KR102412161B1 - A manufacturing method for saffron kimchi and the kimchi manufactured by thereof method - Google Patents

Abstract

The present invention relates to a method for producing saffron kimchi and kimchi prepared thereby, and more particularly, to a method for producing saffron kimchi in which the natural nutrition and texture of water kimchi and the flavor provided by saffron can be enjoyed together, and kimchi prepared thereby is about
The present invention for achieving this object, A first step of cutting the cabbage; A second step of washing the cut cabbage with purified water and then dehydrating; A third step of pickling the washed cabbage by mixing 4 to 6 parts by weight of cut onions and 1.5 to 2.5 parts by weight of sea salt with respect to 100 parts by weight of cabbage; The fourth step is to provide 180 to 220 parts by weight of saffron sauce mixed with dried saffron and saffron extract and water kimchi seasoning, and 180 to 220 parts by weight of saffron sauce and 0.8 to 1.2 parts by weight of kimchi sauce to 100 parts by weight of Chinese cabbage to make kimchi. It provides a method for producing saffron kimchi, comprising the fifth step of manufacturing, and saffron kimchi thereby.

Description

A manufacturing method for saffron kimchi and the kimchi manufactured by its method}

The present invention relates to a method for producing saffron kimchi and the kimchi prepared thereby, and more particularly, to a method for producing saffron kimchi that can enjoy the flavor provided by saffron in the original nutrition and texture of water kimchi, and the kimchi produced thereby is about

In general, kimchi is a processed food using vegetables, and is a representative food that is used as an important side dish on the Korean table. There are several types depending on the material and manufacturing method.

Kimchi is rich in vitamins and minerals. In particular, organic acids promote appetite and lactic acid bacteria play an important role in suppressing the reproduction of various harmful bacteria in the body. It is attracting attention at home and abroad to the extent that it is selected as one of the world's top 5 health foods because of its excellent anticancer effect, which is good for preventing colon cancer, stomach cancer, and lung cancer.

However, kimchi was rejected by foreigners due to its strong flavor such as spicy, sour, and salted fish. There was a problem that it could not escape.

On the other hand, Korean Patent Laid-Open Patent Publication No. 10-2009-0131753 (December 30, 2009) discloses a kimchi composition for Spanish using saffron, but there is a limitation in using saffron in powder form to spread the overall flavor of saffron inside the kimchi. There is also a disadvantage that saffron does not neutralize the unique scent, and it is used as it is, so it may cause objection to people who are not used to it.

Korean Patent Laid-Open Patent Publication No. 10-2009-0131753 (2009. 12. 30)

In order to solve this problem, the present invention provides kimchi containing saffron flavor and flavor using saffron used in Western cuisine to provide kimchi that meets the tastes of Western people, while providing a unique appearance, taste and aroma The purpose is to provide kimchi that can satisfy the needs of consumers who are looking for kimchi with

The present invention for achieving this object, A first step of cutting the Chinese cabbage; A second step of washing the cut Chinese cabbage with purified water and then dehydrating; 4 Onions cut with respect to 100 parts by weight of the washed Chinese cabbage A third step of pickling by mixing 6 parts by weight and 1.5 to 2.5 parts by weight of sea salt; A fourth step of providing 180 to 220 parts by weight of saffron sauce in which dried saffron and saffron extract and water kimchi seasoning are mixed; It provides a method for producing saffron kimchi, comprising the fifth step of preparing kimchi by mixing 180-220 parts by weight of saffron sauce and 0.8-1.2 parts by weight of kimchi sauce with 100 parts by weight of Chinese cabbage.

The fourth step is; Step 4-1 of measuring saffron; Step 4-2 of high-temperature washing the saffron; Step 4-3 of neutralizing the fragrance of the high-temperature washed saffron by low-temperature immersion therapy; Extract of saffron neutralizing the fragrance Step 4-4 of extracting using purified water; Step 4-5 of separating the extract and saffron; Step 4-6 of naturally drying the separated saffron; Step 4- freezing and aging the saffron extract step 7; It is characterized in that it includes steps 4-8 of mixing dried saffron, saffron extract, and water kimchi seasoning.

