KR20090100012A - Pork green onion seasoning and Korean soy sauce kimchi - Google Patents
Pork green onion seasoning and Korean soy sauce kimchi Download PDFInfo
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- KR20090100012A KR20090100012A KR1020080025359A KR20080025359A KR20090100012A KR 20090100012 A KR20090100012 A KR 20090100012A KR 1020080025359 A KR1020080025359 A KR 1020080025359A KR 20080025359 A KR20080025359 A KR 20080025359A KR 20090100012 A KR20090100012 A KR 20090100012A
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- kimchi
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- 235000021109 kimchi Nutrition 0.000 title claims abstract description 42
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 30
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 21
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- 241000234282 Allium Species 0.000 title description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title description 2
- 238000000034 method Methods 0.000 claims abstract description 14
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- 240000004160 Capsicum annuum Species 0.000 claims abstract description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 5
- 235000008397 ginger Nutrition 0.000 claims abstract description 5
- 239000004570 mortar (masonry) Substances 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 5
- 239000001728 capsicum frutescens Substances 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 235000015090 marinades Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 abstract description 4
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- 230000005070 ripening Effects 0.000 abstract description 3
- 150000003839 salts Chemical class 0.000 abstract description 3
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- 235000002283 Capsicum annuum var aviculare Nutrition 0.000 abstract 1
- 235000013303 Capsicum annuum var. frutescens Nutrition 0.000 abstract 1
- 235000002284 Capsicum baccatum var baccatum Nutrition 0.000 abstract 1
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- 235000005254 Allium ampeloprasum Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
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- 244000052616 bacterial pathogen Species 0.000 description 1
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- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
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- 230000020477 pH reduction Effects 0.000 description 1
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- 230000000149 penetrating effect Effects 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
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- 238000002791 soaking Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
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Classifications
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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
-
- 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
Abstract
Description
본 발명은 돼지파양념과 조선간장이 함유된 김치 그 제조방법에 관한 것이다.The present invention relates to a method for producing kimchi containing pork seasoning and soy sauce.
김치주재료를 잘 다듬은후 천일염이 함유된 수액에 침전시켜 김치주재료를 절임하고 깨끗한 물에 잘 씻은 후 자연탈수하여 돼지파양념과 조선간장을 잘 섞어 약간의 조미료를 첨가하여 김치주재료에 잘 버무려 담그는 것을 특징으로 하는 돼지파양념 조선간장김치 그 제조방법을 기술적으로 한다.After trimming the kimchi ingredients, settle them in the sap containing sun salt, pickle the kimchi ingredients, wash them well in clean water, dehydrate them naturally, mix the pork seasoning with soy sauce, add a little seasoning, and soak them in the kimchi ingredients. Pork green onion seasoned soy sauce kimchi characterized by its technical method.
옛날부터 내려오는 각종 생선젓갈류 액젓김치보다 잘 무르지않고 저장성이 좋은 섬유질과 단백질이 풍부하고 항암물질이 함유된 몸에 좋은 한국전통발효식품인 조선간장김치 제조방법이다.It is a method of preparing Korean soy sauce kimchi, a Korean traditional fermented food that is not as soft as fish paste kimchi from ancient times, rich in fiber and protein with good shelf life, and contains anticancer substances.
한국전통발효식품인 조선간장은 정장작용과 해독작용을 해주는 효능이 있다고 한다. 한국식품개발원의 연구에 의하면 한국전통장류에 들어있는 항암억제성분은 된장 70％, 고추장50％, 간장30％순으로 나타난다.Chosun soy sauce, a Korean traditional fermented food, is said to have a potent and detoxifying effect. According to a study conducted by the Korea Food Research Institute, the anticancer inhibitors in Korean traditional soybeans are 70% of doenjang, 50% of red pepper paste, and 30% of soy sauce.
조선간장의 효능은 콩원료가 일정염도에서 미생물에 의해 발효됨으로서 만들어지는 한국의 전통발효식품이다. 곡류와 채소류위주의 선조들의 음식문화에서 맛을 부여해주는 중요한 조미료로서 조상의 지혜가 담긴 과학적인 발효식품 조선간장 인 것이다.The efficacy of Chosun Soy Sauce is a traditional Korean fermented food made by fermenting soybean materials by microorganisms at certain salinity. It is a scientific fermented soy sauce containing the wisdom of ancestors as an important seasoning that gives taste to the food culture of ancestors, mainly grains and vegetables.
전통발효식품이면서 장기간 저장할 수 있는 기본적인 조미료이다 곡류위주의 식생활에서 부족한 제한 아미노산을 보충해주며 맛을 부여해준다.It is a traditional fermented food and a basic seasoning that can be stored for a long time. It supplements and gives a taste that is limited in grain-oriented diet.
현재는 산분해 간장과 양조간장이 주로 생산되고있다. 그러나 조선간장은 콩만을 원료로 하여 세균이 번식된 메주를 만들고 소금물에 발효, 숙성시킨다.Currently, acid-decomposed soy sauce and brewed soy sauce are mainly produced. However, Chosun Soy Sauce is made from soybeans only, making bacteria-grown meju, fermented and aged in brine.
