KR20020031879A - Method for manufacturing kimchi by using leave of the pine - Google Patents

Method for manufacturing kimchi by using leave of the pine Download PDF

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Publication number
KR20020031879A
KR20020031879A KR1020000062643A KR20000062643A KR20020031879A KR 20020031879 A KR20020031879 A KR 20020031879A KR 1020000062643 A KR1020000062643 A KR 1020000062643A KR 20000062643 A KR20000062643 A KR 20000062643A KR 20020031879 A KR20020031879 A KR 20020031879A
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kimchi
raw material
seasoning
pine needle
pine
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KR1020000062643A
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Korean (ko)
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김원태
강대희
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김원태
강대희
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Publication of KR20020031879A publication Critical patent/KR20020031879A/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A23B7/105—Leaf vegetables, e.g. sauerkraut

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

PURPOSE: A process of preparing Kimchi by desalting salted Kimchi material, mixing seasoning and a pine needle extract and then maturing is provided. Whereby, the Kimchi is removed in off-flavor and off-odor and has a characteristic flavor of pine needle. CONSTITUTION: Kimchi material cut to a specified size is salted in 5 to 15% by weight of saline water and the salted Kimchi material is desalted to a salt concentration of 1 to 5% by weight. The desalted Kimchi material is added with 90 to 10% by weight of seasoning and 10 to 50% by weight of an extract of pine needle and then matured at room temperature or 10deg.C or less.

Description

솔잎추출액을 이용한 김치 제조방법 { Method for manufacturing kimchi by using leave of the pine }Method of manufacturing kimchi using pine needle extract {method for manufacturing kimchi by using leave of the pine}

본 발명은 솔잎을 이용한 김치 제조방법에 관한 것으로, 특히 솔잎과 송아 를 이용하여 그 추출액을 만들고 이를 김치재료에 첨가시켜 향기와 맛을 가미할 수 있는 솔잎을 이용한 김치 제조방법에 관한 것이다.The present invention relates to a kimchi production method using pine needles, and more particularly to a kimchi production method using pine needles that can add the fragrance and taste by making the extract using pine needles and calf.

일반적으로, 김치는 예로부터 내려오던 전통식품으로서, 최근에 조사결과에 의하면 많은 종류의 유산균이 함유되어 유용세균의 증식을 도와주는 건강식품으로도 각광 받고 있다. 이러한 김치는 최근에 다이어트 식품으로 인식되어 외국으로 수출이 증대되고 있다.In general, kimchi is a traditional food that has come down from ancient times, and recently, according to a survey result, many kinds of lactic acid bacteria are contained, and it is also attracting attention as a health food that helps the growth of useful bacteria. Such kimchi has recently been recognized as a diet food, and exports to foreign countries are increasing.

한편, 최근에는 기존의 배추김치, 무김치 등을 탈피하여 김치재료에 버섯,인삼 등의 첨가물을 넣어서 다양한 김치유형이 개발되고 있다.Meanwhile, in recent years, various kimchi types have been developed by removing additives such as cabbage kimchi and radish kimchi and adding additives such as mushrooms and ginseng to kimchi materials.

그런데, 기존의 김치는 배추 등에서 나오는 이취로 인해 맛을 경험하지 못한 외국사람들에게 친숙하게 접근될 수 없었고, 또한 상온에서 빨리 산성화되어 저장성이 좋지 못한 문제점을 지니고 있었다.By the way, the existing kimchi could not be familiar to foreigners who had not experienced the taste due to off-flavor from the cabbage, etc., and also had a problem of poor shelf life due to acidification quickly at room temperature.

본 발명은 기존의 김치가 지닌 문제점을 개선하기 위한 것으로, 솔잎과 송아의 추출물을 여러 종류의 김치재료에 적용시켜 새로운 김치유형으로 발전시킬 수 있으며, 김치의 저장성을 높일 수 있는 솔잎을 이용한 김치 제조방법을 제공하는데 그 목적이 있다.The present invention is to improve the problems of the existing kimchi, by applying the extracts of pine needles and calf to various kinds of kimchi material can be developed into a new kimchi type, making kimchi using pine needles to increase the storage of kimchi The purpose is to provide a method.

