KR20020046884A - Processed method of kimchi drink using dongchimi extracts - Google Patents

Abstract

PURPOSE: Provided is a process of preparing a Kimchi beverage using an extract of watery radish Kimchi(dongchimi, Korean native name) obtained by mixing salted radish and cabbage with seasoning material and flavoring material and then fermenting. Whereby, the product has a characteristic taste of Kimchi and increased shelf life. CONSTITUTION: A radish is cut to 2.5 to 3mm in thickness, salted in 15% by weight of bay salt at 22±2deg.C for 6 hr, mixed with a Chinese cabbage in a radio of 3:1. The mixture is added with vegetables such as red pepper, garlic, ginger and green onion, fermented in a seasoned solution of 30 to 50% by weight of saline water having a salinity of 8±2%, 0.5 to 1.5% by weight of sugar, 0.5 to 1.5% by weight of powdered glucose and 0.3 to 0.5% by weight of MSG at 22±2deg.C for 48 hr in the first stage and then fermented with a fruit extract at 8±1deg.C for 24 hr.

Description

Processed method of kimchi drink using dongchimi extracts}

The present invention relates to a kimchi beverage manufacturing method using the Dongchimi extract,

In detail, the present invention relates to a method for producing kimchi beverages by fermentation of a material other than fruit in the production of Dongchimi with the property, fermentation ripening by addition of single or plural fruit extracts (fruit juice), and extrusion filtration.

Dongchimi is a kind of kimchi, a traditional Korean food. It has a unique flavor by reducing the irritating seasoning with Kim Jang-cheol as the main ingredient at the time of entering the mouth and fermenting it with broth rather than drying it.

In particular, from the past, the equivalents of radish-rich diastases and fruits are concentrated and fermented by Lactobacillus acid, and sugars and amino acids, etc. are produced, and brain activity, hangover and thirst, and digestion It is known to have an excellent effect on its function.It has been eaten when it is faint or unpleasant, when drinking, when it is eaten like rice cake, etc. It became.

Although Dongchimi should be evaluated as a wise fermented beverage of Korean ancestors with excellent functionality, Kimchi's related technology, which has been the subject of global interest and research, mainly concentrates on taste, nutritional composition and preservation by cabbage kimchi. There was no research to drink them.

Conventionally, due to the characteristics of Dongchimi, when the temperature rises above the optimum level in the process of making a fermentation environment by placing a large quantity of ingredients in winter and embedding it in salt water of more than 10% salinity and buried it in the ground for a long time from 2 to 4 months Rapid rancidity and softening of the material caused decay odor (Gundeok) or excessive production of biofilm of yeast on the surface, causing pathogens to grow, resulting in unsanitary and food poisoning.

As such, Dongchimi takes a long time for fermentation, but it is a shortcoming that should be discarded after rancidity due to short period of eating season in accordance with temperature and fermentation environment. It is not manufactured.

In addition, vegetables and fruits, which are the main ingredients of Dongchimi, have different textures and components, so the conditions of fermentation do not match, and vegetables have a longer fermentation time than fruits, resulting in premature softening in the same fermentation environment. This led to the disadvantages of destroying inherent flavors and nutrients.

It is an object of the present invention to solve the above problems and to produce a drink that is hygienic and easy to drink in accordance with the eating method of the soup rather than the dry nature due to the characteristics of Dongchimi.

In order to achieve the above object, in the present invention, in preparing the Kimchi beverage using the Dongchimi extract, in the preparation of the Dongchimi extract, an acupuncture solution added with seasoning material is added to the brine, and for the purpose of rapid fermentation in the first fermentation process. Fermented by seasoning and seasonings and seasonings, including radish and cabbage, which have been chopped and fermented. You are done.

It is possible to quickly elute the ingredients by fermenting the radish used in Dongchimi main ingredients as a whole, and the fruit is a single fruit of various fruit extracts at the ripening stage in order to preserve the flavor and nutritional properties of the vegetables and other ingredients. Or by adding a plurality, there is a feature that can be produced with kimchi beverages of various tastes of Dongchimi extract.

Hereinafter, an example of a kimchi beverage manufacturing method using the Dongchimi extract according to the present invention will be described in detail by process, but the scope of the present invention is not limited to the examples according to the gist of the present invention.

Example 1.

First step: material preparation and pickling process.

The materials of Dongchimi are combined according to the ratio shown in Table 1 below. At this time, each material shown in Table 1 is selected and processed as follows.

Table 1. Combination ratios of the materials used to make copper chives.

