KR20130111705A - (manufacturing method for kimchi using the abalone - Google Patents

Abstract

PURPOSE: A production method of kimchi using abalone is provided to improve the taste, nutrition, and palatability of the kimchi. CONSTITUTION: Vegetables for kimchi are salted by using bay salt. Abalone without shells and foreign substances is washed and dehydrated. Stock is produced by using the dehydrated abalone. 100 parts by weight of seasoning ingredients, 10-20 parts by weight of abalone, and 30-50 parts by weight of abalone stock are mixed and aged for 1-3 hours to obtain kimchi seasonings. The kimchi seasonings are mixed with the salted vegetables. 100 parts by weight of seasoning ingredients contains 10-20 parts by weight of Opuntia humifusa extract. The seasoning ingredients include red pepper powder, shallot, onion, radish, garlic, leaf mustard, salted seafood, ginger, and a red pepper extract.

Description

MANUFACTURING METHOD FOR KIMCHI USING THE ABALONE}

The present invention relates to a method of manufacturing kimchi using abalone, and to prepare abalone broth by extracting the abalone with hot water with a broth containing a medicinal herb, and preparing kimchi seasoning including the abalone broth and abalone. It relates to a method for producing kimchi.

Kimchi is one of the side dishes that are essential to our food.In traditional kimchi, kimchi is used to marinated shrimp, oysters or fish in seasoning materials such as red pepper powder, chives, onion juice, radish juice, garlic, fresh, ginger, radish and salted fish. The method of aging by inputting has been used, and nowadays, a method of aging abalone meat cut into slices is added to marinated cabbage. But in this case, it was only enough to feel the taste of abalone. Therefore, there is a demand for an effective method that can be processed so that the taste and flavor of abalone can be fully enjoyed at the same time when eating kimchi.

Abalone is a representative seafood that is consumed in large quantities in Korea, and it is recommended as a healthy food for middle-aged and older people because it has much less fat than other fish and contains a lot of protein and vitamins. It has excellent efficacy and has been used for medicinal as well as edible. In abalone, arginine contains more amino acids than other foods, and it is known that arginine is good for recovery from illness, hangover and energy. In addition, the abalone to help you feel good, urinate well, help jaundice or cystitis, to reduce the symptoms of thirst or chest swelling, soy liver, high iodine content can also be used to treat high blood pressure. Glutamic acid in abalone helps metabolize glucose and fat from one of the two nutrients supplied to the brain, removes ammonia from the central nervous system and transports it to the kidneys. Flies In particular, abalone is known to have a unique smell, taste and rich nutrients of seaweed in its intestine because it attaches to the rock and feeds brown algae.

Thus, the present inventors use the nutrient-rich abalone as described above and to prepare kimchi seasoning to further include the millennial extract or mulberry leaf powder in order to double the taste and nutrition and to complete the present invention by producing kimchi using the same It became.

Therefore, the present invention is to provide a method of producing kimchi with both improved taste and nutrition and improved palatability using abalone.

The present invention for solving the above problems relates to a method of manufacturing kimchi using abalone, characterized in that it comprises the following steps.

(1) pickling step of pickling vegetables for kimchi using sun salt;

(2) preparing the abalone to wash and dehydrate the abalone from the shell and foreign matter;

(3) abalone broth manufacturing step of preparing abalone broth using the prepared abalone;

(4) 100 parts by weight of the seasoning material, including red pepper powder, chives, onions, radishes, garlic, freshly, fish sauce, ginger, red chilli liquor, and 100 parts by weight of the abalone prepared in (2) above. Kimchi seasoning step of mixing 20 parts by weight, 30 ~ 50 parts by weight of abalone broth prepared in the above (3) and then aged for 1 to 3 hours; And

(5) Kimchi manufacturing step of producing kimchi by tossing kimchi vegetables pickled in (1) using the kimchi seasoning prepared in the above (4).

In another aspect, the present invention provides a kimchi prepared by the above method.

Kimchi, which is matured by mixing abalone broth with seasoning ingredients as described above, contains many nutrients such as calcium, which is beneficial to the human body, which can greatly help constitution improvement. There is an advantage. In particular, hangover and liver detoxification, waste removal is effective. In addition, the kimchi seasoning includes abalone, so that it provides abundant protein and amino acids while at the same time, it has a cool and delicious flavor while keeping kimchi crisp, and the kimchi remains crisp. In addition to the taste, there are benefits to your health.

In addition, according to the kimchi production method of the present invention, it is expected to be able to further help the health of modern people by including a mulberry leaf powder that is effective in preventing the cheonnyeoncho extract or antioxidant function and various adult diseases with excellent antioxidant effect.

Hereinafter, the present invention will be described in detail.

The present invention relates to a method of manufacturing kimchi using abalone,

(1) pickling step of pickling vegetables for kimchi using sun salt; (2) preparing the abalone to wash and dehydrate the abalone from the shell and foreign matter; (3) abalone broth manufacturing step of preparing abalone broth using the prepared abalone; (4) 100 parts by weight of the seasoning material, including red pepper powder, chives, onions, radishes, garlic, freshly, fish sauce, ginger, red chilli liquor, and 100 parts by weight of the abalone prepared in (2) above. Kimchi seasoning step of mixing 20 parts by weight and 30 ~ 50 parts by weight of abalone broth prepared in the above (3) and then aged for 1 to 3 hours; And (5) using the kimchi seasoning prepared in (4) comprises a kimchi manufacturing step of producing kimchi by tossing the kimchi vegetables pickled in (1).

Hereinafter, a more detailed description will be given.

Step (1) of the present invention is a pickling step of kimchi vegetables, cabbage, radish, cucumber, kimchi vegetables, such as appropriately trimmed and washed after washing, pickled with sun salt and washed several times in clean water and dried to dry It is a step to remove.

In addition, the step (2) is to prepare the abalone, the shell of the abalone is removed, the foreign material is removed and washed to clean and then remove the moisture to prepare the step. Prepared abalone is sliced into pieces and included in kimchi seasoning, and the rest is used to extract broth.

In addition, the step (3) is a step of manufacturing abalone broth, put the prepared abalone and radish, ginger, garlic, onions, scallions, and other subsidiary materials prepared in the heating step. Preferably (a) 20 to 30 parts by weight of radish, 1 to 3 parts by weight of ginger, 3 to 5 parts by weight of garlic, 1 to 2 parts by weight of dried kamashima, 20 to 30 parts by weight of onion, 1 to 3 parts by weight of onion skin, 15 to 25 parts by weight of leek leek, 1 to 2 parts by weight of red ginseng, 1 to 2 parts by weight of ginseng, 1 to 2 parts by weight of barley, 1 to 2 parts by weight of 칡, 1 to 2 parts by weight of licorice and 1 to 2 parts by weight of mulberry leaf After preparing 100 parts by weight of the broth material to prepare a broth material step into the broth netting; (b) mixing the abalone broth material and purified water at a ratio of 1: 4 to 5, and heating and boiling it first, and then further mixing 5 to 20 parts by weight of the abalone prepared in (2) based on 100 parts by weight of the broth material. Abalone broth extraction step of heating by; And (c) an abalone broth separation step of separating the broth net and abalone from the abalone broth extracted in (b).

Radishes, ginger, garlic, onions, onion peels, onions, dried onions, etc. used in the abalone broth are ingredients used for ordinary broth, while grabbing the broth of broth to increase flavor and supply various minerals such as calcium and magnesium. It will play a role. In particular, by including the onion peel to provide nutrients such as quercetin, which plays an antioxidant role, while improving the taste and flavor of the broth.

In addition, the Astragalus is sweet and slightly warm, and mainly acts on the spleen and lungs, and the effect is a high-signaling effect that boosts the energy and raises the yang and the epidermis to firmly prevent the sweating. The effect of Korean medicine, turbid poisoning to treat boils on the skin, diuresis and pediatric disease that smoothes water metabolism to treat edema. It is an important medicinal herb known to be used to treat various carcinomas.

In addition, the ginseng is antipyretic, nervous system soothing, analgesic, soothing, corticosteroid stimulation inhibitory, chronic bronchitis treatment, biliary secretion, fungi, hypoglycemic activity is reported.

In addition, the hut is used for fever, dry mouth, hiccups, vomiting due to fever, and helps diuresis, and treatment of high liver liver with alcohol poisoning, and is particularly effective in protecting the liver.

In addition, the 칡 is a long-lasting crop that has been used as a raw material and medicinal preparation for starch and tea for a long time, it is well known to have pharmacological action and antioxidant action related to liver disease such as antipyretic, detoxification.

In addition, the licorice is characterized by its flatness, non-toxicity and taste, and its efficacy makes the spleen and stomach comfortable, makes the lungs rich, detoxifies the poison, and harmonizes all medicines.

In addition, the mulberry leaf is rich in GABA components that lower cholesterol and neutral lipids, lowering blood pressure, Rutin is good for diseases with hemorrhagic diseases by strengthening capillaries, especially blood sugar-lowering substances Good for In addition, according to the agreement, "Mulberry leaves are good for the symptoms of swelling, body swelling, diabetes, paralysis, etc.," Mulberry leaves as much as the mulberry leaves containing 50 kinds of trace enzymes, including iron, calcium Very few plants have so many kinds of trace elements.

Abalone broth of the present invention is combined with the flavor of abalone, including the herbal medicine, Hwanggi, ginseng, etc. to give a deeper and more delicious taste, doubling the nutrition by the herbs, herbal medicines are included if less than 1 part by weight The effect is insignificant, in the case of more than 2 parts by weight of the total amount of the medicinal herbs to hinder the flavor of the broth, because the inherent taste and nutrition of abalone is attenuated, to prepare the broth containing 1 to 2 parts by weight.

In the present invention, the step (4) is the manufacturing step of the kimchi seasoning, 100 parts by weight of the seasoning material, including red pepper powder, chives, onions, radishes, garlic, fresh, aquatic, ginger, red pepper solution, and the seasoning 10 to 20 parts by weight of abalone prepared in (2) and 30 to 50 parts by weight of abalone broth prepared in (3) are mixed with 100 parts by weight of the material, followed by aging for 1 to 3 hours. Preferably, the seasoning material of the kimchi seasoning is 20-25 parts by weight of red pepper powder, anchovy salt, shrimp salted fish, 10-15 parts by weight of salted fish with salty fish paste, 10-15 parts by weight of onion, garlic 3-6 parts Weighing part, shallot 3-6 parts by weight, ginger 1-2 parts by weight, fresh 3-6 parts by weight, red pepper juice 10-10 parts by weight and chaff radish 30-40 parts by weight, garlic, onion, ginger, fish sauce And put 30 ~ 50 parts by weight of the abalone broth and grind in a blender, red pepper powder, red pepper juice, chives, fresh, chason radish and 10 ~ 20 parts by weight of the abalone mixed, stirred and then aged for 1 to 3 hours can be prepared have.

In addition, in the present invention, the step (4) may further include 10 to 20 parts by weight of the cheonnyeoncho extract based on 100 parts by weight of the seasoning material. At this time, the cheonnyeoncho extract is prepared by washing and dehydrating ㈀ cheonnyeoncho cactus; 투입 inserting the prepared stem or fruit of the cheonnyeoncho cactus into the extractor; And ㈂ adding 7 to 9 times purified water to the weight of the millennial cactus put into the extractor, followed by hot water extraction at 90 to 100 ° C. for 10 to 13 hours to prepare a millennial cactus extract.

As mentioned above, Chunyeoncho cactus contained in the seasoning material captures and removes the active oxygen which is the main cause of adult disease, inhibits aging, and is excellent in anti-oxidation, anti-cancer effect, anti-inflammatory, and high flavonoid content. It is effective in preventing high blood pressure, minerals, saponins, amino acids, complex polysaccharides are higher than other crops, and calcium is about 7 times higher than anchovy. Thus, by including the cheonnyeoncho cactus extract in the seasoning as well as the nutrition of the cheonnyeoncho cactus, it is possible to add the unique sweetness and flavor of the cheonnyeoncho.

In the present invention, the step (4) is characterized in that it further comprises 5 to 10 parts by weight of mulberry leaf powder with respect to 100 parts by weight of the seasoning material. At this time, the mulberry leaf powder is (i) mulberry leaf preparation step of washing by removing the dirt and foreign substances on the surface of the mulberry leaf with a mixture of vinegar and purified water 1: 10 ~ 20; (ii) a hot air drying step of hot air drying the prepared mulberry leaves; And (iii) is prepared by the mulberry leaf powder manufacturing step of grinding the dried mulberry leaf to 40 ~ 100 mesh size.

