KR102671378B1 - Manufacturing method of kimchi - Google Patents

Abstract

The present invention relates to a kimchi manufacturing method that enhances the sensory quality of kimchi, especially cabbage kimchi, in addition to its inherent efficacy and allows the intake of various nutrients. In the manufacturing method, 30 to 40 parts by weight of seasoning is added to 100 parts by weight of the pickled cabbage, and the seasoning is 30 to 55 parts by weight of a mixture of broth and red pepper powder boiled in 20 liters of water with 500 g of onion peel for 30 to 60 minutes. %, radish greens 6 to 10% by weight, carrots 5 to 7% by weight, garlic 3 to 5% by weight, green onions 3 to 5% by weight, ginger 2 to 4% by weight, milkweed 2 to 3% by weight, sea salt 2 to 3 Weight %, liquid fructooligosaccharide 4 to 5% by weight, green onion root broth 3 to 5% by weight, psyllium husk powder 3 to 5% by weight, pollack shell powder 4 to 6% by weight, anchovy powder 4 to 6% by weight, and onion kernel powder 4 to 6% by weight is mixed and aged for 10 to 15 hours at 10 to 20°C, and the ripened radish is sized 5 to 10 cm wide and 10 to 20 cm long between a plurality of leaves of the cabbage mixed with the seasoning. After inserting, it is characterized in that it is aged for 1 to 3 days at 5 to 10 ℃.

Description

Manufacturing method of kimchi

The present invention relates to a kimchi manufacturing method, and more specifically, to a kimchi manufacturing method that enhances the organoleptic quality of kimchi, especially cabbage kimchi, in addition to its intrinsic efficacy and allows the intake of various nutrients.

Kimchi, Korea's unique traditional food, is a preserved food made by fermenting vegetables such as cabbage and radish with lactic acid bacteria. It is rich in nutrients such as various vitamins and minerals and fiber, and is reported to have anti-cancer effects and prevent adult diseases. It has a unique flavor. Along with this, it is gradually becoming known as an excellent health food in the global market.

Kimchi, Korea's unique fermented food, is mainly made up of vegetables, so it is poor in major nutrients such as protein and fat, but contains a lot of vitamins and minerals. Various organic acids produced during fermentation increase appetite and promote digestion in the intestines. It is known as a beneficial food that promotes the reproduction of beneficial microorganisms while suppressing harmful bacteria.

Depending on the type of vegetable used as the main ingredient, there are many types of kimchi, such as cabbage kimchi, young radish kimchi, radish kimchi, leaf mustard kimchi, radish radish kimchi, geotjeori, raw vegetables, etc. Depending on the concentration of seasoning, there are many types such as water kimchi and dongchimi.

There are also various known methods for manufacturing kimchi, such as those in Korean Patent Publication Nos. 10-2010-0006705 and 10-2020-0143982. In general, kimchi is made by soaking cabbage or radish, which are the main ingredients, in salt for a certain period of time. After pickling and washing, various seasonings such as red pepper powder, ginger, garlic, and salted fish are added in appropriate proportions and fermented at an appropriate temperature for a certain period of time.

Kimchi prepared in this way has various unique tastes, such as a refreshing sourness, depending on the fermentation temperature and time. Among the various tastes, the salty taste can be easily adjusted depending on the concentration of salt, and other flavors can be easily adjusted by various auxiliary ingredients added. and is determined by the fermentation or maturation process.

Recently, in addition to traditional kimchi, research is being actively conducted on new differentiated functional kimchi that has nutrients and physiologically active ingredients useful to the human body.

Also, when making kimchi, especially cabbage kimchi, the radish mixed into a paste is cut into pieces of a certain size and placed between the cabbage leaves, and over time, the seasoning is cut into the radish and consumed as a separate radish kimchi. .

