KR20130098103A - The method for making every kind kimchi using natural substances - Google Patents

Abstract

        The present invention relates to a method for producing various kimchi using natural products, (a) dried mushrooms, molokeia, ginger, rice straw within 5% moisture content, and prepared by grinding to a size of 20 to 100 micrometers, respectively Doing; (b) mixing the ground pulverized mushroom of step (a): molokia: ginger: rice straw in a mass ratio of 60: 20: 10: 10; (c) mixing the mixed powder of step (b) with purified water in a volume ratio of 50:50; (d) fermenting the material of step (c) at a temperature of 25 ° C.-40 ° C. for 3 days to 15 days; (e) mixing the fermented material of step (d): purified water in a weight ratio of 1: 5 and extracting the mixture for 1 hour to 3 hours at a temperature of 40 ° C to 55 ° C; (f) filtering the extract of the extraction of step (e) to obtain a situation mushroom fermentation extract; (g) 50% to 200% of the situation mushroom fermentation extract of step (f): red pepper powder 50% to 100% by mixing in a weight ratio of aging for 5 to 12 hours; (h) 60% to 100% of the fermented extract of step (f): 50% to 80% of aged red pepper powder of step (g): garlic 5% to 10%: ginger 3% to 5%: green onion 2% to 5%: Buttercup 3% to 50% Shrimp 3% to 6%: Fish sauce 3% to 10%: mixed with a weight ratio of 10% to 30% radish aged for 1 hour to 5 hours; (i) preparing 15% to 20% saline by adding natural salt to purified water; (j) adding the Chinese cabbage to the brine of step (i) and soaking for 3 to 12 hours to wash; (k) spraying the fermentation extract of step (f) to the washed cabbage of step (j) to mature for 1 hour to 3 hours; (l) adding the seasoning of step (h) to the cabbage of step (k) comprises the step of producing kimchi.

Description

The method for making every kind Kimchi using natural substances}

The method for making every kind Kimchi using natural substances}

Wood mud mushrooms are taxonomically belonging to the genus Basidiomycotina, Aphyllophorales, and Phellinus Quel. Em. Imaz. It grows on mulberry stems and is yellow because it is all yellow except for the surface. Mushroom is a natural mushroom of apple tree, mulberry tree and oak tree which is grown in the middle medicine major (中 药 大 辭典, Shanghai science and technology), and it is called mushroom, I have a tinnitus. In the New Nongbocho, the difference is recorded in the section of Morus alba L. (,), which is the Mingdae Ishijin. ) Are classified into the terms of Mok-I in the Herbal Wood (本草綱目), and recorded as Different, Sangyu, Ivory, Sang-sang, and Situation. In the East Bogam, it is classified into difference, situation and so on. Wood muds are Phellinus linteus (Berk. Et Curt) Aoshima, P. igniarius (L. exFr.) Quel, P. yucatensis (Murr.) Imazek, Fomes yucatensis Murrill., Phropolyporus yucatensis Murr. Although it is named in various ways, etc., Phellinus igniarius (Lex Fr.) Quel, which grows in broadleaf trees such as ancestors, sheep, and two people, is widely interpreted. Wood mud mushroom, which is the scientific name of the situation mushroom and is a true situation, grows only in the mulberry tree, unlike the horse mud mushroom. The scientific name is Phellinus linteus (Berk. Et Curt) Aoshima (原色 日本 菌類 圓 鑑) , 1975).

       Woody mud mushrooms grow on the stump of the mulberry tree, and their shape is initially called yellow mud lumps. . The upper part of the tongue-like shape is slightly different depending on the variety of the situation, but it may be mud-like or blackish like the skin of persimmon.

       The pharmacological action of woody mud (situation) mushroom is gastric cancer of gastrointestinal system,

It has been known that when chemotherapy is performed after radical resection of liver cancer including duodenal cancer, colorectal cancer and rectal cancer, the immune function is enhanced. It also activates and detoxifies uterine and bleeding, dysmenorrhea, intestinal bleeding, intestinal and gastrointestinal functions.

