KR102004846B1 - Manufacturing method of kimchi containg pumpkin - Google Patents

Abstract

The present invention relates to a method for manufacturing pumkin-added kimchi. According to an embodiment of the present invention, the method comprises: a pickling step of cutting Chinese cabbage, a main ingredient, and then immersing and soaking the same in 10 to 20 °C of salt water for 10 to 20 hours; a dehydration step of washing a pickled Chinese cabbage in running water by using a washing machine, followed by dehydrating the same in a dehydration chamber for 2 to 4 hours; a kimchi seasoning manufacturing step of, as a subsidiary component, mixing at least one of pumpkin, red pepper seed, radish, onion, garlic, fermented anchovy sauce, ginger, spring onion, shallot oil, dried red pepper, bay salt, and sugar with purified water; and a completion step of mixing manufactured kimchi seasoning on dehydrated Chinese cabbage to finish manufacturing kimchi. According to one embodiment of the present invention, when taking pumpkin, pumkin can act as natural insulin by slowly elevating body sugar and blood sugar.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of manufacturing a kimchi added with pumpkin,

More particularly, the present invention relates to a method for producing kimchi with amber, and more particularly, to a method of manufacturing kimchi by adding amber to a raw material of kimchi, The present invention relates to a method for manufacturing a kimchi having added zucchini which is capable of eliminating a strong salted fish flavor.

Traditionally, kimchi enjoyed by Koreans is generally fermented food produced by fermenting seasonings such as red pepper powder, salted fish, garlic, ginger, and green on the main ingredients such as Chinese cabbage and radish.

These kimchi not only allow fresh vegetables to be enjoyed in winter, but also prevent adult diseases caused by lactic acid bacteria, various vitamins and minerals contained in kimchi, and have been positioned as a food that appears in Koreans' .

On the other hand, the recent globalization of the food sector has been progressing widely in various fields such as society, culture, science, etc., and the kimchi which is the representative food of Korea is widely known as emphasizing the pure function, In the case of foreigners who are new to kimchi, it is common for Kimchi to refuse to eat it because of reddish color of Kimchi expressed by red pepper sauce and salted salted fish.

In order to eliminate such a rejection factor, Korean Patent No. 10-1150758 (a method of producing kimchi removing odor, a kimchi and a kimchi cookie manufactured by this manufacturing method), green tea extract, parsley powder, And the like. However, in the case of the above-mentioned prior arts, there is a high possibility that an artificial taste different from the taste of the kimchi is generated, and since the normal fermentation by the Kimchi lactic acid bacteria is not performed, There is a problem that the taste of the sensory taste is deteriorated and the red color unique to Kimchi can not be removed.

Therefore, there is a need for a kimchi manufacturing method which can improve the sensory taste of kimchi and keep the unique spicy taste while eliminating the red color of kimchi.

Accordingly, the present invention is to solve the rejection factors of visually reddish color and smell of strong salted seaweed, which is a common denial factor for the intake of kimchi, which is commonly pointed out by foreigners and weak people, while maintaining the flavor and flavor characteristic of kimchi The present invention also provides a method for manufacturing a kimchi to which amber is added.

It is a second object of the present invention to provide a method of manufacturing a kimchi added with amber which can provide various pharmacological actions of amber by adding amber.

In order to achieve the above object, a method of manufacturing an amber-added kimchi according to an embodiment of the present invention comprises cutting a Chinese cabbage, which is a main ingredient, and soaking it in salt water at 10 to 20 ° C for 10 to 20 hours; A dehydration step of allowing the edged Chinese cabbage to be washed in running water using a washing machine, followed by dehydration in a dehydration chamber for 2 to 4 hours; A kimchi seasoning preparation step in which a kimchi seasoning is prepared by mixing at least one of pumpkin, red pepper seed, radish, onion, garlic, anchovy sauce, ginger, green onion, green onion, dried red pepper, And completing the kimchi by chewing the kimchi seasoned on the dehydrated Chinese cabbage.