상기한 목적을 달성하기 위하여 본 발명은, 일정한 크기로 절단된 김치원료를 농도가 5∼15％ 인 소금물에 넣고 절이는 절임단계와, 상기 절임단계를 거친 김치원료를 염농도를 1∼5％ 로 낮추는 탈염단계, 상기 탈염단계를 거친 김치원료에 90∼50％의 양념과 10∼50％의 솔잎추출액을 혼합하여 넣는 양념혼입단계 및, 상기 양념혼입단계를 거친 김치원료를 일정한 양으로 저장용기에 넣고 실온 또는 10℃ 이하에서 12시간 이상 숙성시키는 숙성단계를 포함한다.In order to achieve the above object, the present invention, the kimchi raw material cut to a certain size in a brine with a concentration of 5 to 15% pickling step and the kimchi raw material after the pickling step to reduce the salt concentration to 1 to 5% Desalting step, the seasoning mixing step of mixing the 90 ~ 50% seasoning and 10-50% pine needle extract solution to the kimchi raw material after the desalting step, and put the kimchi raw material after the seasoning mixing step in a storage container in a certain amount Aging step of at least 12 hours at room temperature or 10 ℃ or less.

또한 본 발명은, 농도가 20∼40％인 소금물과 솔잎추출액을 대략 4 : 6의 비율로 혼한한 혼합액에 일정한 크기로 절단된 김치원료를 절이는 절임단계와, 상기 절임단계를 거친 김치원료를 염농도를 1∼5％ 로 낮추는 탈염단계, 상기 탈염단계를 거친 김치원료에 양념을 넣는 양념혼입단계 및, 상기 양념혼입단계를 거친 김치원료를 일정한 양으로 저장용기에 넣고 실온 또는 10℃ 이하에서 12시간 이상 숙성시키는 숙성단계를 포함한다.In addition, the present invention, the pickling step of pickling the kimchi raw material cut to a certain size in a mixed solution of the brine and pine needle extract with a concentration of 20 to 40% in a ratio of about 4: 6, salt concentration of the kimchi raw material after the pickling step Desalination step to lower the 1 to 5%, seasoning mixing step of putting the seasoning in the kimchi raw material after the desalting step, and put the kimchi raw material undergoing the seasoning mixing step in a predetermined amount in a storage container for 12 hours at room temperature or 10 ℃ or less A maturation step of aging above.

이와 같은 본 발명에 따른 솔잎을 이용한 김치 제조방법에 의하면, 솔잎추출액을 여러 종류의 김치재료에 첨가하여 새로운 김치의 제조기술으로 발전시킬 수 있으며, 김치에 솔의 향과 맛이 베이게 됨으로써 기존의 김치에서 나오는 이취를 제거할 수 있게 된다.According to the kimchi manufacturing method using the pine needles according to the present invention, by adding a pine needle extract to various kinds of kimchi material can be developed into a new kimchi manufacturing technology, the flavor and taste of the kimchi becomes so You can remove the odor from kimchi.

도 1은 본 발명의 제1실시예에 따른 솔잎추출액을 이용한 김치 제조공정도,1 is a kimchi manufacturing process using the pine needle extract according to the first embodiment of the present invention,

도 2는 본 발명의 제2실시예에 따른 솔잎추출액을 이용한 김치 제조공정도이다.Figure 2 is a kimchi manufacturing process using the pine needle extract according to a second embodiment of the present invention.

이하, 본 발명의 바람직한 실시예를 첨부한 예시도면에 따라 상세하게 설명한다.Hereinafter, with reference to the accompanying drawings, preferred embodiments of the present invention will be described in detail.

도 1은 본 발명의 제1실시예에 따른 솔잎추출액을 이용한 김치 제조공정도이다.1 is a kimchi manufacturing process using the pine needle extract according to the first embodiment of the present invention.