그래서 본 발명은 한국의 전통발효식품 조선간장김치와 지방의 토속양념류 돼지파가 혼합된 양념의 조성물과 그 제조방법에 관한 것으로서 더욱 상세하게는 다양한 김치재료에 돼지파, 고춧가루, 마늘, 생강이 혼합된 돼지파양념과 조선간장김치의 조성물과 그 제조방법에 관한 것이다.Therefore, the present invention relates to a composition of a seasoned Korean fermented soy sauce kimchi and a local spiced pork chop and a method of preparing the same. More specifically, the mixture of pork, red pepper, garlic, and ginger in various kimchi ingredients It relates to a composition of pork and marinated pork seasoning and soy sauce kimchi and its manufacturing method.
본 발명의 특징이라 할 수 있는 돼지파양념과 조선간장김치 제조방법을 설명한다.It will be described a method for producing pork marinade and Korean soy sauce kimchi that can be characterized as a feature of the present invention.
본 발명의 목적 및 장점들은 설명서에 의해 알게될 것이다. 또한 발명의 특허청구범위에 나타난 수단과 조합에 의해 실현될 수 있다.The objects and advantages of the invention will be appreciated by the description. It can also be realized by means and combinations indicated in the claims of the invention.
본 발명은 특허청구인의 가정에서 선조들로부터 전통으로 내려오는 지방의 토속양념류 돼지파와 고춧가루, 마늘, 생강을 혼합하여 나무절구에 넣어 곱고 쫀득쫀득하게 찧어 양념을 만들고 한국전통발효식품인 조선간장에 찧어 만들어진 돼지파양념을 섞어 약간의 조미료를 혼합하여 준비된 김치재료에 버무려 담그는 돼지파양념 조선간장김치 그 제조방법에 관한 것이다.The present invention is made by mixing the local spiced pork, red pepper powder, garlic, and ginger from the ancestors' tradition in the home of the claimant, putting them in a wooden mortar and steaming them in a wooden mortar to make spices. It relates to a method for producing pork marinated soy sauce kimchi soaked in kimchi material prepared by mixing the prepared pork marinade and mixed with a little seasoning.
우리나라의 김치는 고려시대때부터 술담그기, 장담그기의 발효식품이 시작되 었다고 하고 농경문화가 정착되면서 김치문화가 시작되었다고 한다. 그러나 선조들로부터 내려오는 김치 담그는 방법은 현재에 이르기까지 각종의 생선젓갈류나 액젓으로만 김치를 담그어져왔다.Kimchi in Korea is said to have been fermented food of alcoholic and jangdamgi since the Goryeo Dynasty, and Kimchi culture began when agricultural culture was established. However, the method of dipping kimchi from ancestors has been soaking kimchi only with various kinds of fish sauce or fish sauce.
본 발명의 돼지파양념 조선간장김치는 특허청구인의 가정에서 선조들로부터 전통으로 내려오는 돼지파양념을 제조하여 조선간장을 혼합하여 제조하는 것이다.Pork marinated soy sauce kimchi of the present invention is to produce a mixture of Joseon soy sauce by making a pork marinade coming down from the ancestors tradition in the home of the claimant.
우리나라의 김치에 관한 최초의 기록은 고려때부터 술빚기, 장담그기 등의 발효음식을 매우 잘한다고 씌여있다. 이 시기에 이미 저장발효식품이 생활화 되었음을 알 수 있다.The earliest record of Kimchi in Korea is said to be very good at fermented foods such as sake brewing and jangdam making. At this time, it can be seen that the fermented foods have become a living.
김치는 익어감에 따라 항균작용을 갖는다. 숙성과정중 발생하는 젓산균에 의해 유해균의 작용이 억제되어 김치가 익어감에 따라 새콤한 맛을 내는 젓산균은 좋은 맛을 내줄뿐만 아니라 창자속의 다른 균을 억제하여 이상발효를 막을 수 있고 병원균을 억제한다고 한다.Kimchi has antibacterial effects as it ripens. The effects of harmful bacteria are suppressed by the fungi produced during the ripening process, and as the kimchi ripens, the sour taste not only gives a good taste but also inhibits other germs in the intestine, preventing abnormal fermentation and inhibiting pathogens. It is said.
또한 김치는 육류나 산성식품의 과잉섭취시 혈액의 산성화로 발생되는 산 중독증을 예방해준다. 김치에 사용되는 주재료들은 공통적으로 수분이 많아서 다른 영양소의 함량을 낮게하지만 유산균은 장내 유해세균의 번식을 차단하고 정장작용을 한다고 한다.In addition, kimchi prevents acid poisoning caused by acidification of blood when excessive intake of meat or acidic foods. The main ingredients used in kimchi are commonly water, which lowers the content of other nutrients, but lactic acid bacteria are said to block the growth of harmful bacteria in the intestine and act as a formal function.
