KR102558733B1 - Manufacturing method of mustard leaf watery plain kimchi - Google Patents
Manufacturing method of mustard leaf watery plain kimchi Download PDFInfo
- Publication number
- KR102558733B1 KR102558733B1 KR1020230016490A KR20230016490A KR102558733B1 KR 102558733 B1 KR102558733 B1 KR 102558733B1 KR 1020230016490 A KR1020230016490 A KR 1020230016490A KR 20230016490 A KR20230016490 A KR 20230016490A KR 102558733 B1 KR102558733 B1 KR 102558733B1
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- South Korea
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- weight
- parts
- mixing
- glutinous rice
- seasoning
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Links
- 235000021109 kimchi Nutrition 0.000 title claims abstract description 54
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 44
- 235000003351 Brassica cretica Nutrition 0.000 title claims abstract description 15
- 235000003343 Brassica rupestris Nutrition 0.000 title claims abstract description 15
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 title claims abstract description 15
- 235000010460 mustard Nutrition 0.000 title claims abstract description 15
- 241000219198 Brassica Species 0.000 title description 13
- 238000002156 mixing Methods 0.000 claims abstract description 72
- 240000007594 Oryza sativa Species 0.000 claims abstract description 50
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 50
- 235000009566 rice Nutrition 0.000 claims abstract description 50
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 42
- 235000013312 flour Nutrition 0.000 claims abstract description 28
- 239000000203 mixture Substances 0.000 claims abstract description 24
- 235000020415 coconut juice Nutrition 0.000 claims abstract description 18
- 239000000654 additive Substances 0.000 claims abstract description 17
- 230000000996 additive effect Effects 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 15
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- 238000000034 method Methods 0.000 claims abstract description 13
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- 230000032683 aging Effects 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
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- 238000000227 grinding Methods 0.000 claims abstract description 5
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- 238000002360 preparation method Methods 0.000 claims description 18
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- 239000005715 Fructose Substances 0.000 claims description 2
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 2
- 235000019414 erythritol Nutrition 0.000 claims description 2
- 229940009714 erythritol Drugs 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 244000070406 Malus silvestris Species 0.000 claims 2
- 240000001987 Pyrus communis Species 0.000 claims 2
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 16
- 235000019640 taste Nutrition 0.000 abstract description 14
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract description 7
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- 239000011734 sodium Substances 0.000 abstract description 7
- 229910052708 sodium Inorganic materials 0.000 abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 abstract description 4
- 235000021016 apples Nutrition 0.000 abstract description 2
- 235000021017 pears Nutrition 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 3
- 244000141359 Malus pumila Species 0.000 abstract 1
- 241000209140 Triticum Species 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 241000220225 Malus Species 0.000 description 6
- 241000220259 Raphanus Species 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 3
- 239000008213 purified water Substances 0.000 description 3
- 235000019654 spicy taste Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000178993 Brassica juncea Species 0.000 description 2
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 description 2
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
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- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
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- 235000012000 cholesterol Nutrition 0.000 description 1
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- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
Abstract
본 발명은 갓 물김치의 제조방법에 관한 것으로, 더욱 상세하게는 코코넛워터에 밀가루 및 찹쌀가루를 혼합하여 찹쌀풀을 제조하는 찹쌀풀제조단계, 배, 무, 생강, 마늘, 사과 및 풋고추를 혼합하고 갈아서 양념분쇄물을 제조하는 양념분쇄물제조단계, 상기 찹쌀풀제조단계를 통해 제조된 찹쌀풀에 상기 양념분쇄물제조단계를 통해 제조된 앙념분쇄물과 탄산음료를 혼합하는 원료혼합단계, 상기 원료혼합단계를 통해 제조된 혼합물에 조미료, 천연감미료 및 소금을 혼합하는 첨가제혼합단계 및 상기 첨가제혼합단계를 통해 첨가제가 혼합된 혼합물에 소금에 절여진 갓을 혼합하고 숙성하는 숙성단계로 이루어진다.
상기의 과정으로 이루어지는 갓 물김치의 제조방법은 우수한 맛과 향을 나타낼 뿐만 아니라, 발효가 억제되어 아삭한 식감이 오랜 기간 동안 유지되며, 당함량이 낮고 나트륨 배출효과를 나타내는 갓 물김치를 제공한다.The present invention relates to a method for manufacturing freshly watered kimchi, and more particularly, a step of manufacturing glutinous rice paste by mixing flour and glutinous rice flour with coconut water, a step of preparing ground seasoning by mixing and grinding pears, radishes, ginger, garlic, apples and green peppers to prepare ground seasonings, a raw material mixture of mixing ground seasonings and carbonated beverages with the ground ground seasonings and carbonated beverages in the ground glutinous rice paste prepared through the manufacturing step of glutinous rice paste It consists of a mixing step, an additive mixing step of mixing seasoning, natural sweetener, and salt with the mixture prepared through the raw material mixing step, and a maturing step of mixing salted mustard with the additive-mixed mixture through the additive mixing step and aging.
The method of manufacturing freshly watered kimchi consisting of the above process not only exhibits excellent taste and aroma, but also provides freshly watered kimchi that has a low sugar content and exhibits a sodium excretion effect.
Description
본 발명은 갓 물김치의 제조방법에 관한 것으로, 더욱 상세하게는 우수한 맛과 향을 나타낼 뿐만 아니라, 발효가 억제되어 아삭한 식감이 오랜 기간 동안 유지되며, 당함량이 낮고 나트륨 배출효과를 나타내는 갓 물김치를 제공하는 갓 물김치의 제조방법에 관한 것이다.The present invention relates to a method for manufacturing freshly watered kimchi, and more particularly, to a method for producing freshly watered kimchi, which not only exhibits excellent taste and aroma, but also maintains a crunchy texture for a long period of time due to inhibition of fermentation, and provides freshly watered kimchi that has a low sugar content and exhibits a sodium excretion effect.
