KR102414562B1 - Manufacturing method for kimchi - Google Patents

Abstract

Disclosed is a method for preparing kimchi that can have a high anticancer effect by adding seaweed, which is known to have an anticancer effect, to a seasoning used in the production of kimchi.
The present invention includes the steps of trimming the cabbage and then pickling it in brine; washing the pickled cabbage; Cutting the sub-materials including radish, green onion, gat and water parsley; Ratio of 100 parts by weight of red pepper powder, 1-5 parts by weight of ginger, 5-20 parts by weight of garlic, 5-10 parts by weight of apple, 5-10 parts by weight of pear, 5-10 parts by weight of onion and 20-80 parts by weight of seaweed extract and then mixing to prepare a mixed seasoning by pulverizing using a mixer; Mixing 500 to 1000 parts by weight of water with respect to 100 parts by weight of glutinous rice, and then heating to prepare glutinous rice paste; Based on 100 parts by weight of the mixed seasoning, 20 to 50 parts by weight of the cut auxiliary material, 1 to 10 parts by weight of the glutinous rice paste, 10 to 20 parts by weight of steamed shiitake, 1 to 5 parts by weight of soy sauce, and 1 to 5 parts by weight of koji salt are mixed. Preparing the Chinese cabbage; And it provides a method for producing kimchi having an anticancer effect, comprising the step of preparing and storing kimchi by mixing the prepared Chinese cabbage with the pickled cabbage.

Description

Kimchi manufacturing method {Manufacturing method for kimchi}

The present invention relates to a method for producing kimchi, and more particularly, to a method for producing kimchi, which can have a high anticancer effect by adding seaweed, which is known to have an anticancer effect, to a seasoning used in the production of kimchi.

Unlike other fermented foods, kimchi is a complex fermented food with a lot of seasoning. Foreigners' interest in the fresh taste is increasing. Therefore, there is an urgent need to develop kimchi industrialization and storage methods for domestic consumption and export. Research to develop processed foods that can utilize the characteristics of seasoned seasoning has been continued.

Such kimchi is a traditional food rich in nutritionally important vitamins, minerals, fiber, lactic acid bacteria and various organic products. Development demands are increasing.

In recent years, with the increase in national income and the resulting changes in social and cultural lifestyle, the consumption pattern of kimchi has gradually changed from the form of making and consuming directly at home to the consumption form of purchasing and consuming commercialized kimchi. is going

Due to this, kimchi has secured a firm domestic market, and is gradually establishing itself in the international market as its unique flavor and excellent anticancer effect are known to the international community.

Kimchi is a unique fermented food made by mixing fresh vegetable raw materials such as Chinese cabbage and radish with various salted fish and spices. Eggplant contains a large amount of nutrients and has a unique taste and aroma.

The types of kimchi vary greatly depending on the additive materials and manufacturing methods, and there are about 180 types. In general, auxiliary materials such as red pepper powder, garlic, ginger, and chives are added to the production of kimchi, which affect the growth of microorganisms involved in kimchi fermentation. it is known

Recently, various studies have been conducted to prevent rancidity that occurs during the transportation and distribution of kimchi and to extend the storage period. A method for delaying rancidity is desired.

On the other hand, the death rate from cancer in Koreans ranks first among the causes of death. It is known as a basic rule that it should be managed. In addition, early, in anticancer studies of kimchi extract, it has been reported that it has an inhibitory effect on colon cancer, colorectal cancer, stomach cancer, liver cancer, etc. and tumorigenesis inhibitory effect.

However, most of the cancer-fighting effects of kimchi are known to be caused by lactic acid bacteria, and various health functional foods are manufactured using these lactic acid bacteria, but technology development to increase the anticancer effect of kimchi itself has not been done much. have. This is known to be because kimchi contains a large amount of organic acids, and the anticancer effect does not last even if an additive having an anticancer effect is added due to the nature of storing and fermenting it for a long time.

Therefore, there is a need for a new kimchi manufacturing method that increases the anticancer effect of kimchi while minimizing the decrease in the anticancer effect even during long-term storage.

(0001) Republic of Korea Patent Registration No. 10-1041440 (0002) Republic of Korea Patent No. 10-2255965

The present invention has been devised to solve the above problems, and an object of the present invention is to provide a method for preparing kimchi having an anticancer effect, prepared by mixing seaweed with a seasoning used in the preparation of kimchi.

In addition, the present invention relates to a method for preparing kimchi having an anticancer effect that can have high palatability by adding seaweed and meat broth during the preparation of the seasoning.

The problems of the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

In order to solve the above problems, the present invention includes the steps of trimming the cabbage and then pickling it in salt water; washing the pickled cabbage; Cutting the sub-materials including radish, green onion, gat and water parsley; Ratio of 100 parts by weight of red pepper powder, 1-5 parts by weight of ginger, 5-20 parts by weight of garlic, 5-10 parts by weight of apple, 5-10 parts by weight of pear, 5-10 parts by weight of onion and 20-80 parts by weight of seaweed extract and then mixing to prepare a mixed seasoning by pulverizing using a mixer; Mixing 500 to 1000 parts by weight of water with respect to 100 parts by weight of glutinous rice, and then heating to prepare glutinous rice paste; Based on 100 parts by weight of the mixed seasoning, 20-50 parts by weight of the cut auxiliary material, 1-10 parts by weight of the glutinous rice paste, 10-20 parts by weight of steamed shiitake, 1-5 parts by weight of soy sauce, and 1-5 parts by weight of koji salt are mixed. Preparing the Chinese cabbage; and mixing the prepared Chinese cabbage with the pickled cabbage to prepare and store kimchi.

In one embodiment, the seaweed extract, kelp, seaweed, green onion, seaweed and mother-of-pearl washing each; 10 to 20 parts by weight of kelp, 5 to 10 parts by weight of seaweed, 1 to 5 parts by weight of green seaweed, 15 to 30 parts by weight of seaweed, 1 to 5 parts by weight of seaweed based on 100 parts by weight of water, and then immersed at a temperature of 80 to 110 ° C. heating for 10 to 20 minutes; And after the heating is completed, it is manufactured by a method comprising the step of removing solids and cooling, the steamed shiitake, washing and removing foreign substances; Putting the washed hibiscus on a porous plate and supplying steam at 80-150° C. for 5-20 minutes to steam the hibiscus; And after the steaming is completed, it can be prepared by a method comprising the step of recovering the hibiscus on the porous plate.

In one embodiment, the yeast salt is mixed with 10 to 30 parts by weight of water compared to 100 parts by weight of wheat flour and then kneading; removing air inside the dough by squeezing the dough on which the dough has been completed; Forming the air-free dough into a circular shape having a thickness of 5 to 20 mm and a diameter of 100 to 300 mm; Laminating the molded dough at intervals of 5 to 10 mm, and then performing primary fermentation at a temperature of 30 to 35° C. for 10 to 20 days to prepare yeast; And after grinding the prepared yeast, mixed with 100 to 150 parts by weight of salt relative to 100 parts by weight of the yeast, and second fermentation at a temperature of 15 to 25 ° C. for 10 to 20 days can be prepared by a method comprising .

In one embodiment, the mixture further comprises a meat extract and a vegetable extract when preparing the mixed seasoning, wherein the meat extract is 20 to 50 parts by weight of aged meat in 100 parts by weight of water, 1 to 5 parts by weight of garlic, and 1 part by weight of pepper. Chiming ~5 parts by weight and 1 ~ 5 parts by weight of washed green onion; heating the water in which the aged meat is immersed at a temperature of 80 to 120° C. for 30 to 120 minutes; and removing solids after the heating is completed to prepare a meat extract, wherein the aged meat comprises the steps of: (a) wrapping the surface of the meat with a porous sheet; (b) applying a rice bran mixture to the surface of the meat wrapped in the porous sheet; (c) loading the meat coated with the rice bran mixture into a vacuum packaging container; (d) immersing the vacuum packaging container in which the meat is loaded in water; and (e) fermenting the meat immersed in water for 5 to 10 days, wherein step (a) is a meat pretreatment that removes fat from the surface of the meat and absorbs and removes moisture from the surface. step; and wrapping the pretreated meat with a first porous sheet, wherein the first porous sheet is a porous sheet having a pore size of 7 to 10 μm, and the step (b) includes the meat wrapped with the porous sheet. applying a rice bran mixture to the surface of the; wrapping the surface of the rice bran mixture with a hygroscopic sheet; and wrapping the surface of the hygroscopic sheet with a second porous sheet, wherein the hygroscopic sheet includes: a nonwoven surface layer in contact with the rice bran mixture; a polymer absorber laminated on the surface layer; and an outer skin layer laminated on the polymer absorber, wherein the second porous sheet is a sheet in which micropores having a size of 0.05 to 1 μm are formed by stretching a fluororesin, and the rice bran mixture is prepared by first milling rice removing the chaff; separating rice bran from white rice by second milling the rice from which the rice husk has been removed; After charging the rice bran into the expander, replacing the inside with an inert gas, and swelling using a temperature of 200 ~ 250 ℃ and a pressure of 1 ~ 3Mpa; grinding the expanded rice bran; pulverizing dry-aged meat to prepare ground aged meat; Compared to 100 parts by weight of the pulverized rice bran, 10 to 30 parts by weight of the ground aged meat, 5 to 10 parts by weight of ground pepper, 5 to 10 parts by weight of dried kelp powder, 1 to 10 parts by weight of onion powder, 1 to 10 parts by weight of garlic powder preparing a rice bran mixture by mixing parts and 10 to 20 parts by weight of a sea urchin shell pulverized product; aging the rice bran mixture at a temperature of 1 to 10° C. for 2 to 10 hours; It is produced by a method comprising the steps of, the dry-aged meat is removed by cutting and removing the fat on the surface of the meat, and then adsorbing moisture to remove it; applying salt to the surface of the meat from which the fat and moisture have been removed, and then aging it at a temperature of 1 to 10° C. for 45 to 90 days; and removing the discolored portion of the surface of the meat after the maturation is completed, wherein the pulverized sea urchin shell is cut, and then the intestines and foreign substances in the body cavity are removed and washed; heating the washed sea urchin shell at 150-300° C. for 5-10 minutes; and pulverizing the heated sea urchin shell, wherein 20 to 50 parts by weight of the rice bran mixture is applied based on 100 parts by weight of the meat, and the step (c) includes the rice bran coated meat. Charging the inside of the vacuum packaging container; replacing the inside of the vacuum packaging container with an inert gas; and removing the inert gas inside the vacuum packaging container and then sealing the vacuum packaging container, wherein the vegetable extract is prepared by washing kelp, shiitake mushroom, onion, green onion, radish and garlic; immersing the prepared kelp, shiitake mushroom, onion, green onion, radish and garlic in water at 20-40° C. for 20-50 minutes; First heating the water in which the kelp, shiitake mushroom, onion, green onion, radish and garlic is immersed at 60-80° C. for 1-2 hours after the immersion is completed; And after removing the kelp, the water in which the shiitake mushrooms, onions, green onions, radishes and garlic are immersed may be prepared by a method comprising the step of heating the water at a temperature of 90 to 110 ° C. for 1 to 2 hours.

