KR20110086382A - Palbo-kimchi and producing method for the same - Google Patents

Abstract

PURPOSE: Palbo kimchi and a producing method thereof are provided to mix sated Chinese cabbage or radish with pre-fermented aged kimchi seasonings. CONSTITUTION: A producing method of palbo kimchi comprises the following steps: salting Chinese cabbage or radish; mixing kimchi seasonings, and aging the seasonings for 25~30hours at 36~40deg C; and mixing the salted Chinese cabbage or radish with the aged kimchi seasonings. The kimchi seasonings include red pepper powder, garlic, perilla seed powder, fermented mackerel, sweet potato starch glue, curcumae longae rhizoma, pollen, and tomato paste.

Description

Palbo-kimchi and producing method for the same

The present invention relates to a palbo kimchi containing eight functional ingredients and a method of manufacturing the same.

Kimchi is an indigenous vegetable fermented food made from Korean cabbage or radish and fermented with various subsidiary ingredients.

In general, kimchi is salted and washed with cabbage or radish as a main ingredient for a certain time, and then fermented at a proper temperature by adding red pepper powder, ginger, garlic, salted fish, etc. It is manufactured by.

Meanwhile, as the excellence of kimchi is known to the world, functional kimchi using various functional ingredients has been developed, and as such functional kimchi, Korean Patent No. 10-0607670 [Functional Kimchi manufactured using Ogalpi and its manufacturing method] , Korean Laid-Open Patent No. 10-2008-0041078 [Kimchi Manufacturing Method Using Kimchi and Kimchi Manufactured Using It], Korean Laid-open Patent No. 10-2006-0128361 [Method of Making Kimchi Using Soybean] Registered Patent No. 10-647973 [Manufacturing Method of Functional Kimchi Using Brazilian Nut], Korean Registered Patent No. 10-0283911 [Method of Manufacturing Ginseng Kimchi], Korean Registered Patent No. 10-0632379 [Method of Manufacturing Oriental Kimchi] It is presented in various ways.

However, the above methods are made of a traditional method of extracting the extract of the functional ingredient and mixed with kimchi cattle and fermented with pickled cabbage or radish.

It is an object of the present invention to provide a new kimchi production method for preparing the kimchi cattle in advance to prepare the main ingredients such as pickled cabbage or pickled radish.

In another aspect, the present invention is another object to provide a kimchi cattle known to be functional and to be used together is expected to be more excellent taste, aroma and functionality.

As an example for achieving the above object, the method of manufacturing Palbo Kimchi of the present invention, the process of preparing pickled cabbage or pickled radish by pickling cabbage or radish, mixing kimchi cattle and aged for 25 to 30 hours at 36 to 40 ℃ To produce a palbo kimchi cow, characterized in that it comprises a process of soaking the pickled cabbage or pickled radish and palbo kimchi cattle.

As another example for achieving the above object, the palbo kimchi of the present invention is produced by the above-described method, characterized in that the marinated cabbage or pickled radish and pre-aging for the palbo kimchi cow.

According to the present invention described above, it is possible to provide a palbo kimchi made of ingredients excellent in anti-inflammatory, antioxidant and anti-cancer activity.

In addition, according to the present invention as described above, it is possible to provide a new kimchi manufacturing method to prepare the kimchi cattle and mixed with pickled cabbage after pre-aging unlike kimchi.

In addition, according to the present invention described above, it is possible to provide a new kimchi production method that can shorten the time to reach the proper acidity and pH known to be the most delicious kimchi, and to extend the period of maintaining the proper acidity.

Hereinafter, the present invention will be described in detail for each process mainly on the manufacturing method of Palbo Kimchi, but the present invention is not limited by the following description.

Palbo kimchi of the present invention is included as kimchi cattle of eight materials, the components of the eight ingredients have been confirmed to be high anti-cancer, antioxidant and various functionalities, the applicant of the eight ingredients that are treasures for health It was named Palbo Kimchi in the sense of Kimchi, including. Palbo kimchi described in the following specification and claims should be interpreted to mean the kimchi of the present invention named for this purpose.

