KR20100011791A - Kimchi containing extracts of ethmoid bone and preparing method thereof - Google Patents

Abstract

PURPOSE: White Kimchi containing beef bone extract and a manufacturing method thereof are provided to improve healthful effects of kimchi by containing calcium, magnesium various kinds of amino acids, and collagen etc. CONSTITUTION: A manufacturing method of white Kimchi containing beef bone extract includes a step for making seasoning by mixing 0.5~1.5 parts by weight of garlic herbs, 0.5~0.9 parts by weight of salt, 0.5~1.5 parts by weight of salted fish, 1~3 parts by weight of pear squeeze, and 0.05~0.15 parts by weight of a sweeter, a step for putting seasoning between Chinese cabbages, and a step for aging the Chinese cabbages. Sauce has one or more components selected from a group consisting of salted shrimp, salted anchovy, Ammodytes personatus sauce, salted clam, salted octopus, salted viscera, salted shad, salted hard clam, salted Helice tridens, salted salmon roe, salted yellow corvine, salted Archaeomysis kokuboi and salted conch.

Description

Kimchi containing extracts of ethmoid bone and preparing method

The present invention relates to a bone bone kimchi and a method for manufacturing the same, and more specifically, step of making seasoning by adding radish, cabbage, garlic, ginger, chestnut, jujube, salt, pear juice, salted fish and sweetener to the bone bone extract And between the seasoning made in the pickled cabbage, put in a container sealed after aging; relates to a bone bone kimchi and a method for producing the same, characterized in that it comprises a.

Kimchi is Korea's unique vegetable processed food.It is a product that is fermented at low temperature by fermenting radish, cabbage, cucumber, salt, pepper, garlic, green onion, ginger, salted fish and seasoning. It is an indispensable side dish from the table. It is usually called Ji (지) in the province, and is called chimchae (沈 菜) during the ritual. Soaking kimchi is not only a means of long-term storage of vegetables, but it is also a good fermented food because organic acids and fragrances are created by the propagation of various microorganisms during storage.

Kimchi is a source of various minerals and vitamins, and can also be used for lactic acid bacteria to enhance the appetite and improve appetite. In the past ancient times, salt, salt, salt, or sake lees were made with cucumbers, eggplants, garlic, leek, bamboo shoots, radishes, and gourds. It was so different that it was more like pickles than kimchi. On July 5, 2001, Kimchi defeated Japan's Kimchi and was approved as an international food standard by Codex, the international standard for food.

Chinese cabbage, the main ingredient of kimchi, is a biennial herb of the Chinese cabbage family. The cultivation period is short, 50 to 90 days, the cultivation is finished, and the soil is adaptable and easy to cultivate, so it is a good vegetable to be replaced with other crops. The leaves from the roots are long oval in the shape of an egg, about 40cm long, and light green. In spring, the flower stalk grows about 1m from the root, and then pale yellow cruciferous flower runs. Fruits are pod-shaped and have a lot of brown or black seeds. A cool climate of about 20 ℃ is suitable for the growth of cabbage, and autumn cabbage, which is sown in summer and cultivated in autumn, is easy to cultivate and yields a lot, but spring cabbage, which is sown when the temperature is low, is difficult to grow. It is resistant to low temperatures, so it can withstand temperatures up to minus 3 degrees Celsius, but it is weak at high temperatures.

The physicochemical component of Chinese cabbage is 94 ~ 96% water, carbohydrate 2 ~ 3%, of which 0.5 ~ 1% is dietary fiber. Recent varieties have very few green parts, so they contain trace amounts of carotene and 210 mg of potassium, which is effective for health function. Salt pickles are 2 ~ 3% salt, 91 ~ 92% moisture, vitamin C is oxidized, and 20 ~ 22mg% remain.

Beef bone has been widely used as a material for tangs in Korea. Bovine bone has been widely used as a mineral source because not only calcium (Ca) but also magnesium (Mg) and phosphorus (P). In particular, the bovine bone powder has the same usability as calcium carbonate as a calcium source, and has a higher usability as magnesium source than magnesium oxide. However, most of the calcium, magnesium and phosphorus in the bovine bone is present in the form of hydroxyapatite (hydroxyapatite) is reported to be low solubility. Therefore, as a good method for extracting calcium, it is reported that a method of extracting and using insoluble calcium usefully by adding an acidic seasoning to boil and boiling.

