KR20120049540A - Functional spice a using kimchi and method for making of the same - Google Patents

Abstract

PURPOSE: Kimchi using functional seasonings, and a producing method thereof are provided to use a medical herb mixture for producing kimchi seasonings. CONSTITUTION: A producing method of kimchi using functional seasonings comprises a step of mixing 100 parts of salted Chinese cabbage by weight with 20-30 parts of functional seasonings by weight. The functional seasonings contain 100 parts of kimchi seasoning by weight and 20-30 parts of medical herb mixture by weight. The kimchi seasoning includes red pepper powder, radish slices, garlic, shrimp sauce, anchovy sauce, ginger, spring onion, salt, onion, glutinous rice gruel, and sugar. The medical herb mixture includes a herb concentrate, an opuntia humifusa extract, and a pueraria thunbergiana extract. The herb concentrate is obtained by boiling astragalus membranaceus, jujube, and ginger with water for 10-15 hours at 80-100 deg C.

Description

Functional spice a using kimchi and Method for making of the same}

The present invention relates to kimchi using a functional seasoning and a method for manufacturing the same, and more specifically, to the marinated cabbage, which is the main ingredient, in a conventional seasoning mixture such as red pepper powder, garlic, ginger, green onion, shrimp sashimi, etc. Kimchi is made by adding functional seasoning mixed with medicinal mixture into pickled cabbage, and the fresh taste of vegetables, the unique taste of spices, and the rich taste of salted seafood are combined with the fresh taste of lactic acid fermentation. It relates to kimchi using a functional seasoning characterized in that the production and a method for producing the same.

In general, kimchi is made by washing Chinese cabbage, pickling it with salt water, draining it, and mixing various seasonings such as red pepper, garlic, ginger, green onion, and fermenting it.The fermented kimchi contains various lactic acid bacteria such as salt tolerant and anaerobic bacteria. It is flavored with a complex action to produce various organic acids.

Such kimchi is low in calories, high in fiber, and is known as a functional food at home and abroad due to the known effect of decomposing and removing fat from the body by capsaicin, which is the main ingredient of red pepper, among the seasoning materials in kimchi. However, ingestion of capsaicin, which is the main ingredient of red pepper, improves the effect of breaking down and removing fat from the body, but if the stomach is fragile due to strong spicy taste, there is a problem that the stomach wall is damaged.

Therefore, kimchi manufacturers are engaged in research and development to develop kimchi that contains various nutrients and has no objection after ingestion. Looking at the contents of the patent application for the kimchi developed in this way, in the Republic of Korea Patent Publication No. 2002-0074343 (2002.09.30), the Chinese cabbage pickled in salted water was deposited on the green tea leaves and root extract extracts, It is known to prepare kimchi by mixing marinated cabbage with marinated cabbage and seasonings mixed with radish, sugar, shrimp, anchovy, garlic, ginger, leek, freshly cut onion, red pepper, and red pepper. In the case of the prepared kimchi, pickled cabbage is deposited on the 칡 extract, so it is difficult to maintain freshness in distribution because the color of kimchi becomes dark due to the unique color of pickled cabbage. There was a problem that does not cause the desire to eat from sensitive people.

And the Republic of Korea Patent Publication No. 10-2005-0099748 (2005.10.17) is anchovy, shrimp chops, onions, garlic, ginger, seasonings, sugar, radish, chives, leek, green onions, buttercups, cheongyang pepper and green tea powder and kelp Seasonings prepared by mixing the water containing the powder of the moon and mixed with pickled cabbage and then adding green juice is known to prepare kimchi by aging for 2 to 3 weeks at a temperature of -4 ℃ ~ 0 ℃, Kimchi prepared together improves the effect of seasoning due to the ingredients contained in 칡, kelp, etc., but cell membranes form on the surface of kimchi due to the use of kelp containing alginic acid, which has a low freshness due to low temperature aging. There was a lack of appetite or a preference from children had a problem.

In addition, Republic of Korea Patent Publication No. 10-0121304 (August 26, 1997) is a capsicum oleoresin, gum arabic, gum, water, radish juice, paju, buttercup juice, garlic oil, ginger orange, shrimp milk extract, Kimchi prepared by immersing pickled cabbage in kimchi seasoning made of sorbitol for 10 to 36 hours is known, but the kimchi thus prepared is not fermented sufficiently by adding kimchi seasoning to pickled cabbage. Of course, there was a problem that the nutrients unique to kimchi is lost.

Therefore, the present inventors add a seasoning mixture prepared by concentrating the seasoning, jujube, and ginger to the seasoning mixture, and adding the medicinal herb mixture mixed with the cheonnyeoncho extract and the heat-treated extract to heat the seasoning kimchi. By using inwardly, the present invention has been completed because it prepares kimchi that has a unique taste while supplying various nutrients when ingested.