녹황색 채소는 비타민과 무기질 그리고 섬유소를 많이 함유하고 있을 뿐만 아니라, 갓에 함유된 엽산은 단백질과 핵산의 합성에 작용하여 성장을 촉진시켜 주며, 갓을 소금에 절여서 김치를 담그면 엽산이 덜 파괴되고 엽산은 암을 유발시키는 DNA에 변형을 일으켜서 암을 예방하는 데도 도움을 준다.Green-yellow vegetables not only contain a lot of vitamins, minerals and fiber, but also the folic acid contained in mustard acts on the synthesis of proteins and nucleic acids to promote growth.
한편, 갓은 독특한 맛 뿐 아니라 항암과 노화방지 등에 필요한 다양한 영양소를 함유하고 있다. 또한 다른 엽채류에 비해 항산화성 물질인 카로티노이드가 다량 함유되어 있어 체내 비타민 A 선도물질로서 작용할 뿐만 아니라 인체의 산화 및 노화 방지 등에 관여하고 있다. 또한 유해활성산소를 제거하는 활성이 있으며, 특히 아릴이소치오시아네이트는 다른 물질과 작용하여 젖산균을 형성하기 때문에 저장성이 뛰어나다.On the other hand, gat contains not only a unique taste but also various nutrients necessary for anti-cancer and anti-aging. In addition, compared to other leafy vegetables, carotenoids, which are antioxidants, are contained in a large amount, so they act as a leading vitamin A substance in the body and are involved in preventing oxidation and aging of the human body. In addition, it has an activity to remove harmful reactive oxygen species, and in particular, aryl isothiocyanate has excellent storage stability because it forms lactic acid bacteria by interacting with other substances.
또한, 갓은 엽산과 항산화 물질인 카로티노이드, 비타민 C가 다량 함유되어 면역력 증대, 노화방지, 식욕촉진, 성장기 발육촉진, 감기예방, 콜레스테롤 억제로 성인병예방 등에 탁월한 효과가 있다고 알려져 있으며, 단백질과 무기질이 일반 곡류에 비해 다량 함유되어 있고, 고지혈증 콜레스테롤 수치를 낮추어 주며 성인병 예방에도 도움을 주는 기능성 식품군이다.In addition, leaf mustard contains a large amount of folic acid, antioxidant carotenoids, and vitamin C, and is known to have excellent effects on immunity enhancement, anti-aging, appetite promotion, growth promotion, cold prevention, and prevention of adult diseases by suppressing cholesterol.
그러나, 이러한 갓의 우수한 효능에도 불구하고 지역특산물적인 성격이 강하고, 특유의 알싸한 맛과 향을 나타내며 물김치로 제조하는 과정에서 지나치게 높음 당과 염분의 함량으로 인해 웰빙을 추구하는 소비자들의 기호도가 낮고, 다량 섭취시 취식자의 건강에 악영향을 미치는 문제점이 있었다.However, despite the excellent efficacy of this leaf mustard, it has a strong regional character, a unique spicy taste and aroma, and excessively high sugar and salt content in the process of manufacturing water kimchi.
본 발명의 목적은 우수한 맛과 향을 나타낼 뿐만 아니라, 발효가 억제되어 아삭한 식감이 오랜 기간 동안 유지되며, 당함량이 낮고 나트륨 배출효과를 나타내는 갓 물김치의 제조방법을 제공하는 것이다.An object of the present invention is to provide a method for producing fresh water kimchi, which not only exhibits excellent taste and aroma, but also maintains a crispy texture for a long period of time by suppressing fermentation, and exhibits a low sugar content and sodium excretion effect.
본 발명의 목적은 코코넛워터에 밀가루 및 찹쌀가루를 혼합하여 찹쌀풀을 제조하는 찹쌀풀제조단계, 배, 무, 생강, 마늘, 사과 및 풋고추를 혼합하고 갈아서 양념분쇄물을 제조하는 양념분쇄물제조단계, 상기 찹쌀풀제조단계를 통해 제조된 찹쌀풀에 상기 양념분쇄물제조단계를 통해 제조된 앙념분쇄물과 탄산음료를 혼합하는 원료혼합단계, 상기 원료혼합단계를 통해 제조된 혼합물에 조미료, 천연감미료 및 소금을 혼합하는 첨가제혼합단계 및 상기 첨가제혼합단계를 통해 첨가제가 혼합된 혼합물에 소금에 절여진 갓을 혼합하고 숙성하는 숙성단계로 이루어지는 것을 특징으로 하는 갓 물김치의 제조방법을 제공함에 의해 달성된다.An object of the present invention is to prepare glutinous rice paste by mixing wheat flour and glutinous rice flour with coconut water, to prepare seasoning powder by mixing and grinding pears, radishes, ginger, garlic, apples and green peppers, to prepare glutinous rice paste. A raw material mixing step of mixing the seasoning powder prepared through the seasoning powder manufacturing step with carbonated beverage and a mixture prepared through the raw material mixing step It is achieved by providing a method for producing fresh water kimchi, characterized in that it consists of an additive mixing step of mixing seasoning, natural sweetener and salt and a ripening step of mixing and aging salted mustard in the additive-mixed mixture through the additive mixing step.
본 발명의 바람직한 특징에 따르면, 상기 찹쌀풀제조단계는 코코넛워터 100 중량부에 밀가루 4 내지 5 중량부 및 찹쌀가루 2.5 내지 3.5 중량부를 혼합하여 이루어지는 것으로 한다.According to a preferred feature of the present invention, the glutinous rice paste manufacturing step is made by mixing 4 to 5 parts by weight of wheat flour and 2.5 to 3.5 parts by weight of glutinous rice flour with 100 parts by weight of coconut water.
본 발명의 더 바람직한 특징에 따르면, 상기 찹쌀풀제조단계에서는 상기 코코넛워터 100 중량부 대비 황칠추출물 5 내지 10 중량부가 더 함유되는 것으로 한다.According to a more preferred feature of the present invention, in the glutinous rice paste manufacturing step, 5 to 10 parts by weight of Hwangchil extract compared to 100 parts by weight of the coconut water is further contained.
