KR20050067707A - The fermented soybeans kimchi manufactur - Google Patents

Abstract

The present invention relates to a production method of Chunggukjang kimchi, and more particularly, soaked washed soybeans in water and then put in a cauldron with water and boiled Cheonggukjang, dried well-dried Cheonggukjang in a cool place and then powder dried Cheonggukjang And it is related to the kimchi seasoning and mixed with Chinese cabbage kimchi and the production method of Cheonggukjang kimchi.

 An object of the present invention is to produce a kimchi using the cheongukjang powder beneficial to human health as a kimchi inner material, which is beneficial to human health when ingested and can be easily prevented deterioration of kimchi and can help the digestion absorption of kimchi production method of the cheongukjang kimchi To provide.

In order to achieve the above object, the present invention is soaked in soybeans for several hours, then put in a cauldron with water and boiled to spread dry straw on the floor and spread the mat evenly spread the boiled beans on the mat, the temperature of about 40 degrees Float for a few days, then dries the well-dried Cheonggukjang in a cool place for several days, and then powders the dried Cheonggukjang using a grinder, mixes it with kimchi sauce, and mixes it with pickled cabbage kimchi.

Description

Cheonggukjang Kimchi manufacturing method {The fermented soybeans Kimchi manufactur}

The present invention relates to a production method of Chunggukjang kimchi, and more particularly, soaked washed soybeans in water and then put in a cauldron with water and boiled Cheonggukjang, dried well-dried Cheonggukjang in a cool place and then powder dried Cheonggukjang And it is related to the kimchi seasoning and mixed with Chinese cabbage kimchi and the production method of Cheonggukjang kimchi.

Kimchi is one of the representative fermented foods in Korea.It is made from Chinese cabbage or radish as main ingredients and mixed with other ingredients such as leek, garlic, onion, sugar, salt, salted soup, garlic, and red pepper powder. Indispensable in your diet is an essential food. In recent years, the nutritional evaluation of kimchi has been reconsidered, and some scientific approaches to excellence as fermented foods and methods of making them have been made.

However, conventional kimchi has been pointed out that the material is mainly salted or red pepper powder to stimulate the stomach to be somewhat harmful to human health.

Therefore, the present invention was devised to solve the above problems, and an object of the present invention is to produce kimchi using the cheongukjang powder beneficial to human health as the kimchi ingredients to prevent the kimchi is easily deteriorated when ingested. It is possible to provide the production method of Cheonggukjang kimchi that can help digestion of kimchi.

In order to achieve the above object, the present invention is soaked in soybeans for several hours, then put in a cauldron with water and boiled to spread dry straw on the floor and spread the mat evenly spread the boiled beans on the mat, the temperature of about 40 degrees Float for a few days, then dries the well-dried Cheonggukjang in a cool place for several days, and then powders the dried Cheonggukjang using a grinder, mixes it with kimchi sauce, and mixes it with pickled cabbage kimchi.

Hereinafter, the manufacturing method of the cheongukjang kimchi of the present invention will be described.

First, soak the washed beans in water for about 10 hours, put them in a cauldron with water, boil and dry them, spread the dry straw on the floor, spread the mat and spread the boiled beans on the mat, and then go for about 3 days at a temperature of about 40 degrees. Float until it comes out.

Cheonggukjang kimchi is made by drying the well-dried Cheonggukjang and then drying the dried Cheonggukjang and mixing it with Kimchi seasoning.

(Example)

1st process (bean soaking process)

Wash the beans in clear water and soak in water for about 10 hours.

2nd process (called boiled bean process)

Soak soybeans for about 10 hours in a 50:50 ratio of water to the cauldron and make a fire to cook for about an hour.

3rd Process (Boiled Soy Floating Process)

 Take the boiled beans out of the cauldron, spread the dry straw on the floor, spread the mat and spread the boiled beans on the mat, and then float the Cheonggukjang until the liquid goes out for about 3 days at a temperature of about 40 degrees.

4th process (Chunggukjang drying process)

Cheonggukjang is made to dry in a cool shade for about 7 days.

5th Process (Chunggukjang Crushing Process)

Grind well-dried Cheonggukjang in a cool place using a grinder.

6th process (chinese cabbage pickling process)

The Chinese cabbage is washed several times in clear water and marinated for about 4 hours in Korean sun salt.

7th Process (Cabbage Washing Process)

Wash the pickled cabbage several times in clean water, drain the salt, and drain it to the basket.

8th Process (Chunggukjang Kimchi Seasoning Process)

Prepare the Kimchi seasoning by mixing the prepared Cheonggukjang powder with carrots, onions, radishes, chives, garlic, ginger, hearing, red pepper powder, and glutinous rice paste in the ratio shown in Table 1 below.

           (Figure 1)

Material list Cheonggukjang Powder Red pepper powder Glutinous rice paste carrot onion radish Sect garlic ginger ear Sesame Rate (100%) 27% 23% 12% 5% 5% 5% 5% 5% 5% 5% 3%

9th Process (Cooking Soybean Paste Kimchi)

Mix the genus material prepared in the above ratio with the washed pickled cabbage.

The 10th Process (Chunggukjang Kimchi Ripening Process)

Cheonggukjang kimchi, which is well tossed, is put in an Onggi jar and put in a low-temperature ripening oven.

When the above process is completed, the production of Cheonggukjang Kimchi is completed, and it is beneficial to human health when ingested by using Cheonggukjang powder which is beneficial to human health as the ingredient of Kimchi, and it is mixed with Cheonggukjang powder to prevent kimchi from being deteriorated easily. When you eat Kimchi, you can help digestion by fermentation of Cheonggukjang.

The present invention is not limited to the above matters, and of course, the other radish kimchi or radish kimchi, clogs kimchi, fresh kimchi and the like.

As mentioned above, according to the present invention, by producing kimchi using the cheongukjang powder that is beneficial to human health as the kimchi ingredients, it is beneficial to human health when ingested and prevents kimchi from being easily deteriorated. Has the effect of helping digestion.

Claims (1)

Soak the washed beans in water for several hours, put them in a cauldron with water, and boil them. , Cheonggukjang kimchi is made by drying the well-dried Cheonggukjang in a cool place for several days and then pulverizing the dried Cheonggukjang with a grinder and mixing it with kimchi seasoning and mixing it with pickled cabbage kimchi.