First, the process of manufacturing pickled cabbage or pickled radish by pickling cabbage or radish. Pickled cabbage or pickled radish can be prepared by the same method as the method of preparing pickled cabbage or pickled radish by salting cabbage or radish during the production of conventional cabbage kimchi or radish kimchi.

On the other hand, the kimchi cow is mixed and aged for 25 to 30 hours at 36 to 40 ℃ is a process for producing a cow for Palbo Kimchi.

Palbo kimchi of the present invention includes kimchi cattle, including red pepper powder, garlic, perilla powder, mackerel salted fish, sweet potato starch paste, turmeric, pollen, and tomato paste, and in particular, kimchi cattle are used to prepare kimchi.

In general, when making kimchi, red pepper is used as a seasoning except for some white kimchi. Hot pepper is sometimes used by steaming raw red pepper, and it is common to use dried red pepper as ground red pepper powder.

Capsicum's unique spicy taste is due to capsaicin, which is the most contained in the placenta, and is also contained in the rinds in large quantities. These capsaicins play an important role in the anticancer activity of peppers. It is known to prevent cancer by preventing the promotion and progression of the tumor. In particular, capsaicin has been reported to prevent cancer by directly inhibiting the metabolic activation of carcinogens, while inhibiting the mutagenesis of a representative carcinogen, nitrosoamine, and when put into cancer cells, it induces suicide of cancer cells through apoptosis. It was confirmed to exhibit action.

Red pepper extract and capsaicin have also been noted for their protection against damaged gastric mucosa and inhibiting the growth of Helicobacter.

In the present invention, such red pepper is used as a form of red pepper powder, and the amount used is in the range of 50 to 60% by weight of the total weight of kimchi so that the taste and flavor of kimchi can be combined with other spices and the functionality of the red pepper. It is preferable in many aspects.

Garlic is said to have 100 kinds of benefits, except for the smell, so it is good for the body. Garlic, in particular, is known to have excellent anticancer activity, and the incidence of colorectal cancer decreases in proportion to garlic intake. This is because garlic produces many enzymes that block and detox the carcinogens, reducing the toxicity of the carcinogens and preventing DNA damage. Garlic is also known to inhibit cancer cell proliferation, increase immunity, and prevent cancer through antioxidant activity, and allicin contained in garlic has a strong antibacterial activity, which prevents the growth of Helicobacter pylori, which is one of the causes of stomach cancer. It inhibits the formation of nitrite compounds and prevents the occurrence of gastric cancer, and because it inhibits the growth of bacteria and fungi with high antibacterial action, it can be used as an antibiotic when no antibiotics were found during World War I and World War II. did. In recent years, garlic has been shown to have an effect of enhancing the stemina, and has a high interest, and also has effects such as stress reduction, life extension, and memory recovery, and is known to have various effects such as preventing paralysis or stroke.

This garlic is peeled and steamed and introduced into kimchi cattle, which is used in a range of 5 to 10% by weight of the total weight of kimchi so that it can be combined with other flavors and flavors of kimchi and the functionality of garlic. It is preferable in many respects.

Palbo kimchi of the present invention uses perilla powder as a component of kimchi stuffing. According to the consent report, perilla is said to warm the body, to lower the body, to stop coughing and thirst, to make the liver refreshing, and to fill the essence (bone marrow). The main component of perilla is linolenic acid, which contains 54% linolenic acid, 13% linoleic acid, and 19% oleic acid. Linolenic acid is an omega-3 fatty acid and essential fatty acid essential to the human body along with linoleic acid. It plays an important role in perilla's anti-cancer effect. It has effects such as antimutagenic and cancer cell proliferation. In addition to the anti-cancer effects, perilla is known as a very good food for growing children. Linolenic acid is effective in promoting the brain's nerve function.

This perilla in the form of powder, preferably in the form of raw sesame powder is introduced into kimchi cattle used in the range of 5 to 10% by weight of the total weight of kimchi cattle with the taste and flavor of kimchi and other spices It is preferable in various aspects to obtain the compounding and the functionality of perilla.

Palbo kimchi of the present invention uses mackerel salted fish as a component of kimchi beef.

