KR20050117619A - Method of manufacturing bamboo leaves powder and kim-chi added bamboo leaves powder and method of manufacturing thereof - Google Patents

Method of manufacturing bamboo leaves powder and kim-chi added bamboo leaves powder and method of manufacturing thereof Download PDF

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KR20050117619A
KR20050117619A KR1020030078443A KR20030078443A KR20050117619A KR 20050117619 A KR20050117619 A KR 20050117619A KR 1020030078443 A KR1020030078443 A KR 1020030078443A KR 20030078443 A KR20030078443 A KR 20030078443A KR 20050117619 A KR20050117619 A KR 20050117619A
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bamboo
kimchi
bamboo leaf
leaf powder
manufacturing
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KR1020030078443A
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Korean (ko)
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정희종
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담양군
정희종
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Priority to KR1020040017931A priority patent/KR100554299B1/en
Publication of KR20050117619A publication Critical patent/KR20050117619A/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

본 발명은 댓잎분말 제조방법 및 그 댓잎분말을 첨가한 김치와 그 제조방법에 관한 것으로, 영양학적 및 약리학적 측면에서 다양한 건강효능성분이 함유된 것으로 알려진 댓잎을 분말형태로 김치에 첨가함으로써 김치의 기능성과 보존성 및 다양성을 향상시키고, 더 나아가 죽세공예원료로 한정된 대나무자원의 활용방안을 다양화하여 지역상품의 활성화 및 고부가가치를 창출할 수 있도록 하는 댓잎분말 제조방법 및 그 댓잎분말을 첨가한 댓잎김치와 그 제조방법을 제공한다.The present invention relates to a method for preparing a bamboo leaf powder, and a kimchi containing the bamboo leaf powder, and a method for producing the same, which are known in the nutritional and pharmacological aspects of kimchi by adding a bamboo leaf powder known to contain various health-effective ingredients to the kimchi. Bamboo leaf powder manufacturing method and bamboo leaf powder added to improve the functionality, preservation and diversity, and furthermore, to diversify the use of bamboo resources limited to bamboo artisan raw materials and to activate local products and create high value-added bamboo leaf powder Provide kimchi and its manufacturing method.

Description

댓잎분말 제조방법 및 그 댓잎분말을 첨가한 댓잎김치와 그 제조방법{method of manufacturing bamboo leaves powder and kim-chi added bamboo leaves powder and method of manufacturing thereof}Bamboo leaf powder and kim-chi added bamboo leaves powder and method of manufacturing technique

본 발명은 댓잎분말 제조방법 및 그 댓잎분말을 첨가한 김치와 그 제조방법에 관한 것으로, 보다 상세하게는 영양학적 및 약리학적 측면에서 다양한 건강효능성분이 함유된 것으로 알려진 댓잎을 분말형태로 김치에 첨가함으로써 김치의 기능성과 보존성 및 다양성을 향상시키고, 더 나아가 죽세공예원료로 한정된 대나무자원의 활용방안을 다양화하여 지역상품의 활성화 및 고부가가치를 창출할 수 있도록 하는 댓잎분말 제조방법 및 그 댓잎분말을 첨가한 댓잎김치와 그 제조방법에 관한 것이다.The present invention relates to a method for producing bamboo leaf powder and kimchi added with the bamboo leaf powder, and to a method for producing the same. More specifically, in a nutritional and pharmacological aspect, the bamboo leaf powder is known to contain various health-effective ingredients in kimchi. Addition to improve the functionality, preservation, and diversity of kimchi, and furthermore, the method of manufacturing bamboo leaf powder and its bamboo leaf powder to diversify the utilization of bamboo resources limited to bamboo processing materials to enable local products and create high added value. It relates to a bamboo leaf kimchi added with the manufacturing method.

일반적으로, 김치는 한국인의 식생활에 있어서 중요한 전통 발효식품으로 잘익은 김치추출물과 부재료인 고춧가루, 마늘, 생강 등의 항암효과와 김치재료 중 비타민 C, βcarotine, 식이섬유소, 페놀성 화합물, 함황물질의 황산화 효과 및 발효 중 생성되는 각종 천연물질 및 젖산균 등에 의한 암 예방, 항산화, 면역증강, 변비 예방효과 등이 보고되어 훌륭한 기능성 식품으로 대두되고 있다.In general, kimchi is an important traditional fermented food for Koreans' dietary life. Its anti-cancer effects such as well-cooked kimchi extracts and red pepper powder, garlic, and ginger, as well as vitamin C, βcarotine, dietary fiber, phenolic compounds, and sulfur compounds It has been reported to be an excellent functional food since it has been reported to prevent sulfate, antioxidant, immune enhancement, and constipation by various natural substances and lactic acid bacteria produced during fermentation.

또한, 2001년 7월 Codex 규격으로 채택되어 점차 세계적인 식품으로 인식되고 있으며, 특히 2003년 중국 등지에서 발생한 사스(SARS, 중증 급성호흡기증후군) 예방에 효과가 있다하여 김치 수출액은 3033만 달러로 지난해 같은 기간에 비해 38.4% 가 증가되는 등 날로 그 인기가 더해가고 있다.In addition, since it was adopted as Codex standard in July 2001, it is gradually recognized as a global food. Especially, it is effective in preventing SARS (Severe Acute Respiratory Syndrome), which occurred in China in 2003. The popularity is increasing day by day, with an increase of 38.4% over the period.

이처럼 우리나라가 김치 종주국으로서 그 위치를 확고하게 하기 위해서는 김치에 대한 과학적 연구를 지속하여 김치 품질의 균질화, 보존성 향상, 제품 다양화, 기호성 증진 등에 더 많은 노력이 필요할 것이다.As such, in order for Korea to be firmly established as a kimchi slave country, it will be necessary to continue scientific research on kimchi and to make more efforts for homogenizing the quality of kimchi, improving preservation, diversifying products, and improving palatability.

한편, 우리나라에는 맹종죽, 왕대, 솜대 및 이대 등의 다양한 종류의 대나무가 분포되어 있으며, 이러한 대나무는 여러 가지 질병에 대하여 약리 효과가 있는 것으로 알려져 있다.On the other hand, there are various types of bamboo, such as bamboo shoots, kings, cotton and daedae in Korea, and these bamboos are known to have a pharmacological effect against various diseases.

특히, 댓잎(대나무잎)의 주된 약리효능으로는 열(熱)을 풀어주고 번(煩)을 퇴치하며 진(津)을 생하고 이뇨작용이 있고, 악양(惡瘍) 및 소충(小蟲)을 살(殺)하며, 고혈압, 발한, 중풍 등의 치료에 활용되고 있는 것으로 중약대사전 등의 문헌에 널리 알려져 있고, 김치를 담근 후 댓잎으로 덮거나 동치미에 대나무 잎을 띄어서 보관하는 등 김치의 저장성을 향상시킨다고 알려져 있다.In particular, the main pharmacological effect of bamboo leaves is to release heat, to combat burn, to produce jin, to have a diuretic effect, and to have larvae and larvae. It is widely used in the Chinese herbal medicine dictionary, etc., and it is used for the treatment of hypertension, sweating, stroke, and so on. It is known to improve.

그러나, 지금까지 대나무는 주로 죽세공품 제작이나 건축재 등으로는 널리 사용되어 왔고, 식품 용도로서 죽순 형태로 이용하거나 대나무통을 용기로 사용하여 외부로부터 가해지는 가열방법에 의하여 대나무의 유효성분이 간접적으로 식품에 침투하도록 하는 방법이 이용되어 왔을뿐 우수한 약리효능이 있다고 알려진 댓잎을 이용하는 방법은 그 예를 찾기가 어려웠다.However, until now, bamboo has been widely used mainly for making bamboo products and for building materials, and the active ingredient of bamboo is indirectly applied by the heating method applied from the outside by using bamboo shoots as a food or by using a bamboo barrel as a container. It has been difficult to find an example of the use of bamboo leaves known to have excellent pharmacological effects, but only a method of infiltrating the worm.