The present invention for solving the above problems is a cabbage pickled cabbage marinated functional spices prepared by adding a mixture of medicinal herbs, cheonnyeoncho, 칡 extracts to the spice mixture mixed with red pepper powder, radish greens, shrimp chops, green onions, etc. By using kimchi to make kimchi, the functional seasoning is characterized by producing a fresh taste of vegetables, fresh taste by lactic acid fermentation, and a savory taste of salted fish with various nutrients. The purpose is to provide the kimchi used and its manufacturing method.

In particular, the present invention by adding a medicinal mixture prepared by mixing the cheonnyeoncho extract rich in minerals such as iron, calcium, dietary fiber and 칡 extract to the medicinal concentrate concentrated concentrated Astragalus, jujube, ginger, to prepare a functional seasoning , Kimchi and functional manufacturing, characterized in that it can be spotlighted as a diet food by protecting the stomach wall when ingesting kimchi to prevent gastrointestinal disorders caused by spicy capsaicin, while slowing the movement of intestinal contents and nutrients Another purpose is to provide a method.

According to a feature of the present invention for achieving the above object, the present invention in the kimchi using a functional seasoning, the kimchi is mixed with 20-30 parts by weight of functional seasoning with respect to 100 parts by weight of pickled Chinese cabbage, the functional seasoning 70 to 80 parts by weight of radish greens, 50 to 60 parts by weight of garlic, 20 to 30 parts by weight of shrimp, 50 to 60 parts by weight of anchovy, 5 to 10 parts by weight of ginger, 50 to 60 parts by weight of green onion, 50 to 60 parts by weight of onion, 20 to 25 parts by weight of salt, 20 to 30 parts by weight of glutinous rice paste, 100 parts by weight of seasoning mixture consisting of 20 to 30 parts by weight of sugar, 30 to 50 parts by weight of yellow sugar, and 40 to 50 parts by weight of jujube , 100 to 500 parts by weight of water mixed with 10 to 30 parts by weight of ginger, and added to the 100 parts by weight of the medicinal herb concentrate obtained by heating for 10 to 15 hours at 80 ~ 100 ℃ 40 ~ 50 parts by weight of extract 20 20 to 30 parts by weight of a medicinal mixture mixed with 90 to 120 parts by weight of the extract And Kimchi, and a manufacturing method using the functional seasoning, characterized in that joined to the problem solution means.

Kimchi using the functional spices according to the present invention having the above constitution is a medicinal herb concentrate and iron, calcium, concentrated in common seasoning mixtures such as red pepper, garlic, ginger, green onion, shrimp chopped to pickled cabbage which is the main ingredient By adding a medicinal mixture mixed with cheonnyeoncho extract rich in minerals such as dietary fiber, and 칡 extract, into kimchi into a pickled cabbage to make kimchi, the fresh taste of vegetables, lactic acid fermentation Refreshing taste, unique flavor of various spices and salty taste of salted fish are not only unique to taste, but also protects the stomach wall when eating kimchi and prevents gastrointestinal disorder caused by spicy capsaicin while moving intestinal contents and nutrients Because it slows down the spotlight as a diet food.

According to a feature of the present invention for solving the above problems, the present invention is characterized in that in the kimchi using the functional seasoning, kimchi is mixed with 20 to 30 parts by weight of functional seasoning, which is a subsidiary material, to 100 parts by weight of pickled Chinese cabbage as the main ingredient do.

Pickled Chinese cabbage, the main material used in the present invention, is to prepare kimchi, trimmed by removing roots and outer leaves of Chinese cabbage, cut into 2-4 portions, and then immersed in salt water of 8-13% salinity for 18-24 hours. Wash and dehydrate in a shaded place for 4-6 hours to remove moisture.

The functional seasoning used in the present invention adds the taste of the marinated cabbage to the pickled cabbage so that the crisp and cool taste of the pickled cabbage comes out while the refreshing taste by lactic acid fermentation, the unique taste of the spice and the rich taste of salted fish are combined. It is added to give a unique taste.

In the present invention, the amount of the functional marinated cabbage and the subsidiary functional seasoning is preferably mixed 20-30 parts by weight of the functional seasoning with respect to 100 parts by weight of the marinated cabbage. When the amount of functional seasoning is less than 20 parts by weight with respect to 100 parts by weight of pickled cabbage, the color of kimchi is light and fresh due to the lack of functional seasoning, which is relatively low compared to the amount of pickled cabbage, which is the main ingredient. If the amount of functional seasoning exceeds 30 parts by weight with respect to 100 parts by weight of pickled cabbage, the cool taste of pickled cabbage due to the excessive use of functional seasoning, which is a relatively minor ingredient, is higher than the amount of pickled cabbage, the main ingredient. It may be lost.

On the other hand, the functional seasoning used in the present invention is made by mixing 20 to 30 parts by weight of the medicine mixture with respect to 100 parts by weight of the seasoning mixture.

