KR102020305B1 - Kimchi containing Allium hookeri and manufacturing method thereof - Google Patents
Kimchi containing Allium hookeri and manufacturing method thereof Download PDFInfo
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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
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
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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)
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
본 발명의 삼채 김치의 제조방법에 관한 것으로, 보다 상세하게는 감자를 첨가하여 삼채의 쓴맛 저하 및 저장성이 증대된 삼채 김치 및 그 제조방법에 관한 것이다.The present invention relates to a method of manufacturing three kimchi, and more particularly, to a three-piece kimchi and a method for producing the kimchi reduced the bitter taste of the three by adding a potato.
우리 조상들은 예로부터 수분이 많은 채소를 오래 저장하기 위한 수단으로 여러 가지 방법을 고안하였다. 여기에서 채소를 소금으로 절여 여러 가지 양념에 섞어 먹는 방법이 개발되었고, 이것이 오늘날의 김치가 되었다.Our ancestors have invented several methods as a means of long storage of juicy vegetables. Here was developed a way to salt vegetables and mix them with various seasonings, making it kimchi today.
김치는 무, 배추 및 오이 등을 소금에 절여서 고추, 마늘, 파, 생강, 젓갈 등의 양념을 버무린 후 젖산균에 의해 저온에서 발효한 제품으로, 한국인의 식탁에서 빼놓을 수 없는 반찬이다. 김치는 여러 종류의 식재료를 이용하여 만든 발효식품으로 각종 무기질과 비타민이 풍부해 영양학적으로 우수하다. 특히, 김장 김치는 채소가 부족한 겨울철에 비타민의 공급원이 되었다. 김치는 지역과 계절, 주재료에 따라 담그는 방법이 다양하게 발달했다.Kimchi is a product that is fermented at low temperature by lactic acid bacteria after salting radish, cabbage and cucumber with salt, pepper, garlic, green onion, ginger, salted fish, and so on. Kimchi is a fermented food made from various kinds of ingredients and is nutritionally excellent because it is rich in various minerals and vitamins. In particular, kimchi kimchi became a source of vitamins in winter when vegetables were scarce. Kimchi has been developed in various ways depending on the region, season and main ingredients.
김치가 숙성함에 따라 증가하는 유산균과 유기산, 식이섬유는 장을 깨끗이 하는 정장작용을 하고 장내 발암물질의 활성과 대장의 pH를 저하시켜 대장암을 예방하는데 중요한 역할을 하며, 몸에 나쁜 혈청 콜레스테롤 양을 감소시키고 혈전을 만드는 피브린의 분해를 활성화시켜 동맥경화를 예방한다. 또한, 비타민 C, 베타카로틴, 페놀화합물, 클로로필 등 항산화 성분이 풍부하여 노화를 억제하는데, 부재료인 파, 마늘, 고추, 생강 등의 재료도 높은 항산화성을 나타냄으로 인해 새로운 콜라겐 형성과 피부조직을 두껍게 유지하고 각질층을 부드럽게 해주는 효과가 있다. 위와 같은 효능으로 인해 김치는 국내에서뿐만 아니라, 국외에서까지 수요가 증가하고 있는 추세이며 이에 맞게 김치의 맛과 향을 비롯하여 영양학적으로 우수한 김치를 제조하기 위한 연구 개발이 활발히 진행 중에 있다.As kimchi matures, lactic acid bacteria, organic acids, and dietary fiber, which increase as it ripens, play an important role in the cleansing of the intestine, and play an important role in preventing colon cancer by lowering the activity of intestinal carcinogens and pH of the colon. It prevents atherosclerosis by reducing the breakdown and activating the breakdown of fibrin, which makes blood clots. In addition, it is rich in antioxidants such as vitamin C, beta-carotene, phenolic compounds, and chlorophyll to inhibit aging. Ingredients such as leek, garlic, red pepper, and ginger, which are not ingredients, also exhibit high antioxidant properties, resulting in new collagen formation and skin tissue. It keeps thick and softens the stratum corneum. Due to the above effects, kimchi is increasing in demand not only in Korea, but also from abroad, and accordingly, research and development for producing kimchi, which is nutritionally excellent, including the taste and aroma of kimchi are actively underway.
한편, 삼채(Allium hookeri)는 동아시아의 중국 남부, 인도, 부탄, 스리랑카 등에 분포하며, 숲, 습지 및 해발 1400 m 내지 4200 m의 초원지대에서 자란다. 뿌리 부추라고도 하며, 맛과 모양이 인삼과 비슷하다고 하여 삼채(蔘菜) 라고도 하며, 쓴맛, 단맛, 매운맛의 3가지 맛이 난다하여 삼채(三菜)라고도 한다. 식물체의 높이는 약 0.6 내지 1 m이며, 삼채의 알뿌리, 잎 및 꽃을 식용 및 약용으로 이용할 수 있는 것으로 알려져 있다.On the other hand, Allium hookeri is distributed in southern China, India, Bhutan and Sri Lanka in East Asia, and grows in forests, wetlands and grasslands 1400 m to 4200 m above sea level. Root leek, also known as ginseng taste and shape similar to ginseng (蔘 菜), three kinds of bitterness, sweet, spicy taste is called three (Three). The height of the plant is about 0.6-1 m, and it is known that three roots, leaves and flowers can be used for food and medicinal purposes.
삼채를 이용한 김치에 대한 종래 기술로 대한민국 등록특허 제10-1879552호, 대한민국 공개특허 제10-2015-0113423호, 대한민국 공개특허 제10-2015-0060196호 등이 개시되어 있다. 이러한 종래 기술들은 삼채를 김치에 적용한 것에 불과하며 삼채 특유의 쓴맛을 충분히 제어하지 못하여 관능이 좋지 못하다는 문제점이 있다.Korean Patent No. 10-1879552, Republic of Korea Patent Publication No. 10-2015-0113423, Republic of Korea Patent Publication No. 10-2015-0060196 and the like are disclosed as conventional techniques for kimchi using three. These conventional techniques are only applied to kimchi to kimchi, there is a problem that the sensory is not good enough to not control the bitter taste peculiar to three.
본 발명은 삼채를 김치 양념 속에 첨가하여 삼채의 영양과 맛이 우수하면서도 삼채 특유의 쓴맛을 제거되고 저장성이 더욱 증대된 삼채 김치 및 그 제조방법을 제공하는 것을 목적으로 한다.The purpose of the present invention is to provide three kimchi and its manufacturing method by adding the three in the kimchi seasoning, while excellent in the nutrition and taste of the three, removing the bitter taste peculiar to the three, and further increased storage.
본 발명은 상기 목적을 달성하기 위하여 절인 배추를 양념에 버무려 제조하는 김치에 있어서, 상기 양념은 삼채 및 감자를 포함하는 것인 삼채 김치를 제공한다.The present invention provides kimchi prepared by mixing pickled cabbage with seasoning to achieve the above object, wherein the seasoning includes three and potatoes.
본 발명의 일 구현예에 따르면, 상기 삼채는 1 ~ 10 cm의 크기로 절단된 삼채 뿌리일 수 있다.According to one embodiment of the invention, the three may be three roots cut to a size of 1 ~ 10 cm.
본 발명의 다른 구현예에 따르면, 상기 삼채 김치는 배추 100중량부에 대하여, 삼채 0.01 ~ 10중량부, 감자 0.01 ~ 10중량부를 포함하는 것일 수 있다.According to another embodiment of the present invention, the three kimchi may include 0.01 to 10 parts by weight, 0.01 to 10 parts by weight of potatoes with respect to 100 parts by weight of Chinese cabbage.
본 발명의 또 다른 구현예에 따르면, 상기 양념은 무, 고춧가루, 부추, 마늘, 생강, 대파, 양파, 배, 사과, 멸치액젓, 멸치젓, 새우젓, 설탕 및 물엿을 더 포함하는 것일 수 있다.According to another embodiment of the present invention, the seasoning may further include radish, red pepper powder, leek, garlic, ginger, leek, onions, pears, apples, anchovy sake, anchovy, shrimp chopped, sugar and starch syrup.
