KR102620907B1 - Manufacturing method of banji kimchi using blackmouth angler - Google Patents

Abstract

A method for manufacturing ring kimchi using monkfish is provided. Specifically, the method of manufacturing ring kimchi using the monkfish includes a first step of forming pickled cabbage and pickled cabbage with a sheath, a second step of preparing the monkfish and separating it into monkfish meat, monkfish head, and monkfish bones, In the third step of seasoning the monkfish meat with anchovy sauce to form seasoned monkfish meat, radish, chives, capsicum, water parsley, pear, sweet potato, red pepper, green pepper, garlic, ginger, and stone mushroom are each sliced, and pine nuts and goji berries are chopped. After addition, the fourth step of forming kimchi auxiliary ingredients by seasoning with topan salt and salted shrimp, the 5th step of mixing the seasoned monkfish meat and the kimchi auxiliary ingredients to form kimchi filling, and the kimchi to the pickled cabbage and the pickled radish. The sixth step of mixing the beef to form seasoned cabbage and seasoned radish, adding the monkfish head, monkfish bone, salted shrimp, kelp, minced garlic, salt and minced ginger to purified water and boiling, then adding red pepper powder to form seasoned broth. It is characterized by comprising a seventh step and an eighth step of placing the seasoned cabbage and the seasoned radish in a maturation container, then adding the seasoned broth and maturing them.

Description

Manufacturing method of ring kimchi using monkfish {MANUFACTURING METHOD OF BANJI KIMCHI USING BLACKMOUTH ANGLER}

The present invention relates to a method of manufacturing ring kimchi using monkfish, and more specifically, a method of manufacturing ring kimchi using monkfish by adding monkfish's unique nutrients through monkfish meat and monkfish broth and improving the taste and flavor of kimchi. It's about.

Kimchi is a traditional Korean food made with cabbage and radish as the main ingredients, adding various vegetables as auxiliary ingredients, seasoning with red pepper powder, various salted fish, and spices, then aging and fermenting. Kimchi is made by salting cabbage and mixing it with various seasonings and salted fish. During the fermentation process, lactic acid bacteria useful to humans are created, which combines with the nutrients of various ingredients added to kimchi, reducing the accumulation of visceral fat, antiviral action, and skin aging. It is known to have preventive and anticancer effects.

In particular, ring kimchi is a unique local food of the Jeolla-do region of Korea, and is a kimchi that is somewhere between cabbage kimchi without salted soup and red pepper powder, and dongchimi with a lot of broth. Specifically, ring kimchi is a food that actively utilizes the geographical advantage of Jeolla-do, which produces abundant grains, wild vegetables, and seafood compared to other regions. In addition, in general, Jeolla-do food tends to be spicy and salty to prevent the food from spoiling easily due to the unique warm climate, but ring kimchi is made with glutinous rice paste or broth to make the soup rich and umami without being spicy. make it

Typically, ring kimchi is made by preparing marinated cabbage with seafood such as squid and shrimp and various fruits as a seasoning, filling it between cabbage leaves, boiling brisket in it, adding salt to the cooled broth and seasoning it, then placing a stone on top of the kimchi. It is manufactured by pouring broth under pressure.

In this way, the traditional ring kimchi can improve the umami flavor by using meat broth such as brisket, but it has a disadvantage that the taste deteriorates over time or the shelf life is shortened because it has lower storage capacity compared to regular cabbage kimchi.

To solve this problem, as in prior art 1 (Korea Patent Publication No. 10-2021-0060232) and prior art 2 (Korea Registered Patent No. 10-20790150), ring kimchi that does not use various auxiliary ingredients and meat broth was developed. It is becoming.

However, this kind of ring kimchi is made by fermenting only the flesh of the fish into the kimchi filling to enhance the umami of the ring kimchi. However, it is difficult to contain the fish's unique nutrients to the maximum, so there is a problem that improvement in taste and flavor using fish is limited. Accordingly, there is a need to develop fish ingredients that go well with ring kimchi and manufacturing methods that can actively utilize these fish ingredients.

Republic of Korea Patent Publication No. 10-2021-0060232 Republic of Korea Patent No. 10-20790150

In order to solve the above-mentioned problems, the present invention aims to provide a method of manufacturing ring kimchi using monkfish that can contain the maximum amount of nutrients unique to fish.

In addition, the present invention provides a method of manufacturing ring kimchi using monkfish, which can improve the taste and flavor of ring kimchi by improving the texture through fish meat and enhancing the cool taste and umami through fish broth. .

In order to achieve the above problem, the present invention includes a first step of forming pickled cabbage and a pickled radish having a sheath, a second step of preparing the monkfish and separating it into monkfish meat, monkfish head, and monkfish bones, and anchovyizing the monkfish meat. The third step of seasoning with fish sauce to form seasoned monkfish meat, slice radish, chives, mustard, water parsley, pear, sweet potato, red pepper, green pepper, garlic, ginger and stone mushroom, add pine nuts and goji berries, and toppan. The fourth step of forming kimchi ingredients by seasoning with salt and salted shrimp, the fifth step of forming kimchi filling by mixing the seasoned monkfish meat and the kimchi ingredients, mixing the pickled cabbage and the pickled radish with the kimchi filling, seasoned cabbage and the 6th step of forming seasoned radish, adding the monkfish head, monkfish bones, salted shrimp, kelp, minced garlic, topan salt, and minced ginger to purified water and boiling them, then adding red pepper powder to form seasoned broth, and the 7th step and aging container. After arranging the seasoned cabbage and the seasoned radish, it provides a method for producing ring kimchi using monkfish, which includes an eighth step of adding the seasoned broth and maturing.

In one embodiment of the present invention, the first step is characterized in that 90 to 100 parts by weight of salt is added to 600 parts by weight of the cabbage and pickled.

In one embodiment of the present invention, the third step is characterized by seasoning by adding 8 to 12 parts by weight of the anchovy fish sauce to 200 parts by weight of the monkfish meat.

In one embodiment of the present invention, kimchi accessories include 40 to 60 parts by weight of radish, 5 to 15 parts by weight of chives, 5 to 10 parts by weight of mustard greens, 3 to 7 parts by weight of water parsley, and 35 to 35 parts by weight of pears, based on 600 parts by weight of cabbage. 45 parts by weight, 1 to 5 parts by weight of stone mushrooms, 1 to 5 parts by weight of sweet potatoes, 3 to 7 parts by weight of red pepper, 1 to 5 parts by weight of green peppers, 3 to 7 parts by weight of garlic, 1 to 5 parts by weight of ginger, 1 pine nut It is characterized in that it consists of 1 to 5 parts by weight of goji berries, 1 to 5 parts by weight of topan salt, and 3 to 10 parts by weight of salted shrimp.

In one embodiment of the present invention, the seasoned broth contains 25 to 35 parts by weight of salted shrimp, 25 to 35 parts by weight of kelp, 300 to 400 parts by weight of monkfish head and monkfish bones, and 50 to 60 parts by weight of minced garlic, based on 3000 parts by weight of purified water. , 25 to 35 parts by weight of topan salt, 10 to 20 parts by weight of minced ginger, and 25 to 35 parts by weight of red pepper powder.

The method of manufacturing ring kimchi using monkfish of the present invention is to separate monkfish into parts, use monkfish meat for kimchi filling, and use monkfish head and monkfish bones for seasoning broth, thereby maximizing the unique taste and nutrients of monkfish into ring kimchi. It can be contained.

In addition, the method of manufacturing ring kimchi using monkfish of the present invention can give a light taste and unique texture to ring kimchi by mixing chewy and soft monkfish meat.

In addition, the method of manufacturing ring kimchi using monkfish of the present invention can improve the flavor of ring kimchi by enhancing the cool taste and umami through the monkfish head and monkfish bones contained in the seasoned broth.

In addition, the method of producing ring kimchi using monkfish of the present invention can effectively remove odor caused by monkfish by adding ginger along with monkfish head and monkfish bones when making seasoned broth.

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

Figure 1 is a flow chart illustrating a method of manufacturing ring kimchi using monkfish according to an embodiment of the present invention.

Hereinafter, a preferred embodiment of the method for producing ring kimchi using monkfish according to the present invention will be described in detail with reference to the attached drawings.

In one embodiment of the present invention, the amount of cabbage used as the basis for the addition amount of each ingredient added to the ring kimchi may be based on the weight of the raw cabbage that is not pickled before performing the first step described later. there is.

The present invention provides a method for producing ring kimchi using monkfish.

Figure 1 is a flowchart for explaining a method of manufacturing ring kimchi using monkfish according to an embodiment of the present invention.

Referring to Figure 1, the method of manufacturing ring kimchi using monkfish includes the first step (S10) of forming pickled cabbage with pickled cabbage and a pickled radish with a sheath, and trimming the monkfish into monkfish meat, monkfish head, and monkfish bones. The second step of separating (S20), the third step of seasoning the monkfish meat with anchovy sauce to form seasoned monkfish meat (S30), radish, chives, mustard, water parsley, pear, sweet potato, red pepper, green pepper, garlic, The fourth step (S40) of forming kimchi ingredients by slicing ginger and stone mushrooms, adding pine nuts and goji berries, and seasoning with topan salt and salted shrimp, mixing the seasoned monkfish meat with the kimchi ingredients to form kimchi filling. The fifth step (S50), mixing the pickled cabbage and the pickled radish with the kimchi filling to form seasoned cabbage and seasoned radish (S60), mixing the monkfish head and monkfish bones, salted shrimp, kelp, and minced garlic in purified water. , the seventh step (S70) of adding topan salt and minced ginger and boiling them, adding red pepper powder to form seasoned broth, and placing the seasoned cabbage and the seasoned radish in a maturation container, then adding the seasoned broth and maturing them. It is characterized by including 8 steps (S80).

