KR102485304B1 - manufacturing method of fried processed Kimchi using Lycium barbarum, Chrysanthemum indicum - Google Patents

Abstract

The present invention relates to a method for producing stir-fried processed kimchi using Lycium barbarum and Chrysanthemum indicum. The method for producing stir-fried processed kimchi, according to the present invention, comprises: an extraction step; a kimchi preparation step; a stir-frying step; an extract addition step; and an aging and packaging step. According to the present invention, the occurrence of unusual odor and unusual taste due to the addition of these raw materials can be minimized by mixing Lycium barbarum and Chrysanthemum indicum in an appropriate amount.

Description

Manufacturing method of fried processed kimchi using goji and gamguk {manufacturing method of fried processed kimchi using Lycium barbarum, Chrysanthemum indicum}

The present invention relates to a method for producing stir-fried processed kimchi, in particular, by extracting a mixture of wolfberry and gamguk to improve taste and aroma, and using it as a base for various kimchi dishes such as stew, steam, and stir-fry based on kimchi It relates to a method for producing stir-fried processed kimchi using goji and gamguk, which enables a deep taste with a short cooking time.

Kimchi is a food made by mixing red pepper powder, garlic, ginger, green onion and radish with pickled cabbage, which is the main ingredient, and fermented at low temperature to secure preservation and maturity of the product, and is a representative traditional fermented food unique to Korea.

Until the 1990s, kimchi was a food that was mainly produced at home, but it began to be commercialized in earnest after the 1990s due to rapid economic growth, an increase in national income, and changes in the industrial structure and living environment. Recently, along with the improvement in awareness of commodity kimchi, domestic demand and exports are steadily increasing.

Since kimchi is the main ingredient of vegetables, it plays an important role in regulating vitamins and minerals of vegetables, as a source of dietary fiber, and in preventing constipation caused by taste and lactic acid bacteria and organic acids produced in the fermentation process, as well as in the intestinal function. It is important for nutrition supply and health maintenance for people.

Recently, with the improvement of income level, housework time has decreased, so there is a growing trend to prepare meals by purchasing convenience foods because there is not enough time to cook and eat food at home.

In particular, kimchi is the most preferred food by Koreans and is becoming a global food because of its excellent nutritional and physiological activity. can be put to good use.

As such, technologies related to the production of processed foods based on kimchi include "Method for manufacturing canned food for kimchi stew" (Korean Patent Publication No. 10-1712731, Patent Document 1), "Manufacture of Kimchi Stew Sauce for Simple and Convenient Cooking" Method and kimchi stew sauce for simple and convenient cooking prepared according to the method" (Korean Registered Patent Publication No. 10-2411006, Patent Document 2) discloses a method for standardizing processes such as ripening, cutting, dehydration, and stir-frying of kimchi. .

Although the cooking process of kimchi-processed foods such as kimchi stew has been simplified and the taste has been standardized by the above attempts, there is a problem in that it does not satisfy the taste of consumers.

Patent Documents 1 and 2 generally proceed by adding kimchi while frying seasoning, or adding seasoning while frying kimchi, and in this case, in the distribution process from manufacturing to cooking, the fiber of kimchi is reduced to moisture. There is a problem in that the crunchy texture of kimchi that can be felt in freshly stir-fried or freshly boiled kimchi stir-fry or kimchi stew is lost a lot.

In addition, there is also a problem of losing the texture and taste of each of the seasoning ingredients such as onions and green onions.

On the other hand, goji berry is a woody plant of the genus Goji of Solanaceae, and its fruit is mainly used as a herbal medicine that grows wild or is cultivated in Korea, China, Taiwan, Japan, Europe, etc.

These goji berries contain a large amount of betaine, and by utilizing this, various effects such as weight loss effect using goji berry hot water extract, fatty liver prevention, fatigue recovery, and cholesterol lowering are known.

Among the cases of applying these goji berries to food, as an example of application to kimchi related to the present invention, "natural seasoning containing green onion and goji berry powder, manufacturing method thereof, and kimchi using the natural seasoning" (Korean Registered Patent Publication No. 10 -0518384, Patent Document 3) also introduces efforts to secure preservation by increasing the aging period of naturally fermented foods using wolfberry and green onion.

However, Patent Document 3 does not relate to preference, such as texture and taste, of processed foods made of kimchi as a raw material.

KR 10-1712731 (2017.02.27) KR 10-2411006 (2022.06.15) KR 10-0518384 (2005.09.23)

The method for producing stir-fried processed kimchi (sauce) using goji and gamguk of the present invention is to solve the problems occurring in the prior art as described above, by adding an extract of a mixture of goji and gamguk during the process, freshly cooked kimchi stew I am trying to improve the preference for texture by making it as close as possible to the texture felt in stir-fried kimchi.

In addition, goji and gamguk are mixed in an appropriate amount to minimize the occurrence of specific odor and taste due to the addition of these raw materials, so that the taste and aroma can also be satisfied.

In addition, it is intended to prevent deterioration in texture by subjecting kimchi to primary aging, stir-frying, and secondary aging before frying kimchi with seasoning.

In addition, while adding a certain amount of pig fat to further improve the umami taste, it is intended to suppress the occurrence of pigs by processing using Centella asiatica in the manufacturing process.

In order to solve the above problems, the method for producing stir-fried processed kimchi using wolfberry and gamguk of the present invention prepares a mixture by preparing wolfberry and gamguk, and then adding distilled water to hot water extraction for a certain period of time to prepare a mixed extract. An extraction step to do; A kimchi preparation step of preparing kimchi, fermenting it first, frying it, and then fermenting it secondly to prepare aged stir-fried kimchi; Onion, green onion, pork fat, red pepper powder, soybean oil, purified water, complex seasoning food, and sauce are prepared and trimmed, mixed with the prepared aged stir-fried kimchi, and then stir-fried at 100 ° C for 65 to 75 minutes to prepare seasoned stir-fried kimchi step; An extract addition step of preparing extract-added kimchi by adding and stirring the prepared mixed extract liquid in a state where the temperature of the seasoned stir-fried kimchi reaches 70 ° C; Aging and packaging step of aging the extract-added kimchi at room temperature for 18 to 30 hours and packaging to prepare stir-fried processed kimchi.

In the above configuration, in the extraction step, goji and gamguk are mixed to a weight ratio of 1: 0.3 to 0.5 to prepare a mixture, and then 9 to 11 times the weight of the mixture by adding distilled water to 70 to 75 ° C. It is characterized by preparing a mixed extract by extracting for 2 to 4 hours.

In the above configuration, the aged stir-fried kimchi is 67 to 71% by weight of the total stir-fried processed kimchi, the pork fat is 1.5 to 2.5% by weight of the total stir-fried processed kimchi, and the mixed extract is 1.5 to 2.5% by weight of the total stir-fried processed kimchi. It is characterized by containing %.

In the above configuration, the onion is 8.5 to 8.9% by weight of the total stir-fried processed kimchi, the green onion is 3.3 to 3.7% by weight of the total stir-fried processed kimchi, red pepper powder is 3.3 to 3.7% by weight of the total stir-fried processed kimchi, soybean oil is It is characterized in that it contains 4 to 4.4% by weight of the total stir-fried processed kimchi.

In the configuration described above, the kimchi preparation step includes a first aging step of preparing kimchi and then aging it at room temperature for 3 to 10 days; a kimchi stir-fry step of stir-frying the kimchi that has gone through the first aging step; A cooling step of cooling the roasted kimchi to room temperature; Aged stir-fried kimchi is prepared by aging the cooled kimchi at room temperature for 20 to 28 hours, but while cooling in a heated state after the kimchi stir-frying step, 0.02 to 0.04 parts by weight of centella asiatica compared to 100 parts by weight of the roasted kimchi is added. It is characterized in that it consists of; a secondary aging step of removing centella asiatica after maintaining until cooled to room temperature.

According to the present invention, by adding extracts of a mixture of wolfberry and gamguk during the process, the preference for texture is improved by making it as close as possible to the texture felt in freshly cooked kimchi stew or stir-fried kimchi.

In addition, goji and gamguk are mixed in an appropriate amount to minimize the occurrence of specific odor and taste due to the addition of these raw materials, so that the taste and aroma preferences can also be satisfied.

In addition, it is possible to prevent deterioration in texture by subjecting the kimchi to primary maturation, stir-frying, and secondary maturation before frying the kimchi with seasoning.