[Prior art literature]

1. Korean Patent Publication No. 10-2010-0006705

2. Korean Patent Publication No. 10-2020-0143982

The purpose of the present invention is to enhance the sensory quality of kimchi by inserting radish mixture matured in a specially prepared broth between pickled cabbage leaves when making cabbage kimchi, while also enhancing the protein and fat content that was lacking in conventional kimchi. It is about a kimchi manufacturing method that allows you to consume various nutrients such as:

According to an embodiment of the present invention to achieve the above-mentioned object, the method of producing kimchi using seasoning as an auxiliary ingredient to the raw material of salted cabbage is 30 to 40 parts by weight of the seasoning per 100 parts by weight of the pickled cabbage. It is added by weight, and the seasoning is 30 to 55% by weight of a mixture of broth and red pepper powder boiled in 20 liters of water with 500g of onion peel for 30 to 60 minutes, 6 to 10% by weight of radish greens, 5 to 7% by weight of carrots, Garlic 3 to 5% by weight, green onion 3 to 5% by weight, ginger 2 to 4% by weight, milkweed 2 to 3% by weight, sea salt 2 to 3% by weight, liquid fructooligosaccharide 4 to 5% by weight, green onion root broth 3 to 5 % by weight, 3 to 5% by weight of psyllium husk powder, 4 to 6% by weight of pollack husk powder, 4 to 6% by weight of anchovy powder, and 4 to 6% by weight of onion kernel powder are mixed and incubated at 10 to 20°C for 10 to 15 hours. It is aged for a time, and aged radish of 5 to 10 cm in width and 10 to 20 cm in length is inserted between a plurality of leaves of the cabbage mixed with the seasoning, and then aged at 5 to 10 ° C. for 1 to 3 days. It is characterized by

According to an embodiment of the present invention, the aged radish is mixed with pork pelvic bone and water at a weight ratio of 1:10 to 30, and heated at 80 to 100 ° C. for 8 to 10 hours to prepare a first broth ( S1); Mixing mushrooms and water at a weight ratio of 1:5 to 10 and heating at 50 to 80° C. for 3 to 4 hours to prepare a second broth (S2); Step (S3) of mixing acanthophyllis and water at a weight ratio of 1:10 to 30 and heating at 80 to 100°C for 5 to 6 hours to prepare a third broth; Mixing windbreaks and water at a weight ratio of 1:10 to 30 and heating at 50 to 80°C for 3 to 4 hours to prepare a fourth broth (S4); Preparing a preliminary broth by mixing the first broth, the second broth, the third broth, and the fourth broth in a ratio of 5:3:1:1 (S5); Preparing a fifth broth by adding 50 g of kelp, 50 g of green onion root, 20 g of onion skin, and 2 kg of radish to 100 liters of the preliminary broth and heating at 50 to 80 ° C. for 5 to 8 hours (S6); And 5g of red pepper paste, 10g of red pepper powder, 4g of MSG (sodium glutamate), 3g of dried onion powder, 2g of sugar, 2g of vinegar and 3g of salt were added to 10 liters of the fifth broth and heated at 80 to 100°C for 30 minutes to 1 hour to prepare the sixth. It is characterized in that it is produced by the step of preparing broth (S7); adding the radish to the sixth broth and maturing the radish for 1 to 2 months at 2 to 10 ° C. (S8).

According to an embodiment of the present invention, the psyllium husk powder and the onion kernel powder are obtained by drying in the shade at room temperature and then pulverizing.

According to an embodiment of the present invention, the pollack shell powder and the anchovy powder are obtained by drying in the shade at room temperature and then frying and pulverizing in a frying pan.

Through the embodiment of the present invention as described above, when producing cabbage kimchi, mixed radish mixed with fermented radish in a specially prepared broth is manufactured by inserting it between pickled cabbage leaves, so that cabbage kimchi contains the ingredients contained in the aged radish. By cutting the aged radish with the seasoning used in kimchi, it strengthens the sensory quality of the cabbage kimchi and at the same time allows the intake of various nutrients such as protein and fat that were lacking in conventional kimchi. Additionally, the aged radish When consumed, it provides the effect of allowing one to feel the deliciousness of the seasoning along with the intake of nutrients.

Figure 1 is a flow chart showing a kimchi manufacturing method according to an embodiment of the present invention.
Figure 2 is a flow chart showing a method for producing aged radish used in the kimchi production method according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the kimchi manufacturing method according to the present invention will be described in detail with reference to the attached drawings.

Figure 1 is a flowchart showing a method for producing kimchi according to an embodiment of the present invention, and Figure 2 is a flowchart showing a method for producing aged radish used in the method for producing kimchi according to an embodiment of the present invention.

Here, in describing the present invention, detailed descriptions of related well-known functions or configurations will be omitted in order to make the gist of the present invention unambiguous.

When making cabbage kimchi using the raw material of salted cabbage and the seasoning as an auxiliary ingredient, mixed radish leaves aged in a specially prepared broth are inserted between the pickled cabbage leaves, thereby strengthening the sensory quality of the kimchi and at the same time reducing the conventional As shown in Figure 1, the kimchi manufacturing method according to the embodiment of the present invention, which allows the intake of various nutrients such as protein and fat that were lacking in kimchi, includes a cabbage pickling step, a seasoning preparation step, and seasoning the pickled cabbage. It consists of a mixing step, a ripening radish preparation step, and a step of inserting the ripened radish into the seasoned cabbage leaves.

In the cabbage pickling step, pickled cabbage is prepared by pickling the cabbage in salt (salt water) for a predetermined period of time and then washing it, in the same manner as is generally done.

For 100 parts by weight of pickled cabbage pickled as described above, 30 to 40 parts by weight of seasoning is added and mixed or placed between cabbage leaves.

In the preparation step of the seasoning, the seasoning is 30 to 55% by weight of a mixture of broth and red pepper powder boiled in 20 liters of water with 500 g of onion peel for 30 to 60 minutes, 6 to 10% by weight of radish greens, 5 to 7% by weight of carrots, Garlic 3 to 5% by weight, green onion 3 to 5% by weight, ginger 2 to 4% by weight, milkweed 2 to 3% by weight, sea salt 2 to 3% by weight, liquid fructooligosaccharide 4 to 5% by weight, green onion root broth 3 to 5 % by weight, 3 to 5% by weight of psyllium husk powder, 4 to 6% by weight of pollack husk powder, 4 to 6% by weight of anchovy powder, and 4 to 6% by weight of onion kernel powder are mixed, and incubated at 10 to 20° C. for 10 hours. It was aged for 15 hours.

Here, instead of the water used to produce the kimchi, it is also possible to use the sixth broth for maturing radish, which will be described below.

The psyllium husk powder and onion kernel powder are preferably obtained by drying in the shade at room temperature and then grinding to prevent the risk of discoloration and loss of nutrients due to strong sunlight.

In addition, the pollack shell powder and anchovy powder are preferably obtained by drying in the shade at room temperature and then frying and pulverizing in a frying pan to prevent the risk of discoloration and loss of nutrients due to strong sunlight.

Here, various functional ingredients such as fermented bokbunja extract, Schisandra chinensis powder, Tosaja powder, Goji berry powder, and Sasangja powder can be mixed in different amounts.

When the seasoning is prepared as above, the pickled cabbage is mixed with the seasoning. At this time, while mixing the pickled cabbage with the seasoning, aged radishes measuring 5 to 10 cm wide and 10 to 20 cm long are sandwiched between the leaves of the cabbage. Put it in.

Here, the aged radish refers to a form in which the radish itself is aged for a certain period of time through maturing ingredients, rather than being manufactured and aged by mixing with any seasoning.

That is, the aged radish was obtained by placing long sliced radish in the broth described below and maturing it at 2 to 10°C for 1 to 2 months.

The reason why the radish was aged using broth is that the ingredients of the aged radish are cut into the cabbage kimchi, and the seasoning used in the kimchi is cut into the aged radish, thereby strengthening the sensory quality of the cabbage kimchi and at the same time making it similar to general kimchi. It is intended to provide the effect of allowing people to consume various nutrients such as proteins and fats that cannot be obtained from other foods, and also allowing them to feel the deliciousness of the seasoning along with the intake of nutrients when consuming aged radishes.

As described above, aged radish uses a specially prepared broth, and the broth used therein is prepared as follows.

