KR102132791B1 - Diy 김장재료 - Google Patents
Diy 김장재료 Download PDFInfo
- Publication number
- KR102132791B1 KR102132791B1 KR1020200021404A KR20200021404A KR102132791B1 KR 102132791 B1 KR102132791 B1 KR 102132791B1 KR 1020200021404 A KR1020200021404 A KR 1020200021404A KR 20200021404 A KR20200021404 A KR 20200021404A KR 102132791 B1 KR102132791 B1 KR 102132791B1
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- South Korea
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- kimchi
- cabbage
- temperature
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Classifications
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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
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- 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
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- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
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- A—HUMAN NECESSITIES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
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Abstract
본 발명에 따른 DIY 김장재료는 각각 개별포장된 절임배추, 유산균, 양념소스, 동결건조 야채 및 고춧가루를 포함하되, 상기 절임배추 1000 내지 1500 중량부, 유산균 1 내지 5 중량부, 양념소스 100 내지 300 중량부, 동결건조 야채 300 내지 500 중량부 및 고춧가루 50 내지 150 중량부의 중량 비율로 포함된다.
상기한 구성에 의해 본 발명에 따른 DIY 김장재료는 누구나 손쉽고 간편하게 가정에서 김치를 만들 수 있고, 소량 포장으로 보존성이 우수하여 신선한 맛을 장기간 유지할 수 있으며 유산균의 생육이 활발하게 진행되어 우수하고 균일한 김치맛을 구현할 수 있다.
Description
도 2는 본 발명에 따른 DIY 김장재료에서 개별포장된 절임배추, 유산균, 양념소스, 동결건조 야채 및 고춧가루가 하나의 상품으로 포장된 상태를 보여주는 사진이다.
점수 | 평가 기준 |
9 | 매우 좋음 |
7 | 좋음 |
5 | 보통 |
3 | 나쁨 |
1 | 매우 나쁨 |
구분 | 실시예 1 | 실시예 2 | 비교예 1 | 비교예 2 |
전반적인 맛 평가 | 8.3 | 8.3 | 6.1 | 5.9 |
먹음직스러운 정도 | 8.1 | 8.2 | 6.2 | 6.1 |
전체적인 색상 | 8.1 | 8.0 | 6.0 | 6.0 |
윤기 정도 | 8.2 | 8.1 | 6.2 | 5.8 |
씹히는 느낌/조직감 선호도 | 8.3 | 8.2 | 5.8 | 5.7 |
뒷맛 선호도 | 8.3 | 8.3 | 5.9 | 5.8 |
향 선호도 | 8.2 | 8.2 | 6.0 | 5.9 |
Claims (4)
- 각각 개별포장된 절임배추, 유산균, 양념소스, 동결건조 야채 및 고춧가루를 포함하되,
상기 절임배추 1000 내지 1500 중량부, 유산균 1 내지 5 중량부, 양념소스 100 내지 300 중량부, 동결건조 야채 300 내지 500 중량부 및 고춧가루 50 내지 150 중량부의 중량 비율로 포함되고,
상기 절임배추는, 배추를 준비한 후 길이 방향으로 절개하여 이등분하고, 상기 절개된 배추를 염장액에 침지시키되, 상기 염장액은 연근 발효액 3 내지 7 중량부, 어성초 발효 추출액 5 내지 10 중량부 및 해양 심층수 용액 400 내지 800 중량부의 중량 비율로 혼합되어 제조되고, 상기 절개된 배추 100 중량부에 대해 염장액 50 내지 150 중량부의 중량 비율로 혼합되며, 상기 염장액에 침지된 배추를 20 내지 25℃의 온도에서 1 내지 3시간 동안 보관함으로써 상기 배추를 절이고, 상기 절여진 배추를 15 내지 25℃ 온도의 정제수에서 1 내지 5분 동안 세척한 후 1 내지 3시간 동안 탈수하는 과정을 거쳐 제조되며,
상기 유산균은 스트렙토코쿠스 테르모필루스(Streptococcus thermophiles) 또는 비피도박테리움 롱굼(Bifidobacterium longum) 중에서 선택된 어느 하나 이상의 유산균이 사용되는 것을 특징으로 하는 DIY 김장재료.
- 삭제
- 제 1항에 있어서,
상기 양념소스는 홍삼 추출물 0.1 내지 0.5 중량부, 액젓 5 내지 10 중량부, 새우젓 1 내지 5 중량부, 물엿 0.5 내지 2 중량부, 찹쌀풀 1 내지 3 중량부, 구운 소금 1 내지 3 중량부 및 누에 숙성분말에 식용유를 첨가한 누에 숙성분말 가공유지 0.1 내지 2 중량부의 중량 비율로 포함된 것을 특징으로 하는 DIY 김장재료.
- 제 3항에 있어서,
상기 동결건조 야채는 다진 마늘 15 내지 25 중량부, 양파 15 내지 25 중량부, 부추 10 내지 20 중량부, 대파 5 내지 10 중량부, 다진 생강 1 내지 3 중량부, 고추 3 내지 6 중량부 및 무채 20 내지 30 중량부의 중량비율로 혼합하고, 상기 혼합된 야채를 -65 내지 -75℃의 온도로 급속동결시킨 다음, 동결건조실 내부를 -15 내지 -20℃의 온도로 승온하고, 0.1 내지 0.5토르(Torr)의 감압 상태에서 수분을 승화시켜 건조함으로써 제조된 것을 특징으로 하는 DIY 김장재료.
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