In other words, the present invention uses monkfish head and monkfish bones to improve the taste and flavor of ring kimchi, to which broth is necessarily added, and to increase the preservability of ring kimchi. In addition, the present invention can satisfy consumers' preference for ring kimchi by providing a rich taste and unique texture through monkfish meat. In addition, the unique nutritional components of monkfish can be provided, further improving the health functionality of ring kimchi.

Referring to Figure 1, the S10 may form a pickled cabbage having pickled cabbage and a sheath. In other words, the S10 is prepared by pickling cabbage and radish, and can be used as the main ingredient for the ring kimchi of the present invention.

First, you can cut the cabbage in half lengthwise and sprinkle it with salt to pickle it. The salt may be, for example, sea salt. At this time, the amount of salt and pickling time may be adjusted so that it is less pickled than when making regular cabbage kimchi. This may be because ring kimchi is aged while submerged in seasoned broth in a process described later, so it is less pickled than regular kimchi. The method of salting cabbage may be performed using a conventional method.

In one embodiment of the present invention, 90 to 100 parts by weight of salt may be added to 600 parts by weight of the cabbage for pickling. Accordingly, it is possible to form pickled cabbage that is appropriately pickled for use as ring kimchi.

In one embodiment, when forming the pickled cabbage in the first step, if less than 90 parts by weight of the salt is added to 600 parts by weight of the cabbage and pickled, the cabbage is not pickled well and the preservability of the final product, ring kimchi, is reduced. It may be lower and the pickling time may increase. In addition, when forming the pickled cabbage in the first step, if an amount exceeding 100 parts by weight of salt is added to 600 parts by weight of the cabbage and pickled, the cabbage may be pickled a lot and have a chewy texture, which may reduce the preference of the drinker. , after adding seasoned broth, the salty taste may become stronger, deteriorating the overall taste and flavor of ring kimchi.

In S10, the cabbage pickling time may range from 3 to 8 hours.

The cabbage pickled in S10 may be thoroughly rinsed 3 to 4 times in running water or purified water, and then sufficiently drained.

In addition, when manufacturing the pickled radish, a honeycomb-shaped sheath may be formed on the round part (4 to 5 cm high) of the washed radish, and the formed sheath may be sprinkled with salt and seasoned. Radish that has been pickled for a certain period of time may be washed and drained. The radish may be used as is, except for the sheath on the round part. Accordingly, the pickled radish may play the role of pressing the seasoned cabbage so that the seasoned cabbage, which will be described later, continues to remain submerged in the seasoned broth. At the same time, the aged seasoned radish can be cut and eaten with cabbage, enhancing the overall texture and flavor of ring kimchi.

Referring to Figure 1, S20 may be to prepare monkfish and separate it into monkfish meat, monkfish head, and monkfish bones. Specifically, the tail, fins, and intestines of the monkfish may be removed and prepared, and the monkfish meat may be prepared by scooping out the meat and shredding it. This may be to use monkfish meat as kimchi filling, and monkfish head and monkfish bones as seasoned broth. As described above, the ring kimchi of the present invention can contain a large amount of the unique nutrients of monkfish by preparing monkfish and separating each part into parts that can be applied to kimchi to make the most of monkfish, and the taste and flavor of ring kimchi. Improvements can be implemented effectively.

In detail, anglerfish is a carnivorous fish belonging to the anglerfish family, Anglerfish, and is also called monkfish. In Korea, monkfish is mainly cooked in the form of monkfish stew, monkfish stew, and monkfish hotpot, and is a seasonal food that represents winter in particular. Monkfish contains high-quality protein, various essential amino acids, vitamin A, vitamin E, and minerals, and is known to have an excellent taste. Monkfish can help with growth and development, is effective in dieting due to its low calories, and is effective in preventing aging and adult diseases.

Additionally, when consuming monkfish with radish, the proteolytic enzyme contained in the radish can help the absorption of monkfish. In addition, since the vitamin C contained in large amounts in radish can supplement the nutritional components of monkfish, the optimal taste can be realized by combining monkfish with radish, which is included as the main and secondary ingredient of ring kimchi, and eaters consume these nutrients evenly. You can do this and easily digest ring kimchi.

Referring to Figure 1, in S30, the monkfish meat may be seasoned with anchovy fish sauce to form seasoned monkfish meat. Seasoning can mean lightly seasoning the ingredients in advance. The present invention may be to add anchovy fish sauce to the monkfish meat, season it in a small amount, and pre-treat the monkfish meat to prevent deterioration during processing through the salt component contained in the anchovy fish sauce. In addition, the seasoned monkfish meat seasoned in S30 can be effectively marinated in the process described later.

The anchovy fish sauce is rich in calcium and nucleic acids, which can promote the secretion of insulin. During the fermentation process to form salted fish, free amino acids and nucleic acid decomposition products increase, giving it a unique flavor and aroma. The present invention can prevent the deterioration of monkfish meat, remove odor, and enhance the flavor of monkfish meat along with the unique nutrients of anchovy fish sauce by seasoning monkfish meat with this anchovy fish sauce.

In one embodiment of the present invention, 8 to 12 parts by weight of anchovy fish sauce may be added to 200 parts by weight of monkfish meat. In one embodiment, when seasoning is done by adding less than 8 parts by weight of the anchovy fish sauce to 200 parts by weight of the monkfish meat, as the anchovy fish sauce is added in a small amount, the seasoning is not achieved at an appropriate level and the monkfish meat is not sufficiently fermented during the maturation process. You may not lose. In addition, when seasoning by adding more than 12 parts by weight of anchovy fish sauce to 200 parts by weight of monkfish meat, the seasoned monkfish meat becomes strong and may not mix harmoniously with other ingredients included in the kimchi filling, and the anchovy fish sauce inherent As the flavor becomes stronger, drinkers' preference may decrease.

Referring to Figure 1, the S40 slices radish, chives, mustard, water parsley, pear, sweet potato, red pepper, green pepper, garlic, ginger, and stone mushroom, adds pine nuts and goji berries, and seasoned with topan salt and salted shrimp. This may form kimchi supplementary ingredients. The kimchi auxiliary ingredients may be mixed with the pickled cabbage and the pickled radish to enhance the taste, texture, and flavor of kimchi. Accordingly, the kimchi auxiliary ingredients may be used by cutting them into a size that can be easily combined with pickled cabbage and pickled radish, and a size that is convenient for the drinker to eat and drink according to the taste of the drinker.

Specifically, the raw materials of the above-mentioned kimchi accessories may be prepared by thoroughly washing them in water. The radish, the chives, the mustard green onion, and the water parsley are prepared by slicing into 4 to 5 cm long, and the pear, the sweet potato, the red pepper, the green pepper, the garlic, the ginger, and the stone mushroom are also sliced for each ingredient. It could be preparation. After this, pine nuts and goji berries may be added to the shredded ingredients. Then, topan salt and salted shrimp may be added to the shredded ingredients for seasoning.

In one embodiment of the present invention, the kimchi accessory ingredients include 40 to 60 parts by weight of radish, 5 to 15 parts by weight of chives, 5 to 10 parts by weight of mustard greens, 3 to 7 parts by weight of water parsley, and 35 parts by weight of pears, based on 600 parts by weight of cabbage. to 45 parts by weight, stone mushrooms 1 to 5 parts by weight, sweet potatoes 1 to 5 parts by weight, red pepper 3 to 7 parts by weight, green pepper 1 to 5 parts by weight, garlic 3 to 7 parts by weight, ginger 1 to 5 parts by weight, pine nuts It may be composed of 1 to 5 parts by weight, 1 to 5 parts by weight of goji berries, 1 to 5 parts by weight of topan salt, and 3 to 10 parts by weight of salted shrimp.

The radish contains a large amount of amino acids necessary for lactic acid bacteria, so it can help the growth of lactic acid bacteria produced during kimchi ripening and increase the ripening efficiency of kimchi.

When forming the kimchi sub-material, if the radish is comprised of less than 40 parts by weight with respect to 600 parts by weight of the cabbage, the amount of kimchi filling may be reduced and may not be evenly mixed with the pickled cabbage and the pickled radish, causing a taste to the entire ring kimchi. and flavor may deteriorate. In addition, when forming the kimchi accessory material, if the radish is used in excess of 60 parts by weight relative to 600 parts by weight of the cabbage, the seasoning may not be right or the preservability of the kimchi may be reduced due to moisture eluted from the radish.

The chives are rich in iron and vitamins, have bactericidal properties, and can enhance the spicy taste and aroma of kimchi. In addition, it blends well with the overall color of kimchi and can satisfy the high preference of eaters.

When forming the kimchi accessory material, if less than 5 parts by weight of the chives are added to 600 parts by weight of the cabbage, the small amount of chives may not impart the unique aroma and flavor of the chives to the kimchi. In addition, when forming the kimchi accessory material, if more than 15 parts by weight of chives are added to 600 parts by weight of cabbage, heartburn or indigestion may be caused due to the spicy taste of the chives.

The cap has a crunchy texture and unique flavor, and is used as the main or secondary ingredient of kimchi depending on the species. In addition, the mustard is known to be effective in preventing aging and disease because it is rich in antioxidants such as carotenoids.

When forming the kimchi accessory material, if less than 5 parts by weight of the mustard is added to 600 parts by weight of the cabbage, the flavor of the mustard is not sufficiently imparted to the kimchi, and it may be difficult to improve the texture of the entire kimchi and remove odor through the mustard. there is. In addition, when forming the kimchi auxiliary material, if more than 10 parts by weight of the mustard is added to 600 parts by weight of the cabbage, the spicy taste and warm nature of the mustard can be limited to those who have a lot of body heat. The unique aroma of fresh mustard seeds becomes stronger, which can affect the preference of the drinker.

The water parsley has a unique strong scent and is a crop rich in various vitamins, minerals and fiber, and is known to have detoxifying and blood purifying effects by helping excrete components such as heavy metals and sodium from the body.

When forming the kimchi accessory material, if less than 3 parts by weight of water parsley is added to 600 parts by weight of cabbage, it may be difficult to realize the unique flavor of water parsley. In addition, when forming the kimchi accessory material, if the water parsley is added in excess of 7 parts by weight based on 600 parts by weight of the cabbage, the strong aroma unique to the water parsley may irritate the stomach and cause abdominal pain and diarrhea, so an appropriate amount may be added. .

The pear has a sweet taste and can add sweetness to ring kimchi. In addition, the pear is rich in enzymes that decompose proteins and has the effect of decomposing fat, making the meat of the monkfish meat more tender and allowing ring kimchi containing various ingredients to be digested smoothly.

When forming the kimchi auxiliary material, if less than 35 parts by weight of the pear is added relative to 600 parts by weight of the cabbage, the sugar content of the ring kimchi may be lowered and the taste may be deteriorated. In addition, when forming the kimchi accessory material, if more than 45 parts by weight of the pear is added relative to 600 parts by weight of the cabbage, the inherent pungency of kimchi may be reduced due to the sweetness of the pear, and the moisture component released from the pear during the ripening process may be reduced. As a result, the amount of water may increase and the preservability of ring kimchi may decrease.

The stone mushroom contains a large amount of mineral ingredients and dietary fiber, and is rich in beta-glucan, so it is known to be a good food ingredient for anti-cancer and strengthening immunity. The stone mushrooms have their own unique texture and black color, which allows them to richly embody the color and texture of the entire ring kimchi.

When forming the kimchi accessory material, if less than 1 part by weight of the stone mushroom is added to 600 parts by weight of the cabbage, it may be difficult to evenly impart the unique texture of the stone mushroom to the entire ring kimchi in which the kimchi filling is mixed. In addition, when forming the kimchi auxiliary material, if the stone mushroom is added in excess of 5 parts by weight relative to 600 parts by weight of the cabbage, ingestion in large quantities may cause indigestion or dizziness due to the unique cold nature of the stone mushroom. Due to the black color of the ring kimchi, the overall color of the kimchi becomes dark, making it difficult to satisfy the high preference of eaters.

The sweet potato is rich in fiber, which helps promote digestion and prevent constipation, and contains large amounts of antioxidants and potassium. In addition, sweet potatoes are rich in vitamins and are known to be effective in improving vision and immunity. By using sweet potatoes as a kimchi ingredient, the present invention can excrete a large amount of sodium contained in kimchi out of the body, which can have a positive effect on the health balance of eaters.

When forming the kimchi accessory material, if less than 1 part by weight of the sweet potato is added to 600 parts by weight of the cabbage, the unique texture and nutrients of the sweet potato may not be sufficiently imparted to the kimchi. In addition, when forming the kimchi sub-material, if the sweet potato is added in excess of 5 parts by weight relative to 600 parts by weight of the cabbage, the sweet potato becomes chewy and the texture and taste of the sweet potato become stronger, so that it does not blend harmoniously with the other ingredients that make up the ring kimchi. This may not be the case and may affect the taste of the drinker.

The red pepper has a spicy taste and aroma and an appetizing red color, so it is used as an ingredient to add flavor and color to various dishes. In particular, red pepper is rich in vitamin C, and the capsaicin component, which gives it a spicy taste, prevents the destruction of vitamin C by inhibiting oxidation of the vitamin, thereby increasing the absorption rate of the vitamin in the body.

When forming the kimchi accessory material, if less than 3 parts by weight of red pepper is added to 600 parts by weight of cabbage, the appetizing red color of the red pepper is added in a small amount, which may deteriorate the overall color of the ring kimchi. In addition, if more than 7 parts by weight of red pepper is added to 600 parts by weight of cabbage, red pepper seeds, etc. may cause a strange sensation or affect the texture, thereby lowering the preference of the drinker.

The green pepper has a spicy taste and aroma unique to the pepper, and can enrich the color and flavor of kimchi along with the red pepper described above.

When forming the kimchi auxiliary material, if less than 1 part by weight of the green pepper is added to 600 parts by weight of the cabbage, the spiciness of the pepper is not sufficiently imparted, so the overall spiciness of the kimchi may be reduced. In addition, when more than 5 parts by weight of green pepper is added to 600 parts by weight of cabbage, the content of green pepper increases and the proportion of other spicy ingredients such as red pepper and red pepper powder increases, making the entire ring kimchi spicy and cooling. It may affect the user’s preference.

Allicin, which is contained in large amounts in garlic, has strong sterilizing power and can eliminate harmful bacteria, inhibit bacterial growth, lower cholesterol, and promote blood circulation. In kimchi, garlic not only improves the flavor of kimchi by adding garlic's unique taste and aroma, but also induces fermentation during the ripening process of kimchi, helps generate lactic acid bacteria, and improves the preservation of kimchi through sterilizing power.

When forming the kimchi accessory material, if less than 3 parts by weight of garlic is added to 600 parts by weight of cabbage, it may be difficult to promote fermentation through garlic and sufficiently provide the nutritional components of garlic to ring kimchi. In addition, when more than 7 parts by weight of garlic is added to 600 parts by weight of cabbage, the spicy taste, spicy taste, and unique aroma of garlic become stronger, which may lower the taste of the garlic.

The ginger contains a large amount of gingerol and shogaol and has a unique spicy taste and aroma. In particular, gingerol can help digestion by activating gastrointestinal motility, and various vitamins and antioxidants contained in ginger have been reported to be effective in improving immunity and anticancer. In addition, ginger in kimchi can sterilize germs that arise during the mixing and manufacturing process of various ingredients, thereby increasing the preservation of kimchi.

When forming the kimchi sub-material, if less than 1 part by weight of ginger is added to 600 parts by weight of cabbage, it may not be easy to remove the off-odor and fishy taste of salted fish through ginger, and the spicy taste may be reduced. . In addition, if more than 5 parts by weight of ginger is added to 600 parts by weight of cabbage, the unique taste and aroma of ginger may become stronger, resulting in a bitter taste in kimchi, and the overall taste and flavor of kimchi may deteriorate.

The pine nuts are the fruit of the pine tree, which has a nutty taste and good aroma, and is mainly used as a food ingredient or garnish. Pine nuts are rich in unsaturated fatty acids such as linolenic acid, which can lower cholesterol levels, and their high iron content makes them effective as a natural anemia preventer. The present invention improves the texture of ring kimchi by adding pine nuts as a kimchi accessory and satisfies the high preference of eaters with the inherent nutty flavor of pine nuts.

When forming the kimchi accessory material, if less than 1 part by weight of the pine nuts is added to 600 parts by weight of the cabbage, the original size is small and it may be difficult to eat the pine nuts in the ring kimchi submerged in the broth. In addition, if more than 5 parts by weight of the pine nuts are added to 600 parts by weight of the cabbage, the chewy texture of the pine nuts may increase, which may affect the preference of the drinker, and the calorie content of the entire ring kimchi may be reduced due to the high calorie content of the pine nuts. may increase.

The wolfberry is a fruit of the wolfberry tree and may have a unique aroma and a sweet and bitter taste. Goji berries are mainly extracted with hot water and consumed in the form of liquid tea. In addition, betaine contained in goji berries can improve liver function, remove cellulite, and are known to be effective in dieting by providing a feeling of fullness.

In the present invention, by using the goji berry as a kimchi accessory, the unique appetizing red color of the goji berry can be added to the kimchi, thereby enhancing the overall color of the ring kimchi. In addition, umami and sweetness can be added to ring kimchi, improving the taste and flavor of ring kimchi.

When forming the kimchi auxiliary material, if less than 1 part by weight of goji berries is added to 600 parts by weight of cabbage, the taste, flavor and color using goji berries may not be effectively improved. In addition, if more than 5 parts by weight of the goji berries are added to 600 parts by weight of the cabbage, long-term consumption of the goji berries may cause diarrhea, abdominal pain, dermatitis or skin rash depending on the constitution, so an appropriate amount of goji berries within the above-mentioned range It may be added.

The topan salt, also called gray salt, refers to sea salt obtained by evaporating seawater on soil in a tidal flat using a natural and traditional method. The topan salt has higher mineral content than regular sea salt and contains about half less magnesium, so it has a less bitter taste and is low in salt. In the present invention, by adding the topan salt to vegetables used in kimchi ingredients and lightly seasoning them, it is possible to prevent deterioration of the vegetables during the manufacturing process and provide the nutritional components of the topan salt to the kimchi ingredients.

When forming the kimchi auxiliary ingredients, when forming the kimchi auxiliary ingredients, if the topan salt is added in an amount of less than 1 part by weight per 600 parts by weight of the cabbage, the vegetables constituting the kimchi auxiliary ingredients are not seasoned, so the texture or ripening of the kimchi auxiliary ingredients is impaired. It may not be enough. In addition, if more than 5 parts by weight of topan salt is added to 600 parts by weight of cabbage, the seasoning of the kimchi ingredients becomes stronger and may not harmonize well with the seasoned broth described later.

If less than 3 parts by weight of the salted shrimp is added to 600 parts by weight of the cabbage, it is difficult to impart the savory taste of the kimchi ingredients, and the kimchi ingredients, which mainly consist of vegetables, may deteriorate during the manufacturing process. In addition, if more than 10 parts by weight of salted shrimp is added to 600 parts by weight of cabbage, the salty taste inherent in the salted shrimp may become stronger.

Referring to Figure 1, S50 may be to form kimchi filling by mixing the seasoned monkfish meat and the kimchi accessory ingredients. In other words, the seasoned monkfish meat formed in S30 and the kimchi accessory ingredients formed in S40 may be mixed to form kimchi filling to be mixed with pickled kimchi and pickled radish. Accordingly, the kimchi filling of the present invention can effectively impart not only the unique nutritional components of the ingredients constituting the kimchi filling, but also the unique taste, flavor and texture of monkfish meat and various ingredients to pickled cabbage and pickled radish.

Referring to Figure 1, S60 may be mixing the pickled cabbage and the pickled radish with the kimchi filling to form seasoned cabbage and seasoned radish. Specifically, the kimchi filling may be placed in an appropriate amount between the cabbage leaves of the pickled cabbage and then wrapped with the cabbage leaves of the pickled cabbage to form seasoned cabbage. Additionally, the kimchi filling may be placed between the honeycomb-shaped sheaths formed in the seasoned radish and mixed. Through this, seasoned cabbage and seasoned radish containing the kimchi filling may be formed.

Referring to Figure 1, the S70 may be performed by adding the monkfish head, monkfish bones, salted shrimp, kelp, minced garlic, topan salt, and minced ginger to purified water, boiling them, and then adding red pepper powder to form seasoned broth. Specifically, for example, among the ingredients for the seasoning broth, first, put the salted shrimp, the kelp, the monkfish head and the monkfish bone in purified water and boil them at 100 to 120°C for about 10 to 20 minutes, then add the minced garlic and the topan salt. , add the minced ginger, boil a little more, turn off the heat, add the red pepper powder, and cool to prepare seasoned broth. The seasoned broth is formed in the form of a broth for aging by pouring into the seasoned cabbage and seasoned radish formed in S60, and contains seasoning ingredients to further improve the taste and flavor of kimchi by adding seasoning to the seasoned cabbage and seasoned radish. You can.

In one embodiment of the present invention, the seasoned broth contains 25 to 35 parts by weight of salted shrimp, 25 to 35 parts by weight of kelp, 300 to 400 parts by weight of monkfish head and monkfish bones, and 50 to 60 parts by weight of minced garlic, based on 3000 parts by weight of purified water. It may be composed of 25 to 35 parts by weight of topan salt, 10 to 20 parts by weight of minced ginger, and 25 to 35 parts by weight of red pepper powder.

If the salted shrimp is added in an amount of less than 25 parts by weight based on 3000 parts by weight of the purified water, the seasoned broth may become bland and the entire ring kimchi of the present invention may not be seasoned properly, and the preservation of the ring kimchi may be lowered due to a decrease in salinity. In addition, if the salted shrimp is added in an amount exceeding 35 parts by weight based on 3000 parts by weight of the purified water, the seasoned broth may become salty and the slightly seasoned kimchi filling may be aged together with the mixed seasoned kimchi and seasoned radish, making the overall taste of ring kimchi salty. there is.

If the kelp is added in an amount of less than 25 parts by weight based on 3000 parts by weight of the purified water, it may be difficult to improve the flavor through the kelp. In addition, when the kelp is added in excess of 35 parts by weight based on 3000 parts by weight of the purified water, the viscosity increases due to ingredients derived from kelp and the seasoned broth thickens, so that the seasoned broth is not effectively absorbed when mixing the seasoned kimchi and seasoned radish. As a result, ripening efficiency may decrease.

When the monkfish head and monkfish bones are added in an amount of less than 300 parts by weight based on 3000 parts by weight of the purified water, it is difficult to sufficiently provide the nutritional and taste components of the monkfish to kimchi, and the umami and cool taste may be reduced. In addition, when the monkfish head and monkfish bones are added in excess of 400 parts by weight based on 3000 parts by weight of the purified water, a large amount of oil components derived from the monkfish head and monkfish bones are generated, which may deteriorate the taste and color of the final product, ring kimchi. You can.

If the minced garlic is added in an amount of less than 50 parts by weight based on 3000 parts by weight of the purified water, it may be difficult to remove the unpleasant smell of the monkfish head and monkfish bones. In addition, when the minced garlic is added in excess of 60 parts by weight based on 3000 parts by weight of the purified water, the unique taste and aroma of garlic becomes stronger, so it may be difficult for the taste and aroma of the entire kimchi to meet the high preference of the drinker, and the above-mentioned garlic is contained in the seasoned broth. As minced garlic is distributed in large quantities, the appearance of the final product, ring kimchi, may not look clean.

If the topan salt is added in an amount of less than 25 parts by weight based on 3,000 parts by weight of the purified water, the seasoning of the entire kimchi as a seasoned broth may not be suitable, and the kimchi may become brittle, further lowering the preservability. In addition, if the topan salt is added in an amount exceeding 35 parts by weight based on 3000 parts by weight of the purified water, the salty taste of the entire ring kimchi may become stronger, thereby lowering the preference of eaters.

If the minced ginger is added in an amount of less than 10 parts by weight based on 3000 parts by weight of the purified water, the quality of kimchi may be affected because odor removal and sterilization through the ginger are not sufficiently achieved. In addition, if the minced ginger is added in excess of 20 parts by weight based on 3000 parts by weight of the purified water, the unique scent of ginger becomes strong and may not harmonize well with the seasoned kimchi and seasoned radish.

If the red pepper powder is added in an amount of less than 25 parts by weight based on 3,000 parts by weight of the purified water, the pungency and color of the final product, kimchi, may be reduced and the quality may be lowered. In addition, if the red pepper powder is added in excess of 35 parts by weight based on 3000 parts by weight of the purified water, a dull taste may be felt and the manufacturing cost may increase.

Referring to FIG. 1, the S80 may be performed by placing the seasoned cabbage and the seasoned radish in an aging container and then adding the seasoned broth to ripen them. After stacking the seasoned cabbage in the aging container, the seasoned radish may be placed between the seasoned cabbage. This may be to press the seasoned cabbage with the weight of the seasoned radish so that the seasoned cabbage is continuously submerged in the seasoned broth during the maturation time. Afterwards, the seasoned broth may be filtered through a sieve, mixed with the seasoned cabbage so that the seasoned cabbage and seasoned radish can be submerged in the container, and then aged in a normal manner in the mixed state. Specifically, for example, a mixture of seasoned cabbage and seasoned radish to which the seasoned broth has been added may be aged at a refrigerated temperature of 2 to 5°C for 13 to 17 days.

If the ripening temperature is less than 2°C, some of the seasoned broth, including the seasoned cabbage and seasoned radish, may freeze and maturing may not occur evenly. Additionally, if the ripening temperature exceeds 5°C, some of the vegetables included in the mixture may deteriorate or spoil.

If the ripening time is less than 13 days, the kimchi may not be fully ripened and therefore may not have a deep flavor, such as the unique umami flavor, and the monkfish meat may not be sufficiently fermented, making it difficult to eat or causing an upset stomach. If the ripening temperature exceeds 17 days, the seasoned cabbage and seasoned radish submerged in the seasoned broth may become soft and the texture may deteriorate.

Hereinafter, the details of the experiment using the manufacturing method of ring kimchi using monkfish described above will be described in detail.

Experimental Example 1: Sensory evaluation of ring kimchi with different seasoning ingredients and seasoning of monkfish meat

The following experiment was carried out in order to conduct a sensory evaluation of ring kimchi with different seasoning of monkfish meat and the type and mixing ratio of seasoning ingredients when producing seasoned monkfish meat in the manufacturing method of ring kimchi using monkfish of the present invention. Ring kimchi was prepared as in the example.

In the following comparative examples and examples, cabbage was pickled by mixing 90 parts by weight of sea salt with 600 parts by weight of cabbage, then washed four times, drained sufficiently in a colander, and used as pickled cabbage.

In the following comparative examples and examples, 50 parts by weight of radish were prepared for 600 parts by weight of cabbage, and the radish was cut into a honeycomb shape on the round part (about 4 cm) of the whole radish, then sprinkled with sea salt to season the radish and cut into pieces. It was used as a mission.

In the following comparative examples and examples, the monkfish was prepared by removing the intestines, tail, and fins, then the monkfish meat was peeled and sliced, and the monkfish head and monkfish bones were separated and used.

In the following comparative examples and examples, kimchi sub-ingredients were 50 parts by weight of radish, 10 parts by weight of chives, 7 parts by weight of mustard greens, 5 parts by weight of water parsley, 40 parts by weight of pears, 2 parts by weight of stone mushrooms, 3 parts by weight of sweet potatoes, for 600 parts by weight of cabbage. parts by weight, 5 parts by weight of red pepper, 3 parts by weight of green pepper, 5 parts by weight of garlic, 1 part by weight of ginger, 2 parts by weight of pine nuts and 2 parts by weight of goji berries were washed and prepared, and after washing the radish, chives, mustard and water parsley, It was prepared by slicing into 4cm lengths, and pears, sweet potatoes, red peppers, green peppers, garlic, ginger, and stone mushrooms were also sliced.