The above-mentioned main material and the above-mentioned material are prepared by mixing 60 to 70% by weight of Chinese cabbage, 12 to 20% by weight of purified water, 2 to 6% by weight of pumpkin, 0.1 to 3% by weight of red pepper, , Ginger 0.1 to 2 wt.%, Corn steep 0.1 to 2 wt.%, Safflower oil 0.1 to 2 wt.%, Dried red pepper seeds 1 to 9 wt.%, Onion 0.1 to 2 wt.%, Garlic 2 to 6 wt. 0.1 to 1.5% by weight, 0.1 to 2% by weight of a salt of the sun, and 0.01 to 1.5% by weight of sugar.

It is preferable that at least one of the fresh pumpkin and the steamed pumpkin is crushed and used.

It is preferable that the above-mentioned steamed pumpkin is at least any one of amber which is obtained by steam-grinding fresh amber for a predetermined period of time and amber which is pulverized in the form of powder after steamed fresh amber.

It is preferable that the above-mentioned red pepper seeds are ground and used germinated red pepper seeds germinated for a predetermined period.

After the completion of the completion step, the finished kimchi is preferably aged in a low-temperature aging step at a temperature of from -5 to 10 ° C.

And a foreign matter detecting step of performing foreign matter detection on the finished kimchi using the metal detector after performing the above-described maturing step.

According to one embodiment of the present invention, in place of the red pepper powder, crushed red pepper seeds are added to maintain a spicy taste unique to kimchi, and a fermented fish meal is added, The red color and the flavor of the fermented fish can be solved, so that it is possible to provide an amber-added kimchi having a very high preference to both sexes.

In addition, according to one embodiment of the present invention, by adding pumpkin to kimchi, it is possible to provide various pharmacological actions of the pumpkin in addition to various nutrients that can be provided by kimchi at the time of ingesting kimchi, It can act as a natural insulin by slowly raising body sugar and blood sugar when ingested.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a flow chart of a method of manufacturing an amber-added kimchi according to an embodiment of the present invention.
FIG. 3 is an example of the mixing ratio of the main ingredient and the sub ingredient constituting the kimchi added with amber according to an embodiment of the present invention.

In the following, various embodiments and / or aspects are now described with reference to the drawings. In the following description, for purposes of explanation, numerous specific details are set forth in order to provide a thorough understanding of one or more aspects. However, it will also be appreciated by those of ordinary skill in the art that such aspect (s) may be practiced without these specific details. The following description and the annexed drawings set forth in detail certain illustrative aspects of one or more aspects. It is to be understood, however, that such aspects are illustrative and that some of the various ways of practicing various aspects of the principles of various aspects may be utilized, and that the description set forth is intended to include all such aspects and their equivalents.

As used herein, the terms "an embodiment," "an embodiment," " an embodiment, "" an embodiment ", etc. are intended to indicate that any aspect or design described is better or worse than other aspects or designs. .

It is also to be understood that the term " comprises "and / or" comprising " means that the feature and / or component is present, but does not exclude the presence or addition of one or more other features, components and / It should be understood that it does not.

Also, terms including ordinal numbers such as first, second, etc. may be used to describe various elements, but the elements are not limited to these terms. The terms are used only for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the first component may be referred to as a second component, and similarly, the second component may also be referred to as a first component. And / or < / RTI > includes any combination of a plurality of related listed items or any of a plurality of related listed items.

Furthermore, in the embodiments of the present invention, all terms used herein, including technical or scientific terms, unless otherwise defined, are to be understood as being generically understood by one of ordinary skill in the art to which this invention belongs It has the same meaning. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the contextual meaning of the related art and, unless explicitly defined in the embodiments of the present invention, are intended to mean ideal or overly formal .