Step 4-2 is a high-temperature washing step by immersing saffron at 80-95° C. for 4-6 seconds, and step 4-3 is a high-temperature washing saffron at a temperature of 1-10° C. for 45 seconds to 75 seconds. It is a step of neutralizing the scent with a second low-temperature immersion therapy, and step 4-4 is a step of extracting the extract for 16-20 hours by putting the neutralized saffron in the purified water heated to 70-90 degrees.

In addition, the present invention is characterized in that it contains 100 parts by weight of pickled cabbage, 180 to 220 parts by weight of saffron sauce, and 0.8 to 1.2 parts by weight of kimchi.

Saffron Sauce; It includes dried saffron, saffron extract, and water kimchi seasoning, wherein the dried saffron is 0.0004 to 0.0006 parts by weight; 26-30 parts by weight of saffron aqueous solution; 2-4 parts by weight of flour; 5 to 10 parts by weight of anchovy fish sauce; 0.7 to 1 part by weight of refined salt; 1.7 to 2 parts by weight per tablet; It is characterized in that it contains purified water composed of the remainder.

It is characterized in that 70 to 80 parts by weight of radish are further included with respect to 100 parts by weight of the cabbage.

In addition, the present invention relates to 100 parts by weight of cut Chinese cabbage, 4 to 6 parts by weight of cut onions, 1.5 to 2.5 parts by weight of sea salt, and 180 to 220 parts by weight of saffron sauce mixed with dried saffron and saffron extract and water kimchi seasoning; , characterized in that it contains 0.8 to 1.2 parts by weight of kimchi.

The saffron is subjected to a washing process through high-temperature washing, a fragrance neutralization process through low-temperature immersion therapy, and an extraction process through purified water, and the high-temperature washing process is immersed at 80 to 95 ° C. for 4 to 6 seconds to wash at a high temperature. The aroma neutralization process is a step of neutralizing the fragrance by immersing the high-temperature washed saffron at a temperature of 1 to 10 ° C for 45 to 75 seconds, and the extraction process is heating the neutralized saffron to 70 to 90 degrees. It is characterized in that it is put in purified water and extracts the extract for 16 to 20 hours.

According to the present invention as described above, there is an advantage that the taste, color and functionality of water kimchi can be improved by using saffron.

In addition, by providing a unique and new type of kimchi, it has the advantage of increasing the variety of kimchi choices and the preference of consumers who are looking for a new taste.

1 is a flowchart according to the present invention;
2 is a photograph of cut Chinese cabbage and radish used in the present invention.
Figure 3 is a photograph of pickled cabbage used in the present invention.
4 is a photograph of saffron used in the present invention.
5 is a photograph of the state of preparing the saffron extract used in the present invention.
6 is a photograph of the saffron extract used in the present invention.
7 is a view of mixing the saffron sauce containing the saffron extract in the pickled cabbage in the present invention.
8 is a photograph of a state in which saffron kimchi is subdivided in the present invention.

Since the present invention may have various changes and may have various embodiments, specific embodiments will be illustrated and described in the drawings.

However, this is not intended to limit the present invention to specific embodiments, and it should be understood to include all modifications, equivalents and substitutes included in the spirit and scope of the present invention.

Terms including an ordinal number, such as first, second, etc., may be used to describe various elements, but the elements are not limited by the terms.

The above terms are used only for the purpose of distinguishing one component from another.

For example, without departing from the scope of the present invention, the second component may be referred to as the first component, and similarly, the first component may also be referred to as the second component.

and/or includes a combination of a plurality of related listed items or any of a plurality of related listed items.

When an element is referred to as being “connected” or “connected” to another element, it is understood that it may be directly connected or connected to the other element, but other elements may exist in between. it should be

On the other hand, when it is said that a certain element is "directly connected" or "directly connected" to another element, it should be understood that the other element does not exist in the middle.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention.

The singular expression includes the plural expression unless the context clearly dictates otherwise.

In the present application, terms such as “comprise” or “have” are intended to designate that a feature, number, step, operation, component, part, or combination thereof described in the specification exists, but one or more other features It should be understood that this does not preclude the existence or addition of numbers, steps, operations, components, parts, or combinations thereof.

Hereinafter, the embodiment will be described in detail with reference to the accompanying drawings, but the same or corresponding components are assigned the same reference numerals regardless of reference numerals, and redundant description thereof will be omitted.

In the present invention, saffron is used so that the flavor and color of saffron can be exhibited in kimchi, especially water kimchi (nabak kimchi).