The functional seasoning used in the present invention is prepared by adding a medicinal herb concentrate concentrate of Astragalus, jujube, ginger, and cheonnyeoncho extract, 칡 extract, to a spice mixture, high protein low fat and iron, calcium, dietary fiber when ingested It contains abundant minerals and serves to supply various nutrients. And it is preferable that the usage-amount mixes 20-30 weight part of medicine mixtures with respect to 100 weight part of spice mixtures. If the amount of the medicinal mixture is less than 20 parts by weight with respect to 100 parts by weight of the spice mixture, the nutrient inherent in the medicinal mixture may be lowered compared to the intake amount due to the insufficient amount of the medicinal mixture. When the amount of use exceeds 30 parts by weight with respect to 100 parts by weight of the spice mixture, the content of nutrients is improved compared to the amount of intake, but there is a fear that the taste inherent in the functional seasoning is lost.

And the seasoning mixture is mixed with pickled cabbage to add a taste of various ingredients to the unique taste of pickled cabbage serves to enhance the preference of kimchi, the amount of the use is 70 ~ 80 parts by weight of radish greens, 50-60 parts by weight of garlic, 20-30 parts by weight of shrimp, 50-60 parts by weight of anchovy, 5-10 parts by weight of ginger, 50-60 parts by weight of green onion, 50-60 parts by weight of onion, 20-25 parts by weight of salt, glutinous rice It is characterized by consisting of 20 to 30 parts by weight of the grass, 20 to 30 parts by weight of sugar.

In the above, the red pepper powder has a spicy taste and sweet taste, and the pigment is intense and has a high vitamin C content, and is combined with salted fish and salt to produce enzymes to play a role in decomposing body fat.

Radishes are rich in nutrients, such as vitamin B group, C group, and contains a lot of amylase (digestive enzyme), dietary fiber and about 90% water to promote digestion and metabolic function, oxidation of fatty acids As it serves to give a cool taste when ingesting kimchi, the amount of radishes is preferably mixed 70 to 80 parts by weight based on 100 parts by weight of red pepper powder. When the amount of radishes is less than 70 parts by weight based on 100 parts by weight of red pepper powder, there is a risk that the taste of radish must be reduced when the kimchi is consumed due to insufficient amount of radishes compared to the amount of red pepper powder. If the amount exceeds 80 parts by weight, the seasoning mixture may become fresh due to the excessive amount of radish chae compared to the amount of other mixtures.

The garlic is to serve to promote the fermentation of kimchi, and to enhance the sterilization and antibacterial action, the amount of garlic is preferably used 50 to 60 parts by weight based on 100 parts by weight of red pepper powder. When the amount of garlic used is less than 50 parts by weight based on 100 parts by weight of red pepper powder, the fermentation period of kimchi may be long due to the insufficient amount of garlic. When the amount of garlic used exceeds 60 parts by weight based on 100 parts by weight of red pepper powder The excessive use of garlic shortens the fermentation period of kimchi, which may cause kimchi to ripen early.

Shrimp is rich in nutrients such as vitamin B1 and niacin, as well as digestive enzymes, and plays a role of preventing worm infection, neurosis, etc., and the amount of shrimp salt used is 20-30 parts by weight based on 100 parts by weight of red pepper powder. It is preferable. If the amount of shrimp salt used is less than 20 parts by weight based on 100 parts by weight of red pepper powder, the use of shrimp salt may be insufficient in the seasoning mixture due to insufficient amount of shrimp salt. When the amount exceeds 30 parts by weight with respect to 100 parts by weight of red pepper powder, the excessive amount of shrimp salt is soaked in the nutrients inherent in the seasoning mixture, but there is a fear that the flavor of the salted shrimp becomes strong.

In the above anchovy, the peptides of the polymer are decomposed into dipeptides, tripeptides and free amino acids due to proteolytic enzymes and microorganisms present in the flesh of the salted raw materials, which are unique for seasoning mixtures. As it serves to taste, it is preferable to use 50 to 60 parts by weight of anchovy salt with respect to 100 parts by weight of red pepper powder. When the amount of anchovy salt is less than 50 parts by weight based on 100 parts by weight of red pepper powder, there is a risk that the unique taste of anchovy salt may become weak due to insufficient amount of anchovy salt. When the amount of anchovy salt exceeds 60 parts by weight based on 100 parts by weight of red pepper powder There is a risk that the taste of the anchovy salt may change due to the excessive amount of anchovy salt in the seasoning mixture.

In the ginger, the appetite to help digestion and sterilization while boosting the appetite to play a role in improving the taste of the seasoning blended with seasoning mixture, the amount of ginger is preferably used 5 to 10 parts by weight based on 100 parts by weight of red pepper powder. Do. If the amount of ginger is less than 5 parts by weight with respect to 100 parts by weight of red pepper powder, the flavor and efficacy of the ginger may not be sufficiently mixed with the seasoning mixture, which may lower the taste of the seasoning. If the amount exceeds 10 parts by weight, the fragrance of ginger may be too strong.