이에 본 발명은 영양학적 및 약리학적 측면에서 다양한 건강효능성분이 함유된 것으로 알려진 대나무 어린잎의 분말을 김치에 첨가함으로써 김치의 기능성과 보존성 및 다양성을 향상시키는 데 목적이 있다.Therefore, the present invention aims to improve the functionality, preservation and diversity of kimchi by adding the powder of bamboo young leaves, which are known to contain various health efficacy ingredients, to kimchi in nutritional and pharmacological aspects.

더 나아가, 본 발명은 죽세공예원료로 한정된 대나무자원의 활용방안을 다양화하여 지역상품의 활성화 및 고부가가치를 창출하는데 그 목적이 있다. Furthermore, the present invention aims to diversify the use of bamboo resources limited to bamboo artisan raw materials and to activate local products and create high added value.

상기와 같은 목적을 달성하기 위한 본 발명은, 죽순이 성장한 직후 피어난 대나무가지로부터 갓 나온 5~7㎝ 정도 크기의 댓잎을 채취하는 채취단계, 상기 채취된 댓잎을 찬물로 씻어 이물질을 제거하는 수세단계, 상기 수세된 댓잎을 40~50℃의 항온 열풍건조기로 건조시키는 건조단계, 상기 건조된 댓잎을 분쇄기로 분쇄하는 분쇄단계로 이루어지는 것을 특징으로 하는 댓잎분말 제조방법을 제공한다.The present invention for achieving the above object, the harvesting step of harvesting the fresh leaves of about 5 ~ 7 cm size from the bamboo branches that bloomed immediately after the growth of bamboo shoots, washing step of washing the collected bamboo leaves with cold water to remove foreign substances, It provides a dried leaf powder manufacturing method comprising the step of drying the washed bamboo leaf with a constant temperature hot air dryer of 40 ~ 50 ℃, the grinding step of grinding the dried bamboo leaf with a grinder.

그리고, 배추김치에 있어, 배추의 양에 대해 0.2~1.0중량%의 댓잎분말이 첨가된 것을 특징으로 하는 댓잎김치를 제공한다.And in Chinese cabbage kimchi, it provides a bamboo leaf kimchi characterized in that 0.2 to 1.0% by weight of the bamboo leaf powder is added to the amount of the Chinese cabbage.

또한, 본 발명은 반쪽으로 나뉜 쪽배추를 소금물에 담가 적셔낸 후 소금을 배추 줄기에 골고루 뿌린 뒤 소정시간 동안 방치하는 절임단계, 상기 절임된 배추를 물에 씻어 소정시간 방치하여 수분을 제거하는 수세건조단계, 무, 실파, 고춧가루, 멸치액젓, 실파, 마늘, 생강 등 통상의 김치 부재료를 이용하여 김치양념을 제조하는 양념 제조단계, 상기 제조된 김치양념에 배추의 양에 대해 0.2~1.0중량%의 댓잎분말을 첨가하는 댓잎분말 첨가단계, 상기 댓잎분말이 첨가된 김치양념을 배추에 골고루 묻히는 버무림단계로 이루어지는 것을 특징으로 하는 댓잎김치 제조방법을 제공한다.In addition, the present invention is soaked in the salted Chinese cabbage divided into halves and then sprinkled with salt evenly sprinkled with cabbage stem and then left for a predetermined time, washing the pickled cabbage in water to remove water by washing for a predetermined time to remove water Drying step, seasoning manufacturing step of preparing kimchi seasoning using conventional kimchi ingredients such as radish, green onion, red pepper powder, anchovy sauce, scallion, garlic, ginger, 0.2 ~ 1.0% by weight of the cabbage in the prepared kimchi seasoning It provides a bamboo leaf kimchi production method comprising the step of adding the bamboo leaf powder of the bamboo leaf powder, and the step of soaking the kimchi seasoned with the bamboo leaf powder evenly on the cabbage.

이와 같이, 본 발명은 배추김치에 다양한 약리효능이 있다고 알려진 댓잎분말을 첨가함으로써 김치의 영양성에 더하여 기능성이 향상되도록 함과 아울러 대나무자원의 활용방안을 다양화할 수 있도록 한다.As described above, the present invention allows the addition of bamboo leaf powder known to have various pharmacological effects to Chinese cabbage kimchi to improve the functionality in addition to the nutrition of kimchi and to diversify the utilization of bamboo resources.