According to an embodiment of the present invention, by preparing kimchi using a seasoning containing seaweed having a large amount of anticancer substance, it is possible to manufacture kimchi having anticancer effect.

In addition, the present invention can provide a method for producing kimchi with improved taste and flavor compared to conventional kimchi because glutamic acid extracted from seaweed can be included in a large amount in the yam sauce by using a seaweed extract to prepare a seasoning.

In addition, the present invention can maximize the umami taste by adding a meat extract using aged meat to the seasoning, and can provide a kimchi manufacturing method capable of increasing the preference of kimchi.

The effect according to the present invention is not limited by the contents exemplified above, and more various effects are included in the present invention.

1 shows a method for manufacturing kimchi according to an embodiment of the present invention.
2 shows a method for producing aged meat according to an embodiment of the present invention.

Hereinafter, various embodiments will be described in more detail with reference to the accompanying drawings. The embodiments described herein may be variously modified. Certain embodiments may be depicted in the drawings and described in detail in the detailed description. However, the specific embodiments disclosed in the accompanying drawings are only provided to facilitate understanding of the various embodiments. Therefore, the technical idea is not limited by the specific embodiments disclosed in the accompanying drawings, and it should be understood to include all equivalents or substitutes included in the spirit and scope of the invention.

Terms including an ordinal number such as 1st, 2nd, etc. may be used to describe various components, but these components are not limited by the above-mentioned terms. The above terminology is used only for the purpose of distinguishing one component from another component.

In this specification, terms such as "comprises" or "have" are intended to designate that the features, numbers, steps, operations, components, parts, or combinations thereof described in the specification exist, 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. 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.

Meanwhile, as used herein, a “module” or “unit” for a component performs at least one function or operation. And “module” or “unit” may perform a function or operation by hardware, software, or a combination of hardware and software. In addition, a plurality of “modules” or a plurality of “units” other than a “module” or “unit” to be performed in specific hardware or to be executed in at least one processor may be integrated into at least one module. The singular expression includes the plural expression unless the context clearly dictates otherwise.

In addition, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be abbreviated or omitted.

1 schematically shows the method for preparing kimchi according to the present invention.

The present invention includes the steps of trimming the cabbage and then pickling it in brine; washing the pickled cabbage; Cutting the sub-materials including radish, green onion, gat and water parsley; Ratio of 100 parts by weight of red pepper powder, 1-5 parts by weight of ginger, 5-20 parts by weight of garlic, 5-10 parts by weight of apple, 5-10 parts by weight of pear, 5-10 parts by weight of onion and 20-80 parts by weight of seaweed extract and then mixing to prepare a mixed seasoning by pulverizing using a mixer; Mixing 500 to 1000 parts by weight of water with respect to 100 parts by weight of glutinous rice, and then heating to prepare glutinous rice paste; Based on 100 parts by weight of the mixed seasoning, 20-50 parts by weight of the cut auxiliary material, 1-10 parts by weight of the glutinous rice paste, 10-20 parts by weight of steamed shiitake, 1-5 parts by weight of soy sauce, and 1-5 parts by weight of koji salt are mixed. Preparing the Chinese cabbage; And it relates to a method for preparing kimchi having an anticancer effect, comprising the step of preparing and storing kimchi by mixing the prepared Chinese cabbage with the pickled cabbage.

The cabbage is a vegetable that is the main ingredient of kimchi of the present invention, and after removing the tough and rough leaves on the surface, it can be used after being vertically divided into two or four. In general, Chinese cabbage sold in the market can be used as such cabbage, and after purchase, the rough leaves on the surface are removed and divided, and then foreign substances can be washed and used with water.

The trimmed and washed cabbage as described above may be pickled using salt. The pickling using this salt is a step of adding salt while removing a portion of moisture in the cabbage by injecting salt or brine on the surface of the cabbage to form an osmotic pressure. Through this pickling step, as the leaf part of the cabbage becomes soft, it can be changed to be easy to eat, and by removing a certain amount of moisture, it is possible to prevent the release of moisture that can be released during storage and brittleness.

In the pickling step using salt, half of the salt can be dissolved in water to prepare brine, and the other half can be directly supplied to the root part of the leaf of the cabbage for use. That is, the first pickling can be performed by applying half of the salt to the leaf root part of the cabbage, and after 1 to 2 hours have elapsed, the cabbage is immersed in brine prepared using the remaining salt to make the second pickling. Pickling can be completed by performing In the case of a generally used pickling method, pickling was performed by applying only salt or using only salt water. However, when salt is directly applied, the salt is not uniformly applied and it is difficult to pickle evenly because the salt does not easily penetrate into the corners. In addition, if only salt water is used, the leaf root part is thick, so if pickled based on the root part, the tip part of the leaf may have high salinity. It has the disadvantage of not being able to do it.

Therefore, in the case of the present invention, the first pickling is performed by applying solid salt to the root of the thick leaf, and then the second pickling is carried out by immersing it in brine. manufacturing is possible. However, it is desirable to adjust the amount of salt used appropriately according to the size and moisture content of Chinese cabbage.

In this case, in the case of the first pickling, if it is carried out for less than 1 hour, the pickling is not complete, so excessive moisture may leak from the kimchi to be manufactured later, and if it is carried out for more than 2 hours, it may have excessive salt.

In addition, the second pickling may be performed for 10 to 14 hours. If the second pickling is performed for less than 10 hours, the entire cabbage is not completely pickled, so excessive moisture may leak during storage of kimchi, and if pickling is performed for more than 14 hours, it may contain excessive salt.

After the pickling of the cabbage is completed as described above, the Chinese cabbage can be washed again. After the pickling is completed, a large amount of salt may remain on the surface of the cabbage, and when it is used for kimchi production as it is, the taste of kimchi may be deteriorated due to excessive salt. Not only does it contain kimchi, but it also contains the discharge of various cabbages, so if it is included in kimchi, the taste may be lowered. Therefore, it is preferable to wash and use the excess salt and exudate present on the surface of the cabbage after the pickling is completed.

The auxiliary material is mixed with the kimchi and is a vegetable used to supplement the taste and texture of Chinese cabbage, and may include radish, green onion, mustard and water parsley. These sub-materials may be cut to a certain size and used, and in this case, the sub-materials may be cut to a length of 5 to 15 cm. However, since the radish is larger and thicker than other sub-materials, it may be cut to have a size similar to that of other sub-materials, and may be cut to have a length of 5 to 15 cm and a thickness of 0.1 to 0.5 cm. When the sub-material is cut below the size range, the texture of the sub-material may fall, and when the sub-material is cut to a size exceeding the size, the size of the sub-material increases, thereby reducing the texture of the cabbage and ingestion at the same time may be difficult.

The mixed seasoning is mixed with the auxiliary materials and Chinese cabbage to enhance the taste and to facilitate storage. Compared to 100 parts by weight of red pepper powder, 1 to 5 parts by weight of ginger, 5 to 20 parts by weight of garlic, 5 to apples 10 parts by weight, 5 to 10 parts by weight of pears, 5 to 10 parts by weight of onion, and 20 to 80 parts by weight of seaweed extract may be mixed in a ratio and then pulverized using a mixer. Within the above range, the palatability of gibchi may increase due to the addition of the mixed seasoning, but if it is outside the above range, the palatability may decrease upon ingestion.

