KR20040095025A - Preparation method for Korean medicinal Kimchi using Korean ginseng - Google Patents

Abstract

PURPOSE: A preparation method of Korean medicinal kimchi using Korean ginseng is provided. The Korean medicinal kimchi has improved and distinctive taste, high nutritive value, and healthful efficacy of Korean ginseng. CONSTITUTION: The preparation method of Korean medicinal kimchi using Korean ginseng comprises the steps of: preparing Chinese cabbages, drying them with sun light for 3 hours, dipping the Chinese cabbages in 10% salt water, preserving them in salt water for 20 to 24 hours in winter and 6 to 10 hours in summer, and removing water from the salted Chinese cabbages; mixing cordyceps, Acanthopanacis Cortex, red ginseng, Glycyrrizae Radix, jujube, Saururas chinensis Baill, cortex of Ulmus davidiana var. japonica(Japanese Elm), ginger, dried hemp and carrot to prepare herbal medicine solution; mixing radish, potato, red pepper seed, Welsh onion, onion, pear, dried anchovy and sea tangle to prepare vegetable solution; mixing the herbal medicine solution and vegetable solution; inserting red pepper powder, Canna generalis Baily, garlic, salt, starch syrup, salted shrimp, fresh shrimp, pine-nuts, black sesame, leek and sea tangle salad into the mixed solution and mixing them to prepare kimchi spices; seasoning the salted Chinese cabbages with the prepared kimchi spices; and maturing the seasoned kimchi at room temperature for 15 hours and storing it at 0 to 8 deg. C.

Description

Preparation method for Korean medicinal Kimchi using Korean ginseng}

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 properly adjusted. 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, however, it is important to consider that salt is a different environment from the 18th century, when it was absolutely deemed vulgar-food, and now it is time to switch to reducing salt intake.

In particular, the use of anchovy salted fish was able to collect expensive salts, and it was widely popular as a protein source for people in the past, and glutinous rice paste (carbohydrate) is a point where rice is not recommended for Koreans.

In addition, modern people are demanding foods that are low in calories to help diet and increase immunity.

Kimchi, which is traditional kimchi so far, uses chemical seasonings and salted fish, and if it is called coastal kimchi, the kimchi developed by the present inventor is named inland kimchi using herbal medicine.

From now on, Kimchi, which can represent Korea in terms of social phenomena (pollution stress, various adult diseases), will be developed with functional kimchi that considers the health of the people, and the tradition should be well preserved in it.

For modern people, it is important to lower calories to help diet, and to reinforce Gi and blood to increase immunity.

Kimchi, which has been called traditional kimchi, is called coastal kimchi and the kimchi developed by the present inventor is called inland kimchi using herbs.

In the future, it should be changed from Kimchi, which can represent Korea as a social phenomenon (pollution stress, various adult diseases), to functional Kimchi, which considers the health of the people, to preserve the tradition and become a changing diet that the times demand.

The kimchi developed by the inventors succeeded in increasing the efficacy and shelf life of ginseng kimchi by combining ginseng, ogapi, three hundred vines, cordyceps, licorice, and astragalus. By lowering calories, diet kimchi is also produced, creating a sweet and deep protein.

Looking at the specific features and configurations of the present invention as follows.

1) The process of preparing pickled cabbage 2) The process of making seasoning sauce for herbal kimchi 3) It can be divided into the process of making kimchi by mixing the above factors in an appropriate ratio.

Looking at the manufacturing process of the present invention

Step 1.How to prepare pickled cabbage

1) Trim the cabbage cleanly, put a knife from the root side, cut it in half, and then dry the moisture for 3 hours in the sun. The sweetness of the cabbage increases by 7%.

2) Put the cabbage of 1) in 10% salt of salt water in a jar or a large container and sprinkle a little more salt on top.

In winter (0-15), pickle cabbage for 20-24 hours, and in summer (15-30), pickle cabbage for 6-10 hours.

3) Take a cabbage with a short breath and take care not to damage the tissues. After marching two or three times in cold water, drain the colander.

Step 2. Preparation of Sauce for Herbal Kimchi

1) Oriental Stock

Cordyceps sinensis, Ogapi / Hex tree, Dried ginseng / Red ginseng, Licorice, Jujube, Three hundred sec, Yugeunpi, Ginger, Dry horse, Carrot 0.7: 2.8: 10.3: 3.4: 6.9: 6.9: 13.8: 6.9: 13.8: 34.5 After making, add 8-12L of water and run until cut in half.

In this case, ginseng is used by washing and trimming fresh ginseng 3-4 years old and drying it with 50% moisture.

When ginseng is dried 100%, the saponin ingredient in the drying process activates the bitter taste as food, and if 100% ginseng is used, the saponin ingredient is not activated during the drying process. Pharmacological ingredients are suitable for kimchi blending.

2) Vegetable Stock

Radish, potato, red pepper seed, green onion, onion, pear, dried anchovy, katsuobushi, kelp are mixed in the ratio of 30.8: 15.4: 6.2: 4.6: 15.4: 7.7: 15.4: 1.5: 1. Add water to boil over medium heat until the water is 1/3 of the amount, then mix the herbal and vegetable broth 1: 1.