본 발명의 제1실시예에 따른 김치 제조방법은 도 1에 도시된 바와 같이, 김치원료를 소금물에 절이는 절임단계와, 이 절임단계를 거친 후 김치원료 염도를 낮추는 탈염단계, 이 탈염단계를 거친 후 김치원료에 양념과 솔잎추출액을 배합하여 넣는 양념혼입단계, 이 양념혼입단계를 거친 후 저장용기에 넣고 숙성시키는 숙성단계로 이루어져 있다.Kimchi manufacturing method according to the first embodiment of the present invention, as shown in Figure 1, pickling step of pickling kimchi raw material in brine, and after the pickling step desalting step to lower the salinity of kimchi raw material, the desalting step After the seasoning mixing step of mixing the seasoning and pine needle extract in the kimchi raw material, and after this seasoning mixing step consists of a aging step to put into a storage container and aged.

상기 절임단계에서는 농도가 5∼15％ 인 소금물을 김치원료에 넣고 침적시켜 절임을 한다. 여기서, 김치원료가 배추를 사용할 경우 비가식 부위를 절단하고 밑둥을 일정중량을 갖도록 1/2∼1/4절로 쪼갠것을 사용한다. 김치원료가 깍두기용 무일 경우, 절단한 무와 소금물을 1 : 1의 비율로 절임한다. 한편, 김치원료가 갓일 때, 갓과 소금물을 7 : 3의 비율로 절임한다.In the pickling step, salted water having a concentration of 5 to 15% is put in kimchi raw material and soaked. Here, when the kimchi raw material uses the Chinese cabbage, it is used to cut the non-edible portion and split the 1/2 to 1/4 section to have a certain weight. If kimchi is radish for pickled radish, pickle radish and brine in a ratio of 1: 1. On the other hand, when the kimchi raw material is fresh, freshly pickled salt and salt in a ratio of 7: 3.

상기 탈염단계에서는 절여진 김치원료를 정수에 담그거나 씻어 염분을 제거한다. 이 때, 탈염된 김치원료의 염농도를 대략 1∼5％ 로 되게 한다.In the desalting step, salted kimchi is soaked or washed to remove salt. At this time, the salt concentration of the desalted kimchi raw material is made to be approximately 1 to 5%.

상기 양념혼입단계는 탈염단계를 거친 김치원료에 90∼50％의 양념과 10∼50％의 솔잎추출액을 배합하여 넣는다. 여기서, 솔잎추출액은 솔잎 및 송아를 세정하고 탈수한 다음, 물과 솔잎+송아물을 8 : 2 또는 9 : 1정도로 배합하여 이를 가열솥에 넣고 가열하여 만든다.The seasoning step of mixing is put into the kimchi raw material after the desalting step to combine 90 ~ 50% seasoning and 10 ~ 50% pine needle extract. Here, pine needle extract is made by washing and dehydrating pine needles and calves, and then mix the water and pine needles + calves in about 8: 2 or 9: 1 to put them in a heating pot and heat.

김치원료가 배추일 경우 양념과 솔잎추출액의 배합비율은 아래 표 1에 나타나 있다.When the kimchi raw material is Chinese cabbage, the mixing ratio of the seasoning and pine needle extract is shown in Table 1 below.

(표 1) 양념별 배합비(％)에 따른 솔잎추출물의 비율Table 1 Ratio of pine needle extract according to the mixing ratio (%) for each seasoning

항목Item 배합1Formulation 1 배합2Formulation 2 배합3Formulation 3 배합4Formulation 4 고춧가루chili powder 35％35% 35％35% 40％40% 30％30% 마늘garlic 10％10% 7％7% 5％5% 5％5% 생강ginger 5％5% 5％5% 3％3% 3％3% 대파Green onion 10％10% 10％10% 5％5% 5％5% 부추chives 5％5% 5％5% 2％2% 2％2% 젓갈Salted fish 15％15% 8％8% 5％5% 5％5% 솔잎추출액Pine needle extract 20％20% 30％30% 40％40% 50％50%

한편, 김치원료가 깍두기용 무일 경우, 고춧가루(40％), 마늘(5％), 생강(3％), 대파(3％), 젓갈(5％), 밀가루(2％), 솔잎추출액(42％)을 넣는다. 김치원료가 갓일 경우, 고춧가루(30％), 마늘(5％), 생강(3％), 대파(3％), 부추(5％), 젓갈(10％), 밀가루(4％), 솔잎추출액(40％)을 넣는다.On the other hand, if the kimchi raw materials are radish for radish, the red pepper powder (40%), garlic (5%), ginger (3%), green onion (3%), salted fish (5%), wheat flour (2%), pine needle extract (42) %) Is added. When fresh kimchi is fresh, red pepper powder (30%), garlic (5%), ginger (3%), green onion (3%), leek (5%), salted fish (10%), wheat flour (4%), pine needle extract (40%) is added.