As the red pepper powder, it is preferable to use red pepper powder prepared by grinding dried red pepper sold in the past, but red pepper may be used as it is, and it is also possible to use only red pepper in place of the red pepper powder.

The ginger and the garlic are used to extend the storage period of the kimchi and at the same time catch the bad smell and enhance the taste, and can be used by peeling the gum and then washing it.

The apples and pears are used to supplement the sweetness in the kim tea, and in the present invention, the sweetness may be supplemented by using the apples and pears instead of using sugar. After peeling the apples and pears, it is preferable to remove the seed part in the center and cut to a certain size before use.

The onion is used to add sweetness to the kimchi and at the same time supplement the spicy taste, and after removing the yellow outer skin, it may be cut into an appropriate size and used.

The seaweed extract is used to supplement the seasoning with moisture to be prepared as a liquid seasoning, and to supplement various amino acids and minerals including glutamic acid. In particular, since salted fish is not used in the present invention, amino acids can be supplemented through the seaweed extract, and thus, a cleaner taste can be achieved compared to kimchi using conventional salted salt.

The seaweed extract may be prepared using various seaweeds, but preferably, it may be prepared using kelp, seaweed, green seaweed, seaweed, and motherwort which are known to have anticancer effects.

To this end, the seaweed extract is prepared by washing each of kelp, seaweed, green seaweed, seaweed and mother-of-pearl; 10 to 20 parts by weight of kelp, 5 to 10 parts by weight of seaweed, 1 to 5 parts by weight of green seaweed, 15 to 30 parts by weight of seaweed, 1 to 5 parts by weight of seaweed based on 100 parts by weight of water, and then immersed at a temperature of 80 to 110 ° C. heating for 10 to 20 minutes; And it may be prepared by a method comprising the step of removing the solid content and cooling after the heating is completed.

In the case of the above seaweed, it can be used after being collected from the sea or purchased from the open market and then used. However, in the case of seaweed purchased from the open market, it is in a dried state for the convenience of storage and transporters, so it can be used after immersing it in water and soaking for 30 to 200 minutes. It is preferable to use the seaweed prepared as described above after washing in water to remove foreign substances and excess salts present on the surface.

After washing as described above, 10-20 parts by weight of kelp, 5-10 parts by weight of kelp, 1-5 parts by weight of green seaweed, 15-30 parts by weight of seaweed, and 1-5 parts by weight of mother and child based on 100 parts by weight of water are immersed, It can be heated to prepare an extract. In this case, when used in a ratio within the above range, the flavor of the mixed seasoning and kimchi can be sufficiently preserved by appropriately adjusting the ratio of amino acids and minerals to be extracted.

The seaweed immersed in water as described above may be heated at a temperature of 80 to 110° C. for 10 to 20 minutes to prepare a seaweed extract. At this time, if the temperature is less than 80 ℃ or extraction for less than 10 minutes, the extraction of amino acids and minerals may be incomplete. this can fly

After the extraction is completed, the solid content may be removed to prepare a liquid seaweed extract.

It is preferable to add the red pepper powder and the like to the seaweed extract prepared as described above, and then pulverize it using a mixer. At this time, the mixer has a rotary blade at the bottom, so it can serve to mix and pulverize the raw materials of the mixed seasoning, and can be prepared as a mixed seasoning after being pulverized to a size of 0.1 to 1 mm.

When preparing the mixed seasoning, a meat extract and a vegetable extract may be additionally used in addition to the seaweed extract. Since the seaweed extract contains a large amount of glutamic acid, it is possible to manufacture kimchi having high preference even when only the seaweed extract is included, but it may be difficult to achieve high preference with only glutamic acid. In addition, when making food using kimchi broth, such as kimchi made in some regions, a large amount of kimchi broth may be required, so inosinic acid and other amino acids other than glutamic acid can be added by mixing the meat extract and vegetable extract as described above. In addition, the taste and preference of kimchi can be maximized.

To this end, the meat extract is prepared by soaking 20-50 parts by weight of aged meat, 1-5 parts by weight of garlic, 1-5 parts by weight of pepper and 1-5 parts by weight of washed green onion to 100 parts by weight of water; heating the water in which the aged meat is immersed at a temperature of 80 to 120° C. for 30 to 120 minutes; and removing solids after the heating is completed to prepare a meat extract.

It is preferable to use aged meat as the meat extract. Existing broth used for kimchi was simply extracted from meat, especially beef, but in this case, the unique flavor of meat is added and amino acids may not be properly extracted. Therefore, in the present invention, by using aged meat, especially aged beef, it is possible to not only increase the extraction efficiency of amino acids that can enhance the taste, but also to maximize the taste and preference of kimchi to which the meat extract is added.

To this end, the aged meat comprises: (a) wrapping the surface of the meat with a porous sheet; (b) applying a rice bran mixture to the surface of the meat wrapped in the porous sheet; (c) loading the meat coated with the rice bran mixture into a vacuum packaging container; (d) immersing the vacuum packaging container in which the meat is loaded in water; and (e) aging the meat immersed in the water for 5 to 10 days (see FIG. 2).

The meat may be wrapped in a porous sheet and then aged. The porous sheet may discharge excess fat and body fluid secreted from the meat during aging, and at the same time prevent the rice bran mixture used for aging from coming into direct contact with the meat. In this case, the step (a) may be a step of covering the surface of the meat using the porous sheet, and if you look at this in detail, a meat pretreatment step of removing fat from the meat surface and adsorbing moisture on the surface to remove it; and wrapping the pretreated meat with a first porous sheet.

The meat pretreatment step is a step of removing fat and waste products from the surface of the meat. After the meat is slaughtered, it is molded and sold by parts. However, a certain amount of fat is present on the surface even after undergoing the shaping process as described above. However, in the case of fat, not only is it easy to generate off-flavor due to acid waste, but it also has a different aging period and conditions from that of the muscle, so it is desirable to remove it to ensure uniform aging. At this time, although a certain amount of fat is also included in the inside of the muscle, it is preferable to selectively remove only the fat on the surface because it is aged at the same time as the muscle part to have a unique flavor.

It is preferable to remove excess moisture generated on the surface by adsorbing after it is removed from the surface fat as described above. Since this moisture is a body fluid existing in the muscles and contains waste products including blood, it is desirable to remove it by adsorption. However, since the body fluid in the muscle is also a component that forms so-called “gravy” when the meat is cooked, it is sufficient only to remove the excess moisture from the surface.

As described above, the meat from which the surface of the fat light and excess moisture has been removed may be wrapped with the first porous sheet.

In this case, the first porous sheet discharges wastes generated during the aging process of the meat to the outside, prevents direct contact between the rice bran mixture and the meat, and delivers the active ingredient of the rice bran mixture to the meat. To this end, the first porous sheet preferably has a pore size of 7 to 10 μm. When the first porous sheet has a pore size of less than 7 μm, it is difficult to discharge waste products discharged from the meat to the outside. This can fall. Looking at this in detail, when the meat is aged, waste products including red blood cells are discharged to the outside and can be aged. In this case, when the porous sheet has a size exceeding 7 μm, waste products including the red blood cells may be discharged through the porous portion of the porous sheet. In addition, the waste products thus discharged may be adsorbed to the rice bran mixture, and since the rice bran mixture has a size exceeding 10 μm, it may not pass through the porous sheet and contact with meat may be prevented. However, in the case of the active ingredient of the rice bran mixture, it may pass through the pores and directly contact the meat, or may be converted into an aqueous solution by combining with moisture and then passed through the pores and delivered to the meat. That is, in the case of the meat, it is possible to minimize contact with the rice bran mixture while discharging wastes inside, and thus, even without a washing process to reduce flavor, residues on the surface of the meat are minimized, thereby further increasing marketability.

The rice bran mixture may be applied to the surface of the meat wrapped with the first porous sheet as described above.

To this end, the step (b) includes applying a rice bran mixture to the surface of the meat wrapped in the porous sheet; wrapping the surface of the rice bran mixture with a hygroscopic sheet; adsorbing the maturation mixture to the hygroscopic sheet; and wrapping the surface of the hygroscopic sheet with a second porous sheet.

The rice bran mixture serves to increase the inosinic acid, glutamic acid and oleic acid of the meat, and the main components are the inner hull and rice germ discharged when milling brown rice from which the rice bran has been removed. Such rice bran can increase the content of oil-soluble proteins such as glycine, proline, and isoleucine in meat. In addition, caprylic acid, lauric acid, myrtic acid, gamma-linolenic acid, arachidonic acid, alpha-linolenic acid, myristic oleic acid, palmit oleic acid, The content of an acidic active material such as heptadecanoic acid can also be increased so that meat aged by the method of the present invention can have an improved nutritional effect compared to general unripe meat. In addition, inosinic acid, glutamic acid, and oleic acid, which are contained in meat and exhibiting taste, are increased, so that the taste can be increased more than before aging, and the sodium and moisture content is reduced, so that it can have a clear and clean taste.