That is, the broth for the aged radish (the sixth broth) is, as shown in Figure 2, mixed with pork pelvic bone and water at a weight ratio of 1:10 to 30, and boiled at 80 to 100 ° C. for 8 to 10 hours. Preparing a first broth by heating (S1); Mixing mushrooms and water at a weight ratio of 1:5 to 10 and heating at 50 to 80° C. for 3 to 4 hours to prepare a second broth (S2); Step (S3) of mixing acanthophyllis and water at a weight ratio of 1:10 to 30 and heating at 80 to 100°C for 5 to 6 hours to prepare a third broth; Mixing windbreaks and water at a weight ratio of 1:10 to 30 and heating at 50 to 80°C for 3 to 4 hours to prepare a fourth broth (S4); Preparing a preliminary broth by mixing the first broth, the second broth, the third broth, and the fourth broth in a ratio of 5:3:1:1 (S5); Preparing a fifth broth by adding 50 g of kelp, 50 g of green onion root, 20 g of onion skin, and 2 kg of radish to 100 liters of the preliminary broth and heating at 50 to 80 ° C. for 5 to 8 hours (S6); And 5g of red pepper paste, 10g of red pepper powder, 4g of MSG (sodium glutamate), 3g of dried onion powder, 2g of sugar, 2g of vinegar and 3g of salt were added to 10 liters of the fifth broth and heated at 80 to 100°C for 30 minutes to 1 hour to prepare the sixth. It consists of a step of preparing broth (S7).

Here, looking at the manufacturing method of the broth in detail, it is as follows.

First, before the step (S1) of producing the first broth using the pig pelvic bone, the pig pelvic bone is prepared.

In other words, the broth material of the pork pelvic bone is cut and prepared to an appropriate size, for example, 10 to 25 cm in length, so that the nutritional components of the bone can be sufficiently released.

The prepared broth ingredients are immersed in water at room temperature for 20 to 30 hours to extract the blood contained in the bones. At this time, 20 to 30 parts by weight of the broth ingredients to be immersed based on 100 parts by weight of water is preferable. This is because too much water is used, making it uneconomical, and too little water does not remove blood sufficiently.

When blood and foreign substances from the pig pelvic bone are removed by performing the above procedure, the first broth is prepared.

In the step (S1) of preparing the first broth, trimmed pork pelvic bones and water are mixed at a weight ratio of 1:10 to 30, and heated at 80 to 100 ° C. for 8 to 10 hours.

At this time, seasonings or spices may be used to prevent the characteristic odor, such as that of pork pelvic bone, and rancidity from occurring quickly. However, in the present invention, only water was used to ensure that the broth can flow out well without any obstruction, and seasoning B Spices were used to prepare the preliminary broth described next.

In addition, by going through the heating step within the above temperature and time range, the loss of bone nutrients could be minimized and nutrients such as minerals, proteins, collagen, and chondroitin could be sufficiently released, and it was also the most economical and efficient.

In the step (S2) of preparing the second broth, mushrooms and water are mixed at a weight ratio of 1:5 to 10, and heated at 50 to 80 ° C. for 3 to 4 hours.

By going through the heating step within the above temperature and time range, the nutritional and medicinal components of the mushroom were sufficiently released.

In the step (S3) of preparing the third broth, acanthophyllis and water are mixed at a weight ratio of 1:10 to 30, and heated at 80 to 100 ° C. for 5 to 6 hours.

By going through the heating step within the above temperature and time range, the nutrients and medicinal ingredients of Acanthophyllum were sufficiently released.

In the step (S4) of preparing the fourth broth, windshield and water are mixed at a weight ratio of 1:10 to 30, and heated at 50 to 80 ° C. for 3 to 4 hours.

By going through the heating step within the above temperature and time range, the nutrients and medicinal ingredients of the bangpung were sufficiently released.

In the step (S5) of preparing the preliminary broth, the first broth, second broth, third broth, and fourth broth prepared through the method described above were mixed in a ratio of 5:3:1:1, which was By properly mixing the broth for pork ribs with other broths with different nutrients and medicinal properties, radish could be used to ripen appropriately.

Here, in preparing the broth, the ingredients for the first to fourth broths are generally added all at once and boiled for a predetermined period of time.

