KR102471921B1 - Manufacturing method of kimchi using kombucha - Google Patents

Abstract

The present invention relates to a preparation method of kimchi using kombucha for enhancing nutritional components and lactic acid bacteria and improving a tangy taste. The preparation method comprises: a first seasoning preparation step of preparing a first seasoning by mixing and grinding pears, apples, onions, garlic, ginger, and salted shrimp; a second seasoning preparation step of preparing a second seasoning by mixing radish juice with the first seasoning; a third seasoning preparation step of preparing a third seasoning by mixing salt and red pepper powder with the second seasoning; a kombucha preparation step of preparing kombucha by mixing black tea, green tea, raw sugar, and scoby; a fourth seasoning preparation step of preparing a fourth seasoning by mixing the kombucha with the third seasoning; and a kimchi preparation step of preparing kimchi by adding the fourth seasoning to salted cabbage. According to the present invention, the nutrients and lactic acid bacteria contained in the kombucha are combined, and the nutrients and lactic acid bacteria are very rich even if kimchi is not separately aged.

Description

Method of manufacturing kimchi using kombucha {Manufacturing method of kimchi using kombucha}

The present invention relates to a method for manufacturing kimchi using kombucha, and in particular, to a method for manufacturing kimchi using kombucha to enhance nutritional components and lactic acid bacteria and improve a tangy taste.

Kimchi is Korea's traditional fermented food made with cabbage, radish, and cucumber as the main ingredients and various additives, spices, seasonings, and salted fish. It is low in calories, high in vitamins and minerals, and contains various bioactive substances It is known to have antioxidant, immunity enhancement, high blood pressure prevention, anticancer effects, and constipation prevention effects.

Such kimchi contains many lactic acid bacteria because the growth of microorganisms is essential for the fermentation process.

Korean Registered Patent No. 10-0580761 (registered on May 9, 2006) describes a method for manufacturing cabbage kimchi containing beef bone broth. In the known kimchi manufacturing method consisting of steps, the kimchi filling step is a step of extracting beef bone broth by boiling beef bone in water, a step of heating the extracted beef bone broth to 95 ° C, and adding glutinous rice flour to beef bone broth in a weight ratio The process of adding at a ratio of 63:7 to 82:14, the process of making beef bone broth porridge by stirring the input glutinous rice powder well so that it does not clump, and the process of making beef bone broth porridge with red pepper powder, anchovy fish sauce, salted shrimp, raw shrimp, garlic, onion, and ginger It is characterized in that it consists of a process in which the kimchi is made by mixing with seasonings such as chives, dried peppers, and radish, but the beef bone broth porridge contains 12 to 18% by weight of the total weight of the kimchi.

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

As described above, a conventional method for producing kimchi by adding various ingredients has been disclosed, but in order to promote lactic acid bacteria and improve umami, the prepared kimchi must be separately aged.

Korean Patent Registration No. 10-0580761 Korean Patent Registration No. 10-1975827

A technical problem to be achieved by the present invention is to solve the problems described above, and to provide a method for manufacturing kimchi using kombucha to enhance nutritional components and lactic acid bacteria and improve the tangy taste.

In order to solve this problem, according to one feature of the present invention, a first seasoning preparation step of preparing a first seasoning by mixing and grinding pears, apples, onions, garlic, ginger, and salted shrimp; A second seasoning preparation step of preparing a second seasoning by mixing the first seasoning with radish juice; a third seasoning preparation step of preparing a third seasoning by mixing salt and red pepper powder with the second seasoning; A kombucha manufacturing step of preparing kombucha by mixing black tea, green tea, raw sugar, and scoby; a fourth seasoning preparation step of preparing a fourth seasoning by mixing the third seasoning with the kombucha; And it provides a kimchi manufacturing method using kombucha including a kimchi manufacturing step of preparing kimchi by stuffing the fourth seasoning into salted cabbage.

In one embodiment, in the first seasoning manufacturing step, 400 to 600 g of pears, 200 to 300 g of apples, 200 to 300 g of onions, 200 to 300 g of garlic, 10 to 15 g of ginger, and 30 to 40 g of salted shrimp are mixed and crushed. do.

In one embodiment, the second seasoning manufacturing step is characterized in that 1400 ~ 1600g of radish juice is mixed with the first seasoning.

In one embodiment, in the third seasoning preparation step, 50 to 60 g of salt and 140 to 160 g of red pepper powder are mixed with the second seasoning.

