KR20060052020A - The method for manufacturing sliced pea kimchi - Google Patents

The method for manufacturing sliced pea kimchi Download PDF

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KR20060052020A
KR20060052020A KR1020050093221A KR20050093221A KR20060052020A KR 20060052020 A KR20060052020 A KR 20060052020A KR 1020050093221 A KR1020050093221 A KR 1020050093221A KR 20050093221 A KR20050093221 A KR 20050093221A KR 20060052020 A KR20060052020 A KR 20060052020A
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pear
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diced
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이윤현
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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces

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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)
  • Preparation Of Fruits And Vegetables (AREA)
  • Seasonings (AREA)

Abstract

본 발명은 배 깍두기 제조방법 및 그에 의해 제조된 배 깍두기에 관한 것으로서, 배를 채취하여 껍질을 제거한 후, 한변의 길이가 1~3㎝인 정육각형 모양으로 깍둑썰기하는 단계; 상기 깍둑썰기한 배 100중량부에 0.1~0.5중량부의 굵은 소금을 뿌리고 1~2시간 동안 절이는 단계; 상기 소금에 절여진 배를 0.5~1.0%농도의 설탕물 또는 식염수에 5~10분 동안 침지하는 단계; 상기 침지된 배에 양념 20~25중량부를 첨가하여 버무리는 단계; 상기 양념이 혼합된 배에 배즙 1~3중량부를 첨가하고, 이를 4~5℃의 온도에서 3일동안 숙성하여 배 깍두기를 제조하는 단계를 포함하며, 여기에서 상기 양념은 고추가루 2~5중량부, 마늘 1~3중량부, 생강 0.3~0.5중량부, 파 3~6중량부, 새우젓 2~5중량부, 소금 2~5중량부를 혼합하여 제조되는 것을 특징으로 하는 배 깍두기 제조방법 및 그에 의해 제조된 배 깍두기에 관한 것이다.The present invention relates to a method for preparing pear kkakdugi and pear kakdugi produced by the same, after the pears are removed to remove the shell, diced into regular hexagons having a length of 1 to 3 cm; Sprinkling 0.1 to 0.5 parts by weight of coarse salt in 100 parts by weight of the diced pear and pickling for 1 to 2 hours; Immersing the salted pears in sugar water or saline at a concentration of 0.5-1.0% for 5-10 minutes; Adding 20-25 parts by weight of seasoning to the soaked pear and mix it; 1 to 3 parts by weight of pear juice is added to the pear mixed with the seasoning, and aged for 3 days at a temperature of 4 to 5 ° C. to prepare pear diced, wherein the spice is 2 to 5 weight of red pepper powder Pear, 1 to 3 parts by weight of garlic, 0.3 to 0.5 parts by weight of ginger, 3 to 6 parts by weight of leek, 2 to 5 parts by weight of shrimp chops, salt is prepared by mixing 2 to 5 parts by weight It relates to a pear cutlet prepared by.

배, 깍두기, 고춧가루 Pear, diced, chilli powder

Description

배 깍두기 제조방법 및 그에 의해 제조된 배 깍두기{The method for manufacturing sliced pea kimchi}Method for manufacturing pear cutlet and pear cutlet produced by the same

본 발명은 배 깍두기 제조방법 및 그에 의해 제조된 배 깍두기에 관한 것으로서, 보다 상세하게는 배를 주재료로 하여, 깍둑썰기한 배에 고춧가루를 포함한 여러가지 양념을 첨가한 후, 여기에 배즙을 더 첨가하여 배의 단맛과 동시에 시원한 맛을 내는 배 깍두기 제조방법 및 그에 의해 제조된 배 깍두기에 관한 것이다.The present invention relates to a method of manufacturing pear cabbage, and to pear cabbage prepared by the above. More specifically, the pear is a main ingredient, and after adding various seasonings including red pepper powder to the diced pears, pear juice is further added thereto. The present invention relates to a method for producing a pear cutlet which has a sweet taste and a cool taste at the same time, and a pear cutlet prepared thereby.

일반적으로 배는 주로 사계절이 뚜렷한 동북아시아 등지에서 생산되며, 특히 우리나라에서 생산된 배는 그 향과 단맛이 매우 탁월한 것으로 알려져 있다.In general, pears are mainly produced in Northeast Asia, etc., where the four seasons are distinct. Especially, pears produced in Korea are known to have excellent aroma and sweetness.

배의 종류에는 유리, 아리, 수리, 소리, 적리, 청리, 모리, 감당리, 어아리 등이 있으며, 그 중 유리와 아리가 특히 맛이 달고 향이 우수하다.Types of pears include Yuri, Ari, Yuri, Sori, Jeori, Cheongri, Mori, Dangriri, and Eori. Among them, Yuri and Ari are particularly sweet and have a good aroma.

보통 배의 맛은 달고 차가우며, 많은 수분을 함유하고 있기 때문에, 인체의 비장과 폐장을 윤택하게 하며, 특히 사상의학에서는 배가 주독을 없애며, 갈증과 번열을 없애주고, 기침을 그치게 하며, 가래를 없애준다고 하여 태음인에게 좋다고 보고 있다.Usually, the taste of the pear is sweet, cold, and contains a lot of water, so that the body's spleen and lungs are moisturized. Especially in ideology, the stomach eliminates poisoning, eliminates thirst and burning, stops coughing, and sputum. It is said that it is good for Taeumin by removing it.

또한, 배에 많이 들어있는 섬유나 효소가 대도시에 많이 발생되고 있는 미세 먼지와 튀김식품으로 인한 독성물질을 인체에서 배설시킴으로써, 발암작용을 억제하는 효과를 나타내고 있다고 알려지고 있다.In addition, it is known that the human body excretes toxic substances due to fine dust and fried foods, which are frequently generated in large cities and enzymes contained in pears, to suppress carcinogenic effects.

이와 같은 효능을 가지고 있는 배는 특유의 시원하면서도 단맛으로 인하여, 요리를 하거나 김치를 담글 때에 설탕 대신 많이 이용되고 있으며, 배를 첨가한 김치는 설탕을 첨가한 김치에 비하여 그 맛이 월등히 뛰어나다.Pear that has this effect is due to its unique cool and sweet taste, it is used a lot instead of sugar when cooking or soaking kimchi, and kimchi with pears has a superior taste compared to kimchi added with sugar.

그러나, 김치 뿐만 아니라 대부분 요리에서 배는 주재료 보다는 부재료로 쓰이는 경우가 많아, 배의 뛰어난 효능에도 불구하고 음식에 많이 활용되지 못하고 있는 실정이다.However, in most dishes as well as kimchi pears are often used as a sub ingredient rather than the main ingredient, despite the excellent efficacy of the pear is not utilized in food.

본 발명의 목적은 배를 주재료로 하여 배 깍두기를 제조하는 것으로서, 일반 깍두기와는 달리 무우 대신에 배를 깍뚝썰기하고, 고춧가루, 생강, 새우젖, 파, 마늘, 소금 등을 혼합하여 제조한 양념을 상기 배와 골고루 버무리고, 여기에 순수한 배즙을 더 첨가하여 완성되는 배 깍두기 제조방법 및 그에 의해 제조된 배 깍두기를 제공하고자 하는 것이다.An object of the present invention is to prepare a kkakdugi with pears as a main material, unlike ordinary kakdugi, diced pears instead of radishes, seasoning prepared by mixing red pepper powder, ginger, shrimp milk, green onions, garlic, salt, etc. To mix the pears and evenly, and to add a pure pear juice to it is to provide a method for producing pear cutlet and the pear cutlet produced thereby.

상기 목적을 달성하기 위한 본 발명의 배 깍두기 제조방법은 배를 채취하여 껍질을 제거한 후, 한변의 길이가 1~3㎝인 정육각형 모양으로 깍둑썰기하는 단계; 상기 깍둑썰기한 배 100중량부에 0.1~0.5중량부의 굵은 소금을 뿌리고 1~2시간 동안 절이는 단계; 상기 소금에 절여진 배를 0.5~1.0%농도의 설탕물 또는 식염수에 5~10분 동안 침지하는 단계; 상기 침지된 배에 양념 20~25중량부를 첨가하여 버무 리는 단계; 상기 양념이 혼합된 배에 배즙 1~3중량부를 첨가하고, 이를 4~5℃의 온도에서 3일동안 숙성하여 배 깍두기를 제조하는 단계를 포함하는 것을 특징으로 한다.Method for producing pear kkakdugi of the present invention for achieving the above object is to remove the bark by pear, diced into regular hexagon shape of the length of 1 ~ 3cm one side; Sprinkling 0.1 to 0.5 parts by weight of coarse salt in 100 parts by weight of the diced pear and pickling for 1 to 2 hours; Immersing the salted pears in sugar water or saline at a concentration of 0.5-1.0% for 5-10 minutes; Adding 20-25 parts by weight of seasoning to the immersed pear and mixing it; 1 to 3 parts by weight of pear juice is added to the pear mixed with the seasoning, and it is characterized in that it comprises the step of aging for 3 days at a temperature of 4 ~ 5 ℃ to prepare a kkakdugi.

