KR20130128580A - Manufacturing method of kimchi using the garlic fermentation enzymes - Google Patents

Manufacturing method of kimchi using the garlic fermentation enzymes Download PDF

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KR20130128580A
KR20130128580A KR1020120052396A KR20120052396A KR20130128580A KR 20130128580 A KR20130128580 A KR 20130128580A KR 1020120052396 A KR1020120052396 A KR 1020120052396A KR 20120052396 A KR20120052396 A KR 20120052396A KR 20130128580 A KR20130128580 A KR 20130128580A
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kimchi
garlic
garlic fermentation
sugar
production method
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KR101478975B1 (en
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김화진
박명호
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김화진
박명호
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A23B7/105—Leaf vegetables, e.g. sauerkraut
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The present invention relates to a production method of kimchi using garlic fermentation enzymes, more specifically the production method of the kimchi which uses the garlic fermentation enzymes containing natural fructose generated from a fermentation process instead of refined white sugar (sugar) for offering sweetness to the kimchi, to reduce effects of harmful elements of the refined white sugar (sugar) and to offer excellent effects on health of eaters. The present invention provides the production method of the kimchi which comprises the following steps: adding mixed liquid of the garlic fermentation enzymes and ginger juice to salted Chinese cabbage, and soaking the Chinese cabbage for 10-15 hours while maintaining the pH in 4-6; stirring the salted Chinese cabbage mixed with the mixed liquid and Chinese cabbage seasonings; and aging the stirred kimchi for 5-10 days at 5-10.

Description

마늘 발효 효소를 이용한 김치제조 방법{Manufacturing method of Kimchi using the Garlic fermentation enzymes}Manufacturing method of Kimchi using the Garlic fermentation enzymes

본 발명은 마늘 발효 효소를 이용한 김치제조 방법에 관한 것으로, 더욱 상세하게는 한국인의 식단에서 없어서는 안될 김치의 제조과정에서 단맛을 내기 위해 필수적으로 첨가되는 정백당(설탕)을 사용하지 않고, 대신에 발효과정에서 생성되는 천연 과당이 함유된 마늘 발효 효소를 첨가함으로써 정백당(설탕)의 유해요소를 개선하는 동시에 취식자의 건강증진에 탁월한 효과를 제공할 수 있는 마늘 발효 효소를 이용한 김치제조 방법에 관한 것이다.
The present invention relates to a kimchi manufacturing method using a garlic fermentation enzyme, more specifically, do not use the white sugar (sugar) which is essentially added to sweeten in the manufacturing process of kimchi indispensable in the Korean diet, fermentation instead By adding garlic fermentation enzyme containing natural fructose produced in the process, it relates to a method for producing kimchi using garlic fermentation enzyme which can improve the harmful elements of white sugar (sugar) and at the same time provide an excellent effect on the health of eaters.

일반적으로 김치는 무, 배추 및 오이 등을 소금에 절여서 고추, 마늘, 파, 생강, 젓갈 등의 양념을 버무린 후 젖산 생성에 의해 숙성되어 저온에서 발효된 제품으로, 한국인의 식탁에서 빼놓을 수 없는 반찬이다.In general, kimchi is a product that is fermented at low temperatures by fermenting radishes, cabbages, cucumbers, salt, peppers, garlic, green onions, ginger, and salted fish, and then aged by lactic acid production. to be.

김치가 숙성됨에 따라 증가하는 유산균과 유기산, 식이섬유는 장을 깨끗이 하는 정장작용을 하고, 장내 발암물질의 활성과 대장의 pH(수소 이온 농도, 물의 산성과 알카리성의 정도를 표시하는 단위)를 저하시켜 대장암을 예방하는데 탁월한 효과가 있으며, 몸에 나쁜 혈청 콜레스테롤 양을 감소시키고, 혈전을 만드는 피브린의 분해를 활성화시켜 동맥경화를 예방한다.As kimchi matures, the lactic acid bacteria, organic acids and dietary fiber, which increase as it matures, form a function to clean the intestines, and lower the activity of the intestinal carcinogens and the pH of the colon (hydrogen ion concentration, water acid and alkalinity). It has an excellent effect in preventing colon cancer, reduces the amount of bad serum cholesterol in the body, and activates the breakdown of fibrin, which makes blood clots, thereby preventing atherosclerosis.