In one embodiment, the kombucha manufacturing step may include preparing a first mixture by mixing 100 to 300 g of black tea and 500 to 700 g of green tea to prepare a first mixture; a cooling process of cooling the first mixture to 30° C. or less; A second mixture preparation process of preparing a second mixture by mixing 50 to 100 g of raw sugar and 40 to 50 g of scoby with the first mixture; A fermentation broth preparation process of preparing a fermentation broth by fermenting the second mixture at a temperature of 20 to 32 ° C. for 7 to 14 days; And it is characterized in that it comprises a kombucha production process of producing kombucha by filtering the fermentation broth.

In one embodiment, the fourth seasoning manufacturing step is characterized by mixing 400 to 500 g of the kombucha with the third seasoning.

In one embodiment, the kombucha manufacturing step may include preparing a first mixture by mixing 100 to 300 g of black tea and 500 to 700 g of green tea to prepare a first mixture; a cooling process of cooling the first mixture to 30° C. or lower; A second mixture preparation process of preparing a second mixture by mixing 50 to 100 g of raw sugar and 40 to 50 g of scoby with the first mixture; A fermentation broth preparation process of preparing a fermentation broth by fermenting the second mixture at a temperature of 20 to 32 ° C. for 7 to 14 days; A grape juice manufacturing process of producing grape juice by pressing grapes; A grape fermentation broth manufacturing process in which yeast is inoculated into the grape juice and fermented at a temperature of 20 to 30 ° C. for 10 to 20 days to prepare a grape fermentation broth; And it is characterized in that it comprises a kombucha manufacturing process of mixing the grape fermentation broth with the fermentation broth and then filtering it to produce kombucha.

In one embodiment, the kombucha manufacturing step may include preparing a first mixture by mixing 100 to 300 g of black tea and 500 to 700 g of green tea to prepare a first mixture; a cooling process of cooling the first mixture to 30° C. or lower; A second mixture preparation process of preparing a second mixture by mixing 50 to 100 g of raw sugar and 40 to 50 g of scoby with the first mixture; A fermentation broth preparation process of preparing a fermentation broth by fermenting the second mixture at a temperature of 20 to 32 ° C. for 7 to 14 days; Boiled soybean manufacturing process of producing boiled soybeans by boiling them; Fermented soybean manufacturing process of preparing fermented soybeans by inoculating the boiled soybeans with Bacillus strains and fermenting them at a temperature of 35 to 45 ° C. for 7 to 12 hours; A cooling process of cooling the fermented soybeans; Fermented soybean powder manufacturing process of producing fermented soybean powder by grinding the fermented soybean; And a kombucha manufacturing process of mixing the fermented soybean powder with the fermented soybean powder and then filtering to produce kombucha.

In one embodiment, the kombucha manufacturing step may include preparing a first mixture by mixing 100 to 300 g of black tea and 500 to 700 g of green tea to prepare a first mixture; a cooling process of cooling the first mixture to 30° C. or less; A second mixture preparation process of preparing a second mixture by mixing 50 to 100 g of raw sugar and 40 to 50 g of scoby with the first mixture; A fermentation broth preparation process of preparing a fermentation broth by fermenting the second mixture at a temperature of 20 to 32 ° C. for 7 to 14 days; An immersion process of immersing loaches in a mixed solution of water, vinegar, and lemon juice; A loach extract preparation process in which the loach is put in water and heated at a temperature of 60 to 80 ° C. for 3 to 5 hours to prepare a loach extract; A loach ripening liquid manufacturing process of preparing a loach ripening liquid by aging the loach extract at a temperature of 2 to 10 ° C. for 20 to 48 hours; And it is characterized in that it comprises a kombucha manufacturing process of mixing the loach ripening liquid with the fermented liquid and then filtering it to produce kombucha.

According to the present invention, the nutrients and lactic acid bacteria contained in kombucha are combined, and even if kimchi is not separately aged, the nutrients and lactic acid bacteria are very rich, and the tangy taste is excellent, providing a refreshing feeling and significantly improving marketability. There is an effect.

1 is a flowchart illustrating a method of manufacturing kimchi using kombucha according to a first embodiment of the present invention.
FIG. 2 is a flowchart illustrating the kombucha manufacturing step in FIG. 1 as a first example.
3 is a flow chart illustrating the kombucha manufacturing step in FIG. 1 as a second example.
4 is a flowchart illustrating the kombucha manufacturing step in FIG. 1 as a third example.
5 is a flowchart illustrating the kombucha manufacturing step in FIG. 1 as a fourth example.