이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.

본원 발명은 상기와 같이 영양학적 및 약리학적 측면에서의 건강효능성분이 함유된 어린 댓잎을 김치에 첨가하는 것으로서, 먼저 김치의 부재료로 첨가 가능한 형태로 가공하기 위해 댓잎을 분말화하는 공정을 거치게 되며 이를 실시예를 통해 상세하게 설명하도록 한다.The present invention is to add the young bamboo leaves containing the health-efficiency ingredients in the nutritional and pharmacological aspects as described above to kimchi, first to go through the process of powdering the bamboo leaves to be processed into a form that can be added as a kimchi ingredient This will be described in detail through examples.

<실시예><Example>

(채취단계)(Collection stage)

봄철 죽순이 성장한 직후에 피어난 대나무가지로부터 각 나온 5~7㎝ 정도 크기의 댓잎을 채취한다.Immediately after the bamboo shoots grow in spring, harvest 5 ~ 7cm large leaves from each bamboo branch.

(수세단계)(Washing stage)

상기 채취된 댓잎을 찬물로 깨끗이 씻어 이물질을 제거한다.The collected bamboo leaves are washed with cold water to remove foreign substances.

(건조단계)(Drying stage)

상기 수세된 댓잎을 40~50℃의 항온 열풍건조기에서 11~13시간 동안 완전히 건조시킨다.The washed bamboo leaves are completely dried for 11 to 13 hours in a constant temperature hot air dryer at 40 ~ 50 ℃.

(분쇄단계)(Grinding stage)

상기 건조된 댓잎을 상업용 분쇄기로 90~110 mesh로 분쇄하여 댓잎분말을 얻는다.The dried bamboo leaves are ground in a commercial grinder 90-110 mesh to obtain bamboo leaf powder.

상기 실시예의 분말화공정에 사용되는 댓잎은 대나무가지로부터 갓 나온 어린 댓잎을 이용하며, 이는 그 색깔이 엷고 조직이 부드러워 식품첨가에 알맞기 때문이며 너무 성장한 댓잎일 경우에는 그 조직이 단단하여 식품첨가에 부적합할 수 있기 때문이다.Bamboo leaves used in the powdering process of the embodiment uses young bamboo leaves freshly from the bamboo branches, because the color is thin and the texture is soft and suitable for food addition, if the bamboo leaves are too grown, the tissue is hard to add food It may be inappropriate.

그러므로, 대나무가지로부터 갓 나온 5~7㎝ 정도의 크기의 댓잎을 사용함이 바람직하다.Therefore, it is preferable to use bamboo leaves of the size of about 5 ~ 7 cm freshly from the bamboo branches.

그리고, 상기 실시예의 건조단계에서 댓잎의 완전 건조를 위한 열풍건조기의 온도 및 투입시간 등은 작업조건에 따라 적절히 조절될 수 있으나 열풍건조기의 온도가 너무 높을 경우 댓잎의 영양소를 파괴할 우려가 있으므로 50℃를 넘지 않도록 함이 바람직하다.In addition, in the drying step of the embodiment, the temperature and input time of the hot air dryer for complete drying of the bamboo leaf may be properly adjusted according to the working conditions, but if the temperature of the hot air dryer is too high, the nutrients of the bamboo leaf may be destroyed. It is preferable not to exceed ℃.

또한, 상기 분쇄단계에서 댓잎분말의 크기도 적절히 가변될 수 있을 것이나, 그 크기가 너무 클 경우 김치 양념과의 혼합이 균질하게 이루어지지 못할 우려가 있으므로 그 크기는 100 mesh 전후가 바람직하다.In addition, the size of the bamboo leaf powder may be appropriately varied in the grinding step, but if the size is too large, the mixing with kimchi seasoning may not be made homogeneously, so the size is preferably around 100 mesh.

상기와 같은 공정을 통해 얻어진 댓잎분말은 김치 제조시 부재료로서 사용되며 이를 적용예를 통해 상세하게 설명하도록 한다.Bamboo leaf powder obtained through the above process is used as a subsidiary material in the production of kimchi to be described in detail through the application example.