In addition, a certain amount of pork fat is added to further improve the umami taste, but by processing using Centella asiatica in the manufacturing process, it is possible to suppress the occurrence of pigs.

1 is a graph showing the results of Experimental Example 1;
Figure 2 is a graph showing the results of Experimental Example 2.

Hereinafter, a method for producing stir-fried processed kimchi using wolfberry and gamguk of the present invention will be described in detail.

1. Extraction step

After preparing wolfberry and gamguk, mixing them to prepare a mixture, distilled water is added, and hot water extraction is performed for a certain period of time to prepare a mixed extract.

More specifically, after preparing a mixture by mixing goji and gamguk in a weight ratio of 1: 0.3 to 0.5, distilled water of 9 to 11 times the weight of the mixture was added and extracted at 70 to 75 ° C for 2 to 4 hours. Thus, a mixed extract can be prepared.

If only one of goji berry or gamguk is included, the unique texture of kimchi cannot be well preserved, and if the content of gamguk is out of the above ratio, the specific smell and taste of goji berry or gamguk itself may be felt, thereby reducing public preference. .

2. Kimchi preparation step

After preparing kimchi, fermenting it for the first time, stir-frying it, and then fermenting it for the second time to make aged stir-fried kimchi.

More specifically, the first aging step, the kimchi stir-frying step, the cooling step, and the second aging step are carried out.

The first aging step involves preparing kimchi and then aging it at room temperature for 3 to 10 days.

At this time, it is preferable to mature for 3 days in the case of summer and 7 to 10 days in the case of winter.

In the kimchi stir-frying step, water is removed from the kimchi that has undergone the first aging step, and then the kimchi is roasted at 100°C.

However, it is preferable to stir-fry for only 2 to 3 minutes.

When roasting beyond the above time range, there is a disadvantage in that the fiber becomes too soft, and in the opposite case, the surface is not sufficiently hardened, so that it also becomes soft due to excessive penetration of moisture during the aging process.

The cooling step proceeds by cooling the roasted kimchi to room temperature, and at this time, it is preferable to allow it to cool naturally.

In the second aging step, matured stir-fried kimchi is prepared by aging the kimchi that has passed through the cooling step at room temperature for 20 to 28 hours.

At this time, before proceeding with the second maturation step, that is, while cooling in a heated state after going through the kimchi stir-fry step, 0.02 to 0.04 parts by weight of centella asiatica compared to 100 parts by weight of the roasted kimchi was added and maintained until it cooled to room temperature. You can remove the centipede.

Centella asiatica contains ingredients that are effective in wound healing, so it is mainly used as a raw material for cosmetics or ointments. In Southeast Asia, it has been used as a food ingredient for a long time.

When such centella asiatica is added in a small amount to kimchi that is slowly cooled in a heated state, it is possible to catch the smell of pork added in the roasting step described later, and to prevent the kimchi from softening during the secondary aging process.

However, if the above content is exceeded, a unique odor of centella asiatica may occur, and in the opposite case, the effect of catching pig odor is reduced, and it is difficult to prevent the phenomenon of kimchi becoming soft.

It is more preferable that the aged stir-fried kimchi prepared in this way is limited to 67 to 71% by weight of the total stir-fried processed kimchi.

If the content of aged stir-fried kimchi is less than the minimum range, the fresh and refreshing taste due to the inclusion of kimchi decreases and the degree of preference decreases.

3. Roasting step

After preparing and trimming onions, green onions, pork fat, red pepper powder, soybean oil, purified water, complex seasoning food, and sauce, mix with the prepared aged stir-fried kimchi and stir-fry at 100 ° C. for 65 to 75 minutes to prepare seasoned stir-fried kimchi.

In the present invention, it is characterized in that pork fat is included as a seasoning raw material in the roasting step.

If pork fat is included, umami is added, and even with a short cooking time, you can get a rich taste that looks like it has been cooked for a long time.

When the aged stir-fried kimchi is included in 67 to 71% by weight of the total stir-fried processed kimchi, the pork fat is preferably included in 1.5 to 2.5% by weight of the total stir-fried processed kimchi.

If the content is less than the above, the umami taste is reduced, and in the opposite case, a greasy feeling occurs and the preference is lowered.