Saffron is the dried pistil of a plant called crocus, which is bright red, but turns bright and transparent yellow when melted.

Saffron contains two compounds, croci and crocetin, as scientifically proven active ingredients.

In addition, it is known that nutritionally sufficient calcium, vitamins, protein, etc. are included.

However, saffron is a spice ingredient used only in Western cuisine, and has never been used in kimchi, a Korean cuisine. The present inventors paid attention to the high nutritional value of saffron and the inherent yellow color of the saffron extract, and grafted this to water kimchi to produce kimchi with a new taste and a new color.

The saffron kimchi according to the present invention is kimchi with a yellow color that does not resist the taste of kimchi. Foreigners who are new to kimchi can try it without any hesitation, and even infants and the elderly who cannot eat spicy food can enjoy kimchi without any hesitation. There is an advantage that

The overall flow of the manufacturing method according to the present invention will be described with reference to FIG. 1 .

First, the present invention provides a first step of cutting Chinese cabbage, a second step of washing and dehydrating the cut Chinese cabbage with purified water, a third step of pickling the washed Chinese cabbage with a mixture of cut onions and sea salt, and dried saffron It includes a fourth step of providing saffron sauce by mixing the saffron extract, and water kimchi seasoning, and a fifth step of finally preparing kimchi by mixing pickled cabbage, saffron sauce, and kimchi sauce.

Specifically, looking at the third step of pickling the washed cabbage by mixing the chopped onion and sea salt, it is preferable to mix and pickle it by mixing 4 to 6 parts by weight of the cut onion and 1.5 to 2.5 parts by weight of sea salt with respect to 100 parts by weight of the washed cabbage. .

Here, when the amount of onion is less than 4 parts by weight, the unique taste of the onion becomes less, and when it exceeds 6 parts by weight, the unique pungent pungent taste of the onion is strong, which may cause rejection.

In the case of sea salt, when the amount is less than 1.5 parts by weight, there is a problem that the cabbage is not pickled well, and when it exceeds 2.5 parts by weight, there is a problem that the cabbage itself can be salty beyond the excessive pickling.

In the fourth step of providing saffron sauce by mixing dried saffron, saffron extract, and water kimchi seasoning, dried saffron refers to natural drying of saffron infused with the extract using purified water at room temperature (eg, 25°C). do.

On the other hand, in the case of water kimchi seasoning, it refers to a liquid seasoning containing wheat flour paste, garlic, ginger, fish sauce, purified water, refined sugar, and refined salt.

The above 4 steps are further specified as follows.

Step 4-1 of weighing saffron, step 4-2 of high-temperature washing of saffron, step 4-3 of neutralizing the scent of high-temperature washed saffron with low-temperature immersion therapy, and adding the extract of neutralized saffron with purified water Step 4-4 of extracting using saffron, steps 4-5 of separating the extract and saffron, steps 4-6 of naturally drying the separated saffron, and freeze-aging the naturally dried saffron, then saffron extract and water kimchi seasoning and 4-7 steps of mixing.

Here, step 4-2 is a high-temperature washing step by immersing the saffron in the cotton cloth at 80-95°C for 4-6 seconds. If the temperature is less than 80°C or the washing time is less than 4 seconds, the cleaning effect is can fall When the temperature exceeds 95° C. or the washing time exceeds 6 seconds, there is a problem in that the saffron is loosened too much or the extract is extracted in advance.

Step 4-3 refers to a step of neutralizing the fragrance of high-temperature washed saffron in purified water at a temperature of 1 to 10° C. by low-temperature immersion for 45 to 75 seconds.

This is a step performed to soften the unique flavor of saffron. When the temperature is less than 1 ° C., there is a disadvantage that the saffron tissue may become rigid. If it is less than 45 seconds, the neutralizing effect may be insignificant.

In addition, even when the temperature is 10° C. or higher, the neutralizing effect may be insignificant, and when the time is 75 seconds, there is a disadvantage that the saffron tissue may be excessively released or the extract may be preliminarily removed.

Steps 4-4, extracting the neutralized scented saffron extract using purified water, put the neutralized scented saffron in a cotton cloth, put it in purified water heated to 70~90 degrees, and extract the extract for 16~20 hours. is composed

Here, if the temperature of the purified water is less than 70 degrees or the extraction time is less than 16 hours, the desired extraction amount cannot be obtained. There is a problem that fine by-products may be generated.