<적용예><Application example>

(절임단계)(Pickling stage)

배추의 밑동을 다듬고 세로방향으로 두쪽으로 나눈 쪽배추를 16중량%의 소금물이 들어있는 용기에 담가 한번 적셔낸 후에 한쪽의 배추당 80g의 소금을 배추 줄기에 골고루 뿌리는 절충법으로 6시간동안 절임한다.After trimming the base of the Chinese cabbage and dipping it in two directions in a vertical direction, soak it in a container containing 16% by weight of salt water and soak it once, and then pickle it for 6 hours. do.

(수세건조단계)(Flush drying stage)

상기 절임이 완료된 배추를 흐르는 물에 수세하여 12시간 동안 방치하여 잔여 수분을 제거한다.The pickled cabbage is washed with running water and left for 12 hours to remove residual water.

(양념 제조단계)(Seasoning step)

5㎝ 크기로 채로 썬 무와 실파를 고춧가루에 넣어 버무린 다음 멸치액젓, 실파, 마늘, 생강, 소금 등을 넣고 혼합하여 김치양념을 제조한다.Toss the radish and scallion with 5cm in size and mix it with red pepper powder. Then, add anchovy sauce, scallion, garlic, ginger, salt, and mix to make kimchi sauce.

(댓잎분말 첨가단계)(Addition of bamboo leaf powder)

상기 제조된 김치양념에 댓잎분말을 배추의 양에 대해 0.2~1.0중량% 첨가한다.Addition of 0.2 ~ 1.0% by weight to the amount of Chinese cabbage to the prepared kimchi seasoning.

(버무림단계)(But step)

상기 댓잎분말이 첨가된 김치양념을 배추에 골고루 묻혀 완성된 댓잎김치를 얻는다.Kimchi seasoned with the bamboo leaf powder is evenly applied to the cabbage to obtain a completed bamboo leaf kimchi.

이때, 상기 적용예에서 댓잎분말 첨가단계를 제외한 나머지 공정들은 통상적인 김치제조방법을 표본화하여 일실시예로 제시한 것이다.At this time, the remaining processes except for adding the bamboo leaf powder in the application example is presented as an example by sampling a conventional kimchi manufacturing method.

그러므로, 상기 댓잎분말 첨가단계를 제외한 각 공정들은 각 지방의 특색이나 개인의 취향에 따라 차이가 날 수 있으며, 새로운 공정이 포함될 수도 있을 것이다.Therefore, each process except for adding the bamboo leaf powder may vary depending on the characteristics of each fat or individual taste, and may include a new process.

다만, 본 발명의 요지인 상기 댓잎분말 첨가단계에서 김치양념에 포함되는 댓잎분말의 양이 너무 많을 경우에는, 댓잎의 진한 맛이 오히려 김치의 고유한 맛을 해치고, 댓잎이 김치의 저장성을 향상시키는 효과, 즉 발효미생물의 생육을 억제하는 기능이 있기 때문에 김치의 숙성을 과도하게 지연시키게 될 뿐만 아니라 김치의 색상에 영향을 미칠 우려가 있다.However, when the amount of the bamboo leaf powder included in the kimchi seasoning in the addition of the bamboo leaf powder, which is the gist of the present invention, is too high, the dark taste of the bamboo leaves rather impairs the unique taste of kimchi, and the bamboo leaves improve the storage of kimchi. Effect, that is, because it has a function of inhibiting the growth of fermented microorganisms not only excessively delays the ripening of kimchi, but also affects the color of kimchi.

또한, 상기 댓잎분말이 너무 소량 첨가될 경우에는 댓잎의 효능을 더하여 김치의 기능성을 향상시키고자 하는 기대에 못 미칠 수 있다.In addition, when too small amount of the bamboo leaf powder may be less than expected to improve the functionality of kimchi by adding the efficacy of the bamboo leaf.

그러므로, 김치양념에 포함되는 댓잎분말의 양은 상기 적용예에서와 같이 배추의 양에 대해 0.2~1.0중량%로 함이 바람직하다.Therefore, the amount of bamboo leaf powder included in the kimchi seasoning is preferably 0.2 to 1.0% by weight relative to the amount of Chinese cabbage as in the application example.