In addition, purified water uses hot water of 60 ~ 75 ℃ so that pork fat does not clump and melts well to create a deep taste.

In addition, the above-described mixed extract is preferably contained in an amount of 1.5 to 2.5% by weight of the total amount of the stir-fried processed kimchi when the aged stir-fried kimchi is included in 67 to 71% by weight of the total amount of the stir-fried processed kimchi.

If the content is less than the above, the texture improvement effect is insignificant, and if the content exceeds the above, there is a problem in that a specific taste and a specific odor occur.

Various combinations are possible for the remaining ingredients, but when the aged stir-fried kimchi is included in 67 to 71% by weight of the total stir-fried processed kimchi, the onion is 8.5 to 8.9% by weight of the total stir-fried processed kimchi, and the green onion is the total stir-fried processed kimchi 3.3 ~ 3.7% by weight of red pepper powder, 3.3 ~ 3.7% by weight of the total stir-fried processed kimchi, and 4 ~ 4.4% by weight of soybean oil of the total stir-fried processed kimchi can increase the preference.

Complex seasoning foods include, for example, 'Secret Coin', which is distributed in the market with various combinations of sugars, salt, spices, protein hydrolyzate, and yeast.

Sauce refers to a mixture of animal and vegetable raw materials with spices, pastes, sugars, salt, vinegar, etc., or fermented and aged, and includes anchovy broth and fish sauce sold on the market.

Complex seasoning foods and sauces belong to the sauce category in the Food Code.

In more detail, this stir-frying step is to put the ingredients in a pot, boil them at 100℃ for 20 minutes, stir-fry them at the same temperature for 40 minutes, change the temperature to 80℃, and stir-fry them for another 5-10 minutes. It is desirable to properly control it so that it is not too alive or dead.

Then, it is desirable to take it out of the pot, transfer it to a separate container, stir it evenly for 3 to 5 minutes, and then age it with residual heat so that it has a deep and rich taste.

4. Extract addition step

In a state where the temperature of the seasoned stir-fried kimchi reaches 70 ° C., the prepared mixture extract is added and stirred to prepare extract-added kimchi.

When the mixed extract is added at or before the roasting step, the texture improvement effect is small, and when the temperature is too high, the texture improvement effect is small.

Conversely, when added at too low a temperature, a specific taste and odor may be felt due to the mixed extract.

5. Aging packaging step

After aging the extract-added kimchi at room temperature for 18 to 30 hours, it is packaged to prepare stir-fried processed kimchi.

Hereinafter, examples and comparative examples of the present invention will be described.

<Examples 1 to 29>

After preparing a mixture by mixing goji and gamguk in a weight ratio of 1: 0.4, distilled water 10 times the weight of the mixture was added and extracted at 73 ° C. for 3 hours to prepare a mixed extract.

After preparing kimchi, first ripening at room temperature for 8 days (winter), draining the water, stir-frying at 100 ° C for 3 minutes, cooling to room temperature, and aging at room temperature for 24 hours to prepare aged stir-fried kimchi .

Separately, onions, green onions, pork fat, red pepper powder, soybean oil, purified water, complex seasoning food (Dashida), and sauce (anchovy broth) were prepared and trimmed, mixed with the prepared aged stir-fried kimchi, and then stir-fried to prepare seasoned stir-fried kimchi. .

More specifically, after putting the raw material in a pot, boiling it at 100 ° C. for 20 minutes, frying it at the same temperature for 40 minutes, changing the temperature to 80 ° C., stirring it for another 7 minutes, then taking it out of the pot and transferring it to a separate container. Then, it was aged until the temperature reached 70°C.

At this time, the raw material formulation was formulated according to Table 1 below.

Extract-added kimchi was prepared by adding and stirring the prepared mixed extract in a state where the temperature of the seasoned stir-fried kimchi reached 70 ° C.

Addition of the mixed extract proceeded according to the formulation according to Table 1 below.

In addition, the extract-added kimchi was aged at room temperature for 24 hours and then packaged to prepare stir-fried processed kimchi.