또한 비타민C , 베타카로틴, 페놀화합물, 클로로필 등 항산화 성분이 풍부하여 노화를 억제하는데 탁월한 효과가 있고, 특히 부재료인 파, 마늘, 고추, 생강 등의 재료는 높은 항산화성을 나타냄에 따라 새로운 콜라겐을 형성시키고, 피부조직을 두껍게 유지시키며, 각질층을 부드럽게 해주는 등 여러가지의 효과가 있다.In addition, it is rich in antioxidants such as vitamin C, beta-carotene, phenolic compounds, and chlorophyll, which is excellent for inhibiting aging. Especially, ingredients such as leek, garlic, red pepper, ginger, etc. have high antioxidant properties and thus new collagen It can form, keep the skin tissue thick, soften the stratum corneum and have various effects.

그러나 전기한 바와 같은 종래의 김치는 제조하는 과정에서 단맛을 내기위하여 필수적으로 정백당(설탕)을 첨가하고 있는데, 이러한 정백당(설탕)은 당분의 함량이 높아 과도하게 섭취하게 되면 비만, 고혈압, 당뇨와 같은 성인병의 원인이 됨은 물론이고, 취식자의 면역력을 약화시키는 등의 문제점이 있었다.However, conventional kimchi as described above is essential to add sweet white sugar (sugar) in order to make the sweetness, such a white sugar (sugar) is high in sugar content is excessively ingested if obesity, high blood pressure, diabetes and Of course, the same cause of the adult disease, there was a problem such as weakening the immune system of the eater.

그리고 종래에는 사람의 체내에서 생성되는 효소만으로도 일상 생활하는데 별다른 애로 사항이 없었으나, 산업이 발달함에 따라 현대인의 식생활이 화식위주의 식생활로 바뀌면서 음식을 통해 섭취되는 효소의 양이 부족해짐에 따라 체내에서 생성되는 효소만으로는 신체의 대사활동이 원활하게 이루어 지지 않게 되어 효소결핍증과 같은 각종 질병의 원인이 되는 등 여러가지의 문제점이 있었다.
In the past, the enzymes produced in the human body did not have any problems in daily life. However, as the industry develops, the diet of the modern man is changed to a diet-oriented diet, and the amount of enzymes consumed through food is insufficient. The enzyme produced in the only metabolic activity of the body is not made smoothly and there are various problems such as causing various diseases such as enzyme deficiency.

따라서 본 발명은 상기와 같은 문제점을 해소하기 위하여 발명된 것으로, 김치의 제조과정에서 단맛을 내기위하여 필수적으로 첨가되는 정백당(설탕)을 사용하지 않고, 대신에 발효과정에서 생성되는 천연 과당이 함유된 마늘 발효 효소를 첨가함으로써 정백당(설탕)의 유해요소를 개선하는 동시에 취식자의 건강증진에 탁월한 효과를 제공할 수 있는 마늘 발효 효소를 이용한 김치제조 방법을 제공함에 그 목적이 있다.
Therefore, the present invention was invented to solve the above problems, and does not use the white sugar (sugar) which is essentially added to make sweet in the manufacturing process of kimchi, instead of containing natural fructose produced in the fermentation process It is an object of the present invention to provide a kimchi production method using garlic fermentation enzymes, which can improve the harmful elements of white sugar (sugar) by adding garlic fermentation enzymes, and at the same time, provide an excellent effect on the health of food eaters.

이와 같은 목적을 달성하기 위한 본 발명은 절임된 배추에 마늘 발효 효소와 생강즙으로 혼합된 혼합액을 첨가하여 pH4~ pH6을 유지하며 10~24시간 침지하는 제1단계와, 혼합액이 첨가된 배추와 배추양념을 교반하는 제2단계와, 교반된 김치를 5~10℃에서 5~10일 숙성시키는 제3단계로 제조됨을 특징으로 한 마늘 발효 효소를 이용한 김치제조 방법을 제공한다.
In order to achieve the above object, the present invention adds a mixed solution of garlic fermentation enzyme and ginger juice to pickled cabbage, maintaining the pH of 4 to 6, and immersing for 10 to 24 hours. It provides a kimchi production method using a garlic fermenting enzyme, characterized in that the second step of stirring the seasoning, and the third step of aging the stirred kimchi 5-10 days at 5 ~ 10 ℃.

