KR20130020381A

KR20130020381A - Salting method of cabbage using lotus leaves

Info

Publication number: KR20130020381A
Application number: KR1020110082989A
Authority: KR
Inventors: 심영애
Original assignee: 심영애
Priority date: 2011-08-19
Filing date: 2011-08-19
Publication date: 2013-02-27

Abstract

PURPOSE: A manufacturing method of pickled cabbage is provided to enhance a storage quality of Kimchi and texture of cabbage and to eliminate taste and odor by scent of grass and salted fish. CONSTITUTION: A manufacturing method of pickled cabbage comprises the steps of cutting cleaned folium lotus leaves and concentrate at 100deg C for 3-4 hours to extract; manufacturing lotus leaves water by mixing extract and salt water for 1:10 ratio; and pickling by dipping cabbages into the lotus leaves water for 24 hours.

Description

Salting method of cabbage using lotus leaves

The present invention relates to a method for producing pickled cabbage using lotus leaf, more specifically, the structure of the Chinese cabbage is hardened by the lotus leaf extract to improve the texture of the Chinese cabbage and storage of kimchi and there is no smell of odor caused by grass odor and salted fish. It relates to a method of producing pickled cabbage using lotus leaf to further improve the taste and nutrition of kimchi by the rich nutrients and excellent pharmacological components of the lotus leaf.

In general, kimchi is one of the traditional foods in Korea, but was conventionally manufactured by housewives in the home, but recently the demand for kimchi, which is sold commercially, is increasing as the lifestyle of modern people changes.

The most important consideration in the mass production of kimchi is the pickling process of cabbage. In this pickling process, the osmotic pressure of salt causes various substances which are nutrient sources of microbes to leak out from the cabbage tissue and are present in the inactive form. Various enzymes are released and converted into the active form.

Thus, various polymer materials such as starch and protein are decomposed to create a propagation environment for lactic acid bacteria. The pickling process is usually performed by spraying salt directly into cabbage or dipping cabbage in saline for a predetermined time.

However, when the kimchi is produced by the conventional pickling method, the tissue of the cabbage is receded, and the kimchi, which is a natural fermented food, is not only a factor that lowers the texture of consumers due to the unique smell of cabbage and the smell of salt. Various organic acids, including lactic acid, are produced during the aging process and distribution, resulting in increased acidity and softening, which leads to a serious problem of poor storage.

Therefore, the present invention is to solve the above problems, the structure of the Chinese cabbage is hardened by the lotus leaf extract to improve the texture of the Chinese cabbage and storage of kimchi, and also eliminates the smell of grass and salty pickled salt, and also lotus leaf Its purpose is to provide a method of preparing pickled cabbage using lotus leaf to further improve the taste and nutrition of kimchi by its rich nutrients and excellent pharmacological ingredients.

Method for producing a pickled cabbage using the lotus leaf according to the present invention for achieving the above object, after washing clean the lotus leaf and cut it to a certain size and then concentrated it at a temperature of 100 ℃ with a certain amount of water for 3 to 4 hours To obtain a lotus leaf extract; Preparing a lotus leaf brine by mixing the lotus leaf extract in a weight ratio of 1:10 with brine; Pickling cabbage for 24 hours in the lotus leaf saline; And rinsing the pickled cabbage several times with drinking water to remove the water.

As such, the present invention not only improves the texture of the Chinese cabbage by the lotus leaf extract and improves the texture of the Chinese cabbage and storage of kimchi, but also eliminates the smell of grass and salted fish, and also the kimchi by the rich nutrients and excellent pharmacological components of the lotus leaf. It is a very useful invention to further improve the taste and nutrition of.

The above and other objects, features, and advantages of the present invention will become more apparent from the following detailed description of the present invention when taken in conjunction with the accompanying drawings.

