KR102253345B1 - Manufacturing method of cabbage jangajji using kelp vegetable broth - Google Patents

Abstract

Disclosed is a method of preparing pickled cabbage using kelp vegetable broth, which is capable of preparing pickled cabbage that has a low salinity, and improved taste and flavor by using natural broth raw ingredients without adding a synthetic sweetener, organic acid, a coloring agent and other additives. The method of preparing pickled cabbage using kelp vegetable broth according to the present invention comprises the steps of: (a) filling a broth container with onions, garlic, green onions and kelp; (b) putting soy sauce, vinegar and water into a stainless steel container, and then putting the broth container filled with the onions, garlic, green onions and kelp into the stainless steel container; (c) primarily heating the stainless steel container into which the broth container is put; (d) secondarily heating the firstly heated stainless steel container; (e) taking out the broth container in the secondarily heated stainless steel container, adding sugar to the stainless steel container, and thirdly heating the stainless steel container; and (f) cooling the thirdly heated stainless steel container, adding cabbage to the stainless steel container, and mixing contents in the stainless steel container with the cabbage, and aging the mixture thereof.

Description

A method of manufacturing pickled cabbage using kelp vegetable stock {MANUFACTURING METHOD OF CABBAGE JANGAJJI USING KELP VEGETABLE BROTH}

The present invention relates to a method for producing pickled cabbage, and more particularly, a kelp that can improve texture and flavor while having low salt content by using only natural broth raw materials without adding synthetic sweeteners, organic acids, coloring agents, and other additives at all. It relates to a method for producing pickled cabbage using vegetable stock.

Pickle refers to a side dish that is eaten by chopping vegetables such as peppers, garlic, cucumbers, etc., pickling them in soy sauce, seasoning them, and leaving them to stand. In addition to salt or soy sauce, pickled pickles are one of our own foods that are processed and aged with unique seasonings with a lot of salt, such as red pepper paste and soybean paste, and preserved for a long period of time. Pickles are very diverse depending on the type of food used as the main ingredient and seasoning for processing and the manufacturing method.

As for the traditional pickles, as mentioned above, vegetables such as peppers, garlic, cucumbers, or sesame leaves are used as the main ingredients, and as seasonings for this, soy sauce, soybean paste, and red pepper paste, which have a relatively strong taste, are used. Accordingly, conventional pickles generally have a spicy and salty taste, and are difficult to use as a side dish outside of general homes and Korean restaurants due to the strong aroma that comes out after consumption.

Pickle is a Western food similar to pickles. This is a food that can be stored and eaten for a long period of time by pickling vegetables or fruits such as cucumbers in salt and soaking them in a solution of vinegar, sugar and spices. Instead of using soy sauce, miso, or red pepper paste, it is seasoned with vinegar, salt, and spices, and the taste is sweet or sour.

Contrary to pickles, these pickles are too sweet or sour in taste, and because they use a unique spice scent, they are not well suited to tastes other than children and young women, making them inappropriate to be used as a side dish for Korean food.

As a related prior document, there is Korean Laid-Open Patent Publication No. 10-2018-0107802 (published on Oct. 04, 2018), and a method of manufacturing seaweed jjangachi is described in the document.

It is an object of the present invention to provide a method for producing cabbage pickles using kelp vegetable broth capable of improving texture and flavor while having low salinity by using only natural broth raw materials without adding synthetic sweeteners, organic acids, coloring agents, and other additives at all. It is to do.

Cabbage pickles manufacturing method using a kelp vegetable broth according to an embodiment of the present invention for achieving the above object comprises the steps of: (a) filling onions, garlic, green onions, and kelp into a stock container; (b) filling a stainless steel container with soy sauce, vinegar, and water, and then introducing a broth container filled with the onion, garlic, green onion, and kelp into the stainless steel container; (c) first heating the stainless steel container into which the broth is placed; (d) secondary heating the first heated stainless steel container; (e) removing the broth from the inside of the second heated stainless steel container, adding sugar and performing third heating; And (f) cooling the third heated stainless steel container, and then mixing and aging the cabbage into the stainless steel container.

In the step (a), the onion 1.5 ~ 3.0kg, garlic 1.0 ~ 2.0kg, and 100 ~ 700g green onions are cut and put into the broth, and 300 ~ 800g of the kelp are put into the broth container as a whole.