본 발명은 우리나라의 대표적인 전통발효식품인 김치의 제조과정에서 단맛을 내기위해 필수적으로 첨가되는 정백당(설탕)을 사용하지 않고, 대신에 발효과정에서 생성되는 천연 과당이 함유된 마늘 발효 효소를 첨가함으로써 건강식품으로 널리 알려진 바와 같은 김치가 가지고 있는 효능과 마늘 및 마늘 발효 효소의 효능을 동시에 얻을 수 있다.The present invention does not use the white sugar (sugar) which is essentially added to sweeten in the manufacturing process of kimchi, a representative traditional fermented food in Korea, instead by adding garlic fermentation enzyme containing natural fructose produced during fermentation As widely known as a health food, the benefits of kimchi and garlic and garlic fermenting enzymes can be obtained simultaneously.

즉, 김치는 전술한 바와 같이 비타민과 무기질이 풍부하고, 발효 중에 생성되는 각종 유기산은 식욕을 증진 시켜주며, 장내에 있는 유익한 미생물의 번식을 촉진시키는 반면 유해균을 억제시켜주는 등의 효과가 있다.That is, kimchi is rich in vitamins and minerals as described above, and various organic acids produced during fermentation enhance appetite, promote the growth of beneficial microorganisms in the intestine, and inhibit harmful bacteria.

그리고 마늘은 혈액순환을 원활히 하여 신선한 혈액을 공급하고, 진정효과가 있어 신경을 안정시키며, 호르몬 분비를 촉진 시킨다. Garlic also provides fresh blood by smoothing blood circulation, and has a calming effect to stabilize nerves and promote hormone secretion.

또한 면역력을 증강시키고, 병원균과 암세포에 대한 저항을 높이며, 순화기병의 예방과 치료에 많은 효능이 있어 세계의 10대 건강식품으로 선정될 정도로 많은 효과를 제공한다.In addition, it enhances immunity, increases resistance to pathogens and cancer cells, and is effective in preventing and treating purifying diseases, providing many effects to be selected as one of the world's top 10 health foods.

이 밖에 발효 효소는 체내에 들어온 음식물을 각 영양분으로 분해하고, 신체가 이를 사용할 수 있도록 흡수하고, 흡수된 후 남은 찌꺼기와 독소를 분해하여 배설하며, 산성화 된 혈액을 정화시키고, 혈액 중 콜레스테롤을 분해하여 혈액의 활동과 흐름을 원활하게 하며, 세포의 신진대사를 도와 기본적인 체력을 유지시키고, 몸을 젊게 만들어 주는 등 열거한 효능외에도 여러가지의 효능을 가지고 있다.In addition, fermentation enzymes break down the food that enters the body into individual nutrients, absorb it for use by the body, decompose and excrete remaining residues and toxins after absorption, cleanse acidified blood, and break down cholesterol in the blood. It has various effects besides the listed effects such as smoothing the activity and flow of blood, helping the metabolism of cells to maintain basic stamina, and making the body young.

따라서 본 발명은 김치의 제조과정에서 마늘 발효 효소를 첨가함으로써 전기한 바와 같은 여러가지의 효능 및 효과를 동시에 얻을 수 있다.
Therefore, the present invention can simultaneously obtain various effects and effects as described above by adding garlic fermentation enzymes during the production of kimchi.

이하 본 발명의 바람직한 실시 예를 상세하게 설명하면 다음과 같다.Hereinafter, the preferred embodiment of the present invention will be described in detail.