Example a b c d e f g h i j One 69 8.7 3.5 2 3.5 4.2 2.1 3.5 2 1.5 2 70 8.5 3.3 1.5 3.4 4.2 2.1 3.5 2 1.5 3 71 8.5 3.3 1.5 3.3 4 1.9 3.4 1.6 1.5 4 67 8.9 3.7 2.5 3.7 4.4 2.2 3.6 2.5 1.5 5 66.8 8.9 3.7 2.5 3.7 4.4 2.3 3.6 2.5 1.6 6 69.3 8.4 3.5 2 3.5 4.2 2.1 3.5 2 1.5 7 69.2 8.5 3.5 2 3.5 4.2 2.1 3.5 2 1.5 8 68.8 8.9 3.5 2 3.5 4.2 2.1 3.5 2 1.5 9 68.7 9 3.5 2 3.5 4.2 2.1 3.5 2 1.5 10 69.5 8.5 3.2 2 3.5 4.2 2.1 3.5 2 1.5 11 69.4 8.5 3.3 2 3.5 4.2 2.1 3.5 2 1.5 12 69 8.5 3.7 2 3.5 4.2 2.1 3.5 2 1.5 13 68.9 8.5 3.8 2 3.5 4.2 2.1 3.5 2 1.5 14 69.8 8.5 3.5 1.4 3.5 4.2 2.1 3.5 2 1.5 15 69.7 8.5 3.5 1.5 3.5 4.2 2.1 3.5 2 1.5 16 68.7 8.5 3.5 2.5 3.5 4.2 2.1 3.5 2 1.5 17 68.6 8.5 3.5 2.6 3.5 4.2 2.1 3.5 2 1.5 18 69.3 8.7 3.5 2 3.2 4.2 2.1 3.5 2 1.5 19 69.2 8.7 3.5 2 3.3 4.2 2.1 3.5 2 1.5 20 68.8 8.7 3.5 2 3.7 4.2 2.1 3.5 2 1.5 21 68.7 8.7 3.5 2 3.8 4.2 2.1 3.5 2 1.5 22 69.3 8.7 3.5 2 3.5 3.9 2.1 3.5 2 1.5 23 69.2 8.7 3.5 2 3.5 4 2.1 3.5 2 1.5 24 68.8 8.7 3.5 2 3.5 4.4 2.1 3.5 2 1.5 25 68.7 8.7 3.5 2 3.5 4.5 2.1 3.5 2 1.5 26 69.6 8.7 3.5 2 3.5 4.2 2.1 3.5 1.4 1.5 27 69.5 8.7 3.5 2 3.5 4.2 2.1 3.5 1.5 1.5 28 68.5 8.7 3.5 2 3.5 4.2 2.1 3.5 2.5 1.5 29 68.4 8.7 3.5 2 3.5 4.2 2.1 3.5 2.6 1.5

(a: Aged stir-fried kimchi, b: Onion, c: Green onion, d: Pork fat, e: Red pepper powder, f: Soybean oil, g: Complex seasoning food, h: Sauce, i: Mixed extract, j: Purified water, Unit: weight%)

<Examples 30 to 40>

Proceed in the same manner as in Example 1, but Example 30 was prepared by mixing wolfberry and gamguk at a weight ratio of 1: 0.2.

Example 31 was prepared in the same manner as in Example 1, except that goji and gamguk were mixed at a weight ratio of 1: 0.3.

Example 32 was prepared in the same manner as in Example 1, except that wolfberry and gamguk were mixed in a weight ratio of 1: 0.5.

Example 33 was prepared in the same manner as in Example 1, except that wolfberry and gamguk were mixed at a weight ratio of 1: 0.6.

Example 34 was prepared by proceeding in the same manner as in Example 1, but adding 0.01 parts by weight of centella asiatica to 100 parts by weight of roasted kimchi before cooling to room temperature after roasting kimchi, and removing it after cooling to room temperature.

Example 35 was prepared by proceeding in the same manner as in Example 34, but adding and removing 0.02 parts by weight of centella asiatica compared to 100 parts by weight of stir-fried kimchi.

Example 36 was prepared by proceeding in the same manner as in Example 34, but adding and removing 0.04 parts by weight of centella asiatica compared to 100 parts by weight of stir-fried kimchi.

Example 37 was prepared by proceeding in the same manner as in Example 34, but adding and removing 0.05 parts by weight of centella asiatica compared to 100 parts by weight of stir-fried kimchi.