Hereinafter, the process of an embodiment of manufacturing the actual saffron kimchi will be described using photos and specific figures.

In the example below, the case of producing 110 barrels of 900g saffron kimchi is taken as an example.

In the case of the first step of cutting the Chinese cabbage, it means the step of cutting the Chinese cabbage into small pieces as shown in Fig. 2 (a), and in this case, it can be cut into small pieces like a radish as shown in Fig.

Here, 40Kg of Chinese cabbage and 30Kg of radish are required.

And, in the second step, the cut cabbage and radish are washed with purified water and then dehydrated.

In the third step, the washed cabbage and radish are mixed with sea salt together with the cut onion dice as shown in Fig. 3(a) and pickled. At this time, 2.5 kg of onion dice and 1.18 kg of sea salt are required.

On the other hand, as shown in Fig. 3 (b), the step of mixing the pickled cabbage, radish, and onion dice with kimchi sauce is further included. Here, the kimchi stuffing includes 800 g of red chili pepper, 800 g of cheongyang red pepper, 800 g of green onion (white Taiwan), 2 kg of ground garlic, and 400 g of ground ginger.

The fourth step of providing 180 to 220 parts by weight of saffron sauce mixed with dried saffron and saffron extract and water kimchi seasoning is as follows.

As shown in Figure 4, first, measure 2 g of saffron on a microelectronic scale (step 4-1).

After that, 2 g of saffron is immersed in 3.2 kg of purified water at 80 to 95 ° C. for 4 to 6 seconds to wash at high temperature (step 4-2).

After that, the high-temperature washed saffron is neutralized by low-temperature immersion therapy in purified water having a temperature of 1 to 10 ° C. for 45 to 75 seconds (step 4-3).

Then, as shown in Fig. 5(a), saffron with neutralized flavor is placed in purified water heated to 70-90 degrees and the extract is extracted for 16-20 hours. The extracted solution has a transparent red color as shown in FIG. 5(b).

Then, after separating the extract and saffron (steps 4-5), the saffron taken out of the container is dried naturally (steps 4-6), and the saffron extract goes through a process of freezing and aging at sub-zero temperatures (steps 4-7). )

Here, the freeze aging process is performed at -15 to -20 ° C for about 11 to 13 hours.

If the temperature is higher than -15℃ or less than 11 hours, ripening is incomplete and the flavor and flavor of saffron are difficult to harmonize with kimchi. The problem is that it can be negligible.

After that, the saffron extract is thawed and mixed with water kimchi seasoning.

Water kimchi seasoning contains 31.5 kg of purified water, 3 kg of anchovy fish sauce, 2 g of naturally dried saffron, 350 g of refined salt, and 750 g of refined sugar.

And, as shown in FIG. 7, when mixed with pickled cabbage and radish, saffron kimchi is made (step 5), and this mixing is completed, divided by unit weight (eg 900 g), and bottled as shown in FIG. 8, saffron The kimchi product is complete.

As a result of sensory evaluation of nabak water kimchi without saffron (comparative example) and saffron kimchi according to the present invention, the following results were obtained.

Here, in Example 1, 100 parts by weight of pickled cabbage, 170 parts by weight of saffron sauce, and 1 part by weight of kimchi sauce.

Example 2 is to have 100 parts by weight of pickled cabbage, 200 parts by weight of saffron sauce, and 1 part by weight of kimchi.

Example 3 is to have 100 parts by weight of pickled cabbage, 230 parts by weight of saffron sauce, and 1 part by weight of kimchi.

For sensory evaluation, 20 adult male and female members were selected as a panel to evaluate taste, texture, appearance, aroma, and overall preference, but performed on a 9-point Liker scale (9: very good, 7: good, 5: average, 3). : bad, 1 very bad).

division taste texture Exterior incense full symbol comparative example 6.9 6.7 6.1 6.8 6.8 Example 1 7.5 7.9 7.9 7.8 7.6 Example 2 8.1 8.0 8.0 7.9 8.0 Example 3 7.3 7.8 7.9 7.7 7.7

As can be seen in Table 1 above, compared with Comparative Examples, Examples 1 to 3 were overall excellent in taste, texture, appearance, and flavor, and among Examples 1 to 3, Example 2 was better compared to Examples 1 and 3 It can be seen that it is highly rated.