여기에서, 상기 양념은 고추가루 2~5중량부, 마늘 1~3중량부, 생강 0.3~0.5중량부, 파 3~6중량부, 새우젓 2~5중량부, 소금 2~5중량부를 혼합하여 제조되는 것을 특징으로 한다.Here, the seasoning is a mixture of 2 to 5 parts by weight of red pepper powder, 1 to 3 parts by weight of garlic, 0.3 to 0.5 parts by weight of ginger, 3 to 6 parts by weight of green onion, 2 to 5 parts by weight of salted shrimp, and 2 to 5 parts by weight of salt. It is characterized by being manufactured.

또한, 상기 배즙은 배의 씨방 부분을 제거하고, 배의 꽃자리 부분만을 선별하는 단계와; 상기 씨방 부분이 제거된 배의 꽃자리 부분을 파쇄하는 단계와; 상기 파쇄된 순도 100% 배즙을 90~110℃의 온도에서 30분~1시간 동안 1차 가열하여 농축하는 단계와; 상기 1차 가열된 배즙 92~96중량부에 건강에 유익한 보조 성분을 1~3.5㎝의 크기로 잘라 4~8중량부 첨가하여 90~110℃의 온도에서 30분~1시간 동안 2차 가열하는 단계를 포함하여 제조된다.In addition, the pear juice is to remove the ovary portion of the pear, and selecting only the iris part of the pear; Crushing the flower part of the pear from which the ovary part has been removed; Concentrating the crushed 100% pear juice by primary heating at a temperature of 90 ~ 110 ℃ for 30 minutes ~ 1 hour; 92 to 96 parts by weight of the primary heated pear juice is cut into sizes of 1 to 3.5 cm, which is beneficial for health, and then added to 4 to 8 parts by weight, followed by secondary heating at a temperature of 90 to 110 ° C. for 30 minutes to 1 hour. It is prepared, including the step.

여기에서, 상기 배의 꽃자리 부분은 배를 상하로 이등분하였을 때, 배의 하반부인 것이며, 상기 보조 성분은 도라지, 생강, 계피 및 은행 중에서 선택된 적어도 어느 하나인 것이다.Here, the flower part of the pear is the lower half of the pear when the pear is bisected up and down, and the auxiliary component is at least one selected from bellflower, ginger, cinnamon and ginkgo.

또한, 본 발명은 상기의 방법으로 제조되는 것을 특징으로 하는 배 깍두기를 제공한다.In addition, the present invention provides a kkakdugi characterized in that it is produced by the above method.

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

먼저, 신선한 배를 채취하여 배의 껍질을 제거하고, 한변의 길이가 1~3㎝인 정육각형 모양으로 배를 깍둑썰기한다. 상기 깍둑썰기된 배 100중량부에 0.1~0.5중 량부의 굵은 소금을 뿌리고, 이를 1~2시간 동안 절인다.First, take a fresh pear to remove the shell of the pear, dice the pear into a regular hexagon shape of one to three centimeters in length. 100 parts by weight of the diced pears are sprinkled with 0.1 to 0.5 parts by weight of coarse salt, and pickled for 1 to 2 hours.

다음, 상기 소금에 살짝 절여진 배를 0.5~1.0% 농도의 설탕물 또는 식염수에 5~10분 동안 침지하며, 이는 배의 갈변을 방지하는데 효과적이다.Next, the salted pears are soaked in sugar water or saline for 0.5 to 1.0% for 5 to 10 minutes, which is effective to prevent browning of the pears.

그리고, 상기 설탕물 또는 식염수에 침지된 배에 양념 20~25중량부를 첨가하고 골고루 버무린다.Then, 20-25 parts by weight of the seasoning is added to the pears immersed in the sugar water or saline, and mixed evenly.

이때, 상기 양념은 고추가루 2~5중량부, 마늘 1~3중량부, 생강 0.3~0.5중량부, 파 3~6중량부, 새우젓 2~5중량부, 소금 2~5중량부를 혼합하여 제조된다.At this time, the seasoning is prepared by mixing 2 to 5 parts by weight of red pepper powder, 1 to 3 parts by weight of garlic, 0.3 to 0.5 parts by weight of ginger, 3 to 6 parts by weight of green onions, 2 to 5 parts by weight of salted shrimp and 2 to 5 parts by weight of salt. do.