상기 숙성단계에서는 양념혼입단계를 거친 김치원료를 일정한 양으로 저장용기에 넣고 실온 또는 10℃ 이하에서 12시간 이상 숙성시킨다. 이때 김치의 양념과 함께 혼합된 솔잎추출액이 삼투압작용으로 김치원료에 스며들어 맛이 들게 된다.In the aging step, the kimchi raw material that has undergone the seasoning mixing step is put into a storage container in a certain amount and aged at room temperature or 10 ° C. or lower for 12 hours or more. At this time, the pine needle extract mixed with the seasoning of kimchi soaks into the kimchi raw material by osmotic pressure and tastes.

도 2는 본 발명의 제2실시예에 따른 솔잎추출액을 이용한 김치 제조공정도이다.Figure 2 is a kimchi manufacturing process using the pine needle extract according to a second embodiment of the present invention.

김치원료를 소금물과 솔잎추출액의 혼합액에 절이는 절임단계와, 이 절임단계를 거친 후 김치원료 염도를 낮추는 탈염단계, 이 탈염단계를 거친 후 김치원료에 양념과 솔잎추출액을 배합하여 넣는 양념혼입단계, 이 양념혼입단계를 거친 후 저장용기에 넣고 숙성시키는 숙성단계로 이루어져 있다.A pickling step of pickling kimchi raw material into a mixture of brine and pine needle extract, and a desalting step to lower the salinity of kimchi raw material after this pickling step. After the seasoning mixing step, it is composed of a ripening step to put into a storage container and aged.

상기 절임단계에서는 농도가 20∼40％인 소금물과 솔잎추출액을 대략 4 : 6의 비율로 혼한한 혼합액에 일정한 크기로 절단된 김치원료를 절이게 된다. 여기서, 소금물은 혼합액의 30∼50％ 정도 비율로, 솔잎추출액은 혼합액의 70∼50％ 정도 비율로 혼합가능하다. 상기 솔잎추출액은 솔잎 및 송아를 세정하고 탈수한 다음, 물과 솔잎+송아물을 8 : 2 또는 9 : 1정도로 배합하여 이를 가열솥에 넣고 가열하여 만든다. 김치원료를 배추를 사용할 경우, 김치원료가 배추일 경우 비가식 부위를 절단하고 밑둥을 일정중량을 갖도록 1/2∼1/4절로 쪼갠것을 사용하고, 혼합액에 침적시켜 절임한다.In the pickling step, the kimchi raw material cut to a certain size is mixed in a mixed solution of 20 to 40% of the brine and pine needle extract at a ratio of about 4: 6. Here, the brine can be mixed in a proportion of about 30 to 50% of the mixed solution, and the pine needle extract can be mixed in a proportion of about 70 to 50% of the mixed solution. The pine needle extract is washed and dehydrated pine needles and calves, then mixed with water and pine needles + calves in about 8: 2 or 9: 1 is made by heating them in a heating pot. When using kimchi raw cabbage, if the kimchi raw material is Chinese cabbage, cut the non-edible part and use the 1/2 to 1/4 cut to have a certain weight of the base, and then immerse it in a mixed solution.

상기 탈염단계에서는 절여진 김치원료를 정수에 담그거나 씻어 염분을 제거한다. 이 때, 탈염된 김치원료의 염농도를 대략 1∼5％ 로 되게 한다. 그리고, 상기 솔잎추출액의 향미 성분이 감소되지 않도록 빠른 시간에 탈염작업을 하는 것이 바람직하다.In the desalting step, salted kimchi is soaked or washed to remove salt. At this time, the salt concentration of the desalted kimchi raw material is made to be approximately 1 to 5%. In addition, it is preferable to perform desalting in a short time so that the flavor component of the pine needle extract is not reduced.