Therefore, it was confirmed that the saffron kimchi according to the present invention was excellent in sensuality and palatability and thus had high marketability.

As described above, the present invention has been described with reference to the embodiments shown in the drawings, but this is only for explaining the invention, and various modifications or equivalents from the detailed description of the invention to those of ordinary skill in the art to which the present invention pertains It will be appreciated that one embodiment is possible.

Therefore, the true scope of the present invention should be determined by the technical spirit of the claims.

S1: Cabbage cutting step
S2: Purified water washing and dehydration step
S3: Pickled cabbage step
S4: Serving Saffron Sauce Step
S5: Pickled cabbage/saffron sauce/kimchi sauce mixing step

Claims (7)

A first step of cutting Chinese cabbage;
A second step of washing the cut Chinese cabbage with purified water and then dehydrating;
A third step of pickling the washed cabbage by mixing 4 to 6 parts by weight of cut onions and 1.5 to 2.5 parts by weight of sea salt with respect to 100 parts by weight of cabbage;
The fourth step of providing 180 to 220 parts by weight of saffron sauce mixed with dried saffron and saffron extract and water kimchi seasoning;
A fifth step of manufacturing kimchi by mixing 180-220 parts by weight of saffron sauce and 0.8-1.2 parts by weight of kimchi sauce with 100 parts by weight of Chinese cabbage,
Water kimchi seasoning contains flour, fish sauce, refined salt, refined sugar, and purified water.
Kimchi stuffing contains red chilli pepper, cheongyang chilli pepper, green onion, ground garlic, and ground ginger.
The fourth step is;
Step 4-1 of measuring saffron;
Step 4-2 of high-temperature washing of saffron;
Step 4-3 of neutralizing the fragrance of the hot washed saffron with a low temperature immersion therapy;
Step 4-4 of extracting the neutralized saffron extract using purified water;
Steps 4-5 of separating the extract and saffron;
Steps 4-6 of naturally drying the separated saffron and
Steps 4-7 of freezing and aging the saffron extract;
A method for producing saffron kimchi, comprising the steps of 4-8 mixing dried saffron, saffron extract, and water kimchi seasoning. delete According to claim 1,
Step 4-2 is a high-temperature washing step by immersing saffron at 80-95° C. for 4-6 seconds,
Step 4-3 is a step of neutralizing the fragrance of high-temperature washed saffron by low-temperature immersion therapy at a temperature of 1 to 10 ° C. for 45 to 75 seconds,
Step 4-4 is a method of producing saffron kimchi, characterized in that the neutralized saffron is placed in purified water heated to 70-90 degrees and the extract is extracted for 16-20 hours. According to claim 1,
Saffron Sauce; Including dried saffron, saffron extract, and water kimchi seasoning,
The dried saffron is 0.0004 to 0.0006 parts by weight; 26-30 parts by weight of saffron extract; 2-4 parts by weight of flour; 5 to 10 parts by weight of anchovy fish sauce; 0.7 to 1 part by weight of refined salt; 1.7 to 2 parts by weight per tablet; A method for producing saffron kimchi, comprising purified water consisting of the remainder. According to claim 1,
A method of producing saffron kimchi, characterized in that 70 to 80 parts by weight of radish are further included with respect to 100 parts by weight of the cabbage. 100 parts by weight of cut Chinese cabbage, 4-6 parts by weight of chopped onion, 1.5 to 2.5 parts by weight of sea salt, 180 to 220 parts by weight of saffron sauce mixed with dried saffron and saffron extract and water kimchi seasoning, 0.8 to kimchi sauce including 1.2 parts by weight,
Water kimchi seasoning contains flour, fish sauce, refined salt, refined sugar, and purified water.
Kimchi stuffing contains red chilli pepper, cheongyang chilli pepper, green onion, ground garlic, and ground ginger.
The saffron is subjected to a washing process through high-temperature washing, a fragrance neutralization process through low-temperature immersion therapy, and an extraction process through purified water,
The high-temperature washing process is a high-temperature washing step by immersing it at 80-95°C for 4-6 seconds,
The scent neutralization process is a step of neutralizing scent by immersing high-temperature washed saffron at a temperature of 1 to 10 degrees Celsius for 45 to 75 seconds,
Saffron kimchi, characterized in that the extraction process is the step of extracting the extract for 16 to 20 hours by putting the neutralized saffron in purified water heated to 70-90 degrees.




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