KR20070048437A - Mangosteen cabbage kimchi and method for producing the mangosteen cabbage kimchi - Google Patents
Mangosteen cabbage kimchi and method for producing the mangosteen cabbage kimchi Download PDFInfo
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- 235000021109 kimchi Nutrition 0.000 title claims abstract description 87
- 240000006053 Garcinia mangostana Species 0.000 title claims abstract description 85
- 235000017048 Garcinia mangostana Nutrition 0.000 title claims abstract description 85
- 240000007124 Brassica oleracea Species 0.000 title claims abstract description 48
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 title claims abstract description 48
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 title claims abstract description 48
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 title claims abstract description 48
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 238000005554 pickling Methods 0.000 claims abstract description 26
- 230000005070 ripening Effects 0.000 claims abstract description 22
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 15
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 15
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 14
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 14
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 14
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 13
- 235000021574 pickled cabbage Nutrition 0.000 claims abstract description 10
- 238000009966 trimming Methods 0.000 claims abstract description 10
- 244000088415 Raphanus sativus Species 0.000 claims abstract 5
- 238000005273 aeration Methods 0.000 claims description 5
- 235000021108 sauerkraut Nutrition 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 235000011511 Diospyros Nutrition 0.000 claims description 2
- 241000723267 Diospyros Species 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- JNELGWHKGNBSMD-UHFFFAOYSA-N xanthone Chemical compound C1=CC=C2C(=O)C3=CC=CC=C3OC2=C1 JNELGWHKGNBSMD-UHFFFAOYSA-N 0.000 abstract description 8
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 201000010099 disease Diseases 0.000 abstract description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 5
- 239000011707 mineral Substances 0.000 abstract description 5
- 235000010987 pectin Nutrition 0.000 abstract description 5
- 229920001277 pectin Polymers 0.000 abstract description 5
- 239000001814 pectin Substances 0.000 abstract description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 4
- 235000013824 polyphenols Nutrition 0.000 abstract description 4
- 238000002791 soaking Methods 0.000 abstract description 2
- 241000220259 Raphanus Species 0.000 description 8
- 230000032683 aging Effects 0.000 description 5
- 238000013329 compounding Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 3
- 240000006108 Allium ampeloprasum Species 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000004611 garlic Nutrition 0.000 description 3
- 244000016163 Allium sibiricum Species 0.000 description 2
- 235000001270 Allium sibiricum Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 235000008496 Drimys aromatica Nutrition 0.000 description 1
- 241000134253 Lanka Species 0.000 description 1
- 240000009164 Petroselinum crispum Species 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 241000218201 Ranunculaceae Species 0.000 description 1
- 240000008202 Schinus molle Species 0.000 description 1
- 235000005151 Schinus molle Nutrition 0.000 description 1
- 235000013880 Schinus terebinthifolius var. raddianus Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- 150000007964 xanthones Chemical class 0.000 description 1
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- 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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/302—Foods, ingredients or supplements having a functional effect on health having a modulating effect on age
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2132—Other phenolic compounds, polyphenols
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5072—Pectine, pectinate
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Abstract
본 발명은 망고스틴 배추김치 및 그 제조방법에 관한 것으로서, 특히, 망고스틴을 함유한 망고스틴 배추김치 및 그 제조방법을 제공하기 위한 것으로서, 배추를 다듬어 소금물에 절이는 절임단계와; 무채와 고춧가루를 포함하여 김치속을 버무리는 속 배합단계와; 망고스틴을 상기 김치속에 첨가하는 망고스틴 첨가단계와; 절여진 상기 배추에 망고스틴이 첨가된 상기 김치속을 채워 넣는 속 채움단계와; 김치속이 채워진 상기 배추를 숙성시키는 숙성단계로 구성되어, 미감이 좋은 김치를 장기간 보관할 수 있을 뿐 아니라, 김치가 빨리 시는 것을 방지하며, 특히, 크산톤, 폴리페놀, 펙틴 등 인체에 유익한 무기질을 다량 함유하여 각종 성인병의 예방 및 치료를 도모할 수 있도록 하는 것이다.The present invention relates to a mangosteen cabbage kimchi and a method of manufacturing the same, and in particular, to provide a mangosteen cabbage kimchi containing a mangosteen and a method for producing the same, pickling step of trimming the Chinese cabbage and pickling; A genus step of mixing kimchi including radish and red pepper powder; A mangosteen addition step of adding mangosteen to the kimchi; Filling the kimchi with added mangosteen to the pickled cabbage; It is composed of the ripening step of ripening the cabbage filled with kimchi, not only can keep the kimchi with a good taste for a long time, but also prevents kimchi from fast soaking, especially, the minerals beneficial to the human body such as xanthone, polyphenol, pectin It contains a large amount so that it is possible to prevent and treat various adult diseases.
