KR102390859B1 - Manufacturing Method of kimchi - Google Patents

Abstract

The present invention relates to a method for preparing kimchi which can be consumed by various age groups including children. The method comprises: a cutting step of cutting a Chinese cabbage into a predetermined size; a pickling step of immersing the Chinese cabbage in a bay salt solution, in which 5-7 parts by weight of bay salt is mixed with 100 parts by weight of water, for 2-7 hours; a first washing step of primarily washing the Chinese cabbage; a second washing step of secondarily washing the Chinese cabbage; a kimchi seasoning preparing step of preparing kimchi seasoning by mixing red pepper powder, minced ginger, minced garlic, glutinous rice paste, salted fish, onion juice, radish juice, pear juice, chives and carrots; a kimchi preparing step of preparing kimchi by putting the kimchi seasoning into the Chinese cabbage; a metal detection step of detecting a metallic material by putting a metal detector into the kimchi; and a packaging step of packaging the kimchi that has gone through the metal detector.

Description

Kimchi Manufacturing Method {Manufacturing Method of kimchi}

The present invention relates to a method for producing kimchi, and more particularly, to a method for producing kimchi that can be enjoyed by anyone of various ages, including children.

Kimchi is our own traditional fermented food made with Chinese cabbage, radish, cucumber, etc. as main ingredients and various additives, spices, seasonings, salted fish, etc. It is known to have antioxidant, immune enhancement, hypertension prevention, anticancer effect, and constipation prevention effect.

In particular, kimchi has a high content of vitamin C, beta-carotene, and phenolic compounds, known as anticancer nutrients, and is known to be effective in preventing cancer caused by lactic acid bacteria.

Korean Patent Registration No. 10-1975827 (registered on April 30, 2019) describes a method for manufacturing Chinese cabbage kimchi using red pepper powder. According to the disclosed technology, (a) salt concentration in Chinese cabbage is 1.6-2.0% (w/w) by pickling and washing sulfur cabbage in 8-12% (w/v) brine at 20-25°C for 8-10 hours. desalting to become (b) adding water 8 to 12 times (v/w) to Angelica, and then extracting at 20 to 30° C. for 8 to 12 hours, followed by filtration to prepare an Angelica extract; (c) naturally drying the red pepper of the Dabok variety for 10 to 14 hours, followed by hot air drying at 45 to 55° C. for 44 to 52 hours and pulverizing to prepare the Dabok red pepper powder; (d) 8~12 kg of red pepper powder prepared in step (c), 0.1~0.3 kg of Angelica root extract prepared in step (b), 0.7~1.1 kg of anchovy fish sauce, 0.3~0.5 kg of shrimp sauce, 7~9 kg of radish , garlic 2-3 kg, onion 1.2-1.8 kg, apple 1.2-1.8 kg, green onion 0.8-1.2 kg, ginger 0.8-1.2 kg, salt 0.8-1.2 kg, and sugar 0.1-0.3 kg step; and (e) mixing the kimchi seasoning prepared in step (d) with the desalted sulfur cabbage of step (a) at a weight ratio of 70-74:26-30. do it with

Korean Patent No. 10-0725015 (registered on May 28, 2007) describes a method for manufacturing cabbage kimchi containing shrimp broth. A well-known method comprising the steps of preparing a kimchi filling by mixing it with a seasoning consisting of salted shrimp, raw shrimp, garlic, onion, ginger, chives, dried red pepper, and radish, mixing the kimchi filling with dehydrated cabbage, and aging the kimchi filling. In the kimchi manufacturing method, the step of preparing the kimchi is a process of extracting shrimp broth by boiling shrimp in water, heating the extracted shrimp broth to 95° C., and adding glutinous rice flour to the shrimp broth in a weight ratio of 63: A process of adding in a ratio of 7 to 82:14, a process of making shrimp broth porridge by stirring well so that the added glutinous rice flour does not clump, and a process of including 12 to 18 wt% of the total weight ratio of the shrimp broth porridge in the kimchi characterized.

As described above, in the conventional method of producing kimchi, a large amount of salt is used in the process of pickling cabbage, which increases sodium, which may cause adult diseases such as high blood pressure. There were difficulties.