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

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

Terms such as "first" and "second" are used to distinguish one component from another, and the scope of rights should not be limited by these terms. For example, a first element may be termed a second element, and similarly, a second element may be termed a first element.

It should be understood that when an element is referred to as “connected” to another element, it may be directly connected to the other element, but other elements may exist in the middle. On the other hand, when an element is referred to as being “directly connected” to another element, it should be understood that no intervening elements exist. Meanwhile, other expressions describing the relationship between components, such as “between” and “immediately between” or “adjacent to” and “directly adjacent to” should be interpreted similarly.

Singular expressions should be understood to include plural expressions unless the context clearly dictates otherwise, and terms such as “comprise” or “having” refer to a described feature, number, step, operation, component, part, or It should be understood that it is intended to indicate that a combination exists, and does not preclude the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof.

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

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

1 is a flowchart illustrating a method of manufacturing kimchi using kombucha according to a first embodiment of the present invention.

Referring to FIG. 1, the kimchi manufacturing method using kombucha includes a first seasoning manufacturing step (S100), a second seasoning manufacturing step (S200), a third seasoning manufacturing step (S300), a kombucha manufacturing step (S400), A fourth seasoning manufacturing step (S500) and a kimchi manufacturing step (S600) are included.

In the first seasoning preparation step (S100), a first seasoning is prepared by mixing and grinding pears, apples, onions, garlic, ginger, and salted shrimp.

In one embodiment, in the first seasoning preparation step (S100), the first seasoning may be prepared by mixing pears, apples, onions, garlic, ginger, and salted shrimp in a predetermined ratio and pulverizing them using a blender.

In one embodiment, in the first seasoning preparation step (S100), 400 to 600 g of pears (preferably, 500 g), 200 to 300 g of apples (preferably, 250 g), and 200 to 300 g of onions (preferably, 250 g) , Garlic 200 ~ 300g (preferably, 250g), ginger 10 ~ 15g (preferably, 13g), and salted shrimp 30 ~ 40g (preferably, 35g) are mixed and ground to prepare a first seasoning.

In the second seasoning manufacturing step (S200), the second seasoning is prepared by mixing radish juice with the first seasoning prepared in the first seasoning manufacturing step (S100).

Here, the radish juice may be prepared by removing the skin of the radish, grinding it in a blender, and then filtering out the coarsely ground radish using a filter net.

In one embodiment, in the second seasoning manufacturing step (S200), a certain amount of radish juice may be added to the first seasoning prepared in the first seasoning manufacturing step (S100) and mixed with a stirrer to prepare the second seasoning.

In one embodiment, in the second seasoning manufacturing step (S200), 1400 to 1600 g (preferably, 1500 g) of radish juice is mixed with the first seasoning prepared in the first seasoning manufacturing step (S100) to prepare a second seasoning. can

In the third seasoning manufacturing step (S300), a third seasoning is prepared by mixing salt and red pepper powder with the second seasoning prepared in the second seasoning manufacturing step (S200).

In one embodiment, in the third seasoning manufacturing step (S300), the third seasoning may be prepared by adding salt and red pepper powder to the second seasoning prepared in the second seasoning manufacturing step (S200) and mixing them with a stirrer.

In one embodiment, in the third seasoning manufacturing step (S300), 50 to 60 g (preferably, 55 g) of salt and 140 to 160 g (preferably, 160 g) of red pepper powder are added to the second seasoning prepared in the second seasoning manufacturing step (S200). , 150 g) may be mixed to prepare a third seasoning.

In the kombucha manufacturing step (S400), kombucha is prepared by mixing black tea, green tea, raw sugar, and scoby.

Black tea is a representative tea that is drunk by oxidizing and fermenting tea leaves. Ingredients inside the tea leaves are oxidized by enzymes contained in the tea leaves to give a reddish color. This black tea has a strong antioxidant function, and helps maintain health by preventing various diseases such as aging, heart disease, arteriosclerosis, stroke, and cancer.

Green tea is a tea made from unfermented tea leaves, and dried tea leaves are brewed in hot water so that the green color is as it is. These green teas help improve immunity, release nicotine, heavy metals, skin care, diet, improve concentration, control blood sugar, liver function, and recover from fatigue.