Example 38 was prepared in the same manner as in Example 35, except that centella asiatica was added before the primary aging of kimchi, and then removed after roasting and cooling to room temperature.

Example 39 was prepared by proceeding in the same manner as in Example 36, but after roasting, cooling to room temperature, adding centella asiatica before secondary aging, and then removing centella asiatica after secondary aging.

Hereinafter, a comparative example for comparison with the above embodiment will be described.

<Comparative Example>

After preparing the wolfberry alone, distilled water 10 times the weight of the wolfberry was added and extracted at 73 ° C. for 3 hours to prepare a wolfberry extract, proceeding in the same manner as in Example 1, but replacing the mixed extract with the wolfberry extract, Comparative Example 1 was prepared.

Comparative Example 2 was prepared by proceeding in the same manner as in Comparative Example 1, but replacing goji with gamguk.

Comparative Example 3 was prepared in the same manner as in Comparative Example 1, but replacing Goji with Schisandra chinensis.

Comparative Example 4 was prepared by proceeding in the same manner as in Comparative Example 1, but replacing goji berries with Yongan meat.

Proceed in the same manner as in Example 1, but during preparation of the mixed extract, Goji and Schisandra chinensis were mixed in a weight ratio of 1: 0.4, and then the mixture was extracted in the same way to prepare a mixed extract to prepare Comparative Example 5.

In addition, Comparative Example 6 was prepared by proceeding in the same manner as in Example 1, but adjusting the remaining amount with purified water without adding the mixed extract.

Hereinafter, experimental examples for the stir-fried processed kimchi of the above Examples and Comparative Examples will be described.

<Experimental Example 1> Sensory Experiment 1

After taking out the stir-fried processed kimchi contained in the packaging container, it was mixed with water of the same weight as the weight of the stir-fried processed kimchi, heated for 5 minutes, and then eaten.

The sensory test was evaluated using a 9-point scoring method for texture, taste, and aroma by chewing the kimchi of the cooked contents, and the experiment participants were randomly selected.

In addition, considering age and gender, a total of 50 participants were selected, 10 male and female adults in their 30s to 70s for each age group.

The experimental results are shown in Table 2 and Figure 1 below.

division texture taste incense division texture taste incense Example 1 7.2 7.8 7.8 Example 24 6.9 8.1 7.1 Example 2 7.1 6.7 6.6 Example 25 7.1 6.3 6.3 Example 3 7.1 8.2 8.1 Example 26 7.2 6.4 6.4 Example 4 7.3 7.7 7.5 Example 27 7.1 8.1 7.1 Example 5 7 6.5 6.5 Example 28 7 7.8 7 Example 6 6.9 6.6 6.3 Example 29 7.2 6.2 6.3 Example 7 7.2 8.3 7.7 Example 30 6.2 6.7 6.2 Example 8 7.1 7.9 7.6 Example 31 7.2 8.1 7.2 Example 9 7.1 6.5 6.4 Example 32 7 8.1 7 Example 10 7.1 6.4 6.4 Example 33 6.3 6.4 6.5 Example 11 7.3 8.1 7.9 Example 34 7.1 6.7 4.7 Example 12 7.2 7.5 7.4 Example 35 8.8 8.9 8.7 Example 13 6.9 6.7 6.2 Example 36 8.9 8.8 8.7 Example 14 7 6.6 6.5 Example 37 6.9 7.1 4.5 Example 15 7.4 7.7 8.1 Example 38 7 7.2 4.5 Example 16 7.1 8.2 7.5 Example 39 7.1 7.4 4.3 Example 17 7.2 6.6 6.3 Comparative Example 1 3.5 4.3 2.7 Example 18 7 6.5 6.2 Comparative Example 2 3.4 2.9 3.1 Example 19 7.2 8.1 7.2 Comparative Example 3 3.6 3.7 2.5 Example 20 7.1 8.1 7.1 Comparative Example 4 3.4 4.1 4.1 Example 21 6.9 6.4 6.4 Comparative Example 5 3.5 3.7 3.5 Example 22 7 6.6 6.5 Comparative Example 6 3.2 5.5 4.9 Example 23 7.3 7.9 7.2 - - - -

(9: good texture, good taste, good aroma, 0: poor texture, bad taste, bad aroma)

As can be seen from Table 2 and Figure 1, the texture of the examples was improved as compared to the case of Comparative Example 6 in which the extract was not used at all or Comparative Examples 1 to 5 using the extract based on the present invention and other raw materials. A significant improvement can be seen.