       Ikegawa et al. (Gann, 59, 155, 1968) reported that the mushroom of the woody mushroom had a higher tumor inhibition rate than the mushroom (Coriolus versicolor) and the mushroom (Lent inusedodes). Protein Nucleic Acid Enzyme, 426, 1976)

Activity was reported to be 96.7%. Chung et al. (Journal of Pharmaceutical Sciences, 38, 158, 1994) reported that the protein polysaccharide of mycelium effectively suppressed Sarcoma 180 ascites and solid cancer, and Kim et al. (Arch, Pharm. Res., 17, 337, 1994). As a result of analyzing polysaccharides having antitumor activity, it was reported that glucose is mainly composed of glucose, and in addition to galactose, mannose, and arabinose. And Gong et al. (Journal of Korean Journal of Pharmacognosy, 22, 233, 1991) show that the hydrothermal extract of woody mud (situation) mushroom mycelium shows anti-cancer activity by acting on NK cell function, enhancing the host's non-specific immune function, and also in mice. LD50 reported to be safe at more than 1,500 mg / kg.

   Ginger [生薑] is a perennial herbaceous plant belonging to the ginger family. The scientific name is Zingiber officinale ROSC. It grows in the southern part of the country. The rhizome grows thickly and sideways. It is fleshy, light yellow, and has a spicy and fragrant appearance. In each node, the stem formed by leaf sheath grows straight, reaching a height of 30 to 50 cm, and the leaves are arranged in two rows on the upper part. Leaves are lanceolate, both ends are narrow, and the bottom part is long. There is no flower in our country, but it is yellow in origin.

The country of origin is estimated to be hot and humid Southeast Asia such as India and Malaysia. The timing of introduction into our country is unknown, but it is presumed that it was cultivated early because it is recorded as a medicinal plant in the 鄕 药 救急 향 急 향 향 of the Goryeo period. As of 1987, it has grown up to about 4,402 tons, producing 37,000 tons. 94% of the production is in Jeollabuk-do and Chungcheongnam-do. Sowing is carried out from mid April to early May. It is dipped in an 800-fold solution of Uspulun for one hour and then sowed by shade or sprayed with an organic silver powder. In the early stages of growth, it grows well in semi-azo fields, so it can be crossovered between rows of barley fields. It takes about one month to germinate, but it is germinated in two weeks after it is piled up in the warm place such as the back side of the greenhouse, covering the soil and watering,

Makes the plowing deep, and gives tenacity and field fertilization well 10 days before sowing. The amount of fertilizer is based on nitrogen of 24 kg per 10a, phosphoric acid of 20 kg, and calyx of 24 kg. In the middle of June, we give one time of herb when weeding, and after about one month we give another once.

Harvesting can be done from August to November, but for storage or seedling, it is better to put it before the frost. The proper temperature is 12 to 16 캜. In addition to normal cultivation, there are methods such as cultivation and tactile cotton cultivation, but they are not widely used in Korea.

Varieties are classified into small ginseng, regeneration ginseng, and large ginseng. Bovine ginseng is an early-life stalk with thin stems and a number of germination numbers of 70 to 80. Among the varieties belonged to this group are Yanaka and Jin-shi. The regeneration river is middle-aged, the flesh is soft, and the size of the stem and the sincerity are medium. Sulfur ginger, muscle root, and tofu ginger. The ginger is long-lived, has few stalks, is fleshy, has low sincerity, and is multiple sex.

It is mainly used as seasoning, but it has a great effect of eliminating the smell of fish and meat. In addition, it makes food such as confectionary, raw egg, etc., and it becomes the main ingredient of ginger tea and ginger. It is effective for digestion deficiency, 胃寒, 滿),, gentle cold wind, and so on because it has efficacy for the improvement of metabolism function, It is used as a remedy for asthma, customs dandruff, diarrhea and vomiting. In the private sector, people drink tea with ginger.

