KR20100016665A - Soup composition using melanian snail for making kimchi, the kimchi using it and the method for making it - Google Patents
Soup composition using melanian snail for making kimchi, the kimchi using it and the method for making it Download PDFInfo
- Publication number
- KR20100016665A KR20100016665A KR1020080076227A KR20080076227A KR20100016665A KR 20100016665 A KR20100016665 A KR 20100016665A KR 1020080076227 A KR1020080076227 A KR 1020080076227A KR 20080076227 A KR20080076227 A KR 20080076227A KR 20100016665 A KR20100016665 A KR 20100016665A
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- kimchi
- broth
- water
- Prior art date
Links
- 235000021109 kimchi Nutrition 0.000 title claims abstract description 79
- 239000000203 mixture Substances 0.000 title claims abstract description 25
- 241000237858 Gastropoda Species 0.000 title claims abstract description 10
- 238000000034 method Methods 0.000 title claims description 8
- 235000014347 soups Nutrition 0.000 title description 5
- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 10
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 10
- 241000234282 Allium Species 0.000 claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 244000088415 Raphanus sativus Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 240000007124 Brassica oleracea Species 0.000 claims description 9
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 9
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 9
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 9
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 9
- 239000001728 capsicum frutescens Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 240000006108 Allium ampeloprasum Species 0.000 claims description 7
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 7
- 235000011511 Diospyros Nutrition 0.000 claims description 5
- 244000236655 Diospyros kaki Species 0.000 claims description 5
- 244000000231 Sesamum indicum Species 0.000 claims description 2
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 2
- 238000009938 salting Methods 0.000 claims description 2
- 241000123589 Dipsacus Species 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 16
- 238000004519 manufacturing process Methods 0.000 abstract description 12
- 230000032683 aging Effects 0.000 abstract description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 3
- 244000257727 Allium fistulosum Species 0.000 abstract 1
- 235000008553 Allium fistulosum Nutrition 0.000 abstract 1
- 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
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 235000014102 seafood Nutrition 0.000 abstract 1
- 241001307241 Althaea Species 0.000 description 11
- 235000006576 Althaea officinalis Nutrition 0.000 description 11
- 235000001035 marshmallow Nutrition 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 241000220259 Raphanus Species 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 208000019423 liver disease Diseases 0.000 description 5
- 241000251468 Actinopterygii Species 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 235000013402 health food Nutrition 0.000 description 4
- 210000004185 liver Anatomy 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 239000010802 sludge Substances 0.000 description 3
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 2
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 2
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 2
- 206010016654 Fibrosis Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 208000001132 Osteoporosis Diseases 0.000 description 2
- 244000131316 Panax pseudoginseng Species 0.000 description 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 201000001883 cholelithiasis Diseases 0.000 description 2
- 230000007882 cirrhosis Effects 0.000 description 2
- 208000019425 cirrhosis of liver Diseases 0.000 description 2
- 230000002354 daily effect Effects 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000008434 ginseng Nutrition 0.000 description 2
- 208000006454 hepatitis Diseases 0.000 description 2
- 231100000283 hepatitis Toxicity 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 201000007270 liver cancer Diseases 0.000 description 2
- 208000014018 liver neoplasm Diseases 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 206010049589 Afterbirth pain Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 208000000913 Kidney Calculi Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010029148 Nephrolithiasis Diseases 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000005282 brightening Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- 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
- A23L23/00—Soups; Sauces; 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- 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
-
- 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
-
- 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
-
- 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
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
Description
The present invention relates to kimchi, and in particular to a kimchi broth composition using kimchi, and kimchi using the same and a method for producing the same.
Kimchi is one of the most popular foods in Korea. Recently, as the efficacy of kimchi has been scientifically identified, it has received much attention not only in Korea but also in foreign countries as a fermented health food. Accordingly, attempts are being made to make kimchi with a new taste and function while utilizing the unique advantages of kimchi and using more diverse materials.
In Korean Patent No. 540917, a method of manufacturing oriental kimchi containing ginseng, Korean Patent Laid-Open Publication No. 10-2002-20694, a method of manufacturing Korean bone kimchi, and Japanese Patent No. 557017, a method of manufacturing kimchi using fresh ginseng, is registered. In Korean Patent No. 692297, a method of manufacturing kimchi using Nogari broth, and Korean Patent Publication No. 10-2005-109388, a method of manufacturing Korean herb kimchi added with Ssanghwa-tang and Chinese herbal medicine, and Korean Patent No. The method, Patent No. 827726 describes a method for preparing kimchi using the skate fish.