Method for producing a pickled cabbage using the lotus leaf according to the present invention, washing the lotus leaf and then cut to a certain size and then concentrated with a certain amount of water at a temperature of 100 ℃ for 3 to 4 hours to obtain a lotus leaf extract; Preparing a lotus leaf brine by mixing the lotus leaf extract in a weight ratio of 1:10 with brine; Pickling cabbage for 24 hours in the lotus leaf saline; It is configured to include; rinsing the pickled cabbage several times with drinking water to remove the water.

The lotus leaf includes alkaloids such as homerrin, nuciferin, anonine, and armeparin; d-n methylcorlaurin, isoquercetin, flavonoids; Natural organic acids such as tartaric acid and citric acid; Tannins, fiber, iron, calcium, phosphorus; Vitamin B12, vitamin C; And other components are contained.

By these ingredients, lotus leaf helps to increase the amount of energy in the lungs and stomach, clears bad blood, solves obesity naturally, excels in women's beauty effects, removes odors in the mouth, is effective in removing nicotine, releases poison and clears the head. It has excellent effects such as quenching thirst and quenching postpartum thirst and recovering from fatigue and curing vitamin deficiency.

After washing the lotus leaf cleanly and cut it to a certain size and then concentrated it for 3-4 hours at a temperature of 100 ℃ with a certain amount of water to obtain a lotus leaf extract, washing the lotus leaf is an impurity remaining on the surface In order to remove foreign substances using water, cutting the lotus leaf to a certain size is to facilitate the extraction of the extract.

And the lotus leaf is concentrated with a certain amount of water to obtain the lotus leaf extract for 3 to 4 hours at a temperature of 100 ℃, wherein the lotus leaf and water is preferably mixed in a weight ratio of 1: 1 to 3.

Furthermore, the condition of the lotus leaf extract is 100 ℃ and 3 to 4 hours to ensure that the active ingredient is sufficiently extracted in the state that the active ingredient of the lotus leaf is not destroyed.

Of course, in order to obtain the lotus leaf extraction it is natural that the water and lotus leaf can be concentrated by boiling for 3 to 4 hours at 100 ℃ high heat or using a pressure extractor.

In the step of preparing the lotus leaf brine by mixing the lotus leaf extract in a weight ratio of 1:10 with the brine, the brine is usually brine used to pickle cabbage has a salinity of 5 ~ 10%.

Furthermore, the lotus leaf extract and the brine has a weight ratio of 1:10, when the weight of the lotus leaf extract is relatively low compared to the brine, it is difficult to expect the efficacy of the fragrant aroma and excellent nutritional and pharmacological components of the lotus leaf, If the weight of the lotus leaf extract is relatively large compared to the brine, the characteristic flavor of the lotus leaf is too much, rather than reduce the consumer's preference, because the amount of brine is relatively small, so the cabbage is not well pickled.

That is, in the case of lotus leaf saline mixed with the lotus leaf extract and the brine in a weight ratio of 1:10, the pickling of the Chinese cabbage is made well, and with the fragrant aroma of the lotus leaf can be expected to be effective by the effective ingredients of the lotus leaf.

In the step of immersing the Chinese cabbage in lotus leaf saline for 24 hours, maintaining 24 hours as a pickling time is to ensure that the lotus leaf saline penetrates well into the cabbage.

Furthermore, in the said pickling process, it is preferable to pickle at room temperature in the winter season (November-December).

The cabbage pickled as described above is rinsed several times with drinking water and then drained and then packaged and commercialized.

As described above, the present invention has been described by means of a limited embodiment, but the present invention is not limited thereto, and the technical spirit of the present invention and a patent will be described below by those skilled in the art to which the present invention pertains. Various modifications and variations will be possible within the scope of the claims.

Claims

Washing the lotus leaf and cutting it to a certain size, and then concentrating it at a temperature of 100 ° C. with a certain amount of water for 3 to 4 hours to obtain a lotus leaf extract;
Preparing a lotus leaf brine by mixing the lotus leaf extract in a weight ratio of 1:10 with brine;
Pickling cabbage for 24 hours in the lotus leaf saline;
Rinsing the pickled cabbage several times with drinking water and then removing the water;
Method of producing pickled cabbage using a lotus leaf, characterized in that configured to include.