Korean Patent Registration No. 10-1975827 Korean Patent Registration No. 10-0725015

The technical problem to be achieved by the present invention is to solve the above-described problems, and to provide a method for producing kimchi that can be enjoyed by anyone of various age groups, including children.

In order to solve this problem, according to one aspect of the present invention, a cutting step of cutting the Chinese cabbage to a preset size; A pickling step of immersing the Chinese cabbage in sea salt solution obtained by mixing 5 to 7 parts by weight of sea salt in 100 parts by weight of water and pickling it for 2 to 7 hours; a first washing step of first washing the Chinese cabbage; a second washing step of washing the Chinese cabbage a second time; A kimchi seasoning manufacturing step of preparing kimchi seasoning by mixing red pepper powder, minced ginger, minced garlic, glutinous rice paste, salted fish, onion juice, radish juice, pear juice, chives and carrots; a kimchi manufacturing step of preparing kimchi by putting the kimchi seasoning in the cabbage; a metal detection step of inserting the kimchi into a metal detector to detect a metal material; and a packaging step of packaging the kimchi that has passed through the metal detector.

In one embodiment, it characterized in that it further comprises a chunjang kimchi seasoning manufacturing step of mixing chunjang with the kimchi seasoning to prepare a chunjang kimchi seasoning.

In one embodiment, the step of preparing the chunjang kimchi seasoning is characterized in that it is prepared by mixing 20 to 40 parts by weight of chunjang in 100 parts by weight of the kimchi seasoning.

In one embodiment, it characterized in that it further comprises a cheese putting step of putting cheese in the cabbage.

In one embodiment, it characterized in that it further comprises a ham putting step of putting the ham in the cabbage.

In one embodiment, it characterized in that it further comprises a jelly putting step of putting the jelly in the cabbage.

In one embodiment, the jelly is characterized in that the jelly containing tapioca starch.

In one embodiment, the pickling step is characterized in that the cabbage is pickled in a mixture in which 10 to 30 parts by weight of red bean water is added based on 100 parts by weight of water in the sea salt solution.

According to the present invention, there is an effect that anyone of various age groups including children can enjoy eating by adding various auxiliary materials that children like to relieve children's refusal to eat.

In addition, by providing low-sodium kimchi, it is possible to reduce salty taste and solve the problem of excessive sodium intake.

In addition, there is an effect of safely ingesting the kimchi by putting the kimchi into a metal detector to detect the metal and then packaging it.

1 is a flowchart illustrating a method for manufacturing kimchi according to a first embodiment of the present invention.
2 is a flowchart illustrating a method for manufacturing kimchi according to a second embodiment of the present invention.
3 is a flowchart illustrating a method for manufacturing kimchi according to a third embodiment of the present invention.
4 is a flowchart illustrating a method for manufacturing kimchi according to a fourth embodiment of the present invention.
5 is a flowchart illustrating a method for manufacturing kimchi according to a fifth embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings, embodiments of the present invention will be described in detail so that those of ordinary skill in the art can easily carry out the present invention. However, since the description of the present invention is merely an embodiment for structural or functional description, the scope of the present invention should not be construed as being limited by the embodiment described in the text. That is, since the embodiment is capable of various changes and may have various forms, it should be understood that the scope of the present invention includes equivalents capable of realizing the technical idea. In addition, since the object or effect presented in the present invention does not mean that a specific embodiment should include all of them or only such effects, it should not be understood that the scope of the present invention is limited thereby.

On the other hand, the meaning of the terms described in the present invention should be understood as follows.

Terms such as “first” and “second” are for distinguishing one component from another, and the scope of rights should not be limited by these terms. For example, a first component may be termed a second component, and similarly, a second component may also be termed a first component.

When a component is referred to as being “connected to” another component, it may be directly connected to the other component, but it should be understood that other components may exist in between. On the other hand, when it is mentioned that a certain element is "directly connected" to another element, it should be understood that the other element does not exist in the middle. Meanwhile, other expressions describing the relationship between elements, that is, "between" and "between" or "neighboring to" and "directly adjacent to", etc., should be interpreted similarly.

The singular expression is to be understood to include the plural expression unless the context clearly dictates otherwise, and terms such as "comprise" or "have" are not intended to refer to the specified feature, number, step, action, component, part or any of them. It is intended to indicate that a combination exists, and it should be understood that it does not preclude the possibility of the existence or addition of one or more other features or numbers, steps, operations, components, parts, or combinations thereof.

All terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs, unless otherwise defined. Terms defined in the dictionary should be interpreted as being consistent with the meaning of the context of the related art, and cannot be interpreted as having an ideal or excessively formal meaning unless explicitly defined in the present invention.

Now, a method for manufacturing kimchi according to an embodiment of the present invention will be described in detail with reference to the drawings.

1 is a flowchart illustrating a method for manufacturing kimchi according to an embodiment of the present invention.

1 , the kimchi manufacturing method includes a cutting step (S100), a pickling step (S200), a first washing step (S300), a second washing step (S400), a kimchi seasoning manufacturing step (S500), a kimchi manufacturing step (S600), a metal detection step (S700), and a packaging step (S800).

In the cutting step (S100), the Chinese cabbage used for manufacturing kimchi is cut to a preset size. For example, the Chinese cabbage may be halved, halved, or halved lengthwise.

In one embodiment, in the cutting step (S100), the cabbage transferred through the first conveyor may be cut using a cutter.

In the pickling step (S200), the cabbage cut in the cutting step (S100) is immersed in sea salt solution obtained by mixing 5 to 7 parts by weight of sea salt in 100 parts by weight of water and pickled for 2 to 7 hours. At this time, keep the temperature of the sea salt water at 15 ~ 25 ℃ to immerse the cabbage.

In one embodiment, in the pickling step (S200), the cut cabbage transferred through the second conveyor is received, and the cabbage can be pickled by putting the cabbage into a pickling tank that contains and stores sea salt water.

In one embodiment, in the pickling step (S200), the cabbage may be pickled in a mixture in which 10 to 30 parts by weight of red bean water is further added based on 100 parts by weight of water in sea salt water.

Here, the red bean water may be a mixture of 100 g of washed and soaked red beans and 2.5 to 3 L of water, boiled for 50 to 60 minutes, cooled and stored in a refrigerator. In this case, the red beans should be soaked in water for at least 12 hours before use.

In addition, red bean is a grain containing the most vitamin B1, and it helps with loss of appetite, sleep disorders, and memory loss. It is also effective in removing edema, and because of its high content of saponin and choline, it is effective in controlling blood triglycerides, anticancer effect, and preventing adult diseases.

In the first washing step (S300), the cabbage pickled in the pickling step (S200) is primarily washed.

In one embodiment, in the first washing step ( S300 ), the cabbage pickled in sea salt water in the pickling tank may be retrieved using a rescue conveyor and then washed first by putting it in a high-pressure washing machine.

In one embodiment, in the first washing step (S300), if necessary, the Chinese cabbage may be washed by putting it in a high-pressure washing machine once or a plurality of times.

In the second washing step (S400), the Chinese cabbage washed primarily in the first washing step (S300) is washed secondarily.

In one embodiment, in the second washing step (S400), the operator may manually wash the cabbage by putting the cabbage into a washing tank containing clean water, and if necessary, it may be automatically washed by putting it in the washing machine. .

In the kimchi seasoning manufacturing step (S500), red pepper powder, minced ginger, minced garlic, glutinous rice paste, salted fish, onion juice, radish juice, pear juice, chives and carrots are mixed to prepare kimchi seasoning.

In one embodiment, the kimchi seasoning manufacturing step (S500), with respect to 100 parts by weight of red pepper powder, 10 to 30 parts by weight of minced ginger, 10 to 30 parts by weight of minced garlic, 2 to 10 parts by weight of glutinous rice paste, 2 to 10 parts by weight of salted fish. Kimchi seasoning can be prepared by mixing parts, onion juice 10-30 parts by weight, radish juice 10-30 parts by weight, pear juice 10-30 parts by weight, chives 10-30 parts by weight, and carrots 10-30 parts by weight.

In the kimchi manufacturing step (S600), after dehydrating the cabbage washed twice in the second washing step (S400), the kimchi seasoning prepared in the kimchi seasoning manufacturing step (S500) is put into the cabbage to prepare kimchi.

In one embodiment, in the kimchi manufacturing step (S600), the secondly washed cabbage transferred through the third conveyor may be received, and kimchi seasoning may be filled between the cabbage leaves.