However, most of the kimchi using this new material has a different taste and flavor from traditional kimchi, so it is not preferred as traditional kimchi, and thus it is not practically used. One aspect of the present invention relates to kimchi utilizing a new material.
Dashlgi is a conical mollusk of the Dastelaceae family, which lives in groups in deep waters or in flowing water such as rivers, rivers, lakes, and river estuaries where fresh water and sea water mix. In Chinese medicine, sageul is called 'Jeolla', which is sweet and cold in nature, lowers the heat of the liver, treats inflammation of the liver, improves the function of the liver, stomach and kidneys, helps the stool and urine to be discharged well, It is said to release. It also has the effect of cutting phlegm, eliminating pain, clearing blood, brightening eyes and releasing toxins from the human body. Also, 60% or more of Sesulgi is a high-protein food made up of protein and contains a large amount of essential amino acids. It is a nutritious food rich in calcium, copper and iron, and containing minerals such as magnesium, zinc, potassium, and sodium. It is known to help liver detoxification and digestive function.It is effective in the treatment of liver diseases such as gallbladder stones, hepatitis, cirrhosis, liver cancer, and prevention and treatment of arthritis, postpartum pain, diseases of the spine, tumors, diabetes, and osteoporosis. Recommended as a health food for prevention and diet. Recently, the results of studies on the prevention of osteoporosis, kidney stones and gallbladder stones have been published, and their efficacy as a health food has been demonstrated.
Dahlgi is mainly used to boil soup, eat boiled lightly, and lose weight.In the private sector, it is eaten as a throttle or orphaned for the treatment of liver diseases such as hepatitis, cirrhosis and liver cancer. Sludge group has a relatively limited method of use is not widely used in comparison with the known efficacy. Another aspect of the present invention is to provide a method that can be widely used in the daily routine of Seulgigi known to have excellent efficacy in treating liver disease, preventing adult diseases, and the like.
The present invention is to provide a new kimchi with a higher preference and functionality while maintaining the taste and flavor of traditional kimchi, using a scallop instead of salted fish while maintaining a unique taste of kimchi while having a cooler and deeper taste It is an object to provide a functional kimchi with added efficacy.
On the other hand, the present invention is a nutritious food containing essential amino acid and various mineral components and has a superior effect on the treatment of liver disease, adult disease, etc. It is a method that can be easily used daily Kim Seulgi to utilize the kimchi in kimchi The purpose.
In the present invention, to achieve the above object,
1 to 10 parts by weight of multiple snail extract, based on 100 parts by weight of water; Soy sauce 0.5-5 parts by weight; 2-20 parts by weight of radish; After mixing at a ratio of 0.5 to 10 parts by weight of onions and 0.5 to 5 parts by weight of leeks, a broth composition for kimchi is obtained using boiled slaw until it becomes 50 to 80% by weight of the total weight.
In addition, in the present invention is added kimchi 20 to 100 parts by weight of the kimchi broth composition, 4 to 20 parts by weight of red pepper powder and 1 to 10 parts by weight of garlic with respect to 100 parts by weight of salted Chinese cabbage is provided kimchi using a slaw.
In the present invention,
(a) salting the cabbage;
(b) 1 to 10 parts by weight of multiple snail extract, based on 100 parts by weight of water; Soy sauce 0.5-5 parts by weight; 2-20 parts by weight of radish; Mixing onion at a ratio of 0.5 to 10 parts by weight and 0.5 to 5 parts by weight of leek and then boiling until it is 50 to 80% by weight of the total weight to make the broth;
(c) adding 20 to 100 parts by weight of the broth obtained from the above (b), 4 to 20 parts by weight of red pepper powder, and 1 to 10 parts by weight of garlic, to 100 parts by weight of the salted cabbage obtained in the above (a), and tossing the mixture; Provided is a manufacturing method of kimchi using a chopped group comprising a.
