KR19980025327A - Ginseng Kimchi Manufacturing Method - Google Patents

Abstract

The present invention discloses an improved ginseng kimchi production method.

The present invention comprises the steps of pickling cabbage in saline and processing the pickled cabbage in a state of properly cut to maintain a salinity of about 2% line; Cutting conventional kimchi seasoning ingredients to an appropriate size; Ginseng is salted in soy sauce such as miso mixture and soy sauce mixture with trace amounts of honey for a certain period of time and processed into ginseng pickles; Cutting the ginseng pickles into proper size ginseng pickles; Mixing the cut seasoning ingredients and ginseng pickles with various seasonings at a predetermined ratio; Mixing the seasoning mixture containing pickled cabbage and ginseng pickles at a ratio of about 70: 30% to process kimchi so that the total pickling salinity is maintained at about 2.4% by weight; The kimchi is appropriately aged by leaving it at a predetermined temperature for a predetermined time.

As described above, the present invention, even without adding an additional additive to kimchi or excessively adding a specific material as in the prior art, the bitter taste of ginseng is surely removed by salting so that the bitter taste of ginseng is hardly felt when ingested. While the mixed kimchi can maintain its original fresh taste, the effects of ginseng can be directly fed into the human body.

Description

Ginseng Kimchi Manufacturing Method

The present invention relates to kimchi production, and more particularly, to a method for producing ginseng kimchi by mixing a proper amount of ginseng pickles (ginseng pickle) in kimchi.

In general, kimchi is made from cabbage and radish as main ingredients, and various ingredients such as green onion, garlic, ginger, parsley, and various seasonings such as red pepper powder and seasoning are mixed, and the salt concentration is adjusted appropriately. It is a representative traditional fermented food unique to the nation and has a very unique taste and flavor. Such kimchi is not only rich in minerals and vitamins, but also rich in lactic acid bacteria that are beneficial to the human body, making it the most important food indispensable in our diet. This can be called.

On the other hand, ginseng is widely used as a unique mysterious medicine that exhibits various pharmacological effects on our human body. For example, ginseng has a very good effect on fatigue, stress stabilization and physical strength as well as anti-aging, reducing and decomposing blood alcohol concentration, promoting blood circulation, promoting gastrointestinal function, anti-cancer and cancer Many effects are known, including protection and revival of liver function, enhancement of memory, promotion of tonic and intestinal function, prevention of arteriosclerosis, prevention of geriatric disease, and suppression of menopausal disorders. New benefits continue to be revealed.

Accordingly, ginseng is not only used as a very beneficial drug to reinforce health as well as to treat the human body, but is also widely used as a food processing agent. The use of ginseng as a health food is widely used as a medicinal herb, as well as various drinks including ginseng tea and ginseng extract.

Thus, conventionally, ginseng is mainly used for beverages mixed with various additional ingredients to indirectly ingest its medicinal effects, and thus it is used as a health food, and processed foods to directly consume ginseng itself have been developed. It wasn't. Therefore, considerable questions have been raised about whether ginseng's original drug effect is effectively absorbed by the human body.

Accordingly, recently, as described in Korean Patent Publication Nos. 93-2177 and 2179, ginseng is used as a main ingredient to prepare a ginseng mixed kimchi like traditional kimchi, and a method of directly ingesting ginseng as a side dish is normally provided. In addition, as described in Korean Patent Publication No. 91-8900 and Korean Patent Application Publication No. 94-23380, the kimchi containing cabbage as a main ingredient is sliced into pieces and mixed with various seasonings to ingest the usual ginseng directly. A method is provided.

However, these conventional methods are merely a mixture of ginseng itself into kimchi, so the effective intake of ginseng medicinal effect is possible, but the unique bitterness of ginseng soaks into the kimchi and not only reduces the fresh taste of kimchi, but also Contrary to the tastes of consumers who have been tamed by traditional tastes, they have a problem that is difficult to show their proper function as food.

Meanwhile, the method described in Korean Patent Publication Nos. 93-2177 and 2179 describes that the ginseng neutralizes the bitter taste with 4-6% of sugar and salt to improve texture, but in this case, the sugar content of kimchi There was too much concern that it would not only hamper the taste of kimchi as a side dish, but also cause reluctance to consumers. In addition, the ginseng's bitter taste is not eliminated fundamentally, but simply because the high sweetness prevents the ginseng's bitter taste properly, some consumers still felt bitter.

The object of the present invention is to remove the bitter taste of ginseng to ensure that the intake of the ginseng almost no ginseng in consideration of the above-mentioned conventional problems, while the ginseng mixed ginseng can maintain the original fresh taste of ginseng It is to provide a method for producing ginseng kimchi that can be directly ingested into the human body.