In one embodiment, in the kimchi manufacturing step (S600), kimchi seasoning may be automatically filled into the cabbage using a filling device, or a worker may manually fill the kimchi seasoning into the cabbage.

In the metal detection step (S700), the kimchi prepared in the kimchi production step (S600) is put into a metal detector to detect a metal material.

In one embodiment, the metal detection step (S700) is a process of detecting a metallic component in the kimchi, by passing the kimchi transported through the fourth conveyor through a metal detector to a preset metal detection range (eg, Fe 2.0 mm). Above, Sus 2.0mm or more), if it is not detected, it can be determined that there is no metallic component in the kimchi.

In the packaging step (S800), the kimchi that has passed through the metal detector in the metal detection step (S700) is packaged.

In one embodiment, in the packaging step ( S800 ), a predetermined amount (eg, 1 to 10 kg) of kimchi that has passed through a metal detector and is determined to have no metallic component is weighed, and then put into a packaging machine to be sealed and packaged.

In the kimchi manufacturing method having the above-described composition, by pickling Chinese cabbage in a mixture of sea salt water and red bean water added, it provides kimchi with a large amount of minerals and low sodium, thereby reducing saltiness and solving the problem of excessive sodium intake. can

In addition, the kimchi is put into a metal detector to detect the metal and then packaged, so that it can be safely ingested.

2 is a flowchart illustrating a method for manufacturing kimchi according to a second embodiment of the present invention.

Referring to Figure 2, the kimchi manufacturing method, cutting step (S100), pickling step (S200), first washing step (S300), second washing step (S400), kimchi seasoning manufacturing step (S500), Chunjang kimchi seasoning It includes a manufacturing step (S900), a kimchi manufacturing step (S600), a metal detection step (S700), and a packaging step (S800). Here, cutting step (S100), pickling step (S200), first washing step (S300), second washing step (S400), kimchi seasoning manufacturing step (S500), metal detection step (S700), packaging step (S800) is similar to the method of FIG. 1 , so a description thereof will be omitted and only other parts will be described below.

Chunjang kimchi seasoning manufacturing step (S900), by mixing chunjang with the kimchi seasoning prepared in the kimchi seasoning manufacturing step (S500), prepares the chunjang kimchi seasoning.

In one embodiment, the chunjang kimchi seasoning step (S900) may be prepared by mixing 20 to 40 parts by weight of chunjang in 100 parts by weight of kimchi seasoning using a seasoning mixer.

Chunjang is a soy sauce used in Korean-style Chinese cuisine. Goji is made with beans, rice, barley, wheat or skim beans as the main ingredients, and then mixed with salt, fermented and aged, with caramel coloring added or caramelized after making goji. It is a semi-fluid product that has been fermented and aged by adding color and salt.

At this time, in the kimchi manufacturing step (S600), the kimchi can be prepared by filling the chunjang kimchi seasoning prepared in the chunjang kimchi seasoning manufacturing step (S900) into the cabbage.

The kimchi manufacturing method having the above-described configuration is to prepare kimchi using a seasoning mixed with chunjang, so that the taste of kimchi is excellent due to the deep flavor and taste of chunjang, greatly improving the preference among various age groups including children. can do it

3 is a flowchart illustrating a method for manufacturing kimchi according to a third embodiment of the present invention.

Referring to FIG. 3 , the method for preparing kimchi further includes a step of adding cheese ( S1000 ).

In the cheese putting step (S1000), after the second washing step (S400), cheese is put into the Chinese cabbage.

In one embodiment, the cheese putting step (S1000), when putting the kimchi seasoning in the cabbage in the kimchi manufacturing step (S600) may be put together with cheese.

In an embodiment, various cheeses such as cheddar cheese, mozzarella cheese, and ricotta cheese may be used as the cheese, and may be cut to a predetermined size (eg, 1 to 3 cm).

The kimchi manufacturing method having the above-described composition is stored in a refrigerated state so that the cheese does not go bad, and can be consumed as soon as possible, but the taste of cheese induces children to like kimchi.

4 is a flowchart illustrating a method for manufacturing kimchi according to a fourth embodiment of the present invention.

Referring to FIG. 4 , the method for manufacturing kimchi further includes a step of putting ham ( S1100 ).

