KR20070024080A - A manufacturing method of kimchi with sweet pumpkin and blue crab - Google Patents

Abstract

Provided is a method for preparing kimchi to improve taste, nutrition and perfume, to reduce the fermentation period remarkably and to enhance the maintenance period of matured state. The kimchi is prepared by using the seasoning which comprises 5-7 wt% of a shredded sweet pumpkin and 3-5 wt% of a chopped blue crab based on the weight of a Chinese cabbage and is free from of an artificial seasoning and sugar. Preferably the chopped blue crab has a particle size of 200-300 mesh to prevent the shell from being chewed.

Description

{A manufacturing method of kimchi with sweet pumpkin and blue crab}

The present invention relates to a method for producing kimchi, and more particularly, it is excellent in taste, nutrition, flavor, fermentation period required for ripening is significantly shortened, so that the pumpkin and blue crab can be significantly extended the maintenance period of the mature state It relates to a production method of kimchi used.

Kimchi is a traditional fermented food unique to our nation. It is not only excellent in taste but also widely known as a health food that helps the growth of useful bacteria in the intestine after ingestion.

Common kimchi is obtained by mixing seasonings consisting of red pepper powder, garlic, ginger, green onion, salted fish, grass porridge with vegetables such as cabbage and radish, and putting them in a container and aging for a certain period of time.

Sugar and artificial seasonings were usually added to add flavor to the seasoning process.

However, when making kimchi by adding sugar and artificial seasonings, the kimchi is abnormally fermented because sugar and artificial seasonings act as a dispersant or neutralizer, thereby inhibiting the activity of microorganisms leading to the ripening (natural fermentation) of kimchi. Kimchi changes the flavor, color, and texture of the kimchi not only loses its original taste, but also had a problem that the storage period is not maintained for a long time.

In addition, most of the existing kimchi has a lack of nutrition, such as protein or amino acids, minerals and other components in addition to the supply of minerals and some vitamins.

In order to solve the above problems, the present invention is to add sweet pumpkin and crab without adding sugar and artificial seasoning to the kimchi seasoning,

The fermentation period of kimchi (aging period) is increased because the rich minerals contained in sweet pumpkin, vitamin B, vitamin C, and the rich protein contained in blue crab, essential amino acids, chitin, and calcium contribute to the fermentation of microorganisms necessary for ripening kimchi. Not only will it be shortened, it will be able to prevent abnormal fermentation of kimchi, and the chitinase generated during fermentation will change the chitin contained in the crab shell into natural chitosan, which will have a more beneficial effect on the human body.

On the other hand, sweet pumpkin and blue crab has the following characteristics.

Sweet pumpkin is a western pumpkin that is eaten steamed or eaten as a healthy food.

It is rich in starch and inorganic salts, and contains a lot of vitamins B and C. It is also used as a substitute for stocks, and it is known to have an effect on helping the spleen and the appetite.

Blue crab is one of the most popular crustaceans. It is low in fat and high in protein.

Blue crab protein contains a lot of essential amino acids such as leucine and arginine, so it is good for children in the growing stage and good digestibility. Good for

Blue crabs contain soy and heart-rich taurine up to 450mg, which is very useful for preventing adult diseases.In folk medicine, fresh crab is chilled for 3 months with chilli and salt.

In addition, sterols contained in crabs not only lower the body's blood cholesterol level, but also lower the harmful low density lipoprotein (LDL) cholesterol that causes atherosclerosis, prevent cardiovascular (coronary) disease or arteriosclerosis, The ratio of high density lipoprotein (HDL) cholesterol is known to increase the effect.

In addition, crustaceans and shellfish have long been known as a good food for the head,

This protein is a pure protein that is not bound to other substances such as fat, so it is rapidly delivered to the brain, and it is a neurotransmitter of the brain, which is a source of dopamine and norepinephrine, which make you feel good and full of mental energy. This is because it supplies a large amount.

Thus, by adding sweet pumpkin and blue crab to the kimchi sauce, the present invention can significantly shorten the fermentation period required for ripening while having excellent taste, nutrition and flavor without the use of sugar and artificial seasonings, and greatly shortens the maintenance period of the ripening state. The purpose is to provide a method of producing kimchi using sweet pumpkin and blue crab to extend.

The present invention for achieving the above object,

In preparing kimchi by mixing an appropriate amount of seasonings consisting of radish, green onions, buttercups, garlic, ginger, salted fish, grass porridge, red pepper powder, etc.

The marinade is characterized in that the addition of sugar and artificial flavoring sweet pumpkin greens corresponding to the weight of the Chinese cabbage 5-7%, and crushed blue crab corresponding to 3-5%,

Hereinafter, an embodiment of the present invention will be described in detail.