    Rice straw refers to the stems and leaves that have been removed from the mature plants of rice plants and crops. Rice straw is a component of roots, stems, and grain that grow from the time a crop is sprouted until it is fully matured. In the same condition, the yield of the straw is high and the yield of the grain is increased. Also, the quantity of straw is large, It has been found that using the varieties and cultivation methods which can increase the ratio of the weight of the straw is the most efficient farming method for high yielding. A large amount of straw per unit area means that the weight of the leaves and stems that make up the weight of the straw is large. If the weight of the leaves is large, the photosynthesis is high. If the weight of the stems is large, The grain yield is increased because it is increased. Actual seed yield is the primary factor for raising crop yields, since the yield of straw is determined by the size of the ear, the size of the grain, and the amount that nutrients can transfer from the straw to the ears , The size of the ears and the grain, and the nervousness and shivering of the grain are secondary factors. Thus, the straw has not only a very important function in terms of crop production but also is used as a byproduct of crops after harvest. The chemical composition of the fully grown rice straw is about 36% cellulose, 20% lignin, 22% pentanoic acid, 6% crude protein, ash and 13% ash and other crop straws contain cellulose and lignin .

Kimchi is a salted fermented food made of salted vegetables such as radishes, cabbages, cucumbers, and soaked with various spices such as red pepper, green onions, garlic, and ginger. People need to eat vegetables that are rich in vitamins and minerals, which are difficult to store because they are different from grains. Of course, vegetables can be dried and stored, but they will lose their original taste and loss of nutrients. So they developed a way to salt vegetables or mix them with intestines, candles and spices to create new flavors and aromas.

The main factors of modern and modern kimchi change are varieties improvement of kimchi ingredients and generalization of salted fish and recipes. It is only 100 years since the cabbage-filled cabbage, which is now full, began to appear on our table.

Since cabbage was used as a material for kimchi, varieties of cabbage have been improved since the beginning of the 1960s. However, until the 1960s, there were many homes that made kimchi using semi-globular cabbages called Seoul cabbage and Kaesong cabbage. Seoul cabbage among semi-globular cabbages was used for kimchi kimchi for firmness, low moisture and good shelf life. Although it is still rare, some people insist on Seoul cabbage only when they make kimchi. Before salted fish, which is one of the kimchi ingredients, they used soaked fish in their homes to make a lot of salted fish and put them in kimchi.In today's big cities, it is very rare to soak salted fish at home. I use it. The major influence on the change in the Kimchi recipe was the Korean War, the development of road facilities, transportation, and the influence of the media. Until 1950, people often traveled between regions, so the unique kimchi of each province was preserved relatively well. However, due to the war, many people were evacuated, and many people moved to the area, staying in the region for a long time, eating different kinds of kimchi, learning how to make kimchi, and having a variety of recipes. In addition, as road facilities improve and transportation develops, the nation's daily living zone becomes faster, and the distribution of materials becomes faster. Due to the influence of mass media, such as TV, unique kimchi in each region has lost its locality, and recipes are becoming more common. Meanwhile, since the 1988 Seoul Olympics, kimchi has been spotlighted as a global food. In 2000, it exported $ 79 million kimchi to foreign countries such as Japan, the United States, and the United Kingdom. In addition, on July 5, 2001, the Codex recognized Kimchi as an international food, and the prospect of export to overseas was brightened. Kinds and Characteristics Kimchi in our country is unique because it is local and unique to each family. In particular, according to the fat, the characteristics of the red pepper powder and the type of salted fish are produced.

In the cold regions of the north, white kimchi, bossam kimchi, and Dongchimi, which use less red pepper powder, are famous, and spicy kimchi in Honam province and salty kimchi in Yeongnam province.

Salted salted shrimp, early seasoned fish, and anchovy salted fish are used. In the central and northern regions, shrimp salted and early salted fish are used. The types and characteristics of Kimchi by region are as follows.

