KR20090085997A - A ginseng pickle and product method of it - Google Patents

Abstract

Ginseng pickles retaining its original shape and a preparing method thereof are provided to make holes in ginseng using a needle bar and to sugar and mix with red pepper paste in order to improve a taste and flavor. A method for preparing ginseng pickles retaining its original shape comprises: a first step of washing ginseng and removing its head part; a second step of making about 200 holes in the ginseng body using a needle bar; a third step of soaking the perforated ginseng in sugar for 48 hours; mixing red pepper paste with the sugared ginseng in a constant mixing ratio; and aging the ginseng mixture at the temperature of 5-15‹C for 30 days.

Description

Ginseng pickles utilizing the ginseng round and its manufacturing method {A Ginseng Pickle and Product Method of It}

The present invention relates to ginseng pickles made by utilizing the circular shape of ginseng, unlike the conventional sliced ginseng pickles.

Kimchi, a representative and unique fermented food (food) of our nation, is mixed with fermented cabbage and radish (beef), various ingredients such as green onion, garlic, ginger, and seasonings such as red pepper powder and seasoning, and fermented. It is one of the foods that is attracting attention all over the world because it has a unique taste, contains a large amount of minerals and vitamins, and is rich in lactic acid bacteria, which is very beneficial to the human body and also has an excellent tonic effect.

One of our foods, pickles, radishes, cucumbers, garlic, peppers, deodeok and bellflowers are pickled with salt soy sauce, seasoned with red pepper powder and aged for long-term storage.

As described above, conventional pickles are marinated in coarse salt or soy sauce in the main material, and seasoned with salt, so that the salt is generally salty and slightly bitter.

In recent years, as the food culture is diversified and advanced, foods made with ginseng as main ingredients or subsidiary materials are being developed. As a representative food (kimchi) using ginseng, Korean Patent Publication No. 1991-8900 "Method of manufacturing ginseng kimchi "Method of manufacturing packing kimchi with ginseng as a main material", and Japanese Patent Laid-Open Publication No. 1992-9322 and Publication No. 1992-9324, and Publication No. 1994-23380 The manufacturing method of ginseng kimchi "and Korean Patent Registration No. 283922" Ginseng Kimchi manufacturing method "are known.

"Method of manufacturing ginseng kimchi" of Korean Patent Publication No. 1991-8900 is prepared by mixing kimchi containing ginseng with pickled cabbage, and Korean Patent Publication No. 1956-23380 "Ginseng added with seasoning "Method of manufacturing kimchi" was prepared by mixing seasoned cabbage with pickled cabbage and seasoning at 5-10 ℃ for 5-7 days, but these are simply adding ginseng when soaking cabbage kimchi. However, the taste of ginseng penetrates the cabbage and is diluted by the water generated from the cabbage, which makes it difficult to enjoy the unique taste of ginseng.

In addition, Korean Patent Application Publication No. 1992-9322 and Publication No. 199209324, "Method of manufacturing packing kimchi with ginseng as a main material," washed ginseng (salt ginseng), sugar, red pepper paste and red pepper powder, salt, sliced jujube, Chestnuts, pine nuts were mixed and left to ferment for 6 to 10 hours at 10 ~ 15 ℃ state and then packaged in individual containers.

However, this is made by mixing ginseng with seasonings such as red pepper paste, so instead of the traditional cabbage, it is simply dipping kimchi with ginseng, soaking with ginseng and fermenting for only a few hours, so the seasoning does not cut inside the ginseng. There is a problem that can not feel the deep taste of kimchi.

In addition, "Korean ginseng kimchi manufacturing method" of Korean Patent Registration No. 283922, after salting the ginseng with a mixture of doenjang and soy sauce with honey, etc. for two times, the salted ginseng pickles are chopped and seasoned into conventional kimchi seasoning materials. After mixing to obtain a ginseng mixed seasoning, the mixture of the ginseng mixed seasoning (seed) using the inside of the pickled cabbage is to be aged for 6 hours at 15 ℃ state.

However, when salting ginseng, it is salted by a mixture of honey, soybean paste and soy sauce, so that the added honey increases the sugar and extinguishes the unique taste of ginseng. Therefore, salt penetrates so strongly that it loses the taste of ginseng, and after mixing soy sauce mixed with cabbage and ripening for a short time (6 hours), ginseng seasoning does not penetrate deeply into cabbage, making it effective in flavoring ginseng. There is no problem, and because it mixes miso and soy sauce in ginseng, it could not provide a light ginseng miso itself that tastes miso or soy sauce.

Recently, with increasing interest in health, various health-related foods have been developed and marketed. Among them, there are ginseng pickles, but in the past, the size and shape of ginseng could not be measured because the ginseng was sliced and soaked in the pickles. Against this backdrop, a method for preserving the original form of ginseng while making the taste of pickles is desired.

An object of the present invention is to solve the problems of the conventional ginseng pickles described above.

Another object of the present invention is to equip the function of pickles while keeping the original shape of ginseng.

According to a first aspect of the present invention, it is characterized by having the function of pickles while keeping the original shape of ginseng.

According to a second aspect of the present invention, a hole sterilized by ginseng 200 times to preserve the original shape of ginseng is seasoned by making a hole so that the taste of pickles.

As described above, the present invention is manufactured by puncturing ginseng using a needle bar to preserve the ginseng prototype so that consumers can increase the reliability of ginseng and directly penetrate through the holes made in the ginseng sauce and gochujang seasoning. The effect can be seen to increase the taste.

The present invention, after washing the ginseng clean, remove the head portion and using a sterilized needle bar to make about 200 holes in the ginseng and put sugar in a container in a freshly maintained space for 48 hours After mixing at a certain rate in kochujang and aging for 30 days in a fresh space, the present invention relates to ginseng pickles using Kochujang prepared by vacuum packing and sterilization by a certain amount, and a method of manufacturing the same, which preserves the original form by making holes in ginseng with a needle bar. As a main ingredient, it can provide a refined ginseng pickles that can give the sweet taste of sugar and the light taste of red pepper paste, and can provide ginseng pickles that can be eaten while savoring the taste that is not hard and softly chewed because it retains sufficient moisture.

Claims (2)

In the ginseng pickles made by making a hole in the ginseng using sterilized needles and then stirring it, mixing and ripening the soy sauce The ginseng, which has about 200 holes in the ginseng, is formed by using sterilized needles on the torso and legs of ginseng with clean hair and hair removed, and then put sugar in a container for 48 hours After making a mixture in red pepper paste at a certain ratio, ginseng pickles utilizing a round, characterized in that aged for 30 days at 5 ~ 15 ℃ state. In the ginseng pickles made by making a hole in the ginseng using sterilized needles and then stirring it, mixing and ripening the soy sauce The ginseng, which has about 200 holes in the ginseng, is formed by using sterilized needles on the torso and legs of ginseng with clean hair and hair removed, and then put sugar in a container for 48 hours in a freshly maintained space. Method of producing ginseng pickles with a round, characterized in that by mixing in a predetermined ratio in the red pepper paste after aging for 30 days at 5 ~ 15 ℃