KR20160143009A

KR20160143009A - A process for the preparation of leaf mustard kimchi comprising rubus coreanus and the leaf mustard kimchi prepared therefrom

Info

Publication number: KR20160143009A
Application number: KR1020150078987A
Authority: KR
Inventors: 박혜란
Original assignee: 박혜란
Priority date: 2015-06-04
Filing date: 2015-06-04
Publication date: 2016-12-14
Also published as: KR101706563B1

Abstract

The present invention relates to a method for producing leaf mustard kimchi containing rubus coreanus, and to rubus coreanus-containing leaf mustard kimchi produced through the same. The rubus coreanus-containing leaf mustard kimchi produced according to the present invention has a maintained pungent taste of leaf mustard kimchi and has an improved savory taste, so flavors are improved. Also, a crunch texture of leaf mustard kimchi is maintained, palatability can be remarkably improved. Moreover, when a storage period of leaf mustard kimchi is long, conventionally bad smells occur and leaf mustard kimchi is softened not to be easily consumed. However, the rubus coreanus-containing leaf mustard kimchi produced according to the present invention can have a crunch texture of leaf mustard maintained for a long time, and does not have repulsive smells, thereby being able to be stored for a long time. Accordingly, the rubus coreanus-containing leaf mustard kimchi according to the present invention, in which effects of rubus coreanus are applied to effects of leaf mustard kimchi, is expected to be popularized as a functional well-being food beneficial to health and a Korean traditional food spotlighted in the world.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preparing a mustard-containing mustard leaf, and a prepared mustard-containing mustard leaf mustard kimchi containing rubus coreanus and a leaf mustard kimchi prepared therefrom,

The present invention relates to a method for producing a bacterium-containing mustard butter, and a bacterium-containing mustache butter produced thereby. More specifically, the intimate taste unique to the mustard butter is maintained, and the sense of tenderness is further improved. And a bacterium-containing leave kimchi which has been prepared according to the method.

In addition to being rich in vitamins, minerals and fibrin, the greenish-yellow vegetable contains folic acid, which acts on the synthesis of proteins and nucleic acids to stimulate growth. When the gut is salted and dipped in kimchi, folic acid is less destroyed, Also helps to prevent cancer by causing DNA damage to cancer. Mustard kimchi contains not only unique flavors but also various nutrients required for anti-cancer and anti-aging effects. In addition, carotenoids, which are superior in storage stability compared to other kimchi, and carotenoids, which are contained in a larger amount than other leaf leaves, act as vitamin A lead substances in the body, and are also involved in oxidation and aging prevention of the human body. In addition, there is activity to remove harmful active oxygen, and especially arly sochi oocyante works with other substances and forms lactic acid bacteria. In particular, Yeosu Dolsan Gad is known to have excellent effects on folic acid, antioxidant carotenoid, and vitamin C, which are effective in increasing immunity, preventing aging, promoting appetite, promoting growth, preventing colds, preventing cholesterol and preventing adult diseases. It is a functional food group that is higher than ghats, high in minerals deficient in general cereals, lowers cholesterol level of hyperlipidemia, and helps prevent adult diseases.

However, in spite of the excellent efficacy of these mustard butter, Gad is a local specialty, so it can not be eaten by the whole people. Especially, it is not favored by growing children and women due to the pungent taste and flavor of the gut.

Rubus coreanus (Korean black raspberry) is a deciduous shrub of Rosaceae. It is cultivated in the southern and central part of Korea. It ripens fruit in mid-June to July-August, ripe in round and red, Quercetin, sanguinin H-5, ellagic acid, 3-Ο-β-D-glucitol, and the like. glucuronide have been reported. Studies on bokbunja have been reported on tannin and flavonoids compounds from leaves and stems.

Bokbunja is used for edible and medicinal purposes. Fruits are mainly used in food, beverage and alcoholic products. In Oriental medicine and medicinal berry, fruit protects the liver, clears the eyes, darkens the hair and treats infertility. It is recorded. There are various studies on the components and physiological activity of the bokbunja fruit, and the functionalities of the bokbunja fruit known to date include antioxidant, antibacterial, antiallergic, anticancer, antiinflammatory, hormone control, skin whitening, obesity, (Blood glucose, blood pressure, cholesterol).

For example, Korean Patent Laid-Open Publication No. 10-2015-0003070 discloses a method in which a Chinese cabbage-containing cabbage broth using corn steep liquor, A method of manufacturing a Chinese cabbage kimchi having excellent coloring by adding one or more of bokbunja, audi and blueberry as a sugar to the kimchi seasoning solution for 3 months or more, Japanese Patent Application Laid-Open No. 10-2015-0003069 discloses a process for adding a crushed brambled material to a nacalbum kimchi as a method for manufacturing a nacalbumin containing C3G. However, although these kimchi can improve the color feeling by containing the bokbunja, there is a problem that the crisp texture of vegetables is lowered.

Accordingly, the inventors of the present invention have conducted research to develop a leaf kimchi that can maintain the crisp texture of mustard leaves for a long time while improving flavor while enhancing the color and feeling of harmony with the unique flavor of mustard butter during the preparation of mustard butter. The present inventors have completed the present invention by finding that the flavor of the mustard butter is maintained and the flavor of the mustard butter is maintained and the flavor is improved and the color feeling is increased as well as the crispy texture of the mustard butter can be maintained for a long period of time.

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a method of manufacturing a freshly picked kimchi which can maintain a unique flavor of a mustard butter while enhancing its flavor and flavor and maintaining crisp texture of the mustard butter for a long period of time.