본 발명은 우리나라 특유의 채소 가공 식품인 김치를 제조하는 방법에 관한 것으로 김치의 제조과정에서 단맛을 내기위해 필수적으로 사용되는 정백당 대신에 비타민, 미네랄, 효소, 무기질, 섬유질이 풍부하게 함유되어 있는 마늘 발효 효소와 생강즙을 혼합하여 일정 비율의 당도를 가지도록 제조한 혼합액을 첨가함으로써 정백당(설탕)의 유해요소를 개선하도록 한 마늘 발효 효소를 이용한 김치제조 방법에 관한 것이다.The present invention relates to a method for producing kimchi, a vegetable processed food unique to Korea, and garlic, which is rich in vitamins, minerals, enzymes, minerals, and fiber instead of white sugar, which is essentially used for sweetness in the manufacturing process of kimchi. It relates to a kimchi production method using a garlic fermentation enzyme to improve the harmful elements of white sugar (sugar) by adding a mixed solution prepared by mixing fermentation enzyme and ginger juice to have a certain ratio of sugar.

이러한 본 발명의 마늘 발효 효소를 이용한 김치제조 방법은 절임된 배추에 마늘 발효 효소와 생강즙으로 혼합된 혼합액을 첨가하여 pH4~ pH6을 유지하며 10~15시간 침지하는 제1단계와, 혼합액이 첨가된 절임배추와 배추양념을 교반하는 제2단계와, 교반된 김치를 5~10℃에서 5~10일 숙성시키는 제3단계로 구성된다.Kimchi production method using the garlic fermentation enzyme of the present invention is the addition of a mixture of garlic fermentation enzyme and ginger juice to the pickled cabbage to maintain the pH4 ~ pH6 while immersing for 10-15 hours and the mixed solution is added The second step of stirring the pickled cabbage and Chinese cabbage seasoning, and the third step of aging the stirred kimchi 5-10 days at 5 ~ 10 ℃.

이하 본 발명을 단계별로 설명하면 다음과 같다.
Hereinafter, the present invention will be described step by step.

1. 마늘 발효 효소와 생강즙으로 혼합된 혼합액을 첨가하는 단계(제1단계)1. adding a mixed solution of garlic fermentation enzyme and ginger juice (step 1)

본 단계는 통상적인 방법으로 절임된 절임배추에 마늘 발효 효소와 생강즙으로 혼합된 혼합액을 첨가하는 단계로써, 본 단계를 설명하기 앞서 마늘 발효 효소의 제조과정을 살펴보면 다음과 같다.This step is a step of adding a mixed solution of garlic fermentation enzyme and ginger juice to pickled cabbage pickled in a conventional manner, looking at the manufacturing process of the garlic fermentation enzyme before explaining this step.

우선 마늘뿌리와 마늘줄기를 2시간에서 3시간 정도 물에 침지시켰다가 건져낸 후 겉껍질을 탈피하여 세척하고 건조시킨다.First, the garlic roots and garlic stems are immersed in water for 2 to 3 hours, then taken out, washed, dried and dried.

이후 건조된 재료와 설탕을 재료 40~60중량%와 설탕40~60중량% 비율로 조성하여 교반하고, 교반된 재료를 준비된 항아리에 담는데, 이때 상기 재료가 담긴 항아리의 입구는 내부의 재료가 공기가 접촉될 수 있도록 한지나 천으로 봉하고, 고무줄 등을 사용하여 동여맨다.Thereafter, the dried ingredients and sugars are prepared by stirring at a ratio of 40 to 60% by weight of the material and 40 to 60% by weight of sugar, and the stirred material is placed in the prepared jar. Seal it with paper or cloth so that air can come into contact with it.

이렇게 항아리에 보관된 재료를 일주일에서 열흘의 주기로 꾸준하게 교반하여 재료의 당도가 40~60%로 유지된 상태에서 발효시켜 효소를 걸러낸다.The material stored in the jar is stirred continuously for a period of one week to ten days, and the enzyme is filtered out by fermenting the material while maintaining the sugar content of the material at 40 to 60%.

이때 발효기간은 100~200일 정도로 유지함이 바람직한데, 이는 상기 발효기간이 100일 미만이면 마늘의 유용한 성분 추출효과가 미흡할 수 있고, 200일을 초과하게 되면 마늘 성분의 변성이 발생할 수 있기 때문이다.At this time, the fermentation period is preferably maintained at about 100 to 200 days, since the useful component extraction effect of garlic may be insufficient when the fermentation period is less than 100 days, and when the fermentation period exceeds 200 days, degeneration of garlic components may occur. to be.

끝으로 걸러낸 효소를 숙성시켜 마늘 발효 효소를 완성하는데, 이때 마늘의 유용한 성분 추출을 효과적으로 달성하면서, 제조 기간상의 효율성을 극대화 하기 위하여 숙성기간은 6개월~2년으로 유지하고, 온도는 5~10℃로 유지한다.Finally, the fermented enzyme is aged to complete the garlic fermentation enzyme. At this time, in order to effectively extract the useful components of garlic, the aging period is maintained for 6 months to 2 years and the temperature is 5 ~ Maintain at 10 ° C.

전술한 바와 같은 과정을 거쳐서 완성된 마늘 발효 효소는 생강즙과 일정비율로 혼합되는데, 이때 혼합비율은 마늘 발효 효소 80~95중량%와 생강즙 5~20중량% 의 비율로 구성된다.The garlic fermentation enzyme completed through the process as described above is mixed with ginger juice in a certain ratio, wherein the mixing ratio is composed of the garlic fermentation enzyme 80 to 95% by weight and ginger juice 5 to 20% by weight.

이때 생강즙을 사용하는 이유는 향균력이 우수하고, 위액의 분비를 촉진시키며, 장에서의 영양분 흡수를 활성화시키고, 취식자의 입맛을 북돋우며, 해독작용이 우수함은 물론이고, 마늘과 같이 몸을 따뜻하게 하고, 위를 자극하여 소화를 촉진시킴으로써 마늘 발효 효소의 효능을 극대화할 수 있기 때문이다.The reason for using ginger juice is excellent antibacterial ability, promotes the secretion of gastric juice, activates the absorption of nutrients in the intestine, invigorates the taste of the eater, and detoxification, as well as warm body like garlic Because it stimulates the stomach and promotes digestion, it is possible to maximize the efficacy of garlic fermentation enzymes.

이와 같이 마늘 발효 효소와 생강즙의 혼합액이 완성되면 절임된 배추에 첨가하여 침지시키는데, 이때 스프레이를 사용하여 절임배추에 분무함에 따라 절임된 배추 겉표면의 상처를 최소화 할 수 있게 되고, 따라서 표면의 상처를 통해 외부의 수분이 절임배추의 내부로 유입되는 것을 막음으로서 취식자에게 바삭한 식감을 제공할 수 있다.When the mixture of garlic fermentation enzyme and ginger juice is completed as described above, it is added to the pickled cabbage and soaked. At this time, by spraying the pickled cabbage with a spray, the wound on the surface of the pickled cabbage can be minimized, and thus the surface wound By preventing external moisture from entering the inside of the pickled cabbage can provide a crispy texture to the eater.

이때 혼합액이 도포된 절임배추는 원료의 보존성을 높이고 유익한 미생물만 남게하여 원료 고유의 맛을 유지시키기 위하여 pH4~ pH6의 상태로 10~15시간정도 침지시키는데, 이는 상기 pH(수소이온농도)가 4미만이면 침지시간이 지연됨으로 비경제적이고, 6을 초과할 경우에는 짠맛이 강해져 김치맛을 저하시킬 수 있기 때문이다.
At this time, the pickled cabbage to which the mixed solution is applied is immersed for about 10 to 15 hours in a state of pH 4 to pH 6 in order to increase the preservation of the raw material and leave only the beneficial microorganisms to maintain the original taste of the raw material, which is the pH (hydrogen ion concentration) of 4 If less than the immersion time is delayed because it is uneconomical, if it exceeds 6 because the salty taste becomes strong because it can lower the kimchi taste.

2. 혼합액이 첨가된 절임배추와 배추양념을 교반하는 단계(제2단계)2. Stirring the mixed cabbage and pickled cabbage seasoning (second step)

본 단계는 각종 양념을 혼합하여 배추양념을 제조하고, 상기 배추양념과 절임배추를 교반하는 단계로서 마늘, 양파, 설탕, 생강, 대파, 미나리, 조미료, 배, 밤, 고추가루, 새우젓, 소금, 무등이 일정비율로 이루어진 배추양념을 절임배추와 교반한다. This step is to prepare a cabbage seasoning by mixing a variety of spices, and stirring the cabbage seasoning and pickled cabbage, garlic, onion, sugar, ginger, leek, buttercups, seasonings, pears, chestnuts, red pepper powder, salted shrimp, salt, Stir-fried cabbage sauce made of radish with a certain ratio with pickled cabbage.

이와 같이 열거된 재료는 통상적인 배추양념의 재료로써 이 외에도 계절 혹은 각 지방의 특색에 따라서 여러가지의 재료가 추가되어 사용될 수 있는데, 예를 들면 강원도와 같은 경우에는 해안지방의 특색에 따라 생태, 물오징어, 낙지 등과 같은 해산물을 양념에 첨가할 수도 있고, 전라도와 같은 경우는 참깨와 계피가루를 양념에 첨가할 수도 있으며, 평안도와 같은 경우에는 쇠고기를 삶아낸 육수를 양념에 첨가하여 사용할 수도 있다.The materials listed above are common cabbage seasonings. In addition, depending on the season or the characteristics of each region, various materials can be added and used. For example, in the case of Gangwon-do, ecology, water Seafood, such as squid and octopus, may be added to the seasoning. In the case of Jeolla-do, sesame and cinnamon powder may be added to the seasoning. In the case of peace, the beef boiled broth may be added to the seasoning.

이때 교반되어 완성된 김치의 염도는 2% ~ 4% 정도가 되도록 유지한다.At this time, the salinity of the kimchi stirred and maintained is maintained to be about 2% ~ 4%.

또한 이 단계에서 배추양념의 제조방법과 절임배추와 배추양념의 교반방법에는 특별한 제한이 없으며, 당 분야의 김치제조 공정에서 실행되는 통상의 방법으로 수행할 수 있다.
In addition, there is no particular limitation on the method of preparing cabbage seasoning and stirring method of pickled cabbage and cabbage seasoning in this step, it can be carried out by a conventional method carried out in the kimchi manufacturing process of the art.

3. 완성된 김치를 숙성시키는 단계(제3단계)3. Ripening the Kimchi (Step 3)

본 단계는 완성된 김치를 숙성시키는 단계로서, 5~10℃의 온도에서 5~10일정도 숙성시킨다.This step is to ripen the kimchi, it is aged for 5-10 days at a temperature of 5 ~ 10 ℃.

이는 김치제조 과정에서 사용된 여러가지의 채소 풋내를 저하시킴과 동시에 젖산균의 활성화를 촉진시켜 김치의 맛과 향을 향상시키기 위함이다.This is to improve the taste and aroma of kimchi by lowering various vegetables in the kimchi manufacturing process and at the same time promoting the activation of lactic acid bacteria.

이와 같이 김치의 숙성이 완료되면 취식을 하거나 판매에 접합한 소정의 규격으로 포장하여 출하하게 되는데, 판매를 위하여 장기간 저장할 경우에는 1~ 5℃정도의 저온에서 보관하도록 한다.
In this way, when the ripening of kimchi is completed, it is eaten or packaged and shipped in a predetermined standard bonded to the sale. If it is stored for a long time for sale, it should be stored at a low temperature of about 1-5 ° C.

전기한 바와 같은 단계를 거쳐서 완성되는 본 발명의 김치는 제조과정에서 단맛을 내기 위해 필수적으로 첨가되는 정백당(설탕)을 사용하지 않고, 대신에 발효과정에서 생성되는 천연 과당이 함유된 마늘 발효 효소를 첨가함으로써 건강식품으로 널리 알려진 바와 같은 김치가 가지고 있는 여러가지의 효과와 마늘 및 마늘 발효 효소의 효능을 동시에 얻을 수 있는 효과가 있다.
Kimchi of the present invention completed through the steps as described above do not use the white sugar (sugar) which is essentially added to sweeten in the manufacturing process, instead instead of garlic fermentation enzyme containing natural fructose produced in the fermentation process By adding it, it is possible to obtain various effects of kimchi as well known as a health food and the effects of garlic and garlic fermentation enzymes at the same time.