성인병예방에도 도움을 주는데 비만, 고혈압, 당뇨, 소화기계통의 암예방에도 효과가 있다고 한다.It also helps prevent adult diseases, and is also effective in preventing obesity, hypertension, diabetes, and cancer of the digestive system.
이외에도 김치류는 채소료의 즙과 식염 등의 복합작용에 의해 장내를 깨끗이 해주는 작용을 한다. 위장내의 단백질 분해효소인 펩신 분비를 촉진시켜 장내 미생물분포를 정상화시킨다고 한다.In addition, kimchi is a function of cleaning the intestines by the complex action of vegetable juice and salt. It promotes the secretion of pepsin, a protease in the stomach, to normalize the intestinal microbial distribution.
본 발명은 문제점을 해결하기위해 안출된 것으로서 김치의 표면 및 김치속으로 다량의 단백질과 인체에 필요한 필수 아미노산과 각종 비타민 등의 영양분을 함유하고 있는 돼지파양념과 조선간장을 침투 및 함유시켜 균형된 영양공급식품으로 각종 성인병과 암도 예방할 수 있는 돼지파양념 조선간장김치의 제조를 목적으로 한다.The present invention has been made to solve the problem as a balanced nutrition by penetrating and containing pork marinade and Chosun soy sauce containing a large amount of protein and nutrients such as essential amino acids and various vitamins necessary for the human body into the surface of kimchi and kimchi It is intended to produce pork marinated soy sauce kimchi that can prevent various adult diseases and cancer as a food supply.
또한 조선간장이 함유됨으로서 김치가 익어가는 속도를 늦추어주며 신선한 맛과 감칠맛을 좀더 오래 유지시켜주고 계절에 관계없이 각종 김치류에 적용할 수 있는 돼지파양념 조선간장김치의 제조를 목적으로 하고 있다.Also, it contains Korean soy sauce, which slows down the speed of kimchi ripening, maintains fresh and umami taste for a longer time, and is intended for the production of pork seasoned soy sauce kimchi that can be applied to various kimchi regardless of season.
이상 설명한 바와 같이 본 발명은 지방의 토속양념류 돼지파양념과 한국의 전통발효식품인 조선간장을 혼합하여 조미료를 약간 조정할 수 있으며 세대간의 기호에 맞는 다양한 종류의 김치를 제조할 수 있다.As described above, the present invention can adjust the seasoning slightly by mixing the local seasoned pork pork seasoning and Korean traditional fermented soy sauce, and can produce various kinds of kimchi to suit the preferences of generations.
특히 본 발명인 돼지파양념은 현대인에게 많은 성인병예방에 효과가 있고 조선간장에는 항암효과가 있는 한국의 전통발효식품으로서 돼지파양념 조선간장김치는 현대인에게 편리한 건강식품으로 발전할 것이다.In particular, the pig pork seasoning of the present invention is effective in preventing many adult diseases to modern people and the Korean traditional fermented food with anti-cancer effect to Joseon soy sauce will be developed as a convenient health food for modern people.
본 발명에 따른 지방의 토속양념류 돼지파양념과 한국의 전통발효식품인 조선간장김치 제조방법을 설명한다.It will be described a method of producing Korean native seasoned pork leek and Korean traditional fermented soy sauce kimchi according to the present invention.
본 발명의 실시예에 따른 지방의 토속양념류 돼지파양념 및 한국의 전통발효식품 조선간장김치 제조방법, 김치소재에 첨가하는 돼지파양념 준비과정, 그리고 김치소재에 양념류, 조선간장을 투입하여 제조하는 김치제조방법이다.Method of producing Korean native seasoned pork marinated pork and Korean traditional fermented food Chosun Soy Kimchi according to an embodiment of the present invention, preparation process for adding pork kimchi to kimchi material, and adding seasonings and soy sauce to kimchi material Kimchi production method.
상기의 지방토속양념류 돼지파를 재배, 보관하는 방법은 가을 마늘 파종시기에 파종하고 겨울을 지나 여름 마늘 수확기에 수확을 하여 마늘과 같이 건조시켜 보관하는 것이다.The method of cultivating and storing the above-mentioned local soil spice pork is sowing in the autumn garlic sowing season, harvested in the summer garlic harvester after winter, and dried like garlic.
상기 지방토속양양념류 돼지파양념의 제조방법은 돼지파, 고춧가루, 마늘, 생강을 혼합하여 나무절구에 넣고 곱고 쫀득쫀득하게 찧어 양념을 제조하는 것이다.The production method of the above-mentioned fatty earth spice pork leek seasoning is to mix the pork, red pepper powder, garlic, ginger, put in a wooden mortar and finely and squeezed to prepare the seasoning.
상기의 돼지파양념을 조선간장과 혼합하여 조미료를 약간 넣어 김치소재에 골고루 버무려 담그는 것이 그 제조방법이다.The above method is to mix the pork marinated with Chosun soy sauce and add a little seasoning and soak it evenly in kimchi material.
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