본 발명의 또 다른 구현예에 따르면, 상기 양념은 배추 100중량부에 대하여, 무 15 ~ 25중량부, 고춧가루 3 ~ 10중량부, 부추 0.01 ~ 5중량부, 마늘 0.01 ~ 5중량부, 생강 0.01 ~ 5중량부, 대파 0.01 ~ 5중량부, 양파 0.01 ~ 5중량부, 배 0.01 ~ 5중량부, 사과 0.01 ~ 5중량부, 멸치액젓 0.01 ~ 5중량부, 멸치젓 0.01 ~ 5중량부, 새우젓 0.01 ~ 5중량부, 설탕 0.01 ~ 5중량부 및 물엿 0.01 ~ 5중량부를 포함하는 것일 수 있다.According to another embodiment of the present invention, the spice is based on 100 parts by weight of Chinese cabbage, radish 15 to 25 parts by weight,
본 발명의 또 다른 구현예에 따르면, 상기 양념은 새우, 다시마, 무 및 양파를 포함하는 육수를 더 포함하는 것일 수 있다.According to another embodiment of the present invention, the seasoning may further comprise broth including shrimp, kelp, radish and onion.
본 발명의 또 다른 구현예에 따르면, 상기 육수는 배추 100중량부에 대하여, 새우 0.01 ~ 5중량부, 다시마 0.01 ~ 5중량부, 무 0.01 ~ 5중량부 및 양파 0.01 ~ 5중량부를 포함하는 것일 수 있다.According to another embodiment of the present invention, the broth is to include 0.01 to 5 parts by weight of shrimp, 0.01 to 5 parts by weight, seaweed 0.01 to 5 parts by weight, radish 0.01 to 5 parts by weight and onion 0.01 to 5 parts by weight based on 100 parts by weight of Chinese cabbage Can be.
본 발명은 상기 목적을 달성하기 위하여 절인 배추에 양념을 버무려 제조하되, 상기 양념은 삼채, 감자, 무, 고춧가루, 부추, 마늘, 생강, 대파, 양파, 배, 사과, 멸치액젓, 멸치젓, 새우젓, 설탕, 물엿 및 육수를 혼합한 것인 삼채 김치의 제조방법을 제공한다.The present invention is prepared by mixing seasoning cabbage in order to achieve the above object, the seasoning is three, potato, radish, red pepper powder, leek, garlic, ginger, leek, onions, pears, apples, anchovy sake, anchovy chop, shrimp chop, It provides a method of manufacturing three kimchi that is a mixture of sugar, starch syrup and broth.
본 발명의 일 구현예에 따르면, 절인 배추 65중량부에 대하여 양념 25 ~ 40 중량부를 버무려 제조되는 것인 삼채 김치의 제조방법을 제공할 수 있다.According to one embodiment of the present invention, it is possible to provide a method for producing three kimchi prepared by mixing 25 to 40 parts by weight of seasoning with respect to 65 parts by weight of pickled cabbage.
본 발명의 다른 구현예에 따르면, 상기 양념은 무 150중량부 대비, 삼채 0.01 ~ 10중량부, 감자 0.01 ~ 10중량부, 고춧가루 20 ~ 40중량부, 부추 0.01 ~ 10중량부, 마늘 10 ~ 25중량부, 생강 0.01 ~ 10중량부, 대파 0.01 ~ 10중량부, 양파 10 ~ 25중량부, 배 1 ~ 15중량부, 사과 1 ~ 15중량부, 멸치액젓 0.01 ~ 10중량부, 멸치젓 0.01 ~ 15중량부, 새우젓 5 ~ 20중량부, 설탕 1 ~ 15중량부, 물엿 1 ~ 15중량부 및 육수 10 ~ 25중량부를 혼합한 것일 수 있다.According to another embodiment of the present invention, the seasoning is 150 parts by weight, three 0.01 ~ 10 parts by weight, potato 0.01 ~ 10 parts by weight, red pepper powder 20 ~ 40 parts by weight, leek 0.01 ~ 10 parts by weight, garlic 10 ~ 25 100 parts by weight, ginger 0.01 to 10 parts by weight, leek 0.01 to 10 parts by weight, onions 10 to 25 parts by weight,
본 발명의 또 다른 구현예에 따르면, 상기 육수는 정제수에 새우, 다시마, 무 및 양파를 넣고 20 ~ 30시간 동안 숙성하여 제조되는 것일 수 있다.According to another embodiment of the present invention, the broth may be prepared by putting shrimp, kelp, radish and onion in purified water and ripening for 20 to 30 hours.
본 발명의 또 다른 구현예에 따르면, 상기 육수는 정제수 7중량부에 대하여, 새우 0.1 ~ 5중량부, 다시마 0.01 ~ 5중량부, 무 0.1 ~ 5중량부 및 양파 0.1 ~ 5중량부를 넣고 20 ~ 30시간 동안 숙성하여 제조되는 것일 수 있다.According to another embodiment of the present invention, the broth is added to about 7 parts by weight of purified water, 0.1 to 5 parts by weight of shrimp, 0.01 to 5 parts by weight of kelp, 0.1 to 5 parts by weight of radish and 0.1 to 5 parts by weight of onion, 20 to It may be prepared by aging for 30 hours.
본 발명의 또 다른 구현예에 따르면, 상기 절인 배추는 염도가 1.5 ~ 2.5%인 것일 수 있다.According to another embodiment of the present invention, the pickled cabbage may have a salinity of 1.5 to 2.5%.
본 발명은 김치 양념에 삼채 및 감자를 첨가하여 삼채 고유의 향은 유지하면서도 삼채 고유의 쓴맛이 개선된 삼채 김치 및 이의 제조방법을 제공할 수 있다.The present invention can provide three kimchi and its manufacturing method by adding three and potatoes to kimchi seasoning while maintaining the inherent aroma of three, but improved three bitter taste.
도 1은 실시예 3, 7, 9, 10 및 비교예 1, 2의 삼채 김치의 pH를 측정한 결과이다.1 is a result of measuring the pH of three kimchi of Example 3, 7, 9, 10 and Comparative Examples 1, 2.
삼채는 마늘, 양파, 부추의 맛이 나서 김치와 잘 어우러지며 입맛을 돋궈주는 역할을 한다. 삼채는 단백질, 당, 섬유소 등이 양파보다 다량 함유되어 있고 식이 유황화합물이 마늘보다 6배가 많다. 또한, 삼채는 항산화, 항균작용, 항암, 항 혈액응고, 항콜레스테롤 및 혈당 강화에 도움이 된다고 알려져 있다. 이러한 유용한 효능으로 종래에 삼채를 이용하여 김치를 제조하고 있으나 종래의 삼채 김치는 삼채 특유의 쓴맛을 제어하지 못해 남녀노소에게 기호도가 낮다는 문제점이 있다.The three flavors of garlic, onion, and leek make it a good match with kimchi and enhance the taste. Three vegetables contain more protein, sugar, and fiber than onions, and six times more dietary sulfur compounds than garlic. In addition, three are known to help antioxidant, antibacterial, anti-cancer, anticoagulant, anti-cholesterol and blood sugar strengthening. Conventionally, Kimchi has been produced by using three kinds of useful effects, but the conventional three kinds of kimchi cannot control the bitterness peculiar to three kinds, so there is a problem that low preference for young and old.
본 발명은 종래의 삼채 김치가 가지는 문제를 해결하고자 하는 것으로, 본 발명은 절인 배추를 양념에 버무려 제조하는 김치에 있어서, 상기 양념은 삼채 및 감자를 포함하는 것인 삼채 김치를 제공한다. 삼채를 포함하는 김치 양념에 감자를 적용하면 삼채 고유의 향은 해치지 않으면서 삼채 특유의 쓴맛이 제어할 수 있어 기호도가 우수한 삼채 김치를 제조할 수 있다. 또한, 삼채와 감자는 다른 식품원료에 비해 칼륨이 다량 함유되어 있어 상기 두 가지를 모두 포함하는 양념을 가지고 김치를 제조할 경우 나트륨이 저감된 저염 김치를 제공할 수 있다.The present invention is to solve the problem of the conventional three kimchi, the present invention in kimchi prepared by seasoning pickled cabbage, the seasoning provides three kimchi that includes three and potatoes. If you apply potatoes to kimchi seasoning containing three vegetables, three kinds of kimchi can be produced with excellent taste because the unique bitter taste can be controlled without harming the inherent aroma of three vegetables. In addition, the three and potatoes contain a large amount of potassium compared to other food ingredients when the kimchi with a seasoning containing both of them can provide a low salt kimchi reduced sodium.
