KR20040065058A - Production of mustard leaf kimchi using material having anticancer effect - Google Patents

Production of mustard leaf kimchi using material having anticancer effect Download PDF

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Publication number
KR20040065058A
KR20040065058A KR1020030002543A KR20030002543A KR20040065058A KR 20040065058 A KR20040065058 A KR 20040065058A KR 1020030002543 A KR1020030002543 A KR 1020030002543A KR 20030002543 A KR20030002543 A KR 20030002543A KR 20040065058 A KR20040065058 A KR 20040065058A
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South Korea
Prior art keywords
weight
kimchi
salt
mustard leaf
anticancer effect
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KR1020030002543A
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Korean (ko)
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손남율
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손남율
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Priority to KR1020030002543A priority Critical patent/KR20040065058A/en
Publication of KR20040065058A publication Critical patent/KR20040065058A/en

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    • E—FIXED CONSTRUCTIONS
    • E05—LOCKS; KEYS; WINDOW OR DOOR FITTINGS; SAFES
    • E05D—HINGES OR SUSPENSION DEVICES FOR DOORS, WINDOWS OR WINGS
    • E05D15/00—Suspension arrangements for wings
    • E05D15/06—Suspension arrangements for wings for wings sliding horizontally more or less in their own plane
    • E05D15/0621—Details, e.g. suspension or supporting guides
    • E05D15/0626—Details, e.g. suspension or supporting guides for wings suspended at the top
    • E05D15/063—Details, e.g. suspension or supporting guides for wings suspended at the top on wheels with fixed axis
    • E05D15/0634—Details, e.g. suspension or supporting guides for wings suspended at the top on wheels with fixed axis with height adjustment
    • E—FIXED CONSTRUCTIONS
    • E05—LOCKS; KEYS; WINDOW OR DOOR FITTINGS; SAFES
    • E05D—HINGES OR SUSPENSION DEVICES FOR DOORS, WINDOWS OR WINGS
    • E05D15/00—Suspension arrangements for wings
    • E05D15/06—Suspension arrangements for wings for wings sliding horizontally more or less in their own plane
    • E05D15/0621—Details, e.g. suspension or supporting guides
    • E05D15/0626—Details, e.g. suspension or supporting guides for wings suspended at the top
    • E05D15/0652—Tracks
    • E—FIXED CONSTRUCTIONS
    • E05—LOCKS; KEYS; WINDOW OR DOOR FITTINGS; SAFES
    • E05D—HINGES OR SUSPENSION DEVICES FOR DOORS, WINDOWS OR WINGS
    • E05D15/00—Suspension arrangements for wings
    • E05D15/26—Suspension arrangements for wings for folding wings
    • E05D15/264—Suspension arrangements for wings for folding wings for bi-fold wings

Abstract

PURPOSE: A method of making mustard leaf kimchi(gakkimchi) using sesame, potato, unpolished rice and Coix seeds having anticancer effect is provided. The kimchi has an effect of preventing various diseases and characteristic taste and flavor of kimchi. CONSTITUTION: In the process for making mustard leaf kimchi, kimch sauce(yangnyom) is mixed with a salted cabbage. The kimchi sauce comprises 25 to 30% by weight of sesame, 2 to 3% by weight of a potato, 1 to 2% by weight of unpolished rice, 1 to 2% by weight of Coix seeds, 40 to 50% by weight of liquid type salt-fermented anchovy(myolchi aekchot), 20 to 26% by weight of liquid type salt-fermented shrimp(saewoo aekchot), 3 to 4% by weight of garlic, 1 to 2% by weight of ginger powder, 2 to 3% by weight of sugar and 20 to 50% by weight of salt.

Description

천연항암제 갓김치의 제조방법{omitted}Manufacturing method of natural anticancer drug gad kimchi {omitted}

