KR20130069230A - A manufacturing method of low sodium kimchi using of the korean herb medicine - Google Patents

Abstract

PURPOSE: A method of making kimchi with herbal ingredients are provided to have lower amount of salt and having good taste by using herbal ingredients, several mushrooms and ginger. CONSTITUTION: Chinese cabbages are salted, washed and drained. 8-13 parts by weight% of ginger, 1-3 parts by weight% of kelp, 0.5-2 parts by weight% of ulmus davidiana, 0.1-2 parts by weight% of cudrania tricuspidata, 1-3,5 parts by weight% of Korean style soybean sauce and 100 parts by weight% of water are mixed and boiled to make a herbal base sauce. The herbal base sauce is mixed with glutinous rice which is already dipped into water and the mixture is boiled to make glutinous rice starch. Pulverized ginger, green onion, Korean leek, shallot, onion and garlic are mixed with 8-12 parts by weight% of red pepper powder, 1-3 parts by weight% of salicornia herbacea powder and 1-3 parts by weight% of ream powder to make condiment. The condiment and the glutinous rice starch are mixed with shredded radish, shredded carrots and shredded pears to make a filling for the Chinese cabbages. The filling is put into the Chinese cabbages. The final mixture is kimchi which is to be stored in a container. The shredded radish and the shredded carrots are dipped into salt water and drained. The Chinese cabbages are mixed with the condiment and stored. [Reference numerals] (S100) Preparing cabbage; (S200) Producing Oriental base; (S300) Producing glutinous rice; (S400) Producing shredded radish; (S500) Producing Kimchi; (S600) Storing process

Description

A manufacturing method of low sodium kimchi using of the korean herb medicine}

The present invention relates to a method for producing herbal low salt kimchi prepared using a ginger wood and herbal base.

In general, kimchi is a food fermented at low temperature by fermenting radish, cabbage, cucumber, salt, pepper, garlic, green onion, ginger, salted fish, and fermented with lactic acid to produce spices. It is a source of various minerals and vitamins. Formal action by lactic acid bacteria and improves appetite.

On the other hand, as the efficacy of the kimchi as described above is widely known, various research and development has been made regarding the production method of kimchi, Korean Patent No. 10-0506164 discloses a method of manufacturing herbal kimchi using a variety of herbal medicines.

In detail, the preparation method of the herbal kimchi according to the prior art is the preparation of herbal medicine by preparing various herbal medicines by boiling water, and preparing the pickled cabbage for desalting and dehydrating after trimming the cabbage, and red pepper powder and radish on pickled cabbage Chinese medicine to prepare the seasoning process to add seasonings except salted fish, to enter into the seasoning prepared with pickled cabbage, to fill the finished pickled cabbage in the storage container and to fill the Chinese medicine so that the pickled cabbage is locked. It includes a liquid filling process and a maturing process that is immersed in herbal medicine for 5-7 days.

However, the herbal kimchi prepared as described above has the following problems.

In the method of manufacturing herbal kimchi according to the prior art, kimchi is prepared by adding liquid extract seasoning using herbal medicines except for red pepper powder, radish, and salted fish to reduce the irritating taste. On the other hand, the umami is relatively reduced and the user's preference may be lowered.

It is an object of the present invention to provide a method for producing herbal low-salt sauerkraut with improved taste and low salinity using a number of mushrooms and herbal bases and ginger trees.

The present invention is prepared by washing and dehydrating pickled Chinese cabbage and then rinsed and dehydrated pickled Chinese cabbage, and preparing a Chinese herbal base to put a boiled ginger, kelp, Yugeunpi, kkujippong, Korean soy sauce in water and boil And, the glutinous rice paste manufacturing step to boil together with the glutinous rice called the herbal base to produce glutinous rice grass, crushed ginger, leek, leek, leek, onion, garlic and put the pepper powder, soft powder and hamcho powder to seasoning Prepared and prepared by the cabbage brewing step by stirring by adding the dehydrated radish, carrot vegetable, crushed pear and then immersed in brine in the prepared seasoning and glutinous rice paste, and prepared in the cabbage brewing step Kimchi manufacturing step and putting the prepared cabbage in the prepared cabbage, and the storage step of storing the kimchi prepared in the kimchi manufacturing step in a container, In the Chinese herbal base manufacturing step, with respect to 100% by weight of water, 8 to 13% by weight of ginger, 1 to 3% by weight of kelp, 0.5 to 2% by weight of root skin, 0.1 to 2% by weight of Korean zucchini, 1 to 3.5 of Korean soy sauce Boil for 3 hours after adding the weight%.

The cabbage manufacturing step is characterized in that the red pepper powder 8 to 15% by weight, 1 to 3% by weight, 1 to 3% by weight, 1 to 3% by weight of the seaweed powder with respect to 100% by weight of water added in the herbal base manufacturing step do.

Herbal low salt kimchi prepared by the present invention does not use salted fish has the advantage of reducing the intake of salt.

In addition, there is an advantage that the color of the kimchi produced by the whitening effect of the ginger tree becomes brighter, thereby stimulating the appetite of the user.