상기와 같이 제조된 양념과 배를 혼합한 후, 양념이 혼합된 배에 배즙을 1~3중량부 첨가하여, 이를 다시 골고루 버무려 배 깍두기를 완성한다.After mixing the seasoning and pear prepared as described above, 1 ~ 3 parts by weight of pear juice is added to the pear mixed with the seasoning, and mix it again to complete the kkakdugi.

여기에서, 상기 첨가되는 배즙은 순수한 100% 배를 사용하여 제조된 것으로서, 배즙을 제조하는 공정은 다음과 같다.Here, the added pear juice is prepared using 100% pure pear, the process of preparing pear juice is as follows.

먼저, 배의 씨방부분을 제거하고, 배의 꽃자리 부분만을 선별하여 파쇄한다. 상기 꽃자리 부분은 배를 상하로 이등분하였을 때, 하반부를 뜻하는 것이며, 이는 배의 상반부에 비하여 당도가 약 2%가량 더 높다.First, the ovary part of the pear is removed, and only the flower part of the pear is selected and broken. The constellation part means the lower half when the pear is bisected up and down, which is about 2% higher in sugar than the upper half of the pear.

그리고, 상기 파쇄된 순도 100% 배즙을 90~110℃의 온도에서 30분~1시간 동안 1차 가열하여 농축하고, 상기 1차 가열된 배즙 92~96 중량부에 도라지, 생강, 계피 및 은행과 같은 건강에 유익한 보조 성분을 1~3.5㎝의 크기로 잘라 4~8 중량부 첨가하여, 이를 90~110℃의 온도에서 30분~1시간 동안 2차 가열하여 제조한다. The crushed 100% pear juice is concentrated by primary heating at a temperature of 90 to 110 ° C. for 30 minutes to 1 hour, and the bellflower, ginger, cinnamon and ginkgo are 92 to 96 parts by weight of the primary heated pear juice. A supplemental ingredient beneficial to the same health is cut into sizes of 1 to 3.5 cm and added 4 to 8 parts by weight, which is prepared by secondary heating at a temperature of 90 to 110 ° C. for 30 minutes to 1 hour.

이와 같이 배즙이 첨가된 배 깍두기를 제조한 즉시 섭취하게 되면 배의 아삭거림과 시원한 맛을 느낄 수 있으며, 경우에 따라서 상기 배 깍두기를 4~5℃의 온 도에서 3일 동안 숙성시킨 후, 섭취하기도 한다.When the pear cabbage with the added pear juice is ingested immediately, you can feel the crispness and cool taste of the pear. In some cases, the pear cabbage is aged at a temperature of 4-5 ° C. for 3 days, and then ingested. Sometimes.

상기와 같이 배 깍두기를 숙성시키면, 배의 아삭거림은 감소하나 배의 과육속에 양념이 더 잘 베어들게 되어 맛을 더 좋게 하는 효과가 있다.As described above, aging kkakdugi, pear crispy is reduced, but the seasoning is better cut into the flesh of the pear has the effect of improving the taste.

본 발명의 배 깍두기에 의하면, 기존에는 김치를 담글때 단지 단맛을 내기 위한 부재료로만 이용되던 배를 주재료로 이용함으로써, 깍두기 또는 무 대신에 배를 주재료로 하여 고춧가루, 생강, 새우젖, 파, 마늘, 소금 등을 혼합한 양념과 함께 골고루 버무려 섭취할 수 있게 되어, 배가 가지고 있는 인체에 유익한 효능을 효과적으로 전달할 수 있다는 장점이 있다.According to the pear kakdugi of the present invention, by using pear as a main ingredient, which was previously used only as a subsidiary material for making sweet kimchi, red pepper powder, ginger, shrimp milk, green onion, garlic , Salt and mixed with the seasoning can be ingested evenly, there is an advantage that can effectively deliver the beneficial effect to the human body having a pear.

또한, 본 발명에 의한 배 깍두기에 의하면, 배의 단맛과 동시에 시원한 맛을 느낄 수 있으며, 이를 김치 양념에 버무림으로써 기존의 김치와는 다른 맛의 배 깍두기를 제공할 수 있다는 장점이 있다.In addition, according to the kkakkkagi according to the present invention, it is possible to feel the sweet taste of the pear and cool taste at the same time, by combining it with kimchi seasoning has the advantage that it can provide a kkakkkagi of a different taste than conventional kimchi.