In the ham putting step (S1100), after the second washing step (S400), ham is put in the Chinese cabbage.

In one embodiment, the ham putting step (S1100), ham may be put together when putting the kimchi seasoning in the cabbage in the kimchi manufacturing step (S600).

In an embodiment, various hams such as press ham and roast ham may be used as the ham, and may be finely chopped by being baked in an oven.

The kimchi manufacturing method having the above-described composition is stored in a refrigerated state so that the ham is not spoiled, and can be consumed as soon as possible, but the taste of ham induces children to like kimchi.

5 is a flowchart illustrating a method for manufacturing kimchi according to a fifth embodiment of the present invention.

Referring to FIG. 5 , the method for manufacturing kimchi further includes a step of putting jelly ( S1200 ).

In the jelly putting step (S1200), after the second washing step (S400), the jelly is put into the cabbage.

In one embodiment, the jelly putting step (S1200), when putting the kimchi seasoning in the cabbage in the kimchi manufacturing step (S600), you may put the jelly together.

In one embodiment, the jelly is a jelly containing tapioca starch, for example, by mixing tapioca starch, water and a colorant in an appropriate ratio and kneading the dough, and then putting the dough into a long ventilator with a diameter of 7 to 9 mm. Pull it out into strands, put it in a converter made of about 7.5mm for each strand and cut it to a certain size. Depending on the quantity, it may be made by boiling it for 5 to 30 minutes, then immersing it in cold water and pulling it out.

In one embodiment, the jelly putting step (S100), the jelly can be cut to a certain size and thickness (eg, 5 ~ 10mm), and then put into the Chinese cabbage.

In one embodiment, in the step of putting jelly ( S1200 ), jelly may be included in an amount of 10 to 20 parts by weight based on the total weight of the kimchi.

The method for producing kimchi having the above-described configuration is to keep the jelly in a refrigerated state so as not to spoil it, so that it can be consumed quickly, but it gives the taste and chewy texture of the jelly to induce children to like kimchi.

As mentioned above, the embodiment of the present invention is not implemented only through the above-described apparatus and/or operation method, but through a program for realizing a function corresponding to the configuration of the embodiment of the present invention, a recording medium in which the program is recorded, etc. It may be implemented, and such an implementation can be easily implemented by an expert in the technical field to which the present invention pertains from the description of the above-described embodiments.

Although the embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improved forms of the present invention are also provided by those skilled in the art using the basic concept of the present invention as defined in the following claims. is within the scope of the right.

S100: Cutting step
S200: Pickling step
S300: first washing step
S400: second washing step
S500: Kimchi seasoning manufacturing stage
S600: Kimchi manufacturing stage
S700: metal detection step
S800: Packing stage
S900: Chunjang Kimchi Seasoning Manufacturing Stage
S1000 : Step of putting cheese
S1100: Step of putting ham
S1200: Jelly Putting Step

Claims (5)

Cutting step of cutting Chinese cabbage to a preset size;
A pickling step of immersing the cabbage in a mixture of 10 to 30 parts by weight of red bean water added to 100 parts by weight of sea salt mixed with 5 to 7 parts by weight of sea salt and pickling for 2 to 7 hours;
a first washing step of first washing the Chinese cabbage;
a second washing step of washing the cabbage a second time;
A kimchi seasoning manufacturing step of preparing kimchi seasoning by mixing red pepper powder, minced ginger, minced garlic, glutinous rice paste, salted fish, onion juice, radish juice, pear juice, chives and carrots;
A kimchi manufacturing step of preparing kimchi by putting the kimchi seasoning in the cabbage;
a metal detection step of inserting the kimchi into a metal detector to detect a metal material; and
and a packaging step of packaging the kimchi that has passed through the metal detector.
According to claim 1,
The method for producing kimchi, characterized in that it further comprises a chunjang kimchi seasoning manufacturing step of mixing chunjang with the kimchi seasoning to prepare a chunjang kimchi seasoning.
The method of claim 2, wherein the step of preparing the chunjang kimchi seasoning comprises:
A method for producing kimchi, characterized in that it is prepared by mixing 20 to 40 parts by weight of chunjang in 100 parts by weight of kimchi seasoning.
According to claim 1,
Kimchi manufacturing method, characterized in that it further comprises the step of putting cheese into the cabbage.
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