그리고, 앞서 설명한 바와 같이 댓잎이 발효미생물의 생육을 억제하여 산폐를 억제하는 기능이 있기 때문에 본 발명의 댓잎김치는 통상적으로 시판되는 일반 김치보다 약간 낮은 염도를 갖도록 소금의 양을 조절하여 제조함이 바람직할 것이다.And, as described above, because the bamboo leaf leaves have the function of inhibiting the growth of fermented microorganisms to suppress the abortion, the bamboo leaf kimchi of the present invention is prepared by adjusting the amount of salt to have a slightly lower salinity than conventional kimchi commercially available. Would be desirable.

예를 들어, 시중에 시판되는 일반김치의 염도가 3중량%라고 하면, 본원발명의 댓잎김치는 이보다 조금 낮은 2.3~2.7중량%의 염도를 갖도록 제조됨이 바람직하다.For example, when the salinity of commercial kimchi commercially available is 3% by weight, the bamboo leaf kimchi of the present invention is preferably prepared to have a salinity of 2.3-2.7% by weight.

이상 설명한 바와 같이, 본 발명은 영양학적 및 약리학적 측면에서 혈압강하 등의 건강효능성분이 함유된 것으로 알려진 어린 댓잎의 분말을 일반 배추김치에 첨가한 것으로서, 먹을 때 댓잎분말의 독특한 향과 일반 김치와는 다른 씹는 맛을 느낄 수 있을 뿐만 아니라 댓잎 특유의 약리적 효능을 김치에 더함으로써 김치의 기능성 및 다양성을 향상시킬 수 있다.As described above, the present invention is the addition of the powder of young bamboo leaf leaves known to contain health-effective ingredients such as blood pressure lowering in the nutritional and pharmacological aspects to the general cabbage kimchi, the unique aroma of the bamboo leaf powder when eating and general kimchi Not only can you feel the different chewing taste, but can also improve the functionality and variety of kimchi by adding the unique pharmacological effects of bamboo leaves to kimchi.

그리고, 첨가되는 상기 댓잎분말은 김치의 저장성을 향상시키는 기능도 하게 된다.In addition, the bamboo leaf powder to be added also serves to improve the storage of kimchi.

또한, 본 발명은 지금까지 주로 죽세공예품 제작이나 건축재 등으로 주로 사용되고, 식품으로는 죽순외에는 거의 이용되지 못하던 대나무자원에 있어 댓잎의 새로운 용도를 개척함으로써 한정된 대나무자원의 활용을 다양화시키게 된다. In addition, the present invention is mainly used for making bamboo arts and crafts, and building materials, and thus, diversifying the use of limited bamboo resources by pioneering new uses of bamboo leaves in bamboo resources, which are rarely used for food except bamboo shoots.

이는 지역상품의 활성화 및 고부가가치를 창출할 수 있도록 함과 아울러 대나무자원을 과거보다 대량으로 활용할 수 있다는 점에서 궁극적으로 대나무 재배농가의 소득을 크게 증대시킬 수 있을 것이다.This will increase the income of bamboo farmers, ultimately by activating local products and creating high added value, and by using bamboo resources in greater quantities than in the past.

이상 설명한 바와 같이 본 발명은 영양학적 및 약리학적 측면에서 다양한 건강효능성분이 함유된 것으로 알려진 댓잎을 분말형태로 김치에 첨가함으로써 김치의 기능성과 보존성 및 다양성을 향상시킬 수 있을 뿐만 아니라, 죽세공예원료로 한정된 대나무자원의 활용방안을 다양화하여 지역상품의 활성화 및 고부가가치를 창출할 수 있도록 하는 효과가 있다.As described above, the present invention not only improves the functionality, preservation and variety of kimchi, but also bamboo porcelain raw materials by adding a bamboo leaf which is known to contain various health effective ingredients in the form of powder to kimchi in powder form. By diversifying the use of bamboo resources, it is effective to activate local products and create high added value.