(Example)

1. Prepare Chinese cabbage, radish, green onion, buttercup, garlic, egg, glutinous rice flour, salted fish, red pepper powder, sweet pumpkin, blue crab, salt.

2. After dividing the cabbage into 4 parts and marinating it in a container containing 10% salt water for 24 hours, it was washed thoroughly and then drained on a table to prepare a moderately pickled cabbage 5kg.

3. Slice radishes, slice green onions and parsley to the right size, chop the garlic and ginger, make glutinous rice with glutinous rice flour and make 1kg of radishes, 400g of green onions, 400g of minari, 300g of finely chopped garlic, 100g ginger and 600g paste were prepared.

4. Sliced sweet pumpkin to the same size as radish to prepare 250g sweet pumpkin.

5. Finely grind blue crab into a grinder to prepare 200g of blue crab.

6. Prepare radish, green onion, buttercup, garlic, ginger, grass porridge, red pepper powder, sweet pumpkin, minced blue crab, salted fish and season it with salt and mix it with pickled cabbage. Was prepared.

(Comparative Example)

1. Chinese cabbage, radish, green onion, buttercup, garlic, sauerkraut, glutinous rice flour, salted fish, red pepper powder, salt, sugar, artificial seasoning were prepared.

2. After dividing the cabbage into 4 parts and marinating it in a container containing 10% salt water for 24 hours, it was washed thoroughly and then drained on a table to prepare a moderately pickled cabbage 5kg.

3. Slice radishes, slice green onions and parsley, and chop garlic and ginger, make glutinous rice flour with glutinous rice flour, 1kg radish, 400g sliced green onions, 400g buttercups, 300g fine garlic, 100g ginger. , 600 g of porridge was prepared.

4. Prepare radish, green onion, buttercup, garlic, ginger, paste porridge, red pepper powder, sweet pumpkin, minced blue crab, salted fish, sugar, artificial seasoning, seasoning with salt and mix it with pickled cabbage. Kimchi was prepared.

In order to compare the difference between the taste and aroma of kimchi using sweet pumpkin and blue crab of Example prepared as described above and the comparative example, sheep kimchi were stored in a container for 5 days at 10 ° C., and 30 subjects were selected. The results of the sensory tests were shown in Table 1.

Table 1

 flavor  Scent  the best  Prize  medium  Ha  Lowest  the best  Prize  medium  Ha  Lowest  Comparative example  3  8  12  6  One  4  12  12  2  Example  7  14  8  One  6  17  6  One

Table 1 shows that the kimchi using the sweet pumpkin and blue crab prepared by the present invention is superior in taste and aroma compared to general kimchi to which sugar and artificial seasoning are added.

On the other hand, the kimchi using the sweet pumpkin and blue crab of the embodiment prepared as described above and the general kimchi according to the comparative example under the same storage conditions, the acidity was measured for each storage period and the results are shown in Table 2.

Table 2

 PH of Comparative Example (pH)  PH of Example (pH)  5 days later  6.5  5.9  10 days later  6.1  5.6  15 days later  5.7  5.4  After 20 days  4.7  5.2  25 days later  4.4  4.9  30 days later  4.1  4.7  35 days later  3.9  4.6

Looking at Table 2, kimchi using the sweet pumpkin and blue crab according to the present invention, unlike the general kimchi with a large change in the initial acidity and acidity after a certain period of time, the initial acidity is significantly higher, but it can be seen that there is no significant change in acidity even after the period. Can be

This proves that the components of sweet pumpkin and blue crab affect the fermentation of kimchi, which shortens the fermentation period required for the early ripening, and inhibits fermentation after ripening to a certain extent, thereby greatly extending the shelf life of kimchi. It can be said.

The present invention as described above is not limited to the above-described embodiments and can be changed within the applicable range, such changes are within the claims described.

As described above, the present invention not only adds sweet pumpkin and blue crab to the kimchi seasoning without adding sugar and artificial seasoning, but also greatly improves the taste, flavor, and nutrition, and significantly shortens the fermentation period required for ripening. As a result, it is possible to obtain an effect of greatly extending the maintenance period of the ripening state.

Claims (2)

In preparing kimchi by mixing an appropriate amount of seasonings consisting of radish, green onions, buttercups, garlic, ginger, salted fish, grass porridge, red pepper powder, etc. Method of producing kimchi using sweet pumpkin and blue crab, characterized in that the sweet pumpkin is equivalent to 5-7% weight of cabbage and minced blue crab is added to the spice without the addition of sugar and artificial seasonings. . The method according to claim 1, Chopped blue crab is added to the seasoning method of producing kimchi using sweet pumpkin and blue crab, characterized in that the particle size is 200mesh to 300mesh or more to prevent the crab shell particles chew when ingested.