Beef bone has been spotlighted by pregnant women, nursing mothers, and fragile people as a food that beats the heat in summer and as a traditional food for warming people in the cold winter. In particular, bone bones are in the spotlight as a source of excellent calcium with good taste and good quality, and are widely used as a popular cooking material such as Gomtang and Seolleongtang. Commercially available bone bones can be classified into Korean cattle, cows, beef cattle, and imported bones, depending on the type of cattle. The gender is divided into cow, bull (hydrogen) and castration cattle. In general, the length or thickness of the ethmoid bone is proportional to the size of the cow, the relatively small size of the Korean beef, the cow's forelimb corresponding to the fore leg is the smallest.

One cow consists of eight bones. The bones in the front leg are called the front bone and the bone in the hind leg is called the back bone. The anterior bone has a long, long forearm (lateral bone) and a short, thick humerus (a royal bone). Also called a bone bone). The structure of the ethmoid bone is largely divided into diaphysis, which is an elongated central axis, and an enlarged portion of a bone called epiphysis at both ends of the bone. The periphery is covered with a thin layer of dense bone, but inside it is a sponge-like sponge substance. The outer side of the interosseous bone is the periosteum, and the inner middle of the bone marrow (marrow). When the bone is young, the color is mainly red, but as it ages, it becomes calcified and loses its red color gradually.

The physicochemical composition of the bone bone is composed of cells, collagen fibers, and mucoprotein matrix, which are calcified by precipitation of various calcium salts in the matrix, and many non-calcified collagen fibers therein. Is arranged in a unique shape, making the bone tissue very strong and hard. Bone temperament (基質) may vary depending on the age of the cow, but generally 1/3 of the organic and 2/3 is composed of minerals.

The purpose of the present invention is to research, develop and commercialize functional kimchi with better nutrition and taste than conventional kimchi, and also use a new type of kimchi using functional bones and animal nutrients such as cornus oil. To provide.

In order to solve the above problems,

The present invention comprises the step of adding seasoning, radish, cabbage, garlic, ginger, chestnut, jujube, salt, pear juice, salted fish and sweetener in the bone extract to make a seasoning; and put between the marinated cabbage made in the above, It provides a method for producing a bone bone kimchi characterized in that it comprises a; immersed in a container and then aged.

The present invention also provides a bone bone kimchi prepared by the above method.

Through the above problem solving means,

Beef bone kimchi of the present invention is added to the bone bone extract components than conventional kimchi, containing calcium, magnesium, phosphorus and various amino acids, collagen serves as a more nutritious and tasty functional food.

The present invention comprises the step of making seasoning by adding radish, cabbage, garlic, ginger, chestnut, jujube, salt, pear juice, salted fish and sweetener in the bone extract

It is provided between the seasoning made in the pickled cabbage, put in a container sealed and provides a method for producing a bone bone kimchi characterized in that it comprises the step of aging.

The salted fish may be any one or more selected from the group consisting of shrimp, anchovy, canary fish, shellfish, salted roe, changran, salted salted fish, clam chops, crab roe, salmon roe, premature chops, kneading chops, and chop chops.

The sweetener may be any one or more selected from the group consisting of sugar, fructose, oligosaccharides, aspartame, stevioside, erythritol, sorbitol, mannitol, maltitol, inositol, quercitol, paratinose and xylitol.

In the present invention, the bone marrow extract is immersed in water bone for 10 to 14 hours in the bone bone removed the blood, put the sake, boiled for 3-7 minutes and then rinsed in cold water, put water and lemon juice to boil again for 10-14 hours and then cooled Can be used.

In addition, the seasoning materials compared to 100 parts by weight of pickled cabbage, 5 to 15 parts by weight of radish extract, 15 to 25 parts by weight, 5 to 15 parts by weight of radish, 1 to 3 parts by weight of garlic, 0.5 to 1.5 parts by weight of garlic, 0.5 to 1.5 parts by weight of ginger, Seasoning 0.5 ~ 1.5 parts by weight, jujube 0.5 ~ 1.5 parts by weight, salt 0.5 ~ 0.9 parts by weight, pear juice 1 ~ 3 parts, salted salt 0.5 ~ 1.5 parts by weight and sweeteners 0.05 ~ 0.15 parts by weight can be mixed to make the seasoning. .