Kimchi using the marshmallow of the present invention adds the cool and deep taste of aging kimchi to the unique taste of mature kimchi and has a higher preference than traditional kimchi, and it is possible to consume Dasulgi everyday with excellent efficacy in treating liver disease and preventing adult diseases. It can be utilized as a health food. In addition, using the kimchi broth for the kimchi according to the present invention can make kimchi easily without using other seasonings, such as salted fish, except for red pepper powder and garlic, it can give a rich flavor without using chemical seasonings. In addition, when using the kimchi of the marshmallow of the present invention there is an advantage that it is easy to cook the soup and stew with a cool taste of marshmallow.
Kimchi broth for kimchi
Kimchi broth using the chopped group of the present invention is 1 to 10 parts by weight of the snail extract with respect to 100 parts by weight of water; Soy sauce 0.5-5 parts by weight; 2-20 parts by weight of radish; 0.5 to 10 parts by weight of onions and leeks 0.5 to 5 parts by weight of the mixture is prepared by boiling until it becomes 50 to 80% by weight of the total weight.
The marshmallow extract may use a commercially available marshmallow extract as it is, or may be used by directly boiling the marshmallow in water and condensing it. It is preferable to use 1 to 10 parts by weight with respect to 100 parts by weight of water, but less than 1 part by weight, the effect is weak, and when used at 10 parts by weight or more, the taste of kimchi is lowered and the preference becomes lower. .
In the present composition, it is preferable to use soy sauce rather than salt because it is more suited to the taste of marshmallow, and more preferably, Korean soy sauce is used. However, it is also possible to use salt with the same salinity instead of soy sauce.
Radishes, onions, and leeks are included in this composition in a similar proportion to regular kimchi.
In order to improve the fragrance, 0.5 to 10 parts by weight may be further mixed with respect to 100 parts by weight of water.
In addition, preferably 0.5 to 10 parts by weight of dried persimmon may be further mixed with respect to 100 parts by weight of water for sweetness. It is also possible to use sugar instead of dried persimmon for sweetness. However, it is more preferable to use dried persimmon in order to match the taste of marshmallow and make the overall taste better.
In addition, other kimchi seasonings such as ginger and other ingredients commonly used to make kimchi may be further included in the composition as needed.
Kimchi with Sludge
To 100 parts by weight of salted cabbage, 20 to 100 parts by weight of the kimchi broth composition of the present invention, 4 to 20 parts by weight of red pepper powder, and 1 to 10 parts by weight of garlic are added and aged to obtain kimchi using the slaw of the present invention.
Chinese cabbage is salted in the same way as conventional kimchi production. Preferably, pickled in about 10% brine and washed with water. In the present invention, "salt" is used to mean salt water.
Red pepper powder and garlic should be used in the same proportions as conventional kimchi production. When using the kimchi broth composition of the present invention, there is no need to use salted fish separately, it is possible to obtain kimchi having a good taste and flavor without adding other spices besides red pepper powder and garlic. However, it is possible to further add other ingredients or seasonings conventionally used to make kimchi as needed and desired.
EXAMPLE
Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are only for illustrating the present invention and the present invention is not limited to the scope of the embodiments.
Example One
Preparation of Kimchi Using Sludge Machine
(1) Pickle cabbage in 10% brine and wash with water.
(2) 100 parts by weight of water; 4 parts by weight of multiple seulgi extract; Soy sauce 2 parts by weight; 10 parts by weight of radish; 5 parts by weight of onion and 2 parts by weight of leek are mixed and boiled until it reaches 60% by weight of the total weight to make a broth.
(3) To 50 parts by weight of broth obtained in (2), add 8 parts by weight of red pepper powder and 3 parts by weight of garlic, mix, add to 100 parts of salted cabbage obtained in (1), mix, mix, and put into kimchi Prepared.
Example 2
Kimchi was prepared in the same manner as in Example 1, except that broth was prepared by using 8 parts by weight of multiple sesame extract.
Example 3
Deokdeok 2 parts by weight of the kimchi was prepared in the same manner as in Example 2 except for mixing the stock solution.
Example 4
Kimchi was prepared in the same manner as in Example 3, except that 2 parts by weight of dried persimmon was mixed to prepare a broth.