상기 양념혼입단계에서는 상기 탈염단계를 거친 김치원료에 고춧가루, 마늘, 생강, 대파, 부추, 젓갈 등의 혼합한 양념을 넣는다.In the seasoning step of mixing, put the mixed seasoning, such as red pepper powder, garlic, ginger, leek, leek, salted fish in the kimchi raw material after the desalting step.

상기 숙성단계에서는 양념혼입단계를 거친 김치원료를 일정한 양으로 저장용기에 넣고 실온 또는 10℃ 이하에서 12시간 이상 숙성시킨다. 이때 김치의 양념과 함께 혼합된 솔잎추출액이 삼투압작용으로 김치원료에 스며들어 맛이 들게 된다.In the aging step, the kimchi raw material that has undergone the seasoning mixing step is put into a storage container in a certain amount and aged at room temperature or 10 ° C. or lower for 12 hours or more. At this time, the pine needle extract mixed with the seasoning of kimchi soaks into the kimchi raw material by osmotic pressure and tastes.

한편, 제1실시예에 따른 배추김치와 일반 배추김치를 표 2와 표 3을 참조하여 설명한다.On the other hand, the cabbage kimchi and general cabbage kimchi according to the first embodiment will be described with reference to Tables 2 and 3.

(표 2) 솔잎추출액을 가미한 배추김치(Table 2) Chinese cabbage kimchi with pine needle extract

일자Date 1일1 day 2일2 days 3일3 days 4일4 days 5일5 days 6일6 days 7일7 days 8일8th PHPH 6.86.8 6.56.5 6.26.2 5.75.7 5.55.5 5.35.3 5.05.0 4.34.3 일반세균General bacteria 1.5×103 1.5 × 10 3 8.8×103 8.8 × 10 3 4.3×105 4.3 × 10 5 6.3×106 6.3 × 10 6 5.2×107 5.2 × 10 7 1.6×108 1.6 × 10 8 8.5×109 8.5 × 10 9 TNNCTNNC 관능Sensuality 양호Good 양호Good 양호Good 다소신맛Somewhat sour 다소신맛Somewhat sour 다소신맛Somewhat sour 신맛Sour taste 강한신맛Strong sour taste

※ 보존조건 : 25℃, 솔잎추출액(20％), 양념(80％)※ Storage condition: 25 ℃, Pine needle extract (20%), Seasoning (80%)

시료 : 절임배추에 솔잎추출액과 양념을 1 : 4의 비율로 혼합함.Sample: Pine needle extract and seasoning mixed with pickled cabbage at a ratio of 1: 4.

(표 3) 일반 배추김치(Table 3) Korean Cabbage Kimchi

일자Date 1일1 day 2일2 days 3일3 days 4일4 days 5일5 days 6일6 days 7일7 days 8일8th PHPH 6.86.8 6.16.1 5.65.6 5.35.3 5.05.0 4.24.2 4.04.0 3.73.7 일반세균General bacteria 1.5×103 1.5 × 10 3 4.7×104 4.7 × 10 4 1.3×106 1.3 × 10 6 8.8×108 8.8 × 10 8 TNTCTNTC TNTCTNTC TNTCTNTC TNTCTNTC 관능Sensuality 양호Good 양호Good 다소신맛Somewhat sour 신맛Sour taste 신맛Sour taste 강한신맛Strong sour taste 강한신맛Strong sour taste 취식불가Can not eat

※ 보존조건 : 25℃※ Storage condition: 25 ℃

시료 : 절임배추에 양념을 혼합하고, 살균된 정수를 사용함.Sample: Mix seasoning with pickled cabbage and use sterilized purified water.

표 2와 표 3에서, 솔잎추출액을 첨가한 배추김치는 일반 배추김치에 비해 저장기간이 연장되는 것을 알 수 있다.In Table 2 and Table 3, cabbage kimchi added with pine needle extract can be seen that the storage period is extended compared to the general cabbage kimchi.