In addition, in the present invention, by using a large number of mushrooms and kelp, by adjusting the liver using a Korean soy sauce (conventional soy sauce) it can provide a more savory kimchi.

In addition, the immunity is improved, as well as low salinity by the roots and kkujippong contained in the herbal base is expected to prevent cardiovascular diseases by the efficacy of kkujippong.

1 is a flow chart for showing a method of manufacturing herbal low salt kimchi according to the present invention.
Figure 2 is a view showing a state of the herbal base produced through the herbal base manufacturing step of the main step of the present invention.
Figure 3 is a view showing a state of the cabbage prepared through the step of manufacturing the bechuso, the main step of the present invention.
Figure 4 is a view showing a state that the kimchi manufacturing step of the main step of the present invention is performed.

Hereinafter, specific embodiments of the present invention will be described with reference to the drawings. However, the spirit of the present invention is not limited to the embodiments presented, and those skilled in the art who understand the spirit of the present invention can easily suggest other embodiments within the scope of the same idea.

1 is a flow chart for showing a method of manufacturing herbal low salt kimchi according to the present invention.

Referring to the drawings, first, in the method of manufacturing herbal low-salt kimchi according to the present invention starts from the Chinese cabbage preparation step (S100) to prepare a quality cabbage.

In the cabbage preparation step (S100), first, there are no pests and the cabbage is well-prepared to remove the indelible portion or the outer leaves and then go through the process of sprinkling water while cutting using this season.

Then, the cabbage cut through the above process is laminated in a pickling tank and sprinkled with domestic salt, which is sprinkled with the center of the lower back, to undergo a pickling process.

Here, the abandonment of the cabbage is large, and the well-being of the cabbage of about 5 ㎝ cut to the root portion is carried out the pickling process, based on about 300kg of two-cut cabbage accommodated in one pickling tank is 40 to 45 kg is added to the acid treatment.

In addition, depending on the season and varieties of cabbage, the input concentration of the sun salt can be adjusted.

For example, the proportion of sun salt added to the monthly amount of raw cabbage (January to March) is 15% by weight, and the ratio of sun salt added to the amount of raw Chinese cabbage (early April to early May) is 13% by weight, and the outland cabbage (Mid-to-July) The proportion of natural salt added to the amount of raw materials is 13% by weight, and the ratio of natural salt to high-fat cabbage (early July to mid-October) is 13%, and the kimchi cabbage ( The ratio of sun salt added to the amount of raw materials from late October to December can be adjusted to 13% by weight.

On the other hand, the pickling time is 20 to 22 hours for kimjang cabbage, house cabbage takes about 16 to 18 hours, the pickled cabbage is prepared through washing and dehydration process.

Here, judging the salty state of the cabbage is not well pickled cabbage is to perform a reinflammation work. The criterion of the salt state is based on the degree not to be broken when the stem portion is bent by hand.

On the other hand, the cabbage prepared in the cabbage preparation step (S100) is mixed with the material prepared through the herbal base manufacturing step (S200) and glutinous rice paste manufacturing step (S300) and cabbage manufacturing step (S400) to be described below to Kimchiro. Processed.

Figure 2 is a view showing a state of the herbal base produced through the herbal base manufacturing step of the main step of the present invention, Figure 3 is a state of the Chinese cabbage prepared through the step of manufacturing the main step of the present invention step The figure shown is shown.

Referring to these drawings, the herbal base manufacturing step (S200) is a step for flavoring kimchi without salting, with respect to 100% by weight of water added ginger wood 8 to 13% by weight, kelp 1 to 3% by weight, After adding 0.5 to 2% by weight of root root skin, 0.1 to 2% by weight of Cudrania, and 1 to 3.5% by weight of Korean soy sauce, it is boiled for 3 hours.

Here, the ginger wood has a whitening effect, the color of kimchi produced is improved, and the umami taste is improved by adding kelp. In addition, there is no fishy taste than using salted fish by adjusting the salinity with Korean soy sauce, it has the effect of reducing salinity.

In addition, the roots of yugeunpi improve the immunity and increase the viscosity of the herbal base, kkujippong has cardiovascular diseases such as diabetes and hypertension, as well as anti-cancer effect, so if included in the herbal base can be more functional.

On the other hand, in the glutinous rice manufacturing step (S300) is washed for a long time to clean the glutinous rice until clear water comes out, it is called for one day, and the glutinous rice called in the herbal base to boil to produce a glutinous rice.

In the process of boiling the glutinous rice paste, the mixture is stirred to prevent the glutinous rice paste from sticking. When the glutinous rice paste starts to boil, the fire is turned off after 10 minutes and cooled naturally.

When the manufacturing of glutinous rice paste is completed through the glutinous rice paste manufacturing step (S300), a cabbage paste manufacturing step (S400) of mixing cabbage sauce with the prepared glutinous rice paste is performed.

The cabbage manufacturing step (S400) is crushed ginger, leek, leek, chives, onions, garlic and crushed by adding red pepper powder, soft powder and seaweed powder, immersed in brine in the prepared seasoning and glutinous rice paste After being washed, dehydrated radish, carrot, and crushed pears are added to prepare the cabbage.