The green onions are rich in inorganic salts such as calcium and phosphorus, vitamins A and C, and are rich in sulfur, which warms the body, helps gastrointestinal function, and detoxifies poison by powerful sterilization. It is preferable to use 50-60 weight part with respect to 100 weight part of red pepper powder. When the amount of green onion is less than 50 parts by weight based on 100 parts by weight of red pepper powder, there is a risk that the intrinsic components of kimchi may decrease due to the decrease in the amount of green onion, and the amount of green onion may exceed 60 parts by weight based on 100 parts by weight of red pepper powder. In this case, the fragrance of green onions is so strong that there is a risk that the taste of the seasoning mixture is altered.

In the onion, glucose, fructose, maltose contains sweet taste, rich in vitamins B1, B2, C, etc., promotes the secretion of digestive juice, helps the absorption of vitamin B1, and promotes metabolism of allyl and fat It contains quercedine that prevents rancidity and suppresses hypertension and atherosclerosis. The amount of onion is preferably used in an amount of 50 to 60 parts by weight based on 100 parts by weight of red pepper powder. When the amount of onion used is less than 50 parts by weight based on 100 parts by weight of red pepper powder, the inherent taste of the seasoning mixture may be deteriorated due to the decrease in the amount of onion used, and the amount of onion used may exceed 60 parts by weight based on 100 parts by weight of red pepper powder. In some cases, the strong flavor of the onion may cause sweetness in the seasoning mixture.

In the above salt is to serve as a seasoning for flavoring the seasoning mixture, the amount of salt is preferably used 20 to 25 parts by weight based on 100 parts by weight of red pepper powder. When the amount of salt used is less than 20 parts by weight based on 100 parts by weight of red pepper powder, there is a risk that the seasoning mixture may not taste properly due to the decrease in the amount of salt used, and the amount of salt may exceed 15 parts by weight based on 100 parts by weight of red pepper powder. In this case, there is a risk that the spice mixture may be squeezed due to excessive mixing of salt.

Glutinous rice paste in the above is to serve to improve the viscosity of the seasoning of the vegetables and added to the marinade and salted fish added to the spice mixture, the amount is used 20 to 30 parts by weight based on 100 parts by weight of red pepper powder It is desirable to. If the amount of glutinous rice paste is less than 20 parts by weight with respect to 100 parts by weight of red pepper powder, the amount of glutinous rice paste may be insufficient to catch the smell of vegetables and salted fish added to the seasoning mixture. When it exceeds 30 parts by weight with respect to 100 parts by weight of red pepper powder, it is possible to catch the smell of vegetables and salted fish added to the spice mixture due to excessive mixing of the glutinous rice paste, but there is a fear that the spice mixture may not be evenly mixed due to the increased viscosity.

In the above sugar serves to neutralize the strong aroma of each component contained in the spice mixture, the amount of sugar is preferably mixed 20 to 30 parts by weight based on 100 parts by weight of red pepper powder. If the amount of sugar used is less than 20 parts by weight with respect to 100 parts by weight of red pepper powder, there is a concern that the strong aroma of each mixture may not be sufficiently neutralized due to the decrease in the amount of sugar used, and the amount of sugar used exceeds 30 parts by weight with respect to 100 parts by weight of red pepper powder. If you do, the sweetness is strong due to the excessive use of sugar, which may change the taste of the seasoning mixture.

On the other hand, the medicinal mixture is added to 300 to 500 parts by weight of water to 100 parts by weight of 30 to 50 parts by weight of Astragalus, 40 to 50 parts by weight jujube, 10 to 30 parts by weight ginger 10 to 15 hours at 80 ~ 100 ℃ It is characterized by consisting of 40 to 50 parts by weight of the cheonnyeoncho extract, 90 to 120 parts by weight of the extract extract based on 100 parts by weight of the medicinal concentrate obtained by heating.

In the above, Astragalus is a medicinal herb for protecting the group, and as a function of the group, and circulates yanggi smoothly to discharge unnecessary moisture in the body, mixing 30-50 parts by weight of Astragalus with respect to 100 parts by weight of the medicinal mixture It is preferable. When the usage amount of the sulfuric acid is less than 30 parts by weight, there is a risk that the ability to send the group may be reduced. .

In the above jujube contains components such as sugar, organic acid, mucus, dietary fiber, minerals, flavonoids, etc. in harmony with all medicines to play the role of toxic and irritant and neutralize side effects, 100 parts by weight of medicinal mixture It is preferable to mix 40-50 weight part of jujube with respect to. If the amount of jujube is less than 40 parts by weight, it may be difficult to neutralize the side effects of the medicine. If the amount of jujube exceeds 50 parts by weight, the side effects of the medicine may be sufficiently neutralized, but the viscosity of the jujube may increase the viscosity. There is.