Claims (3)

죽순이 성장한 직후에 피어난 대나무가지로부터 갓 나온 5~7㎝ 정도 크기의 댓잎을 채취하는 채취단계;A harvesting step of harvesting 5 ~ 7 cm sized leaves from fresh bamboo branches immediately after bamboo shoots grow; 상기 채취된 댓잎을 찬물로 씻어 이물질을 제거하는 수세단계;Washing the collected bamboo leaves with cold water to remove foreign substances; 상기 수세된 댓잎을 40~50℃의 항온 열풍건조기로 건조시키는 건조단계;Drying step of drying the washed bamboo leaf with a constant temperature hot air dryer of 40 ~ 50 ℃; 상기 건조된 댓잎을 분쇄기로 분쇄하는 분쇄단계;Grinding step of grinding the dried bamboo leaves with a grinder; 로 이루어지는 것을 특징으로 하는 댓잎분말 제조방법.Bamboo leaf powder manufacturing method characterized in that consisting of. 배추김치에 있어, 배추의 양에 대해 0.2~1.0중량%의 댓잎분말이 첨가된 것을 특징으로 하는 댓잎김치.The cabbage kimchi, which is characterized in that 0.2 ~ 1.0% by weight of bamboo leaf powder added to the amount of Chinese cabbage. 반쪽으로 나뉜 쪽배추를 소금물에 담가 적셔낸 후 소금을 배추 줄기에 골고루 뿌린 뒤 소정시간 동안 방치하는 절임단계;Pickling step of dipping the Chinese cabbage divided into halves soaked in brine and then sprinkling salt evenly over the cabbage stem and left for a predetermined time; 상기 절임된 배추를 물에 씻어 소정시간 방치하여 수분을 제거하는 수세건조단계;Washing the pickled cabbage with water and leaving it for a predetermined time to wash the water and drying the water; 무, 실파, 고춧가루, 멸치액젓, 실파, 마늘, 생강, 소금 등 통상의 김치 부재료를 이용하여 김치양념을 제조하는 양념 제조단계;Seasoning manufacturing step to prepare kimchi seasoning using conventional kimchi ingredients, such as radish, green onion, red pepper powder, anchovy sauce, scallion, garlic, ginger, salt; 상기 제조된 김치양념에 배추의 양에 대해 0.2~1.0중량%의 댓잎분말을 첨가하는 댓잎분말 첨가단계;Bamboo leaf powder adding step of adding 0.2 ~ 1.0% by weight of the bamboo leaf powder to the amount of Chinese cabbage prepared in the kimchi seasoning; 상기 댓잎분말이 첨가된 김치양념을 배추에 골고루 묻히는 버무림단계;Tossed with kimchi spice added with bamboo leaf powder evenly on Chinese cabbage; 로 이루어지는 것을 특징으로 하는 댓잎김치 제조방법.Bamboo leaf kimchi production method characterized in that consisting of.
KR1020030078443A 2003-11-06 2003-11-06 Method of manufacturing bamboo leaves powder and kim-chi added bamboo leaves powder and method of manufacturing thereof KR20050117619A (en)

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KR101093604B1 (en) * 2009-12-31 2011-12-15 신덕자 Method for Manufacturing Pickled Bamboo Sprout Using Bamboo Leaf

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KR100968125B1 (en) * 2008-01-30 2010-07-06 담양군 Composition for Seasoning Kimchi
KR101748941B1 (en) 2015-07-24 2017-07-03 농업회사법인 주식회사 수신오도 Method for producing a Moringa kimchi seasoning
KR102000842B1 (en) 2017-11-24 2019-10-21 모링가 농업회사법인 주식회사 Meringue pickling and its preparation method
KR101988132B1 (en) 2017-11-24 2019-06-11 모링가 농업회사법인 주식회사 Meringa kakdugi and its preparation method
KR20200032961A (en) 2018-09-19 2020-03-27 모링가 농업회사법인 주식회사 Moringa pickles using the Moringa fermentation broth and its manufacturing method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101093604B1 (en) * 2009-12-31 2011-12-15 신덕자 Method for Manufacturing Pickled Bamboo Sprout Using Bamboo Leaf

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