In addition to the above seasoning ingredients, any one or more functional ingredients selected from the group consisting of cornus, Chinese quince, cheonma, brown root, gooseop, bellflower, bokbunja, bear, tuna, deodeok, fishery, lotus root, Angelica, Astragalus, ginseng and licorice Made with a formulation of juice, compared to 100 parts by weight of pickled cabbage, 2 to 10 parts by weight of the sauce can be made.

The present invention provides a bone bone kimchi prepared by the above method.

Hereinafter, the present invention bone bone kimchi and its preparation method will be described in detail.

In the present invention, after trimming the Chinese cabbage into 4 equal parts (the smaller one is divided into 2 parts), marinated cabbage 2-4 times in salt water of 2-4 times the weight of the cabbage, 14-17% salinity, rinsed pickled cabbage 2-4 times After dipping in, draining water for 20 to 40 minutes to prepare a pickled cabbage;

Soak the bones in water for 10 to 14 hours, drain the blood, boil them for 3 to 7 minutes in the water with the sake, wash them in cold water, and boil them in water and lemon juice for 10-14 hours. step;

Preparing seasonings by adding radish, cabbage, garlic, ginger, chestnut, jujube, salt, pear juice, salted fish and sweetener to the bone extract;

The prepared seasoning is put between the prepared pickled cabbage and put in a container for kimchi storage and fermentation at room temperature for 9-15 hours; provides a method for producing a bone bone kimchi comprising.

In the production of bone bone white kimchi, salted fish, salted fish, anchovy, canary fish, clam, salted, salted, salted, salted, salted, salted, salted and salted It is not limited to this.

In addition, the sweetener may be at least one selected from the group consisting of sugar, fructose, oligosaccharides, aspartame, stevioside, erythritol, sorbitol, mannitol, maltitol, inositol, quercitol, paratinose and xylitol, but is not limited thereto. no.

In the preparation of the ethmoid extract, 8 to 12 times water and 1/10 to 3/10 times lemon juice is added to the washed bone bone weight to boil for 10 to 14 hours, and then cooled to obtain an ethmoid extract. The reason why lemon juice is added is that citric acid in lemon juice penetrates into the bone tissue of the bone bone and the low pH solubilizes various minerals such as calcium and magnesium, thereby obtaining a more nutritious and concentrated bone bone extract.

Mixing of the seasoning material is 100 parts by weight of pickled cabbage, 15 to 25 parts by weight of bone marrow extract, 5 to 15 parts by weight of radish, 1 to 3 parts by weight of garlic, 0.5 to 1.5 parts by weight of garlic, 0.5 to 1.5 parts by weight of ginger , Chestnuts 0.5 ~ 1.5 parts, jujube 0.5 ~ 1.5 parts by weight, salt 0.5 ~ 0.9 parts by weight, pear juice 1 ~ 3 parts, salted salt 0.5 ~ 1.5 parts by weight and sweeteners 0.05 ~ 0.15 parts by weight, preferably pickled 100 parts by weight of cabbage, 20 parts by weight of bone extract, 10 parts by weight of radish, 2 parts by weight of garlic, 1 part by weight of garlic, 1 part by weight of ginger, 1 part by weight of chestnut, 1 part by weight of jujube, 0.7 parts by weight of salt, 2 parts by weight of pear juice, 1 part by weight of salted fish and 0.1 parts by weight of sweetener.

In addition to the above spice ingredients, any one or more functional ingredients selected from the group consisting of cornus, Chinese quince, cheonma, brown root, thorny gopi, bellflower, bokbunja, bear, tuna, deodeok, fishery, lotus root, angui, astragalus, ginseng and licorice In addition, it can be included in the seasoning. However, compared to 100 parts by weight of Chinese cabbage pickled to live in the unique taste of bone bone kimchi, 2 to 10 parts by weight of the functional materials are further included to make the seasoning, and more preferably, 5 parts by weight to make the seasoning. With the addition of the functional ingredients, the bone bone white kimchi can provide ancillary aromas, flavors and nutrition due to the functional ingredients.

The functional components in the above can be used in the form of powder obtained by powdering the functional components using a crusher, a crusher, etc., can be used in the form of juice after obtained by juicer with a juicer. At this time, by adding the functional ingredient juice to purified water can be used to adjust to a concentration of 1 ~ 100%.