Another object of the present invention is to provide a ginseng kimchi production method that can effectively remove the bitter taste of ginseng without adding a separate additive or excessively added a specific material to suppress the bitter taste of ginseng.

The ginseng kimchi production method according to the present invention to achieve the above object, the step of processing the pickled cabbage in the state of properly cut so that the cabbage in brine to maintain about 2% salinity; Cutting conventional kimchi seasoning ingredients to an appropriate size; Ginseng is salted in soy sauce such as miso mixture and soy sauce mixture with trace amounts of honey for a certain period of time and processed into ginseng pickles; Cutting the ginseng pickles into proper size ginseng pickles; Mixing the cut seasoning ingredients and ginseng pickles with various seasonings at a predetermined ratio; Mixing the seasoning mixture containing pickled cabbage and ginseng pickles at a ratio of about 70: 30% to process kimchi so that the total pickling salinity is maintained at about 2.4% by weight; Characterized in that it comprises the step of appropriately aged by leaving the kimchi for a predetermined time at a predetermined temperature range.

According to one preferred feature of the present invention, the sum of the amount of seasoning material and seasonings to the total amount of kimchi is approximately 15 to 27%, and the ginseng pickles are set to approximately 3 to 15%.

According to another preferred feature of the present invention, the mixed kimchi is packaged and put in a predetermined tank, and aged by standing for about 6 hours at room temperature of about 15 ℃.

As described above, the present invention, even without adding an additional additive to kimchi or excessively adding a specific material as in the prior art, the bitter taste of ginseng is surely removed by salting so that the bitter taste of ginseng is hardly felt when ingested. While the mixed kimchi can maintain its original fresh taste, the effects of ginseng can be directly ingested into the human body, thereby exerting great effects on improving the quality and reliability of ginseng kimchi.

1 is a block diagram schematically showing a ginseng kimchi manufacturing method according to the present invention.

Such specific features and other advantages of the present invention will become more apparent from the following description of the preferred embodiments with reference to the accompanying drawings.

In Figure 1, ginseng kimchi production method according to the present invention is achieved by processing the ginseng first pickles in the state unlike the prior art, then mixing the ginseng pickles in kimchi, such ginseng pickles are disclosed in Korea Patent Publication No. 95-23850 Is well represented.

Accordingly, the present invention is roughly divided into ginseng pickles processing process, the process of preparing pickled cabbage, the process of preparing the seasoning ingredients constituting the conventional kimchi genus and the process of preparing the kimchi by mixing the above elements in an appropriate ratio.

First, let's look at the ginseng pickles processing process.

Prepare ginseng to be processed into pickles in step 110, wherein the ginseng used is preferably prepared by carefully selected ginsengs more than four years.

Next, it is washed with water to remove foreign substances of the ginseng prepared in step 120, preferably this washing process consists of a plurality of steps. In other words, the ginseng prepared in step 130 is first removed to remove the soil and the like attached to the ginseng by the washing machine. Next, after cutting the head and the branches of the ginseng, which is primarily washed in step 140, the foreign substances such as soil remaining between the roots and the roots with a toothbrush, etc. are thoroughly washed. The second washed ginseng is properly selected only as usable by the predetermined selection criteria in step 150, and only the ginseng selected in step 160 is washed again with clean water.

Next, the water of the ginseng surface washed in the third step in step 170 is completely dried by a dehydrator. At this time, the dry means not drying the moisture of ginseng itself, but means to remove the water present on the surface by washing.

Next, the ginseng dried in step 180 is mixed with a mixture of a small amount of honey and the like added to Japanese miso at a predetermined ratio, and then put in a salted tank and sealed to prevent air from passing through, for example, about 30 minutes. Keep your schedule.

Next, after removing the container from the salted tank in step 190, and completely separated from each other ginseng and miso, the primary salted ginseng is washed again with water.

Next, the first salted ginseng washed in step 200 is put in a mixture such as soy sauce with honey and the like, and put into a salt tank so as to be completely blocked from external air.

Next, in step 210, the second salted ginseng pickles are taken out of the salted tank for a predetermined period of time, and then the ginseng pickles to be mixed with kimchi are prepared by cutting them into an appropriate size along the length thereof.

As the salted ginseng pickles are chewed, the distinctive bitter taste of ginseng is removed, making it almost impossible to feel the bitter taste, but the unique taste of ginseng other than bitter taste is still alive, so that consumers can clearly recognize that ginseng is ginseng. appear.

On the other hand, look at the seasoning process, first prepare the usual seasoning ingredients, that is, radish, buttercup, garlic, ginger, leek and onion, etc. to constitute kimchi in step 220, and then select only those available in step 230 Cut to the appropriate size.