Sensory evaluation was conducted on 25 food engineering graduate students whose suitability as inspectors was recognized after training appropriate for the purpose of this experiment. Sensory evaluation was conducted on the manufactured Banji Kimchi and monkfish meat in Banji Kimchi, and the sensory evaluation items were conducted on a 9-point scale, with 9 points being very good and 1 point being very bad in terms of taste, aroma, color, and overall preference.

[Comparative Example 1]

The prepared monkfish meat was prepared without any seasoning. After adding pine nuts and goji berries to shredded radishes, chives, mustard greens, water parsley, pears, sweet potatoes, red peppers, green peppers, garlic, ginger and stone mushrooms, 3 parts by weight of topan salt and 3 parts of salted shrimp are added based on 600 parts by weight of cabbage. Kimchi ingredients were prepared by adding bu and seasoning. The prepared monkfish meat and the above kimchi ingredients were mixed to form kimchi filling. The prepared pickled cabbage and pickled radish were mixed with kimchi filling to form seasoned kimchi and seasoned radish.

For 3,000 parts by weight of purified water, add 30 parts by weight of salted shrimp, 30 parts by weight of kelp, 300 parts by weight of monkfish head and monkfish bones, 50 parts by weight of minced garlic, 30 parts by weight of topan salt, and 10 parts by weight of minced ginger per 3,000 parts by weight of purified water. Boil it for a while at 100°C, turn off the heat, add 30 parts by weight of red pepper powder to 3,000 parts by weight of purified water, and cool it to prepare seasoned broth.

After placing the seasoned kimchi and seasoned radish in an aging container, the seasoned broth was poured and aged for 15 days at a refrigerated temperature of 3°C to prepare ring kimchi.

[Comparative Example 2]

Seasoned monkfish meat was prepared by adding 10 parts by weight of salt to 200 parts by weight of monkfish meat. After adding pine nuts and goji berries to shredded radishes, chives, mustard greens, water parsley, pears, sweet potatoes, red peppers, green peppers, garlic, ginger and stone mushrooms, 3 parts by weight of topan salt and 3 parts of salted shrimp are added based on 600 parts by weight of cabbage. Kimchi ingredients were prepared by adding bu and seasoning. The seasoned monkfish meat and the kimchi ingredients were mixed to form kimchi filling. The prepared pickled cabbage and pickled radish were mixed with kimchi filling to form seasoned kimchi and seasoned radish.

Add 30 parts by weight of salted shrimp, 30 parts by weight of kelp, 300 parts by weight of monkfish head and monkfish bones for 3,000 parts by weight of purified water, boil at 100°C for 10 minutes, and then add 50 parts by weight of minced garlic and 30 parts by weight of topan salt per 3,000 parts by weight of purified water. Add 10 parts by weight of minced ginger, boil for a while at 100°C, turn off the heat, add 30 parts by weight of red pepper powder to 3,000 parts by weight of purified water, and cool it to prepare seasoned broth.

After placing the seasoned kimchi and seasoned radish in an aging container, the seasoned broth was poured and aged for 15 days at a refrigerated temperature of 3°C to prepare ring kimchi.

[Example 1]

Seasoned monkfish meat was prepared by adding 6 parts by weight of anchovy fish sauce to 200 parts by weight of monkfish meat. After adding pine nuts and goji berries to shredded radishes, chives, mustard greens, water parsley, pears, sweet potatoes, red peppers, green peppers, garlic, ginger and stone mushrooms, 3 parts by weight of topan salt and 3 parts of salted shrimp are added based on 600 parts by weight of cabbage. Kimchi ingredients were prepared by adding bu and seasoning. The seasoned monkfish meat and the kimchi ingredients were mixed to form kimchi filling. The prepared pickled cabbage and pickled radish were mixed with kimchi filling to form seasoned kimchi and seasoned radish.

For 3000 parts by weight of purified water, add 30 parts by weight of salted shrimp, 30 parts by weight of kelp, 300 parts by weight of monkfish head and monkfish bones, boil at 100°C for 10 minutes, and then add 50 parts by weight of minced garlic and 30 parts of topan salt to 3000 parts by weight of purified water. Add 10 parts by weight of minced ginger, boil for a while at 100°C, turn off the heat, add 30 parts by weight of red pepper powder to 3,000 parts by weight of purified water, and cool it to prepare seasoned broth.

After placing the seasoned kimchi and seasoned radish in an aging container, the seasoned broth was poured and aged for 15 days at a refrigerated temperature of 3°C to prepare ring kimchi.

[Example 2]

Seasoned monkfish meat was prepared by adding 8 parts by weight of anchovy fish sauce to 200 parts by weight of monkfish meat. After adding pine nuts and goji berries to shredded radishes, chives, mustard greens, water parsley, pears, sweet potatoes, red peppers, green peppers, garlic, ginger and stone mushrooms, 3 parts by weight of topan salt and 3 parts of salted shrimp are added based on 600 parts by weight of cabbage. Kimchi ingredients were prepared by adding bu and seasoning. The seasoned monkfish meat and the kimchi ingredients were mixed to form kimchi filling. The prepared pickled cabbage and pickled radish were mixed with kimchi filling to form seasoned kimchi and seasoned radish.

Add 30 parts by weight of salted shrimp, 30 parts by weight of kelp, 300 parts by weight of monkfish head and monkfish bones for 3,000 parts by weight of purified water, boil at 100°C for 10 minutes, and then add 50 parts by weight of minced garlic and 30 parts by weight of topan salt per 3,000 parts by weight of purified water. Add 10 parts by weight of minced ginger, boil for a while at 100°C, turn off the heat, add 30 parts by weight of red pepper powder to 3,000 parts by weight of purified water, and cool it to prepare seasoned broth.

After placing the seasoned kimchi and seasoned radish in an aging container, the seasoned broth was poured and aged for 15 days at a refrigerated temperature of 3°C to prepare ring kimchi.

[Example 3]

Seasoned monkfish meat was prepared by adding 10 parts by weight of anchovy fish sauce to 200 parts by weight of monkfish meat. After adding pine nuts and goji berries to shredded radishes, chives, mustard greens, water parsley, pears, sweet potatoes, red peppers, green peppers, garlic, ginger and stone mushrooms, 3 parts by weight of topan salt and 3 parts of salted shrimp are added based on 600 parts by weight of cabbage. Kimchi ingredients were prepared by adding bu and seasoning. The seasoned monkfish meat and the kimchi ingredients were mixed to form kimchi filling. The prepared pickled cabbage and pickled radish were mixed with kimchi filling to form seasoned kimchi and seasoned radish.

Add 30 parts by weight of salted shrimp, 30 parts by weight of kelp, 300 parts by weight of monkfish head and monkfish bones for 3,000 parts by weight of purified water, boil at 100°C for 10 minutes, and then add 50 parts by weight of minced garlic and 30 parts by weight of topan salt per 3,000 parts by weight of purified water. Add 10 parts by weight of minced ginger, boil for a while at 100°C, turn off the heat, add 30 parts by weight of red pepper powder to 3,000 parts by weight of purified water, and cool it to prepare seasoned broth.

After placing the seasoned kimchi and seasoned radish in an aging container, the seasoned broth was poured and aged for 15 days at a refrigerated temperature of 3°C to prepare ring kimchi.

[Example 4]

Seasoned monkfish meat was prepared by adding 12 parts by weight of anchovy fish sauce to 200 parts by weight of monkfish meat. After adding pine nuts and goji berries to shredded radishes, chives, mustard greens, water parsley, pears, sweet potatoes, red peppers, green peppers, garlic, ginger and stone mushrooms, 3 parts by weight of topan salt and 3 parts of salted shrimp are added based on 600 parts by weight of cabbage. Kimchi ingredients were prepared by adding bubu and seasoning. The seasoned monkfish meat and the kimchi ingredients were mixed to form kimchi filling. The prepared pickled cabbage and pickled radish were mixed with kimchi filling to form seasoned kimchi and seasoned radish.

For 3000 parts by weight of purified water, add 30 parts by weight of salted shrimp, 30 parts by weight of kelp, 300 parts by weight of monkfish head and monkfish bones, boil at 100°C for 10 minutes, and then add 50 parts by weight of minced garlic and 30 parts of topan salt to 3000 parts by weight of purified water. Add 10 parts by weight of minced ginger, boil for a while at 100°C, turn off the heat, add 30 parts by weight of red pepper powder to 3,000 parts by weight of purified water, and cool it to prepare seasoned broth.

After placing the seasoned kimchi and seasoned radish in an aging container, the seasoned broth was poured and aged for 15 days at a refrigerated temperature of 3°C to prepare ring kimchi.

[Example 5]

Seasoned monkfish meat was prepared by adding 14 parts by weight of anchovy fish sauce to 200 parts by weight of monkfish meat. After adding pine nuts and goji berries to shredded radishes, chives, mustard greens, water parsley, pears, sweet potatoes, red peppers, green peppers, garlic, ginger and stone mushrooms, 3 parts by weight of topan salt and 3 parts of salted shrimp are added based on 600 parts by weight of cabbage. Kimchi ingredients were prepared by adding bu and seasoning. The seasoned monkfish meat and the kimchi ingredients were mixed to form kimchi filling. The prepared pickled cabbage and pickled radish were mixed with kimchi filling to form seasoned kimchi and seasoned radish.

