KR20070074025A - The green tea and hinoki cypress kimchi manufacture method - Google Patents

Abstract

A method of preparing Kimchi using an extract of green tea and Hinoki Cypress(Chamaecyparis obtusa) is provided, which reduces an astringent taste from green tea and a fishy smell from various salted-fishes and provides a terpene flavor and phytoncide of Hinoki Cypress to the Kimchi product. The Kimchi is prepared by soaking 100kg Chinese cabbage in saline containing 25kg salt for 8 to 10hr, dehydrating and adding a spiced filling to dehydrated Chinese cabbage. The spiced filling is prepared by mixing 12.5kg red pepper, 5 bundles of sliced scallion, 10 bundles of sliced water dropwort, 10 radish shreds, 30ml Chamaecyparis obtusa leaf essential oil, green tea leaf-infused water, green tea and glutinous rice gruel. The glutinous rice gruel is prepared by heating 1kg water, 200g kelp, 1kg onions, 1kg green onions, 100g licorice root, 400g Herklotsichthys zunasi, 500g Lentinus edodes and 1kg glutinous rice flour for 10min. The salted fishes are prepared by mixing 7kg salt-fermented anchovies, 7kg salted-shrimps, 3.3kg salted-anchovies, 4kg chopped garlic, 5kg chopped onions, 500g chopped ginger, 1kg dried Codium fragile, 5 grated radishes and crushed kelp. The green tea leaf-infused water is prepared by heating 1.8L water at 70deg.C and branching 200g green tea leaves in the heated water for 1min.

Description

The green tea and hinoki cypress kimchi manufacture method}

1 is a manufacturing process diagram of the present invention

The present invention relates to a method for producing green tea pyeonkim kimchi, and in detail, boiled glutinous rice porridge and seasoning salted salt and red pepper powder prepared with cypress oil and seasoning liquid extracted from green tea extract and cypress leaf boiled in water at 70 ° C. for 1 minute. By making kimchi by mixing, it improves the sanitary condition of kimchi by phytoncide, which is a pharmacological ingredient contained in cypress oil with sterilization and insecticidal action, and helps to alleviate various fishy smells in salted fish, It has a taste without using chemical seasoning, removes intestinal odor, gives a refreshing and cool feeling and taste, and it is fermented enough to suit our taste and is soured 4 ~ 5 days later than general kimchi. It is about how to.

In recent years, using the active ingredient of green tea, many prior art has been introduced to extend the kimchi period.

However, in the production of kimchi with the addition of green tea and its extract, there was a problem that some of the methods require a prior step to produce a green tea pickle that takes 2-3 months, polyphenols contained in green tea according to the addition of green tea extract Due to the tendency of astringent taste to decrease compared to general kimchi, there was a tendency to add sugar, and did not completely remove various fishy smells contained in salted fish.

Recently, due to the problem of detecting parasite eggs in kimchi, a more hygienic treatment method is required in the manufacturing process of kimchi.

In order to achieve the above object, the present invention is to provide a method for producing cypress green tea kimchi utilizing the beneficial physiological action of green tea and beneficial physiological action of cypress oil.

For reference, green tea is composed of water (75-80% of green leaves), caffeine, tannin, vitamins, amino acids, nitrogen compounds, chlorophyll, carbohydrates, organic acids, and inorganic salts.

The active ingredient content and known efficacy of green tea is shown in Table 1 below.