① Seoul: As a court food, red pepper leaf radish, cucumber gourd, and Jang Kimchi are unique, but these days, many local people live together to lose their character.

② Gyeonggi-do: It is rich and colorful. Yongin oiji, turnip salty kimchi, turnip kimchi, pheasant kimchi, sweet potato stem kimchi, simmered kimchi, bossam kimchi, mixed paste, scale kimchi, white kimchi, etc.

③ Gangwon-do: There are not many products because there are many rocks and mountains. Seogeum kkadgegi, Chaekimchi, and Dongchimi.

④ Chungcheongdo: It is common to use only salt without using chopped rice. There are bakchi kimchi, green onion kimchi, yeolmumul kimchi, eggplant kimchi, spinach kimchi, and shrimp pickled rice.

⑤ Jeollado: Chopsticks, bandang chops, bottled fish chops, sesame and glutinous rice paste to give a unique flavor. Gotsam kimchi, chopped kimchi, cabbage dumpling kimchi, gumle kimchi, and oyster dice.

⑥ Gyeongsang-do: Anchovy salt is used. Due to the climate, it is simple to eat. It has no soup and relatively little seasoning. There are abalone kimchi, sesame kimchi, bean leaf kimchi, burdock kimchi and leek kimchi.

⑦ Jeju Island: There are abalone kimchi, dongji kimchi, seafood kimchi, and nabak kimchi.

⑧ Hwanghaedo: Dongchimi, Pumpkin Kimchi, Gad Kimchi, Coriander Kimchi, etc.

⑨ Hamgyeongdo: Fish is so common that it has a cool taste by putting greasy things such as ecology and cod in Kimchi. There are bean sprout kimchi, gad kimchi, hamgyeongdo cod kkakdugi, chakal kimchi, spring kimchi, etc.

⑩ Peace: Simple seasoning, season with salt and sweet broth. There are branched kimchi and Youngbyeon Kimchi Kimchi.

The biggest characteristic of Korean kimchi is that it mixes pepper with kimchi. Peppers are so rich in vitamin C that they're 50 times larger than apples and twice the size of citrus. Also, capsaicin, which is a hot ingredient of red pepper, and vitamin E, which is contained in red pepper, prevents the oxidation of vitamin C. Therefore, our Koreans can get vitamin C through this kimchi which is likely to be insufficient for a long winter.

Capsaicin also prevents fishy and rancid fats from salted fish. The peppers and garlic in kimchi are said to help the growth of lactic acid bacteria that ferment kimchi. In addition, kimchi is also serving as a plant fiber. Like this, kimchi is not only taste, touch and sight, but it can be said to be a complete nutritional food with both vegetable and animal properties. So now it has evolved from seasonings to side dishes.

Kimchi is placed in poisons, dumplings, batangs, and jars depending on the type and timing of eating. Kimchi jars are made with great care so that kimchi can taste them. It is the first roasted poison in the early spring, and it is hard to catch it.

Also, if you want to manage kimchi well, do not freeze and sour. Store at 4 ℃ for 6-6 weeks. Therefore, as seen in the farm house, the kimchi jars are wrapped in straw and buried deeply to prevent temperature changes. Also, to prevent rancidity of kimchi, you must prevent contact with air. Therefore, press kimchi firmly into the kimchi jar and cover it with a rug to prevent direct contact with air. However, with the development of hot-spring cultivation, vegetables, which are kimchi ingredients, are not greatly restricted by the seasons, and as a result of urban concentration and increase of apartment residents, less kimchi has been soaked at a time and less soaked.

      Kimchi, which is a good health food for Koreans, contains not only good nutrition because of its peculiar smell and storage ability, but it is also less marketable than other foods in the world despite being known in the world market.

In addition to the generation of odor, such as salted salt of various kinds of kimchi and to add the flavor of kimchi, sweeteners such as synthetic seasonings and sugar are added, and the shelf life is poor. The technical problem to be achieved in the present invention is to remove various odors of kimchi and to improve taste without adding synthetic and artificial sweeteners, and to prepare various kimchi with enhanced shelf life.