In the ginger, the nature is warm and serves to neutralize the strong aroma of the mixture, it is preferable to mix 5 to 10 parts by weight of ginger with respect to 100 parts by weight of the medicinal mixture. If the amount of ginger is less than 5 parts by weight, it is difficult to neutralize the strong aroma of each mixture. If the amount of jujube exceeds 10 parts by weight, the flavor may be neutralized, but the effect is less than that of ginger. .

The water serves to extract the efficacy by supplying moisture so that the efficacy of Astragalus, jujube, ginger is well dispersed, it is preferable to mix 300 to 500 parts by weight of water with respect to 100 parts by weight of the medicinal mixture. When the amount of water used is less than 300 parts by weight, there is a concern that the efficacy of the medicine mixture may not be sufficiently extracted due to insufficient amount of water. When the amount of water exceeds 500 parts by weight, the amount of water used is relatively insufficient compared to the amount of water. There is a fear that the concentration of.

On the other hand, it is preferable to heat the medicine mixture consisting of the above composition ratio for 10 to 15 hours at 80 ~ 100 ℃. When extracting the medicinal mixture is less than the range of the temperature and time when the efficacy of the medicinal mixture is not extracted completely, if the temperature and time exceeds the range of the extract of the medicinal mixture may be deteriorated, such as burnt out. And the medicine mixture prepared as described above is preferably stored by slowly cooling in the natural cooling chamber.

In the above, Cheonnyeoncho is a pure native cactus that withstands cold below minus 40 degrees. It is a complex polysaccharide containing 5% of flavonoids, 48.5% of dietary fiber, 240mg / 100g of vitamin C, which is excellent in anti-aging function, and calcium, unsaturated fatty acids, and saponins. It improves brain function and vascular system function, prevents atherosclerosis and anticancer effect, promotes growth and development of children, and slows the movement of intestinal contents and nutrients due to abundant dietary fiber, thereby suppressing appetite.

And the millennial extract is preferably mixed 40 to 50 parts by weight based on 100 parts by weight of the medicinal herb mixture. If the amount of the extract of cheonnyeoncho is less than 40 parts by weight based on 100 parts by weight of the medicinal mixture, there is a risk that appetite suppression may be lowered due to the decrease in the amount of use of the cheonnyeoncho, and the amount of the extract of cheonnyeoncho is 50 parts by weight based on 100 parts by weight of the medicinal mixture. If exceeded, the excessive amount of millennia used to improve appetite suppression, but there is a fear that the intake of nutrients.

In the above, the extract contains a large amount of various nutrients such as isopolone, catechin, puerarin, carbohydrates, minerals, and vitamin C, which are estrogen substances. As it serves to protect the stomach wall,, extract is preferably mixed 90 to 120 parts by weight based on 100 parts by weight of the medicinal mixture. 사용량 If the amount of the extract is less than 90 parts by weight with respect to 100 parts by weight of the medicinal mixture, there is a risk that the protective effect of the gastric wall when the food of spicy taste is ingested due to the lack of isoflavones, 칡 The amount of the extract is used in the mixture 100 When the amount exceeds 120 parts by weight, the stomach wall may be protected when the spicy food is ingested due to an excessive amount of isopololane component, but the inherent taste of the spice mixture may be lost.

Kimchi, which uses marinated cabbage as a functional condiment, contains organic acids, vitamins and minerals from various vegetables.The fresh taste of vegetables, the refreshing taste of lactic acid fermentation, the unique taste of various spices, and the taste of salted seafood Not only does this work together to improve digestion, constipation and colorectal cancer prevention, and kimchi contains a large amount of dietary fiber that is calorie-free and is effective in preventing obesity by slowing the movement of intestinal contents and nutrients.

Hereinafter, a method of preparing kimchi using the functional seasoning according to the present invention will be described in detail.

The present invention is a method for producing kimchi using a functional seasoning,

Iii) removing the roots and outer leaves of the Chinese cabbage, trimming and separating it into 2 ~ 4 equal parts;

Ii) immersing the Chinese cabbage separated in step iii) in brine of 8-13% salinity for 18-24 hours and then washing and dehydrating 4-6 hours;

Ⅲ) Add seasoning mixture of red pepper powder, radish greens, garlic, shrimp salt, anchovy salt, ginger, green onion, salt, sugar, glutinous rice paste, and add medicinal mixture of medicinal herb extract, cheonnyeoncho extract and 칡 extract. Manufacturing;

Iii) preparing kimchi by mixing 25-30 parts by weight of the functional seasoning prepared in step iii with respect to 100 parts by weight of the pickled cabbage dehydrated in step ii);

Iii) the maturation step of aging the kimchi prepared in step iii) for 20 to 30 days at 0 ~ 5 ℃;

The cabbages used in step iii) and ii) were purchased locally and then trimmed by removing roots and outer leaves, then cut into 2-4 portions, and then immersed in salt water of 10-15% salinity for 18-24 hours. Use it to clean up with water to remove foreign substances and then remove water for 4-6 hours in a dark place. When the pickling conditions of the Chinese cabbage is less than the above conditions, the cabbage may not be pickled as much as required by the Chinese cabbage, foreign matters may be mixed, or the water absorption may increase, and when the pickling conditions of the Chinese cabbage exceed the above conditions, the foreign matters may be cleaned. Although it can be removed, the cabbage may be so pickled that the crispyness of the pickled cabbage may be lost.