     ingredient     content                      Physiology Catechin 10-18% Antioxidant, Antimutagenic, Anticancer, Blood cholesterol lowering, Suppression of blood pressure elevation, Inhibition of platelet aggregation, Antibacterial, Antiviral Flavonoids 0.6-0.7% Increased capillary resistance, antioxidant, hypotension, deodorant effect Caffeine 2-4% Central nervous system excitement, sleep prevention, cardio, diuresis Polysaccharides About 0.6% Blood pressure increase suppression (antidiabetic) Vitamin C 150-250mg% Anti-scurvy, antioxidant, cancer prevention Vitamin E 25-70mg% Antioxidant, Cancer Prevention, Anti-Infertility B-carotene 13-29mg% Antioxidant, Cancer Prevention, Immune Strength GABA 100-200mg% Inhibition of blood pressure rise, inhibitory nerve transmission Saponins 0.1% Anti-cancer, anti-inflammatory Fluoride 90-350ppm Caries prevention zinc 35-75ppm Prevention of taste abnormalities, prevention of dermatitis, suppression of immunity lowering selenium 1.0-1.8ppm Antioxidant, Cancer Prevention, Myocardial Disorder Prevention

As shown in Table 1, by using the rich antioxidant activity of the green tea physiological action to add the green tea extract properly, in the present invention, in the production of kimchi, the degree of attenuation of the astringent taste according to the addition of green tea extract The standard amount of green tea extract will be selected as a standard.

In addition, in the production of kimchi utilizing the usefulness of the terpene flavor and phytoncide contained in the cypress oil, a standard addition amount for relieving the fishy smell of the addition of the green tea extract and the scent of various salted fish added to the kimchi To provide a method for producing green tea pyeonkimchi to be selected.

For reference, cypress oil is an evergreen conifer tree and has been planted in Korea since 1904 as a boiled species of acupressure on Jeju Island and South Coast. The material is firm, dense, fragrant, reddish, and weatherproof. There are leaves that have been used for bleeding, abdominal pain as medicinal.

In addition, it was used as a natural flavoring by extracting oil of cypress from the leaves and branches, and used as an antitussive, and the fragrance is said to be good for lung disease in the past because it clears the air.

In particular, coniferous forest baths are clear because of the terpene scent that is abundantly secreted from coniferous forests, and its main component is made up of dozens of substances, including alpha-pinene.

Phytoncide is primarily an antimicrobial agent for plants against microorganisms, while terpene also acts as a phytoncide and is an active substance for the plant itself, attracting or inhibiting insects and hindering the growth of other plants. It has a complex action.

For reference, the essential oil content of domestic conifer leaves is shown in Table 2 below.

dropsy winter summer fir 2.9 3.3 Bulbous tree 3.9 4.8 Pine tree 1.7 1.3 Pine tree 1.6 2.1 Pine tree 0.7 0.8 Cedar 3.6 4.0 White 5.2 5.5 Artist 3.1 3.3 juniper 1.8 1.4 Cypress 1.0 1.3

 (Source: Park Jae-cheol. 1991. 'Environment and Landscape')

As shown in Table 2, it can be seen that the oil content is particularly abundant in the cypress among several conifers.

Thus, essential oils extracted from trees or leaves of coniferous species are volatile substances, which are known as powerful antibacterial substances to remove odors, remove stress, relieve tension, insect repellent, diuresis, expectoration, tonic, anti-inflammatory, and pleasant effects.

In order to achieve the above object, the following describes a more preferable method for producing green tea pike kimchi according to the present invention by the accompanying drawings.

The manufacturing process of cypress green tea kimchi of the present invention, as shown in Figure 1, the manufacturing step of cypress oil, cooling the boiled water to 70 ℃ boiled dry green tea leaves, preparing a glutinous rice porridge with natural seasoning liquid, After preparing radish, onion, ginger, dried hearing, liver radish added salted salt, mixed with red pepper powder, chives, buttercups, radish seasoning stuffing, and then well mixed with pickled cabbage and ripening.

In the present invention, the cypress milk manufacturing step, the cypress milk was collected in October 2005, the leaves of the cypress inhabiting the area of Geumgok-ri, Bukil-myeon, Jangseong-gun, Jeonnam was used as a material.

The harvesting of cypress oil used the traditional distilled shochu method.