상기 삼채 김치는 배추 100중량부에 대하여, 삼채 0.01 ~ 10중량부, 감자 0.01 ~ 10중량부를 포함할 수 있으며, 더 바람직하게는 배추 100중량부에 대하여, 삼채 0.1 ~ 5중량부, 감자 0.1 ~ 5중량부를 포함하는 것이다. 상기 중량부대로 삼채 및 감자를 포함할 경우 가장 탁월한 맛과 산도를 장기간 유지할 수 있는 삼채 김치를 제공할 수 있다. 구체적으로 김치는 숙성에 의해 유산균이 증식하고 대사산물로 젖산 등의 유기산을 생성하여 맛에 산미가 부여된다. 보통 김치는 pH 4.5 ~ 5.0 정도일 경우 최적의 맛 상태라고 하는데 이러한 최적의 맛 상태가 길게 유지될 경우 김치의 저장성이 증대됐다고 볼 수 있다. 또한, 김치는 계속 발효가 진행되면서 조직이 연부되고 맛이 시어지게 되어 관능이 좋지 못하다. 특히 판매되는 김치 제품의 경우에는 김치의 발효가 빠르게 진행될 경우 제품의 가치를 상실할 수 있으며 이산화탄소 가스의 발생으로 인해 포장지가 팽창되어 소비자의 소비 욕구를 감소시킬 수 있다. 따라서 김치에 있어서 저장성은 매우 중요한 특성 중 하나라고 할 수 있다. 본 발명과 같이 상기 중량부대로 삼채 및 감자를 포함하는 삼채 김치는 최적의 pH(pH 4.5 ~ 5.0)를 일반 김치보다 약 2배 정도 길게 유지할 수 있다. 또한, 유산균 수는 유지되면서 배추가 쉽게 무르지 않아 아삭거리는 질감까지 오랫동안 유지되어 기호도가 우수하다. 상기 삼채 및 감자의 중량부 범위가 상기를 벗어날 경우 삼채 김치의 맛과 저장성이 저하될 수 있다.The three kimchi may include 0.01 to 10 parts by weight of three vegetables, 0.01 to 10 parts by weight of potatoes, more preferably 100 parts by weight of cabbage, 0.1 to 5 parts by weight of potatoes, 0.1 to 5 parts by weight of cabbage It contains 5 parts by weight. When the three parts by weight and including the potato can provide three kimchi that can maintain the most excellent taste and acidity for a long time. Specifically, kimchi is proliferated by aging, lactic acid bacteria are multiplied, and metabolites produce organic acids such as lactic acid to give taste to the taste. Normally, kimchi is said to have an optimal taste when the pH is 4.5 to 5.0. If the optimal taste is maintained for a long time, the storage capacity of kimchi is increased. In addition, kimchi as the fermentation proceeds as the tissue becomes soft and sour taste is bad sensory. In particular, the kimchi products sold may lose the value of the product if the fermentation of kimchi proceeds quickly, and the packaging can be expanded due to the generation of carbon dioxide gas to reduce the consumer's desire to consume. Therefore, storage is one of the very important characteristics of Kimchi. Three kimchi containing three and potatoes as the weight portion as in the present invention can maintain an optimal pH (pH 4.5 ~ 5.0) about 2 times longer than normal kimchi. In addition, while maintaining the number of lactic acid bacteria, the Chinese cabbage is not easily softened and maintained for a long time until the crispy texture is excellent. If the three parts by weight of the potato and the range outside the above may be reduced the taste and shelf life of three kimchi.
상기 삼채는 1 ~ 10 cm의 크기로 절단된 삼채 뿌리일 수 있으며, 더 바람직하게는 2 ~ 4 cm로 절단된 삼채 뿌리를 사용하는 것이다. 삼채를 즙을 내거나 간 것을 사용하는 것보다 절단된 삼채를 사용하여 삼채 특유의 쓴 맛을 감소시킬 수 있다.The three may be three roots cut to a size of 1 ~ 10 cm, more preferably to use three roots cut to 2 ~ 4 cm. Three cuts can be used to reduce the specific bitterness of the three rather than juice or three.
상기 감자는 감자분말, 감자채, 감자풀 및 감자즙 등 그 형태에 한정된 것은 아니나 감자풀의 형태로 사용하는 것이 바람직하다. 감자풀의 형태로 사용할 경우 삼채 김치의 맛이 더 조화롭고 삼채의 쓴맛을 더욱 제어할 수 있다. 상기 감자풀은 물에 감자분말을 풀어 제조된 것일 수 있고, 감자분말 및 찹쌀분말이 혼합된 분말을 물에 풀어 제조된 것일 수 있다.The potato is not limited to such forms as potato powder, potato vegetable, potato grass and potato juice, but is preferably used in the form of potato grass. When used in the form of potato paste, the taste of the three kimchi is more harmonious and the bitter taste of the three can be controlled more. The potato grass may be prepared by dissolving the potato powder in water, may be prepared by dissolving the powder mixed with potato powder and glutinous rice powder in water.
한편, 상기 양념은 무, 고춧가루, 부추, 마늘, 생강, 대파, 양파, 배, 사과, 멸치액젓, 멸치젓, 새우젓, 설탕 및 물엿을 더 포함할 수 있다. 바람직하게는 배추 100중량부에 대하여, 무 15 ~ 25중량부, 고춧가루 3 ~ 10중량부, 부추 0.01 ~ 5중량부, 마늘 0.01 ~ 5중량부, 생강 0.01 ~ 5중량부, 대파 0.01 ~ 5중량부, 양파 0.01 ~ 5중량부, 배 0.01 ~ 5중량부, 사과 0.01 ~ 5중량부, 멸치액젓 0.01 ~ 5중량부, 멸치젓 0.01 ~ 5중량부, 새우젓 0.01 ~ 5중량부, 설탕 0.01 ~ 5중량부 및 물엿 0.01 ~ 5중량부를 포함하는 것이다. 상기의 재료를 상기 중량부 범위만큼 포함하는 양념은 감칠맛이 우수하여 남녀노소에게 기호도가 높다. 상기 양념은 상기의 재료들을 정제수와 함께 혼합하여 제조될 수 있다.On the other hand, the seasoning may further include radish, red pepper powder, leek, garlic, ginger, green onions, onions, pears, apples, anchovy salt, anchovy salted, shrimp salted, sugar and starch syrup. Preferably 100 parts by weight of Chinese cabbage, 15 to 25 parts by weight of radish, 3 to 10 parts by weight of red pepper powder, 0.01 to 5 parts by weight of leek, 0.01 to 5 parts by weight of garlic, 0.01 to 5 parts by weight of ginger, 0.01 to 5 parts of leek 0.01 to 5 parts by weight of onions, 0.01 to 5 parts by weight of pears, 0.01 to 5 parts by weight of apples, 0.01 to 5 parts by weight of anchovies, 0.01 to 5 parts by weight of anchovy, 0.01 to 5 parts by weight of shrimp, 0.01 to 5 weight of sugar And 0.01 to 5 parts by weight of starch syrup. Seasonings containing the above ingredients in the weight part range are excellent in taste and high in preference to young and old. The seasoning may be prepared by mixing the above materials with purified water.
또한, 상기 양념은 새우, 다시마, 무 및 양파를 포함하는 육수를 더 포함할 수 있다. 상기 육수는 배추 100중량부에 대하여, 새우 0.01 ~ 5중량부, 다시마 0.01 ~ 5중량부, 무 0.01 ~ 5중량부 및 양파 0.01 ~ 5중량부를 포함하는 것이 바람직하다. 상기의 재료를 상기 중량부 범위만큼 포함하는 육수는 본 발명의 삼채 김치에 감칠맛을 더욱 부여할 수 있다. 상기 육수는 상기의 재료를 정제수에 담군 후 일정기간 동안 숙성하여 제조될 수 있다. 또한, 상기 새우는 새우분말, 다시마는 다시마 엑기스, 무는 간 무, 양파는 간 양파의 형태의 것으로 사용할 경우 감칠맛이 더욱 우수한 육수를 제조할 수 있다.In addition, the seasoning may further include broth including shrimp, kelp, radish and onion. It is preferable that the said broth contains 0.01-5 weight part of shrimps, 0.01-5 weight part of kelp, 0.01-5 weight part of radish, and 0.01-5 weight part of onions with respect to 100 weight part of cabbages. The broth containing the above ingredients by the weight part range may further impart a rich flavor to the three kimchi of the present invention. The broth may be prepared by immersing the material in purified water and aging for a certain period of time. In addition, when the shrimp is used in the form of shrimp powder, kelp is kelp extract, radish is liver radish, onion is in the form of liver onion can be prepared more broth.
한편, 본 발명의 삼채 김치는 가장 바람직한 형태로, 배추 60 ~ 70중량%, 무 10 ~ 20중량%, 삼채 0.01 ~ 5중량%, 고춧가루 0.1 ~ 5중량%, 부추 0.01 ~ 3중량%, 멸치액젓 0.01 ~ 3중량%, 멸치젓 0.01 ~ 3중량%, 새우젓 0.01 ~ 3중량%, 마늘 0.01 ~ 3중량%, 대파 0.01 ~ 3중량%, 양파 0.01 ~ 3중량%, 배 0.01 ~ 3중량%, 사과 0.01 ~ 3중량%, 감자 0.01 ~ 3중량%, 물엿 0.01 ~ 3중량%, 설탕 0.01 ~ 3중량%, 생강 0.01 ~ 3중량%, 육수 0.01 ~ 3중량% 및 나머지는 정제수를 포함하는 삼채 김치로서 제공되는 것이다. 상기와 같은 규격을 가지는 김치는 삼채 고유의 향은 살아 있으면서 삼채 특유의 쓴 맛이 제거되어 기호도가 우수하고 저장성이 우수하다. 따라서, 상기와 같은 규격을 가지는 김치는 소비자에게 최상의 상태의 제품으로서 제공될 수 있다. On the other hand, three kimchi of the present invention in the most preferred form, Chinese cabbage 60 ~ 70% by weight, radish 10 ~ 20% by weight, three vegetables 0.01 ~ 5% by weight, red pepper powder 0.1 ~ 5% by weight, leek 0.01 ~ 3% by weight, anchovy sake 0.01 ~ 3% by weight, anchovy 0.01 ~ 3%, shrimp roe 0.01 ~ 3%, garlic 0.01 ~ 3%, leek 0.01 ~ 3%, onion 0.01 ~ 3%, pear 0.01 ~ 3%, apple 0.01 ~ 3% by weight, 0.01-3% by weight of potatoes, 0.01-3% by weight of starch syrup, 0.01-3% by weight of sugar, 0.01-3% by weight of ginger, 0.01-3% by weight of broth and the rest as three kimchi containing purified water Will be. Kimchi having the same specifications as the three aromas of the three inherent alive while the distinctive bitter taste is removed, excellent taste and excellent storage. Therefore, kimchi having the above standard can be provided as a product of the best state to the consumer.
한편, 본 발명은 상기 목적을 달성하기 위하여 절인 배추에 양념을 버무려 제조하되, 상기 양념은 삼채, 감자, 무, 고춧가루, 부추, 마늘, 생강, 대파, 양파, 배, 사과, 멸치액젓, 멸치젓, 새우젓, 설탕, 물엿 및 육수를 혼합한 것인 삼채 김치의 제조방법을 제공한다. 본 발명에 의해 제조되는 삼채 김치는 삼채 고유의 향은 유지되면서 삼채 특유의 쓴맛이 제어되어 기호도가 우수할 뿐 아니라 저장성이 증대되어 제품으로서 소비자에게 제공되기 적합하다.On the other hand, the present invention is prepared by mixing seasoning cabbage in order to achieve the above object, the seasoning is three, potato, radish, red pepper powder, leek, garlic, ginger, leek, onion, pear, apple, anchovy sake, anchovy salt, It provides a method of producing three kimchi that is a mixture of shrimp chops, sugar, starch syrup and broth. Three kimchi prepared by the present invention is not only excellent in taste but also increased storage properties by maintaining the intrinsic aroma of the three three is suitable to be provided to the consumer as a product.
상기 삼채 김치는 절인 배추 65중량부에 대하여 양념 25 ~ 40중량부를 버무려 제조될 수 있다. 양념을 상기 중량부 범위를 벗어날 경우 삼채 김치의 관능이 떨어질 수 있다.The three kimchi can be prepared by mixing 25 to 40 parts by weight of marinated cabbage 65 parts by weight. If the seasoning is out of the above range by weight, the kimchi sensuality of the three can fall.
상기 양념은 무 150중량부 대비, 삼채 0.01 ~ 10중량부, 감자 0.01 ~ 10중량부, 고춧가루 20 ~ 40중량부, 부추 0.01 ~ 10중량부, 마늘 10 ~ 25중량부, 생강 0.01 ~ 10중량부, 대파 0.01 ~ 10중량부, 양파 10 ~ 25중량부, 배 1 ~ 15중량부, 사과 1 ~ 15중량부, 멸치액젓 0.01 ~ 15중량부, 멸치젓 0.01 ~ 15중량부, 새우젓 5 ~ 20중량부, 설탕 1 ~ 15중량부, 물엿 1 ~ 15중량부 및 육수 10 ~ 25중량부를 혼합하여 제조되는 것이 바람직하다. 더욱 바람직하게는 무 150중량부 대비, 삼채 0.1 ~ 5중량부, 감자 0.1 ~ 5중량부, 고춧가루 20 ~ 40중량부, 부추 0.1 ~ 10중량부, 마늘 10 ~ 25중량부, 생강 0.1 ~ 10중량부, 대파 0.01 ~ 5중량부, 양파 10 ~ 20중량부, 배 5 ~ 15중량부, 사과 1 ~ 10중량부, 멸치액젓 1 ~ 15중량부, 멸치젓 1 ~ 15중량부, 새우젓 5 ~ 20중량부, 설탕 3 ~ 15중량부, 물엿 5 ~ 15중량부 및 육수 10 ~ 25중량부를 혼합하여 제조되는 것이다. 상기 양념은 바람직하게 양파, 배, 사과, 마늘, 생강, 멸치젓 및 새우젓을 다짐기를 이용하여 다진 것에 무, 고춧가루, 삼채, 감자, 설탕, 물엿, 멸치액젓 및 육수를 혼합한 후, 부추 및 대파를 더욱 혼합하여 제조될 수 있고, 더 바람직하게는 상기 제조된 양념을 20 ~ 30시간 동안 숙성하는 것이다. 상기의 재료들을 상기의 중량부 범위만큼 포함되도록 양념을 제조한 후 숙성하면 기호도가 우수한 삼채 김치용 양념을 제조할 수 있다.The seasoning is 150 parts by weight of radish, 0.01 to 10 parts by weight, 0.01 to 10 parts by weight of potatoes, 20 to 40 parts by weight of red pepper powder, 0.01 to 10 parts by weight of leek, 10 to 25 parts by weight of garlic, 0.01 to 10 parts by weight of ginger , Green onion 0.01 ~ 10 parts by weight, onion 10 ~ 25 parts by weight,
상기 육수는 정제수에 새우, 다시마, 무 및 양파를 넣고 20 ~ 30시간 동안 숙성하여 제조되는 것이 바람직하다. 더 바람직하게는 정제수 7중량부에 대하여, 새우 0.1 ~ 5중량부, 다시마 0.01 ~ 5중량부, 무 0.1 ~ 5중량부 및 양파 0.1 ~ 5중량부를 넣고 20 ~ 30시간 동안 숙성하여 제조되는 것이 좋다. 일반적으로 육수를 제조 시 정제수에 육수 재료를 넣고 일정시간 동안 끓여 제조하는데 본 발명은 재료를 정제수에 일정시간 동안 담구어 육수를 제조한다. 상기와 같이 제조된 육수는 삼채 김치에 감칠맛을 더욱 부여할 수 있다. 또한, 상기 새우는 새우분말, 다시마는 다시마 엑기스, 무는 간무, 양파는 간 양파의 형태의 것으로 사용하여 육수를 제조하면 감칠맛이 더욱 우수하다.The broth is preferably prepared by putting shrimp, kelp, radish and onion into purified water and aging for 20 to 30 hours. More preferably, 7 to 5 parts by weight of purified water, 0.1 to 5 parts by weight of seaweed, 0.01 to 5 parts by weight of kelp, 0.1 to 5 parts by weight of radish and 0.1 to 5 parts by weight of onions are prepared by aging for 20 to 30 hours. . In general, when preparing broth to put the broth material in purified water to boil for a predetermined time to prepare the present invention, the material is soaked in purified water for a predetermined time to prepare the broth. The broth prepared as described above may further impart a rich flavor to three kimchi. In addition, the shrimp is a shrimp powder, kelp is kelp extract, radish soy radish, onion is used in the form of liver onions to produce a broth is more excellent flavor.
상기 본 발명의 삼채 김치의 제조방법에 대하여 구체적인 예를 들어 설명하면, 절인 배추 65.5kg에 양념 34.5kg을 버무려 삼채 김치를 제조하되, 상기 양념은 양파 15kg, 마늘 15kg, 생강 4kg, 간 배 10kg, 사과 8kg, 멸치젓 6kg, 새우젓 10kg을 다짐기를 이용하여 다진 것에 채썬 무 150kg, 고춧가루 30kg, 2 ~ 4 cm로 자른 삼채 뿌리 4kg, 감자풀 1kg, 설탕 8kg, 물엿 10kg, 멸치액젓 6kg 및 육수 15kg을 혼합하고, 그 후 2 ~ 4 cm로 자른 부추 3kg 및 대파 1kg을 더욱 첨가 및 혼합하여 제조될 수 있다.When explaining a specific example for the production method of the three kimchi of the present invention, marinated cabbage 65.5kg mixed with 34.5kg of seasoning to produce three kimchi, the seasoning is 15kg onion, 15kg garlic, 4kg ginger, 10kg liver pear, 8 kg of apples, 6 kg of anchovy, 10 kg of shrimp chopped with a compactor, mixed with 150 kg of radish, 30 kg of red pepper powder, 4 kg of three roots cut into 2-4 cm, 1 kg of potato grass, 8 kg of sugar, 10 kg of starch syrup, 6 kg of anchovy broth and 15 kg of broth And then, it can be prepared by further adding and mixing 3kg leek and 1kg leek cut to 2 ~ 4 cm.
상기 절인 배추는 6 ~ 8%(w/w)의 염도에 배추를 침지한 후 상온에서 10 ~ 12시간 동안 절여 제조될 수 있으며, 절인 배추의 염도는 바람직하게 1.0 ~ 2.5%(w/w)인 것이 좋다. 상기 염도의 절인 배추를 사용할 경우 상기 양념과 간과 잘 어우러져 맛이 우수하고, 아삭거림이 장기간 동안 유지되는 김치를 제공할 수 있다.The pickled cabbage may be prepared by immersing the cabbage in salinity of 6 ~ 8% (w / w) for 10 to 12 hours at room temperature, the salinity of pickled cabbage is preferably 1.0 ~ 2.5% (w / w) It is good to be. When using the salted cabbage of the salinity is well matched with the seasoning and liver can provide a kimchi that is excellent in taste and crisp is maintained for a long time.
상기 삼채는 1 ~ 10 cm의 크기로 절단된 삼채 뿌리일 수 있으며, 더 바람직하게는 2 ~ 4 cm로 절단된 삼채 뿌리를 사용하는 것이다. 삼채를 즙을 내거나 간 것을 사용하는 것보다 절단된 삼채를 사용하여 삼채 특유의 쓴 맛을 감소시킬 수 있다.The three may be three roots cut to a size of 1 ~ 10 cm, more preferably to use three roots cut to 2 ~ 4 cm. Three cuts can be used to reduce the specific bitterness of the three rather than juice or three.
상기 감자는 감자분말, 감자채, 감자풀 및 감자즙 등 그 형태에 한정된 것은 아니다 감자풀의 형태로 사용하는 것이 바람직하다. 감자풀의 형태로 사용할 경우 삼채 김치의 맛이 더 조화롭고 삼채의 쓴맛을 더욱 제어할 수 있다. 상기 감자풀은 감자분말을 물에 풀어 제조된 것일 수 있고, 감자분말 및 찹쌀분말의 혼합분말을 물에 풀어 제조된 것일 수 있다.The potato is not limited to such forms as potato powder, potato vegetable, potato grass and potato juice, and is preferably used in the form of potato grass. When used in the form of potato paste, the taste of the three kimchi is more harmonious and the bitter taste of the three can be controlled more. The potato grass may be prepared by dissolving the potato powder in water, may be prepared by dissolving the mixed powder of potato powder and glutinous rice powder in water.
상기 무, 부추 및 대파는 1 ~ 10 cm의 크기로 손질 된 것을 사용할 수 있다.The radish, leek and green onions can be used to trim the size of 1 ~ 10 cm.
이하 본 발명의 실시예는 여러가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 이하 설명되는 실시예로 한정되는 것은 아니다. 본 발명의 실시예는 본 발명에 속하는 기술분야에서 통상의 지식을 가진 자에게 본 발명을 보다 완전하게 설명하기 위하여 제공되는 것이다.Hereinafter, embodiments of the present invention may be modified in various forms, and the scope of the present invention is not limited to the embodiments described below. The embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.
실시예 1: 삼채 김치의 제조Example 1 Preparation of Three Kimchi
아래와 같이 준비된 절인 배추 65.5kg에 김치 양념 34.5kg을 버무려 삼채 김치를 제조하였다. Three kimchi was prepared by mixing 34.5 kg of kimchi sauce with 65.5 kg of pickled cabbage prepared as follows.
<절인 배추 준비><Prepared pickled cabbage>
배추를 6~8%(w/w) 염수(천일염 사용)에 넣고 상온에서 10 ~12시간 동안 절여주었다. 상기 절여진 배추를 1℃ 이하의 물로 세척하고 1~2시간 동안 탈염하였다. 이렇게 준비된 절인 배추의 염도는 1.0 ~ 2.5%(w/w)였다.Chinese cabbage was put in 6-8% (w / w) brine (using natural salt) and pickled at room temperature for 10-12 hours. The pickled cabbage was washed with water of 1 ° C. or less and desalted for 1-2 hours. The salinity of the prepared cabbage was 1.0-2.5% (w / w).
<김치 양념 제조>Kimchi seasoning production
양파 15kg, 마늘 15kg, 생강 4kg, 간 배 10kg, 사과 8kg, 멸치젓 6kg, 새우젓 10kg을 다짐기를 이용하여 다진 것에 채썬 무 150kg, 고춧가루 30kg, 2 ~ 4 cm로 자른 삼채 뿌리 4kg, 감자풀 1kg, 설탕 8kg, 물엿 10kg, 멸치액젓 6kg 및 정제수 15kg을 혼합하였다. 그 후 2 ~ 4 cm로 자른 부추 3kg 및 대파 1kg을 더욱 첨가 및 혼합하여 양념을 제조하였다. 이때 상기 감자풀은 상온의물 40kg에 감자가루 300g을 풀어 제조하였고, 제조된 양념은 하루 숙성 후 사용하였다.15 kg of onions, 15 kg of garlic, 4 kg of ginger, 10 kg of liver pears, 8 kg of apples, 6 kg of anchovies, 10 kg of shrimp chopped with a mincer, 150 kg of radish, 30 kg of red pepper powder, 4 kg of three roots cut into 2-4 cm,
실시예 2: 삼채 김치의 제조Example 2: Preparation of Three Kimchi
아래와 같이 준비된 절인 배추 65.5kg에 김치 양념 34.5kg을 버무려 삼채 김치를 제조하였다. Three kimchi was prepared by mixing 34.5 kg of kimchi sauce with 65.5 kg of pickled cabbage prepared as follows.
<절인 배추 준비><Prepared pickled cabbage>
배추를 6~8%(w/w) 염수(천일염 사용)에 넣고 상온에서 10 ~12시간 동안 절여주었다. 상기 절여진 배추를 1℃ 이하의 물로 세척하고 1~2시간 동안 탈염하였다. 이렇게 준비된 절인 배추의 염도는 1.0 ~ 2.5%(w/w)였다.Chinese cabbage was put in 6-8% (w / w) brine (using natural salt) and pickled at room temperature for 10-12 hours. The pickled cabbage was washed with water of 1 ° C. or less and desalted for 1-2 hours. The salinity of the prepared cabbage was 1.0-2.5% (w / w).