The step iii) is a step of preparing a functional spice, a pharmaceutical solution, cheonnyeoncho extract, 칡 extract in a spice mixture of red pepper powder, radish, garlic, salted shrimp, anchovy, ginger, green onion, salt, sugar, glutinous rice paste As a step of adding the mixed herbal mixture, since the mixing ratio of the seasoning mixture and the herbal mixture has already been described above, a detailed description thereof will be omitted.

And the medicinal herbs are prepared by heating Astragalus, jujube, ginger and water at 80 to 100 ℃ for 10 to 15 hours, the mixture is sufficiently when the heating temperature is lower than 80 ℃ or heating time is less than 10 hours There is a fear that the concentration of the medicinal liquid is not extracted due to the extraction, the heating temperature exceeds 100 ℃ or the heating time exceeds 15 hours, the mixture is sufficiently extracted, but there is a fear that the extract burns and burns.

On the other hand, the extract is boiled after sterilization treatment for 2 to 3 hours at 50 ~ 70 ℃ after extracting the juice is preferably used. If the sterilization conditions are less than the above conditions, the sterilized extract may not be sterilized as much as required. If the sterilized conditions of the sterilized extract exceed the above conditions, the viscous extract may be more viscous and its color may change.

Functional seasoning made as described above is made by mixing 20 ~ 30 parts by weight of the medicinal herb mixture with respect to 100 parts by weight of the spice mixture, the functional seasoning prepared by mixing in a refrigerated storage at a temperature of 3 ~ 5 ℃ for 1 to 3 days. It is preferable to use.

The step iii) is a step of preparing kimchi by mixing 20-30 parts by weight of the functional seasoning prepared in step iii) with respect to 100 parts by weight of the cabbage pickled in step ii), wherein the mixing ratio of the pickled cabbage and the functional seasoning is Since it has already been described in the detailed description thereof will be omitted.

The step iii) is a ripening step of ripening the kimchi prepared in step iii) for 20 to 30 days at 0 ~ 5 ℃, the kimchi is frozen when the ripening temperature is lower than 0 ℃ or less than 20 days There is a risk that the crispness and cool taste of kimchi may be lost due to the short ripening period, and when the ripening temperature exceeds 5 ° C. or the ripening period exceeds 30 days, the kimchi is too aged to lose its unique taste. There is a concern.

Hereinafter, the configuration of the present invention will be described in detail with reference to the following Examples, the configuration of the present invention is not necessarily limited to the following examples.

1. Preparation of Kimchi Using Functional Seasoning

(Example 1)

The roots and outer leaves of Chinese cabbage were removed, trimmed, and then cut into 4 sides, which were then pickled for 20 hours in 12% brine. The washed cabbage was washed with water and then dehydrated in a shaded place for 5 hours to prepare 5 kg of pickled cabbage. Functional condiments were prepared by adding 25 parts by weight of the medicinal herb mixture to 100 parts by weight of the seasoning mixture and refrigerated for 2 days at a temperature of 4 ± 0.5 ° C. to prepare 1.3 kg. Kimchi was prepared by putting chilled cabbage into the pickled cabbage. The pH, acidity, lactic acid bacteria, chromaticity and hardness were measured by the following method according to the following 10 days, 20 days, 30 days and 40 days, and are shown in [Table 1].

The functional seasoning is prepared by adding 25 parts by weight of the medicinal mixture to 100 parts by weight of the spice mixture, the seasoning mixture is 75 parts by weight of radish greens, 55 parts by weight of garlic, 25 parts by weight of shrimp chops, 55 parts by weight of anchovy with 100 parts by weight of red pepper powder , Ginger 8 parts by weight, green onion 55 parts by weight, onion 55 parts by weight, salt 22 parts by weight, sugar 25 parts by weight, glutinous rice paste 25 parts by weight. The medicinal mixture is added to 300 parts by weight of water to 100 parts by weight of 100 parts of the mixture of 40 parts by weight of Astragalus, 40 parts by weight of jujube, 20 parts by weight of ginger, and then heated to 90 ± 2 ℃ for 13 hours to concentrate 100 medicinal herbs 45 parts by weight of cheonnyeoncho extract, 100 parts by weight of the extract was prepared by mixing. In the above extract was used sterilized for 160 minutes at 80 ± 2 ℃.