The nutritional components of mackerel are calories 23kcal, water 62.5g, protein 19.8g, fat 16.5g, calcium 22mg, phosphorus 160mg, iron 1.5mg, sodium 80mg, potassium 300mg, vitamin A 1001I.U, per 100g mackerel, Vitamin B ₁0.16mg, Vitamin B₂0.54mg, Vitamin C 3mg Vitamin D 330I.U, Niacin 9.7mg. In addition, it contains 394 to 401 mg / g of unsaturated fatty acid, 11.1 to 22.6 mg / g of EPA, and 267 to 272 mg / g of saturated fatty acid, and is rich in nutrition.

Blue fish such as mackerel or saury are rich in polyunsaturated fatty acids such as DHA (docosahexanoic acid) and EPA (eicosa pentaenoic acid), which are good for human body, together with fats and proteins, as described above. Did not

In the present invention, unlike the existing salted fish, mackerel is introduced to salted fish, such a mackerel salted fish removes the internal organs of the mackerel and polishes the process of adding turmeric, then adding the turmeric to a temperature of 82 to 85 ℃ It is preferable to be prepared, including the process of squeezing the liquid phase, and the step of adding salt to the liquid phase and fermentation at a temperature of 36 to 40 ℃, the patent application filed in 2009 by the applicant No. 10-2009-0115073 It is better to use what is prepared as indicated in the heading.

As described above, by introducing the mackerel with salted fish, the Palbo Kimchi of the present invention can be used as a raw material, unlike conventional kimchi. The use of such mackerel salted fish is preferably in the range of 5 to 15% by weight of the total weight of kimchi cattle in various aspects to be able to combine the taste and flavor of kimchi and other seasonings and the functionality of mackerel.

Palbo kimchi of the present invention uses sweet potato starch paste as a component of kimchi stuffing.

Sweet potatoes are known to prevent colon cancer and lung cancer by eating half a day, and are known to be rich in beta-carotene and glutathione, which are well known as anti-cancer and antioxidant factors, along with substances such as anthocyanins in their shells. In addition to the anticancer effect, sweet potatoes contain a large amount of vitamins B1, B2, C and E, especially vitamin C (25mg per 100g) has the advantage that 70 to 80% is not destroyed even after the cooking process.

In the present invention, such a sweet potato is used, and paste is used using sweet potato starch. The method of squeezing the grass can be applied to the conventional method of heating by adding a certain amount of water to the starch powder, without limiting the conditions. The amount of sweet potato starch paste is preferably used in a range of 3 to 6% by weight based on the total weight of kimchi beef, in terms of various flavors and flavors of kimchi and blending with other condiments and obtaining sweet potato functionality.

Palbo kimchi of the present invention uses turmeric as a component of kimchi stuffing.

Turmeric is a perennial herb of the Zingiberaceae. The rhizome is a lump, and the sides cut horizontally have a yellowish scent. Diketone compound curcumin, a yellow crystalline component in its root, and its derivatives, p-hydroxy cinnamoyl feruloyl methane and p, p'-dihydroxydicinnamoyl methane ( It contains about 0.3% of yellow pigment of p, p'-dihydroxy dicinnamoyl methane), and other essential oils 1 ~ 5%, nonvolatile oil about 2.4%, starch 50%, crude fiber 5%, ash 4%, moisture 16% It is known to contain. People who know what turmeric is known to have healthy liver, curcumin has the effect of strengthening the liver. In addition, it is known to promote diuretic, dipharytic effect and detoxification of the liver. In Japan, turmeric pigment is used for coloring of radish. In one shot, root stems are called turmeric and tuber roots. In particular, turmeric has been used as a placebo and painkiller, and is used for nosebleeds, pissing, and blood.

Curcumin, especially contained in turmeric, is known to prevent the accumulation of brain cell disruption proteins, which cause not only cancer but also Alzheimer's disease, to delay disease progression and to inhibit the expression of interleukin, an inflammation-producing protein.

In the present invention, such turmeric is introduced into the kimchi cow, and it is preferable that the turmeric is used after being powdered or steamed and removed.