Claims (3)

절임된 배추에 마늘 발효 효소와 생강즙으로 혼합된 혼합액을 첨가하여 pH4~ pH6을 유지하며 10~15시간 침지하는 제1단계; 혼합액이 첨가된 절임배추와 배추양념을 교반하는 제2단계; 교반된 김치를 5~10℃에서 5~10일 숙성시키는 제3단계로 제조됨을 특징으로 한 마늘 발효 효소를 이용한 김치제조 방법.
Adding a mixed solution of garlic fermentation enzyme and ginger juice to the pickled cabbage, immersing for 10-15 hours while maintaining a pH of 4 to 6; A second step of stirring the pickled cabbage and the cabbage seasoning to which the mixed solution is added; Kimchi production method using a garlic fermentation enzyme, characterized in that it is prepared in a third step of ripening stirred kimchi 5-10 days at 5 ~ 10 ℃.
제 1항에 있어서, 제1단계의 마늘 발효 효소와 생강즙으로 혼합된 혼합액은 마늘 발효 효소 80~95중량%와 생강즙 5~20중량% 비율로 혼합됨을 특징으로 한 마늘 발효 효소를 이용한 김치제조 방법.
The method of claim 1, wherein the mixed solution mixed with garlic fermentation enzyme and ginger juice of the first step is a kimchi production method using garlic fermentation enzyme, characterized in that the mixture of garlic fermentation enzyme 80 ~ 95% by weight and ginger juice 5 ~ 20% by weight .
제 1항에 있어서, 제 1단계의 혼합액은 스프레이를 이용하여 절임된 배추에 분무함을 특징으로 한 마늘 발효 효소를 이용한 김치제조 방법.
The method of claim 1, wherein the mixed solution of the first step is sprayed onto the pickled cabbage using a spray.
KR20120052396A 2012-05-17 2012-05-17 Manufacturing method of Kimchi using the Garlic fermentation enzymes KR101478975B1 (en)

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KR102081349B1 (en) * 2020-01-03 2020-02-25 이승진 An aging method of food materials
KR102096813B1 (en) * 2020-02-03 2020-04-03 (주)월화 Method of prducing poireau kimchi
KR102104133B1 (en) * 2020-02-15 2020-04-23 이승진 Noodle Aging Method
KR102104134B1 (en) * 2020-02-15 2020-04-23 이승진 An aging method of food materials
KR102119209B1 (en) * 2020-02-12 2020-06-04 (주)곱 Method for producing Seasoning for Mountainchain Tripe and Large Intestine
KR102119211B1 (en) * 2020-02-12 2020-06-04 (주)곱 The method of Preparing Mountainchain Trips and Large Intestine
KR102172500B1 (en) * 2020-02-15 2020-10-30 주식회사 마이우엠엔에프 Pork aging method
KR102462435B1 (en) * 2022-03-07 2022-11-01 윤용현 The method of manufacture of beef aged sauce using garlic enzym

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KR100860785B1 (en) 2008-05-15 2008-09-29 주식회사 리스나 Natural antibiotics containing a fermentation product of garlic by lactobacilli
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Publication number Priority date Publication date Assignee Title
KR102081349B1 (en) * 2020-01-03 2020-02-25 이승진 An aging method of food materials
KR102096813B1 (en) * 2020-02-03 2020-04-03 (주)월화 Method of prducing poireau kimchi
KR102119209B1 (en) * 2020-02-12 2020-06-04 (주)곱 Method for producing Seasoning for Mountainchain Tripe and Large Intestine
KR102119211B1 (en) * 2020-02-12 2020-06-04 (주)곱 The method of Preparing Mountainchain Trips and Large Intestine
KR102104133B1 (en) * 2020-02-15 2020-04-23 이승진 Noodle Aging Method
KR102104134B1 (en) * 2020-02-15 2020-04-23 이승진 An aging method of food materials
KR102172500B1 (en) * 2020-02-15 2020-10-30 주식회사 마이우엠엔에프 Pork aging method
KR102462435B1 (en) * 2022-03-07 2022-11-01 윤용현 The method of manufacture of beef aged sauce using garlic enzym

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