Add 30 parts by weight of salted shrimp, 30 parts by weight of kelp, 300 parts by weight of monkfish head and monkfish bones for 3,000 parts by weight of purified water, boil at 100°C for 10 minutes, and then add 50 parts by weight of minced garlic and 30 parts by weight of topan salt per 3,000 parts by weight of purified water. Add 10 parts by weight of minced ginger, boil for a while at 100°C, turn off the heat, add 30 parts by weight of red pepper powder to 3,000 parts by weight of purified water, and cool it to prepare seasoned broth.

After placing the seasoned kimchi and seasoned radish in an aging container, the seasoned broth was poured and aged for 15 days at a refrigerated temperature of 3°C to prepare ring kimchi.

In Comparative Examples 1 to 2 and Examples 1 to 5, whether monkfish meat was seasoned and the mixing ratio of ingredients used for seasoning are summarized in Table 1 below.

division
(Unit: parts by weight) monkfish meat seasoning ingredients Comparative Example 1 200 Don't undercut Comparative example 2 200 salt 10 Example 1 200 Anchovy fish sauce 6 Example 2 200 Anchovy fish sauce 8 Example 3 200 Anchovy fish sauce 10 Example 4 200 Anchovy Fish Sauce 12 Example 5 200 Anchovy Fish Sauce 14

The sensory evaluation results of the ring kimchi prepared in Comparative Examples 1 to 2 and Examples 1 to 5 are shown in Table 2 below.

division item taste incense color overall preference Comparative Example 1 6.0 6.1 5.9 6.0 Comparative example 2 6.9 6.8 6.7 6.8 Example 1 7.5 7.6 7.2 7.4 Example 2 8.2 8.3 8.2 8.2 Example 3 8.7 8.8 8.8 8.8 Example 4 8.5 8.6 8.5 8.5 Example 5 7.8 7.7 7.4 7.6

Referring to Table 2, as a result of the sensory evaluation of the ring kimchi prepared in Comparative Examples 1 to 2 and Examples 1 to 5, Example 3 showed the highest sensory evaluation score. The ring kimchi of Example 3 had soft, light, and well-seasoned monkfish meat in the kimchi filling, and many evaluated that it harmonized well with the entire ring kimchi, which can be seen as showing a high overall preference.

In Comparative Example 1, you could feel the inherent lightness of monkfish meat, but it had a mushy texture and was not seasoned, so it was very bland. It did not ripen well with the kimchi broth, so the original taste of kimchi that can be felt from other kimchi ingredients was not felt. , the evaluation was that the unique white color of monkfish meat stood out among the kimchi filling, making it an unappetizing color. This is believed to be the result of not seasoning the monkfish separately, causing the texture of the monkfish meat to become mushy due to the seasoning broth, etc., and not seasoning well.

In Comparative Example 2, the monkfish meat eaten in the kimchi filling was seasoned, but the unique umami of monkfish meat was not felt very much, and the unique white color of monkfish meat stood out, so it was evaluated that it did not match the overall color of the kimchi. This can be seen as a result of the monkfish meat being seasoned with salt, but the umami flavor was not properly imparted.

In Example 1, the unique lightness and soft yet chewy texture of monkfish meat could be felt, but many evaluated that it was somewhat bland.

In Example 5, the monkfish meat went well with the whole kimchi overall, but when eating the monkfish meat in the kimchi filling, the taste and aroma of the fish sauce was felt strongly, so the testers' preferences were divided, and the overall preference score was low.

As described above, in the method of producing ring kimchi using monkfish of the present invention, when producing seasoned monkfish meat, 200 parts by weight of monkfish meat is used to preserve the unique taste and texture of monkfish meat and to blend harmoniously with other kimchi ingredients. It may be desirable to season with 8 to 12 parts by weight of anchovy fish sauce.

Experimental Example 2: Sensory evaluation of ring kimchi with different compositions of seasoned broth

In the following experiment, ring kimchi was prepared as in the comparative examples and examples below in order to conduct a sensory evaluation of ring kimchi with different compositions of the seasoned broth of monkfish meat in the method of producing ring kimchi using monkfish of the present invention.

In the following comparative examples and examples, cabbage was pickled by mixing 90 parts by weight of sea salt with 600 parts by weight of cabbage, then washed four times, drained sufficiently in a colander, and used as pickled cabbage.

In the following comparative examples and examples, 50 parts by weight of radish were prepared for 600 parts by weight of cabbage, and the radish was cut into a honeycomb shape on the round part (about 4 cm) of the whole radish, then sprinkled with sea salt to season the radish and cut into pieces. It was used as a mission.

In the following comparative examples and examples, the monkfish was prepared by removing the intestines, tail, and fins, then the monkfish meat was peeled and sliced, and the monkfish head and monkfish bones were separated and used.

In the following comparative examples and examples, kimchi sub-ingredients were 50 parts by weight of radish, 10 parts by weight of chives, 7 parts by weight of mustard greens, 5 parts by weight of water parsley, 40 parts by weight of pears, 2 parts by weight of stone mushrooms, 3 parts by weight of sweet potatoes, for 600 parts by weight of cabbage. parts by weight, 5 parts by weight of red pepper, 3 parts by weight of green pepper, 5 parts by weight of garlic, 1 part by weight of ginger, 2 parts by weight of pine nuts and 2 parts by weight of goji berries were washed and prepared, and after washing the radish, chives, mustard and water parsley, It was prepared by slicing into 4cm lengths, and pears, sweet potatoes, red peppers, green peppers, garlic, ginger, and stone mushrooms were also sliced.

Sensory evaluation was performed on 25 food engineering graduate students whose suitability as inspectors was recognized after training appropriate for the purpose of this experiment. Sensory evaluation items were conducted on a 9-point scale, with 9 points being very good and 1 point being very bad in terms of taste, aroma, color, and overall preference.

[Comparative Example 3]

Seasoned monkfish meat was prepared by adding 10 parts by weight of anchovy fish sauce to 200 parts by weight of monkfish meat. After adding pine nuts and goji berries to shredded radishes, chives, mustard greens, water parsley, pears, sweet potatoes, red peppers, green peppers, garlic, ginger and stone mushrooms, 3 parts by weight of topan salt and 3 parts of salted shrimp are added based on 600 parts by weight of cabbage. Kimchi ingredients were prepared by adding bu and seasoning. The seasoned monkfish meat and the kimchi ingredients were mixed to form kimchi filling. The prepared pickled cabbage and pickled radish were mixed with kimchi filling to form seasoned kimchi and seasoned radish.

Add 30 parts by weight of salted shrimp and 30 parts by weight of kelp to 3,000 parts by weight of purified water and boil at 100°C for 10 minutes, then add 50 parts by weight of minced garlic, 30 parts by weight of topan salt, and 10 parts by weight of minced ginger to 3,000 parts by weight of purified water at 100°C. After boiling for a while and turning off the heat, 30 parts by weight of red pepper powder was added to 3,000 parts by weight of purified water, and the mixture was cooled to prepare seasoned broth.

After placing the seasoned kimchi and seasoned radish in an aging container, the seasoned broth was poured and aged for 15 days at a refrigerated temperature of 3°C to prepare ring kimchi.

[Example 6]

Seasoned monkfish meat was prepared by adding 10 parts by weight of anchovy fish sauce to 200 parts by weight of monkfish meat. After adding pine nuts and goji berries to shredded radishes, chives, mustard greens, water parsley, pears, sweet potatoes, red peppers, green peppers, garlic, ginger and stone mushrooms, 3 parts by weight of topan salt and 3 parts of salted shrimp are added based on 600 parts by weight of cabbage. Kimchi ingredients were prepared by adding bu and seasoning. The seasoned monkfish meat and the kimchi ingredients were mixed to form kimchi filling. The prepared pickled cabbage and pickled radish were mixed with kimchi filling to form seasoned kimchi and seasoned radish.

For 3000 parts by weight of purified water, add 30 parts by weight of salted shrimp, 30 parts by weight of kelp, 100 parts by weight of monkfish head and monkfish bones, boil at 100°C for 10 minutes, then add 50 parts by weight of minced garlic and 30 parts of topan salt to 3000 parts by weight of purified water. 10 parts by weight of minced ginger was boiled at 100°C, turned off the heat, and 30 parts by weight of red pepper powder was added to 3,000 parts by weight of purified water, cooled, and seasoned broth was prepared.

After placing the seasoned kimchi and seasoned radish in an aging container, the seasoned broth was poured and aged for 15 days at a refrigerated temperature of 3°C to prepare ring kimchi.

[Example 7]

Seasoned monkfish meat was prepared by adding 10 parts by weight of anchovy fish sauce to 200 parts by weight of monkfish meat. After adding pine nuts and goji berries to shredded radishes, chives, mustard greens, water parsley, pears, sweet potatoes, red peppers, green peppers, garlic, ginger and stone mushrooms, 3 parts by weight of topan salt and 3 parts of salted shrimp are added based on 600 parts by weight of cabbage. Kimchi ingredients were prepared by adding bu and seasoning. The seasoned monkfish meat and the kimchi ingredients were mixed to form kimchi filling. The prepared pickled cabbage and pickled radish were mixed with kimchi filling to form seasoned kimchi and seasoned radish.