The turmeric is prepared by steaming and then introduced into kimchi cattle. The amount of turmeric is preferably in the range of 3 to 6% by weight of the total weight of kimchi cattle. Since turmeric is a plant with a characteristic scent, if the amount of turmeric is used in excess of the above range, the scent peculiar aroma tends to be too dark, which may not be desirable to consumers who have a sense of rejection. If the amount of turmeric used is too small, all the effects of using turmeric tend to be weak.

Palbo kimchi of the present invention uses pollen (花粉) as a component of kimchi cattle.

Pollen is ingested in the form of pollen or pollen grains, which are particles of parotin and saliva secreted from the molars, and the size of the pollen varies from 15 to 300 μm depending on the type of wheat source. It is generally known that pollen of amethysts is larger. These pollen are the food for the bees' larvae and are the source of royal jelly. It is a food that has little side effects. It is known to be effective in pediatric obesity and infant anemia, to invigorate the elderly, to prevent anemia for women, to smooth skin, and to prevent aging. Pollen is known to contain 23 to 25% protein, 25 to 27% carbohydrates, 2.5 to 3.0% minerals, about 10 vitamins and 8 essential amino acids and about 10 non-essential amino acids.

Propolis can be extracted from pollen, which is made by mixing bees and enzymes with resin-like substances that honeybees extract from various plants for their survival and reproduction. Organic substances and minerals (inorganic salts) are the most abundant components. Minerals, vitamins, amino acids, fats, organic acids, flavonoids, etc. play an important role in cell metabolism, and terpenes have anticancer effects. Its main effects are anti-inflammatory, antioxidant, and immune-enhancing substances. Especially, it contains more than 100 kinds of flavonoids to help promote health. The main benefits include anti-inflammatory, antioxidant, and immune boosting. The anti-inflammatory effect is due to half the enzymes that make prostaglandins that cause inflammation in the body. In addition, the flavonoids, the main ingredient, eliminates free radicals, which have antioxidant effects. Quercetin, which has anti-cancer effects, blocks cancer genes before they are replicated.

Therefore, by ingestion of pollen seems to be able to obtain the efficacy of the propolis, unlike the conventional can be obtained more convenient that can be used as a kimchi without having to take time separately to ingest the pot or propolis.

These pollen is finely ground in water and used in the Palbo Kimchi of the present invention, and is easily processed for digestion in the process of aging to produce the Palbo Kimchi cattle. The amount of pollen is preferably used in a range of 3 to 6% by weight based on the total weight of the kimchi cattle in various aspects to combine the taste and flavor of kimchi and other seasonings and to obtain the functionality of the pollen.

Palbo kimchi of the present invention uses tomato paste as a component of kimchi stuffing.

Tomatoes are known to be more anti-cancer than processed tomatoes, which are rich in carotene and vitamin C. Lycopene, which plays a key role in the anti-cancer effect of tomatoes, is a type of carotene and the red pigment is the more rich tomatoes are. Tomatoes are much richer in vitamin C, which has greater anti-cancer effects than other fruits, and vitamin A in the yellow part of the tomato has excellent antioxidant effects. It is effective against diseases such as cancer, stroke, and myocardial infarction. Tomato lycopene is an excellent anticancer agent, and it is better absorbed by the body when eaten. Lycopene of tomato is known to be effective at preventing arteriosclerosis because it inhibits the action of free radicals as a strong antioxidant. Tomatoes are rich in vitamin C and rutin, which strengthen capillaries and lower blood pressure, which can help prevent high blood pressure and prevent stroke and myocardial infarction. Tomatoes are effective for people with poor kidney function or edema by controlling moisture in the body and improving metabolism. Organic acids contained in tomatoes have the effect of quickly eliminating fatigue substances by promoting metabolism. It also helps burn fat and improve anorexia and heartburn. It also works to neutralize acidic foods.

The tomato is prepared in a paste state and then introduced into kimchi beef. The amount of the tomato paste is preferably in the range of 3 to 6% by weight of the total weight of kimchi beef. When the amount of the tomato paste used is less than the above range, all the effects obtained by using the tomato tend to be weak.

Unlike conventional fermented kimchi during pickling cabbage or pickled radish mixed with kimchi cattle fermented kimchi of the present invention is aged kimchi cattle and then mixed with pickled cabbage or pickled radish.