3) Chinese cabbage seasoning

When cabbage 40kg, red pepper powder, soft / red vinegar, garlic, salt, starch syrup, salted shrimp, raw shrimp, pine nuts, black sesame seeds, green onion / chichu, raw sampyeon, kelp vegetable 26.7: 6.7: 5.6: 3.3: 11.1: 11.1: 11.1: Mix in a ratio of 1.1: 1.1: 6.7: 8.9: 6.7 to make a total weight of 9000 g, and then mix in a wide bowl.

At this time, mix 10L of herbal broth and vegetable broth (1: 1) mixture.

Step 3. Method of Making Kimchi by Mixing the Elements of Steps 1 and 2 in Proper Ratio

1) Mix the pickled cabbage with the seasoning sauce from step 2.

2) Leave at room temperature for 15 hours and refrigerated at 0-8.

As described above, when using various kinds of herbal medicines such as ginseng and ogapi as the seasoning of kimchi, it has a unique taste and much higher nutritional value than conventional kimchi. In addition, you can feel the natural taste of ginseng with ginseng and various herbal medicines in your daily life while clearly seeing the unique taste of ginseng. As a result, you can feel the unique taste of kimchi and the taste of ginseng is newly added to the taste of kimchi. Not only can you feel the unique taste, but the effect of ginseng is directly ingested in the human body to maximize the efficacy of its pharmacological effects. It is shiny and can be used as a preventive measure against obesity caused by rice flour (carbohydrate).

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 eat as usual Kimchi without rejection. It is thought that these herbal broths will be of value as a combination of tastes and possible foods by adding herbal medicines that coexist with ginseng.

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

Claims (3)

Trim the cabbage, cut a knife from the root side, cut it in half, dry it for about 3 hours in the sun, put it in a 10% concentration of brine in a jar or a large container, and then sprinkle a little more salt in the winter (0 ~ 15). Pickling cabbage for 24 hours and picking cabbage for 6 to 10 hours in summer (15-30), the cabbages that die short of breath are carefully rinsed in cold water two or three times, and then drained from the colander and cordyceps. Herbal broth using hawthorn tree, dried ginseng / red ginseng, licorice, jujube, three hundred vine, yugeunpi, ginger, dried horse, carrot (mixing ratio 0.7: 2.8: 10.3: 3.4: 6.9: 6.9: 13.8: 6.9: 13.8: 34.5) Making step, radish, potatoes, red pepper seeds, green onions, onions, pears, dried anchovies, katsuobushi, kelp (mixing ratio is 30.8: 15.4: 6.2: 4.6: 15.4: 7.7: 15.4: 1.5: 3.1) Step 1: make two mixed broths with cabbage or radish When weighing 40kg, red pepper powder, soft / red vinegar, garlic, salt, starch syrup, salted shrimp, raw shrimp, pine nuts, black sesame seeds, green onion / chichu, raw sampyeon, kelp (mixed ratio is 26.7: 6.7: 5.6: 3.3: 11.1: 11.1: 11.1: 1.1: 1.1: 6.7: 8.9: 6.7) mixed with a ratio of making 8000-10000g of marinade and the step of processing kimchi containing kimchi in seasoning to produce a herbal kimchi prepared at room temperature The method is characterized in that it is left for about one hour and then refrigerated at 0 to 8. Section 1 Cordyceps Sinensis, Ogapi / Luds, Dried Ginseng / Red Ginseng, Licorice, Jujube, Three Hundreds, Yugeunpi, Ginger, Dried Horse, Carrot (0.7: 2.8: 10.3: 3.4: 6.9: 6.9: 13.8: 6.9: 13.8: 34.5) 1450g 8-12L of water until 40-60% of the month to make a herbal broth (at this time ginseng 3-4 years old raw ginseng to clean and dry 40% moisture), radishes, potatoes, pepper seeds, leeks, Onion, pear, dried anchovy, katsuobushi, kelp, 30.8: 15.4: 6.2: 4.6: 15.4: 7.7: 15.4: 1.5: 3.1 When making broth and cabbage 40kg, add red pepper powder, soft / red vinegar, garlic, salt, starch syrup, shrimp chop, fresh shrimp, pine nut, black sesame seed, green onion / nachu, raw sampyeon, kelp 26.7: 6.7: 5.6: 3.3: 11.1 : 11.1: 11.1: 1.1: 1.1: 6.7: 8.9: 6.7 The total amount of 9000g is made, mixed in a wide bowl, and then mixed with 1: 1 herbal broth and vegetable broth Herbal kimchi manufacturing method characterized in that the mixing step. Mixing cabbage, pickled and drained in paragraphs 1 and 2, into herbal broth, vegetable broth, and seasoning, soaking cabbage and radish, and leaving kimchi at room temperature for 15 hours and refrigerated at 0-8. Herbal kimchi manufacturing method characterized in that