<육수 제조><Stock production>
육수는 새우분말 2kg, 다시마 엑기스 1kg, 간 무 3kg 및 간 양파 2kgdmf 정제수 7kg에 넣고 하루 숙성 후 사용하였다.The broth was put into shrimp powder 2kg, kelp extract 1kg, liver radish 3kg and liver onion 2kgdmf purified water 7kg and used after one day aging.
<김치 양념 제조>Kimchi seasoning production
양파 15Kg, 마늘 15Kg, 생강 4Kg, 간 배10kg, 사과8kg, 멸치젓 6Kg, 새우젓 10Kg을 다짐기를 이용하여 다진 것에 채썬 무 150Kg, 고춧가루 30Kg, 2 ~ 4 cm로 자른 삼채 뿌리 4Kg, 감자풀 1Kg, 설탕 8Kg, 물엿 10Kg, 멸치액젓 6Kg 및 육수 15Kg을 혼합하였다. 그 후 2 ~ 4 cm로 자른 부추 3Kg 및 대파 1Kg을 더욱 첨가 및 혼합하여 양념을 제조하였다. 이때 상기 감자풀은 상온의물 40Kg에 감자가루 300g을 풀어 제조하였고, 제조된 양념은 하루 숙성 후 사용하였다. Onion 15Kg, Garlic 15Kg, Ginger 4Kg, Liver Pear 10kg, Apple 8kg, Anchovy Sauce 6Kg, Shrimp Sauce 10Kg Chopped with Mince 150Kg, Red Pepper Powder 30Kg, Three Roots 4Kg, Potato Paste 1Kg, Sugar 8Kg, starch syrup 10Kg, anchovy salted 6Kg and broth 15Kg were mixed. Thereafter, 3Kg leek and 1Kg leek cut into 2-4 cm were further added and mixed to prepare a seasoning. At this time, the potato paste was prepared by loosening the potato powder 300g in 40Kg of room temperature, the prepared seasoning was used after one day aging.
실시예 3 내지 5: 삼채 김치의 제조Examples 3 to 5: Preparation of three kimchi
본 실시예 3 내지 5에서는 삼채가 1중량% 함유되고 감자가 0.1 내지 1중량% 함유되도록 조절하여 각각의 삼채 김치를 제조하였다. In Examples 3 to 5, three kinds of kimchi were prepared by adjusting them to contain 1 wt% and 0.1 to 1 wt% of potatoes.
절인 배추 65.5kg에 김치 양념 34.5kg을 버무려 삼채 김치를 제조하였으며, 제조에 사용한 절인 배추와 김치 양념은 아래와 같았다.Kimchi seasoned with 34.5kg of pickled Chinese cabbage and 34.5kg of pickled cabbage were prepared. The pickled cabbage and kimchi seasoning used for the preparation were as follows.
<절인 배추 준비><Prepared pickled cabbage>
배추를 6~8%(w/w) 염수(천일염 사용)에 넣고 상온에서 10 ~12시간 동안 절여주었다. 상기 절여진 배추를 1℃ 이하의 물로 세척하고 1~2시간 동안 탈염하였다. 이렇게 준비된 절인 배추의 염도는 1.0 ~ 2.5%(w/w)였다. Chinese cabbage was put in 6-8% (w / w) brine (using natural salt) and pickled at room temperature for 10-12 hours. The pickled cabbage was washed with water of 1 ° C. or less and desalted for 1-2 hours. The salinity of the prepared cabbage was 1.0-2.5% (w / w).
<김치 양념 제조>Kimchi seasoning production
양파 15kg, 마늘 15kg, 생강 4kg, 간 배10kg, 사과8kg, 멸치젓 6kg, 새우젓 10kg을 다짐기를 이용하여 다진 것에 채썬 무 150kg, 고춧가루 30kg, 2 ~ 4 cm로 자른 삼채 뿌리 22kg, 감자풀 3 내지 22kg, 설탕 8kg, 물엿 10kg, 멸치액젓 6kg 및 육수 15kg을 혼합하고, 그 후 2 ~ 4 cm로 자른 부추 3kg 및 대파 1kg을 더욱 첨가 및 혼합하여 양념을 제조하였다. 이때 상기 감자풀은 상온 물 7kg에 감자가루 300g을 풀어 제조하였고, 제조된 양념은 하루 숙성 후 사용하였다.15 kg of onion, 15 kg of garlic, 4 kg of ginger, 10 kg of liver pears, 8 kg of apples, 6 kg of anchovy, 10 kg of shrimp chopped with a mincer, 150 kg of radish, 30 kg of red pepper powder, 22 kg of three roots cut into 2 to 4 cm,
한편, 본 실시예 3 내지 5에 의해 제조된 삼채 김치는 삼채를 1중량% 함유하고 상기 감자풀의 함량에 따라, 실시예 3(감자풀 0.1중량% 함유), 실시예 4(감자풀 0.5중량% 함유), 실시예 5(감자풀 1중량% 함유)로 지칭하였다.On the other hand, three kimchi prepared by Examples 3 to 5 contain 1% by weight of three vegetables, and according to the content of the potato grass, Example 3 (containing 0.1% by weight of potato grass), Example 4 (0.5 weight of potato grass) %), And Example 5 (containing 1% by weight of potato grass).
실시예 6 내지 8: 삼채 김치의 제조Examples 6 to 8: Preparation of Three Kimchi
본 실시예 6 내지 8에서는 삼채가 2중량% 함유되고 감자가 0.1 내지 1중량% 함유되도록 조절하여 각각의 삼채 김치를 제조하였다. In Examples 6 to 8, each of three kimchi was prepared by adjusting the content of two to two weight percent and 0.1 to 1 weight percent of potatoes.
절인 배추 65.5kg에 김치 양념 34.5kg을 버무려 삼채 김치를 제조하였으며, 제조에 사용한 절인 배추와 김치 양념은 아래와 같았다.Kimchi seasoned with 34.5kg of pickled Chinese cabbage and 34.5kg of pickled cabbage were prepared. The pickled cabbage and kimchi seasoning used for the preparation were as follows.
<절인 배추 준비><Prepared pickled cabbage>
배추를 6~8%(w/w) 염수(천일염 사용)에 넣고 상온에서 10 ~12시간 동안 절여주었다. 상기 절여진 배추를 1℃ 이하의 물로 세척하고 1~2시간 동안 탈염하였다. 이렇게 준비된 절인 배추의 염도는 1.0 ~ 2.5%(w/w)였다. Chinese cabbage was put in 6-8% (w / w) brine (using natural salt) and pickled at room temperature for 10-12 hours. The pickled cabbage was washed with water of 1 ° C. or less and desalted for 1-2 hours. The salinity of the prepared cabbage was 1.0-2.5% (w / w).
<김치 양념 제조>Kimchi seasoning production
양파 15kg, 마늘 15kg, 생강 4kg, 간 배10kg, 사과8kg, 멸치젓 6kg, 새우젓 10kg을 다짐기를 이용하여 다진 것에 채썬 무 150kg, 고춧가루 30kg, 2 ~ 4 cm로 자른 삼채 뿌리 43kg, 감자풀 3 내지 22kg, 설탕 8kg, 물엿 10kg, 멸치액젓 6kg 및 육수 15kg을 혼합하고, 그 후 2 ~ 4 cm로 자른 부추 3kg 및 대파 1kg을 더욱 첨가 및 혼합하여 양념을 제조하였다. 이때 상기 감자풀은 상온 물 7kg에 감자가루 300g을 풀어 제조하였고, 제조된 양념은 하루 숙성 후 사용하였다.15 kg of onion, 15 kg of garlic, 4 kg of ginger, 10 kg of liver pears, 8 kg of apples, 6 kg of anchovy chops, 10 kg of shrimp chopped with a mincer, 150 kg of radish, 30 kg of red pepper powder, 43 kg of three roots cut into 2-4 cm,
한편, 본 실시예 6 내지 8에 의해 제조된 삼채 김치는 삼채를 2중량% 함유하고 상기 감자풀의 함량에 따라, 실시예 6(감자풀 0.1중량% 함유), 실시예 7(감자풀 0.5중량% 함유), 실시예 8(감자풀 1중량% 함유)으로 지칭하였다.On the other hand, three kimchi prepared by Examples 6 to 8 contain 2% by weight of three vegetables, according to the content of the potato grass, Example 6 (containing 0.1% by weight of potato grass), Example 7 (0.5 weight of potato grass) %), And Example 8 (containing 1% by weight of potato grass).