Next, the seasoning ingredients and ginseng pickles prepared in step 240 together with seasonings such as red pepper powder, fish sauce, shrimp chops, sugar, etc. are prepared in a blender at a predetermined ratio to prepare the kimchi. At this time, the mixing ratio of other seasonings and ginseng pickles is preferably set within the range of about 15 to 27%, and 3 to 15% of seasonings based on the total amount of kimchi.

For example, cabbage 70.15%, ginseng pickles 5%, radish 8%, red pepper powder 2.2%, garlic 2%, ginger 0.2%, leek 1.8%, onion 1%, buttercup 1%, fish sauce 1.7%, shrimp chop 1.9%, 5% wheat flour, 0.7% sugar, 0.1% seasoning roasted 0.15%.

On the other hand, when looking at the process of pickling cabbage, first prepares the cabbage as the main material as possible in step 250, and then cut the cabbage one by one in step 260 to the appropriate size.

Next, the cabbage sliced in step 270 is soaked in approximately 11% brine, and then dried, sprinkled with an appropriate amount of dried salt, and pickled for a predetermined time. The pickling time is about 8-12 hours is appropriate.

Next, after washing the pickled cabbage with clean water in step 280, the pickled cabbage washed in step 290 is removed by the dehydrator to process the pickled cabbage having a constant salinity. The salinity of the pickled cabbage thus processed is preferably maintained about 2% of the pickled salinity of the cabbage after dehydration.

Next, in step 300, the seasonings containing pickled cabbage and ginseng pickles are mixed in an approximately 70: 30% ratio based on the total amount of kimchi, and mixed together to prepare ginseng kimchi, wherein the pickled salinity of kimchi including spices It is desirable to maintain approximately 2.4%.

Next, the ginseng kimchi prepared as described above is packaged by appropriate amount in step 310 and aged for a predetermined period at a predetermined temperature range. Then, the unique aroma and taste of ginseng with the bitterness removed is penetrated evenly throughout the kimchi, and in addition to the unique taste of kimchi, it has a unique new taste. At this time, the ripening degree of kimchi may vary depending on the person who consumes, so it is desirable to maintain the normal ripening degree, for example, by leaving it at about 15 ℃ at room temperature for about 6 hours for proper ripening. Can be achieved.

After the desired ripening of kimchi is made in this way, by storing the kimchi refrigerated in a predetermined container in step 320 to maintain a fresh taste for a long time.

The ginseng kimchi prepared by the method of the present invention uses the ginseng pickles, which have been removed from the bitter taste of ginseng by salting, so that they have little bitter taste by ginseng as in the past, and have the unique fresh taste of kimchi. The incense is still alive so anyone can take it naturally without any objection. Therefore, in addition to the consumption of kimchi in the daily diet, ginseng having a mysterious effect can be easily ingested, thereby exerting an excellent effect as a health food.

As described above, according to the present invention, the ingestor can almost feel the bitter taste of ginseng, and enjoy the kimchi mixed with ginseng naturally in everyday life, while clearly feeling only the intrinsic taste of other ginseng, according to the inherent taste of kimgi Not only can you feel the unique taste of ginseng with the new taste of ginseng, but also the effect of ginseng is directly taken into the human body to maximize the efficacy of the pharmacological action.

In addition, the bitter taste of ginseng is certainly removed, and the bitter taste of ginseng can be effectively removed without adding extra additives or excessive amounts of specific ingredients to suppress the bitter taste of ginseng, so the natural taste of kimchi remains as it is. Anyone can easily consume it just like regular kimchi without objection.

Therefore, the present invention has a very excellent effect of greatly improving the quality, flavor and reliability of ginseng kimchi.

Claims (3)

Marinating the cabbage into saline and processing the pickled cabbage in an appropriately cut state to maintain a salinity of about 2%; Cutting conventional kimchi seasoning ingredients to an appropriate size; Ginseng is salted in soy sauce such as miso mixture and soy sauce mixture with trace amounts of honey for a certain period of time and processed into ginseng pickles; Cutting the ginseng pickles into proper size ginseng pickles; Mixing the cut seasoning materials and the ginseng pickles with various seasonings at a predetermined ratio; Mixing the pickled cabbage and the seasoning mixture containing the ginseng pickles with a ratio of about 70: 30% to process kimchi to maintain a total pickling salinity of about 2.4% by weight; Ginseng kimchi manufacturing method comprising the step of aging appropriately by leaving the kimchi at a predetermined temperature for a predetermined time. The method of claim 1, wherein the sum of the amounts of the seasoning material and seasonings to the total amount of kimchi is about 15 to 27%, and the ginseng pickles are about 3 to 15%. The method of claim 1, wherein the kimchi is packaged and put into a predetermined tank, and aged by leaving it for about 6 hours at room temperature of about 15 ℃.