(Control group)

The roots and outer leaves of the cabbage were removed, trimmed, and then cut into 4 sides, which were then pickled for 20 hours in 12% brine. The washed cabbage was washed with water and then dehydrated in a shaded place for 5 hours to prepare 5 kg of pickled cabbage. Seasoning is mixed with 100 parts by weight of red pepper powder 75 parts by weight radish, 55 parts by weight garlic, 25 parts by weight shrimp, 55 parts by weight anchovy, 8 parts by weight ginger, 55 parts by weight leeks, 22 parts by weight salt, 25 parts by weight sugar After refrigerated for 2 days at a temperature of 4 ± 0.5 ℃ to prepare a 1.3kg. And the kimchi was prepared by putting the seasoning into the cabbage of pickled cabbage and then measured pH, acidity, lactic acid bacteria, color and hardness according to the following days 10, 20, 30, 40 days [Table 1 ].

2. Evaluation method and result

end. pH was measured at room temperature using a pH meter (pHM-210).

I. The acidity was calculated by lactic acid (%) reduction method after diluting 10 ml of the sample 10 times with 0.1 N NaOH to pH 8.3.

All. Lactic acid bacteria was diluted plated kimchi juice with 0.1% peptone solution and then used the plate counting method. Leuconostoc sp . Selection medium was plated for 5 days using phenylethyl alcohol sucrose agar medium, Leuconostoc sp . The medium was plated at 30 ° C. for 3 days using a modified LBS agar medium mixed with lactic acid and sodium acetate to inhibit the growth of Pediococcus in Lactobacillus selective medium. .

la. The chromaticity was measured with a Minolta Chroma Meter (CT-310) after diluting the juice solution 10 times after the sample.

hemp. Hardness was measured by repeating 5 times using a rheometer (Rheometer, SC-100) by taking a 10cm area from the base of the cabbage kimchi and cutting it into 2.5 × 3cm.

division
Days
pH
PH (%) Lactic acid bacteria (CFU / ml) Chromaticity Hardness
(kg / ㎠) Brightness (L) Redness (a) Yellowness (b)
Example 1

10 6.4 0.16 3.2 60.17 ± 0.04 4.14 ± 0.04 22.14 ± 0.06 4.78 ± 0.02 20 4.8 0.54 5.9 58.28 ± 0.08 5.20 ± 0.02 24.72 ± 0.04 4.84 ± 0.06 30 4.5 0.68 7.6 56.22 ± 0.11 6.02 ± 0.06 27.98 ± 0.10 4.54 ± 0.06 40 4.4 0.74 8.2 52.04 ± 0.04 5.17 ± 0.04 29.72 ± 0.04 3.78 ± 0.02
Control

10 6.1 0.10 2.6 60.86 ± 0.04 4.38 ± 0.04 21.68 ± 0.06 4.88 ± 0.04 20 4.9 0.61 4.9 59.42 ± 0.12 5.42 ± 0.04 23.58 ± 0.12 4.98 ± 0.04 30 4.2 0.78 6.6 56.88 ± 0.08 6.78 ± 0.04 26.48 ± 0.08 4.16 ± 0.06 40 3.9 0.82 6.2 53.76 ± 0.06 5.82 ± 0.04 28.44 ± 0.04 3.88 ± 0.02

In the case of pH and acidity, as shown in the evaluation results of Table 1, Example 1 prepares kimchi by adding a functional spice mixture consisting of medicinal herb, cheonnyeoncho extract, and 칡 extract into the kimchi. As a result, until 30 days of fermentation, the pH rapidly decreased and the acidity increased, and until 40 days, the pH gradually decreased and the acidity increased. And in the case of Example 1, the pH of kimchi within the ripening period after the 10 days of the statistically the best taste state pH between 4.2 ~ 4.5, the lactic acid content appeared between 0.5 ~ 0.75% compared to the case of Comparative Example 1 The pH is between 4.2 and 4.9, and the lactate content is between 0.61 and 0.78%.

In addition, in the case of lactic acid bacteria, Example 1 shows a tendency of increasing the number of lactic acid bacteria after reaching the maximum at 40 days even after 30 days of fermentation, whereas in the case of Comparative Example 1, the maximum after 30 days of fermentation shows a tendency to decrease thereafter. It can be seen that the kimchi of the present invention has an effect of extending the maximum production period of lactic acid bacteria due to the use of functional spices.

In addition, in the case of chromaticity and hardness, Example 1 adds a functional condiment to the pickled cabbage, and thus, it can be seen that the brightness and redness are decreased and the yellowness is increased compared to Comparative Example 1.

hemp. Evaluation of sensory tests

The color, taste, and taste of kimchi prepared according to the method 1 above were visually checked by five adult men and women, and then evaluated by the scores according to the following evaluation scores. Expressed as a divided integer value, the results are shown in [Table 2].