Kimchi stuffing for producing the palgibokimchi of the present invention comprising eight components as described above is aged at 30 to 40 ℃, preferably 36 to 38 ℃. Through this aging process, the functionalities of the ingredients contained in kimchi are improved and improved to suit the taste and aroma of kimchi. This maturation is preferably maintained for 20 to 30 hours, preferably 24 hours.

That is, Palbo kimchi of the present invention is introduced into the production of kimchi by ripening kimchi cattle containing the above eight components at a temperature near the body temperature, the kimchi cattle is 50 to 60% by weight, 5 to 10% by weight garlic, 5 to 10% by weight perilla, mackerel 5 to 15% by weight, sweet potato starch paste 3 to 6% by weight, turmeric 3 to 6% by weight, pollen 3 to 6% by weight, and tomato paste 3 to 6% by weight It is characterized by.

Most preferably, the kimchi cow is 57% by weight of red pepper powder, 8% by weight garlic, 6% by weight perilla perilla, 9% by weight mackerel, 5% by weight sweet potato starch, 5% by weight turmeric, 5% by weight pollen, and tomato paste It is characterized by including 5% by weight.

Next, the process of soaking the pickled cabbage or pickles and palbo kimchi cattle.

The pickled cabbage or pickled radish and the aged palbo kimchi cattle are preferably mixed at a ratio of 15 to 30 parts by weight, preferably 15 to 25 parts by weight, relative to the total weight of the pickled cabbage or pickled radish.

Palbo kimchi of the present invention comprises the eight components as a component of the kimchi cattle, but can be added to the appropriate amount of vegetables and the like at a level that does not lower the taste and aroma of the other Palbo Kimchi. Palbo kimchi of the present invention can be ingested while storage fermentation of 3 to 10 ℃.

Palbo kimchi of the present invention as described above was compared with kimchi (traditional kimchi) prepared by the traditional method of fermenting the mixed cabbage or pickled radish and kimchi cattle fermentation at the same temperature (10 ℃), the appropriate acidity of the cabbage kimchi It is known that the time period of 0.90 to 0.97 is about 5 days (0.90), and the traditional kimchi is shorter than about 8 days (0.91).

On the other hand, Palbo Kimchi of the present invention is about 50 days (0.98) to maintain the appropriate acidity, it can be seen that the traditional kimchi is longer than that of about 20 days (1.01). This is an important part to double the economics of kimchi fermented food.

The period of reaching 3.90 to 4.03, also known as the titration pH, was similar to the titration pH reached period.

The present invention described above is not limited to the above-described embodiment and the accompanying drawings, and various substitutions, modifications, and alterations are possible within the scope without departing from the spirit of the present invention. It will be evident to those who have knowledge of.

Claims (5)

Process of making pickled cabbage or pickled radish by pickling cabbage or radish,
Mixing kimchi cattle and aging for 25 to 30 hours at 36 to 40 ℃ to produce a palbo kimchi cattle, and
The process of mixing the pickled cabbage or pickles and cattle for palbo kimchi
Method for producing palbo kimchi, characterized in that comprises a.
The method according to claim 1,
The kimchi cow is a method of manufacturing Palbo Kimchi, characterized in that it comprises red pepper powder, garlic, perilla powder, mackerel salted fish, sweet potato starch paste, turmeric, pollen and tomato paste.
The method according to claim 1,
The kimchi cow is 50 to 60% by weight, 5 to 10% by weight garlic, 5 to 10% by weight perilla, 5 to 15% by weight mackerel, 5 to 15% by weight, sweet potato starch paste 3 to 6% by weight, turmeric 3 to 6% by weight, 3 to 6% by weight of pollen, and 3 to 6% by weight of tomato paste.
The method according to claim 1,
The method of producing a palbo kimchi, characterized in that the pickled cabbage or pickled radish and palbo kimchi cattle are mixed in a proportion of 15 to 30 parts by weight based on the total weight of the pickled cabbage or pickled radish.
Palbo kimchi prepared by any one of claims 1 to 4, characterized in that the pickled cabbage or pickled radish and aged kimchi cattle are mixed.