Raw sugar refers to unrefined sugar that is a raw material of sugar, and may be unrefined sugarcane raw sugar. By using such raw sugar, it is beneficial to health by having sufficient sugar content with natural ingredients without using refined sugar that increases blood sugar.

SCOBY (Symbiotic Colony Of Bacteria & Yeast) refers to a symbiotic culture of fungi and yeast, and is shaped like a rubbery, disk-shaped droplet.

In the fourth seasoning manufacturing step (S500), the fourth seasoning is prepared by mixing the third seasoning prepared in the third seasoning manufacturing step (S300) with the kombucha produced in the kombucha manufacturing step (S400).

In one embodiment, in the fourth seasoning manufacturing step (S500), 400 to 500 g of kombucha (preferably, 450g) may be mixed to prepare a fourth seasoning.

In the kimchi manufacturing step (S600), kimchi is prepared by filling salted cabbage with the fourth seasoning prepared in the fourth seasoning manufacturing step (S500).

Here, the cabbage may be pickled for 2 to 7 hours by immersing it in a sun salt solution in which 5 to 7 parts by weight of sea salt is mixed with 100 parts by weight of water.

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

The kimchi manufacturing method using kombucha having the configuration described above is a combination of nutrients and lactic acid bacteria contained in kombucha, so that kimchi is very rich in nutrients and lactic acid bacteria without aging separately, and has an excellent tangy taste. It provides a sense of refreshment and can significantly improve marketability.

As a result, even if kimchi is eaten right away, the unique savory taste and refreshing feeling are very excellent, various nutrients and lactic acid bacteria can be consumed, and a deeper taste can be provided when kimchi is aged.

The kimchi manufacturing method using kombucha having the configuration described above is described as manufacturing cabbage kimchi using the fourth seasoning prepared in the fourth seasoning manufacturing step (S500), but Dongchimi using the fourth seasoning It can be made into various types of kimchi, such as kimchi and kkakdugi, and of course it can be used as an ingredient for other foods.

FIG. 2 is a flowchart illustrating the kombucha manufacturing step in FIG. 1 as a first example.

Referring to FIG. 2, the kombucha manufacturing step (S400) includes a first mixture manufacturing process (S411), a cooling process (S412), a second mixture manufacturing process (S413), a fermentation broth manufacturing process (S414), and a kombucha manufacturing process (S415).

In the first mixture preparation process (S411), a first mixture is prepared by mixing 100 to 300 g of black tea and 500 to 700 g of green tea.

In one embodiment, in the first mixture preparation process (S411), the first mixture may be prepared by evenly mixing 100 to 300 g of black tea and 500 to 700 g of green tea using a stirrer.

In the cooling process (S412), the first mixture prepared in the first mixture manufacturing process (S411) is cooled to 30° C. or less.

In one embodiment, in the cooling process (S412), the first mixture prepared in the first mixture preparation process (S411) may be placed in a well-ventilated shade in a natural state and cooled at room temperature.

In the second mixture preparation process (S413), a second mixture is prepared by mixing 50 to 100 g of raw sugar and 40 to 50 g of scoby with the first mixture cooled in the cooling process (S412).

In one embodiment, in the second mixture manufacturing process (S413), after adding 50 to 100 g of raw sugar and 40 to 50 g of scoby to the first mixture cooled in the cooling process (S412), stir using a stirrer until the raw sugar is melted can do.

In the fermentation broth preparation process (S414), a fermentation broth is prepared by fermenting the second mixture prepared in the second mixture preparation process (S413) at a temperature of 20 to 32 ° C. for 7 to 14 days.

In one embodiment, in the fermentation broth preparation process (S414), the second mixture prepared in the second mixture preparation process (S413) is put in an empty bottle sterilized with boiled water, and then the inlet is sealed to provide good air circulation and shade without direct sunlight. A fermentation broth can be prepared by fermentation at a temperature of 20 to 32 ° C. for 7 to 14 days.

In one embodiment, in the fermentation broth preparation process (S414), when fermentation of the second mixture proceeds, raw sugar is decomposed by scoby and probiotic bacteria are discharged.

In the kombucha manufacturing process (S415), the fermentation broth prepared in the fermentation broth manufacturing process (S414) is filtered to produce kombucha.

In one embodiment, in the kombucha manufacturing process (S415), kombucha may be produced by filtering out impurities from the fermentation broth prepared in the fermentation broth manufacturing process (S414) using a filter net and filtering only the liquid.

