KR20130038069A - Method of preserve celery cabbage using elm - Google Patents
Method of preserve celery cabbage using elm Download PDFInfo
- Publication number
- KR20130038069A KR20130038069A KR1020110102712A KR20110102712A KR20130038069A KR 20130038069 A KR20130038069 A KR 20130038069A KR 1020110102712 A KR1020110102712 A KR 1020110102712A KR 20110102712 A KR20110102712 A KR 20110102712A KR 20130038069 A KR20130038069 A KR 20130038069A
- Authority
- KR
- South Korea
- Prior art keywords
- cabbage
- elm
- pickled
- extract
- brine
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 5
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 title abstract description 9
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 title abstract description 9
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 title abstract description 9
- 235000021574 pickled cabbage Nutrition 0.000 claims abstract description 22
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 20
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 20
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 20
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 20
- 229940105922 elm extract Drugs 0.000 claims abstract description 16
- 235000021110 pickles Nutrition 0.000 claims abstract description 11
- 239000012267 brine Substances 0.000 claims abstract description 7
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 239000003673 groundwater Substances 0.000 claims abstract description 5
- 238000011068 loading method Methods 0.000 claims abstract description 4
- 230000018044 dehydration Effects 0.000 claims abstract description 3
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 3
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 239000003814 drug Substances 0.000 claims 1
- 235000021109 kimchi Nutrition 0.000 abstract description 7
- 238000005554 pickling Methods 0.000 abstract description 7
- 230000006866 deterioration Effects 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 4
- 229930182490 saponin Natural products 0.000 abstract description 3
- 150000007949 saponins Chemical class 0.000 abstract description 3
- 235000017709 saponins Nutrition 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract 1
- 239000011707 mineral Substances 0.000 abstract 1
- 241001106462 Ulmus Species 0.000 description 15
- 150000003839 salts Chemical class 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 4
- 239000013535 sea water Substances 0.000 description 3
- 229930003935 flavonoid Natural products 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 210000003651 basophil Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 208000017520 skin disease Diseases 0.000 description 1
- KSQXVLVXUFHGJQ-UHFFFAOYSA-N sodium;2-phenylphenol Chemical compound [Na+].OC1=CC=CC=C1C1=CC=CC=C1 KSQXVLVXUFHGJQ-UHFFFAOYSA-N 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Abstract
The present invention is a step of elm and ground water in a weight ratio of 1: 4 in a medicinal bath and heating at 1.5 atm for about 3 hours, boiling the extracted elm extract to a temperature of 100 ℃ or more, and cut cabbage pickles The step of loading in, the elm extract and brine is mixed in a volume ratio of 2: 8 to fill in the pickling barrel to pickle the cabbage, and washing the pickled cabbage by dehydration and packaging step In order to provide a method for producing pickled cabbage containing a tree component, the present invention has the effect of allowing the useful components of elm to be contained in the Chinese cabbage while mixing the pickled elm extract and brine in pickling cabbage.
In addition, various minerals and saponins contained in Chinese cabbage are soaked into the tissues of Chinese cabbage, so that the pickled cabbage can be kept fresh for a long time without any deterioration even during a long delivery period. It is a very useful invention that can provide kimchi having.
Description
The present invention relates to a method of manufacturing pickled cabbage containing the elm tree, which will be described in more detail in the preparation of pickled cabbage for producing kimchi, which is usually shipped by courier by containing the useful ingredients in the pickled cabbage. The present invention relates to a method of preparing pickled cabbage containing elm, which is useful for human health and maintains freshness without deterioration even during a long delivery period.
Pickled cabbage refers to the cabbage in the state before kimchi is completed, that is, the cabbage in salted water to kill the breath.
Recently, housewives tend to make kimchi with seasonings prepared by ordering pickled cabbage by courier rather than picking cabbage after picking cabbage and pickling it with salt water, as in the past due to the development of distribution such as the Internet.
Therefore, the market for pickled cabbage is expected to expand for a considerable period of time, but there is a high risk of deterioration during delivery by courier, and especially when pickling cabbage with salt when making kimchi, the salt contacts the skin of the cabbage and dehydrates it. The osmotic action spreads inside and inhibits the growth of most microorganisms in cabbage, while fermentation occurs in cabbage by the propagation of basophils.
As it is widely known, elm has abundant mucus such as flavonoids, saponins, and tannins in its bark and roots. Not only are there effects such as relief, but are known to have excellent effects on skin diseases.
