4 占 폚. Chinese cabbage (5 kg) was divided into four equal parts per each aeration, and then fumed with smoke at a temperature of 70 ° C., and 500 g of salt was dissolved in the cooled water. The smoked cabbage was placed in the sealed cabbage for about 8 hours. Washed with clean water and subjected to natural dehydration for about 3 hours to obtain 4.2 kg of pickled cabbage. Kimchi was prepared by adding 100 g of red pepper powder, 50 g of garlic, and 30 g of liquid milk to a kimchi sauce.

비교 예 1 Comparative Example 1

20리터 용기에 물 10리터를 담고 500g의 소금을 녹인 염수를 준비해 두었다. 배추(5kg)를 각 포기당 4등분한 다음 70℃의 온도의 연기로 훈연시키고 훈연 향이 달아나지 않도록 밀봉하여 두 시간 보관하였다. 준비해 둔 염수에 훈연된 배추를 넣어 약 8시간 정도 절였다. 깨끗한 물로 세척하고, 약 3시간 정도 자연 탈수를 시켜, 절임 배추 4.25kg을 얻었다. 고춧가루 100g, 마늘 50g, 액젖 30g을 배합한 김치 양념에 버무려 김치를 제조하였다. In a 20 liter container, 10 liters of water were placed, and 500 grams of salt was dissolved in the brine. Chinese cabbage (5 kg) was divided into four equal parts per each aeration, then fumed with smoke at a temperature of 70 ° C and sealed for two hours. I put smoked Chinese cabbage in salt water which we prepared, and it was abolished about 8 hours. Washed with clean water, and dehydrated naturally for about 3 hours to obtain 4.25 kg of pickled cabbage. Kimchi was prepared by adding 100 g of red pepper powder, 50 g of garlic, and 30 g of liquid milk to a kimchi sauce.

비교 예 2 Comparative Example 2

20리터 용기에 물 10리터를 담고 500g의 소금을 녹인 염수를 준비해 두었다. 배추(5kg)를 각 포기당 4등분한 다음 염수에 배추를 넣어 약 8시간 정도 절였다. 깨끗한 물로 세척하고, 약 3시간 정도 자연 탈수를 시켜, 절임 배추 4.3kg을 얻었다. 고춧가루 100g, 마늘 50g, 액젖 30g을 배합한 김치 양념에 버무려 김치를 제조하였다. In a 20 liter container, 10 liters of water were placed, and 500 grams of salt was dissolved in the brine. Chinese cabbage (5kg) was divided into four equal parts per each aeration, and cabbage was added to salt water for about 8 hours. Washed with clean water and dehydrated naturally for about 3 hours to obtain 4.3 kg of pickled cabbage. Kimchi was prepared by adding 100 g of red pepper powder, 50 g of garlic, and 30 g of liquid milk to a kimchi sauce.

<실험예 1> <Experimental Example 1>

제조된 실시예 1 내지 2의 배추 김치와 비교예 1 내지 2의 배추 김치를 김치 냉장고에 2주간 보관한 다음 뉴욕에 거주하는 미국인 50명의 패널을 선별하여 맛, 향, 외관 및 종합선호도에 대한 관능 검사를 실시하였다. 패널은 42명이 백인이었고 나머지는 흑인과 황인종이었다. 50% 정도가 김치에 대해 알고 있었고, 직접 접해본 적이 있는 사람들은 15% 정도였다. The cabbage kimchi prepared in Examples 1 and 2 and the cabbage kimchi in Comparative Examples 1 and 2 were stored in a Kimchi refrigerator for 2 weeks and then 50 panels of American people living in New York were selected to evaluate the sensory properties of taste, . The panel was made up of 42 white people and the rest black and yellow. About 50% knew about Kimchi, and about 15% of them had direct contact with it.

각 항목 별로, 매우 좋음은 5, 좋음은 4, 보통은 3, 나쁨은 2, 매우 나쁨은 1로 채점하였으며, 패널 50명의 평점 결과 평균치를 계산하여 하기 표 1에 정리하였다.  For each item, 5, good 4, usually 3, bad 2, and very bad 1 were scored as excellent, 5, good 50, and average 50, respectively.

flavor incense 종합선호도General preference 실시 예 1Example 1 4.84.8 4.94.9 4.854.85 실시 예 2 Example 2 4.74.7 4.04.0 4.354.35 비교 예 1Comparative Example 1 1.41.4 4.04.0 2.72.7 비교 예 2 Comparative Example 2 3.33.3 2.52.5 2.92.9

상기 결과에서 알 수 있는 바와 같이, 본 발명의 실시 예 그 중에서도 물에도 훈연 향을 적용한 실시 예 1의 경우가, 향, 종합선호도 등 모든 항목에서 월등히 우수한 것으로 평가되었다. 패널들의 의견에는 '바베큐와 잘 어울리겠다', '특유의 비린향이 나지 않는다', '맛있지만 맵기는 하다', '익숙한 향이라 좋다' 등이 있었다. As can be seen from the above results, Example 1, in which smoke was also applied to water in Examples of the present invention, was evaluated to be superior to all items such as flavor and overall preference. The opinions of the panels include 'I will be well with barbecue', 'I do not have a distinctive smell', 'I like delicious but I can make a map' and 'I like familiar fragrance'.