As described above, the mulberry leaves are very rich in trace elements, and the mulberry leaves are included in the abalone broth as well as concerns. .

In addition, in the present invention, after preparing the kimchi of the step (5), may further comprise the step of aging for 15 to 30 days at 0 ~ 10 ℃. More preferably, storing at about 4 ℃ can make the taste of kimchi crisp.

< Example  1> Preparation of Kimchi Seasoning

1-1 Abalone stock  Preparation of Kimchi Containing

(1) Preparation of abalone

Remove the shell of abalone and remove foreign substances, wash it thoroughly with running water, remove the water with a sieve to prepare the abalone, and use radish, ginger, garlic, onion, onion peel, barrel leek, dried sashimi, Astragalus, Fresh ginseng, barn, 칡, licorice and mulberry leaves were washed and prepared by removing the water.

(2) Abalone  Produce

20 parts by weight of radish, 3 parts by weight of ginger, 5 parts by weight of garlic, 2 parts by weight of dried kelp, 30 parts by weight of onion peel, 3 parts by weight of onion peel, 25 parts by weight of leek, 2 parts by weight of red ginseng, 2 parts by weight of fresh ginseng, hut 2 2 parts by weight, 2 parts by weight of liquorice, 2 parts by weight of licorice and 2 parts by weight of mulberry leaves are mixed, and 100 parts by weight of the broth except for abalone are put in a broth net, put in a pot, and then boiled with 5 times the water of the broth. gave.

When the water boils, add 15 parts by weight of the prepared abalone to 100 parts by weight of the broth, and heat it for about 2 hours with medium heat until the amount of water is reduced by about half, then extract the abalone broth. Only abalone stock was prepared to prepare abalone broth.

(3) Kimchi seasoning

20 parts by weight of red pepper powder, anchovy salt, shrimp salted fish, 10 parts by weight of salted fish with yellow salted fish, 10 parts by weight of onion, 3 parts by weight of garlic, 3 parts by weight of chives, 1 part by weight of ginger, 3 parts by weight of fresh, 100 parts by weight of the seasoning material including 10 parts by weight of red pepper liquid and 40 parts by weight of radish was prepared, and the prepared abalone was thinly sliced into pieces to prepare 15 parts by weight relative to 100 parts by weight of the seasoning material.

Garlic, onion, ginger and fish sauce of the prepared seasoning ingredients are put in a blender, and then 30 parts by weight of the abalone broth is added to 100 parts by weight of the seasoning material, and then finely ground, and then red pepper powder and red pepper juice are added. Kimchi seasoning was prepared by adding chives, freshly chopped radish, and chopped radish, and prepared abalone, and aged for about 2 hours.

In the present invention, although the raw material composition ratio is limited to a specific value, any of the raw materials will have a ratio increase and decrease in the range of about 1 to 5 parts by weight.

1-2 Abalone soup Millennium  Preparation of Kimchi Seasoning Containing Extract

(1) Preparation of Cheonnyeoncho Extract

After harvesting stems and fruits of Cactus Cactus, washed with water, and then removing the water. After cutting the stem, the stem and the fruit was put into the extractor, 5 times purified water was added to the total weight added and extracted for 12 hours at 100 ℃.

(2) Preparation of Kimchi Seasoning

Prepare abalone broth and kimchi seasoning in the same manner as in Example 1-1, but was further mixed with 15 parts by weight of millennial extract compared to 100 parts by weight of seasoning material to prepare and mature kimchi seasoning.

1-3 Abalone soup  Preparation of Kimchi Seasoning Containing Mulberry Leaf Powder

(1) Preparation of Mulberry Leaf Powder

Mulberry leaf was washed with vinegar diluted 10 times in vinegar to remove the dirt and foreign substances on the outer surface of the mulberry leaf to clean, dried in a hot air dryer, and milled in a grinder 40 ~ 100 mesh to prepare a mulberry leaf powder.

(2) Preparation of Kimchi Seasoning

Prepare abalone broth and kimchi seasoning in the same manner as in Example 1-1, but further mixed with 5 parts by weight of mulberry leaf powder compared to 100 parts by weight of seasoning material to prepare and mature kimchi seasoning.

1-4 Abalone stock , Millennium  Preparation of Kimchi Seasoning Containing Extract and Mulberry Leaf Powder

Preparation of cheonnyeoncho extract and mulberry leaf powder by the method of Examples 1-2, 1-3, and prepared abalone broth and kimchi seasoning in the same manner as in Example 1-1, 5 parts by weight of 100 parts by weight of seasoning material The mulberry leaf powder, and 10 parts by weight of cheonnyeoncho extract was further mixed to prepare kimchi seasoning and aged.

< Example  2> Preparation of Chinese Cabbage Kimchi

First, divide 2-4 pieces of Chinese cabbage into 2-4 portions, remove 3-4 pieces of Chinese cabbage leaves, and then fold 8-12 hours in 4-5L of water dissolved in 1 kg of sun salt (at this time, about 7 hours in summer and 12 hours in winter). The pickled cabbages were washed several times in clean water, and then drained in a colander or tray. At this time, the Chinese cabbage has a good shape and a solid stuffing, so it is hard to choose a hard feeling when pressed with both hands, it is better not to be too big or small, the leaves are clean, the outer leaves are not too thick, but there are few bad parts, You may want to choose a yellow, three to two leaf to stem ratio. In addition, natural salt (excluding salt) is good, and it is indistinguishable from imported and naked eyes, but when touched by hand, domestic is easily broken, while imported is hard and not easily broken. At this time, if you sprinkle salt and marinated directly, it can be done for about 6 hours.

Next, the kimchi seasoning, including the abalone broth prepared in Example 1-1, was put evenly between the leaves of the Chinese cabbage, and mixed well to prepare the kimchi.

Finally, it was placed in a storage container for kimchi and refrigerated for about 20 days in the temperature range of about 0 ℃ ~ 4 ℃. At this time, the air was vented at intervals of about 2 to 3 days to provide air for fermentation.

< Example  3> Manufacture of Chinese Cabbage Kimchi

Chinese cabbage kimchi was prepared by the method of Example 2, but Chinese cabbage kimchi was prepared using kimchi seasoning containing the abalone broth and cheonnyeoncho extract prepared in Example 1-2.

< Example  4> Preparation of Chinese Cabbage Kimchi

Chinese cabbage kimchi was prepared by the method of Example 2, but Chinese cabbage kimchi was prepared using kimchi seasoning containing abalone broth and mulberry leaf powder prepared in Example 1-3.

< Example  5> Preparation of Chinese Cabbage Kimchi

Chinese cabbage kimchi was prepared by the method of Example 2, but Chinese cabbage kimchi was prepared by using kimchi seasoning containing abalone broth, cheonnyeoncho extract and mulberry leaf powder prepared in Example 1-4.

< Comparative Example  1> Preparation of Chinese Cabbage Kimchi

Chinese cabbage kimchi was prepared by the method of Example 2, but Chinese cabbage kimchi was prepared with kimchi sauce that does not include abalone broth.

< Experimental Example  1> sensory evaluation

This experiment is to select 20 people with a difference discrimination ability for kimchi to train them to evaluate the overall preference such as taste and flavor, and then prepared by the kimchi prepared in Examples 2 to 5, Comparative Example 1 After the prepared kimchi tasting the sensory evaluation was carried out by a five-point scoring method and the results are shown in Table 1 below.

(1 ------------------- 3 ------------------- 5)

Very good Very good

Example  2 Example  3 Example  4 Example  5 Comparative Example  One Richness 3.5 3.6 4.0 4.2 2.9 zest 4.0 4.2 4.5 4.5 3.0 Overall likelihood 3.8 3.9 4.1 4.2 3.0

As shown in the table, in the case of kimchi prepared by using the abalone of Example 2 to Example 5 mixed with kimchi seasoning prepared with abalone broth and ripened it, the umami taste is added to the overall umami taste and the abalone itself kimchi As it is matured in seasonings, it is more matured and maintains a crisp texture. The flavor is also excellent, and overall taste is very high. However, in general kimchi without abalone, it has a relatively less savory taste or flavor. Overall acceptance was low. In addition, when compared to Examples 2 to 5, when the kimchi seasoning is prepared by containing mulberry leaf powder that contains a lot of various minerals and can add a taste of its own, the overall taste and flavor is further improved and relative As the salt content is lowered, the taste is lighter, but the deep taste according to the aging can be added, so that the overall acceptability was evaluated in the case of Examples 4 and 5 as compared with Examples 2 and 3. In the case of Examples 3 and 5 including the cheonnyeoncho extract, it was evaluated to have a rich taste and a sour taste and to add a crispy texture.

In this way, the kimchi prepared using the abalone of the present invention was confirmed that not only increased the nutritional value but also significantly improved the taste.

Claims (6)

The following steps:
(1) pickling step of pickling vegetables for kimchi using sun salt;
(2) preparing the abalone to wash and dehydrate the abalone from the shell and foreign matter;
(3) abalone broth manufacturing step of preparing abalone broth using the prepared abalone;
(4) 100 parts by weight of the seasoning material, including red pepper powder, chives, onions, radishes, garlic, freshly, fish sauce, ginger, red chilli liquor, and 100 parts by weight of the abalone prepared in (2) above. Kimchi seasoning step of mixing 20 parts by weight, 30 ~ 50 parts by weight of abalone broth prepared in the above (3) and then aged for 1 to 3 hours; And
(5) Kimchi manufacturing step of producing kimchi by tossing kimchi vegetables pickled in (1) using the kimchi seasoning prepared in the above (4)
Method of producing kimchi using abalone comprising a. In the first aspect,
Step (4) is a method for producing kimchi using abalone, characterized in that it further comprises 10 to 20 parts by weight of the cheonnyeoncho extract prepared in the following steps with respect to 100 parts by weight of the seasoning material.
㈀ preparing and washing the cactus cheonnyeoncho cactus;
투입 inserting the prepared stem or fruit of the cheonnyeoncho cactus into the extractor; And
7 after adding 7-9 times the number of purified water compared to the weight of the cheonnyeoncho cactus put into the extractor, to obtain hot cheonnyeoncho cactus extract by extracting hot water at 90 ~ 100 ℃ for 10-13 hours In the first aspect,
Step (4) is based on 100 parts by weight of the seasoning material,
Method of producing kimchi using abalone, characterized in that it further comprises 5 to 10 parts by weight of mulberry leaf powder prepared in the following steps.
(i) mulberry leaf preparation step of washing and removing the dirt and foreign matter on the surface of the mulberry leaf with a mixture of vinegar and purified water 1: 10 ~ 20;
(ii) a hot air drying step of hot air drying the prepared mulberry leaves; And
(iii) mulberry leaf powder manufacturing step of grinding the dried mulberry leaf to 40 ~ 100 mesh size 4. The method according to any one of claims 1 to 3,
Step (3), the method of producing kimchi using abalone, characterized in that the production in the following steps.
(a) 20 to 30 parts by weight of radish, 1 to 3 parts by weight of ginger, 3 to 5 parts by weight of garlic, 20 to 30 parts by weight of onion, 1 to 3 parts by weight of onion peel, 15 to 25 parts by weight of green onion, 1 to Astragalus Stock material containing 2 parts by weight, 1 to 2 parts by weight of fresh ginseng, 1 to 2 parts by weight of dried kelp, 1 to 2 parts by weight of hut, 1 to 2 parts by weight of 칡, 1 to 2 parts by weight of licorice, and 1 to 2 parts by weight of mulberry leaf After preparing 100 parts by weight to prepare a broth material to put in the broth net;
(b) mixing the abalone broth material and purified water at a ratio of 1: 4 to 5, and heating and boiling it first, and then further mixing 5 to 20 parts by weight of the abalone prepared in (2) based on 100 parts by weight of the broth material. Abalone broth extraction step of heating by; And
(C) abalone broth separation step of separating the broth net and abalone in the abalone broth extracted in the (b). 5. The method of claim 4,
After preparing the kimchi of step (5), the method of producing kimchi using abalone, characterized in that it further comprises the step of aging for 15 to 30 days at 0 ~ 10 ℃. Kimchi using abalone, which is prepared by the method according to claim 4.