The present invention relates to a method of manufacturing a kimchi to which amber is added, and it is possible to solve the rejection factor of visually reddish color and smell of strong smell, The present invention also provides a method for manufacturing a kimchi which is accompanied by a flavor and a spicy taste unique to kimchi. The present invention also provides a process for producing a kimchi which is capable of providing various pharmacological actions of amber, The second purpose is to provide a method.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings. Referring first to FIG. 1, a flowchart of a method of manufacturing an amber added kimchi is shown in FIG.

As shown in FIG. 1, the Chinese cabbage is cut and the pickling step (S10) in which the Chinese cabbage is dipped in salt water at 10 to 20 ° C for 10 to 20 hours may be performed.

Meanwhile, in the present invention, it is preferable that a sorting step of removing damaged portions of the outer leaves of the Chinese cabbage is performed before performing the step S10.

That is, in step S10, it can be understood that the Chinese cabbage is cut to a proper size by using three selected seasons including the seasons and the seaweed is chopped under the above-mentioned temperature and time conditions.

On the other hand, the brine used in the above step S10 can be understood to be preferably a salt of the sun.

In addition, after performing the above-described step S10, a dehydration step (S20) may be performed in which the pickled Chinese cabbage is washed in flowing water by using a washing machine and then dehydrated in a dehydration chamber for 2 to 4 hours.

That is, in step S20 described above, for example, a Chinese cabbage that has been washed with water using a three-stage automatic washing machine is washed and natural dehydration is performed in the dehydration chamber for the time period described above to obtain a pickled cabbage containing salt at a proper concentration , And it can be understood that the above-mentioned salt at a proper concentration contains 1 to 3% of salt per the Chinese cabbage.

Meanwhile, in another embodiment of the present invention, the step of re-sorting the damaged Chinese cabbage by the above-described three-stage automatic washing machine during the above-described step S20 may be repeatedly performed one or more times, but the present invention is not limited thereto .

After the above step S20, the anchovy sauce prepared from pumpkin, red pepper seed, radish, onion, garlic, anchovy 75% and salmon 25%, ginger, A Kimchi seasoning manufacturing step (S30) in which at least one of them is mixed to produce a kimchi seasoning can be performed.

At this time, it is preferable that the above-mentioned radish and onion are sliced and used in order to improve the texture and intake efficiency. In the case of garlic and ginger described above, they can be easily mixed as kimchi sauce and grinded using a blender or the like It is preferable to use it in the form of a powder.

On the other hand, it is preferable that the amber added in the above-described step S30 is used by grinding at least one of the unbaked fresh amber and the steamed amber.

As a more specific example, in the case of the above-mentioned steamed pumpkin, the raw pumpkin is completely steamed and squashed until steam is ripe in a predetermined time (for example, 30 to 80 minutes), or crushed pumpkin is used, , Naturally dried or dried in a drying chamber until the water content reaches about 20%, and then pulverized in powder form can be used.

At this time, when the particle size of the amber is more than 100 mesh, the amber does not mix properly with the kimchi sauce. Therefore, it is preferable that the amber be used in a particle size range of less than 100 mesh.

As a result, in the present invention, by adding the amber to various kinds of kimchi sauce, it is possible to effectively cancel the unique flavor of the salted fish by the sweetness of the amber, and thus it is possible to provide the amber kimchi with high preference .

In addition, as a typical sensory characteristic of amber, amber is effective in prevention of hypertension, promotion of insulin secretion by controlling blood pressure, effective for prevention of diabetes, and contains a large amount of beta carotene having antioxidant effect, And carotenoids are effective against cancer by preventing cancer cells from multiplying. Amber is known to be effective for diabetes and dieting because it contains a large amount of protein and dietary fiber, so that it can perform various pharmacological actions beneficial to the human body.

In addition, it is preferable that the red pepper seeds to be added as a sub ingredient in the above-described S30 step are pulverized and germinated red ginseng seeds germinated in a predetermined period (for example, 2 to 7 days) after putting the red pepper seeds into water. It is preferable that the size of the ground particles is ground using a pulverizer to have a particle size of 40 to 55 mesh in case of red pepper seeds.