The present invention relates to a method for producing various kimchi using natural products, (a) dried mushrooms, molokeia, ginger, rice straw within 5% moisture content, and prepared by grinding to a size of 20 to 100 micrometers, respectively Doing; (b) mixing the ground pulverized mushroom of step (a): molokia: ginger: rice straw in a mass ratio of 60: 20: 10: 10; (c) mixing the mixed powder of step (b) with purified water in a volume ratio of 50:50; (d) fermenting the material of step (c) at a temperature of 25 ° C.-40 ° C. for 3 days to 15 days; (e) mixing the fermented material of step (d): purified water in a weight ratio of 1: 5 and extracting the mixture for 1 hour to 3 hours at a temperature of 40 ° C to 55 ° C; (f) filtering the extract of the extraction of step (e) to obtain a situation mushroom fermentation extract; (g) 50% to 200% of the situation mushroom fermentation extract of step (f): red pepper powder 50% to 100% by mixing in a weight ratio of aging for 5 to 12 hours; (h) 60% to 100% of the fermented extract of step (f): 50% to 80% of aged red pepper powder of step (g): garlic 5% to 10%: ginger 3% to 5%: green onion 2% to 5%: Buttercup 3% to 50% Shrimp 3% to 6%: Fish sauce 3% to 10%: mixed with a weight ratio of 10% to 30% radish aged for 1 hour to 5 hours; (i) preparing 15% to 20% saline by adding natural salt to purified water; (j) adding the Chinese cabbage to the brine of step (i) and soaking for 3 to 12 hours to wash; (k) spraying the fermentation extract of step (f) to the washed cabbage of step (j) to mature for 1 hour to 3 hours; (l) preparing the kimchi by adding the seasoning of the step (h) to the Chinese cabbage of the step (k).

Kimchi prepared according to the manufacturing method of the present invention has no simmering and salty smell of kimchi material, and does not need to put chopped grass, etc. during seasoning, kimchi does not soften, crispy and taste without adding artificial sweeteners such as synthetic seasoning and sugar This is improved. In particular, by adding fermented extracts of situation mushrooms, Molokia, ginger, rice straw, the storage performance of kimchi is improved, and nutritional ingredients such as various minerals are improved, so that various kinds of high quality kimchi can be produced.

 In order to achieve the above technical problem, in detail, the present invention relates to a method for producing various kimchi using a natural product, (a) dried mushrooms, Molochia, ginger, rice straw within 5% moisture content, each 20 micro Preparing by grinding to a size of 100 to 100 micrometers; (b) mixing the ground pulverized mushroom of step (a): molokia: ginger: rice straw in a mass ratio of 60: 20: 10: 10; (c) mixing the mixed powder of step (b) with purified water in a volume ratio of 50:50; (d) fermenting the material of step (c) at a temperature of 25 ° C.-40 ° C. for 3 days to 15 days; (e) mixing the fermented material of step (d): purified water in a weight ratio of 1: 5 and extracting the mixture for 1 hour to 3 hours at a temperature of 40 ° C to 55 ° C; (f) filtering the extract of the extraction of step (e) to obtain a situation mushroom fermentation extract; (g) 50% to 200% of the situation mushroom fermentation extract of step (f): red pepper powder 50% to 100% by mixing in a weight ratio of aging for 5 to 12 hours; (h) 60% to 100% of the fermented extract of step (f): 50% to 80% of aged red pepper powder of step (g): garlic 5% to 10%: ginger 3% to 5%: green onion 2% to 5%: Buttercup 3% to 50% Shrimp 3% to 6%: Fish sauce 3% to 10%: mixed with a weight ratio of 10% to 30% radish aged for 1 hour to 5 hours; (i) preparing 15% to 20% saline by adding natural salt to purified water; (j) adding the Chinese cabbage to the brine of step (i) and soaking for 3 to 12 hours to wash; (k) spraying the fermentation extract of step (f) to the washed cabbage of step (j) to mature for 1 hour to 3 hours; (l) it provides a method for producing various kimchi using natural products, including the step (h) to add the seasoning of the (h) to the cabbage of step (k).

Kimchi prepared according to the manufacturing method of the present invention Kimchi prepared according to the manufacturing method of the present invention does not have the smell of fresh and salted pickles of kimchi material, the kimchi is crispy and tasteless without adding artificial sweeteners such as synthetic seasoning and sugar This is improved. In particular, by adding fermented extracts of situation mushrooms, Molokia, ginger, rice straw, the storage performance of kimchi is improved, and nutritional ingredients such as various minerals are improved, so that various kinds of high quality kimchi can be produced.

Hereinafter, the present invention will be described in detail with reference to Examples. However, embodiments according to the present invention may be modified in many different forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to enable those skilled in the art to more fully understand the present invention.

Example  One

  ① Sichuan mushrooms, Molokia, ginger, and straw straw to dry within 5% of water content, crushed to a size of 20 micrometers to 100 micrometers, respectively, Sichuan mushroom 10kg: Molokia 2kg: ginger 1kg: rice straw 1kg is mixed. 14 kg of the mixed powder was mixed with 20 kg of purified water and fermented at a temperature of 25 ° C. to 40 ° C. for 10 days. Fermented powder 20kg: 100 liters of purified water was mixed and extracted by filtering for 3 hours at a temperature of 40 ℃ to 55 ℃ to prepare a situation mushroom, Molokia, ginger, rice straw fermentation extract.

② Example 1 ① Sichuan mushroom, Molokia, ginger, rice straw fermentation extract 30 liters: red pepper powder 20kg was prepared by aging for 10 hours.

Example 2

(When abandoned kimchi is prepared by the method of the present invention)

① 15% saline solution is added to the purified water, and 10kg of cabbages are cut, washed for 6 hours, and then fermented with the fermentation extract of Example 1 to mature for 2 hours.

② The fermented extract 1000g of Example 1 ①, the aged red pepper powder 1,000g, garlic 350g, ginger 150g, leek 500g, parsley 600g, shrimp chops 300g, fish sauce 500g, radish 2,000g and aged for 1 hour, Example 2 Abandoned kimchi was added to the cabbage of ①.

Comparative Example 2

(When you give up kimchi in the usual way)

① Prepared 15% saline solution by adding natural salt to purified water, and then cutting 10kg cabbages for 6 hours to dye and wash.

② Put 100g of glutinous rice flour in 1 liter of purified water to make glutinous rice paste and cool it. Cooled glutinous rice paste 400g, red pepper powder 1,000g, garlic 350g, ginger 150g, leek 500g, buttercup 600g, shrimp chops 300g, fish sauce 500g, radish 2,000g, sugar 200g, synthetic seasoning 50g is added to the cabbage of Comparative Example 2 ① Kimchi made.

Example 3

(When flavor kimchi is prepared by the method of the present invention)

① 15% saline solution is added to the purified water, and then 10kg of cabbage is cut into 3cm ~ 4cm in size, washed for 2 hours, washed, and then fermented extract of Example 1 is aged for 1 hour to remove water. do.

② The fermentation extract 500g of Example 1 ①, 500g aged pepper powder of ②, garlic 300g, 100g ginger, 50g, 50g, shrimp chops 50g, 80g fish sauce was mixed for 1 hour, and added to the cabbage of Example 3 ① I made taste kimchi.

Example 4

(When prepared by the method of the present invention)

Cut 10kg radish into 2cm ~ 3cm size and add 300g of aged red pepper powder of Example 1 ② for 1 hour, then 200g garlic, 60g ginger, 60g leek, 60g leek 600g, buttercup 600g, 300g shrimp and 300g fish sauce , 50 g of salt was added to make diced rice.