Claims (6)

배를 채취하여 껍질을 제거한 후, 한변의 길이가 1~3㎝인 정육각형 모양으로 깍둑썰기하는 단계;Removing the bark by removing the pears, diced into regular hexagons having a length of 1 to 3 cm; 상기 깍둑썰기한 배 100중량부에 0.1~0.5중량부의 굵은 소금을 뿌리고 1~2시간 동안 절이는 단계; Sprinkling 0.1 to 0.5 parts by weight of coarse salt in 100 parts by weight of the diced pear and pickling for 1 to 2 hours; 상기 소금에 절여진 배를 0.5~1.0%농도의 설탕물 또는 식염수에 5~10분 동안 침지하는 단계;Immersing the salted pears in sugar water or saline at a concentration of 0.5-1.0% for 5-10 minutes; 상기 침지된 배에 양념 20~25중량부를 첨가하여 버무리는 단계;Adding 20-25 parts by weight of seasoning to the soaked pear and mix it; 상기 양념이 혼합된 배에 배즙 1~3중량부를 첨가하고, 이를 4~5℃의 온도에서 3일동안 숙성하여 배 깍두기를 제조하는 단계;Adding 1 to 3 parts by weight of pear juice to the pear mixed with the seasoning, and aging it for 3 days at a temperature of 4 to 5 ° C. to prepare pear diced; 를 포함하는 것을 특징으로 하는 배 깍두기 제조방법.Pear cutlet manufacturing method comprising a. 제 1항에 있어서,The method of claim 1, 상기 양념은 고추가루 2~5중량부, 마늘 1~3중량부, 생강 0.3~0.5중량부, 파 3~6중량부, 새우젓 2~5중량부, 소금 2~5중량부를 혼합하여 제조되는 것을 특징으로 하는 배 깍두기 제조방법.The seasoning is prepared by mixing 2 to 5 parts by weight of red pepper powder, 1 to 3 parts by weight of garlic, 0.3 to 0.5 parts by weight of ginger, 3 to 6 parts by weight of leeks, 2 to 5 parts by weight of salted shrimp, and 2 to 5 parts by weight of salt. Pear cutlet manufacturing method characterized in that. 제 1항에 있어서,The method of claim 1, 상기 배즙은 배의 씨방 부분을 제거하고, 배의 꽃자리 부분만을 선별하는 단 계와;The pear juice removes the ovary part of the pear, and selects only the flower part of the pear; 상기 씨방 부분이 제거된 배의 꽃자리 부분을 파쇄하는 단계와;Crushing the flower part of the pear from which the ovary part has been removed; 상기 파쇄된 순도 100% 배즙을 90~110℃의 온도에서 30분~1시간 동안 1차 가열하여 농축하는 단계와;Concentrating the crushed 100% pear juice by primary heating at a temperature of 90 ~ 110 ℃ for 30 minutes ~ 1 hour; 상기 1차 가열된 배즙 92~96중량부에 건강에 유익한 보조 성분을 1~3.5㎝의 크기로 잘라 4~8중량부 첨가하여 90~110℃의 온도에서 30분~1시간 동안 2차 가열하는 단계;92 to 96 parts by weight of the primary heated pear juice is cut into sizes of 1 to 3.5 cm, which is beneficial for health, and then added to 4 to 8 parts by weight, followed by secondary heating at a temperature of 90 to 110 ° C. for 30 minutes to 1 hour. step; 를 포함하여 제조되는 것을 특징으로 하는 배 깍두기 제조방법.Pear cutlet manufacturing method characterized in that it is manufactured to include a. 제 3항에 있어서,The method of claim 3, wherein 상기 배의 꽃자리 부분은 배를 상하로 이등분하였을 때, 배의 하반부인 것을 특징으로 하는 배 깍두기 제조방법.The flower part of the pear is a pear cutlet manufacturing method characterized in that the lower half of the pear, when the pear is divided into two. 제 3항에 있어서,The method of claim 3, wherein 상기 보조 성분은 도라지, 생강, 계피 및 은행 중에서 선택된 적어도 어느 하나인 것을 특징으로 하는 배 깍두기 제조방법.The auxiliary ingredient is at least any one selected from bellflower, ginger, cinnamon and ginkgo chopped cabbage production method. 제 1항 내지 제 5항 중 어느 한 항에 따른 방법으로 제조되는 것을 특징으로 하는 배 깍두기.Peeled kkakdugi characterized in that it is prepared by the method according to any one of claims 1 to 5.
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