The particle size range described above will be described in more detail. In the case of the above-mentioned red pepper seeds, when the particle size is less than or equal to 40 to 55 mesh, a bitter taste is expressed in red pepper seeds or a feeling of foreign body is felt in the prepared kimchi, And it is preferable to use it by pulverizing it into the above-mentioned particle size range.

In contrast, unlike conventional kimchi, which uses a conventional red pepper powder to produce an intense red color, the present invention removes sticky texture and reddish coloring using hot pepper seeds, It is effective.

On the other hand, after the above-described step S30, the completion step (S40) of completing the kimchi by chewing the kimchi seasoned on the dehydrated Chinese cabbage can be performed.

More specifically, the mixing ratio of the raw materials including the main ingredients and the auxiliary ingredients of the finished kimchi and the above-mentioned raw materials is as follows. Based on 100% by weight of the finished kimchi, the main ingredient, Chinese cabbage, is 60 to 70% The above-mentioned purified water contains 12 to 20% by weight, 2 to 6% by weight of pumpkin, 0.1 to 3% by weight of pepper seed, 5 to 9% by weight of onion, 0.1 to 2% by weight of onion, 2 to 6% by weight of garlic, 0.1 to 2% by weight of ginger, 0.1 to 2% by weight of ginger, 0.1 to 2% by weight of safflower oil, 0.1 to 1.5% by weight of dried red pepper, 0.1 to 2% by weight of salt and 0.01 to 1.5% have.

Referring to FIG. 3 as a more preferred embodiment of the compounding ratio described above, the table shown in FIG. 3 shows an embodiment of the most preferable compounding ratio of the amber-added kimchi according to the present invention, As follows.

That is, the compounding ratio of the amber-added kimchi is most preferably 65 wt% of Chinese cabbage, 16 wt% of purified water, 4.1 wt% of pumpkin, 1.2 wt% of pepper seed, 7 wt% of onion, 2.4 wt% of onion, Most preferably consist of 0.4 wt% of anchovy sauce, 0.5 wt% of ginger, 0.5 wt% of garlic, 0.5 wt% of safflower oil, 0.3 wt% of dried red pepper, 1 wt% of sun salt and 0.1 wt% of sugar.

At this time, the above-mentioned compounding ratio is the highest in terms of the health-enhancing function of kimchi such as a kimchi having a sensory taste, good digestion and cleansing the intestines, anti-cancer and anti-obesity effect, It is preferable to use it within the above-described blending range.

1, as a more preferred embodiment of the present invention, after completion of the completion step (S40) of completing the kimchi by chewing the kimchi seasoned on the dehydrated Chinese cabbage, the completed kimchi fermentation step (S50) and the foreign matter detection Step S60 may be further performed.

2, the completion of the step S40 is followed by an aging step (S50) in which the finished kimchi is aged at a low temperature aging height set at a low temperature of -5 to 10 ° C.

At this time, it will be understood that the above-mentioned aging temperature is an optimum temperature for efficiently enhancing the lactic acid bacteria expressed in the kimchi, and the kimchi to be aged in the low temperature storage tank is maintained for a predetermined period of time, for example, It can be understood that the process of aging under the aging condition is performed.

In other words, it is possible to provide consumers with a deeper and richer flavor of kimchi.

On the other hand, the kimchi which has been aged for a preset period of time in the step S50 may be stored in a separate article warehouse or in the above-mentioned storage room at a temperature of -1 to 2 DEG C, It is possible to prevent the freshness from being lowered.

After performing the above-described step S50, a foreign substance detection step (S60) for performing foreign substance detection on the finished kimchi using the metal detector may be performed.