For 3000 parts by weight of purified water, add 30 parts by weight of salted shrimp, 30 parts by weight of kelp, 200 parts by weight of monkfish head and monkfish bones, boil at 100°C for 10 minutes, and then add 50 parts by weight of minced garlic and 30 parts of topan salt to 3000 parts by weight of purified water. 10 parts by weight of minced ginger was boiled at 100°C, turned off the heat, and 30 parts by weight of red pepper powder was added to 3,000 parts by weight of purified water, cooled, and seasoned broth was prepared.

After placing the seasoned kimchi and seasoned radish in an aging container, the seasoned broth was poured and aged for 15 days at a refrigerated temperature of 3°C to prepare ring kimchi.

[Example 8]

Seasoned monkfish meat was prepared by adding 10 parts by weight of anchovy fish sauce to 200 parts by weight of monkfish meat. After adding pine nuts and goji berries to shredded radishes, chives, mustard greens, water parsley, pears, sweet potatoes, red peppers, green peppers, garlic, ginger and stone mushrooms, 3 parts by weight of topan salt and 3 parts of salted shrimp are added based on 600 parts by weight of cabbage. Kimchi ingredients were prepared by adding bu and seasoning. The seasoned monkfish meat and the kimchi ingredients were mixed to form kimchi filling. The prepared pickled cabbage and pickled radish were mixed with kimchi filling to form seasoned kimchi and seasoned radish.

For 3000 parts by weight of purified water, add 30 parts by weight of salted shrimp, 30 parts by weight of kelp, 400 parts by weight of monkfish heads and monkfish bones, boil at 100°C for 10 minutes, and then add 50 parts by weight of minced garlic and 30 parts of topan salt to 3000 parts by weight of purified water. 10 parts by weight of minced ginger was boiled at 100°C, turned off the heat, and 30 parts by weight of red pepper powder was added to 3,000 parts by weight of purified water, cooled, and seasoned broth was prepared.

After placing the seasoned kimchi and seasoned radish in an aging container, the seasoned broth was poured and aged for 15 days at a refrigerated temperature of 3°C to prepare ring kimchi.

[Example 9]

Seasoned monkfish meat was prepared by adding 10 parts by weight of anchovy fish sauce to 200 parts by weight of monkfish meat. After adding pine nuts and goji berries to shredded radishes, chives, mustard greens, water parsley, pears, sweet potatoes, red peppers, green peppers, garlic, ginger and stone mushrooms, 3 parts by weight of topan salt and 3 parts of salted shrimp are added based on 600 parts by weight of cabbage. Kimchi ingredients were prepared by adding bu and seasoning. The seasoned monkfish meat and the kimchi ingredients were mixed to form kimchi filling. The prepared pickled cabbage and pickled radish were mixed with kimchi filling to form seasoned kimchi and seasoned radish.

For 3000 parts by weight of purified water, add 30 parts by weight of salted shrimp, 30 parts by weight of kelp, 500 parts by weight of monkfish head and monkfish bones, boil at 100°C for 10 minutes, and then add 50 parts by weight of minced garlic and 30 parts of topan salt to 3000 parts by weight of purified water. 10 parts by weight of minced ginger was boiled at 100°C, turned off the heat, and 30 parts by weight of red pepper powder was added to 3,000 parts by weight of purified water, cooled, and seasoned broth was prepared.

After placing the seasoned kimchi and seasoned radish in an aging container, the seasoned broth was poured and aged for 15 days at a refrigerated temperature of 3°C to prepare ring kimchi.

The mixing ratios of ingredients added to purified water when preparing seasoned broth for ring kimchi prepared in Comparative Example 3, Example 3, and Examples 6 to 9 are summarized in Table 3 below.

division
(Unit: parts by weight) Purified water monkfish head monkfish bone salted shrimp Kelp chopped garlic Topan salt Minced Ginger Comparative example 3 3000 _ 30 30 50 30 10 Example 6 3000 100 30 30 50 30 10 Example 7 3000 200 30 30 50 30 10 Example 3 3000 300 30 30 50 30 10 Example 8 3000 400 30 30 50 30 10 Example 9 3000 500 30 30 50 30 10

The sensory evaluation results of the ring kimchi prepared in Comparative Example 3, Example 3, and Examples 6 to 9 are shown in Table 4 below.

division item taste incense color overall preference Comparative Example 3 5.9 6.2 7.0 6.5 Example 6 7.4 7.3 7.7 7.5 Example 7 7.7 7.7 7.9 7.8 Example 3 8.7 8.8 8.8 8.8 Example 8 8.5 8.4 8.5 8.4 Example 9 7.8 7.4 7.2 7.4

Referring to Table 4, the experimental results showed that Example 3 had the highest sensory evaluation score. Looking at the inspectors' evaluations of the ring kimchi prepared in Example 3, there were many opinions that the kimchi had a cool and savory taste and had an excellent overall taste and aroma. The evaluation was that it was well-ripened and delicious.

In Comparative Example 3, the unique taste of kimchi could be felt, but it did not have a significant umami taste. In particular, the taste of the broth was no different from that of broth containing general red pepper powder, so it was evaluated that it had a dull color and flavor overall. This can be seen as a result of not adding monkfish heads and monkfish bones when making seasoned broth, which reduces the umami flavor and lowers the overall preference for the broth, including its texture, color, and aroma.

In Examples 6 and 7, a slight umami taste could be felt from the kimchi, and the cool taste was not felt significantly, so it is judged that the overall evaluation score was low. This can be seen as the result of a small amount of the umami flavor from the monkfish and the unique cool broth flavor mixed in as a small amount of monkfish head and monkfish bones are added when making seasoned broth.

In Example 9, the savory taste of kimchi could be felt, but some of the surface of the kimchi felt oily, and many evaluated that the clean taste inherent in kimchi was relatively reduced. This was a seasoned broth prepared by adding a large amount of monkfish head and monkfish bones. It is believed to be due to oil content.

Therefore, in the method of producing ring kimchi using monkfish of the present invention, when making seasoned broth, the monkfish head and monkfish bones are used in an appropriate amount (300 to 400 parts by weight of monkfish head and monkfish bones per 3000 parts by weight of purified water), so that the monkfish meat can be used together with monkfish meat. The unique nutrients of monkfish can be contained as much as possible, and the cool taste and umami that come from monkfish can be added, making the taste and flavor of kimchi even richer.

Experimental Example 3: Sensory evaluation of seasoned monkfish meat according to the maturation time of ring kimchi

The following experiment is conducted to demonstrate the sensory evaluation of the seasoned monkfish meat contained in the ring kimchi according to the maturation time of the ring kimchi in the manufacturing method of ring kimchi using monkfish of the present invention. The maturation of the ring kimchi is as shown in the following comparative examples and examples. It was prepared at different times.

In the following comparative examples and examples, cabbage was pickled by mixing 90 parts by weight of sea salt with 600 parts by weight of cabbage, then washed four times, drained sufficiently in a colander, and used as pickled cabbage.

In the following comparative examples and examples, 50 parts by weight of radish were prepared for 600 parts by weight of cabbage, and the radish was cut into a honeycomb shape on the round part (about 4 cm) of the whole radish, then sprinkled with sea salt to season the radish and cut into pieces. It was used as a mission.

In the following comparative examples and examples, the monkfish was prepared by removing the intestines, tail, and fins, then the monkfish meat was peeled and sliced, and the monkfish head and monkfish bones were separated and used.

In the following comparative examples and examples, kimchi sub-ingredients were 50 parts by weight of radish, 10 parts by weight of chives, 7 parts by weight of mustard greens, 5 parts by weight of water parsley, 40 parts by weight of pears, 2 parts by weight of stone mushrooms, 3 parts by weight of sweet potatoes, for 600 parts by weight of cabbage. parts by weight, 5 parts by weight of red pepper, 3 parts by weight of green pepper, 5 parts by weight of garlic, 1 part by weight of ginger, 2 parts by weight of pine nuts and 2 parts by weight of goji berries were washed and prepared, and after washing the radish, chives, mustard and water parsley, It was prepared by slicing into 4cm lengths, and pears, sweet potatoes, red peppers, green peppers, garlic, ginger, and stone mushrooms were also sliced.

Sensory evaluation was performed on 25 food engineering graduate students whose suitability as inspectors was recognized after training appropriate for the purpose of this experiment. Sensory evaluation items were conducted using a 9-point scale in which taste, aroma, texture, and overall preference were evaluated by eating monkfish meat contained in aged ring kimchi, with 9 points being very good and 1 point being very bad.

[Example 10]

Seasoned monkfish meat was prepared by adding 10 parts by weight of anchovy fish sauce to 200 parts by weight of monkfish meat. After adding pine nuts and goji berries to shredded radishes, chives, mustard greens, water parsley, pears, sweet potatoes, red peppers, green peppers, garlic, ginger and stone mushrooms, 3 parts by weight of topan salt and 3 parts of salted shrimp are added based on 600 parts by weight of cabbage. Kimchi ingredients were prepared by adding bu and seasoning. The seasoned monkfish meat and the kimchi ingredients were mixed to form kimchi filling. The prepared pickled cabbage and pickled radish were mixed with kimchi filling to form seasoned kimchi and seasoned radish.

Add 30 parts by weight of salted shrimp, 30 parts by weight of kelp, 300 parts by weight of monkfish head and monkfish bones for 3,000 parts by weight of purified water, boil at 100°C for 10 minutes, and then add 50 parts by weight of minced garlic and 30 parts by weight of topan salt per 3,000 parts by weight of purified water. Add 10 parts by weight of minced ginger, boil for a while at 100°C, turn off the heat, add 30 parts by weight of red pepper powder to 3,000 parts by weight of purified water, and cool it to prepare seasoned broth.