In the present invention, in preparing the preliminary broth as described above, the first to fourth broths were prepared separately and the prepared broths were mixed, and the reason is that each component of the first to fourth broths was mixed. Since there is a concern that the unique taste of the ingredients and their effectiveness in deriving nutrients may be reduced if they are combined and heated to produce, each of the broths was prepared separately and mixed as a preliminary broth.

That is, since the first to fourth broths have their own heating time to sufficiently extract the maximum nutrients from each of their ingredients, taking this into account, each of the first to fourth broths is separately prepared. It was manufactured by heating.

The following fifth broth is prepared using the preliminary broth as described above (S6), in which 50 g of kelp, 50 g of green onion root, 20 g of onion skin, and 2 kg of radish are added to 100 liters of the preliminary broth. Heated at 50 to 80°C for 5 to 8 hours.

Therefore, while going through the preliminary broth manufacturing step and the fifth broth manufacturing step as described above, it was possible to sufficiently prevent the generation of a foul odor or rancidity phenomenon that would occur in the first broth, which is a pork pelvic bone broth.

Next, in the step (S7) of preparing the sixth broth to be used in the stew, 5 g of red pepper paste, 10 g of red pepper powder, 4 g of MSG (sodium glutamate), 3 g of dried onion powder, 2 g of sugar, 2 g of vinegar, and 3 g of salt are added to 10 liters of the fifth broth. It is prepared by adding it and heating it at 80 to 100°C for 30 minutes to 1 hour.

In the sixth broth prepared as above, whole radishes or cut into predetermined sizes are aged at 2 to 10°C for 1 to 2 months (step S8).

Meanwhile, in the broth (6th broth) for maturing the radish used in the present invention, if necessary, add 3 to 5 g of a mixture of pepper, ginger, ginseng and capsaicin powder to 10 liters of the broth and simmer at 40 to 60 ° C for 30 minutes. It was heated and stirred for about 1 hour, and this has the advantage of imparting nutrients and umami without compromising the overall flavor of kimchi as it does not have a particularly strong taste or aroma.

By using radish aged using the broth prepared in the above manner, it becomes possible to consume not only the vitamins and minerals contained in kimchi, but also major nutrients such as protein and fat.

Kimchi prepared in the above manner can be used by maturing it outside at 5 to 10°C for 1 to 3 days and then storing it in a place such as a kimchi refrigerator.

Hereinafter, the present invention will be described in detail through examples.

In order to determine the efficacy of kimchi produced through the production method of the present invention as described above, comparison was made between several examples of the present invention and kimchi of comparative examples that do not use aged radish or are sold or used on the market. Through this, a sensory test for kimchi, that is, taste, texture, aroma, and overall preference, was investigated.

(Example 1)

According to an embodiment of the present invention, when mixing pickled cabbage with seasoning aged at 10°C for 10 hours, radish aged at 2°C for 1 month in the broth according to the example is inserted between the cabbage leaves, Kimchi was prepared by aging at 5°C for 1 day.

(Example 2)

According to an embodiment of the present invention, when mixing pickled cabbage with seasoning aged at 15°C for 13 hours, radish aged at 6°C for 45 days in the broth according to the example is inserted between the cabbage leaves, Kimchi was prepared by aging at 8°C for 2 days.

(Example 3)

According to an embodiment of the present invention, when mixing pickled cabbage with seasoning aged at 20°C for 15 hours, radish aged at 10°C for 2 months in the broth according to the example is inserted between the cabbage leaves, Kimchi was prepared by aging at 10°C for 3 days.

(Comparative Example 1)

When mixing pickled cabbage using seasoning made of ingredients according to an embodiment of the present invention, but not aged, unripened radish is sandwiched between cabbage leaves, and then aged at 8°C for 3 days. Kimchi was made as ordered.

(Comparative Example 2)

Like kimchi and cabbage kimchi sold commercially, generally aged kimchi was obtained and used for testing.

