KR20060094296A - Kimchi Production Method Using the Extract of Bare Tree - Google Patents

Abstract

The present invention relates to a method for manufacturing kimchi containing bark tree, and in more detail, the present invention is prepared by first mixing seasoning glutinous rice and red pepper powder in decoction for 4 hours or more at high temperature over 100% It relates to a method of producing kimchi by mixing with the remaining materials using conventional methods.

By incorporating the drug components of the larvae into the kimchi that you eat every day, you can use three meals daily to avoid any known toxic effects, such as alcoholism, fatty liver, Jaundice, liver disease such as cirrhosis, heat and thirst in the chest, relieve vomiting, inflation, constipation treatment and harmonious effect can be obtained naturally.

Hut

Description

Kimchi Production Method Using Bark Tree Extract {.}

The present invention relates to a method for producing kimchi using a bark tree, and more specifically, to a method for producing kimchi by using a mixture of glutinous rice and red pepper powder in a concentrated solution of the barn tree to make a seasoning sauce.

 Kimchi is varied according to the time and season environment or soaking skill depending on the region, and according to the change of dietary habits, methods of making kimchi as a main ingredient have been known. Kimchi is largely divided into kimchi, kakadugi, dongchimi, pickles, and seafood. Kimchi, mainly made of cabbage or other vegetables, is made of cabbage kimchi, radish kimchi, herb kimchi, sesame kimchi, green kimchi, shellfish and One hundred kinds of meat kimchi, seaweed kimchi, water kimchi, and other kimchi are known.

In particular, the excellent effects of kimchi, for example, due to the effects of kimchi itself can balance the nutritional properties, beta carotene ingredients have an excellent anti-cancer effect, has a rich vitamin and metabolic activation function, Because of the action of lactic acid bacteria, kimchi is now exported to all over the world, and is increasingly recognized as an international food. In order to give more functionality to this kimchi, various attempts have been made.

For example, Korean Patent No. 5921 proposed a method of preparing ginseng kimchi to maintain the long-term refreshing taste and flavor by adding ginseng to kimchi, thereby promoting the nutritional effect of ginseng and extending the seasoning period of kimchi.

Korean Patent No. 9305 has proposed a method of preserving mushroom flavor and nutrition for a long time by dipping edible mushrooms into kimchi.

Korean Patent No. 102117 discloses kimchi by adding 0.2 to 10% by weight of oligosaccharide as a sugar during the production of kimchi, and inhibits the growth of microorganisms during fermentation of kimchi, resulting in delayed fermentation and a longer storage period. Presented a method of producing kimchi that is more beneficial to health by the growth of bifidus bacteria.

As with the above patents, efforts have been made to add new materials in order to impart various functionality away from the conventional traditional kimchi.

The present inventors have also made efforts to add a functional material that has not been proposed in the prior art, and as a result, the bark extract was applied to kimchi.

Barnwood is a buckthorn family, a broad-leaved tall tree, and is used for earth, white stone, wood, and hyunpori. In our country, it grows rarely in the middle of a deep mountain stream in the sub-central region. It grows up to over 20 meters in height and over 1 meter in diameter.

The leaves are broad egg-shaped, resembling the leaves of the mulberry, and white flowers bloom in June, and the fruits ripen brown at the end of the branches in October-November. A large amount of glucose, malic acid, calcium, catalase and peroxidase

Earthleaf, which is a leaf containing a tree and a routine, which is a stem comprising a fruit or seed, including a back, Tritepenoid, Hovenic Acid, and the like, is provided. Barn tree is known to harmonize the liver, lungs and colon, to remove heat and thirst in the chest, to relieve vomiting, to treat diuretics, to treat constipation and to intestine.

In particular, the efficacy of the barn tree has been shown to have a very good effect on alcoholic hepatitis, cirrhosis, fatty liver, jaundice, diabetes, blood pressure, thirst quenching, and in particular have an indispensable effect on alcohol poisoning. If you put the leaves, stems and berries of the bark tree into the alcohol poison, the alcohol content of alcohol is decomposed and water becomes excellent.

In order to take such a hut tree, it was inconvenient to take the drug or make it in the form of tea in advance, there was a problem difficult to take due to the sour taste of the hut tree.

An object of the present invention is to propose a method for exerting the effect of the various effects of the larvae through kimchi that is not commonly used in medicine or beverages every day.

The present invention to solve the above problems,

In making Chinese cabbage kimchi,

A step of preparing a hut tree bark extract to sweeten the stem and fruit of the hut tree bark at high temperature (A);

 (B) a manufacturing method of the barley tree-containing glutinous rice paste prepared by mixing the barley tree extract obtained in step (A) and the glutinous rice to make grass;

Mixing red pepper powder in glutinous rice paste of step (B) and then making fermented for a certain period of time; And

A step of mixing well with the barley-containing pepper powder marinade prepared in the above step (C), salted cabbage, garlic, green onions, salted fish, ginger, sugar, natural seasoning (dashima flour), salt, pear, leek and radish ( A method for producing kimchi comprising hawthorn.

In the step (A), it provides a method for producing the bark-containing kimchi, characterized in that the stem and fruit of the bark tree decoction more than 4 hours at 100 ℃ or more.