망고스틴, 배추김치, 숙성, 절임, 김치속 Mangosteen, Chinese cabbage kimchi, Ripening, Pickles, Kimchi
Description
본 발명은 망고스틴 배추김치 및 그 제조방법에 관한 것으로서 특히, 망고스틴을 함유한 망고스틴 배추김치 및 그 제조방법을 제공하기 위한 것으로써, 미감이 좋은 김치를 장기간 보관할 수 있을 뿐 아니라, 김치가 빨리 시는 것을 방지하며, 특히, 크산톤, 폴리페놀, 펙틴 등 인체에 유익한 무기질을 다량 함유하여 각종 성인병의 예방 및 치료를 도모할 수 있는 것이다.The present invention relates to a mangosteen cabbage kimchi and a method of manufacturing the same, and in particular, to provide a mangosteen cabbage kimchi containing a mangosteen and a method of manufacturing the same, not only can be stored for a long time with good taste, kimchi It prevents fast soaking and, in particular, contains a large amount of minerals beneficial to the human body, such as xanthones, polyphenols, and pectins, to prevent and treat various adult diseases.
일반적으로 배추김치는 우리나라의 전통 발효 음식 중 하나로, 소금물에 절인 배추 안에 무채와 고춧가루 등을 버무린 김치속을 채워 넣은 후, 숙성시켜서 섭취하게 된다.In general, Chinese cabbage kimchi is one of the traditional fermented foods of Korea, filled with sauerkraut and red pepper powder in sauerkraut pickled in salted cabbage, it is consumed by ripening.
그러나, 이러한 일반적인 배추김치는 적절하게 숙성되었을 때 최상의 미감과 맛을 발휘하지만, 최상의 상태를 유지하는 기간이 비교적 짧기 때문에, 빨리 시거나 장기간 보관시 미감이 떨어지게 된다는 문제점이 있었다.However, this general cabbage kimchi exhibits the best taste and taste when properly matured, but because of the relatively short period of maintaining the best state, there was a problem that the taste is poor when soured or stored for a long time.
본 발명은 상기의 문제점을 해소하기 위한 것으로, 망고스틴을 함유한 망고스틴 배추김치 및 그 제조방법을 통하여, 미감이 좋은 김치를 장기간 보관할 수 있을 뿐 아니라, 김치가 빨리 시는 것을 방지하며, 특히, 크산톤, 폴리페놀, 펙틴 등 인체에 유익한 무기질을 다량 함유하여 각종 성인병의 예방 및 치료를 도모할 수 있도록 하는 망고스틴 배추김치 및 그 제조방법을 제공하고자 한다.The present invention is to solve the above problems, through the mangosteen cabbage kimchi containing mangosteen and its manufacturing method, not only can be stored for a long time aesthetic taste, but also prevents kimchi fast sour, especially It is intended to provide a mangosteen cabbage kimchi and a method of manufacturing the same to contain a large amount of minerals beneficial to the human body, such as xanthone, polyphenol, pectin, and to prevent and treat various adult diseases.
이러한 본 발명의 망고스틴 배추김치 제조방법은 배추를 다듬어 소금물에 절이는 절임단계와; 무채와 고춧가루를 포함하여 김치속을 버무리는 속 배합단계와; 망고스틴을 상기 김치속에 첨가하는 망고스틴 첨가단계와; 절여진 상기 배추에 망고스틴이 첨가된 상기 김치속을 채워 넣는 속 채움단계와; 김치속이 채워진 상기 배추를 숙성시키는 숙성단계로 구성함으로써 달성된다.Mangosteen cabbage kimchi production method of the present invention comprises a pickling step of trimming the Chinese cabbage and pickling; A genus step of mixing kimchi including radish and red pepper powder; A mangosteen addition step of adding mangosteen to the kimchi; Filling the kimchi with added mangosteen to the pickled cabbage; It is achieved by constructing a maturation step of ripening the cabbage filled kimchi.