The evaluation score is 5: very good. 4 points | pieces: A little good. 3 points | pieces: Normal. 2 points | pieces: It is a little bad. 1 point | piece: Very bad.

division color flavor Symbol Example 1 4.5 5.0 5.0 Control group 3.0 3.5 3.5

In the sensory test for the color, taste and palatability of kimchi as shown in the evaluation results of [Table 2], in the case of kimchi of Example 1, the functional seasoning of the cabbage was added to the viscous glutinous rice paste with pickled cabbage paste. Since kimchi is made into the inside, the taste of seasoning is soaked into cabbage, and the seasoning of cabbage is densely distributed on the surface of cabbage. On the other hand, the control group does not add glutinous rice paste and medicinal mixtures to the seasoning, so the taste of the seasoning does not penetrate deeply into the cabbage and the viscosity is poor, so the seasoning is not densely distributed on the surface of the cabbage. It was evaluated that the preference was lower than that of Example 1.

As described above, kimchi using the functional seasoning of the present invention has been proved excellent in the physical properties through the above embodiment, but the present invention is not necessarily limited only by the above configuration, without departing from the technical spirit of the present invention Various substitutions, modifications and variations are possible within the scope.

Claims (7)

In kimchi using functional seasoning,
The kimchi is based on 100 parts by weight of pickled cabbage as the main ingredient
Functional seasoning Kimchi using a functional seasoning, characterized in that it is prepared by mixing 20 to 30 parts by weight.
The method of claim 1,
The functional seasoning is kimchi using a functional seasoning, characterized in that 20 to 30 parts by weight of the medicinal mixture mixed with respect to 100 parts by weight of the seasoning mixture.
The method of claim 2,
The seasoning mixture is based on 100 parts by weight of red pepper powder 70 ~ 80 parts by weight of radish, 50 ~ 60 parts by weight of garlic, 20 ~ 30 parts by weight of shrimp, anchovy 50 ~ 60 parts by weight, 5 to 10 parts by weight of ginger, leek 50 ~ 60 100 parts by weight, onion 50-60 parts by weight, 20-25 parts by weight of salt, 20-30 parts by weight of glutinous rice paste, 20-30 parts by weight of sugar Kimchi using a functional seasoning.
The method of claim 2,
The medicinal mixture is added to 300 to 500 parts by weight of water to 100 parts by weight of 30 to 50 parts by weight of the yellow sugar, 40 to 50 parts by weight jujube, 10 to 30 parts by weight of ginger and heated at 80 to 100 ℃ for 10 to 15 hours Kimchi using the functional seasoning, characterized in that consisting of 40 to 50 parts by weight of the cheonnyeoncho extract, 90 to 120 parts by weight of the extract extract based on 100 parts by weight of the medicinal herb concentrate.
The method of claim 4, wherein
The. Extract is kimchi using a functional seasoning, characterized in that for 2 to 3 hours to boil at 70 ~ 90 ℃.
In the manufacturing method of kimchi using the functional seasoning,
Iii) removing the roots and outer leaves of the Chinese cabbage, trimming and separating it into 2 ~ 4 equal parts;
Ii) immersing the Chinese cabbage separated in step iii) in brine of 8-13% salinity for 18-24 hours and then washing and dehydrating 4-6 hours;
Ⅲ) Add seasoning mixture of red pepper powder, radish greens, garlic, shrimp salt, anchovy salt, ginger, green onion, salt, sugar, glutinous rice paste, and add medicinal mixture of medicinal herb extract, cheonnyeoncho extract and 칡 extract. Manufacturing step;
Iii) preparing kimchi by mixing 25-30 parts by weight of the functional seasoning prepared in step iii with respect to 100 parts by weight of the pickled cabbage dehydrated in step ii);
Iii) a method of producing kimchi using a functional spice, characterized in that it undergoes a aging step of aging the kimchi prepared in step iii) for 20 to 30 days at 0 ~ 5 ℃.
The method of claim 7, wherein
In the step iii), the functional seasoning is 70 to 80 parts by weight of radish greens, 50 to 60 parts by weight of garlic, 20 to 30 parts by weight of salted shrimp, 50 to 60 parts by weight of anchovy, 5 to 10 parts by weight of ginger, 50 to 60 parts by weight of leeks, 5 to 60 parts by weight of onion, 20 to 25 parts by weight of salt, 20 to 30 parts by weight of glutinous rice paste, 20 to 30 parts by weight of sugar mixture 100 parts by weight and 30 to 50 parts by weight of astragalus, Cheonnyeoncho extract based on 100 parts by weight of the medicinal concentrate obtained by adding 300 to 500 parts by weight of water to 100 parts by weight of the medicinal herbs mixed with 40 to 50 parts by weight of jujube and 10 to 30 parts by weight of ginger for 10 to 15 hours 40 to 50 parts by weight, 칡 20 to 30 parts by weight of the medicinal herb mixture mixed with 90 to 120 parts by weight of the extract method of producing kimchi using a functional spice.