3 kg of the collected cypress leaves were washed with clean water 2-3 times, dehydrated, poured water into the cauldron so that the cypress leaves were soaked, placed on a cauldron and a cooler on the cauldron, and covered with steam. As the steam in contact with the cooler placed on the soaking ring was cooled, the condensate extracted through the soaking ring was put into a separatory funnel, and only the essential oil component (45-75 ml) of the upper layer was extracted.

In the step of boiling the green tea leaves, the green tea boiled 1.8 l of water and cooled to 70 ℃ and then boiled 200 g of boseong acid dried green tea leaves for 1 minute and then stored separately.

In the step of manufacturing glutinous rice porridge with the natural seasoning solution, the natural seasoning solution is preferably 1 kg of water, 200 g of kelp, 1 kg of onion, 1 kg of leek, 100 g of licorice, 400 g of re-dip (dipori), 500 g of shiitake mushrooms in boiling water Take water boiled for 10 minutes and add 2kg of glutinous rice flour to make porridge.

In the salted salt manufacturing step, 7kg of anchovy sake, 7kg of shrimp chopped, 4kg of garlic minced in 3.3kg of anchovy, 4kg of chopped onion, chopped ginger 500g, 1kg of dry hearing, 5 pieces of ground radish and dried in the natural seasoning solution Add sea tangle to prepare salted fish.

In the marinated beef manufacturing step, the marinade in red pepper powder 12.5 ㎏ 5 slices of chives, 10 slices of parsley, 10 radishes, 10 pieces, the cypress oil and green tea We add water and green tea, glutinous rice porridge, salted fish sauce To prepare.

In the pickled cabbage addition step, pickled cabbage is pickled in 300kg of cabbage 300kg and marinated in salted water for 8-10 hours, and then dehydrated to a slight moisture, and then added to the pickled cabbage and aged. Manufacture.

The aging step is preferably aged in a cool place for about 4 to 5 days in a jar.

Hereinafter, the present invention will be described in detail with reference to the following examples.

Example 1

30 ml of essential oil components of the upper layer separated condensate extracted with cypress leaf by the separating funnel by boiling traditional distilled shochu, 1.8 liters of water boiled, cooled to 70 ℃, and then dried 200g of dried green tea leaves for 1 minute Add 1 kg of water, green tea, 1 kg of water, 200 g of kelp, 1 kg of onion, 1 kg of green onion, 100 g of licorice, 400 g of re-perilla (dipori), 500 g of shiitake mushrooms, boiled in boiling water for 10 minutes, and add 2 kg of glutinous rice flour. Prepared anchovy sake 7kg, shrimp 7kg, anchovy milk 3.3kg minced garlic 4kg, chopped onion 5kg, chopped ginger 500g, dry hearing 1kg, 5 radishes and dried in the natural seasoning solution manufacturing step Add salted kelp to prepare salted fish, and add 1 tablespoon of red pepper powder, 5 steps of sliced chives, 10 steps of parsley, 10 radishes, and add the above cypress oil, green tea powder, green tea, glutinous rice porridge and salted fish sauce. I produced the cow and I poured 25 kg of salt into 300 kg of trimmed cabbage For 8-10 hours and then pickled, and then water is little, so that dehydration, was aged and added to the sauce pickled bovine cabbage kimchi was prepared green tea cypress.

Example 2

In the same manner as in Example 1, but prepared by increasing only the essential oil component of the cypress oil to 50ml to prepare a green tea white kimchi.

Example 3

In the same manner as in Example 1, but reduced to only 15 ml of the essential oil of cypress oil to prepare a green tea white kimchi.

Example 4

In the same manner as in Example 1, but prepared by increasing the amount of green tea only to 300g green tea water and green tea white kimchi prepared with green tea was prepared.

Example 5

In the same manner as in Example 1, but the amount of green tea produced by reducing the amount of green tea only 100g and prepared green tea white kimchi prepared with green tea.

Example 6

In the same manner as in Example 1, but prepared by increasing the amount of licorice to 200 g to prepare a green tea white kimchi.