That is, by performing the above-described step S60, it is possible to prevent the transfer of the anchovy-treated fine metal material or the metal introduced from the surrounding environment during the transportation, cutting, and packaging of ginger, It is possible to effectively prevent the deterioration of the quality of the food, and to maximize the reliability of the food by allowing safe consumption of food in the consumer aspect.

On the other hand, although not shown in FIG. 3, after the completion of step S50, the completed product may be further wrapped in an electronic balance by a predetermined weight, and packed in a sanitary plastic container.

Meanwhile, in the above-mentioned packaging step, it is preferable that the kimchi package is packed in two or more layers for safe transportation of food.

Further, in the above-described embodiment, in the method of manufacturing the kimchi added with amber in the present invention, the applied kimchi is limited to the Chinese cabbage. However, it is not limited to the Chinese cabbage described above, Of course.

In general, the kimchi which has been completed through the above-mentioned processes, in place of the red pepper powder, is added with the crushed red pepper seed to maintain the spicy taste unique to the kimchi, and the fermented fish meal is added, It is possible to solve the problem of the red color and the flavor of the fermented seafood, which is an object of rejecting the kimchi, and thus it is possible to provide the kimchi with the amber added with a very high preference to both the aged and the young.

In addition, in the present invention, in addition to various nutrients that can be provided by kimchi when kimchi is consumed, the addition of amber to kimchi has the effect of providing various pharmacological actions of amber, and in particular, Lt; RTI ID = 0.0 > insulin. ≪ / RTI >

Although the preferred embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. It is to be understood that the terms "comprises", "comprising", or "having" as used herein are meant to encompass components that are not specifically contrary to one another, And the like. The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents thereof should be construed as falling within the scope of the present invention.

Claims (7)

A method for manufacturing an amber-added kimchi,
Cutting the Chinese cabbage which is the main material and soaking it in salt water at 10 to 20 캜 for 10 to 20 hours;
A dehydration step of allowing the picked Chinese cabbage to be washed in flowing water using a washing machine and dehydrating in a dehydration chamber for 2 to 4 hours;
Preparing a kimchi sauce by mixing ingredients including pumpkin, red pepper seed, radish, onion, garlic, anchovy sauce, ginger, green onion, soybean oil, dried red pepper, sun salt, and sugar into purified water as a raw material; And
And completing the kimchi by chewing the kimchi sauce prepared on the dehydrated Chinese cabbage,
The pepper seeds are prepared by grinding germinated red pepper seeds germinated for a preset period of time to have a particle size of 40 to 55 mesh to prevent bitter taste development and deterioration in texture, and the pumpkin is steamed in unbaked fresh amber and steam At least one pumpkin is crushed into particles having a particle size of less than 100 mesh for ease of mixing,
The main material and the sub-
The present invention relates to a kimchi composition comprising 60 to 70 wt% of the Chinese cabbage, 12 to 20 wt% of the purified water, 2 to 6 wt% of the pumpkin, 0.1 to 3 wt% of the red pepper seed, 0.1 to 2 wt% of the onion, 2 to 6 wt% of the garlic, 0.1 to 3 wt% of the anchovy sauce, 0.1 to 2 wt% of the ginger, 0.1 to 2 wt% of the ginger, 0.1 to 2 wt% , 0.1 to 1.5% by weight of the dried red pepper, 0.1 to 2% by weight of the salt of the sun, and 0.01 to 1.5% by weight of the sugar.
delete delete The method according to claim 1,
In the steamed pumpkin,
A method of manufacturing an amber added with amber, characterized in that the amber which is obtained by pulverizing raw amber with steam for a preset time and the amber obtained by pulverizing the raw amber in the form of powder by drying .
delete The method according to claim 1,
After performing the completion step,
And aging the finished kimchi at a low temperature aging height set at a low temperature of from -5 to 10 캜.
The method according to claim 6,
After performing the aging step,
Further comprising a foreign matter detecting step of detecting a foreign substance with respect to the finished kimchi using a metal detector.

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