In detail, ginger and leek, leek, chives, onion garlic and the like is crushed by quantifying the ratio after mixing the irrational portion and then washed twice with running water.

Then, the radish is put in a washer and washed until clear water comes out, and then removes the irreversible part with a knife and then is prepared unchanged.

Carrots are sliced and prepared like radishes after removing non-ideal parts, and green onions are washed with running water, then pulled out and drained from the dehydration basket for about 1 hour.

Pears are washed thoroughly in a water bath, then removed the inedible parts, and then divided into 4 to 6 equal parts, and then dug up and ground.

The pulverized powder and the seaweed powder are added to 1 to 3% by weight, 1 to 3% by weight of the soft powder, and 1 to 3% by weight with respect to 100% by weight of water added in the herbal base manufacturing step (S200) to improve the flavor. .

Then, the ginger, leeks, onions, garlic, pears are crushed by putting again in the grinder, and then the glutinous rice paste prepared in the glutinous rice paste manufacturing step (S300) and the crushed ingredients are added to the blender to mix the seasoning, and mixed Chinese cabbage is prepared by mixing seasoning, radish and carrot.

When the cabbage is manufactured as described above, the kimchi manufacturing step (S500) to be mixed with the prepared cabbage is performed.

4 is a view showing a state that the kimchi manufacturing step of the main step of the present invention is performed.

In the kimchi manufacturing step (S500) while putting the leaves of the cabbage to withstand the prepared cabbage one by one leaves. At this time, the stem side of the Chinese cabbage is seasoned a lot and the leaf side is as right.

Then, when the kimchi manufacturing step (S500) toss the Chinese cabbage as described above is completed, the storage step (S600) to roll the tossed cabbage and store it in a storage container is performed.

Hereinafter, a comparison result of the sensory evaluation of the general kimchi prepared using herbal low salt kimchi and salted fish according to the present invention prepared through the manufacturing steps as described above is shown.

Sensory Evaluation Table A B C D E Richness 8.1 7.2 7.1 7.3 7.9 Bad taste 9 4.6 2.6 1.6 2.2 incense 8.8 7.1 7.6 7.4 7.8 color 9.4 8.1 7.8 7.3 7.2

A: the present invention, B: kimchi of shrimp, C: kimchi of anchovy,

D: Salted salted kimchi, E: Shrimp salted + Anchovy salted + Salted salted kimchi

1 ~ 2 Very poor, 3 ~ 4 Poor, 5 ~ 6 Moderate, 7 ~ 8 Good, 9 ~ 10 Best

<Sodium content comparison table> Remarks A B C D E Per 100G
Sodium content
218mg
320mg
340mg
300 mg
310mg

The <Sensory Evaluation Table> is a content surveyed to the general public without revealing the ingredients of kimchi, and the kimchi of the present invention manufactured using a herbal base has lower vitreous taste and good umami and aroma than other kimchi using salted fish. , The color was best due to the whitening effect of ginger.

In addition, in the <sodium content comparison table> it was confirmed that the kimchi of the present invention using the herbal base without the salted salt is the lowest sodium content.

That is, herbal low salt kimchi according to the present invention has a lower salinity and lower fish flavor than other kimchi using salted fish, and has been found to be excellent in umami, flavor and color.

S100 ..... Chinese cabbage preparation step S200 ..... Chinese herbal base manufacturing step
S300 ..... glutinous rice paste manufacturing step S400 ..... cabbage manufacturing step
S500 ..... Kimchi manufacturing step S600 ..... storage step

Claims (2)

Chinese cabbage preparation step of selecting and pickling cabbage and washing and dehydrating pickled cabbage;
Chinese herbal base manufacturing step of preparing ginger base by boiling ginger wood, kelp, Yugeunpi, kkujippong, Korean soy sauce in water and boiling;
Glutinous rice paste manufacturing step of boiling together with the glutinous rice called the herbal base to produce glutinous rice paste;
Crushed ground ginger, leek, leek, chives, onions and garlic, and prepared by seasoning with red pepper powder, soft powder and hamcho flour. Dehydrated radish and carrots were immersed in brine in the prepared spices and glutinous rice. A cabbage producing step of preparing a cabbage chopped by adding and stirring the ground pear;
Kimchi manufacturing step to mix while putting the cabbage prepared in the cabbage manufacturing step prepared cabbage;
Includes a storage step of storing the kimchi prepared in the kimchi manufacturing step in the container;
In the herbal base manufacturing step, with respect to 100% by weight of water introduced,
Herbal low salt, characterized in that boiled for 3 hours after the addition of 8 to 13% by weight of ginger, 1 to 3% by weight of kelp, 0.5 to 2% by weight of root roots, 0.1 to 2% by weight of kkujippong, 1 to 3.5% by weight of Korean soy sauce Method of making kimchi. According to claim 1, In the cabbage manufacturing step,
With respect to 100% by weight of water added in the herbal base manufacturing step,
8 to 15% by weight of red pepper powder, 1 to 3% by weight of soft powder, 1 to 3% by weight of seaweed powder is a method for producing herbal low salt kimchi.

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