본 발명은 천연항암제 갓김치양념의 조성물과 그 제조방법 및 그를 이용하여 갓김치를 제조하는 방법에 관한 것으로 더욱 상세하게는 갓에 넣어 버무려 간단하게 갓김치를 만드는 참깨, 현미쌀, 감자, 율무, 액젓, 마늘, 생강, 설탕, 식염으로 혼합하여 조성된 갓김치양념의 조성물과 그 제조방법 및 그를 이용하여 갓김치를 제조하는 방법에 관한 것이다. 갓김치는 한국의 전통식품으로 그 우수성이 국내외에서 인정되고 있으며 최근 생활양식의 변화에 따라 공장에서 담근 갓김치의 내수 및 수출량이 매년 증가하는 실정에 있으니 갓김치가 적당히 숙성된 이후에 유해 미생물의 증식으로 산패 및 조직연화등의 변질이 발생되어 장기 저장이 어려우며 숙성된 갓김치를 상품화할 경우 비교적 짧은 기간 내에 갓김치가 산패되어 품질의 저하를 가져와 쉽게 폐기되어야 하는 문제점이 있었다. 또한 최근 생활 패턴의 변화에 따라 맞벌이 부부들이 대부분이거나 현대의 젊은 여성들의 여가선용으로 인한 여러 가지 이유로 갓김치 담그는 시간이 없거나 맛있는 갓김치를 담그지 못하여 갓김치를 직접 담그지 못하고 공장에서 생산된 갓김치를 선호하는 경향이 있으나 공장에서 생산된 갓김치를 장기간 시식할 경우 이또한 식상하여 또 따른 갓김치를 찾는 등의 다양한 선호도가 나타나고 있어 이에 따라 다양한 방법으로 인트턴트 갓김치 제조방법이 개발되고 최근에는 캐비넷식 열풍건조기에 의한 건조공법을 사용하므로 복원시 김치입자의 형태나 부피의 변화가 크게 없어 시각적인 효과가 약하고 건조시 트레이 충전두께에 따라 건조부위가 달라져서 풍미가 떨어지는 단점이 있었으며 최근에는 일정크기의 용기에 갓김치를 장입 성형하여 -40℃에서 급속 동결건조시키는 방법등을 이용해 왔었다.The present invention relates to a composition of the natural anti-cancer agent gimchi kimchi seasoning, and a method for producing the gimchi kimchi using the same, more specifically, sesame, brown rice, potatoes, yulmu, garlic, garlic to make fresh kimchi simply put in the fresh , Ginger, sugar, salt and salt composition of the composition of the fresh kimchi seasoning and its preparation method and a method of producing the fresh kimchi using the same. Gat kimchi is a Korean traditional food and its excellence is recognized both at home and abroad. Recently, the domestic and export volume of gat kimchi dipped in factories is increasing every year due to changes in lifestyle. When the deterioration such as tissue softening occurs, and long-term storage is difficult, and commercialized aging kimchi commercialized freshly kimchi within a relatively short period of time, there was a problem that the deterioration of the quality of the fresh kimchi, which should be easily discarded. In addition, due to the recent changes in living patterns, most couples are working together, or there is no time to soak freshly made kimchi for various reasons due to leisure use of young women. However, when tasting the freshly produced kimchi produced at the factory for a long time, there are various preferences such as finding freshly picked kimchi, and accordingly various methods have been developed for producing the intact fresh kimchi, and recently, the drying method using a cabinet-type hot air dryer. Since there is no significant change in the shape or volume of Kimchi particles when restoring, the visual effect is weak, and the drying part varies depending on the tray filling thickness during drying. -40 Rapid came with a method of freeze-drying in.

대한민국 특허공보 공고번호 제97-61101호는 김치를 고온에서 발효하여 단시간내에 갓김치를 건조하는 방법이 기재되어 있고 대한민국 특허 공보공고번호 제97-5902호는 배추의 절임공정을 생략하는 대신에 갓김치 양념소에 일정량의 소금을 첨가하고 뒤집기 공정을 추가함으로써 매우 간편하게 갓김치를 제조할 수 있을뿐아니라 갓김치의 숙성을 지연시킬 수 있는 새로운 갓김치 제조방법이 공개되어 있으나, 상기와 같은 종래기술은 갓김치를 간편하게 제조하는 방법들로서 간편하게 요리할 수 있도록 다각적으로 노력해 왔으나 아직 이렇다할 획기적인 방법이 제시되지 못하고 있는 사실이다.Republic of Korea Patent Publication No. 97-61101 describes a method of fermenting kimchi in a high temperature to dry freshly kimchi within a short time, and Republic of Korea Patent Publication No. 97-5902 describes the seasoning of fresh kimchi instead of skipping the pickling process of Chinese cabbage By adding a certain amount of salt to the cow and adding the flipping process, not only can the freshly prepared kimchi be made very easily, but also a new method of preparing freshly prepared kimchi that can delay the ripening of the freshly prepared kimchi is disclosed. As a way of doing so, various efforts have been made to make cooking simple, but no groundbreaking method has been proposed yet.

상기와 같은 문제점을 해결하기 위하여 본 발명은 갓에 간단히 첨가하여 갓김치를 담글 수 있도록 준비된 갓김치양념의 조성물과 그 제조방법 및 그를 이용하여 김치를 제조하는 방법을 제공하고자 하는데 그 목적이 있는 것이다.In order to solve the above problems, the present invention is intended to provide a composition of the freshly prepared kimchi seasoning and ready to be soaked freshly kimchi and a method of producing kimchi using the same.

