KR102448645B1 - Preparation method of radish salade using garlic - Google Patents

Abstract

The present invention comprises the steps of measuring garlic, carrots, and tofu and putting it in a grinder for fine grinding and mixing; adding soybean oil, sesame oil, vinegar, sugar and refined salt to the grinder to finely pulverize and mix; adding onions to the grinder to finely grind and mix; Boiling the mixed raw materials while stirring in a steam cooker; Boiling and mixing the cut pickles by adding to the steam pot; And it provides a method for producing salad-free kimchi comprising the step of refrigerated storage.

Description

Manufacturing method of salad-free kimchi using garlic {PREPARATION METHOD OF RADISH SALADE USING GARLIC}

The present invention relates to a method for producing salad-free kimchi, and more particularly, after preparing a liquid sauce using garlic, and using this as a raw material, salad-free kimchi is used as a raw material to maintain the unique flavor of kimchi while reducing spiciness. It relates to a method for producing salad-free kimchi with improved organoleptic properties.

Kimchi is a fermented vegetable food unique to Korea that is manufactured by adding vegetable raw materials such as cabbage and radish and spices such as red pepper powder, ginger, garlic, and salted fish.

In kimchi, organic acids and free amino acids produced during fermentation create a unique taste by harmonizing the flavors of spices, and organic acids such as lactic acid have played an important role in corrosion because they stimulate appetite.

In the winter, when vegetables were scarce, unlike the past, which was prepared and consumed at home in the form of kimchi, commercialized kimchi was produced due to the development of the processed food industry, the increase in women's participation in society, the rapid growth of the restaurant industry, and the increase in group meals. It is gradually changing to a form of consumption that is purchased and consumed. Due to this, the market size of kimchi is growing, and the amount of exports is increasing as the anticancer effect is known to the international community.

Although interest in kimchi in Korea is increasing due to the rapid increase in international exchanges in society, certain countries such as China or Taiwan have a strong resistance to spicy taste, and especially the color preference for gold is clear, so the globalization of kimchi In order to achieve this, it is necessary to move away from simply spicy and red kimchi, and in the situation where the demand for high value-added kimchi with enhanced nutritional components and functionalities is increasing day by day, research on material development and process for the manufacture of more diverse kimchi is required. is becoming

The present invention has been devised to solve the problems of the prior art as described above, and its purpose is to prepare a liquid sauce using garlic, and then use it to maintain the unique flavor of kimchi using salad-free raw materials. It is to provide a method for producing salad-free kimchi with improved sensibility while reducing spiciness.

The technical problem of the present invention as described above is achieved by the following means.

(1) measuring garlic, carrots and tofu, putting it in a grinder, finely pulverizing and mixing;

adding soybean oil, sesame oil, vinegar, sugar and refined salt to the grinder to finely pulverize and mix;

adding onions to the grinder to finely grind and mix;

Boiling the mixed raw materials while stirring in a steam cooker;

Boiling and mixing the cut pickles by adding to the steam pot; and

A method for producing salad-free kimchi, comprising the step of refrigerated storage.

(2) in (1) above,

1) Diluting garlic and carrots with sodium hypochlorite and immersing them for 10 to 30 minutes to disinfect and then washing with running water;

2) preparing dehydrated tofu by draining and washing the tofu;

3) diluting the onion with sodium hypochlorite and immersing it for 10 to 30 minutes to disinfect and then wash in running water;

4) weighing 4.0 to 6.0 wt% of garlic, 8.0 to 12.0 wt% of carrots, and 1.0 to 3.0 wt% of tofu and putting it in a wet grinder to finely pulverize and mix;

5) immersing the washed and cut radishes in brine (10-15% (w/v)) for 10 to 60 minutes to pickle them, then washing and dehydrating them naturally for 16 to 24 hours;

6) Put the result of step 5), 2.0-5.0 wt% of soybean oil, 0.1-0.5 wt% of sesame oil, 1.0-5.0 wt% of vinegar, 1.0-5.0 wt% of sugar, and 0.3-0.8 wt% of refined salt in a wet grinder and finely pulverize and mixing;

7) finely pulverizing and mixing the result of step 6) and 4.0 to 8.0% by weight of the onion of step 3) in a wet grinder;

8) Boiling the result of step 7) at 100° C. for 1 to 5 minutes while stirring in a steam stirring pot;

9) mixing 60.0 to 70.0 wt% of the naturally dehydrated cut radish of step 4) with the result of step 8) and boiling at 100° C. for 3 to 8 minutes; and

10) A method for producing salad-free kimchi, comprising the step of refrigerated storage of the result of step 9).

(3) in (2) above,

1) Dilute garlic and carrots to a concentration of 200 ppm sodium hypochlorite, immerse for 10 minutes, disinfect and wash under running water;

2) preparing dehydrated tofu by draining and washing the tofu;

3) diluting the onion to a concentration of 200 ppm sodium hypochlorite, immersing it for 10 minutes to disinfect, and then washing with running water;

4) A step of immersing the washed and cut radish in brine (13% (w/v)) for 30 minutes to pickle, then washing and dehydrating naturally for 16 hours or more

5) weighing 4.8% by weight of garlic, 9.1% by weight of carrot, and 2.1% by weight of tofu, putting it in a wet grinder, finely pulverizing and mixing;

6) Putting the resultant of step 5), 3.0% by weight of soybean oil, 0.3% by weight of sesame oil, 3.0% by weight of vinegar, 2.1% by weight of sugar, and 0.5% by weight of refined salt in a wet grinder, finely pulverizing and mixing

7) Putting the result of step 6) and 6.9 wt% of the onion of step 3) in a wet grinder, finely pulverizing and mixing

8) Boiling the result of step 7) at 100° C. for 3 minutes while stirring in a steam stirring pot;

9) mixing 68.2% by weight of the naturally dehydrated cut radish of step 4) with the result of step 8) and boiling at 100° C. for 6 minutes; and

10) A method for producing salad-free kimchi, comprising the step of refrigerated storage of the result of step 9).

According to the present invention as described above, after preparing a liquid sauce using garlic, salad-free kimchi with improved sensory while reducing spiciness while maintaining the unique flavor of kimchi by using it as a raw material for salad-free kimchi. has the effect of providing.

1 and 2 are diagrams of the manufacturing process of salad-free kimchi according to the present invention.

The method for producing salad-free kimchi according to the present invention comprises the steps of measuring garlic, carrots, and tofu, putting them in a grinder, finely pulverizing and mixing; adding soybean oil, sesame oil, vinegar, sugar and refined salt to the grinder to finely pulverize and mix; adding onions to the grinder to finely grind and mix; Boiling the mixed raw materials while stirring in a steam cooker; Boiling and mixing the cut pickles by adding to the steam pot; and refrigerated storage.

Hereinafter, the content of the present invention will be described in more detail as follows.

Hereinafter, the production process of the salad-free kimchi of the present invention will be described in detail by dividing it into stages.

(1) Step 1

Garlic and carrots are immersed in a diluted sodium hypochlorite solution for 10 to 30 minutes to disinfect, and then wash under running water. At this time, the garlic is preferably Uiseong garlic grown in Uiseong, and garlic and carrots are immersed in a diluted solution of 200 ppm sodium hypochlorite for 10 minutes. In the present invention, it is intended to provide a yellow to orange color while eliminating the spicy taste by using carrots instead of red pepper powder.

(2) Step 2

Prepare dehydrated tofu by draining and washing the tofu. Tofu not only supplies protein, but also provides a variety of savory amino acids during fermentation, further softening the soft texture and color, making the orange color shown by carrots closer to yellow. More preferably, the tofu immersed in yellow paprika juice for 6 to 8 hours is used. This is because it is possible to expect the effect of strengthening the yellow color in color as well as increasing the preservation due to the antioxidant activity provided by paprika.

(3) Step 3

Sterilize the onion by immersing it in a diluted aqueous sodium hypochlorite solution for 10 to 30 minutes and then wash it under running water. Preferably, the onion is immersed in a diluted solution of 200 ppm sodium hypochlorite for 10 minutes.

(4) Step 4

Garlic 4.0~6.0% by weight, carrots 8.0~12.0% by weight, and tofu 1.0~3.0% by weight are weighed and put in a wet grinder, finely pulverized and mixed. Preferably, 4.8% by weight of garlic, 9.1% by weight of carrots, and 2.1% by weight of tofu are weighed and put into a wet grinder, finely pulverized and mixed for 30 seconds.

(5) Step 5

The washed and cut radishes are immersed in brine (10-15% (w/v)) for 10 to 60 minutes, pickled, and then washed and naturally dehydrated for 16 to 24 hours. Preferably, the radish is washed using a washing machine, the washed radish is cut to a predetermined standard, and the cut radish is immersed in brine, but preferably immersed in 13% (w/v) brine for 30 minutes.

(6) Step 6

The result of step 4, 2.0-5.0 wt% of soybean oil, 0.1-0.5 wt% of sesame oil, 1.0-5.0 wt% of vinegar, 1.0-5.0 wt% of sugar, and 0.3-0.8 wt% of refined salt are put in a wet grinder, finely pulverized and mixed do. Preferably, 3.0% by weight of soybean oil, 0.3% by weight of sesame oil, 3.0% by weight of vinegar, 2.1% by weight of sugar and 0.5% by weight of refined salt are put in a wet grinder and finely pulverized and mixed for 30 seconds.

(7) Step 7

Put the result of step 6 and 4.0 to 8.0% by weight of the onion of step 3 in a wet grinder, finely pulverize and mix. Preferably, 6.9% by weight of onion is put into the wet grinder and finely pulverized and mixed for 40 seconds so that 30 mesh or more becomes 100%. Onions contain a large amount of nutrients such as protein, carbohydrates, vitamin C, calcium, phosphorus, and iron, and generally have a spicy taste, but when heated, they are 50 times sweeter than sugar. It is a good raw material for making kimchi for foreigners who avoid it.

(8) Step 8

The result of step 7 is stirred in a steam stirring pot and boiled at 100° C. for 1 to 5 minutes. Preferably, the finely pulverized and mixed garlic, carrot, tofu, soybean oil, sesame oil, vinegar, sugar, refined salt, and onion are stirred in a steam stirring pot and boiled at 100° C. for 3 minutes. This eliminates the pungent taste of garlic and onion and makes it possible to manufacture kimchi that is nutritious and highly sensual.

(9) Step 9

60.0 to 70.0 wt% of the naturally dehydrated cut radish of step 5 is mixed with the result of step 8 and boiled at 100° C. for 3 to 8 minutes. Preferably, 68.2% by weight of the naturally dehydrated cut radish is mixed and boiled at 100° C. for 6 minutes.

(10) Step 10

The result of step 9 is refrigerated. Preferably, the salad-free kimchi prepared in step 9 is refrigerated at a product temperature of 5° C. or less.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to Examples and Experimental Examples. The present invention may be better understood by the following examples and experimental examples, which are merely illustrative of the present invention, and are intended to limit the scope of protection defined by the appended claims not.

[Example 1] Preparation of salad-free kimchi

Salad-free kimchi was prepared by the procedure shown in FIGS. 1 and 2 . Uiseong garlic and carrots were sterilized by immersing them in a diluted solution of 200 ppm sodium hypochlorite for 10 minutes, followed by washing with running water. Dehydrated tofu was prepared by decanting and washing the tofu. Onions were sterilized by immersing them in a diluted solution of 200 ppm sodium hypochlorite for 10 minutes and then washed with running water. The washed and cut radishes were immersed in brine (13% (w/v)) for 30 minutes and pickled, washed and naturally dehydrated for 16 hours.

Garlic 4.8% by weight, carrots 9.1% by weight, and tofu 2.1% by weight were weighed and put into a wet grinder, finely pulverized and mixed for 30 seconds. Soybean oil 3.0% by weight, sesame oil 0.3% by weight, vinegar 3.0% by weight, sugar 2.1% by weight and refined salt 0.5% by weight were put in the wet grinder and finely pulverized and mixed for 30 seconds. 6.9% by weight of onion was put into the wet grinder and finely pulverized and mixed for 40 seconds so that 30 mesh or more was 100%. The pulverized and mixed garlic, carrot, tofu, soybean oil, sesame oil, vinegar, sugar, refined salt, and onion were stirred in a steam stirring pot and boiled at 100° C. for 3 minutes. Here, 68.2% by weight of the naturally dehydrated cut radish was mixed and boiled at 100° C. for 6 minutes. Salad-free kimchi prepared by the above process was refrigerated at a product temperature of 5° C. or less.

mixing ratio Raw material name Mixing ratio (wt%) Uiseong Garlic 4.8 carrot 9.1 onion 6.9 soybean oil 3.0 vinegar 3.0 tofu 2.1 sugar 2.1 saline 0.5 Sesame oil 0.3 radish 68.2 Sum 100

[Example 2] Preparation of salad-free kimchi

Salad-free kimchi was prepared by the same method and conditions as in Example 1, except that tofu was immersed in yellow paprika juice for 6 hours.

[Experimental Example 3] Sensory evaluation

In order to compare and determine the sensory difference between the kimchi of Example 1 and Comparative Example (commercially available Kkakdugi Kimchi manufactured by Company A), color visual inspection was performed on 10 men and women in their 30s, respectively, and taste, aroma, spiciness, And for overall preference, sensory evaluation was performed using a five-point scale method, and the results are shown in Table 2 below.

Sample colour taste incense Spicy Overall
symbol Example 1 yellow 4.8 4.6 2.1 4.7 Example 2 yellow 4.8 4.6 2.0 4.7 comparative example Red 4.1 4.3 4.3 4.0

As shown in Table 2 above, in the case of kimchi prepared according to the preparation example of the present invention, when compared to the kimchi of the comparative example, the color is yellow and the spicy taste is weak, so that it is possible to provide a suitable preference even for foreigners, while the taste and aroma was found to be of equal or higher quality than the existing kkakdugi.

As described above, although described with reference to preferred embodiments of the present invention, those skilled in the art can variously modify and change the present invention within the scope without departing from the spirit and scope of the present invention described in the claims below. You will understand that it can be done.

Claims (3)

Garlic, carrot and tofu are weighed and put in a grinder to finely pulverize and mix;
adding soybean oil, sesame oil, vinegar, sugar and refined salt to the grinder to finely pulverize and mix;
adding onions to the grinder to finely grind and mix;
Boiling the mixed raw materials while stirring in a steam cooker;
Boiling and mixing the cut pickles by adding to the steam pot; and
A method for producing salad-free kimchi, comprising the step of refrigerated storage. delete 1) Disinfecting garlic and carrots by immersing them in a diluted solution of 200 ppm sodium hypochlorite for 10 minutes, followed by washing with running water;
2) preparing dehydrated tofu by draining and washing the tofu;
3) sterilizing the onion by immersing it in a diluted solution of 200 ppm sodium hypochlorite for 10 minutes and then washing it under running water;
4) weighing 4.8% by weight of garlic, 9.1% by weight of carrots, and 2.1% by weight of tofu and putting it in a wet grinder to finely pulverize and mix;
5) immersing the washed and cut radish in brine (13% (w/v)) for 30 minutes to pickle, then washing and dehydrating naturally for 16 hours;
6) Putting the resultant of step 4), soybean oil 3.0% by weight, sesame oil 0.3% by weight, vinegar 3.0% by weight, sugar 2.1% by weight, and refined salt 0.5% by weight in a wet grinder, finely pulverizing and mixing;
7) finely pulverizing and mixing the resultant of step 6) and 6.9 wt% of the onion of step 3) in a wet grinder;
8) Boiling the result of step 7) at 100° C. for 3 minutes while stirring in a steam stirring pot;
9) mixing 68.2 wt% of naturally dehydrated cut radish of step 5) with the result of step 8) and boiling at 100° C. for 6 minutes; and
10) A method for producing salad-free kimchi, comprising the step of refrigerated storage of the result of step 9).

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