그리고, 본 발명의 망고스틴 배추김치는 상기 제조방법을 통하여 제조됨으로써 달성된다.And, mangosteen cabbage kimchi of the present invention is achieved by being produced through the above production method.
우선, 본 발명에 함유되는 망고스틴(mangosteen)은 고추나무과로 분류되며, 'Garcinia mangostana'라는 학명을 갖는 쌍떡잎식물 무환자나무목 고추나무과의 상록교목으로서, 나무의 높이는 약 10m에 직경은 약 1m이며, 말레이시아가 원산지로 현재는 인도네시아, 말레이시아, 타이완, 필리핀, 인도, 스리랑카 등지에 분포되어 있다.First, mangosteen (mangosteen) contained in the present invention is classified as a red pepper family, is an evergreen tree of a dicotyledonous tree without the name of 'Garcinia mangostana' pepper tree, the height of the tree is about 10m, the diameter is about 1m, It is native to Malaysia and is now distributed in Indonesia, Malaysia, Taiwan, the Philippines, India and Sri Lanka.
이러한 망고스틴 열매(이하 망고스틴이라 한다)는 약간 납작한 공 모양으로 탁구공보다 다소 크며, 지름 4~7cm이며 꽃이 핀 다음 5개월 뒤에 자줏빛을 띤 검은색으로 익고 꽃받침이 붙어 있고, 종자는 방사상으로 늘어서고 종자 겉에 붙은 육질부를 먹는다.These mangosteen fruit (hereinafter referred to as mangosteen) are slightly flattened balls, somewhat larger than ping-pong balls, 4-7 cm in diameter, ripened to a purplish black color 5 months after flowering, and the seeds are radial. Lined with meat and eat the flesh attached to the outside of the seed.
특히, 망고스틴은 향기가 있고 새콤달콤하여 열매 중의 여왕이라고 할 정도로 맛이 뛰어나며, 20% 가까이가 당분이기 때문에 단맛이라면 견줄만한 과일이 없을 정도로, 과육의 색소에는 타닌이 들어 있어 쉽게 색이 변하지 않는 다는 특징을 가지고 있다.In particular, mangosteen is fragrant, sweet and sour, and is so delicious that it is said to be the queen of the fruit. Since it is almost 20% sugar, sweetness has no comparable fruit, and the flesh of the pigment contains tannins, which does not change color easily. It has a feature.
아래의 표 1은 망고스틴에 대한 100g당 식용 성분표를 나타낸다.Table 1 below shows the edible ingredient table per 100 g for mangosteen.
[표 1] 망고스틴에 대한 100g당 식용 성분표Table 1 Table of Edible Ingredients per 100 g of Mangosteen
이하, 본 발명의 망고스틴 배추김치 제조방법에 대한 네 가지 실시예를 상세히 설명하면 다음과 같다.Hereinafter, the four embodiments of the mangosteen cabbage kimchi production method of the present invention will be described in detail.
본 발명의 망고스틴 배추김치 제조방법에 대한 제1실시예 내지 제4실시예는 각각 절임단계, 속 배합단계, 망고스틴 첨가단계, 속 채움단계, 그리고 숙성단계를 모두 포함하되, 각 실시예의 차이점은 상기 망고스틴 첨가단계에 있어서, 망고스틴의 첨가 방법에 차이가 있는 것이다.The first to fourth embodiments of the mangosteen cabbage kimchi production method of the present invention includes each of the pickling step, genus blending step, mangosteen addition step, stuffing step, and aging step, the difference between each embodiment In the mangosteen adding step, there is a difference in the method of adding mangosteen.
(제1실시예)(First embodiment)
본 발명의 망고스틴 배추김치 제조방법에 대한 제1실시예는, 배추를 다듬어 소금물에 절이는 절임단계와; 무채와 고춧가루를 포함하여 김치속을 버무리는 속 배합단계와; 망고스틴을 껍질 채 갈아 상기 김치속에 포기당 80~120g 첨가하는 망고스틴 첨가단계와; 절여진 상기 배추에 망고스틴이 첨가된 상기 김치속을 채워 넣는 속 채움단계와; 김치속이 채워진 상기 배추를 숙성시키는 숙성단계로 구성되는 것을 특징으로 한다.The first embodiment of the mangosteen cabbage kimchi production method of the present invention, the pickling step of trimming the Chinese cabbage and pickling; A genus step of mixing kimchi including radish and red pepper powder; A mangosteen adding step of peeling mangosteen and adding 80-120 g per aeration into the kimchi; Filling the kimchi with added mangosteen to the pickled cabbage; Kimchi genus is characterized by consisting of the ripening step of ripening the cabbage filled.
우선, 상기 절임단계에서는, 배추의 겉잎만 떼어내고 반으로 가른 뒤, 이 배추를 소금물에 6~9시간 가량 절인다.First, in the pickling step, remove only the outer leaves of the Chinese cabbage and cut in half, then the Chinese cabbage is pickled in brine for 6-9 hours.
그리고, 상기 속 배합단계에서는, 무를 가늘게 채 썰고, 대파, 쪽파, 미나리는 약 3cm 길이로 썰며, 마늘과 생강은 껍질을 벗겨 다져 놓는다.And, in the genus compounding step, thinly chopped radish, cut leek, chives, buttercups to about 3cm in length, peeled and peeled garlic and ginger.
이후, 무채에 고춧가루를 넣고 골고루 버무린 뒤, 상기의 대파, 쪽파, 미나리와 마늘, 생각을 넣고 다시 골고루 버무려 김치속을 준비하게 된다.Then, mix red pepper powder in radish and mix well, put the leek, chives, parsley and garlic, and thoughts and mix it again to prepare kimchi.
상기 망고스틴 첨가단계에서는, 망고스틴을 껍질 채 믹서기에서 100메시(1inch당 나열 개수) 정도의 크기로 갈아 상기 김치속에 배추 포기당 80~120g씩 첨가한 후 골고루 섞는다.In the step of adding mangosteen, grind the mangosteen into a size of about 100 mesh (number per 1 inch) in a blender while peeling, add 80-120 g of cabbage into the kimchi, and mix it evenly.
상기 속 채움단계에서는, 상기 절임단계에서 소금물에 절인 상기 배추에 망고스틴이 첨가된 상기 김치속을 채워 넣는다.In the filling step, the kimchi filling the mangosteen is added to the cabbage pickled in brine in the pickling step.
마지막으로 상기 숙성단계에서는, 항아리 등의 숙성용기에 김치속이 채워진 상기 배추를 담고 숙성시킴으로써 본 발명의 망고스틴 배추김치 제조방법이 완료되는 것이다.Finally, in the aging step, the method of manufacturing the mangosteen cabbage kimchi of the present invention is completed by containing the aged cabbage filled with kimchi in a aging container such as a jar.
여기에서, 4인 가족을 기준으로 배추 10포기를 망고스틴 배추김치로 제조할 경우, 무 3kg, 대파 200g, 쪽파 400g, 마늘 600g, 생강 90g, 고춧가루 800g이 대략 소요되며, 이때, 망고스틴은 배추 포기당 80~120g이므로, 배추 10포기에 대하여 망고스틴은 대략 800~1200g 가량 첨가되는 것이다.Here, in the case of manufacturing 10 cabbages with mangosteen cabbage kimchi on the basis of a family of four, 3kg radish, 200g, leek 400g, garlic 600g, ginger 90g, red pepper powder 800g takes approximately, at this time, mangosteen cabbage Since it is 80 to 120 g per aeration, about 800 to 1200 g of mangosteen is added for 10 cabbages.
(제2실시예)Second Embodiment
본 발명의 망고스틴 배추김치 제조방법에 대한 제2실시예는, 배추를 다듬어 소금물에 절이는 절임단계와; 무채와 고춧가루를 포함하여 김치속을 버무리는 속 배합단계와; 잘게 썰어서 말린 망고스틴을 분쇄하여 상기 김치속에 포기당 80~120g 첨가하는 망고스틴 첨가단계와; 절여진 상기 배추에 망고스틴이 첨가된 상기 김치속을 채워 넣는 속 채움단계와; 김치속이 채워진 상기 배추를 숙성시키는 숙성단계로 구성되는 것을 특징으로 한다.A second embodiment of the mangosteen cabbage kimchi production method of the present invention, the pickling step of trimming the Chinese cabbage and pickling; A genus step of mixing kimchi including radish and red pepper powder; Finely chopped and dried mangosteen, and adding mangosteen to 80-120 g of sauerkraut into the kimchi; Filling the kimchi with added mangosteen to the pickled cabbage; Kimchi genus is characterized by consisting of the ripening step of ripening the cabbage filled.
여기에서, 상기 절임단계, 속 배합단계, 속 채움단계, 그리고 숙성단계는 상기 제1실시예와 동일하며, 제2실시예에 있어서 상기 망고스틴 첨가단계에서는, 잘게 썰어서 말린 망고스틴을 분쇄기에서 분쇄하여 미세한 분말상태로 상기 속 배합단계의 김치속에 배추 포기당 80~120g씩 첨가한 후 골고루 섞는 것에 차이가 있는 것이다.Here, the pickling step, the genus compounding step, the filling step, and the ripening step are the same as the first embodiment, in the second embodiment in the addition of the mangosteen, finely chopped and dried mangosteen in the grinder By adding the 80 ~ 120g per cabbage abandoned in the kimchi of the genus step of mixing the fine powder state there is a difference in mixing evenly.
(제3실시예)(Third Embodiment)
본 발명의 망고스틴 배추김치 제조방법에 대한 제3실시예는, 배추를 다듬어 소금물에 절이는 절임단계와; 무채와 고춧가루를 포함하여 김치속을 버무리는 속 배합단계와; 망고스틴을 압착하여 추출한 원액을 상기 김치속에 포기당 80~120g 첨가하는 망고스틴 첨가단계와; 절여진 상기 배추에 망고스틴이 첨가된 상기 김치속을 채워 넣는 속 채움단계와; 김치속이 채워진 상기 배추를 숙성시키는 숙성단계로 구성되는 것을 특징으로 한다.The third embodiment of the mangosteen cabbage kimchi production method of the present invention, the pickling step of trimming the Chinese cabbage and pickling; A genus step of mixing kimchi including radish and red pepper powder; Mangosteen addition step of adding 80 ~ 120g per aeration to the kimchi extracted by compressing the mangosteen into the kimchi; Filling the kimchi with added mangosteen to the pickled cabbage; Kimchi genus is characterized by consisting of the ripening step of ripening the cabbage filled.
여기에서, 상기 절임단계, 속 배합단계, 속 채움단계, 그리고 숙성단계는 상기 제1실시예와 동일하며, 제3실시예에 있어서 상기 망고스틴 첨가단계에서는, 망고스틴을 압착하여 추출한 원액을 상기 속 배합단계의 김치속에 배추 포기당 80~120g씩 첨가한 후 골고루 섞는 것에 차이가 있는 것이다.Here, the pickling step, the genus compounding step, the filling step, and the aging step is the same as the first embodiment, in the third embodiment in the addition of the mangosteen, the raw liquid extracted by compressing the mangosteen Addition of 80 ~ 120g per cabbage abandoned to kimchi in the genus step of mixing the difference is evenly mixed.
(제4실시예)(Example 4)
본 발명의 망고스틴 배추김치 제조방법에 대한 제4실시예는, 배추를 다듬어 소금물에 절이는 절임단계와; 무채와 고춧가루를 포함하여 김치속을 버무리는 속 배합단계와; 망고스틴을 삶아서 뽑아낸 엑기스를 상기 김치속에 포기당 80~120ml 첨가하는 망고스틴 첨가단계와; 절여진 상기 배추에 망고스틴이 첨가된 상기 김치속을 채워 넣는 속 채움단계와; 김치속이 채워진 상기 배추를 숙성시키는 숙성단계로 구성되는 것을 특징으로 한다.The fourth embodiment of the mangosteen cabbage kimchi production method of the present invention, the pickling step of trimming the Chinese cabbage and pickling; A genus step of mixing kimchi including radish and red pepper powder; A mangosteen adding step of adding 80-120 ml of persimmons to the kimchi extract extracted by boiling mangosteen; Filling the kimchi with added mangosteen to the pickled cabbage; Kimchi genus is characterized by consisting of the ripening step of ripening the cabbage filled.