본 발명의 더욱 바람직한 특징에 따르면, 상기 양념분쇄물제조단계는 배 100 중량부, 무 80 내지 120 중량부, 생강 8 내지 12 중량부, 마늘 13 내지 17 중량부, 사과 8 내지 12 중량부 및 풋고추 70 내지 80 중량부를 혼합하여 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the step of preparing the ground seasoning is made by mixing 100 parts by weight of pear, 80 to 120 parts by weight of radish, 8 to 12 parts by weight of ginger, 13 to 17 parts by weight of garlic, 8 to 12 parts by weight of apple, and 70 to 80 parts by weight of green pepper.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 원료혼합단계는 상기 찹쌀풀제조단계를 통해 제조된 찹쌀풀 100 중량부에 상기 양념분쇄물제조단계를 통해 제조된 앙념분쇄물 30 내지 35 중량부 및 탄산음료 35 내지 40 중량부를 혼합하여 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the raw material mixing step is performed by mixing 30 to 35 parts by weight of the pulverized seasoning and 35 to 40 parts by weight of a carbonated beverage with 100 parts by weight of the glutinous rice paste prepared through the glutinous rice paste manufacturing step.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 첨가제혼합단계는 상기 원료혼합단계를 통해 제조된 혼합물 100 중량부에 조미료 5.5 내지 6 중량부, 천연감미료 2.5 내지 3.5 중량부 및 소금 1.5 내지 2 중량부를 혼합하여 이루어지는 것으로 한다.According to a further preferred feature of the present invention, the additive mixing step is performed by mixing 5.5 to 6 parts by weight of seasoning, 2.5 to 3.5 parts by weight of natural sweetener, and 1.5 to 2 parts by weight of salt with 100 parts by weight of the mixture prepared through the raw material mixing step.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 천연감미료는 프락토올리고당, 자일로스, 결정과당, 포도당, 스테비아, 자일리톨, 에리스리톨 및 알루로스로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것으로 한다.According to a further preferred feature of the present invention, the natural sweetener is composed of at least one selected from the group consisting of fructooligosaccharide, xylose, fructose, glucose, stevia, xylitol, erythritol and allulose.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 첨가제혼합단계에서는 상기 혼합물 100 중량부 대비 브로콜리 추출물 5 내지 10 중량부 및 대추 추출물 5 내지 10 중량부가 더 함유되는 것으로 한다.According to a more preferred feature of the present invention, in the additive mixing step, 5 to 10 parts by weight of broccoli extract and 5 to 10 parts by weight of jujube extract are further contained, based on 100 parts by weight of the mixture.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 숙성단계는 18 내지 22℃의 온도에서 45 내지 50시간 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the aging step is to be made at a temperature of 18 to 22 ℃ 45 to 50 hours.
본 발명에 따른 갓 물김치의 제조방법은 우수한 맛과 향을 나타낼 뿐만 아니라, 발효가 억제되어 아삭한 식감이 오랜 기간 동안 유지되며, 당함량이 낮고 나트륨 배출효과를 나타내는 갓 물김치를 제공하는 탁월한 효과를 나타낸다.The method for manufacturing freshly watered kimchi according to the present invention not only exhibits excellent taste and aroma, but also has an excellent effect of providing freshly watered kimchi, which has a low sugar content and exhibits a sodium excretion effect, while maintaining a crispy texture for a long period of time due to inhibition of fermentation.
도 1은 본 발명에 따른 갓 물김치의 제조방법을 나타낸 순서도이다.
도 2는 본 발명의 실시예 1을 통해 제조된 갓 물김치를 나타낸 사진이다.1 is a flow chart showing a method for manufacturing freshly watered kimchi according to the present invention.
2 is a photograph showing fresh water kimchi prepared through Example 1 of the present invention.
이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, but this is intended to be explained in detail to the extent that those skilled in the art can easily practice the invention. This does not mean that the technical spirit and scope of the present invention are limited.
본 발명에 따른 갓 물김치의 제조방법은 코코넛워터에 밀가루 및 찹쌀가루를 혼합하여 찹쌀풀을 제조하는 찹쌀풀제조단계(S101), 배, 무, 생강, 마늘, 사과 및 풋고추를 혼합하고 갈아서 양념분쇄물을 제조하는 양념분쇄물제조단계(S101-1), 상기 찹쌀풀제조단계(S101)를 통해 제조된 찹쌀풀에 상기 양념분쇄물제조단계(S101-1)를 통해 제조된 앙념분쇄물과 탄산음료를 혼합하는 원료혼합단계(S103), 상기 원료혼합단계(S103)를 통해 제조된 혼합물에 조미료, 천연감미료 및 소금을 혼합하는 첨가제혼합단계(S105) 및 상기 첨가제혼합단계(S105)를 통해 첨가제가 혼합된 혼합물에 소금에 절여진 갓을 혼합하고 숙성하는 숙성단계(S107)로 이루어진다.The method for manufacturing freshly watered kimchi according to the present invention is a glutinous rice paste manufacturing step (S101) of mixing flour and glutinous rice flour with coconut water to prepare glutinous rice paste, a seasoning powder manufacturing step (S101-1) of mixing and grinding pear, radish, ginger, garlic, apple and green pepper to prepare seasoning powder, and the seasoning powder manufacturing step (S1 A raw material mixing step (S103) of mixing ground seasoning and carbonated beverage prepared through 01-1), an additive mixing step (S105) of mixing seasoning, natural sweetener, and salt with the mixture prepared through the raw material mixing step (S103), and a maturation step (S107) of mixing salted mustard with the additive-mixed mixture through the additive mixing step (S105) and aging it.
상기 찹쌀풀제조단계(S101)는 코코넛워터에 밀가루 및 찹쌀가루를 혼합하여 찹쌀풀을 제조하는 단계로, 코코넛워터 100 중량부에 밀가루 4 내지 5 중량부 및 찹쌀가루 2.5 내지 3.5 중량부를 혼합하여 이루어지는 것이 바람직하다.The glutinous rice paste manufacturing step (S101) is a step of preparing glutinous rice paste by mixing wheat flour and glutinous rice flour with coconut water, and mixing 4 to 5 parts by weight of flour and 2.5 to 3.5 parts by weight of glutinous rice flour with 100 parts by weight of coconut water.
상기와 같이 코코넛워터에 찹쌀가루와 밀가루가 혼합되면 코코넛워터의 단맛이 부여되며 기호도가 우수하면서도 갓 물김치의 점도가 일정수준으로 상승하게 된다.As described above, when coconut water is mixed with glutinous rice flour and wheat flour, the sweetness of coconut water is given, and the viscosity of freshly watered kimchi increases to a certain level while the preference is excellent.
이때, 상기 코코넛워터는 갓 특유의 알싸한 맛과 향을 감소시켜 기호도를 향상시킬 뿐만 아니라, 코코넛워터에 다량 함유된 칼륨으로 인해 체내 나트륨 배출효과를 나타내며 붓기를 완화시켜주고, 미네랄이 풍부하게 함유되어 있어 수분 보충효과를 나타내는 갓 물김치가 제공될 수 있다.At this time, the coconut water not only improves the preference by reducing the taste and aroma unique to the coconut water, but also exhibits the sodium excretion effect in the body due to the potassium contained in the coconut water, relieves swelling, and is rich in minerals.
상기 밀가루의 함량이 4 중량부 미만이이거나 상기 찹쌀가루의 함량이 2.5 중량부 미만이면 찹쌀풀의 점도가 지나치게 낮아 상기의 효과가 미미하며, 상기 밀가루의 함량이 각각 5 중량부를 초과하거나 상기 찹쌀가루의 함량이 3.5 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 찹쌀풀의 점도가 지나치게 증가하여 걸죽한 식감을 나타내며, 갓 물김치의 맛이 저하되기 때문에 바람직하지 못하다.If the content of the wheat flour is less than 4 parts by weight or the content of the glutinous rice flour is less than 2.5 parts by weight, the viscosity of the glutinous rice paste is too low and the above effect is insignificant. If the content of the flour exceeds 5 parts by weight or the content of the glutinous rice flour exceeds 3.5 parts by weight, the above effect is not greatly improved, but the viscosity of the glutinous rice paste increases excessively to show a thick texture, and the taste of freshly watered kimchi is lowered, so it is not preferable.
또한, 상기 찹쌀풀제조단계(S101)에서는 상기 코코넛워터 100 중량부 대비 황칠추출물 5 내지 10 중량부가 더 함유될 수도 있는데, 상기의 황칠추출물은 갓 물김치에 함유되는 마늘성분의 자극적인 맛과 향을 줄여주며, 항미생물 효과를 통해 갓김치가 발효되는 것을 억제하기 때문에, 갓김치의 아삭한 식감이 오랜 기간 유지될 수 있도록 하는 역할을 한다.In addition, in the glutinous rice paste manufacturing step (S101), 5 to 10 parts by weight of Hwangchil extract may be further contained relative to 100 parts by weight of the coconut water. The Hwangchil extract reduces the irritating taste and aroma of the garlic component contained in freshly watered kimchi, and suppresses fermentation of mustard kimchi through antimicrobial effects, so that the crispy texture of mustard kimchi can be maintained for a long period of time.
상기 황칠추출물은 정제수 100 중량부에 황칠나무 1 내지 5 중량부를 혼합하고, 80 내지 90℃의 온도에서 20 내지 60시간 동안 가열하는 과정을 통해 제조될 수 있는데, 상기 황칠추출물의 함량이 5 중량부 미만이면 상기의 효과가 미미하며, 상기 황칠추출물의 함량이 10 중량부를 초과하게 되면 갓 물김치의 기호도가 지나치게 저하될 수 있기 때문에 바람직하지 못하다.The hwangchil extract may be prepared by mixing 1 to 5 parts by weight of hwangchil tree with 100 parts by weight of purified water and heating at a temperature of 80 to 90 ° C for 20 to 60 hours.
상기 양념분쇄물제조단계(S101-1)는 배, 무, 생강, 마늘, 사과 및 풋고추를 혼합하고 갈아서 양념분쇄물을 제조하는 단계로, 배 100 중량부, 무 80 내지 120 중량부, 생강 8 내지 12 중량부, 마늘 13 내지 17 중량부, 사과 8 내지 12 중량부 및 풋고추 70 내지 80 중량부를 혼합하여 이루어지는 것이 바람직하다.The seasoning pulverized material preparation step (S101-1) is a step of mixing and grinding pear, radish, ginger, garlic, apple, and green pepper to prepare seasoning pulverized material. It is preferable to mix 100 parts by weight of pear, 80 to 120 parts by weight of radish, 8 to 12 parts by weight of ginger, 13 to 17 parts by weight of garlic, 8 to 12 parts by weight of apple, and 70 to 80 parts by weight of green pepper.
상기의 성분으로 이루어지는 양념분쇄물은 단맛, 시원한맛, 새콤한맛 및 매콤한 맛이 고르게 나타내어 기호도가 우수한 갓 물김치가 제공될 수 있도록 하는 역할을 한다.The pulverized seasoning made of the above ingredients serves to provide fresh water kimchi with excellent preference by evenly displaying sweet, cool, sour and spicy tastes.
상기 원료혼합단계(S103)는 상기 찹쌀풀제조단계(S101)를 통해 제조된 찹쌀풀에 상기 양념분쇄물제조단계(S101-1)를 통해 제조된 앙념분쇄물과 탄산음료를 혼합하는 단계로, 상기 찹쌀풀제조단계(S101)를 통해 제조된 찹쌀풀 100 중량부에 상기 양념분쇄물제조단계(S101-1)를 통해 제조된 앙념분쇄물 30 내지 35 중량부 및 탄산음료 35 내지 40 중량부를 혼합하여 이루어지는 것이 바람직한데, 상기의 함량으로 양념분쇄물 및 탄산음료가 함유되면 단맛, 시원한맛, 새콤한맛 및 매콤한 맛을 고르게 나타내어 기호도가 우수한 갓 물김치가 제공된다.The raw material mixing step (S103) is a step of mixing the glutinous rice paste prepared through the glutinous rice paste manufacturing step (S101) with the seasoning powder prepared through the seasoning powder manufacturing step (S101-1) and carbonated beverage. It is preferably made by mixing 30 to 35 parts by weight and 35 to 40 parts by weight of carbonated beverage. When the seasoning powder and carbonated beverage are contained in the above content, fresh water kimchi with excellent preference is provided by evenly exhibiting sweetness, cool taste, sour taste and spicy taste.
이때, 상기 양념분쇄물의 함량이 30 중량부 미만이거나 탄산음료의 함량이 35 중량부 미만이면 갓 물김치의 기호도가 저하되며, 상기 양념분쇄물의 함량이 35 중량부를 초과하거나 탄산음료의 함량이 40 중량부를 초과하게 되면 갓 물김치의 단맛이나 매운맛이 지나치게 증가하여 오히려 기호도가 저하될 수 있기 때문에 바람직하지 못하다.At this time, if the content of the ground seasoning is less than 30 parts by weight or the content of carbonated beverage is less than 35 parts by weight, the preference of freshly watered kimchi is lowered, and when the content of ground seasoning exceeds 35 parts by weight or the content of carbonated beverage exceeds 40 parts by weight, it is not preferable because the sweetness or spiciness of freshly watered kimchi may increase excessively and rather decrease the preference.
상기 첨가제혼합단계(S105)는 상기 원료혼합단계(S103)를 통해 제조된 혼합물에 조미료, 천연감미료 및 소금을 혼합하는 단계로, 상기 원료혼합단계(S103)를 통해 제조된 혼합물 100 중량부에 조미료 5.5 내지 6 중량부, 천연감미료 2.5 내지 3.5 중량부 및 소금 1.5 내지 2 중량부를 혼합하여 이루어지는 것이 바람직한데, 상기와 같이 조미료, 천연감미료 및 소금이 함유되면 감칠맛과 단맛 및 짭잘한 맛이 고르게 어우러진 갓 물김치가 제공된다.The additive mixing step (S105) is a step of mixing seasoning, natural sweetener, and salt with the mixture prepared through the raw material mixing step (S103). It is preferable to mix 5.5 to 6 parts by weight of seasoning, 2.5 to 3.5 parts by weight of natural sweetener, and 1.5 to 2 parts by weight of salt with 100 parts by weight of the mixture prepared through mixing raw materials (S103). When seasoning and salt are added, fresh water kimchi is provided with an even balance of umami, sweetness and salty taste.
이때, 상기 천연감미료는 갓 물김치에 단맛을 부여하면서도 당의 함량이 낮아 취식자의 건강에 악영향을 미치지 않는데, 프락토올리고당, 자일로스, 결정과당, 포도당, 스테비아, 자일리톨, 에리스리톨 및 알루로스로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것이 바람직하다.At this time, the natural sweetener imparts sweetness to freshly watered kimchi, but has a low sugar content, so it does not adversely affect the health of eaters.
상기의 성분으로 이루어지는 천연감미료는 설탕에 비해 당의 함량이 낮으면서도 우수한 단맛을 나타내기 때문에, 취식자의 건강을 증진시키면서도 우수한 기호도를 나타내는 갓 물김치를 제공하는 역할을 하는데, 상기 천연감미료의 함량이 2.5 중량부 미만이면 상기의 효과가 미미하며, 상기 천연감미료의 함량이 3.5 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 갓 물김치의 단맛이 지나치게 증가하여 기호도가 저하될 수 있다.Since the natural sweetener composed of the above ingredients has a lower sugar content than sugar and exhibits excellent sweetness, it serves to provide fresh water kimchi that improves the health of eaters and exhibits excellent palatability. If the content of the natural sweetener is less than 2.5 parts by weight, the above effect is insignificant.
또한, 상기 첨가제혼합단계(S105)에서는 상기 혼합물 100 중량부 대비 브로콜리 추출물 5 내지 10 중량부 및 대추 추출물 5 내지 10 중량부가 더 함유될 수도 있는데, 상기 브로콜리 추출물과 대추 추출물은 체내의 나트륨을 배출하는 칼륨이 다량 함유되어 체내 나트륨 배출효과가 더욱 향상된 갓 물김치를 제공하는 역할을 한다.In addition, in the additive mixing step (S105), 5 to 10 parts by weight of broccoli extract and 5 to 10 parts by weight of jujube extract may be further contained relative to 100 parts by weight of the mixture.
상기 브로콜리에는 칼륨이 100g당 360mg가 함유되어 있으며, 체내 나트륨 배출 효과 외에도 부종완화 및 디톡스 등의 효과를 나타내며, 상기 대추는 칼륨으로 인한 체내 나트륨 배출효과 외에도 비타민과 사포닌 성분이 다량 함유되어 있어 면역력을 향상시켜주며 피로회복 효과를 부여하는 역할을 한다.The broccoli contains 360 mg of potassium per 100 g, and in addition to the sodium excretion effect in the body, it exhibits effects such as edema relief and detoxification.
상기 혼합물 100 중량부 대비 브로콜리 추출물이나 대추 추출물의 함량이 각각 5 중량부 미만이면 상기의 효과가 미미하며, 상기 혼합물 100 중량부 대비 브로콜리 추출물이나 대추 추출물의 함량이 각각 10 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 갓 물김치의 기호도가 지나치게 저하될 수 있기 때문에 바람직하지 못하다.If the content of the broccoli extract or jujube extract relative to 100 parts by weight of the mixture is less than 5 parts by weight, respectively, the above effect is insignificant, and the content of the broccoli extract or jujube extract relative to 100 parts by weight of the mixture exceeds 10 parts by weight, respectively. It is not preferable because the preference of freshly watered kimchi may be excessively reduced without significantly improving the above effects.
이때, 브로콜리 추출물은 정제수 100 중량부에 부로콜리 20 내지 30 중량부를 혼합하고 85 내지 95℃의 온도로 10 내지 30분 동안 가열하여 제조되며, 상기 대추 추출물은 정제수 100 중량부에 분쇄된 대추 20 내지 30 중량부를 혼합하고 85 내지 95℃의 온도에서 10 내지 30분 동안 가열하여 제조되는 것이 바람직하다.At this time, the broccoli extract is prepared by mixing 20 to 30 parts by weight of broccoli with 100 parts by weight of purified water and heating at a temperature of 85 to 95 ° C. for 10 to 30 minutes.
상기 숙성단계(S107)는 상기 첨가제혼합단계(S105)를 통해 첨가제가 혼합된 혼합물에 소금에 절여진 갓을 혼합하고 숙성하는 단계로, 상기 첨가제혼합단계(S105)를 통해 첨가제가 혼합된 혼합물 100 중량부에 소금에 절여진 갓 40 내지 80 중량부를 혼합하고 18 내지 22℃의 온도에서 45 내지 50시간 동안 숙성하는 과정으로 이루어지는 것이 바람직하다.The aging step (S107) is a step of mixing and aging the salted mustard with the mixture in which the additives are mixed through the additive mixing step (S105), and 40 to 80 parts by weight of the salted mustard is mixed with 100 parts by weight of the mixture in which the additive is mixed through the additive mixing step (S105) and aged at a temperature of 18 to 22 ° C. for 45 to 50 hours.
상기 숙성단계(S107)의 온도가 18℃ 미만이거나 숙성시간이 45시간 미만이면 갓 물김치가 제대로 숙성되지 못해 갓 특유의 맛과 향이 강해 소비자의 기호도가 저하되며, 상기 숙성단계(S107)의 온도가 22℃를 초과하거나 숙성시간이 50시간을 초과하게 되면 갓 물김치의 숙성이 지나치게 진행되어 갓 물김치의 시큼한 맛이 지나치게 증가하며 식감이 저하되고, 혐기성 발효가 진행될 수 있기 때문에 바람직하지 못하다.If the temperature of the ripening step (S107) is less than 18 ° C or the aging time is less than 45 hours, the fresh water kimchi is not properly aged, and the unique taste and aroma of the freshly watered kimchi is strong, resulting in a decrease in consumer preference. can't
이하에서는, 본 발명에 따른 갓 물김치의 제조방법 및 그 제조방법으로 제조된 갓 물김치의 물성을 실시예를 들어 설명하기로 한다.Hereinafter, the manufacturing method of fresh water kimchi according to the present invention and the physical properties of freshly watered kimchi produced by the manufacturing method will be described with examples.
<제조예 1> 황칠추출물의 제조<Preparation Example 1> Preparation of hwangchil extract
정제수 100 중량부에 황칠나무 3 중량부를 혼합하고, 85℃의 온도에서 40시간 동안 가열하여 황칠추출물을 제조하였다.Hwangchil extract was prepared by mixing 3 parts by weight of hwangchil tree with 100 parts by weight of purified water and heating for 40 hours at a temperature of 85 ° C.
<제조예 2> 찹쌀풀의 제조<Production Example 2> Production of glutinous rice paste
코코넛워터 100 중량부에 밀가루 4.5 중량부 및 찹쌀가루 3 중량부를 혼합하여 찹쌀풀을 제조하였다.Glutinous rice paste was prepared by mixing 4.5 parts by weight of wheat flour and 3 parts by weight of glutinous rice flour with 100 parts by weight of coconut water.
<제조예 3> 찹쌀풀의 제조<Production Example 3> Production of glutinous rice paste
코코넛워터 100 중량부에 밀가루 4.5 중량부, 찹쌀가루 3 중량부 및 상기 제조예 1을 통해 제조된 황칠추출물 8 중량부를 혼합하여 찹쌀풀을 제조하였다.Glutinous rice paste was prepared by mixing 4.5 parts by weight of wheat flour, 3 parts by weight of glutinous rice flour, and 8 parts by weight of Hwangchil extract prepared in Preparation Example 1 with 100 parts by weight of coconut water.
<제조예 4> 양념분쇄물의 제조<Preparation Example 4> Preparation of pulverized seasoning
배 100 중량부, 무 100 중량부, 생강 10 중량부, 마늘 15 중량부, 사과 10 중량부 및 풋고추 75 중량부를 혼합하고 분쇄하여 양념분쇄물을 제조하였다.100 parts by weight of pear, 100 parts by weight of radish, 10 parts by weight of ginger, 15 parts by weight of garlic, 10 parts by weight of apple, and 75 parts by weight of green pepper were mixed and ground to prepare seasoning powder.
<제조예 5> 염장된 갓의 제조<Preparation Example 5> Preparation of salted mustard
갓을 4등분으로 절단한 후에 소금에 5시간 동안 절이고, 흐르는 물에 4회 세척하여 염장된 갓을 제조하였다.After cutting the lampshade into 4 equal parts, it was pickled in salt for 5 hours, and washed 4 times in running water to prepare a salted lampshade.
<비교 제조예 1> 찹쌀풀의 제조<Comparative Preparation Example 1> Preparation of glutinous rice paste
물 100 중량부에 밀가루 4.5 중량부 및 찹쌀가루 3 중량부를 혼합하여 찹쌀풀을 제조하였다.Glutinous rice paste was prepared by mixing 4.5 parts by weight of wheat flour and 3 parts by weight of glutinous rice flour with 100 parts by weight of water.
<실시예 1><Example 1>
상기 제조예 2를 통해 제조된 찹쌀풀 100 중량부에 상기 제조예 4를 통해 제조된 양념분쇄물 33 중량부 및 탄산음료(사이다) 38 중량부를 혼합하여 혼합물을 제조하고, 제조된 혼합물 100 중량부에 조미료(미원) 5.8 중량부, 천연감미료(스테비아) 3 중량부 및 소금 1.8 중량부를 혼합하고 상기 제조예 5를 통해 제조된 염장된 갓 60 중량부를 혼합하고 20℃의 온도에서 48시간 동안 숙성하여 갓 물김치를 제조하였다.100 parts by weight of glutinous rice paste prepared in Preparation Example 2 was mixed with 33 parts by weight of ground seasoning and 38 parts by weight of carbonated beverage (cider) prepared in Preparation Example 4 to prepare a mixture, 5.8 parts by weight of seasoning (Miwon), 3 parts by weight of natural sweetener (Stevia) and 1.8 parts by weight of salt were mixed with 100 parts by weight of the prepared mixture, and 60 parts by weight of salted mustard prepared in Preparation Example 5 was mixed. Fresh water kimchi was prepared by aging for 48 hours at a temperature of 20 ° C.
<실시예 2><Example 2>
상기 실시예 1과 동일하게 진행하되, 상기 제조예 3을 통해 제조된 찹쌀풀을 사용하여 갓 물김치를 제조하였다.It proceeded in the same way as in Example 1, but freshly watered kimchi was prepared using the glutinous rice paste prepared in Preparation Example 3.
<실시예 3><Example 3>
상기 실시예 1과 동일하게 진행하되, 제조된 혼합물 100 중량부 대비 브로콜리 추출물 8 중량부 및 대추 추출물 8 중량부를 더 혼합하여 갓 물김치를 제조하였다.In the same manner as in Example 1, freshly watered kimchi was prepared by further mixing 8 parts by weight of broccoli extract and 8 parts by weight of jujube extract with respect to 100 parts by weight of the prepared mixture.
<실시예 4><Example 4>
상기 실시예 2와 동일하게 진행하되, 제조된 혼합물 100 중량부 대비 브로콜리 추출물 8 중량부 및 대추 추출물 8 중량부를 더 혼합하여 갓 물김치를 제조하였다.In the same manner as in Example 2, freshly watered kimchi was prepared by further mixing 8 parts by weight of broccoli extract and 8 parts by weight of jujube extract with respect to 100 parts by weight of the prepared mixture.
<비교예 1><Comparative Example 1>
상기 비교 제조예 1을 통해 제조된 찹쌀풀 100 중량부에 상기 제조예 4를 통해 제조된 양념분쇄물 33 중량부 및 탄산음료(사이다) 38 중량부를 혼합하여 혼합물을 제조하고, 제조된 혼합물 100 중량부에 조미료(미원) 5.8 중량부, 설탕 3 중량부 및 소금 1.8 중량부를 혼합하고 상기 제조예 5를 통해 제조된 염장된 갓 60 중량부를 혼합하고 20℃의 온도에서 48시간 동안 숙성하여 갓 물김치를 제조하였다.100 parts by weight of glutinous rice paste prepared in Comparative Preparation Example 1 was mixed with 33 parts by weight of ground seasoning and 38 parts by weight of carbonated beverage (cider) prepared in Preparation Example 4 to prepare a mixture, and 5.8 parts by weight of seasoning (Miwon), 3 parts by weight of sugar and 1.8 parts by weight of salt were mixed with 100 parts by weight of the prepared mixture, and 60 parts by weight of salted mustard prepared in Preparation Example 5 was mixed and mixed at a temperature of 20 ° C. Fresh water kimchi was prepared by aging for 48 hours.
<비교예 2><Comparative Example 2>
상기 실시예 1과 동일하게 진행하되, 10℃의 온도에서 24시간 동안 숙성하여 갓 물김치를 제조하였다.Proceed in the same manner as in Example 1, but aged at a temperature of 10 ° C. for 24 hours to prepare freshly watered kimchi.
<비교예 3><Comparative Example 3>
상기 실시예 1과 동일하게 진행하되, 30℃의 온도에서 72시간 동안 숙성하여 갓 물김치를 제조하였다.Proceed in the same manner as in Example 1, but aged at a temperature of 30 ° C. for 72 hours to prepare freshly watered kimchi.
상기 실시예 1 내지 4 및 비교예 1 내지 3을 통해 제조된 갓 물김치의 맛, 향, 식감 및 전체적인 기호도를 측정하여 아래 표 1에 나타내었다.The taste, aroma, texture and overall acceptability of freshly watered kimchi prepared in Examples 1 to 4 and Comparative Examples 1 to 3 were measured and shown in Table 1 below.
{단, 갓 물김치의 맛, 향, 식감 및 전체적인 기호도는 피시험자 50명을 대상으로 하여 5점 척도법으로 조사한 후에 평균값으로 나타내는 방법을 이용하였다.{However, the taste, aroma, texture, and overall preference of freshly watered kimchi were surveyed using a 5-point scale method with 50 test subjects, and then the average value was used.
5점:매우 우수, 4점:우수, 3점:보통, 2점:나쁨, 1점:매우 나쁨}5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very bad}
<표 1><Table 1>
상기 표 1에 나타낸 것처럼, 본 발명의 실시예 1 내지 4를 통해 제조된 갓 물김치는 설탕을 사용하지 않고도 우수한 맛을 나타낼 뿐만 아니라, 향과 식감이 우수한 갓 물김치를 제공한다.As shown in Table 1, freshly watered kimchi prepared through Examples 1 to 4 of the present invention not only exhibits excellent taste without using sugar, but also provides freshly watered kimchi with excellent aroma and texture.
특히, 실시예 2 및 4는 황칠 추출물이 함유되더라도 기호도가 크게 저하되지 않고, 향은 오히려 향상되는 것을 알 수 있다.In particular, it can be seen that in Examples 2 and 4, even if the hwangchil extract is contained, the preference is not greatly reduced, and the fragrance is rather improved.
또한, 상기 실시예 1 내지 4 및 비교예 1 내지 3을 통해 제조된 갓 물김치의 시간에 따른 식감을 측정하여 아래 표 2에 나타내었다.In addition, the texture of freshly watered kimchi prepared in Examples 1 to 4 and Comparative Examples 1 to 3 was measured over time and shown in Table 2 below.
{단, 제조된 갓 물김치의 식감은 10℃의 온도에서 10일 동안 측정하였으며, 피시험자 50명을 대상으로 하여 5점 척도법으로 조사한 후에 평균값으로 나타내는 방법을 이용하였다.{However, the texture of freshly prepared water kimchi was measured at a temperature of 10 ° C for 10 days, and 50 subjects were surveyed using a 5-point scale method, and then the average value was used.
5점:매우 우수, 4점:우수, 3점:보통, 2점:나쁨, 1점:매우 나쁨}5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very bad}
<표 2><Table 2>
상기 표 2에 나타낸 것처럼, 본 발명의 실시예 1 내지 4를 통해 제조된 갓 물김치는 10일이 경과하더라도 비교예 1 및 비교예 3을 통해 제조된 갓 물김치에 비해 우수한 식감을 나타내는 것을 알 수 있다.As shown in Table 2, it can be seen that the freshly watered kimchi prepared through Examples 1 to 4 of the present invention exhibits excellent texture compared to the freshly watered kimchi prepared through Comparative Examples 1 and 3 even after 10 days have passed.
특히, 본 발명의 실시예 2 및 4를 통해 제조된 갓 물김치는 황칠추출물이 함유되어 갓김치의 발효가 억제되기 때문에, 오랜 기간 동안 우수한 식감을 유지되는 것을 알 수 있다.In particular, it can be seen that the mustard water kimchi prepared in Examples 2 and 4 of the present invention contains Hwangchil extract to suppress fermentation of mustard kimchi, so that excellent texture is maintained for a long period of time.
따라서, 본 발명에 따른 갓 물김치의 제조방법은 우수한 맛과 향을 나타낼 뿐만 아니라, 발효가 억제되어 아삭한 식감이 오랜 기간 동안 유지되며, 당함량이 낮고 나트륨 배출효과를 나타내는 갓 물김치를 제공한다.Therefore, the manufacturing method of fresh water kimchi according to the present invention not only exhibits excellent taste and aroma, but also provides freshly watered kimchi that has a low sugar content and exhibits a sodium excretion effect.
S101 ; 찹쌀풀제조단계 S101-1 ; 양념분쇄물제조단계
S103 ; 원료혼합단계
S105 ; 첨가제혼합단계
S107 ; 숙성단계S101; Glutinous rice paste manufacturing step S101-1; Spice powder manufacturing step
S103; Raw material mixing step
S105; Additive mixing step
S107; ripening stage
Claims (9)
배, 무, 생강, 마늘, 사과 및 풋고추를 혼합하고 갈아서 양념분쇄물을 제조하는 양념분쇄물제조단계;
상기 찹쌀풀제조단계를 통해 제조된 찹쌀풀에 상기 양념분쇄물제조단계를 통해 제조된 앙념분쇄물과 탄산음료를 혼합하는 원료혼합단계;
상기 원료혼합단계를 통해 제조된 혼합물 100 중량부에 조미료 5.5 내지 6 중량부, 천연감미료 2.5 내지 3.5 중량부, 소금 1.5 내지 2 중량부, 브로콜리 추출물 5 내지 10 중량부 및 대추 추출물 5 내지 10 중량부를 혼합하는 첨가제혼합단계; 및
상기 첨가제혼합단계를 통해 첨가제가 혼합된 혼합물에 소금에 절여진 갓을 혼합하고 숙성하는 숙성단계;로 이루어지며,
상기 천연감미료는 자일로스, 결정과당, 포도당, 스테비아, 자일리톨, 에리스리톨 및 알루로스로 이루어진 그룹에서 선택된 하나 이상으로 이루어지고,
상기 숙성단계는 18 내지 22℃의 온도에서 45 내지 50시간 이루어지는 것을 특징으로 하는 갓 물김치의 제조방법.
Glutinous rice paste manufacturing step of preparing glutinous rice paste by mixing flour and glutinous rice flour with coconut water;
Seasoning powder preparation step of mixing and grinding pear, radish, ginger, garlic, apple and green pepper to prepare seasoning powder;
A raw material mixing step of mixing the glutinous rice paste prepared through the glutinous rice paste manufacturing step with the ground seasoning prepared through the seasoning ground product manufacturing step and carbonated beverage;
Additive mixing step of mixing 5.5 to 6 parts by weight of seasoning, 2.5 to 3.5 parts by weight of natural sweetener, 1.5 to 2 parts by weight of salt, 5 to 10 parts by weight of broccoli extract and 5 to 10 parts by weight of jujube extract with 100 parts by weight of the mixture prepared through the raw material mixing step; and
A ripening step of mixing and aging the salted mustard with the additive-mixed mixture through the additive mixing step;
The natural sweetener is composed of at least one selected from the group consisting of xylose, fructose, glucose, stevia, xylitol, erythritol and allulose,
The aging step is a method for producing fresh water kimchi, characterized in that it is made of 45 to 50 hours at a temperature of 18 to 22 ℃.
상기 찹쌀풀제조단계는 코코넛워터 100 중량부에 밀가루 4 내지 5 중량부 및 찹쌀가루 2.5 내지 3.5 중량부를 혼합하여 이루어지는 것을 특징으로 하는 갓 물김치의 제조방법.
The method of claim 1,
The glutinous rice paste manufacturing step is a method for producing fresh water kimchi, characterized in that made by mixing 4 to 5 parts by weight of wheat flour and 2.5 to 3.5 parts by weight of glutinous rice flour with 100 parts by weight of coconut water.
상기 찹쌀풀제조단계에서는 상기 코코넛워터 100 중량부 대비 황칠추출물 5 내지 10 중량부가 더 함유되는 것을 특징으로 하는 갓 물김치의 제조방법.
The method of claim 2,
In the glutinous rice paste manufacturing step, 5 to 10 parts by weight of hwangchil extract is further contained compared to 100 parts by weight of the coconut water.
상기 양념분쇄물제조단계는 배 100 중량부, 무 80 내지 120 중량부, 생강 8 내지 12 중량부, 마늘 13 내지 17 중량부, 사과 8 내지 12 중량부 및 풋고추 70 내지 80 중량부를 혼합하여 이루어지는 것을 특징으로 하는 갓 물김치의 제조방법.
The method of claim 1,
The seasoning pulverized product manufacturing step is made by mixing 100 parts by weight of pear, 80 to 120 parts by weight of radish, 8 to 12 parts by weight of ginger, 13 to 17 parts by weight of garlic, 8 to 12 parts by weight of apple, and 70 to 80 parts by weight of green pepper.
상기 원료혼합단계는 상기 찹쌀풀제조단계를 통해 제조된 찹쌀풀 100 중량부에 상기 양념분쇄물제조단계를 통해 제조된 앙념분쇄물 30 내지 35 중량부 및 탄산음료 35 내지 40 중량부를 혼합하여 이루어지는 것을 특징으로 하는 갓 물김치의 제조방법.
The method of claim 1,
The raw material mixing step is made by mixing 30 to 35 parts by weight of the ground seasoning and 35 to 40 parts by weight of carbonated beverage prepared through the ground seasoning production step with 100 parts by weight of the glutinous rice paste prepared through the glutinous rice paste manufacturing step. Method for producing fresh water kimchi, characterized in that.
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