The kombucha produced by the kombucha manufacturing step having the configuration described above contains various vitamins belonging to the vitamin B group, such as lactic acid bacteria, antioxidants, and folic acid, and has a sour, sour, and pungent taste. Thus, the taste of kimchi can be improved.

Lactic acid bacteria (LAB) are bacteria that ferment sugar and produce a large amount of lactic acid. They are used in the manufacture of traditional fermented foods such as lactic acid drinks, cheese, soybean paste, kimchi, Korean rice wine, and salted seafood, and are economically Microorganisms are of great importance.

Therefore, it is effective in supplying nutrition, enhancing digestive function, strengthening the immune system, and removing impurities from blood and organs, which is helpful for diet and skin care, and has various other health promotion effects.

3 is a flow chart illustrating the kombucha manufacturing step in FIG. 1 as a second example.

Referring to FIG. 3, the kombucha manufacturing step (S400) includes a first mixture manufacturing process (S421), a cooling process (S422), a second mixture manufacturing process (S423), a fermentation broth manufacturing process (S424), a grape juice manufacturing process ( S425), grape fermentation broth manufacturing process (S426), and kombucha manufacturing process (S427). Here, the first mixture manufacturing process (S421), the cooling process (S422), the second mixture manufacturing process (S423), and the fermentation broth manufacturing process (S424) are the same as the method in FIG. only explained below.

In the grape juice manufacturing process (S425), grape juice is produced by squeezing grapes using a press or the like.

In the grape fermentation broth manufacturing process (S426), yeast is inoculated into the grape juice prepared in the grape juice manufacturing process (S425) and fermented at a temperature of 20 to 30 ° C. for 10 to 20 days to prepare a grape fermentation broth.

Here, the yeast is a unicellular microorganism, and yeast of the genus Saccharomyces may be used, and may be inoculated by spraying a solution containing yeast in grape juice.

In one embodiment, in the grape fermentation broth manufacturing process (S426), 2 g of yeast is inoculated into 2 kg of grape juice prepared in the grape juice manufacturing process (S425) and fermented at a temperature of 20 to 30 ° C. for 10 to 20 days to prepare a grape fermentation broth. can

In the kombucha manufacturing process (S427), the fermentation broth prepared in the fermentation broth manufacturing process (S424) is mixed with the grape fermentation broth prepared in the grape fermentation broth manufacturing process (S426), and then filtered to prepare kombucha.

In one embodiment, in the kombucha manufacturing process (S427), the fermentation broth prepared in the fermentation broth manufacturing process (S424) and the grape fermentation broth prepared in the grape fermentation broth manufacturing process (S426) are mixed at a weight ratio of 10: 2 to 3, It can be filtered to make kombucha.

In the kimchi manufacturing method using kombucha having the configuration described above, by adding fermented grape juice, it is possible to greatly improve palatability by giving a sweet and sour taste, and to help prevent antioxidant activity, heart disease, brain disease, and cancer. have.

4 is a flowchart illustrating the kombucha manufacturing step in FIG. 1 as a third example.

Referring to FIG. 4, the kombucha manufacturing step (S400) includes a first mixture manufacturing process (S431), a cooling process (S432), a second mixture manufacturing process (S433), a fermentation broth manufacturing process (S434), and a boiled soybean manufacturing process (S435), fermented soybean manufacturing process (S436), cooling process (S437), fermented soybean powder manufacturing process (S438), and kombucha manufacturing process (S439). Here, the first mixture manufacturing process (S431), the cooling process (S432), the second mixture manufacturing process (S433), and the fermentation broth manufacturing process (S434) are the same as the method in FIG. only explained below.

Boiled beans manufacturing process (S435), boil beans to produce boiled beans.

Here, various beans such as black beans, peas, lentils, chickpeas, and kidney beans may be used.

In one embodiment, in the process of manufacturing boiled beans (S435), boiled beans may be prepared by putting soaked beans, water, and salt in a container and heating for 10 to 40 minutes.

In the fermented soybean manufacturing process (S436), the boiled soybeans prepared in the boiled soybean manufacturing process (S435) are inoculated with Bacillus bacteria and fermented at a temperature of 35 to 45 ° C. for 7 to 12 hours to prepare fermented soybeans.

In one embodiment, in the fermented soybean manufacturing process (S436), 2 g of Bacillus bacteria is inoculated into 2 kg of boiled soybeans prepared in the boiled soybean manufacturing process (S435) and fermented for 7 to 12 hours at a temperature of 35 to 45 ° C. can be manufactured.