Looking at this in detail, as the content of oil-soluble proteins such as glycine, proline, and isoleucine is increased by uncooked ripening, the content may be increased to the extent that it can have similar effects to some health supplements. In addition, the amount of inosinic acid increased through uncooked ripening may be mixed with the seaweed extract through the extraction process to further enhance the taste of glutamic acid of the seaweed extract.

In the case of the rice bran, it is possible to simply collect and use the surface part of the brown rice generated during milling, but in the present invention, the active ingredient is easily eluted, and the expanded product can be used to adsorb wastes generated from the meat.

To this end, the rice bran mixture is first milled to remove rice husks; separating rice bran from white rice by second milling the rice from which the rice husk has been removed; After charging the rice bran into the expander, replacing the inside with an inert gas, and swelling using a temperature of 200 ~ 250 ℃ and a pressure of 1 ~ 3Mpa; grinding the expanded rice bran; pulverizing dry-aged meat to prepare ground aged meat; Compared to 100 parts by weight of the pulverized rice bran, 10 to 30 parts by weight of the ground aged meat, 10 to 30 parts by weight of ground pepper, 5 to 15 parts by weight of dried kelp powder, 1 to 5 parts by weight of cinnamon powder, 1-3 parts by weight of ginger powder preparing a rice bran mixture by mixing 1-10 parts by weight of onion powder, 1-10 parts by weight of garlic powder, 1-10 parts by weight of salt, and 1-10 parts by weight of a spice mixture; It may be prepared by a method comprising the step of aging the rice bran mixture at a temperature of 1 to 10° C. for 2 to 10 hours.

The step of removing the rice husk by primary milling of rice is a step of separating the rice husk, which is a shell existing on the surface of rice, and may be performed using the same apparatus and method as the conventional milling step. Through this step, the inner shell of rice bran located in the hull can be exposed. In addition, the rice hull can be compressed and recycled as fuel, and it is also possible to be used as a fuel for increasing the temperature of the expander, particularly in the expansion process to be followed.

The rice from which the rice hull is separated as described above is called brown rice, and can be separated into white rice and rice bran through a subsequent process. For this purpose, rice bran from which the rice hull has been removed may be secondarily milled to separate rice bran and white rice. In this second milling step, the rice bran and the white rice can be separated by grinding the surface of the brown rice to various thicknesses, and through this, not only the inner shell of the brown rice but also the rice germ can be separated and included in the rice bran.

The rice bran separated as described above may be manufactured to have porosity through a swelling step. Through this process, the rice bran may have porosity, and thus, the active ingredient of the rice bran may be smoothly eluted and at the same time, the adsorption of waste products secreted from the meat may be facilitated.

To this end, it may include the step of charging the rice bran into the expander, replacing the inside with an inert gas, and swelling using a temperature of 200 to 250° C. and a pressure of 1 to 3 Mpa. When the temperature is less than 200 ° C. or when the pressure is less than 1 Mpa, the swelling is not smooth, and when the temperature exceeds 250 ° C. or the pressure is more than 3 Mpa, the active ingredient of rice bran may be altered due to excessive heat and pressure. .

In addition, in the expansion step, the inside of the expander may be substituted with an inert gas to perform expansion. Since high-temperature heat is applied in the swelling step, there is a possibility of carbonization or ignition when oxygen and the rice bran come into contact. In order to prevent this, the inside of the expander is preferably substituted with an inert gas. In this case, the inert gas used may be nitrogen, helium, neon, argon, xenon or carbon dioxide, preferably nitrogen.

The rice bran that has been expanded as described above may be used as it is, but since the rice bran expands in volume and may agglomerate due to a trace amount of starch during expansion, it is preferable to grind the rice bran to a certain size and use it.

In addition, the rice bran mixture of the present invention may include dry-aged meat. The dry-aged meat is known to have a unique flavor due to contact with microorganisms such as mold, which means that the meat is aged by exposing it to the air, and is dried and oxidized when exposed to the air. However, in the present invention, since the meat is wet-aged, the production and conversion rate of amino acids is high, but the unique flavor from dry aging may be reduced. In order to supplement this, in the present invention, the lack of flavor of wet aging can be supplemented by mixing dry aged meat with the rice bran mixture.

removing the dry-aged meat by cutting and removing the fat on the meat surface, and then adsorbing moisture to remove it; applying salt to the surface of the meat from which the fat and moisture have been removed, and then aging it at a temperature of 1 to 10° C. for 45 to 90 days; And it can be prepared by a method comprising the step of removing the discolored portion of the surface of the meat that has been aged.

The dry-aged meat may be removed by removing fat from the surface to prevent oxidation of fat, and then adsorbing moisture. That is, even in the case of the dry-aged meat, the same pre-treated meat as in the present invention can be used, and accordingly, the same pre-treatment process can be used for manufacturing, so that the increase in manufacturing cost due to the use of the dry-aged meat can be minimized.

Salt may be applied to the surface of the pre-treated meat. The salt not only serves to remove moisture and wastes in the meat by osmotic pressure, but also inhibits the growth of microorganisms on the surface of the meat to prevent deterioration caused by microorganisms. In addition, by applying salt to the meat, it may serve to add saltiness to the meat. In this case, the amount of salt applied may vary depending on the type and thickness of the meat, but preferably 1 to 10 parts by weight relative to 100 parts by weight of the meat may be applied. When the salt is applied in an amount of less than 1 part by weight, the flavor of dry aged meat may be reduced due to the small amount of salt or may be deteriorated due to the propagation of microorganisms. Even amino acids may leak and the flavor may deteriorate.

Meat coated with salt as described above can be aged for 45 to 90 days at a temperature of 1 to 10 ° C. In this case, certain microorganisms, particularly mold, may grow on the surface of the meat, and accordingly, the surface may change to white or yellowish brown. Such white or dark brown color is a color displayed by the mold, and the meat may be brown or grayish-brown. In addition, if the aging is performed at a temperature of less than 1 ℃ or for a period of less than 45 days, the flavor may be deteriorated due to incomplete aging, and when the aging is performed at a temperature exceeding 10 ℃ or exceeding 90 days, an off-flavor due to excessive aging may occur.

The dry aged meat prepared as described above may be pulverized and then used by mixing the rice bran. For this, 10 to 30 parts by weight of the pulverized aged meat, 5 to 10 parts by weight of ground pepper, 5 to 10 parts by weight of dried kelp powder, 1 to 10 parts by weight of onion powder, 1 to 10 parts by weight of garlic powder, relative to 100 parts by weight of the pulverized rice bran A rice bran mixture can be prepared by mixing 10 parts by weight and 10 to 20 parts by weight of the pulverized sea urchin shell.

The ground-aged meat refers to meat that has been dry-aged as described above, and may be included in order to add the flavor of dry-aged meat to the meat of the present invention. In this case, 10 to 30 parts by weight of the ground and aged meat may be included in the rice bran mixture based on 100 parts by weight of rice bran. When the amount of the pulverized and aged meat is mixed in less than 10 parts by weight, the flavor of the meat of the present invention may be deteriorated, and if it exceeds 30 parts by weight, the flavor of the dry aged meat may be too strong and the taste of the meat may be deteriorated.

The ground pepper powder is coarsely ground pepper, and generally sold coarse pepper (particle size 0.1-0.5 mm) may be used. In this case, when the amount of the ground pepper powder is less than 10 parts by weight, the flavor of the pepper may be weakened, and if it exceeds 30 parts by weight, the flavor of other ingredients may be deteriorated due to too strong pepper flavor.

The dried kelp powder is used to supplement glutamic acid in the meat, and when used in less than 5 parts by weight, the umami due to the dried kelp powder may decrease, and when it exceeds 15 parts by weight, the preference may decrease due to strong umami. have.

The sea urchin shell pulverized product is cut by the sea urchin, and then the internal organs and foreign substances in the body cavity are removed and washed; heating the washed sea urchin shell at 150-300° C. for 5-10 minutes; and pulverizing the sea urchin shell after the heating has been completed. The pulverized sea urchin shell may be mixed with the rice bran to adsorb foreign substances discharged from the meat and to prevent oxidation and acid waste. In the case of the sea urchin shell, although it is forged as waste, it has a unique flavor and has porosity. Therefore, it is possible to further improve the effect of adsorption of foreign substances by the rice bran by adding the sea urchin shell. In addition, since the main component of the sea urchin shell is calcium carbonate, oxidation and acid waste can be prevented during the aging of the meat. However, in the case of the sea urchin shell, it has a unique strong flavor and contains many foreign substances in the body cavity, so it is preferable to use it after heating it at a high temperature as described above.

In addition, 1 to 5 parts by weight of cinnamon powder, 1 to 3 parts by weight of ginger powder, 1 to 10 parts by weight of onion powder, and 1 to 10 parts by weight of garlic powder can be mixed to prepare a rice bran mixture. Within the above range, the palatability of meat may be maximized during aging by the rice bran mixture, but if it is outside the above range, the taste or flavor of the aged meat may be deteriorated.

The rice bran mixture prepared as described above may be aged at a temperature of 1 to 10° C. for 2 to 10 hours. Through this, the active ingredients of the rice bran mixture can be uniformly distributed, and as each active ingredient acts synergistically, it can become a rice bran mixture more suitable for meat aging. When the rice bran mixture is aged for less than 1°C or for less than 2 hours, the taste of the rice bran mixture is not mixed, so that the meat may be aged and taste deteriorated. The mixture may develop an odor.

After preparing the rice bran mixture as described above, it may be applied to the surface of the meat wrapped with the porous sheet. Through this, the waste products of the meat can be adsorbed to the rice bran mixture, and as the active ingredient of the rice bran mixture passes through the porous sheet and is delivered to the meat, inosinic acid, glutamic acid and oleic acid of the meat can be greatly increased. In this case, 20-50 parts by weight of the rice bran mixture may be applied based on 100 parts by weight of the meat. When the rice bran mixture is applied in an amount of less than 20 parts by weight, the aging effect of the meat by the rice bran may be deteriorated.

As described above, the surface of the meat coated with the rice bran mixture may be covered with a hygroscopic sheet and a second porous sheet.

The hygroscopic sheet is used to absorb moisture and excess body fluid eluted from the meat, and may prevent the moisture and body fluid from being reabsorbed into the meat.

To this end, the hygroscopic sheet includes a nonwoven fabric surface layer in contact with the rice bran mixture; a polymer absorber laminated on the surface layer; and an outer skin layer laminated on the polymer absorber.

The non-woven surface layer is a layer formed on a portion in contact with the rice bran mixture, and is a portion that primarily absorbs excess moisture and body fluids discharged by calling the rice bran mixture. For the surface layer of the nonwoven fabric, a commonly used nonwoven fabric may be used, but a nonwoven fabric made of polymer nanofibers may be used in order to further increase the absorbency.

Such a nanofiber nonwoven fabric layer can not only have high absorbency compared to the nonwoven fabric produced by the conventional spinning method, but also can be made thin. It is possible.

The polymer nanofiber is collected by spraying polyethylene, polypropylene, polystyrene, polyvinyl chloride, polyethylene terephthalate, polycarbonate, or a mixture thereof in a solvent or melt type to have a diameter of 100 to 500 nm and electrospinning. Polymer nanofibers are produced by spraying the polymer on a plate in a melt-type, and then ultrasonically fused to form a nonwoven fabric.

The nonwoven layer may include: melting a polymer resin; supplying the molten polymer resin to a spray nozzle; rotating the spray nozzle radially disposed on the outside of the centrifugal rotation unit, and spraying the molten polymer resin; converting the falling molten polymer resin into nanofibers by generating a high voltage at the injection nozzle and the collecting plate; and supplying ultrasonic waves to the nanofibers stacked on the collection plate and fusing them.

Looking at this in detail, the polymer resin is supplied to a melting tank, heat is applied to make it molten, and then the molten polymer resin can be supplied to the spray nozzle. It is preferable to be heated to a temperature that can be

In this case, the injection nozzle may use a centrifugal type injector in which a plurality of nozzles are radially disposed on the outer surface of the centrifugal rotation unit. That is, the injection nozzle is radially disposed on the outer peripheral surface of the centrifugal rotation unit, and 2 to 10 nozzles are arranged at equal intervals to uniformly supply the molten polymer to the collecting plate.

In addition, as the centrifugal rotation unit rotates when the molten polymer is sprayed, a centrifugal force may be applied to the sprayed polymer resin. A molten polymer resin is put into the centrifugal rotation unit, and is supplied to the injection nozzle by rotation of the centrifugal rotation unit, and the molten polymer may be discharged to the injection nozzle by centrifugal force.

In addition, a high voltage generator may be electrically connected to the injection nozzle to apply a voltage of 5 to 40 kV. In this case, it is also possible to apply a high voltage by connecting the high voltage generator to each of the injection nozzles, but since the injection nozzles are connected to the centrifugal rotation unit, it is also possible to connect the high voltage generator to the centrifugal rotation unit and apply a high voltage at the same time.

At this time, if the voltage applied to the injection nozzle is less than 5 kV, the formation of the nanofiber may not be smooth. Fibers can be oxidized or melted.

In addition, a voltage of 1 to 10 kV may be supplied to the collection plate to attach the polymer nanofibers by applying an electrostatic attraction to the generated polymer nanofibers. When the voltage applied to the collecting plate is less than 1 kV, the electrostatic attraction is weakened, so it may be difficult to collect the nanofibers.

As described above, the molten polymer is discharged by centrifugal force, and nanofibers may be generated due to a high voltage applied to the injection nozzle at the same time as the discharge. The nanofibers thus generated can be collected at a uniform height due to the electrostatic attraction to the collecting plate installed under the centrifugal rotation unit.

The nanofibers collected as described above may be fused by supplying ultrasonic waves. In this case, the ultrasonic wave used may have a frequency of 10 to 100 kHz, and it is preferable to select and use an appropriate frequency according to the material used for the nanofiber.

A polymer hygroscopic material may be formed on the surface of the nonwoven fabric layer. The polymer absorber is an absorber using a polymer powder that absorbs moisture 10 to 100 times its own volume when in contact with moisture, and a layer that prevents the extra moisture and body fluid secreted from the meat from being reabsorbed into the meat to be. As the polymer absorbent used at this time, a commercially available polymer absorbent may be used, but the polymer absorbent pulverized to a size of 0.01 to 0.1 mm may be used to facilitate the use of the hygroscopic sheet.

In addition, since the polymer absorber may serve to absorb moisture from meat, when used to contact meat, a defect in drying the meat may occur. However, in the present invention, since the polymer absorbent absorbs only the moisture passing through the rice bran mixture layer and the nonwoven fabric surface layer, the moisture content of the meat is properly maintained and additionally leaked moisture or body fluid can be absorbed. In addition, it is also possible to adjust the thickness of the non-woven fabric surface layer in order to control the amount of water absorption.

In addition, the polymer absorber may serve to absorb moisture introduced from the outside through a vacuum packaging container to be described later. In the case of wet aging using the vacuum packaging container, it is the abnormal growth of microorganisms that causes the most defects, and the next is the defect due to the inflow of moisture. In the case of the conventional wet aging, when moisture is introduced, the meat can be directly contacted with moisture to deteriorate the meat. A small amount of moisture can be absorbed by the polymer absorbent, so that defects and deterioration of meat due to inflow of moisture can be minimized.

An outer skin layer may be formed on the surface of the polymer absorber. The outer skin layer is used to prevent separation of the polymer absorbent, and may be made of the same layer as the nonwoven fabric layer or a woven mesh layer may be used to reduce the thickness of the sheet.

A second porous sheet may be wrapped around the outside of the hygroscopic sheet. The second porous sheet prevents moisture and body fluids discharged from the meat from leaking to the outside, and stretches a fluororesin so as to minimize the inflow of external moisture as well. can be used In the case of the second porous sheet, it is possible to pass a gas such as water vapor or air without passing water droplets, thereby facilitating the aging of the meat while minimizing the inflow and outflow of moisture.

Meat coated with the rice bran mixture and wrapped in a sheet as described above may be loaded into a vacuum packaging container. The vacuum packaging container is used to isolate the meat from the external environment, and as long as it is a sealable container, it can be used without limitation, but a plastic bag may be preferably used. In the case of the plastic bag, which is manufactured using two sheets of film, it may be manufactured to have a sealing means on the other side after contacting the edge portions of three sides. In the case of the meat of the present invention, the meat wrapped in the sheet may be inserted into the vacuum packaging container, preferably, a plastic bag, and then used by removing the air inside.

After the meat is charged in the vacuum packaging container as described above, the inside of the vacuum packaging container may be substituted with an inert gas. In the case of the meat, it is preferable to replace the inside of the vacuum packaging container with an inert gas in order to prevent this, since when it comes into contact with oxygen during the aging period, it may be oxidized. Of course, although the inside of the vacuum packaging container is made into a vacuum for aging, even in this case, some oxygen may remain, so it is more preferable to replace the inside of the container with an inert gas and then vacuum it for aging. this?? The inert gas used may be a gas that does not react with the meat, preferably nitrogen.

After replacing the inside of the container with an inert gas as described above, it is preferable to age the inside of the container by reducing the pressure. In this case, the vacuum packaging container may be sealed to maintain the reduced pressure, and the sealed container may be immersed in water and aged. The vacuum packaging container is preferably aged by immersion in water rather than aging by exposure to the atmosphere, which can minimize the change in temperature because water has a large specific heat, and water molecules have a larger size than gas molecules. Since it has an external environment, it is easier to maintain a constant environment during aging.

Meat immersed in water as described above may be aged for 10 to 30 days. In this case, if the aging period is less than 10 days, the flavor of the meat may be deteriorated because the aging is not completed.

The aged meat prepared as described above is extracted by adding 20 to 50 parts by weight of aged meat to 100 parts by weight of water, 1 to 5 parts by weight of garlic, 1 to 5 parts by weight of pepper, and 1 to 5 parts by weight of washed green onion. can be In this case, the extraction temperature is preferably heated for 30 to 120 minutes at a temperature of 80 to 120 ℃. Under the above conditions, when mixed with kimchi, it can play a role in increasing the preference, but when it is out of the above conditions and ratio, it is difficult to expect the effect of the meat extract.

Also, a vegetable extract may be used in addition to the meat extract.

The vegetable extract is prepared by washing kelp, shiitake mushroom, onion, green onion, radish and garlic; immersing the prepared kelp, shiitake mushroom, onion, green onion, radish and garlic in water at 20-40° C. for 20-50 minutes; First heating the water in which the kelp, shiitake mushroom, onion, green onion, radish and garlic is immersed at 60-80° C. for 1-2 hours after the immersion is completed; and after removing the kelp, the water in which the shiitake mushrooms, onions, green onions, radishes and garlic are immersed is preferably prepared by a method comprising the step of heating the water at a temperature of 90 to 110° C. for 1 to 2 hours. .

The vegetable extract is preferably extracted through three steps so that an optimized extract can be extracted from each component.

Once the kelp, shiitake mushroom, onion, green onion, radish, and garlic are washed, it can be extracted by immersing it in water at 20 to 40° C., which corresponds to room temperature, for 20 to 50 minutes. In this process, dried plants such as kelp and shiitake mushrooms among the kelp, shiitake mushroom, onion, green onion, radish and garlic may be called, and extractable components at low temperature may be eluted.

After the immersion is completed, the first heating may be performed at 60 to 80° C. for 1 to 2 hours. Primary extraction may occur in this process, and in particular, in the case of kelp from which bitterness can be extracted at high temperature, the amount of bitterness can be reduced by removing it after this primary extraction process. When the primary heating is performed below the temperature or less than the above time, extraction may not be completely performed, and when the extraction is performed for a time exceeding the above temperature or exceeding the above time, bitter taste and off-flavor may occur.

After the first heating process is completed, the kelp may be removed and the second heating may be performed at a temperature of 90 to 110° C. for 1 to 2 hours. Through this process, it is possible to extract the shiitake mushroom, onion, green onion, radish and garlic. At this time, when heating for less than the above temperature or for less than the above time, the extraction is not complete, so it is difficult to expect the effect of the ahchae extract. Without it, only energy can be consumed.

The kimchi may further include glutinous rice paste and thin turmeric in addition to the auxiliary ingredients and the mixed seasoning.

The glutinous rice paste may serve to increase the viscosity of the mixed seasoning so that the mixed seasoning is easily attached to the Chinese cabbage. In addition, in the case of the glutinous rice paste, it not only serves as food for mammary gland bacteria in the fermentation process, but also decomposes and converts starch into glucose, thereby serving to add sweetness.

For this, 500 to 1000 parts by weight of water are mixed with respect to 100 parts by weight of glutinous rice, and then heated to prepare glutinous rice paste. The glutinous rice is a kind of rice having a starch content of 20 to 30% by weight, and has a starch composed only of amylopactin, so that it is pulverized and then heated to produce a paste having a high viscosity. For this purpose, it is preferable to use glutinous rice flour instead of using the glutinous rice as it is, and it is possible to prepare glutinous rice paste by mixing 500 to 1000 parts by weight of water with respect to 100 parts by weight of the glutinous rice and heating. At this time, when the water is included in less than 500 parts by weight, the viscosity of the glutinous rice paste increases, so mixing with the mixed seasoning may be difficult, and when used in excess of 1000 parts by weight, the viscosity of the glutinous rice paste is lowered and adhesion of the mixed spice sex may fall

In the case of the steamed chives, it means that kimchi is heated using steam, and it is possible to induce self-destruction of cancer cells through the fucoidan component abundant in chives, thereby increasing the anticancer effect of kimchi prepared by the method of the present invention. .

To this end, the steamed hibiscus, washing and removing foreign substances; Putting the washed hibiscus on a porous plate and supplying steam at 80-150° C. for 5-20 minutes to steam the hibiscus; And after the steaming is completed, it may include the step of recovering the hibiscus on the porous plate.

In the case of hibiscus, those collected from nature or those sold after drying or salting can be used, and after washing this hibiscus, foreign substances can be removed before use. However, when using dried or salted shiitake, it is more preferable to use it after soaking it in water for 30 to 100 minutes or removing salt.

After the washing is completed as described above, the washed hibiscus can be placed on the porous plate and heated steam can be supplied to steam the hibiscus. In the case of the kimchi, when it is included in the kimchi without heating, it does not go well with kimchi because of its unique texture, and the preference may be reduced due to the strong flavor. Therefore, it is desirable to soften the chives and remove the distinctive flavor through the above-described steaming process. In this case, the steaming may be performed by supplying steam at 80 to 150° C. for 5 to 20 minutes. When the temperature of the water vapor is less than 80 ° C. or when the steam is steamed for less than 5 minutes, the steaming of the shiitake is not complete, so the texture may be deteriorated or an off-flavor may occur. Fucoidan, an effective pine tree, is thermally decomposed, which may reduce its anticancer effect.

The soy sauce is mixed in order to add the umami of the cabbage, and it is preferable to use soy sauce of a traditional method prepared using meju.

The yeast salt is added to control the fermentation of the kimchi using yeast fungi at the same time as adjusting the liver in the cabbage. In the existing kimchi, the seasoning was simply seasoned with salt, but in this case, salt has a characteristic bitter taste and, at the same time, may cause unwanted fungi or mold during fermentation. However, in the present invention, by using yeast salt, it is possible to minimize the bitter taste of salt, and at the same time, it is possible to minimize the growth of unwanted mold by controlling the yeast mold to be the dominant species.

To this end, the yeast salt is mixed with 10 to 30 parts by weight of water compared to 100 parts by weight of wheat flour, followed by kneading; removing air inside the dough by squeezing the dough on which the dough has been completed; Forming the air-free dough into a circular shape having a thickness of 5 to 20 mm and a diameter of 100 to 300 mm; Laminating the molded dough at intervals of 5 to 10 mm, and then performing primary fermentation at a temperature of 30 to 35° C. for 10 to 20 days to prepare yeast; And after grinding the prepared yeast, mixed with 100 to 150 parts by weight of salt relative to 100 parts by weight of the yeast, and second fermentation at a temperature of 15 to 25 ° C. for 10 to 20 days can be prepared by a method comprising .

The yeast salt is basically a pulverized mixture of yeast and salt, and has a lower salinity than conventional salt and can serve to increase the umami taste. For this purpose, yeast is first produced, and in the present invention, a higher umami taste can be provided by using wheat yeast produced in a traditional way without using the existing standardized yeast entry.

The flour used at this time may be prepared as a dough by mixing 10 to 30 parts by weight of water with respect to 100 parts by weight of wheat flour. When water is included in less than 10 parts by weight, it is difficult to mold the half-boiled, and when it exceeds 30 parts by weight, unwanted mold may thrive due to high moisture content.

The dough prepared as described above may be compressed to remove air from the inside. When air is included in the inside of the dough, moisture is concentrated in the portion where the air is present, and unwanted mold or bacteria may grow. Therefore, it is preferable to remove the air by squeezing it after the kneading is completed. At this time, a roller, a press, etc. may be used for the compression, and in a traditional way, a method of pressing using a human foot may be used.

The dough from which air is removed as described above may be formed into a circle having a thickness of 5 to 20 mm and a diameter of 100 to 300 mm. Through such molding, the surface of the dough becomes uniform, so that the growth of mold can be facilitated. In this case, if the size is less than the above specification, a large amount must be molded, so a large amount of cost and manpower is required, and if the size exceeds the above size, handling may be difficult. In addition, it is more preferable to make the mold grow intensively in the central part by making the circular edge part thicker than the central part in the molding process as described above.

After the molding is completed as described above, the dough is laminated at intervals of 5 to 10 mm, and then fermented for 10 to 20 days at a temperature of 30 to 35° C. to prepare yeast. In the case of the yeast, it is manufactured using mold contained in the air, so it is preferable to use a large amount of dough to increase the probability of success. It is preferable to do so. Therefore, it is preferable that the dough is manufactured by laminating at intervals of 5 to 10 mm. At this time, if the stacking interval is less than 5 mm, mold growth may not be smooth in the central part because there is not enough space between each dough. the possibility may increase.

In addition, the growth of the mold may not be complete if it is prepared for less than 30 ℃ or less than 10 days, and when it is manufactured at a temperature exceeding 35 ℃ or for a time exceeding 20 days, odor may occur due to abnormal growth. .

After the fermentation by the fungus is completed as described above, it may be pulverized and then mixed with salt for secondary culture. After pulverizing the yeast, yeast salt can be produced by simply mixing it with salt, but in this case, the effect of the yeast may be reduced due to the sterilization effect of the salt. Therefore, it is possible to culture a mold resistant to a high salt concentration by performing secondary fermentation after mixing with salt as described above, which can minimize the deterioration of the effect of the yeast even after being mixed with the salt. At this time, the secondary fermentation is preferably mixed with 100 to 150 parts by weight of salt relative to 100 parts by weight of yeast and performed at a temperature of 15 to 25° C. for 10 to 20 days. Yeast salt can be produced normally in the crude gum, but when it is out of the above range, the effect of yeast may decrease or an off-flavor may occur.

As described above, after the auxiliary materials, mixed seasonings, glutinous rice paste, steamed shiitake, soy sauce and yeast salt are prepared, by mixing them to prepare a cabbage filling, and mixing the cabbage part with the pickled cabbage, kimchi can be prepared. At this time, based on 100 parts by weight of the mixed seasoning, 20 to 50 parts by weight of the cut auxiliary material, 1 to 10 parts by weight of the glutinous rice paste, 10 to 20 parts by weight of steamed tofu, 1 to 5 parts by weight of soy sauce, and 1 to 5 parts by weight of yeast salt It is preferable to prepare a cabbage genus by mixing. Within the above range, it is possible to manufacture kimchi having a high degree of preference, but if it is outside the above range, the amount of salt, the ratio of seasoning, etc. may not match, and thus the preference may be reduced.

The kimchi prepared as described above may be stored in an airtight container and then stored at a certain temperature to be aged. In the aging process as described above, fermentation by lactic acid bacteria proceeds, and the anticancer properties of the kimchi can be strengthened due to the lactic acid bacteria and metabolites by the lactic acid bacteria. At this time, the aging is preferably performed at a temperature of 1 to 10 ℃ 10 days to 300 days. At a temperature and period less than the above conditions, fermentation by lactic acid bacteria may not be carried out, and in the case of a temperature and time exceeding the above conditions, unwanted microorganisms may be generated, resulting in a bad odor.

Hereinafter, preferred embodiments of the present invention will be described so that those of ordinary skill in the art can easily implement them with reference to the accompanying drawings. In addition, in the description of the present invention, if it is determined that a detailed description of a related known function or a known concept may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted. In addition, certain features presented in the drawings are enlarged, reduced, or simplified for ease of explanation, and the drawings and components thereof are not necessarily drawn to scale. However, those skilled in the art will readily understand these details.

Experimental Example 1

An experiment was conducted to confirm the anticancer effect of steamed chives.

After washing and removing foreign substances in Wando, the washed hibiscus was placed on a porous plate, and steam at 100° C. was supplied for 10 minutes to steam the hibiscus. After the steaming was completed, the hibiscus on the porous plate was recovered.

In order to confirm the anticancer effect of the steamed hibiscus, the steamed hibiscus was pulverized and then compressed to prepare a steamed hibiscus extract.

On the day before the administration of the test solution to check the anticancer effect of steamed turmeric, 1.0 ml of 10% serum 10% Dulbecco's Modified Eagle Medium (DMEM) was added to a 24-well microdilution plate in each well, and then cells in culture After harvesting by trypsinization, the cancer cell concentration was calculated using a cell counter.

The number of cancer cells was varied by dilution by concentration with DMEM, and then plated on each well. After 18 hours of cell plating, the medium was removed, and 1.0 ml of serum-free DMEM was added per well, and the sample solution was diluted with serum-free DMEM for each concentration and administered to each well. After 4 hours of administration, after removing all the medium, 2.0 ml of serum 10% DMEM was added to each well again.

After 6 days of administration of the sample solution, all the medium was removed, stained with crystal violet for 3 minutes, dried, and observed with a dissecting microscope to determine the number of cancer cells and compare with the number of smeared cells to calculate the survival rate.

To confirm the anticancer effect of steamed shiitake extract, the average survival rate of cancer cells after 6 days of administration of the sample solution was compared with that of the control group. The measurement method was measured 8 times, and the average of the remainder after subtracting the highest and lowest values was obtained. As a result of treating HeLa cells with the sample solution of the steamed shiitake extract, assuming that the survival rate of the control group was 100%, the survival rate was 13% when 1,600 μl/ml of the sample solution was administered. Therefore, it was confirmed that the anticancer activity of the steamed shiitake extract against HeLa cells was 87%.

Example 1

After purchasing 3 kg of Chinese cabbage from Pyeongchang, Gangwon-do, the rough leaves on the surface were removed and quartered lengthwise and trimmed.

200 g of salt was supplied to the root of the trimmed cabbage leaves and stored for 2 hours, and then the cabbage was immersed in 1 L of water in which 200 g of salt was dissolved to prepare pickled cabbage for 12 hours.

300 g of radish was prepared by shredding, 100 g of green onion, 100 g of fresh green onion, 100 g of water parsley were cut to a length similar to that of the shredded radish, and the auxiliary material was prepared by mixing with the radish.

Seaweed extract by immersing in a ratio of 15 parts by weight of kelp, 7 parts by weight of seaweed, 2 parts by weight of green seaweed, 20 parts by weight of seaweed, and 3 parts by weight of mother-of-pearl to 100 parts by weight of water, and then heated at 100° C. for 12 minutes to remove solids. was prepared.

After cutting 500 g of beef brisket, it was prepared by removing fat on the surface and adsorbing excess moisture with paper. After replacing the inside of the expander with nitrogen. 500 g of rice bran was put into the expander, heated at a temperature of 230° C. at a pressure of 1.5 Mpa, and then rapidly reduced to atmospheric pressure to expand the rice bran. It was prepared by grinding the expanded rice bran. After cutting 300 g of beef tongue, 20 g of salt was applied to the surface, and this was aged at 5 ° C. for 70 days to prepare dry aged meat. The dry aged meat was pulverized to prepare ground aged meat. After washing the sea urchin shell, it was heated and pulverized at 200° C. for 8 minutes to prepare a pulverized sea urchin shell product. Compared to 100 parts by weight of the expanded rice bran, 20 parts by weight of ground aged meat, 15 parts by weight of ground pepper, 10 parts by weight of dried kelp powder, 3 parts by weight of cinnamon powder, 2 parts by weight of ginger powder, 5 parts by weight of onion powder, 5 parts by weight of garlic powder A rice bran mixture was prepared by mixing parts by weight and 5 parts by weight of pulverized sea urchin shells and aging at a temperature of 5° C. for 5 hours. The surface of 500 g of the beef brisket was wrapped with a porous sheet having a pore size of 9 μm, and then 200 g of the rice bran mixture was applied to the surface. The surface of the rice bran mixture was wrapped with a hygroscopic sheet composed of a nanofiber nonwoven fabric, a polymer absorbent body, and an outer shell, and then wrapped with a porous sheet having a pore size of 0.7 μm produced by stretching a fluororesin. The beef brisket wrapped in the sheet as described above was charged into a container made of a polymer film, the inside of the container was replaced with nitrogen, and then the pressure was reduced by removing the nitrogen inside. After the decompression was completed, the vessel was aged by immersion in water at 5° C. for 20 days. 40 parts by weight of the aged meat, 3 parts by weight of garlic, 2 parts by weight of pepper, and 3 parts by weight of washed green onions were added to 100 parts by weight of water in a ratio of 100 parts by weight, and then heated at 100° C. for 60 minutes to prepare a meat extract.

Kelp, shiitake mushroom, onion, green onion, radish and garlic were washed and then immersed in water at 30° C. for 40 minutes. After the immersion was completed, the immersed water was first heated at 70° C. for 90 minutes, and after heating was completed, the kelp was removed and the vegetable extract was prepared by second heating at a temperature of 100° C. for 2 hours.

100 parts by weight of glutinous rice flour was mixed with 800 parts by weight of water, and then heated to prepare glutinous rice paste.

Steamed hibiscus was prepared by placing the washed hibiscus on the porous plate and supplying steam at 120° C. for 10 minutes.

After mixing 20 parts by weight of water relative to 100 parts by weight of flour, kneading and pressing to remove air inside the dough. The air-free dough was molded into a circle having a thickness of 10 mm and a diameter of 200 mm and laminated at intervals of 5 mm. Next, the yeast was prepared by primary fermentation at a temperature of 32 °C for 14 days. After the prepared yeast was pulverized, it was mixed with salt of 120 parts by weight relative to 100 parts by weight of the yeast, and the yeast was fermented for 14 days at a temperature of 20° C. to prepare yeast salt.

100 parts by weight of red pepper powder, 2 parts by weight of ginger, 15 parts by weight of garlic, 8 parts by weight of apples, 8 parts by weight of pears, 6 parts by weight of onions, 30 parts by weight of the seaweed extract, 20 parts by weight of the meat extract and 10 parts by weight of the vegetable extract A mixed seasoning was prepared by mixing in a proportion by weight and then pulverizing using a mixer.

Chinese cabbage was prepared by mixing 30 parts by weight of the cut auxiliary material, 5 parts by weight of glutinous rice paste, 15 parts by weight of steamed chives, 2 parts by weight of soy sauce, and 3 parts by weight of koji salt relative to 100 parts by weight of the mixed seasoning.

After applying the cabbage filling to the pickled cabbage, it was charged in an airtight container and stored for 30 days to prepare kimchi.

Example 2

It was carried out in the same manner as in Example 1, except that steamed shiitake was not used.

Example 3

The same procedure was performed in Example 1, except that 60 parts by weight of the seaweed extract was used instead of 30 parts by weight of the seaweed extract, 20 parts by weight of the meat extract, and 10 parts by weight of the vegetable extract.

Example 4

In Example 1, the same procedure was performed except that 30 parts by weight of the seaweed extract, 20 parts by weight of the meat extract, and 60 parts by weight of the meat extract were used instead of 10 parts by weight of the vegetable extract.

Example 5

The same procedure was performed except that the same amount of beef brisket was used instead of the aged meat in Example 1.

Example 6

The same procedure was carried out in Example 1, except that the same amount of salt (gomsoic acid, sea salt) was used instead of koji salt.