After placing the seasoned kimchi and seasoned radish in an aging container, the seasoned broth was poured and aged for 11 days at a refrigerated temperature of 3°C to prepare ring kimchi.

[Example 11]

Seasoned monkfish meat was prepared by adding 10 parts by weight of anchovy fish sauce to 200 parts by weight of monkfish meat. After adding pine nuts and goji berries to shredded radishes, chives, mustard greens, water parsley, pears, sweet potatoes, red peppers, green peppers, garlic, ginger and stone mushrooms, 3 parts by weight of topan salt and 3 parts of salted shrimp are added based on 600 parts by weight of cabbage. Kimchi ingredients were prepared by adding bu and seasoning. The seasoned monkfish meat and the kimchi ingredients were mixed to form kimchi filling. The prepared pickled cabbage and pickled radish were mixed with kimchi filling to form seasoned kimchi and seasoned radish.

Add 30 parts by weight of salted shrimp, 30 parts by weight of kelp, 300 parts by weight of monkfish head and monkfish bones for 3,000 parts by weight of purified water, boil at 100°C for 10 minutes, and then add 50 parts by weight of minced garlic and 30 parts by weight of topan salt per 3,000 parts by weight of purified water. Add 10 parts by weight of minced ginger, boil for a while at 100°C, turn off the heat, add 30 parts by weight of red pepper powder to 3,000 parts by weight of purified water, and cool it to prepare seasoned broth.

After placing the seasoned kimchi and seasoned radish in an aging container, the seasoned broth was poured and aged for 13 days at a refrigerated temperature of 3°C to prepare ring kimchi.

[Example 12]

Seasoned monkfish meat was prepared by adding 10 parts by weight of anchovy fish sauce to 200 parts by weight of monkfish meat. After adding pine nuts and goji berries to shredded radishes, chives, mustard greens, water parsley, pears, sweet potatoes, red peppers, green peppers, garlic, ginger and stone mushrooms, 3 parts by weight of topan salt and 3 parts of salted shrimp are added based on 600 parts by weight of cabbage. Kimchi ingredients were prepared by adding bu and seasoning. The seasoned monkfish meat and the kimchi ingredients were mixed to form kimchi filling. The prepared pickled cabbage and pickled radish were mixed with kimchi filling to form seasoned kimchi and seasoned radish.

Add 30 parts by weight of salted shrimp, 30 parts by weight of kelp, 300 parts by weight of monkfish head and monkfish bones for 3,000 parts by weight of purified water, boil at 100°C for 10 minutes, and then add 50 parts by weight of minced garlic and 30 parts by weight of topan salt per 3,000 parts by weight of purified water. Add 10 parts by weight of minced ginger, boil for a while at 100°C, turn off the heat, add 30 parts by weight of red pepper powder to 3,000 parts by weight of purified water, and cool it to prepare seasoned broth.

After placing the seasoned kimchi and seasoned radish in an aging container, the seasoned broth was poured and aged for 17 days at a refrigerated temperature of 3°C to prepare ring kimchi.

[Example 13]

Seasoned monkfish meat was prepared by adding 10 parts by weight of anchovy fish sauce to 200 parts by weight of monkfish meat. After adding pine nuts and goji berries to shredded radishes, chives, mustard greens, water parsley, pears, sweet potatoes, red peppers, green peppers, garlic, ginger and stone mushrooms, 3 parts by weight of topan salt and 3 parts of salted shrimp are added based on 600 parts by weight of cabbage. Kimchi ingredients were prepared by adding bu and seasoning. The seasoned monkfish meat and the kimchi ingredients were mixed to form kimchi filling. The prepared pickled cabbage and pickled radish were mixed with kimchi filling to form seasoned kimchi and seasoned radish.

Add 30 parts by weight of salted shrimp, 30 parts by weight of kelp, 300 parts by weight of monkfish head and monkfish bones for 3,000 parts by weight of purified water, boil at 100°C for 10 minutes, and then add 50 parts by weight of minced garlic and 30 parts by weight of topan salt per 3,000 parts by weight of purified water. Add 10 parts by weight of minced ginger, boil for a while at 100°C, turn off the heat, add 30 parts by weight of red pepper powder to 3,000 parts by weight of purified water, and cool it to prepare seasoned broth.

After placing the seasoned kimchi and seasoned radish in an aging container, the seasoned broth was poured and aged for 19 days at a refrigerated temperature of 3°C to prepare ring kimchi.

The maturation times of the ring kimchi prepared in Example 3 and Examples 10 to 13 are summarized in Table 5 below.

division Ripening time Example 10 11th Example 11 13th Example 3 15th Example 12 17th Example 13 19th

The results of the sensory evaluation of the monkfish meat contained in the ring kimchi prepared in Example 3 and Examples 10 to 13 are shown in Table 6 below.

division item taste incense Texture overall preference Example 10 7.6 7.5 7.4 7.5 Example 11 8.4 8.4 8.1 8.2 Example 3 8.8 8.7 8.7 8.7 Example 12 8.2 8.1 8.5 8.3 Example 13 7.4 7.2 7.0 7.2

Referring to Table 6, as a result of the sensory evaluation of the monkfish meat contained in the ring kimchi prepared in Example 3 and Examples 10 to 13, Example 3 showed the highest sensory evaluation score.

There were opinions that the monkfish meat of Example 3 was properly aged and deliciously fermented along with other kimchi ingredients, had no fishy smell at all, and had a more chewy and soft texture as it was fermented through aging. Accordingly, it can be seen that the overall sensory evaluation score was high.

The monkfish meat of Example 10 can feel the unique richness and light taste of monkfish, but the deep taste that appears as it is fermented by mixing with kimchi ingredients and seasoned broth and maturing is not significantly felt, which can be seen as a lowered overall evaluation score.

The monkfish meat of Example 13 was too fermented as the maturation period was prolonged, so the unique smell and taste of fermented fish was felt, and it showed a texture that formed a different feeling from other kimchi ingredients, which is believed to have decreased the inspector's preference.

As described above, in the method of producing ring kimchi using monkfish of the present invention, the ring kimchi is aged for 13 to 17 days, preferably 15 days, to produce monkfish meat with appropriate taste and texture and ring with improved flavor. You can make kimchi.

As such, a person skilled in the art will understand that the technical configuration of the present invention described above can be implemented in other specific forms without changing the technical idea or essential features of the present invention.

Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive, and the scope of the present invention is indicated by the claims described later rather than the detailed description above, and the meaning and scope of the claims and All changes or modified forms derived from the equivalent concept should be construed as falling within the scope of the present invention.

Claims (5)

The first step of forming pickled cabbage with pickled cabbage and a sheath;
The second step is to prepare the monkfish and separate it into monkfish meat, monkfish head, and monkfish bones;
A third step of seasoning the monkfish meat with anchovy sauce to form seasoned monkfish meat;
The fourth step of forming kimchi ingredients by chopping radish, chives, mustard, water parsley, pear, sweet potato, red pepper, green pepper, garlic, ginger, and stone mushroom, adding pine nuts and goji berries, and seasoning with topan salt and salted shrimp. ;
A fifth step of mixing the seasoned monkfish meat and the kimchi auxiliary ingredients to form kimchi filling;
A sixth step of mixing the pickled cabbage and the pickled radish with the kimchi filling to form seasoned cabbage and seasoned radish;
A seventh step of adding the monkfish head, monkfish bones, salted shrimp, kelp, minced garlic, topan salt, and minced ginger to purified water and boiling them, then adding red pepper powder to form seasoned broth; and
An eighth step of placing the seasoned cabbage and the seasoned radish in a maturation container, adding the seasoned broth and maturing them. A method of producing ring kimchi using monkfish, comprising: According to clause 1,
The first step is,
A method of producing ring kimchi using monkfish, characterized in that 90 to 100 parts by weight of salt is added to 600 parts by weight of cabbage and pickled. According to clause 1,
The third step is,
A method of producing ring kimchi using monkfish, characterized in that 8 to 12 parts by weight of anchovy fish sauce is added to 200 parts by weight of monkfish meat. According to clause 1,
The kimchi auxiliary ingredients are,
For 600 parts by weight of cabbage, 40 to 60 parts by weight of radish, 5 to 15 parts by weight of chives, 5 to 10 parts by weight of mustard, 3 to 7 parts by weight of water parsley, 35 to 45 parts by weight of pears, 1 to 5 parts by weight of stone mushrooms, 1 to 5 parts by weight of sweet potato, 3 to 7 parts by weight of red pepper, 1 to 5 parts by weight of green pepper, 3 to 7 parts by weight of garlic, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of pine nuts and 1 to 5 parts by weight of goji berries, A method of producing ring kimchi using monkfish, characterized in that it consists of 1 to 5 parts by weight of topan salt and 3 to 10 parts by weight of salted shrimp. According to clause 1,
The seasoned broth is,
For 3000 parts by weight of purified water, 25 to 35 parts by weight of salted shrimp, 25 to 35 parts by weight of kelp, 300 to 400 parts by weight of monkfish head and monkfish bone, 50 to 60 parts by weight of minced garlic, 25 to 35 parts by weight of topan salt, 10 parts by weight of minced ginger. A method of producing ring kimchi using monkfish, characterized in that it consists of 20 to 20 parts by weight and 25 to 35 parts by weight of red pepper powder.