In addition, the functional components may be obtained by extracting each functional component with hot water to obtain a hot water extract. Each functional ingredient may be added to the purified water of 3 to 10 times the weight of the functional ingredient, and extracted after filtering at 90 ~ 100 ℃ until the content of purified water is 30 to 50% of the first purified water.

Since the method of transforming the functional ingredients into juice or hot water extracts may be appropriately selected by those skilled in the art using the respective functional ingredients, detailed description of the method of modifying the functional ingredients will be omitted. Shall be.

Put the prepared seasoning inside the pickled cabbage, put it in a vinyl or a container for kimchi storage and seal it so that the air is not counted, and aged at room temperature for 9-15 hours. After maturation, it is stored in a kimchi refrigerator to improve the shelf life of the prepared bone bone kimchi.

Hereinafter, through the examples and experimental examples of the present invention will be described in more detail the bone bone kimchi and its manufacturing method. However, the following Examples and Experimental Examples do not limit the scope of the present invention.

<Example 1>

Chinese cabbage and other seasoning materials were prepared for the production of white kimchi using bone bone, and bone bone and lemon juice were also prepared. Beef bone kimchi is prepared by pickling cabbage in brine, obtaining bone bone extract from bone bone, trimming various ingredients and mixing it with bone bone extract to prepare kimchi beef, and mixing the prepared kimchi beef with pickled cabbage and ripening it ( See FIG. 1).

1. Prepare high-altitude cabbage, trim it, divide the large one into 4 parts and the small one into 2 parts, and then rinse for 5 hours in 3 times brine (15.6% salinity). Rinse pickled cabbage three times, put it in a colander and drain for 30 minutes.

2. The bone bone was prepared and soaked in water for 12 hours to remove blood. The removed bones were boiled in Cheongju for 5 minutes, washed in cold water, and 2kg of bone, 20 liters of water, and 0.4 liters of lemon juice were boiled for 12 hours and left to cool.

3. 100 parts by weight of pickled cabbage, 10 parts by weight of radish, 20 parts by weight of cabbage extract prepared in 2., 1 part by weight of cabbage, 1 part by weight of ginger, 1 part by weight of chestnut, 1 date By weight, 0.7 parts by weight of salt, 2 parts by weight of pear juice, 1 part by weight of shrimp chops and 0.1 parts by weight of sugar were mixed well to make kimchi seasoning.

4. Put the seasoning prepared in 3. in between the Chinese cabbage prepared in 1. put in a plastic bag for storage of kimchi, put in a sealed container, and aged at room temperature for 12 hours.

<Example 2>

Prepare the bone bone kimchi in the same manner as in Example 1, but prepared kimchi by adding 15 parts by weight of the bone bone extract compared to 100 parts by weight of the Chinese cabbage pickled in 3. of Example 1.

<Example 3>

A bone bone white kimchi was prepared in the same manner as in Example 1, but kimchi was prepared by adding 25 parts by weight of a bone bone extract to 100 parts by weight of cabbage marinated in Example 3.

<Example 4>

Prepare the bone bone white kimchi in the same manner as in Example 1, but in addition to 100 parts by weight of the pickled cabbage in Example 3, 5 parts by weight of cornus oil as a functional ingredient in the form of a powder or juice solution Kimchi was prepared.

Example 5

Prepare the bone bone white kimchi in the same manner as in Example 1, but in addition to 100 parts by weight of the pickled cabbage in Example 1, 5 parts by weight of the quince in the form of a powder or juice solution further comprises Kimchi was prepared.

<Example 6>

Prepare the bone bone white kimchi in the same manner as in Example 1, but in addition to 100 parts by weight of marinated cabbage in Example 1, 5 parts by weight of cheonma as a functional ingredient in the form of a powder or juice solution Kimchi was prepared.

<Example 7>

Prepare the bone bone white kimchi in the same manner as in Example 1 above, but in addition to 100 parts by weight of the pickled cabbage in Example 3 of 3, 5 parts by weight of the root of the functional ingredient in the form of powder or juice solution further comprises Kimchi was prepared.

<Example 8>

Prepare the bone bone white kimchi in the same manner as in Example 1 above, but in addition to 100 parts by weight of the pickled cabbage in Example 1, 5 parts by weight of thorny skin as a functional ingredient in the form of a powder or juice solution Kimchi was prepared.