In addition, in step (b), 30 to 50L of soy sauce, 10 to 20L of vinegar, and 15 to 30L of water are added to a stainless steel container.

In the step (c), the primary heating is preferably performed at 100 to 150° C. for 40 to 80 minutes.

In the step (d), the secondary heating is preferably performed at 30 to 70° C. for 2 to 4 hours.

In addition, in step (e), 10 to 30 kg of sugar is added.

In the step (e), the third heating is preferably performed at 20 to 60° C. for 30 to 90 minutes.

In the step (f), the mixing is preferably carried out for 10 to 30 minutes at a speed of 300 to 500 rpm.

The aging is carried out at 0 to 10°C for 20 to 50 hours.

After the step (f), (g) chopped and mixed with the aged cabbage pickles and mixed with cheongyang pepper; may further include.

The method for producing cabbage pickles using kelp vegetable broth according to the present invention does not add synthetic sweeteners, organic acids, coloring agents, and other additives at all, and uses only natural ingredients, and since salt is not added, it is low in salt and has excellent texture and flavor. You can serve pickled cabbage.

In addition, the present invention reduces the bitter taste peculiar to cabbage so that adults as well as children who have not eaten cabbage well can consume the active ingredient of cabbage due to its sweet and sour taste without a feeling of rejection.

In addition, the present invention is seasoned with soy sauce and vinegar, by heating the onion, whole garlic, leek, and kelp broth for a long time, by pickling cabbage in the kelp vegetable broth from onion, whole garlic, leek and kelp In addition, it has a flavor that suits the tastes of consumers.

1 is a process flow chart showing a method for producing pickled cabbage using a kelp vegetable stock according to an embodiment of the present invention.

Advantages and features of the present invention, and a method of achieving them will become apparent with reference to the embodiments described below in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in a variety of different forms, only this embodiment is intended to complete the disclosure of the present invention, and the general knowledge in the technical field to which the present invention pertains. It is provided to completely inform the scope of the invention to the possessor, and the invention is only defined by the scope of the claims. The same reference numerals refer to the same elements throughout the specification.

Hereinafter, a detailed description will be given of a method for producing pickled cabbage using kelp vegetable stock according to a preferred embodiment of the present invention with reference to the accompanying drawings.

1 is a process flow chart showing a method for producing pickled cabbage using a kelp vegetable stock according to an embodiment of the present invention.

As shown in Figure 1, the cabbage pickle production method using a kelp vegetable broth according to an embodiment of the present invention is a stock raw material preparation step (S110), a broth container input step (S120), the first heating step (S130), 2 It includes a primary heating step (S140), a third heating step (S150), and a mixing and aging step (S160).

Preparation of Ingredients for Broth

In the stock broth raw material preparation step (S110), the broth raw materials are filled into the broth.

In the present invention, it is preferable to use onions, garlic, green onions, and kelp as the raw material for broth. Here, for onion, cut the peeled onion in half and use it, peeled garlic for garlic, and well-groomed green onion for use.

In addition, it is desirable to fill the kelp whole in the broth without cutting it finely. This is because alginic acid, an active ingredient that helps diet during the heating process, can escape from the broth in a large amount when it is placed in the broth container entirely. to be.

It is preferable to cut 1.5 to 3.0 kg of onion, 1.0 to 2.0 kg of garlic, and 100 to 700 g of green onion into the broth, and add 300 to 800 g of kelp to the broth as a whole. When the raw materials of the broth, onion, garlic, leek, and kelp are added in the weight ratio described above, the sour and sweet and sour tastes are well harmonized without being salty, so that a cabbage pickle with a clean aftertaste and improved palatability can be manufactured.

Put in the stock bottle

In the broth container input step (S120), after filling the stainless steel container with soy sauce, vinegar, and water, the broth container filled with onions, garlic, green onions, and kelp is added to the stainless steel container.

Here, it is preferable to put 30 to 50 L of soy sauce, 10 to 20 L of vinegar, and 15 to 30 L of water into a stainless steel container. More preferably, soy sauce, vinegar and water are preferably mixed in a weight ratio of 3.5:1:1.5.

Here, it is more preferable to add soy sauce and water in a weight ratio of 2:1 to 3:1. If the weight ratio of soy sauce and water is less than 2:1, the ratio of soy sauce decreases relatively, and the preservation function of pickled cabbage deteriorates, and mold can easily develop even when stored in a refrigerator. On the contrary, when the weight ratio of soy sauce and water exceeds 3: 1, the cabbage pickles may become too salty due to excessive increase in the ratio of soy sauce.

The addition of soy sauce and vinegar is also for the taste and aroma of pickled cabbage, but is intended to improve storage properties by preventing browning of pickled cabbage.

In particular, vinegar plays a role in enhancing storage properties by inhibiting the growth of bacteria in cabbage. As such vinegar, it is preferable to use brown rice vinegar, which does not affect the taste of pickled cabbage because brown rice vinegar does not have a characteristic fruity flavor compared to other vinegars such as apple cider vinegar and persimmon vinegar. Because it can.

Primary heating

In the first heating step (S130), the stainless steel container into which the broth tank is put is first heated. By this primary heating, kelp vegetable broth is prepared by broth from soy sauce, vinegar, and water in a stainless steel container and onions, garlic, green onions, and kelp in a broth container.

In this step, the primary heating is preferably carried out for 40 to 80 minutes at 100 ~ 150 ℃. More preferably, the primary heating is preferably carried out at 120 ~ 130 ℃ for 50 ~ 70 minutes.

If the primary heating temperature is less than 100°C or the primary heating time is less than 40 minutes, the raw materials for the broth filled in the broth may not be properly cooked, and the flavor of the kelp vegetable broth may be degraded. Conversely, when the primary heating temperature exceeds 150° C. or the primary heating time exceeds 80 minutes, it is not economical due to excessive heat energy and time consumption, which is not preferable.

Secondary heating

In the second heating step (S140), the first heated stainless steel container is secondarily heated.

In this step, the secondary heating is preferably carried out for 2 to 4 hours at 30 ~ 70 ℃. More preferably, the secondary heating is preferably carried out at 40 ~ 50 ℃ for 2.5 ~ 3.5 hours.

If the secondary heating temperature is less than 30°C or the secondary heating time is less than 2 hours, there is a concern that the broth may not come out properly from the raw materials of the broth. Conversely, when the secondary heating temperature exceeds 70 or the secondary heating time exceeds 4 hours, water may be excessively evaporated and become too salty, which is not preferable.

It is more preferable to carry out such secondary heating while attaching the vibration member to the upper outer wall of the stainless steel container. At this time, the vibrating member applies a constant vibration to the stainless steel container to induce minute vibrations to be continuously transmitted to the broth tank inserted in the stainless steel container. Accordingly, it is possible to induce the broth so that the broth comes out better from the broth raw material filled in the broth container by transmitting a fine vibration to the broth container.

At this time, the vibration member may be used without limitation as long as it can vibrate the stainless steel container with a constant force, and as an example, a vibration motor may be used. Here, it is preferable that the vibration member applies a certain or more vibration to the stainless steel container, because if the vibration intensity is too weak, continuous vibration may not be properly transmitted to the broth tank inside the stainless steel container.

3rd heating

In the third heating step (S150), after the broth inside the stainless steel container that has been secondarily heated is taken out, sugar is added thereto, followed by third heating.

Here, it is preferable to add 10 to 30 kg of sugar. Here, when a large amount of sugar is added in excess of 30 kg, the taste of the pickled cabbage becomes too sweet and may be unsuitable for use as a side dish. However, since sugar helps to preserve the cabbage pickles for a long time and neutralizes the saltiness of soy sauce, more than 10 kg should be added.

In this step, the third heating is preferably carried out at 20 ~ 60 ℃ for 30 ~ 90 minutes. More preferably, the third heating is preferably carried out at 30 ~ 40 ℃ for 50 ~ 70 minutes.

The water is evaporated and removed by boiling the kelp vegetable broth and sugar by the third heating in the above range while being mixed together.

Blending and ripening

In the mixing and aging step (S160), the third heated stainless steel container is cooled, and then cabbage is put in the stainless steel container, mixed and aged. By this aging process, the kelp vegetable stock can be cut deeply into the cabbage, and pickled cabbage can be prepared.

In this step, the mixing is preferably carried out for 10 to 30 minutes at a speed of 300 to 500 rpm.

If the mixing speed is less than 300 rpm or the mixing time is less than 10 minutes, there is a fear that the cabbage may not be uniformly mixed. Conversely, when the mixing speed exceeds 500 rpm or the mixing time exceeds 30 minutes, it is not economical because only manufacturing cost and time can be increased without further increase in effect.

In addition, the aging is preferably carried out at 0 ~ 10 ℃ for 20 ~ 50 hours. If the aging time is less than 20 hours, there is a fear that the pickled cabbage may not taste good due to less aging. Conversely, when the aging time exceeds 50 hours, there is a problem in that the cabbage is too cooked and the chewy texture becomes soft, and the taste and texture are deteriorated.

In addition, the method for manufacturing cabbage pickles using kelp vegetable stock according to an embodiment of the present invention may further include the step of chopping and mixing cheongyang peppers in the aged cabbage pickles.

At this time, Cheongyang pepper refers to a variety that has a spicy taste. These cheongyang peppers are superior to other peppers in capsaicin, so they are good for diet. Cheongyang pepper is added selectively according to the preferences of consumers who like spicy taste, and may not be added if necessary.

Accordingly, when the cabbage pickles of the present invention are used as a side dish of Korean food or eaten with meat, they not only have a good texture and taste, but also have a low salt content because only natural broth raw materials are used without using salt. It also helps.

As described so far, the method for producing cabbage pickles using kelp vegetable broth according to an embodiment of the present invention does not add synthetic sweeteners, organic acids, coloring agents, and other additives at all, and uses only natural ingredients, and so salt is not added. It is also possible to provide pickled cabbage with excellent texture and flavor.

In addition, the method of manufacturing cabbage pickles using kelp vegetable broth according to an embodiment of the present invention reduces the bitter taste of cabbage, so that adults as well as children who do not eat cabbage well use the active ingredient of cabbage due to its sweet and sour taste without feeling rejected. Can be consumed.

In addition, the method for producing cabbage pickles using kelp vegetable stock according to an embodiment of the present invention is seasoned with soy sauce and vinegar, and heating onion, whole garlic, leek and kelp stock for a long time, so that onion, whole garlic, leek and kelp By pickling cabbage in the kelp vegetable broth that comes from in the country, it adds umami and has a flavor that suits the tastes of consumers.

Example

Hereinafter, the configuration and operation of the present invention will be described in more detail through preferred embodiments of the present invention. However, this has been presented as a preferred example of the present invention and cannot be construed as limiting the present invention in any sense.

Contents not described herein can be sufficiently technically inferred by those skilled in this technical field, and thus description thereof will be omitted.

1. Manufacture of pickled cabbage

Example 1

Cut 8 2kg of peeled onion in half, peel 1.5kg of whole garlic, prepare 450g of 5 peeled green onions, and add 500g of kelp to 2 stock containers.

Next, 40L of soy sauce, 15L of vinegar, and 20L of water were filled in a stainless steel container, and then two broth containers filled with onions, garlic, green onions, and kelp were added to the stainless steel container.

Next, the stainless steel container into which the two broth containers were put was first heated at 130° C. for 60 minutes, and then the first heated stainless steel container was secondarily heated at 50° C. for 3 hours.

Next, after taking out the two broth containers inside the stainless steel container, which was secondarily heated, 20 kg of sugar was added thereto, followed by third heating at 35° C. for 60 minutes.

Next, the third heated stainless steel container was cooled at room temperature (10°C), and then 15 kg of cabbage was cut into the stainless steel container, mixed at a speed of 500 rpm for 20 minutes, and aged at 3°C for 24 hours.

Next, 1 kg of aged cabbage pickles was transferred to a side dish bowl, and then 3 Cheongyang peppers were chopped and mixed.

Example 2

Cabbage pickles were prepared in the same manner as in Example 1, except that the first heating was performed at 120° C. for 70 minutes.

Example 3

Cabbage pickles were prepared in the same manner as in Example 1, except for secondary heating at 40°C for 4 hours.

Example 4

Cabbage pickles were prepared in the same manner as in Example 1, except that the vibration member was attached to the upper outer wall of the stainless steel container and the first heating was performed at 140° C. for 50 minutes while applying vibration to the stainless steel container with the vibration member.

Comparative Example 1

Cabbage pickles were prepared in the same manner as in Example 1, except that no kelp was added.

2. Sensory evaluation

For the cabbage pickles prepared according to Examples 1 to 4 and Comparative Example 1, sensory evaluation was conducted on a five-point scale for taste, color, aroma, and texture of 20 housewives in their 20s to 50s, and the evaluation results are shown in the table. It is shown in 1.

More than 4 points and less than 5 points: Very good

More than 3 ~ less than 4: Good

More than 2 to less than 3 points: Normal

More than 1 point and less than 2 points: bad

1 point or less: very bad

[Table 1]

As shown in Table 1, the pickled cabbage prepared according to Examples 1 to 4 was found to have higher taste, color, aroma, and texture than the pickled cabbage prepared according to Comparative Example 1. At this time, it was found that the cabbage pickles prepared according to Example 4 in which vibration was applied to a stainless steel container with a vibration member during the first heating had the best taste and texture.

3. Shelf life evaluation

In order to examine the storage properties of cabbage pickles prepared according to Examples 1 to 4 and Comparative Example 1, they were left at a refrigeration temperature of 5°C for 1 to 3 months, respectively, and the change in taste and texture according to the storage period was measured by a 5-point scale method. As a target of 20 housewives in their 20s to 50s, the results are shown in Table 2.

More than 4 ~ 5 points or less: Very good

More than 3 ~ less than 4: Good

More than 2 to less than 3 points: Normal

More than 1 point and less than 2 points: bad

1 point or less: very bad

[Table 2]

As shown in Table 2, pickled cabbage prepared according to Examples 1 to 4 did not show significant changes in taste and texture even though the storage period increased, whereas pickled cabbage prepared according to Comparative Example 1 did not show a significant change in the storage period. It was confirmed that the taste and texture deteriorated significantly.

Although the above has been described based on the embodiments of the present invention, various changes or modifications can be made at the level of a person of ordinary skill in the art to which the present invention pertains. Such changes and modifications can be said to belong to the present invention as long as it does not depart from the scope of the technical idea provided by the present invention. Therefore, the scope of the present invention should be determined by the claims set forth below.

S110: Preparation of raw materials for broth
S120: step of putting in the stock bottle
S130: 1st heating step
S140: Second heating step
S150: 3rd heating step
S160: mixing and ripening stage

Claims (10)

(a) adding onions, garlic, green onions, and kelp to a broth;
(b) filling a stainless steel container with soy sauce, vinegar, and water, and then introducing a broth container filled with the onion, garlic, green onion, and kelp into the stainless steel container;
(c) first heating the stainless steel container into which the broth is placed at 100 to 150° C. for 40 to 80 minutes;
(d) secondary heating the first heated stainless steel container at 30 to 70° C. for 2 to 4 hours;
(e) taking out the broth container inside the second heated stainless steel container, adding 10 to 30 kg of sugar, and third heating at 20 to 60° C. for 30 to 90 minutes;
(f) cooling the third heated stainless steel container, putting cabbage in the stainless steel container, mixing, and aging at 0 to 10°C for 20 to 50 hours; And
(g) chopping and mixing cheongyang pepper to the aged cabbage pickles; includes,
In the step (a), the onion 1.5 to 3.0 kg, garlic 1.0 to 2.0 kg, and 100 to 700 g of green onions are cut and put into the broth, and the kelp 300 to 800 g is put into a broth container as a whole,
In the step (b), 30 to 50L of soy sauce, 10 to 20L of vinegar, and 15 to 30L of water are added to a stainless steel container, and the soy sauce, vinegar and water are mixed in a weight ratio of 3.5:1:1.5,
In the step (d), when the secondary heating is performed, vibration is applied to the stainless steel container by applying vibration to the stainless steel container by applying a vibration member to the upper outer wall of the stainless steel container. To induce broth to swell by continuously delivering,
In the step (f), the mixing is carried out at a speed of 300 to 500 rpm for 10 to 30 minutes. delete delete delete delete delete delete delete delete delete

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