Comparative example 1 ~ 2
Comparative Example 1 prepared broth using 12 parts by weight of marshmallow extract, and Comparative Example 2 manufactured kimchi in the same manner as in Example 1 except that broth was prepared using 0.5 parts by weight of marshmallow extract.
Example 5
Sensory evaluation
Comparative sensory tests were performed on three kinds of kimchi and commercial cabbage kimchi of different manufacturers on the market. However, the sensory test was carried out with similar maturity of kimchi. The sensory test was conducted 24 times a week for 20 adults who visited a restaurant in Daejeon. Taste was evaluated as bitterness, sweetness, aftertaste, umami, and cool taste, and texture was evaluated as crispy.
Sensory evaluation was expressed as the average of the results of a total of 24 repetitions, the overall preference is represented by the rating of the test items. It was evaluated with a perfect score of 10, and the larger the score, the better the sensory performance. The results are shown in Table 2 below.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080076227A KR20100016665A (en) | 2008-08-05 | 2008-08-05 | Soup composition using melanian snail for making kimchi, the kimchi using it and the method for making it |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080076227A KR20100016665A (en) | 2008-08-05 | 2008-08-05 | Soup composition using melanian snail for making kimchi, the kimchi using it and the method for making it |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20100016665A true KR20100016665A (en) | 2010-02-16 |
Family
ID=42088505
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020080076227A KR20100016665A (en) | 2008-08-05 | 2008-08-05 | Soup composition using melanian snail for making kimchi, the kimchi using it and the method for making it |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20100016665A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102010044022A1 (en) | 2010-02-24 | 2011-08-25 | Samsung Mobile Display Co. Ltd., Kyonggi | Organic light-emitting display device |
-
2008
- 2008-08-05 KR KR1020080076227A patent/KR20100016665A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102010044022A1 (en) | 2010-02-24 | 2011-08-25 | Samsung Mobile Display Co. Ltd., Kyonggi | Organic light-emitting display device |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100671771B1 (en) | Flavoring source and method of manufacturing the same | |
| KR100883639B1 (en) | Production Method of Spicy Sauce for Chopped Roast Chicken and Chicken Soup, and Cooking Method Using This | |
| KR100971525B1 (en) | Stuffing of Kimchi Using Yellow Dried Pollack and Stuffing of Kimchi Using it | |
| KR100876904B1 (en) | Sauce for pickling crab | |
| KR101188031B1 (en) | A composite of ramen and the manufacturing method thereof | |
| KR100586914B1 (en) | The cooking method of the swellfish soup | |
| KR100959559B1 (en) | Mudfish curry containing mudfish powder and method for preparing the same | |
| KR100454852B1 (en) | Method for preparing natural seasoning and Natural seasoning prepared by the same method | |
| CN103976322A (en) | Method for preparing seasoning dish with daylily as raw material | |
| KR100715148B1 (en) | Haejang-guk using a short-necked clam | |
| KR20150130871A (en) | The white-galbi and method for preparing the same | |
| KR101731040B1 (en) | Fish soy source and a preparation thereof | |
| KR102420110B1 (en) | Eel soup and manufacturing for therof | |
| KR100578323B1 (en) | Chinese medicine a mudfish loach soup cooking a method | |
| KR20100016665A (en) | Soup composition using melanian snail for making kimchi, the kimchi using it and the method for making it | |
| KR102329397B1 (en) | The preperation for korean sausage soup and the korean sausage soup by the same | |
| KR102083608B1 (en) | Process of fabricating sauce with hot taste and sauce with hot sacue | |
| JP4161308B2 (en) | Flavor seasoning and method for producing the same | |
| KR101633714B1 (en) | Method for producing soybean paste sauce using waxy barley and soybean paste sauce produced by same method | |
| KR20090050464A (en) | Mulberry leaves kimchi and method of manufacturing the same | |
| KR100540917B1 (en) | Preparation method for Korean medicinal Kimchi using Korean ginseng | |
| KR20030097283A (en) | The soup of carp and chicken boiled together and its cooking method | |
| KR102645852B1 (en) | method for preparation of eel soup and the eel soup therefrom | |
| KR100523225B1 (en) | Soybean paste for broth to chase a hangover using semisulcopira and shrimp | |
| KR20200043121A (en) | A Hard-boiled Food Containing Seafood and A Method For Preparing Thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |