KR20130078160A - Manufacturing method of kimchi seasoning - Google Patents

Manufacturing method of kimchi seasoning Download PDF

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Publication number
KR20130078160A
KR20130078160A KR1020110146950A KR20110146950A KR20130078160A KR 20130078160 A KR20130078160 A KR 20130078160A KR 1020110146950 A KR1020110146950 A KR 1020110146950A KR 20110146950 A KR20110146950 A KR 20110146950A KR 20130078160 A KR20130078160 A KR 20130078160A
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KR
South Korea
Prior art keywords
weight
plum
kimchi
glutinous rice
fermentation
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Application number
KR1020110146950A
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Korean (ko)
Inventor
박인호
최병섭
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박인호
최병섭
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Publication date
Application filed by 박인호, 최병섭 filed Critical 박인호
Priority to KR1020110146950A priority Critical patent/KR20130078160A/en
Publication of KR20130078160A publication Critical patent/KR20130078160A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/10Preserving with acids; Acid fermentation
    • A23B7/105Leaf vegetables, e.g. sauerkraut
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463Organic compounds; Microorganisms; Enzymes
    • A23L3/3472Compounds of undetermined constitution obtained from animals or plants

Abstract

The present invention relates to a method for producing kimchiso that allows the fermentation of kimchi to be delayed by using the unique flavor and efficacy of plums to produce a new kind of kimchi that does not soak quickly and maintains the unique taste of kimchi for a long time. It is about.
As described above, the characteristics of the present invention, by washing the plum fruit to remove the water, and mixed with plum and sugar 5.5: 4.5 fermentation ripening for 100 days fermentation plum production step (S10), the plum potato to clean Mashed potato manufacturing step (S20) to prepare the mashed potatoes after washing and steaming, simmered with glutinous rice (S30), glutinous rice porridge manufacturing step (S30), radish 14.7 ~ 26.3% by weight, red pepper powder 7.3-8.1% by weight, chili paste 5.2 ~ 6.2% by weight, glutinous rice porridge 4.9 to 5.5% by weight of the glutinous rice porridge production step (S30), 2.6-3.2% by weight of mashed potatoes of the mashed potato production step (S20), buttercup 5.2-6.2% by weight, red shade 11- 12.4% by weight, leek 2.6-3.2% by weight, acoustic 4.4-5.2% by weight, leek 2.6-3.2% by weight, shrimp sauce 4.4-5.2% by weight, salted salted fish 2.2-2.6% by weight, canary fish sauce 2.2-2.6% by weight, fresh shrimp 3.6 ~ 4.2% by weight, plum of the plum fermentation solution manufacturing step (S10) It can be achieved by the method of manufacturing kimchi cow, characterized in that the kimchi cow manufacturing step (S40) of producing kimchi cow by mixing 13.8-15.4% by weight of the fermentation broth and 1.7-2.1% by weight of the remaining plums. It is.

Description

Manufacturing method of kimchi seasoning
The present invention relates to a method of manufacturing kimchiso, and more specifically, by using the unique taste and efficacy of the plum is delayed fermentation of kimchi is a new kind of kimchi that can keep the unique taste of kimchi for a long time without sour It relates to a manufacturing method of kimchi cow to be made kimchi.
In general, our kimchi, which is matured and seasoned with vegetables, is becoming a global product due to its taste, nutrition, and potency.However, Kimchi developed so far has been following traditional manufacturing methods or adding a little ingredients. It was just a way of doing so, and had a disadvantage that could not satisfy the taste of consumers who demand more kimchi products.
Kimchi is a fermented food that continues to ferment and after a certain period of time loses its taste. So, while investigating how to preserve the taste of kimchi oil for a long time, if you add plum concentrate when you soak kimchi, the fermentation of kimchi will be delayed, so the kimchi will not soak so long that it retains its unique taste. Came to complete the invention
The present invention has been made in view of the above problems, and its purpose is to delay the fermentation of kimchi by using the unique taste and efficacy of plum, so that kimchi does not soak quickly and maintains its unique taste for a long time. It is to provide a method of manufacturing a kimchi cow to be able to manufacture kimchi.
A feature of the present invention for achieving the above object is to clean the plum fruit to remove the water, and to mix the plum and sugar in 5.5: 4.5 fermentation ripening for 100 days fermentation plum production step (S10) Washed and steamed potato, peeled and peeled and mashed potato to produce mashed potatoes manufacturing step (S20), glutinous rice making rice porridge to cool by making glutinous rice (S30), radish 14.7 ~ 26.3 wt%, red pepper powder 7.3 ~ 8.1 wt% , Red pepper dough 5.2 to 6.2% by weight, glutinous rice gruel production step (S30) 4.9 to 5.5% by weight, potato mashed potato of the mashed potato step (S20) 2.6-3.2% by weight, buttercup 5.2-6.2% by weight, Red shade 11-12.4 wt%, chives 2.6-3.2 wt%, auditory 4.4-5.2 wt%, leek 2.6-3.2 wt%, shrimp salt 4.4-5.2 wt%, yellow salted fish 2.2-2.6 wt%, canary fish sauce 2.2-2.6 wt% , Fresh shrimp 3.6-4.2 wt%, the plum fermentation Kimchi cow manufacturing step (S40) characterized in that the kimchi cow manufacturing step (S40) of producing a kimchi cow by evenly mixing 13.8-15.4% by weight of the plum fermentation broth and 1.7-2.1% by weight of the remaining plums in the manufacturing step (S10). It can be achieved by the manufacturing method.
The present invention as described above, by producing a kimchi cow using the unique taste and potency of the plum has the effect of delaying the fermentation of kimchi so that kimchi does not sour fast and maintain the unique taste of kimchi for a long time In addition, it is a very useful invention that can increase the variety and commerciality of kimchi, and thus have the effect of promoting export.
1 is a process diagram illustrating an embodiment of the present invention
Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
As shown in Figure 1, the present invention is a plum fermentation solution manufacturing step (S10) to produce a plum fermentation solution largely, mashed potato production step (S20) for producing mashed potatoes, glutinous rice porridge production step (S30) and to produce glutinous rice porridge , Made of kimchi cow manufacturing step (S40), will be described below for each process of the kimchi production method of the present invention.
First, the plum fruit was washed clean with Jijangsu, water was removed, and then the plum and brown sugar were added to the container at a ratio of 5.5: 4.5, and fermented and aged for 100 days in a sealed state to prepare a fermented plum (S10).
Subsequently, the potato was washed with Jijangsu, and then steamed in a steamer and steamed, and then the potato was peeled before cooking, and the potato was crushed with a grinder to prepare mashed potatoes (S20).
Subsequently, the glutinous rice was washed with Jijangsu and then soaked in water, then put in water and hung on high heat. Stirring at low heat to produce glutinous rice porridge, and cooled (S30).
Next, wash radishes, buttercups, red shades, red onions, green onions, green onions, etc. with jijangsu and then cut them into appropriate sizes to prepare each material, and then clean the suncho dried dried red peppers with jijangsu and soak in water. Grind red pepper dough.
Subsequently, radish 2100g, red pepper powder 800g, red pepper dough 600g, glutinous rice porridge 540g of the glutinous rice gruel production step (S30), mashed potatoes 300g, buttercup 600g, red fresh 1200g, chives 300g, shredded 500g of the mashed potato manufacturing step (S20) , 300g of leek, 500g of shrimp, 250g of yellow salted fish sauce, 250g of canary fish sauce, 400g of fresh shrimp, fermented plum in fermentation of plum in fermentation solution manufacturing step (S10) and fermented plum in plum fermentation solution manufacturing step (S10) 200g To complete the 10340g kimchiso (S40).
Subsequently, 24000 g of pickled cabbage and 10340 g of kimchiso in the kimchiso manufacturing step (S40) were uniformly mixed, and mixed with cabbage in a container to ripen to complete kimchi.
Kimchi cow made by the manufacturing method of the present invention is delayed fermentation of kimchi by using the unique taste and efficacy of the plum and can keep the unique taste of kimchi for a long time without soaking kimchi, and has a variety of flavor It will improve the taste of kimchi and feel the flavor.
The plums produced by the plum concentrate is a nuclear fruit belonging to the rose and cherry trees, the origin is known as Sichuan Province and Hubei Province of China. It was transmitted to Korea as a garden water during the Three Kingdoms period, and it is known that fruit was used as an edible or pharmaceutical since the early Goryeo. It is mainly cultivated in the southern part of the country, and it is cultivated around Gwangyang, Hadong, Gyeongnam. The kinds of plums include male and female plum, Goseong, and retail. Namgomae blooms from early to late March, and it is strong for cold after flowering and has a high yield, a soft skin, and good fleshy side dishes. Goseong is a little late flowering and has a lot of pulp while the seeds are small. It is good for plum wine and plum concentrate. The sleeves are of the same quality as the falcon, and the fruit is small and planted a lot for powdering. Plum is 80% of the whole flesh, about 85% is water, contains 10% sugar, 5% organic acid, minerals and vitamins. The types of organic acids are citric acid, succinic acid, malic acid, formic acid, and oxalic acid. 79% of the organic acid content is citric acid. It contains pectin, tannins and fiber. The pH of ripe plum is measured to be 2.76 ~ 2.51. Plum is an alkaline food and contains a lot of citric acid, which is good for fatigue recovery. The detoxification is also good for the treatment of stomach upset and food poisoning, and the sour taste of plum to promote gastric juice secretion to help treat gastrointestinal disorders. It is also known to be good for constipation and skin care.
Plums have been used for medicinal since ancient times. In the case of umesil used for medicinal consent, burning plums for bleeding from bruises is effective when applying the ash and boiling salted plums to vomit and diarrhea the broth. Drink the boiled plums and burn the boiled water to relieve roundworms, burn the plums to make the same amount of ginger juice, drink it as a tea and use it for asthma treatment, and drink one cup of plum juice with a shochu glass for stomach cramps. It was. Recently, several studies have reported that plum has the effect of restoring liver function, improving diabetes, anti-cancer, preventing circulatory diseases, antioxidant, and inhibiting the growth of dysentery, staphylococci and typhoid bacteria that cause food poisoning. It is processed and used as plum pickles, plum wine, plum drink, plum concentrate.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but many variations and modifications may be made without departing from the scope of the invention. It will be understood by those skilled in the art that various changes may be made and equivalents may be resorted to without departing from the scope of the appended claims.