이상에서 설명한 바와 같은 본 발명에 따른 솔잎을 이용한 김치 제조방법에 의하면, 솔잎추출액이 각종 김치재료에 첨가하여 새로운 유형의 김치를 만들 수 있는 동시에 특이한 김치의 제조기술으로 발전시킬 수 있게 된다. 그리고, 본 발명의솔잎을 이용하여 제조된 김치는 솔의 독특한 맛과 향이 가미되어 김치의 상품성을 향상시킬 수 있는 한편, 기존의 김치에서 나오는 이취를 제거함으로써 외국으로의 수출상품으로 각광받을 수 있을 것이다.According to the kimchi manufacturing method using the pine needles according to the present invention as described above, the pine needle extract can be added to various kimchi materials to make a new type of kimchi and at the same time can be developed into a unique kimchi manufacturing technology. And, the kimchi produced using the pine needles of the present invention can add to the unique taste and aroma of the brush to improve the commerciality of kimchi, while removing the off-flavor from the existing kimchi can be spotlighted as an export product to foreign countries will be.

Claims (2)

일정한 크기로 절단된 김치원료를 농도가 5∼15％ 인 소금물에 넣고 절이는 절임단계;Pickling the kimchi raw material cut to a constant size in salt water of 5 to 15% concentration; 상기 절임단계를 거친 김치원료를 염농도를 1∼5％ 로 낮추는 탈염단계;Desalting step of reducing the salt concentration of the kimchi raw material after the pickling step to 1 to 5%; 상기 탈염단계를 거친 김치원료에 90∼50％의 양념과 10∼50％의 솔잎추출액을 배합하여 넣는 양념혼입단계; 및Seasoning mixing step of mixing the 90 ~ 50% seasoning and 10-50% pine needle extract in the kimchi raw material after the desalting step; And 상기 양념혼입단계를 거친 김치원료를 일정한 양으로 저장용기에 넣고 실온 또는 10℃ 이하에서 12시간 이상 숙성시키는 숙성단계; 를 포함한 솔잎을 이용한 김치 제조방법.A maturation step of putting the kimchi raw material passed through the seasoning step into a storage container in a predetermined amount and aging at room temperature or 10 ° C. or lower for 12 hours or more; Kimchi production method using pine needles including. 농도가 20∼40％인 소금물과 솔잎추출액을 대략 4 : 6의 비율로 혼한한 혼합액에 일정한 크기로 절단된 김치원료를 절이는 절임단계;Pickling step of pickling kimchi raw material cut to a certain size in a mixed solution of 20 to 40% concentration of salt and pine needle extract in a ratio of about 4: 6; 상기 절임단계를 거친 김치원료를 염농도를 1∼5％ 로 낮추는 탈염단계;Desalting step of reducing the salt concentration of the kimchi raw material after the pickling step to 1 to 5%; 상기 탈염단계를 거친 김치원료에 양념을 넣는 양념혼입단계;Seasoning mixing step of putting the seasoning in the kimchi raw material after the desalting step; 상기 양념혼입단계를 거친 김치원료를 일정한 양으로 저장용기에 넣고 실온 또는 10℃ 이하에서 12시간 이상 숙성시키는 숙성단계; 를 포함한 솔잎을 이용한 김치 제조방법.A maturation step of putting the kimchi raw material passed through the seasoning step into a storage container in a predetermined amount and aging at room temperature or 10 ° C. or lower for 12 hours or more; Kimchi production method using pine needles including.
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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100403479B1 (en) * 2001-07-10 2003-10-30 최대규 Method For Producing a Savored Laver Using an Extracted oil of Pine Needle and the Product made therethrough
KR100848180B1 (en) * 2007-04-07 2008-07-23 성영기 Manufacturing method of kimchi spicery which control a sour taste
KR101047835B1 (en) * 2009-03-20 2011-07-11 박용운 Songsun Kimchi and its manufacturing method
KR101118012B1 (en) * 2011-07-22 2012-02-24 이정은 Method for producing kimchi adding pine needle powder and kimchi produced by the same method

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100403479B1 (en) * 2001-07-10 2003-10-30 최대규 Method For Producing a Savored Laver Using an Extracted oil of Pine Needle and the Product made therethrough
KR100848180B1 (en) * 2007-04-07 2008-07-23 성영기 Manufacturing method of kimchi spicery which control a sour taste
KR101047835B1 (en) * 2009-03-20 2011-07-11 박용운 Songsun Kimchi and its manufacturing method
KR101118012B1 (en) * 2011-07-22 2012-02-24 이정은 Method for producing kimchi adding pine needle powder and kimchi produced by the same method

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