Comparative Example 4

(When prepared by the usual method)

Cut 10kg of radish into 2cm ~ 3cm size and add 300g and mature for 1 hour, then 200g garlic, 60g ginger, 60g leek 60g, scallion 600g, buttercup 600g, 300g shrimp sauce, 300g fish sauce, 50g salt, 100g sugar, synthetic 20 g of seasoning was added to make diced rice.

Example 5

(When the bachelor kimchi is prepared by the method of the present invention)

① After adding salt of sea salt to 10kg of kernel, wash it for 3 hours, wash it, and then spray fermentation extract of Example 1 to mature for 1 hour to remove water.

② The fermentation extract 500g of Example 1 ①, the fermented red pepper powder 500g of ②, garlic 200g, ginger 60g, scallion 1,500g, leek 200g, 400g of shrimp chops, 500g of fermented for 1 hour, Example 5 ① of Bachelor kimchi was added to the bachelor radish.

Example 6

(When the radish kimchi is prepared by the method of the present invention)

① Cut to 10kg of heat radish, add salt, and soak for 2 hours to wash, then spray the fermentation extract of Example 1 to mature for 1 hour to remove water.

② fermented extract 1000g of Example 1 ①, 1500g cucumber (cut into 4cm), red pepper 500g, green pepper 150g, garlic 300g, ginger 60g, leek 800g, shrimp chops 400g, fermented 500g and aged for 1 hour, Example 5 ① Bachelor Kimchi was added to Bachelor Kimchi.

 Chinese cabbage bokchi kimchi, Kakkadugi was prepared by the above manufacturing method for tasting.

       Chinese cabbage kimchi according to the Examples and Comparative Examples were aged in a constant temperature room at 24 ° C. for 7 days and evaluated for the taste, flavor, texture, and overall acceptability of kimchi in the following manner. Thirty males and females in their 20s and 40s had sensory testing agents of Examples 2 and 4 and Comparative Examples 2 and 4 to taste various kimchi and then evaluated their satisfaction with taste. The five-point method was used for texture and overall acceptability. The sensory test was conducted (very bad: 1 point, slightly worse: 2 points, normal: 3 points, slightly good: 4 points, very good: 5 points) The average score was shown in Table 1-8.

<Chinese cabbage kimchi: 1st day of ripening> division flavor Flavor Crunchy Overall likelihood Chinese cabbage kimchi of Example 2 4.1 4.6 4.9 4.5 Chinese cabbage kimchi of Comparative Example 2 2.9 2.5 4.7 3.0

<Chinese cabbage kimchi: 3rd day of ripening> division flavor Flavor Crunchy Overall likelihood Chinese cabbage kimchi of Example 2 4.8 4.9 4.7 4.8 Chinese cabbage kimchi of Comparative Example 2 3.9 3.8 4.0 3.8

<Chinese cabbage kimchi: 5 days of ripening> division flavor Flavor Crunchy Overall likelihood Chinese cabbage kimchi of Example 2 4.6 4.7 4.5 4.7 Chinese cabbage kimchi of Comparative Example 2 3.6 3.5 3.7 3.5

 <Chinese cabbage kimchi: 7 days of ripening> division flavor Flavor Crunchy Overall likelihood Chinese cabbage kimchi of Example 2 4.3 4.4 4.3 4.3 Chinese cabbage kimchi of Comparative Example 2 2.6 2.7 2.8 2.6

<Dakdugi: Day 1 of Aging> division flavor Flavor Crunchy Overall likelihood Dices of example 4 4.3 4.8 4.9 4.6 Dice in Comparative Example 4 2.9 3.1 4.8 3.4

<Dakdugi: 3 days of aging> division flavor Flavor Crunchy Overall likelihood Dices of example 4 4.9 4.9 4.7 4.8 Dice in Comparative Example 4 4.1 3.7 4.5 3.8