Claims (1)

  1. Washing plum fruit to remove water, and then mixed with plum and sugar in 5.5: 4.5 fermentation ripening for 100 days to produce a fermentation broth plum production step (S10);
    Mashed potato manufacturing step of preparing a mashed potato mashed potatoes after washing the steamed potatoes clean (S20);
    Glutinous rice porridge production step to make porridge with glutinous rice (S30);
    Radish 14.7-26.3% by weight, red pepper powder 7.3-8.1% by weight, red pepper dough 5.2-6.2% by weight, glutinous rice porridge 4.9-5.5% by weight of the glutinous rice gruel manufacturing step (S30), mashed potatoes of the mashed potato manufacturing step (S20) 2.6-3.2 wt%, buttercup 5.2-6.2 wt%, red shade 11-12.4 wt%, chives 2.6-3.2 wt%, auditory 4.4-5.2 wt%, leek 2.6-3.2 wt%, shrimp chop 4.4-5.2 wt%, yellow salted fish 2.2-2.6 wt%, canary fish sauce 2.2-2.6 wt%, fresh shrimp 3.6-4.2 wt%, 13.8-15.4 wt% plum fermentation solution of the above-mentioned plum fermentation broth (S10) and 1.7-2.1 weight of plum dried after fermenting the plum Kimchi cow manufacturing step (S40) to produce a kimchi cow by mixing the evenly%.
KR1020110146950A 2011-12-30 2011-12-30 Manufacturing method of kimchi seasoning KR20130078160A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104160995A (en) * 2014-08-25 2014-11-26 宁德市富发水产有限公司 Inland breeding method for large yellow croaker
KR101478455B1 (en) * 2013-08-20 2015-01-02 서민영 manufacturing methods of sliced radish kimchi

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101478455B1 (en) * 2013-08-20 2015-01-02 서민영 manufacturing methods of sliced radish kimchi
CN104160995A (en) * 2014-08-25 2014-11-26 宁德市富发水产有限公司 Inland breeding method for large yellow croaker

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