Example 9

Prepare the bone bone white kimchi in the same manner as in Example 1, but compared to 100 parts by weight of cabbage pickled in 3. of Example 1, 5 parts by weight of cornus milk and 5 parts by weight of Chinese quince in the form of powder or juice solution It was further included to prepare kimchi.

<Example 10>

Prepare the bone bone white kimchi in the same manner as in Example 1, but compared to 100 parts by weight of the Chinese cabbage pickled in the third of Example 1, 5 parts by weight of cornus oil and 5 parts by weight of the quince in the form of powder or juice solution It was further included to prepare kimchi.

<Example 11>

Prepare the bone bone white kimchi in the same manner as in Example 1, but compared to 100 parts by weight of the cabbage pickled in 3. of Example 1, 5 parts by weight of cornus oil and 5 parts by weight of the root of the functional ingredients in the form of powder or juice solution It was further included to prepare kimchi.

<Example 12>

Prepare the bone bone white kimchi in the same manner as in Example 1, but compared to 100 parts by weight of the Chinese cabbage pickled in 3. of Example 1, 5 parts by weight of cornus oil and 5 parts by weight of thorny skin in the form of powder or juice solution It was further included to prepare kimchi.

Example 13

Prepare the bone bone white kimchi in the same manner as in Example 1, but compared to 100 parts by weight of the Chinese cabbage pickled in the third of Example 1, 3 parts by weight of cornus oil, 3 parts by weight of quince and 3 parts by weight of walnut powder or juice Kimchi was prepared by the addition of a solution in the form of a further.

<Example 14>

Prepare the bone bone white kimchi in the same manner as in Example 1, but compared to 100 parts by weight of the Chinese cabbage pickled in the third of Example 1, 3 parts by weight of corn, quince, 3 parts by weight of quince and 3 parts by weight of powdered or juice Kimchi was prepared by the addition of a solution in the form of a further.

<Example 15>

Prepare the bone bone white kimchi in the same manner as in Example 1, but compared to 100 parts by weight of the Chinese cabbage pickled in 3. of Example 1, 3 parts by weight of cornus milk as a functional ingredient, 3 parts by weight of quince and 3 parts by weight of thorny skin powder or juice Kimchi was prepared by the addition of a solution in the form of a further.

<Example 16>

Prepare the bone bone white kimchi in the same manner as in Example 1, but compared to 100 parts by weight of the Chinese cabbage pickled in Example 3, 2 parts by weight of cornus oil, functional quince 2 parts by weight, 2 parts by weight, gallbladder 2 Part by weight and 2 parts by weight of thorny skin was made in the form of a powder or juice solution and further included to prepare kimchi.

Experimental Example 1-4 Components and Contents Test of Bone Extract

In the process of obtaining ethmoid extract using the ethmoid bone, the mineral components and contents in the ethmoid extract were tested. The bone marrow extract was used in the method of 2. of Example 1. Table 1 below shows the results of Experimental Example 1-4.

Table 1

ethmoid water Lemon juice Calcium concentration Magnesium concentration Phosphorus concentration Control 2 kg 20ℓ 0ℓ 0.98 ± 0.27 0.34 ± 0.11 0.42 ± 0.08 Experimental Example 1 2 kg 20ℓ 0.2ℓ 3.51 ± 0.33 1.65 ± 0.11 3.69 ± 0.21 Experimental Example 2 2 kg 20ℓ 0.3ℓ 4.25 ± 0.12 2.56 ± 0.21 3.99 ± 0.30 Experimental Example 3 2 kg 20ℓ 0.4ℓ 5.04 ± 0.09 3.79 ± 0.17 4.40 ± 0.19 Experimental Example 4 2 kg 20ℓ 0.5ℓ 4.89 ± 0.23 3.54 ± 0.20 3.61 ± 0.23

(Table 1 shows the values of the mineral content (calcium, magnesium, phosphorus) obtained as a weight% of the total bone extract after mixing the bone, water and lemon juice by the amount given in the table).

As shown in the results of Table 1, it was concluded that the minerals such as calcium, magnesium, phosphorus are extracted in a relatively large amount when boiling by adding more water and lemon juice to the bone than boiled by adding only water to the bone. That is, Experimental Example 1-4 showed indirect evidence that organic acids, such as lemon juice, penetrated into bone tissue of the bone bone solubilizing various minerals (minerals). In addition, the optimum lemon juice content ratio (Experimental Example 3) for obtaining the bone marrow extract was also found.