In addition to the texture, it can be seen that the examples are significantly improved compared to the comparative examples in terms of taste and aroma.

In addition, among the embodiments, embodiments 1, 3, 4, 7, 8, 11, 12, 15, 16, 19, 20, 23, 24, 27, 28, 31, and 32 whose scope is limited in the dependent claims of the claims are In addition to the texture, the taste and aroma were also improved.

It is understood that the texture, taste, and aroma are felt differently depending on the amount of kimchi, the amount of pork fat, and the combination of seasoning.

On the other hand, in some cases among Examples 34 to 39 using centella asiatica, the fragrance was as bad as the comparative example.

However, among the examples using centella asiatica, in the case of Examples 35 and 36, the texture, taste, and aroma were much better than those of other examples that did not use centella asiatica.

<Experimental Example 1> Antioxidant efficacy measurement experiment

The mixed extract prepared in the manufacturing process of Example 1 and the raw material of the mixed extract of Example 1 were replaced with licorice, Yongan-yuk, and Schisandra chinensis, respectively, to prepare a mixed extract and specified as Comparative Examples 7, 8, and 9, respectively. , DPPH , ABST scavenging ability of each extract was measured and the results are shown in FIG. 2 .

As can be seen in Figure 2, it was found that the mixed extract prepared in the manufacturing process of Example 1 showed a relatively high scavenging ability compared to other combinations.

Claims (5)

In the method for producing stir-fried processed kimchi,
An extraction step of preparing a mixed extract by preparing a mixture of goji and gamguk and then adding distilled water to hot water extraction for a certain period of time;
A kimchi preparation step of preparing kimchi, fermenting it first, then frying it, and then fermenting it secondly to prepare aged stir-fried kimchi;
Onion, green onion, pork fat, red pepper powder, soybean oil, purified water, complex seasoning food, and sauce are prepared and trimmed, mixed with the prepared aged stir-fried kimchi, and then stir-fried at 100 ° C for 65 to 75 minutes to prepare seasoned stir-fried kimchi step;
An extract addition step of preparing extract-added kimchi by adding and stirring the prepared mixed extract liquid in a state where the temperature of the seasoned stir-fried kimchi reaches 70 ° C;
Aging and packaging step of aging the extract-added kimchi at room temperature for 18 to 30 hours and packaging to prepare stir-fried processed kimchi;

In the extraction step,
After preparing a mixture by mixing wolfberry and gamguk at a weight ratio of 1: 0.3 to 0.5, distilled water 9 to 11 times the weight of the mixture was added and extracted at 70 to 75 ° C for 2 to 4 hours to obtain a mixed extract. made by manufacturing

In the roasting step, the aged stir-fried kimchi is 67 to 71% by weight of the total stir-fried processed kimchi, the pork fat is 1.5 to 2.5% by weight of the total stir-fried processed kimchi, the onion is 8.5 to 8.9% by weight of the total stir-fried processed kimchi, the green onion 3.3 ~ 3.7% by weight of the total stir-fried processed kimchi, red pepper powder 3.3 ~ 3.7% by weight of the total stir-fried processed kimchi, soybean oil added 4 ~ 4.4% by weight of the total stir-fried processed kimchi,
In the extract addition step, the mixed extract is added in an amount of 1.5 to 2.5% by weight of the total amount of stir-fried processed kimchi,

In the kimchi preparation step,
A first aging step of preparing kimchi and then aging it at room temperature for 3 to 10 days;
a kimchi stir-fry step of stir-frying the kimchi that has gone through the first aging step;
A cooling step of cooling the roasted kimchi to room temperature;
Aged stir-fried kimchi was prepared by aging the cooled kimchi at room temperature for 20 to 28 hours, but while cooling in a heated state after the kimchi stir-frying step, 0.02 to 0.04 parts by weight of centella asiatica compared to 100 parts by weight of the roasted kimchi was added. characterized in that it consists of;

Manufacturing method of stir-fried processed kimchi using goji and gamguk. delete delete delete delete

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