Experimental Example 2

In order to investigate the taste and preference of the kimchi prepared by the method of Examples 1 to 6, 20 panelists aged 25 to 35 years old who have experience in sensory testing were constituted and the taste, texture, flavor, and overall preference were scored out of 10. Table 1 shows the average values obtained by the scoring method for comparison. At this time, a score of 10 indicates the best quality, and a score of 1 indicates the poorest quality. In addition, all statistical analyzes were performed with the ANOVA process of the SAS (Statistics Analytical System, USA, 1996) package program, and the significance (p<< 0.05) was tested.

taste texture zest overall sign Example 1 9.84 9.65 9.16 9.48 Example 2 9.46 9.18 9.04 9.16 Example 3 8.19 8.88 6.14 7.06 Example 4 7.91 8.87 5.11 7.12 Example 5 8.49 9.07 8.48 8.65 Example 6 7.49 7.59 8.99 8.16

As shown in Table 1, it was confirmed that the taste and preference were significantly reduced when the meat extract and vegetable extract were not used (Example 3) or only the meat extract was used (Example 4).

In addition, even when beef brisket was used instead of attribute meat, it was confirmed that the taste and flavor decreased and the preference was reduced. confirmed that.

Experimental Example 3

Each of the kimchi prepared in Examples 1 to 6 was crushed, and then the anticancer effect was confirmed by performing an experiment in the same manner as in Experimental Example 1.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 anti-cancer power 51% 32% 38% 49% 47% 42%

As shown in Table 2, in Example 1 of the present invention, it was found to have an anti-cancer power of 51%, and in Example 2 in which steamed turmeric was not used, the anti-cancer power was decreased. In addition, it was confirmed that the anticancer activity was reduced even in the case of Example 4 using only the meat extract, and accordingly, it was confirmed that the present invention, in which the seaweed extract and steamed shiitake was added, had an anticancer effect on cancer.

In the above, preferred embodiments of the present invention have been illustrated and described, but the present invention is not limited to the specific embodiments described above, and it is common in the technical field to which the present invention pertains without departing from the gist of the present invention as claimed in the claims. Various modifications are possible by those having the knowledge of, of course, and these modifications should not be individually understood from the technical spirit or prospect of the present invention.

Claims (4)

After trimming the Chinese cabbage, pickling it in brine;
washing the pickled cabbage;
Cutting the sub-materials including radish, green onion, gat and water parsley;
Ratio of 100 parts by weight of red pepper powder, 1-5 parts by weight of ginger, 5-20 parts by weight of garlic, 5-10 parts by weight of apple, 5-10 parts by weight of pear, 5-10 parts by weight of onion and 20-80 parts by weight of seaweed extract and then mixing to prepare a mixed seasoning by pulverizing using a mixer;
Mixing 500 to 1000 parts by weight of water with respect to 100 parts by weight of glutinous rice, and then heating to prepare glutinous rice paste;
Based on 100 parts by weight of the mixed seasoning, 20 to 50 parts by weight of the cut auxiliary material, 1 to 10 parts by weight of the glutinous rice paste, 10 to 20 parts by weight of steamed shiitake, 1 to 5 parts by weight of soy sauce, and 1 to 5 parts by weight of koji salt are mixed. Preparing the Chinese cabbage; and
Preparing and storing kimchi by mixing the prepared Chinese cabbage with the pickled cabbage;
includes,
The seaweed extract is
Washing kelp, seaweed, green onion, seaweed and mother-of-pearl, respectively;
10 to 20 parts by weight of kelp, 5 to 10 parts by weight of seaweed, 1 to 5 parts by weight of green seaweed, 15 to 30 parts by weight of seaweed, 1 to 5 parts by weight of seaweed based on 100 parts by weight of water, and then immersed at a temperature of 80 to 110 ° C. heating for 10 to 20 minutes; and
removing solids after the heating is completed and cooling;
It is prepared by a method comprising
The steamed porridge,
washing and removing foreign substances;
Putting the washed hibiscus on a porous plate and supplying steam at 80-150° C. for 5-20 minutes to steam the hibiscus; and
Recovering the hibiscus on the porous plate after the steaming is completed;
It is prepared by a method comprising
In the preparation of the mixed seasoning, a meat extract and a vegetable extract are additionally included,
The meat extract is
immersing 20-50 parts by weight of aged meat, 1-5 parts by weight of garlic, 1-5 parts by weight of pepper and 1-5 parts by weight of washed green onion in 100 parts by weight of water;
heating the water in which the aged meat is immersed at a temperature of 80 to 120° C. for 30 to 120 minutes; and
preparing a meat extract by removing solids after the heating is completed;
It is prepared by a method comprising
The aged meat is
(a) wrapping the surface of the meat with a porous sheet;
(b) applying a rice bran mixture to the surface of the meat wrapped in the porous sheet;
(c) loading the meat coated with the rice bran mixture into a vacuum packaging container;
(d) immersing the vacuum packaging container in which the meat is loaded in water; and
(e) aging the meat immersed in the water for 5 to 10 days;
It is prepared by a method comprising
Step (a) is,
A meat pretreatment step of removing fat from the meat surface and adsorbing moisture on the surface to remove it; and
wrapping the pretreated meat with a first porous sheet;
includes,
The first porous sheet is a porous sheet having a pore size of 7 to 10㎛,
The step (b) is,
applying a rice bran mixture to the surface of the meat wrapped in the porous sheet;
wrapping the surface of the rice bran mixture with a hygroscopic sheet; and
Wrapping the surface of the hygroscopic sheet with a second porous sheet;
includes,
The hygroscopic sheet,
a nonwoven surface layer in contact with the rice bran mixture;
a polymer absorber laminated on the surface layer; and
an outer skin layer laminated on the polymer absorber;
includes,
The second porous sheet is a sheet in which micropores having a size of 0.05 to 1 μm are formed by stretching a fluororesin,
The rice bran mixture is
removing rice husks by primary milling rice;
separating rice bran from white rice by second milling the rice from which the rice husk has been removed;
After charging the rice bran into the expander, replacing the inside with an inert gas, and swelling using a temperature of 200 ~ 250 ℃ and a pressure of 1 ~ 3Mpa;
grinding the expanded rice bran;
pulverizing dry-aged meat to prepare ground aged meat;
Compared to 100 parts by weight of the pulverized rice bran, 10 to 30 parts by weight of the ground aged meat, 5 to 10 parts by weight of ground pepper, 5 to 10 parts by weight of dried kelp powder, 1 to 10 parts by weight of onion powder, 1 to 10 parts by weight of garlic powder preparing a rice bran mixture by mixing parts and 10 to 20 parts by weight of a sea urchin shell pulverized product;
aging the rice bran mixture at a temperature of 1 to 10° C. for 2 to 10 hours;
It is prepared by a method comprising
The dry-aged meat is
cutting and removing the fat on the meat surface, and then removing it by adsorbing moisture;
applying salt to the surface of the meat from which the fat and moisture have been removed, and then aging it at a temperature of 1 to 10° C. for 45 to 90 days; and
removing the discolored portion of the surface of the meat after the aging has been completed;
It is prepared by a method comprising
The sea urchin shell pulverized product,
After cutting the sea urchin, removing and washing the intestines and foreign substances in the body cavity;
heating the washed sea urchin shell at 150-300° C. for 5-10 minutes; and
pulverizing the sea urchin shell on which the heating is completed;
It is prepared by a method comprising
20-50 parts by weight of the rice bran mixture is applied based on 100 parts by weight of the meat,
Step (c) is,
loading the meat coated with rice bran into a vacuum packaging container;
replacing the inside of the vacuum packaging container with an inert gas; and
removing the inert gas inside the vacuum packaging container and then sealing the vacuum packaging container;
includes,
The vegetable extract,
Preparing by washing kelp, shiitake mushroom, onion, green onion, radish and garlic;
immersing the prepared kelp, shiitake mushroom, onion, green onion, radish and garlic in water at 20-40° C. for 20-50 minutes;
First heating the water in which the kelp, shiitake mushroom, onion, green onion, radish and garlic is immersed at 60-80° C. for 1-2 hours after the immersion is completed; and
After removing the kelp, the second heating step of the water in which the shiitake mushrooms, onions, green onions, radishes and garlic are immersed at a temperature of 90 ~ 110 ℃ for 1 ~ 2 hours;
A method for producing kimchi, characterized in that it is prepared by a method comprising a.
delete According to claim 1,
The yeast salt,
Mixing 10 to 30 parts by weight of water based on 100 parts by weight of wheat flour and then kneading;
removing air inside the dough by squeezing the dough on which the dough has been completed;
Forming the air-free dough into a circular shape having a thickness of 5 to 20 mm and a diameter of 100 to 300 mm;
Laminating the molded dough at intervals of 5 to 10 mm, and then performing primary fermentation at a temperature of 30 to 35° C. for 10 to 20 days to prepare yeast; and
pulverizing the prepared yeast, then mixing with 100 to 150 parts by weight of salt relative to 100 parts by weight of the yeast, and secondarily fermenting for 10 to 20 days at a temperature of 15 to 25° C.;
A method for producing kimchi, characterized in that it is prepared by a method comprising a.
delete

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