KR20060076127A - Goguma baechukimchee - Google Patents

Goguma baechukimchee Download PDF

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Publication number
KR20060076127A
KR20060076127A KR1020040115849A KR20040115849A KR20060076127A KR 20060076127 A KR20060076127 A KR 20060076127A KR 1020040115849 A KR1020040115849 A KR 1020040115849A KR 20040115849 A KR20040115849 A KR 20040115849A KR 20060076127 A KR20060076127 A KR 20060076127A
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KR
South Korea
Prior art keywords
parts
weight
cabbage kimchi
kimchi
sweet potato
Prior art date
Application number
KR1020040115849A
Other languages
Korean (ko)
Inventor
최희수
Original Assignee
최희수
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 최희수 filed Critical 최희수
Priority to KR1020040115849A priority Critical patent/KR20060076127A/en
Publication of KR20060076127A publication Critical patent/KR20060076127A/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A23B7/105—Leaf vegetables, e.g. sauerkraut
    • 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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

본 발명은 고구마 배추김치의 제조 방법으로서,The present invention is a method for producing sweet potato cabbage kimchi,

배추김치를 담글 때 고구마를 넣어서 같이 버무리는 김치제조 방법에 관한 것이다.When making cabbage kimchi, it is about making kimchi mixed with sweet potatoes.

배추김치와 같이 고구마의 영양소와 고구마의 특유의 맛을 느끼며 섭취할 수 있다.Like cabbage kimchi, you can eat it while feeling the nutrients of sweet potatoes and the unique taste of sweet potatoes.

배추김치 , 고구마, 무우 ,마늘, 대파 , 생강 ,고춧가루, 설탕, 굵은소금 ,액젖Chinese cabbage kimchi, sweet potato, radish, garlic, green onion, ginger, red pepper powder, sugar, coarse salt, liquid milk

Description

고구마 배추김치의 제조방법{Goguma baechukimchee}Production method of sweet potato cabbage kimchi {Goguma baechukimchee}

본 발명은 고구마 배추김치 제조 방법으로서, 더욱 상세하게는 고구마를 김치 제조시 첨가 혼합하여, 고구마의 영양과 맛을 배추김치에 더하여 맛과 영향을 더함에 있다.The present invention is a method for producing sweet potato cabbage kimchi, and more specifically, by adding and mixing sweet potato during the production of kimchi, the nutrition and taste of sweet potato is added to the cabbage kimchi to add taste and influence.

배추김치 속에 고구마를 넣어 고구마의 유효성분을 배추김치와 함께 식용 및 섭취하여 일반 배추김치보다 영양과 맛에서 월등히 높아 일반인들이 지속적으로 식용 및 섭취 가능하도록 하는 것을 기술적 과제로 한다.Putting sweet potato in cabbage kimchi and edible and active ingredients of sweet potato along with Chinese cabbage kimchi, so that it is much higher in nutrition and taste than general cabbage kimchi to make it possible for the general public to continue to eat and consume.

본 발명은 고구마 배추김치의 제조방법으로서,The present invention is a method for producing sweet potato cabbage kimchi,

1) 배추 약 200 중량부를 20%정도의 소금물에 8시간정도 절여 세척 및 탈수.1) Wash about 200 parts of Chinese cabbage in 20% salt water for 8 hours, wash and dehydrate.

2) 양념은 채썰은 무우 약 40 중량부, 고구마 약 40 중량부, 고춧가루 약 30 중량부, 마늘 약 0.6 중량부, 대파 약 5 중량부, 생강 약 0.4 중량부, 설탕 약 3 중량부, 액젖 약 5 중량부, 굵은소금 약 5 중량부를 혼합하여 양념재료를 준비.2) Seasoned radish is about 40 parts by weight, sweet potato about 40 parts by weight, red pepper powder about 30 parts by weight, garlic about 0.6 parts by weight, leek about 5 parts by weight, ginger about 0.4 parts by weight, sugar about 3 parts by weight, liquid milk 5 parts by weight and about 5 parts by weight of coarse salt are mixed to prepare a seasoning material.

3) 상기 (2)에서 얻어진 양념재료를 상기 (1)의 속을 채운다.3) The seasoning material obtained in the above (2) is filled in the above (1).

고구마의 영양소와 특유의 맛이 배추김치와 어울려 영양과 맛이 월등해 진다.The nutrients and the unique taste of sweet potatoes are matched with the cabbage kimchi, so the nutrition and taste are superior.

Claims (1)

배추김치의 양념은 채썰은 무우 약 40 중량부, 고구마 약 40 중량부, 고춧가루 약 30 중량부,마늘 약 0.6 중량부, 대파 약 5 중량부, 생강 약 0.4 중량부, 설탕 약 3 중량부, 액젖 약 5 중량부, 굵은소금 약 5 중량부를 혼합하여 양념재료를 준비하는 과정으로 배추김치를 담글 때 고구마를 넣는 방법.Seasonings of cabbage kimchi are about 40 parts by weight of sliced radish, about 40 parts by weight of sweet potato, about 30 parts by weight of red pepper powder, about 0.6 parts by weight of garlic, about 5 parts by weight of leek, about 0.4 parts by weight of ginger, about 3 parts by weight of sugar, liquid milk A method of preparing sweetened ingredients by mixing about 5 parts by weight and about 5 parts by weight of coarse salt.
KR1020040115849A 2004-12-29 2004-12-29 Goguma baechukimchee KR20060076127A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020040115849A KR20060076127A (en) 2004-12-29 2004-12-29 Goguma baechukimchee

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020040115849A KR20060076127A (en) 2004-12-29 2004-12-29 Goguma baechukimchee

Publications (1)

Publication Number Publication Date
KR20060076127A true KR20060076127A (en) 2006-07-04

Family

ID=37168582

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020040115849A KR20060076127A (en) 2004-12-29 2004-12-29 Goguma baechukimchee

Country Status (1)

Country Link
KR (1) KR20060076127A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101068882B1 (en) * 2010-09-16 2011-09-29 주식회사 만이식품 Manufacturing method of purple sweet potato kimchi
KR101425960B1 (en) * 2012-12-13 2014-08-06 한국식품연구원 Manufacturing method of Kimchi using sweet potato sprout

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101068882B1 (en) * 2010-09-16 2011-09-29 주식회사 만이식품 Manufacturing method of purple sweet potato kimchi
KR101425960B1 (en) * 2012-12-13 2014-08-06 한국식품연구원 Manufacturing method of Kimchi using sweet potato sprout

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