Pickled cabbages usually delivered by courier are pickled in salt water to prevent deterioration for a long time, but it is not easy to maintain freshness for long periods of time. Containing useful ingredients that can help the aesthetics and human health is inevitable.
Therefore, the present invention is to put the elm and the ground water in the medicinal bath and heated for about 3 hours at 1.5 atm, the step of boiling the extracted elm extract at a temperature of 100 ℃ or more, and loading the cut cabbage into the pickles and In order to provide a method for producing pickled cabbage containing elm, characterized in that it comprises the step of pickling the Chinese cabbage by mixing the elm extract and brine in the pickles and washing and packing the pickled cabbage will be.
As described above, the present invention has the effect of allowing the useful components of the elm to be contained in the Chinese cabbage while the pickled cabbage by mixing the elm extract and brine.
In addition, various flavonoids, saponins, and tannins of elm can be soaked into the cabbage's tissues so that the pickled cabbage can be kept fresh for a long time without any deterioration even during a long delivery period. It is a very useful invention that can provide kimchi having excellent commercial properties.
Thus, the configuration of the present invention will be described in detail so that those skilled in the art can easily understand and reproduce.
The present invention is to put the elm and the ground water in the medicinal bath and heated for about 3 hours at 1.5 atm, the step of boiling the extracted elm extract to a temperature of 100 ℃ or more, loading the cut cabbage into pickles, Mixing the elm extract and brine and filling the pickles to pickle cabbage, and washing the pickled cabbage dehydration and packaging step.
The elm tree used for heating the elm tree and ground water for about 3 hours at 1.5 atm in a hot spring is dried and harvested after autumn, and it is preferable to use roots. 1: 4 is preferred.
The reason for boiling the extracted elm extract at a temperature of 100 ℃ or more is to sterilize and packaged, stored in a pouch pack and sealed.
The salt water for pickling the Chinese cabbage is mixed with sea water (sea water) and sun salt (topane sun salt) in a volume ratio of 5: 3, the mixture of the elm extract and salt water is preferably mixed in a ratio of 2: 8 by volume ratio. In this case, the salinity is preferably maintained at 5-7%.
The time to pickle kimchi is more than 4 hours, but it can be adjusted according to the temperature. The cabbage pickled by the elm extract and brine is washed to remove the base, which is preferably washed three times with fresh water and once again with sea water. At this time, the washing device for washing may use a bubble (bubble) method.
The washed cabbage is dehydrated to be dehydrated by a strong wind generated by the rotation of the fan while moving on the conveyor belt.
The moved elm pickled cabbage is packaged after the presence of foreign substances.
As described above, the present invention uses the elm tree containing a variety of useful ingredients to produce the elm extract, that is, elm extract and to utilize it for pickling cabbage elm useful components to penetrate all tissues of the Chinese cabbage for a long delivery period Pickled cabbage can keep freshness without deterioration during the time, and can produce a pickled cabbage containing the elm ingredients that is very beneficial to the unique aesthetics and human health.
As described above, although the present invention has been described by way of limited embodiments and drawings, the present invention is not limited thereto, and the technical spirit of the present invention and the patents described below will be described 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 (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020110102712A KR20130038069A (en) | 2011-10-07 | 2011-10-07 | Method of preserve celery cabbage using elm |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020110102712A KR20130038069A (en) | 2011-10-07 | 2011-10-07 | Method of preserve celery cabbage using elm |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20130038069A true KR20130038069A (en) | 2013-04-17 |
Family
ID=48438862
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020110102712A KR20130038069A (en) | 2011-10-07 | 2011-10-07 | Method of preserve celery cabbage using elm |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20130038069A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160066907A (en) * | 2014-12-03 | 2016-06-13 | 이상호 | Method for manufacturing salted cabbage using turmeric |
| KR20160103384A (en) | 2015-02-24 | 2016-09-01 | 농업회사법인 서림농장 주식회사 | Manufacturing method of low salted chinese cabbage |
-
2011
- 2011-10-07 KR KR1020110102712A patent/KR20130038069A/en active IP Right Grant
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160066907A (en) * | 2014-12-03 | 2016-06-13 | 이상호 | Method for manufacturing salted cabbage using turmeric |
| KR20160103384A (en) | 2015-02-24 | 2016-09-01 | 농업회사법인 서림농장 주식회사 | Manufacturing method of low salted chinese cabbage |
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| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E701 | Decision to grant or registration of patent right | ||
| NORF | Unpaid initial registration fee |