In one embodiment, in the fermented soybean manufacturing process (S436), boiled soybeans may be inoculated by spraying a solution containing Bacillus bacteria.

In the cooling process (S437), the fermented soybeans produced in the fermented soybean manufacturing process (S436) are cooled.

In one embodiment, in the cooling process (S437), the fermented soybeans produced in the fermented soybean manufacturing process (S436) may be freeze-dried at a temperature of -20 ° C to -30 ° C.

In the fermented soybean powder manufacturing process (S438), the fermented soybean cooled in the cooling process (S437) is pulverized to produce fermented soybean powder.

In one embodiment, in the manufacturing process of fermented soybean powder (S438), fermented soybean powder cooled in the cooling process (S437) may be pulverized to a size of less than 0.3 mm using a grinder to prepare fermented soybean powder.

In the kombucha manufacturing process (S439), the fermented soybean powder prepared in the fermented soybean powder manufacturing process (S438) is mixed with the fermented liquid prepared in the fermentation broth manufacturing process (S434), and then filtered to prepare kombucha.

In one embodiment, in the kombucha manufacturing process (S439), the fermented soybean powder produced in the fermented soybean powder manufacturing process (S438) is added to the fermented soybean powder prepared in the fermentation broth manufacturing process (S434), and the fermented soybean powder is After stirring until dissolved, it can be filtered through a filter net to make kombucha.

In one embodiment, in the kombucha manufacturing process (S439), the fermentation broth prepared in the fermentation broth manufacturing process (S434) and the fermented soybean powder prepared in the fermented soybean powder manufacturing process (S438) are mixed in a weight ratio of 10: 2 to 3 After that, it can be filtered to make kombucha.

The kimchi manufacturing method using kombucha having the configuration described above provides the delicious taste and smell of fermented soybeans by adding fermented soybean powder, helps improve intestinal health and immunity, and has anti-cancer effects, and is also effective for patients with high blood pressure. very good.

5 is a flowchart illustrating the kombucha manufacturing step in FIG. 1 as a fourth example.

Referring to FIG. 5, the kombucha manufacturing step (S400) includes a first mixture manufacturing process (S441), a cooling process (S442), a second mixture manufacturing process (S443), a fermentation broth manufacturing process (S444), and an immersion process (S445). ), loach extract manufacturing process (S446), loach ripening liquid manufacturing process (S447), and kombucha manufacturing process (S448). Here, the first mixture manufacturing process (S441), the cooling process (S442), the second mixture manufacturing process (S443), and the fermentation broth manufacturing process (S444) are the same as the method in FIG. only explained below.

In the immersion process (S445), the loach is immersed in a mixture of water, vinegar, and lemon juice.

Vinegar is produced by fermenting grains, fruits, alcoholic beverages, etc. as the main raw material, or by mixing and aging grain saccharified liquid, fruit juice, etc., and is effective in removing odor.

Lemon is the fruit of the lemon tree, an evergreen small tree of the Rutaceae family. It has a strong sour taste, sweetness and bitterness coexist, and is often used to remove the basic fishy smell of meat and fish and to enhance the taste.

Loach is a freshwater fish belonging to the genus Loach and Loach, which has a savory flavor. In addition, unsaturated fatty acids, proteins, and various vitamins and minerals contained in loach are effective in restoring energy by restoring the tired body and relieving fatigue, and bone health, blood circulation, stomach health, growth and development, and eye health. , helps to improve anemia.

In one embodiment, in the soaking process (S445), the loach is immersed in a mixture of water, vinegar, and lemon juice at a weight ratio of 10: 2: 3 for 11 to 13 hours to remove the peculiar odor of the loach. .

In one embodiment, in the immersion process (S445), the loach is immersed in the mixed solution for a predetermined time, and then only the loach is removed to prepare the loach extract.

In the loach extract preparation process (S446), the loach, which is immersed in the soaking process (S445) to remove the odor, is put in water and heated at a temperature of 60 to 80 ° C. for 3 to 5 hours to prepare a loach extract.

In one embodiment, in the loach extract manufacturing process (S446), the loach soaked in the soaking process (S445) is taken out and washed in cold water, and then the washed loach is put in water for 3 to 5 hours at a temperature of 60 to 80 ° C. It can be heated while to prepare a mudfish extract.