In the step (B), to provide a method for manufacturing the barley-containing kimchi, characterized in that the glutinous rice paste produced from 0.01 to 0.1 parts by weight of glutinous rice with respect to 1 part by weight of deciduous trees.

In the step (C), it provides a method for producing the bark-containing kimchi, characterized in that the mixture of 1 to 50 parts by weight of red pepper powder with respect to 100 parts by weight of the barley-containing glutinous rice paste.

In the step (D), 5 to 15% by weight of red pepper powder marinade, pickled cabbage 50 to 80% by weight, garlic 1 to 3% by weight, green onion 0.2 to 1% by weight, salted 0.2 to 1% by weight, ginger 0.1 ~ 0.5% by weight, sugar 0.05 ~ 1%, natural seasoning (Tashima flour) 0.02 ~ 0.06%, salt 0.01 ~ 0.1%, pear 0.1 ~ 0.5% 5, leek 0.1 ~ 0.5% by weight and radish 3 ~ 8% It provides a method for producing kimchi containing bark tree, characterized in that having a weight ratio of%.

Hereinafter, the present invention will be described in more detail.

In order to prepare a pickled cabbage, the process of pickling the cabbage in salt water as in the usual method, the following step in the present invention to prepare a glutinous glutinous rice bark. In the conventional home, the flavor of kimchi is increased by using glutinous rice paste, but in the present invention, the glutinous rice is mixed with the stem and the fruit of the fruit of the walnut tree, unlike the conventional method of manufacturing glutinous rice paste. To prepare a glutinous glutinous rice bark containing. The drug extract of the barn tree should be extracted for more than 4 hours at 100 ° C or higher.

When preparing glutinous rice-bearing glutinous bark, it is preferable to prepare the paste with 0.01 to 0.1 parts by weight of glutinous rice with respect to 1 part by weight of the barley decoction. If too much glutinous rice is too thick, glutinous rice paste loses fluidity, if the glutinous rice content is too low, it is not effective as a glutinous rice paste, so the appropriate amount of glutinous rice content as described above is required, the content according to each person's preference within the content It may be prepared by adjusting.

Mix the red pepper powder with glutinous rice paste prepared in the above, to make a seasoning sauce. The content of red pepper powder can be variously adjusted according to consumer's preference, and it goes through a fermentation process for a certain time to increase the taste of the seasoning sauce. In general, it is used by mixing 1 to 50 parts by weight of red pepper powder with respect to 100 parts by weight of glutinous glutinous barn tree containing according to the desired degree of spicy.

Chinese cabbage, garlic, green onions, pickled salt, ginger, sugar, natural seasonings (dashima flour), salt, pears, leek and radish prepared in the above-mentioned barn tree-containing red pepper powder seasoning prepared do.

Preferably, each of the above components is good to the following content. 5 to 15% by weight of red pepper powder seasoning with barn tree, 50 to 80% by weight of pickled cabbage, 1 to 3% by weight of garlic, 0.2 to 0.5% by weight of leek, 0.2 to 1% by weight, 0.1 to 0.5% of ginger, sugar 0.05 ~ 1% by weight, natural seasoning (Tashima flour) 0.02 to 0.06% by weight, salt 0.01-0.1% by weight, pear 0.1-0.5% by weight 5, leek 0.1-0.5% by weight and radish 3-8% by weight Considering the taste can produce a variety of flavors.

In the present invention, by including the extract of the bark tree in kimchi, by eating only kimchi at meal time without having to drink the drug component of the bark tree with a separate drink or tea, all the effects of the bark tree can be obtained, and the taste of the kimchi itself It has an effect of improving due to the extract.

Claims (5)

In making Chinese cabbage kimchi, A step of preparing a hut tree bark extract to sweeten the stem and fruit of the hut tree bark at high temperature (A);  (B) manufacturing a barn tree-containing glutinous rice paste to make grass by mixing the glutinous rice extract obtained in step A with glutinous rice; Mixing red pepper powder in glutinous rice paste of step B and then fermenting for a predetermined time to make a red pepper powder seasoning with barn tree; And A step of mixing well with the barley-containing pepper powder marinade prepared in the above step (C), salted cabbage, garlic, green onions, salted fish, ginger, sugar, natural seasoning (dashima flour), salt, pear, leek and radish ( A method for producing kimchi comprising hawthorn. The method of claim 1, wherein the bark and the fruit of the barn tree at 100 ℃ or more to produce a kimchi containing the bark tree, characterized in that for 4 hours or more. The method according to claim 1, wherein the grass is made from 0.01 to 0.1 parts by weight of glutinous rice with respect to 1 part by weight of the deciduous tree. The method according to claim 1, wherein 1 to 50 parts by weight of red pepper powder is mixed with 100 parts by weight of glutinous glutinous rice rapeseed. 5 to 15% by weight of red pepper powder marinade, pickled cabbage 50 to 80% by weight, garlic 1 to 3% by weight, leek 0.2 to 1% by weight, salted 0.2 to 1% by weight, ginger 0.1 to 0.5 Weight%, Sugar 0.05 ~ 1%, Natural Seasoning (Tashima Flour) 0.02 ~ 0.06%, Salt 0.01 ~ 0.1%, Pear 0.1 ~ 0.5% 5, Leek 0.1 ~ 0.5% and Radish 3 ~ 8% by weight Method of producing kimchi containing bark tree, characterized in that it has a weight ratio.