여기에서, 상기 절임단계, 속 배합단계, 속 채움단계, 그리고 숙성단계는 상 기 제1실시예와 동일하며, 제4실시예에 있어서 상기 망고스틴 첨가단계에서는, 망고스틴을 삶아서 뽑아낸 엑기스를 상기 속 배합단계의 김치속에 배추 포기당 80~120ml씩 첨가한 후 골고루 섞는 것에 차이가 있는 것이다.Here, the pickling step, the genus compounding step, the filling step, and the aging step is the same as the first embodiment, in the fourth embodiment in the addition of the mangosteen, the extract extracted by boiling the mangosteen After adding 80-120 ml of Chinese cabbage in kimchi in the genus compounding step, there is a difference in mixing evenly.
그리고, 본 발명의 망고스틴 배추김치는 상기와 같은 본 발명의 망고스틴 배추김치 제조방법에 대한 제1실시예 내지 제4실시예 중 어느 한 실시예의 제조방법을 통하여 제조되는 것을 그 기술상의 기본 특징으로 한다.In addition, the mangosteen cabbage kimchi of the present invention is manufactured through the manufacturing method of any one embodiment of the first embodiment to the fourth embodiment of the mangosteen cabbage kimchi of the present invention as described above the technical features It is done.
따라서, 상기와 같이 본 발명의 망고스틴 배추김치 제조방법에 대한 제1실시예 내지 제4실시예 중 어느 한 실시예의 제조방법을 통하여 제조된 본 발명의 망고스틴 배추김치는, 김치가 빨리 시는 것을 방지할 수 있으므로 김치를 장기간 보관할 수 있을 뿐 아니라, 아삭아삭한 미감을 갖으며, 특히 크산톤(Xanthone), 폴리페놀(Polypenol), 펙틴(Pectin) 등 인체에 유익한 무기질이 다량 함유되어 있기 때문에, 각종 성인병 예방 및 치료에도 도움을 준다는 탁월한 이점을 가진 발명인 것이다.Therefore, the mangosteen cabbage kimchi of the present invention prepared through the manufacturing method of any one embodiment of the first to fourth embodiments for the method of manufacturing mangosteen cabbage kimchi of the present invention as described above, kimchi soaks quickly Because it can prevent the kimchi can be stored for a long time, it has a crisp aesthetic, especially because it contains a large amount of beneficial minerals such as Xanthone, Polyphenol, Pectin, etc. It is an invention having an excellent advantage that helps to prevent and treat various adult diseases.
상기 실시예는 본 발명의 기술적 사상을 구체적으로 설명하기 위한 일례로서, 본 발명의 범위는 상기의 도면이나 실시예에 한정되지 않는다.The above embodiment is an example for explaining the technical idea of the present invention in detail, and the scope of the present invention is not limited to the above drawings and embodiments.
이상과 같은 본 발명은 망고스틴을 함유한 망고스틴 배추김치 및 그 제조방 법을 통하여, 미감이 좋은 김치를 장기간 보관할 수 있을 뿐 아니라, 김치가 빨리 시는 것을 방지하며, 특히, 크산톤, 폴리페놀, 펙틴 등 인체에 유익한 무기질을 다량 함유하여 각종 성인병의 예방 및 치료를 도모할 수 있는 발명인 것이다.The present invention as described above through the mangosteen cabbage kimchi containing mangosteen and its manufacturing method, not only can be stored for a long time aesthetic taste, but also prevents kimchi fast sour, in particular, xanthone, poly It is an invention capable of preventing and treating various adult diseases by containing a large amount of minerals beneficial to the human body, such as phenol and pectin.
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