 <Kokdugi: 5 days of aging> division flavor Flavor Crunchy Overall likelihood Dices of example 4 4.6 4.8 4.5 4.6 Dice in Comparative Example 4 3.7 3.4 4.1 3.5

<Dakdugi: 7 days of aging> division flavor Flavor Crunchy Overall likelihood Dices of example 4 4.4 4.7 4.3 4.4 Dice in Comparative Example 4 3.0 2.9 3.7 3.1

<Chinese cabbage kimchi ingredient analysis table> division Per 100g moisture
(%) protein
(%) Fat
(%) Ash
(%) carbohydrate
(%) Ca
(mg) P
(mg) Na
(mg) K
(mg) Beta-carotene
(μg) Vitamin A
(IU) Example 2 80.8 2.8 0.7 6.8 8.9 88 57 1520 397 1875 249 Comparative Example 2 83.6 2.1 0.8 6.0 7.5 61 48 1998 344 1310 206

 <Kekdugi ingredient analysis table> division Per 100g moisture
(%) protein
(%) Fat
(%) Ash
(%) carbohydrate
(%) Ca
(mg) P
(mg) Na
(mg) K
(mg) Beta-carotene
(μg) Vitamin A
(IU) Example 4 87.2 1.9 0.3 3.7 6.9 59 45 586 299 607 97 Comparative Example 4 88.9 1.5 0.3 3.0 6.3 44 33 812 241 536 89

Referring to Table 1 to Table 8, the Chinese cabbage kimchi and kakdugi of the present invention is no smell of salted salt and salt produced in various materials, kimchi produced in the aging process, there is no odor generated during the aging process, crispy and taste is improved Preservation is enhanced by the antioxidant activity of natural products.

In addition, referring to the component analysis table of Table 9 and Table 10, it can be seen that the cabbage kimchi and kakdugi of the present invention have improved various nutrients than the cabbage kimchi and kakdugi of the comparative example.

Claims (3)

(a) drying the mushrooms, molocchia, ginger, and rice straws within 5% of water content, and grinding them to a size of 20 micrometers to 100 micrometers, respectively;
(b) mixing the ground pulverized mushroom of step (a): molokia: ginger: rice straw in a mass ratio of 60: 20: 10: 10;
(c) mixing the mixed powder of step (b) with purified water in a volume ratio of 50:50;
(d) fermenting the material of step (c) at a temperature of 25 ° C.-40 ° C. for 3 days to 15 days;
(e) mixing the fermented material of step (d): purified water in a weight ratio of 1: 5 and extracting the mixture for 1 hour to 3 hours at a temperature of 40 ° C to 55 ° C;
(f) filtering the extract of the extraction of step (e) to obtain a situation mushroom fermentation extract;
(g) 50% to 200% of the situation mushroom fermentation extract of step (f): red pepper powder 50% to 100% by mixing in a weight ratio of aging for 5 to 12 hours;
(h) 60% to 100% of the fermented extract of step (f): 50% to 80% of aged red pepper powder of step (g): garlic 5% to 10%: ginger 3% to 5%: green onion 2% to 5%: Buttercup 3% to 50% Shrimp 3% to 6%: Fish sauce 3% to 10%: mixed with a weight ratio of 10% to 30% radish aged for 1 hour to 5 hours;
(i) preparing 15% to 20% saline by adding natural salt to purified water;
(j) adding the Chinese cabbage to the brine of step (i) and soaking for 3 to 12 hours to wash;
(k) spraying the fermentation extract of step (f) to the washed cabbage of step (j) to mature for 1 hour to 3 hours;
(l) The method of producing various kimchi using natural products, comprising the step of adding kimchi (h) to the cabbage of the step (k) to produce kimchi.
Abandoned kimchi, flavor kimchi, kakdugi, nabak kimchi, yeolmu kimchi, bachelor kimchi, gat kimchi, green kimchi, cabbage kimchi produced by the method of claim 1.
The processed product which processed the kimchi of Claim 2.