In the loach ripening liquid manufacturing process (S447), the loach extract prepared in the loach extract manufacturing process (S446) is aged at a temperature of 2 to 10 ° C. for 20 to 48 hours to prepare a loach aged liquid.

In the Kombucha manufacturing process (S448), the fermented liquid prepared in the fermentation broth manufacturing process (S444) is mixed with the loach maturing liquid prepared in the loach maturation manufacturing process (S447), and then filtered to prepare kombucha.

In one embodiment, in the kombucha manufacturing process (S448), the fermentation broth prepared in the fermentation broth manufacturing process (S444) and the loach maturation liquid prepared in the loach maturing liquid manufacturing process (S447) are mixed in a weight ratio of 10: 2 to 3 After that, it can be filtered to make kombucha.

The kimchi manufacturing method using kombucha having the configuration as described above removes the peculiar smell of loach and adds the savory taste of the deodorized loach to improve palatability, and since the nutrients of loach are evenly contained, , nutritionally very good.

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

Although the embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements of those skilled in the art using the basic concept of the present invention defined in the following claims are also included in the scope of the present invention. that fall within the scope of the right.

S100: 1st seasoning manufacturing step
S200: Second seasoning manufacturing step
S300: 3rd seasoning manufacturing step
S400: Kombucha manufacturing step
S411, S421, S431, S441: First mixture manufacturing process
S412, S422, S432, S442: cooling process
S413, S423, S433, S443: Second mixture manufacturing process
S414, S424, S434, S444: fermentation broth manufacturing process
S415, S427, S439, S448: Kombucha manufacturing process
S425: Grape juice manufacturing process
S426: Grape fermentation broth manufacturing process
S435: Process of manufacturing boiled beans
S436: Fermented soybean manufacturing process
S437: cooling process
S438: Fermented soybean powder manufacturing process
S445: immersion process
S446: loach extract manufacturing process
S447: Loach ripening liquid manufacturing process
S500: 4th seasoning manufacturing step
S600: Kimchi manufacturing step

Claims (5)

A first seasoning preparation step of preparing a first seasoning by mixing and grinding pears, apples, onions, garlic, ginger, and salted shrimp;
A second seasoning preparation step of preparing a second seasoning by mixing the first seasoning with radish juice;
a third seasoning preparation step of preparing a third seasoning by mixing salt and red pepper powder with the second seasoning;
A kombucha manufacturing step of preparing kombucha by mixing black tea, green tea, raw sugar, and scoby;
a fourth seasoning preparation step of preparing a fourth seasoning by mixing the third seasoning with the kombucha; and
Including a kimchi manufacturing step of preparing kimchi by stuffing the fourth seasoning into salted cabbage,
The kombucha manufacturing step,
A first mixture preparation process of preparing a first mixture by mixing 100 to 300 g of black tea and 500 to 700 g of green tea;
a cooling process of cooling the first mixture to 30° C. or less;
A second mixture preparation process of preparing a second mixture by mixing 50 to 100 g of raw sugar and 40 to 50 g of scoby with the first mixture;
A fermentation broth preparation process of preparing a fermentation broth by fermenting the second mixture at a temperature of 20 to 32 ° C. for 7 to 14 days;
An immersion process of immersing loaches in a mixed solution of water, vinegar, and lemon juice;
A loach extract preparation process in which the loach is put in water and heated at a temperature of 60 to 80 ° C. for 3 to 5 hours to prepare a loach extract;
A loach ripening liquid manufacturing process of preparing a loach ripening liquid by aging the loach extract at a temperature of 2 to 10 ° C. for 20 to 48 hours; and
Kimchi manufacturing method using kombucha, characterized in that it comprises a kombucha manufacturing process of mixing the loach ripening liquid with the fermented liquid and then filtering it to produce kombucha.
The method of claim 1, wherein the first seasoning preparation step,
400 ~ 600g of pear, 200 ~ 300g of apple, 200 ~ 300g of onion, 200 ~ 300g of garlic, 10 ~ 15g of ginger, and 30 ~ 40g of salted shrimp are mixed and crushed.
The method of claim 1, wherein the second seasoning preparation step,
Kimchi manufacturing method using kombucha, characterized in that mixing 1400 ~ 1600g of radish juice with the first seasoning.
The method of claim 1, wherein the third seasoning preparation step,
Kimchi manufacturing method using kombucha, characterized in that mixing 50 ~ 60g of salt and 140 ~ 160g of red pepper powder with the second seasoning.
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