[Sensory test]

Twenty evaluators were selected and sensory evaluation was performed on the cabbage kimchi prepared according to Examples 1 to 3 and Comparative Examples 1 and 2. Sensory evaluation was conducted on three items including taste, aroma, and overall preference. When 15 or more people judged the product as good, it was ◎, when 10 or more people judged it to be good, it was ○, and when 7 or more people judged it to be good, it was △. The outside is marked with ×. The results are shown in Table 1 below.

division incense taste Texture overall preference Example 1 ○ ◎ ○ ○ Example 2 ◎ ◎ ○ ◎ Example 3 ○ ◎ ○ ○ Comparative Example 1 ○ △ ○ ○ Comparative Example 2 ○ △ △ △

As shown in Table 1, it was confirmed that the kimchi of Examples 1 to 3 achieved high results in terms of aroma, taste, texture, and overall preference compared to Comparative Examples 1 and 2. In particular, in the examples of the present invention, it was confirmed that kimchi aged at an appropriate temperature and for an appropriate time, as in Example 2, achieved good results in terms of overall preference.

Although the present invention has been described in detail using preferred embodiments, the scope of the present invention is not limited to the specific embodiments and should be interpreted in accordance with the appended claims. Additionally, those skilled in the art should understand that many modifications and variations are possible without departing from the scope of the present invention.

Claims (4)

In the method of producing kimchi using the raw material of salted cabbage and seasoning as an auxiliary material,
Seasoning is added in an amount of 30 to 40 parts by weight per 100 parts by weight of pickled cabbage.
The seasoning is 30 to 55% by weight of a mixture of broth and red pepper powder boiled in 20 liters of water with 500 g of onion peel for 30 to 60 minutes, 6 to 10% by weight of radish greens, 5 to 7% by weight of carrots, and 3 to 5 weight of garlic. %, green onion 3 to 5% by weight, ginger 2 to 4% by weight, milkweed 2 to 3% by weight, sea salt 2 to 3% by weight, liquid fructooligosaccharide 4 to 5% by weight, green onion root broth 3 to 5% by weight, psyllium husk powder It is made by mixing 3 to 5% by weight, 4 to 6% by weight of pollack skin powder, 4 to 6% by weight of anchovy powder, and 4 to 6% by weight of onion kernel powder, and aged at 10 to 20 ° C. for 10 to 15 hours,
Mature radishes measuring 5 to 10 cm in width and 10 to 20 cm in length are inserted between the plurality of leaves of the cabbage mixed with the seasoning, and then aged at 5 to 10° C. for 1 to 3 days,
The aged radish is mixed with pork pelvic bone and water at a weight ratio of 1:10 to 30, and heated at 80 to 100° C. for 8 to 10 hours to prepare a first broth (S1); Mixing mushrooms and water at a weight ratio of 1:5 to 10 and heating at 50 to 80° C. for 3 to 4 hours to prepare a second broth (S2); Step (S3) of mixing acanthophyllis and water at a weight ratio of 1:10 to 30 and heating at 80 to 100°C for 5 to 6 hours to prepare a third broth; Mixing windbreaks and water at a weight ratio of 1:10 to 30 and heating at 50 to 80°C for 3 to 4 hours to prepare a fourth broth (S4); Preparing a preliminary broth by mixing the first broth, the second broth, the third broth, and the fourth broth in a ratio of 5:3:1:1 (S5); Preparing a fifth broth by adding 50 g of kelp, 50 g of green onion root, 20 g of onion skin, and 2 kg of radish to 100 liters of the preliminary broth and heating at 50 to 80 ° C. for 5 to 8 hours (S6); And 5g of red pepper paste, 10g of red pepper powder, 4g of MSG (sodium glutamate), 3g of dried onion powder, 2g of sugar, 2g of vinegar and 3g of salt were added to 10 liters of the fifth broth and heated at 80 to 100°C for 30 minutes to 1 hour to prepare the sixth. Step of preparing broth (S7); A method of producing kimchi, characterized in that it is produced by a step (S8) of placing the radish in the sixth broth and maturing the radish at 2 to 10° C. for 1 to 2 months.
delete The method for producing kimchi according to claim 1, wherein the psyllium husk powder and the onion kernel powder are obtained by drying in the shade at room temperature and then pulverizing.
The method of producing kimchi according to claim 1, wherein the pollack skin powder and the anchovy powder are obtained by drying in the shade at room temperature and then frying and pulverizing in a frying pan.