Item Material Name Compound ratio (% by weight) One Dong Chi Mi Mu 35.4 2 Texture cabbage 11.8 3 Salt water 43.3 4 Sugar 0.7 5 Powdered glucose 0.6 6 Synthetic seasonings 0.3 7 Red pepper 0.5 8 garlic 0.3 9 ginger 0.3 10 Side wave 0.5 11 Hearing 0.4 12 Pear Extract 5.9

1. 2. Item: Dongchimi radish, cabbage cabbage.

For the purpose of fermenting dongchimi by nature, the main ingredient of dongchimi radish is 600g ~ 750g in size and cut into 2.5 ~ 3mm in the vertical shape (same as the middle thickness of cabbage leaf). The cabbage is selected as cabbage cabbage. Cut to length equal to the diameter, and cut radish and cabbage in the same vessel to separate the protoplasts, stop cell function, and prevent the oxidation during processing. Pickle about time.

After pickling process, it is washed with water and desalted, and naturally dehydrated on the net. The weight ratio of pickled vegetable radish and Chinese cabbage is about 3: 1 and prepare 12㎏.

3. 4. 5. 6. Item: Brine, Sugar, Powdered Glucose, Synthetic Seasoning.

Salt water with salt concentration of 8% is heated, cooled and precipitated using natural salt in drinking water that meets drinking water standards. After cooling and cooling, 175 g of sugar, 150 g of powdered sugar, 75 g of synthetic seasoning are administered and stirred to obtain 11,000 g of acupuncture solution.

7. 8. 9. Item: red pepper, garlic, ginger.

125g of red pepper is dried red pepper which removes stalks and seeds. Garlic 75g, ginger 75g is sliced to 2.5 ~ 3㎜ thickness, sliced and washed in salt water of 15% salt concentration and prepared by daylight or ultraviolet sterilization after natural dehydration.

10. 11.Items: sects, hearing.

Choppa 125g is selected as a cultivar with a thick head and short leaf (leaves), and cuts only the tip of the leaves. Prepare.

Second process: primary rapid fermentation process.

The seasoning and flavoring materials infused with the acupuncture solution in the container containing the pickled vegetables are put in a mesh netting and then covered with an implanted hemp cloth or mesh for the purpose of removing the acid yeasts generated in the upper layer of the acupuncture solution. Fermentation is carried out for 48 hours at 2 ℃.

Third process: secondary fermentation and ripening process.

Remove the burlap vesicles conceived by the screening yeast, add 1,500 g of pear extract made according to the general fruit extract extraction method, and ferment and mature at 8 ℃ ± 1 ℃ for 24 hours.

4th process: extrusion and filtration process.

Extract only the Dongchimi broth with a pressure of 3㎏-5㎏ / ㎠ extruder, dilute to 2.5% ~ 3% salt concentration, and extract the solution extracted by precision filtration method using membrane filter of about 10㎛ by normal filtration method. It is sterilized for 15 seconds to 18 seconds (normal high temperature sterilization method) to obtain a drinkable extract of Dongchimi.

In the second step of the above embodiment, red pepper may be removed to emphasize a particular taste, and spicy taste may be removed, and red pepper may be added to add red pepper to the spicy taste by adding red pepper powder. Pears, apples, pomegranates, oranges, kiwis, pieapples and the like can be added in single or plural to fermentation.

As described above, the present invention is established as a functional fruit-vegetable mixed fermented beverage which preserves the excellence of Dongchimi, a traditional Korean fermented food, and can be eaten hygienically and easily by making kimchi drink fermented Dongchimi extract as an attribute. This is possible to have the effect of achieving popularization and commercialization.

Claims (4)

In the fermentation of radish, cabbage and fruit extracts differentially, a salt solution containing 8% ± 2% salt in brine and sugar, powdered glucose, and synthetic seasoning was prepared. Red pepper, garlic, ginger, chives, and hearing were embedded, fermented at 22 ° C ± 2 ° C for 48 hours, and the fruit fermentation extract was added during the second fermentation fermentation process, followed by fermentation at 8 ° C ± 1 ° C for 24 hours. Kimchi beverage manufacturing method using the filtered Dongchimi extract. The acupuncture solution according to claim 1, wherein 0.5% to 1.5% by weight of sugar, 0.5% to 1.5% by weight of powdered grape sugar, and 0.3% to 0.5% by weight of synthetic seasonings are added to 30% to 50% by weight of salt water having a salt concentration of 8% ± 2%. Fermented by adding 2.5% to 10% by weight of the fruit extract extract. The method for producing a copper chinchilla extract according to claim 1 or 2, wherein the fruit extract is added singly or in plurality, such as pears, apples, pomegranates, plums, oranges, kiwis, pieapples, and the like. The method of claim 1, characterized in that the film is installed in the acupuncture solution for laying yeast fungus or mesh netting.