상기한 바와 같은 목적을 달성하기 위한 본 발명은 천연항암제 참깨 25∼30중량%, 감자 2∼3 중량%, 현미쌀 1∼2 중량%, 율무 1∼2 중량%, 멸치액젓 40∼50중량%, 새우액젓 20∼26중량%, 마늘 3∼4중량%, 생강분말 1∼2중량%, 설탕 2∼3중량%, 식염20∼50중량%, 기타 구성된 갓김치양념의 조성물 및 그 제조방법 및 그를 이용하여 갓김치를 제조하는 방법에 관한 것이다. 액젓의 첨가는 갓김치의 영양분 중 단백질을 제공하고 갓김치의 감칠맛을 연출하고, 짠맛을 제공하며 생선을 소금에 발효한 것이므로 갓김치의 발효를 촉진하도록 하는 역할을 하고 있으나 본 발명에서는 액젓을 60중량% 이하로 첨가할 경우 갓김치의 발효를 촉진하도록하는 역할을 하고 있으나 본 발명에서는 멸치액젓 50중량%, 새우액젓 22 중량%으로 생선의 비린내를 최소화 하였다.The present invention for achieving the above object is 25 to 30% by weight of natural anticancer agent sesame, 2 to 3% by weight of potatoes, 1 to 2% by weight of brown rice, 1 to 2% by weight of red radish, 40-50% by weight of anchovy , 20 ~ 26% by weight of shrimp broth, 3 ~ 4% by weight of garlic, 1 ~ 2% by weight of ginger powder, 2 ~ 3% by weight of sugar, 20-50% by weight of salt, other composition of fresh kimchi seasoning, and preparation method thereof It relates to a method of producing fresh kimchi using. Addition of fish sauce provides protein in the nutrients of fresh kimchi, produce the savory taste of fresh kimchi, provide salty taste and ferment the fish to salt, so it serves to promote fermentation of fresh kimchi, but in the present invention, 60% by weight of fish sauce When added as it serves to promote the fermentation of fresh kimchi but in the present invention to minimize the fishy fishy fish salt 50kg anchovy, 22% by weight of shrimp sashimi.

상기와 같은 본 발명은 배추에 천연항암제 참깨, 감자, 현미쌀, 율무각종 질병 예방효과가 있고 현미쌀의 옥사코사놀 물질을 혼합하여 살균효과를 창출하고 참깨의 고소한 맛을 느낄수 있는 탁월한 효과가 있는 것을 발견하여 본 발명을 개발하게 되었다.The present invention as described above has a natural anticancer agent sesame seeds, potatoes, brown rice, yulmu variety of disease prevention effect and mixing the oxacosanol material of brown rice to create a bactericidal effect and have an excellent effect of feeling the taste of sesame seeds It was discovered that the present invention was developed.

Claims (1)

갓김치양념의 조성물에 있어서 참깨 25∼30 중량%, 감자 2∼3 중량%, 현미쌀 1∼2 중량%, 율무 1∼2 중량%, 멸치액젓 40∼50중량%, 새우액젓 20∼26중량%, 마늘 3∼4중량%, 생강분말 1∼2중량%, 설탕 2∼3중량%, 식염20∼50중량%, 기타 항암효과로 조성된 갓김치양념의 제조방법In the composition of fresh kimchi seasoning, 25-30% by weight of sesame seeds, 2-3% by weight of potatoes, 1-2% by weight of brown rice, 1-2% by weight of radish, 40-50% by weight of anchovy fish sauce, 20-26% by weight of shrimp sauce , Garlic 3-4% by weight, ginger powder 1-2%, sugar 2-3%, salt 20-50% by weight, other methods of preparing kimchi seasoning with anticancer effect
KR1020030002543A 2003-01-14 2003-01-14 Production of mustard leaf kimchi using material having anticancer effect KR20040065058A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101432658B1 (en) * 2013-01-29 2014-08-22 서안동농업협동조합 A manufacturing method of seasoning composition for Kimchi containing brown rice and Curcuma longa
KR101445477B1 (en) * 2013-01-08 2014-09-26 배득호 multi using marinade
KR20180095213A (en) 2017-02-17 2018-08-27 전남과학대학교 산학협력단 Mustard leaf watery plain kimchi using Orostachys japonicus and Green tea, and prodicing method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101445477B1 (en) * 2013-01-08 2014-09-26 배득호 multi using marinade
KR101432658B1 (en) * 2013-01-29 2014-08-22 서안동농업협동조합 A manufacturing method of seasoning composition for Kimchi containing brown rice and Curcuma longa
KR20180095213A (en) 2017-02-17 2018-08-27 전남과학대학교 산학협력단 Mustard leaf watery plain kimchi using Orostachys japonicus and Green tea, and prodicing method thereof

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