비교예 1: 삼채 김치의 제조Comparative Example 1: Preparation of Three Kimchi
김치 양념에 감자풀 대신 찹쌀풀을 0.1중량% 함유한 것 외에는 실시예 3과 동일한 방법으로 삼채 김치를 제조하였다. Three kimchi was prepared in the same manner as in Example 3 except that the kimchi seasoning contained 0.1 wt% glutinous rice paste instead of potato paste.
실험예 1: 관능평가Experimental Example 1: sensory evaluation
상기 실시예 3 내지 8 및 비교예 1에서 제조된 각 삼채 김치의 관능평가를 실시하였다.Sensory evaluation of each of the three kimchi prepared in Examples 3 to 8 and Comparative Example 1 was carried out.
관능평가는 김치를 좋아한다고 응답한 응답자 20명을 대상으로 각각의 김치를 시식하게 한 후, 쓴맛, 짠맛에 중점을 두고 맛을 5점 척도로서 평가하도록 하였다. 관능평가 결과는 하기 표 1과 같았다.In the sensory evaluation, each of the 20 respondents who answered that they liked kimchi had a taste of each kimchi and evaluated the taste on a five-point scale, focusing on bitter and salty tastes. Sensory evaluation results were as shown in Table 1 below.
상기 표 1에서 확인되는 바와 같이 감자의 첨가에 의해 삼채의 쓴맛이 개선되고 김치의 짠맛도 감소됨을 확인할 수 있었다.As confirmed in Table 1, it was confirmed that the bitter taste of the three was improved and the salty taste of kimchi was also reduced by the addition of potatoes.
쓴맛에 있어서는 실시예 3(삼채 1중량%, 감자풀 0.1중량% 함유 삼채 김치) 및 실시예 7(삼채 2중량%, 감자풀 0.5중량% 함유 삼채 김치)가 점수가 높고, 짠맛에 있어서는 감자 함유량이 증가할수록 짠맛이 덜 느껴지는 것을 확인할 수 있었다. For bitter taste, Example 3 (three weights of three kimchis containing 1% by weight of three and kimchi) and Example 7 (three weights of three weights of three and kimchi containing 0.5% of potato grass) had high scores, and the content of potatoes in salty taste. As it increases, the salty taste was less felt.
실시예 9 및 10: 삼채 김치의 제조Examples 9 and 10: Preparation of Three Kimchi
본 실시예에서는 김치 양념을 정제수가 아닌 육수를 첨가하여 제조한 후, 이를 이용하여 삼채 김치를 제조하였다.In this embodiment, kimchi seasoning was prepared by adding broth, not purified water, and then three kimchis were prepared using the same.
이때, 육수는 새우분말 2kg, 다시마 엑기스 1kg, 간 무 3kg 및 간 양파 2kg을 정제수 7kg에 넣고 하루 동안 숙성시켜 제조하였다.At this time, the broth was prepared by putting shrimp powder 2kg, kelp extract 1kg, liver radish 3kg and liver onion 2kg in purified water 7kg for one day.
본 실시예 9 및 10에 의해 제조된 삼채 김치는 삼채 및 감자풀의 함량에 따라 실시예 9(삼채 1중량%, 감자풀 0.1중량%, 육수 함유) 및 실시예 10(삼채 2중량%, 감자풀 0.5중량%, 육수 함유)로 지칭하였다.Three kimchi prepared by Examples 9 and 10 according to the content of three and potato grass Example 9 (1% by weight, 0.1% by weight of potato grass, containing broth) and Example 10 (2% by weight of three vegetables, potatoes) Grass 0.5% by weight, broth).
비교예 2: 삼채 김치의 제조Comparative Example 2: Preparation of Three Kimchi
김치 양념에 감자풀 대신 찹쌀풀을 첨가한 것 외에는 실시예 9와 동일한 방법으로 삼채 김치를 제조하였다.Three kimchi was prepared in the same manner as in Example 9 except that glutinous rice paste was added to potato kimchi instead of potato paste.
실험예 2: 관능평가Experimental Example 2: Sensory Evaluation
상기 실시예 9, 10 및 비교예 2에서 제조된 각 삼채 김치의 관능평가를 실시하였다.Sensory evaluation of each of the three kimchi prepared in Examples 9, 10 and Comparative Example 2 was carried out.
관능평가는 김치를 좋아한다고 응답한 응답자 20명을 대상으로 각각의 김치를 시식하게 한 후, 쓴맛, 감칠맛에 중점을 두고 맛을 5점 척도로서 평가하도록 하였다. 관능평가 결과는 하기 표 2와 같았다.In the sensory evaluation, 20 respondents who answered that they liked kimchi were asked to taste each kimchi, and the taste was evaluated on a five-point scale with an emphasis on bitter and umami. Sensory evaluation results were as shown in Table 2 below.
상기 표 2에서 확인되는 바와 같이 육수의 사용에 의해서 삼채의 쓴맛이 개선되긴 하나 감자의 첨가가 쓴맛 개선에 효율적이며, 육수는 삼채 김치에 더욱 감칠맛을 부가함을 확인할 수 있었다.As confirmed in Table 2, the use of broth improves the bitterness of the three, but the addition of potatoes is effective in improving the bitter taste, and the broth was found to add more flavor to the three kimchi.
실험예 3: 저장성 평가Experimental Example 3: Evaluation of Storage Stability
본 실험예에서는 상기 실시예 3, 7, 9, 10 및 비교예 1, 2의 저장성을 확인하고자, PH/산도 측정 및 젖산균 수를 측정하였다. 실험방법은 다음과 같았다.In this experimental example, to confirm the storage properties of Examples 3, 7, 9, 10 and Comparative Examples 1, 2, the pH / acidity measurement and the number of lactic acid bacteria was measured. Experimental method was as follows.
<PH/산도 측정><PH / acidity measurement>
pH는 블랜더로 간 반죽 상태의 시료에 pH electrode를 직접 넣어 측정하였다. 적정산도는 반죽상태의 시료 약 1 g을 정확히 달아 희석(100 ml)하여 여과한 후, 여과액 20 ml에 0.01N NaOH 용액으로 pH가 8.3이 될 때까지 적정하였다. 또한, 별도로 증류수에 대한 바탕시험을 실시하여 다음 식에 따라 계산하였다.The pH was measured by inserting the pH electrode directly into the liver dough sample with a blender. The titratable acidity was precisely weighed by diluting about 100 g of a dough sample (100 ml), filtered, and titrated in 20 ml of the filtrate with a pH of 8.3N with 0.01 N NaOH solution. In addition, a background test on distilled water was separately performed and calculated according to the following equation.
A: 본 실험예 소비된 0.01N NaOH 용액의 ml A: ml of 0.01 N NaOH solution consumed in this experiment
B: 바탕 실험에 소비된 0.01N NaOH 용액의 ml B: ml of 0.01N NaOH solution consumed in the background experiment
0.0009: 0.01N NaOH 용액 1 ml에 상당하는 젖산균(g)0.0009: lactic acid bacteria (g) equivalent to 1 ml of 0.01N NaOH solution
f: 0.01N NaOH 용액의 역가f: titer of 0.01N NaOH solution
D: 희석배수D: dilution factor
S: 시료채취량(g) S: sampling amount (g)
<젖산균 수 측정><Lactobacillus count measurement>
무균적으로 시료를 10g 취한 후, 멸균된 0.85% saline용액으로 10배 희석하여 stomacher(Bagmixer R400)로 균질화한 후 단계 희석하여 실험을 실시하였다. 일반 세균수의 경우 PCA 배지를 사용하여 단계별로 희석한 시료를 접종한 후, pouring culture method로 30℃에서48시간 배양하여 계수하였다. 젖산균을 형태적 특성에 따라 선별 계수하기 위하여 MRS 배지에 BPB 지시약 20ppm을 넣어 제조한 BPB 선택배지를 사용하여 단계별로 희석한 시료를 접종하고 spreading culture method로 30℃에서 72시간 배양하였다. 이때 전체적으로 환이 없거나 암청색을 띄는 것을 Leuconostoc sp.로, 중앙에 암청색환이 있으나 전체적으로 담청색을 띄는 것을 Lactobacillus sp.로 계수하였다. 계수한 균의 집락수는 CFU/g로 표시하였다.Aseptically, 10 g of the sample was taken, diluted 10-fold with sterile 0.85% saline solution, homogenized with stomacher (Bagmixer R400), and then diluted with experiments. In the case of the normal bacterial number was inoculated by diluting the sample by step using PCA medium, it was counted by incubating at 30 ℃ 48 hours by pouring culture method. In order to screen the lactic acid bacteria according to their morphological characteristics, the samples were inoculated in stages using a BPB selective medium prepared by adding 20 ppm of BPB indicator to MRS medium and incubated at 30 ° C. for 72 hours using a spreading culture method. At this time, Leuconostoc sp . Showed no ring or dark blue color as a whole, and Lactobacillus sp . The colony count of the counted bacteria was expressed as CFU / g.