<Test Example> Sensory Test

The sensory test was carried out using the ethmoid bone kimchi prepared by the above examples (Examples 1-16). The sensory test was conducted among 15 students of the Department of Home Economics of Yeungnam University who were recognized for their interest in the experiment and their suitability as an inspector.

The items of evaluation were the crispness, sweet taste, sour taste, salty taste, flavor, off-flavor and overall acceptability of kimchi. . The evaluation of each characteristic was carried out using a 9-point scale (average of 15 people, rounded to the nearest decimal place.) The higher the score, the better the eating characteristics. Table 2 below shows the results of the test examples.

TABLE 2

Crisp sweetness Sour taste Salty Flavor Off-flavor A comprehensive taste Control 5 4 6 5 5 6 5 Example 1 5 8 6 7 8 7 7 Example 2 6 8 7 8 8 6 7 Example 3 5 9 6 8 7 6 7 Example 4 8 8 7 7 8 8 8 Example 5 8 8 7 7 8 8 8 Example 6 7 7 8 7 8 8 8 Example 7 5 6 6 8 6 6 7 Example 8 8 8 9 9 8 9 9 Example 9 8 9 9 8 8 9 9 Example 10 8 7 7 8 7 8 8 Example 11 7 8 6 7 6 6 7 Example 12 8 8 6 8 8 7 8 Example 13 8 7 7 8 7 8 8 Example 14 7 8 7 8 8 9 8 Example 15 6 8 6 7 8 7 7 Example 16 8 8 7 8 8 7 8

(The control group in Table 2 was prepared by the same conditions as in Example 1 or white kimchi prepared except for the bone marrow extract.)

As shown in Table 2, it was found that the bone bone kimchi prepared by the method of Example 1-16 was generally better sensory test results than the bag kimchi prepared by the control method. In addition, the results of sensory tests were found to be better when the functional ingredients were added.

Sagol white kimchi of the present invention plays a role as a functional food containing high protein components and minerals, and is expected to contribute to the industrial development of the country by competing with the world's famous foods to represent the representative food of our country.

Figure 1 shows the manufacturing process of the bone bone kimchi.

Claims (5)

1) making seasoning by adding radish, cabbage, garlic, ginger, chestnut, jujube, salt, pear juice, salted fish and sweetener to the bone bone extract in the bone bone extract 2) Method of producing a bone bone kimchi characterized in that it comprises the step of marinated cabbage between the marinated cabbage made in the above, sealed in a container and aged. The salted fish is at least one selected from the group consisting of shrimp, anchovy, canary fish, shellfish, salted roe, changran, salted, salted, salted, salted, salted, salted, salted, salted, salted, salted and salted. The sweetener is any one or more selected from the group consisting of sugar, fructose, oligosaccharides, aspartame, stevioside, erythritol, sorbitol, mannitol, maltitol, inositol, quercitol, paratinose and xylitol. According to claim 1, The bone marrow extract is steep bones in water for 10 to 14 hours, remove the blood from the bones, put the sake, boiled for 3-7 minutes, wash in cold water, put water and lemon juice again for 10-14 hours Method of producing a bone bone kimchi characterized in that it is prepared by boiling after cooling. According to claim 1, The seasoning material is 5 to 15 parts of radish, 15 to 25 parts of radish cabbage, 1 to 3 parts of cabbage, 0.5 to 1.5 parts by weight of garlic, 0.5 ginger to 0.5 parts of pickled cabbage ~ 1.5 parts by weight, chestnut 0.5 ~ 1.5 parts by weight, jujube 0.5 ~ 1.5 parts by weight, salt 0.5 ~ 0.9 parts by weight, pear juice 1 ~ 3 parts by weight, salted 0.5 ~ 1.5 parts by weight and sweeteners 0.05 ~ 0.15 parts by weight Method for producing a bone bone kimchi characterized in that to make a sauce. The method according to claim 1, wherein at least one selected from the group consisting of cornus, Chinese quince, celestial horse, brown root, shiitake, bellflower, bokbunja, bear odor, tuna, reddish, fishery, lotus root, Angelica, Astragalus, ginseng and licorice in addition to the seasoning materials Method for producing a bone bone kimchi characterized in that the seasoning, including 2 to 10 parts by weight of marinated cabbage 100 parts by weight of the functional ingredient. Beef bone kimchi prepared by the method of any one of claims 1 to 4.

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