Example 7

In the same manner as in Example 1, but reduced the amount of licorice to 50 g to prepare a green tea white kimchi.

Example 8

In the same manner as in Example 1, but prepared by increasing the amount of sea tangle to 300 g prepared green tea pyeonkimchi.

Example 9

In the same manner as in Example 1, but prepared by reducing the glen seaweed to 100 g prepared green tea white kimchi.

[Comparative Example]

As a criterion for evaluation, 20-person males and females were selected for the five-point scale method (1 point very bad, 2 points bad, 3 points normal, 4 points good, 5 points very good). Was investigated and compared with Table 3 below.

incense Astringent Comprehensive Preference Example 1 4.5 4.3 4.4 Example 2 4.7 3.5 4.1 Example 3 4.1 3.9 4.0 Example 4 3.9 2.5 3.2 Example 5 3.5 4.1 3.8 Example 6 3.8 4.0 3.9 Example 7 3.7 4.0 3.9 Example 8 3.9 4.1 4.0 Example 9 3.7 3.0 3.4

According to the comparative example, it was found that the cypress green tea kimchi according to Example 1 is superior to the other Examples in total.

According to Example 2, but was prepared in the same manner as in Example 1, but when the amount of addition of the basic amount of cypress oil 30ml as in Example 2, the fragrance received the best score, but showed a tendency to increase the astringent taste, Reducing the oil was found to reduce the aroma and astringency.

In addition, the preparation in the same manner as in Example 1, but when the basic amount of green tea added more than 200g as in Example 4, the astringent taste is added, when the weight loss is greatly attenuated, the aroma tended to decrease relatively.

Next, when manufactured in the same manner as in Example 1, but when the amount of licorice base added 100g as in Example 6, did not show a large difference compared to Example 5, the fragrance was found to be slightly improved compared to Example 5 .

And prepared in the same manner as in Example 1, but when the amount increased more than the basic amount of kelp 200g as in Example 8, the astringent taste did not show a large difference compared to Example 1, but the fragrance was slightly reduced, the amount of kelp is reduced The fragrance and astringent taste was found to decrease at the same time.

The cypress green tea kimchi prepared according to the present invention utilizes terpene flavor and phytoncide contained in cypress oil as a beneficial physiological action and non-toxic natural flavor of green tea, and has excellent antimicrobial, antibacterial, antifungal and deodorizing ability. By providing kimchi utilizing the action to increase the hygiene state of the kimchi, to reduce the astringent taste due to the addition of the green tea extract, it is an invention that has the effect of reducing the airy smell from various salted fish added to the kimchi.

Claims (1)

Preparing a 30 ml of essential oil component separated from the condensate extracted with cypress leaves by a separatory funnel in a manner of lowering traditional distilled shochu; Boiling 1.8 liters of water and cooling to 70 ° C., dried 200 g of dried green tea leaves for 1 minute, and then scooped out green tea. Preparing water and green tea; 200 kg of kelp, 1 kg of onion, 1 kg of green onion, 1 kg of liquorice, 100 g of licorice (dipori), 400 g of shiitake mushrooms, put water boiled in boiling water for 10 minutes, put 2 kg of glutinous rice flour and prepare to die; Add 7kg anchovy, 7kg shrimp, 4kg chopped garlic, 3.3kg anchovy, 5kg minced onion, 500g minced ginger, 1kg dry hearing, 5 ground radishes and dried kelp grits from the natural seasoning Preparing sea salted fish; Preparing a spice by adding chile sliced in 12.5 kg of red pepper slices, 5 slices of parsley, 10 slices of radish, and 10 radishes, adding the cypress oil and green tea powdered water, green tea, glutinous rice porridge and salted fish; Method of producing green tea pyeon kimchi comprising the step of pickling cabbage 300kg to 25kg salted water for 8 to 10 hours, and then dehydrated to the extent that there is a little moisture, and then adding the seasoning beef to pickled cabbage.

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