측정결과는 아래 표 3 및 4와 같았다.The measurement results are shown in Tables 3 and 4 below.
pH 측정 결과, 상기 표 3 및 도 1에서 확인되는 바와 같이, 본 발명의 삼채 김치(실시예 3, 7, 9, 10)은 비교예 1, 2 보다 pH 4.5 ~ 5.0 값이 오랫동안 유지됨을 확인할 수 있었다. 또한, 본 발명의 삼채 김치는 5주 동안 pH가 4 이하로 떨어지지 않아 장기간 동안 최적의 맛을 제공할 수 있음에 반해, 감자가 첨가되지 않은 비교예 1, 2의 삼채 김치는 시간의 경과에 따라 pH가 매우 낮아짐을 확인할 수 있었다.As a result of the pH measurement, as shown in Table 3 and Figure 1, three kimchi of the present invention (Examples 3, 7, 9, 10) can be confirmed that the pH 4.5 ~ 5.0 value is maintained longer than Comparative Examples 1, 2 there was. In addition, while the three kimchi of the present invention can provide an optimal taste for a long time because the pH does not drop below 4 for five weeks, three kimchi of Comparative Examples 1 and 2 without the addition of potatoes over time It was confirmed that the pH is very low.
젖산균 측정 결과, 상기 표 4에서 확인되는 바와 같이, 본 발명의 삼채 김치는 비교예 김치와 비교하였을 때, 유산균 수 차이는 거의 없는 것으로 확인할 수 있었다.As a result of the lactic acid bacterium measurement, as shown in Table 4, the three kimchi of the present invention was confirmed that there is almost no difference in the number of lactic acid bacteria when compared with the comparative example kimchi.
이러한 결과를 통해, 본 발명의 삼채 김치는 유산균 수는 유지하면서 적정 pH를 장기간 유지할 수 있음을 알 수 있었다. Through these results, it was found that the three kimchi of the present invention can maintain a proper pH for a long time while maintaining the number of lactic acid bacteria.
Claims (13)
상기 양념은 삼채, 감자풀 및 육수를 포함하고,
상기 삼채의 첨가량은 배추 100 중량부에 대하여, 0.01 ~ 10중량부이고,
상기 감자풀의 첨가량은 배추 100 중량부에 대하여, 0.01 ~ 1중량부이며,
상기 육수는 정제수에 새우, 다시마, 무 및 양파를 넣고 20 ~ 30시간 동안 숙성한 것인 삼채 김치.In three kimchi which is made by mixing pickled cabbage with seasoning,
The seasoning includes three, potato grass and broth,
The addition amount of the three is 0.01 to 10 parts by weight, based on 100 parts by weight of Chinese cabbage,
The addition amount of the said potato paste is 0.01-1 weight part with respect to 100 weight part of cabbages,
The broth is three kimchi that is aged for 20 to 30 hours by putting shrimp, kelp, radish and onion in purified water.
상기 삼채는 1 ~ 10 cm의 크기로 절단된 삼채 뿌리인 것인 삼채 김치.The method of claim 1,
The three kimchi three kimchi will be cut to the size of 1 ~ 10 cm.
상기 양념은 무, 고춧가루, 부추, 마늘, 생강, 대파, 양파, 배, 사과, 멸치액젓, 멸치젓, 새우젓, 설탕 및 물엿을 더 포함하는 것인 삼채 김치.The method of claim 1,
The seasoning is three kimchi further comprising radish, red pepper powder, leek, garlic, ginger, green onions, onions, pears, apples, anchovy sake, anchovy chopsticks, shrimp chops, sugar and starch syrup.
상기 양념은 배추 100중량부에 대하여, 무 15 ~ 25중량부, 고춧가루 3 ~ 10중량부, 부추 0.01 ~ 5중량부, 마늘 0.01 ~ 5중량부, 생강 0.01 ~ 5중량부, 대파 0.01 ~ 5중량부, 양파 0.01 ~ 5중량부, 배 0.01 ~ 5중량부, 사과 0.01 ~ 5중량부, 멸치액젓 0.01 ~ 5중량부, 멸치젓 0.01 ~ 5중량부, 새우젓 0.01 ~ 5중량부, 설탕 0.01 ~ 5중량부 및 물엿 0.01 ~ 5중량부를 포함하는 것인 삼채 김치. The method of claim 4, wherein
The seasoning is based on 100 parts by weight of Chinese cabbage, 15 to 25 parts by weight of radish, 3 to 10 parts by weight of red pepper powder, 0.01 to 5 parts by weight of leek, 0.01 to 5 parts by weight of garlic, 0.01 to 5 parts by weight of ginger, 0.01 to 5 parts of leek 0.01 to 5 parts by weight of onions, 0.01 to 5 parts by weight of pears, 0.01 to 5 parts by weight of apples, 0.01 to 5 parts by weight of anchovies, 0.01 to 5 parts by weight of anchovy, 0.01 to 5 parts by weight of shrimp, 0.01 to 5 weight of sugar Three kimchi containing parts and 0.01 to 5 parts by weight syrup.
상기 육수는 배추 100중량부에 대하여, 새우 0.01 ~ 5중량부, 다시마 0.01 ~ 5중량부, 무 0.01 ~ 5중량부 및 양파 0.01 ~ 5중량부를 포함하는 것인 삼채 김치.The method of claim 1,
The broth is three kimchi containing 0.01 to 5 parts by weight of shrimp, 0.01 to 5 parts by weight, kelp 0.01 to 5 parts by weight, radish 0.01 to 5 parts by weight and onions 0.01 to 5 parts by weight.
상기 육수는 정제수 7중량부에 대하여, 새우 0.1 ~ 5중량부, 다시마 0.01 ~ 5중량부, 무 0.1 ~ 5중량부 및 양파 0.1 ~ 5중량부를 포함하는 것인 삼채 김치. The method of claim 1,
The broth is about three parts of kimchi, including 0.1 to 5 parts by weight of shrimp, 0.01 to 5 parts by weight of kelp, 0.1 to 5 parts by weight of radish and 0.1 to 5 parts by weight of onions.
상기 절인 배추는 염도가 1.0 ~ 2.5%(w/w)인 것인 삼채 김치.The method of claim 1,
The pickled cabbage is three-season kimchi that the salinity is 1.0 ~ 2.5% (w / w).
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| KR102132791B1 (en) * | 2020-02-21 | 2020-07-10 | 조은영 | Material for diy kimchi-making |
| KR20210136540A (en) * | 2020-05-08 | 2021-11-17 | 김준휘 | Method for manufacturing kimchi |
| KR102443902B1 (en) * | 2020-05-08 | 2022-09-15 | 김준휘 | Method for manufacturing kimchi |
| KR20230069606A (en) * | 2021-11-12 | 2023-05-19 | 농업회사법인(주)솔매 | Manufacturing method of yaksun kimchi using sprout barley |
| KR102701271B1 (en) | 2021-11-12 | 2024-09-02 | 농업회사법인(주)솔매 | Manufacturing method of yaksun kimchi using sprout barley |
| KR20230115445A (en) * | 2022-01-27 | 2023-08-03 | 동의대학교 산학협력단 | Funtional white kimchi containgin dioscorea polystachya and its manufacturing method |
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