물에는 훈연 향을 사용하지 않고 냉각된 물을 사용하여 훈연 배추의 향을 잡은 경우인 실시 예 2의 경우에는 향에서는 실시 예 1보다 조금 떨어지는 결과를 나타냈다. In the case of Example 2 where fragrance of the smoked Chinese cabbage was caught by using the water cooled without using the smell flavor in the water, the aroma was slightly lower than that of the Example 1.

훈연시킨 배추를 바로 밀봉 보관하여 훈연 향을 유지하도록 한 비교 예 1의 경우에는 향은 비교적 유지가 되나, 아삭한 식감이 없어져 맛에 대해서는 가장 낮은 평가를 받았다.  In the case of Comparative Example 1 in which the smoked Chinese cabbage was immediately sealed and kept to maintain the smell flavor, the aroma was relatively retained, but the crisp texture was lost and the taste was the lowest.

비교 예 2는 통상의 배추김치의 제조방법으로 제조된 훈연 향이 없는 김치이며, 패널이 모두 외국인이므로 특유의 향 때문에 거부감을 느낀 사람이 상당수 있었다.  Comparative Example 2 is a kimchi having no smoke flavor produced by a conventional method for producing a Chinese cabbage kimchi. Since all the panels are foreigners, many people felt a sense of rejection due to a unique flavor.

Claims (4)

물을 냉훈법으로 훈연시키는 단계; 훈연된 물에 소금을 부가하여 염수를 제조하는 단계; 배추를 훈연시키는 단계; 염수에 훈연된 배추를 담지시키는 단계; 담지시킨 배추를 건져서 세척하여 절임 배추를 준비하는 단계; 고춧가루, 마늘, 젖갈을 포함하는 양념에 버무리는 단계를 포함하는 김치의 제조방법.Smoldering the water by cold smell; Adding salt to the smoked water to produce salt water; Smoked Chinese cabbage; Supporting smoked Chinese cabbage in brine; Preparing a pickled Chinese cabbage by washing and washing the supported Chinese cabbage; A method for producing kimchi, comprising the step of adding to a seasoning containing red pepper powder, garlic, and garlic. 제 1항에 있어서, 훈연된 물은 밀봉상태로 냉장 보관되는 것을 특징으로 하는 김치의 제조방법. The method of manufacturing a kimchi according to claim 1, wherein the smoked water is kept refrigerated in a sealed state. 제 2항에 있어서, 훈연된 물은 1~4℃에서 냉장 보관되는 것을 특징으로 하는 김치의 제조방법. The method of manufacturing a kimchi according to claim 2, wherein the smoked water is refrigerated at 1 to 4 ° C. 제 1항에 있어서, 염수에 훈연된 배추를 담지시키는 단계에서 담지시킨 후 밀봉 상태에서 4~12시간 보관하는 것을 특징으로 하는 김치의 제조방법.
The method of manufacturing a kimchi according to claim 1, wherein the kimchi is stored in a sealed state for 4 to 12 hours after it is carried in a step of supporting smoked Chinese cabbage in brine.
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20200107312A (en) 2019-03-07 2020-09-16 전남대학교산학협력단 Preparing method of salted cabbage and salted cabbage therefrom
KR20210152775A (en) 2020-06-09 2021-12-16 한충렬 Kimchi and manufacturing method thereof

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Publication number Priority date Publication date Assignee Title
JP2005287347A (en) 2004-03-31 2005-10-20 Akimoto Shokuhin Kk Method for producing smoked pickle
JP2012161304A (en) 2011-02-09 2012-08-30 Mg Grow Up:Kk Apparatus for producing smoke liquid, smoke liquid and method for processing fresh marine fish and shellfish using the same

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005287347A (en) 2004-03-31 2005-10-20 Akimoto Shokuhin Kk Method for producing smoked pickle
JP2012161304A (en) 2011-02-09 2012-08-30 Mg Grow Up:Kk Apparatus for producing smoke liquid, smoke liquid and method for processing fresh marine fish and shellfish using the same

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20200107312A (en) 2019-03-07 2020-09-16 전남대학교산학협력단 Preparing method of salted cabbage and salted cabbage therefrom
KR20210152775A (en) 2020-06-09 2021-12-16 한충렬 Kimchi and manufacturing method thereof

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