Another object of the present invention is to provide a needlelevel produced according to the method.

According to an aspect of the present invention, there is provided a method for producing a bacterium-containing mustard butterfly comprising the steps of:

(S1) 3 to 10 parts by weight of brambles and 5 to 15 parts by weight of side waves are cleaned and cleaned with respect to 100 parts by weight of fresh leaves and fresh leaves;

(S2) dissolving 10 to 15 parts by weight of salt relative to 100 parts by weight of water, sprinkling the ghass, sprinkling salt around the head, sprinkling for 2 to 3 hours, and then rinsing thoroughly to remove water;

(S3) crushing the treated brambles, removing red seeds from the red pepper, and then adding onion, garlic and ginger together and pulverizing;

(S4) 0.5 to 1.5 parts by weight of sea tangle, 0.8 to 2 parts by weight of shiitake, 1.5 to 2.5 parts of cilantrum and 5 to 15 parts by weight of onion are boiled for 20 to 30 minutes and then cooled at room temperature Preparing broth;

(S5) 3 to 10 parts by weight of red pepper powder, 1 to 6 parts by weight of anchovy fish sauce, and 1 to 2 parts by weight of goat's soy sauce are added to 100 parts by weight of the fresh fish, 100 parts by weight of the fresh fish produced in the step (S4) 1 to 6 parts by weight;

(S6) mixing 1.5 to 2.5 parts of glutinous rice flour in an amount of 400 to 600 ml in the step (S4), and then preparing a glutinous rice paste;

(S7) The seasoning liquid prepared in the step (S5), the crushed berry crumb containing the brambles prepared in the step (S3) and the glutinous rice paste prepared in the step (S6) are added in an amount of 5 to 10 parts by weight per 100 parts by weight Mixing the sugar, the perilla seed powder, the syrup, and the dried shrimp powder together to prepare a mustard butter sauce; And

(S8) The step (S7) is carried out by using the bokbunja-containing mustard butter sauce prepared in step (S7).

According to another aspect of the present invention, there is provided a needles comprising a brambly produced according to the method.

The shoemaker, which is the main material of the needles used in the present invention, is a shoemaker which is usually circulated, and any commercially available shoemaker can be used. In the present invention, a shoemaker is used.

In step (S1) of the present invention, the step (S1) is a step of grinding fresh mackerel, brambly mushroom and safflower which are the main ingredients of the mustard butter, together with 3 to 10 parts by weight of brambles and 5 to 15 Use negative side waves. When the brambles are added in an amount smaller than the above-mentioned amount, it is difficult to expect an effect of improving the richness while maintaining the fresh taste unique to the present invention. If the brambles are added in an amount larger than the above-mentioned content, There is a possibility that the unique taste is reduced.

In step (S2) of salting the salt containing the brambles of the present invention, 10-15 parts by weight of salt is dissolved in 100 parts by weight of water, Sprinkle with salt and marinate for 2-3 hours, then wash thoroughly and drain.

In step (S3) of the method for producing a bacterium-containing mustard butter of the present invention, the amount of the added red pepper, onion, garlic and ginger is washed and trimmed, Can be adjusted accordingly.

The step (S4) of the method for producing a bacterium-containing mustard butter of the present invention is a step of producing sea mustard oil, which comprises 0.5 to 1.5 parts by weight of kelp, 0.8 to 2 parts by weight of shiitake, 1.5 to 2.5 parts by weight of shiitake, 5 to 15 parts by weight of onion may be boiled for 20 to 30 minutes and then cooled to room temperature to produce broth. At this time, any additional foodstuff can be used for flavoring broth, and there is no particular limitation on the kind thereof.

In step (S5) of the method for producing a bacterium-containing mustard butter of the present invention, 3 to 10 parts by weight of red pepper powder, 1 to 6 parts by weight of anchovy sauce, 1 to 2 parts by weight of The meat sauce prepared in this way is poured in an amount of 1 to 6 parts by weight with respect to 100 parts by weight of freshly harvested safflower. The content of red pepper powder, anchovy sauce, and goat sauce, As shown in FIG.

The step (S6) of the method for producing a bacterium-containing mustard butter of the present invention is a step of producing a glutinous rice paste, which can be carried out according to the process of pickling a common glutinous rice paste. For example, S4) may be mixed in an amount of 400 to 600 ml, and then the glutinous rice paste may be prepared.

The step (S7) of the method for producing a bacterium-containing mustard butter according to the present invention is a step for preparing a mustard spice mixture by mixing the prepared seasoning liquid, the crushed brambled material, glutinous rice paste and other materials, The glutinous rice paste prepared above may be mixed in an amount of 5 to 10 parts by weight per 100 parts by weight of the freshly ground, and sugar, perilla powder, silkworm, and dried shrimp powder may be mixed together to prepare a mustard butter sauce. The amount of sugar, perilla powder, silk and dry shrimp powder used as a part of mustard kimchi can be appropriately adjusted according to preference.

In step (S8) of the method for producing a bacterium-containing mustard butter according to the present invention, the step (B8) is a step of sprinkling the mustard and main sauce, which are main ingredients of mustard butter, with the prepared sauce, Containing mustard butter can be obtained.

The bacterium-containing mustard butter obtained according to the present invention is stored at room temperature for 1 to 2 days and then refrigerated.

The bacterium-containing mustard butter produced according to the present invention maintains a distinctive and unpleasant taste of the mustard butter, thereby improving the richness and flavor of the mustard butter, and maintaining the crisp texture of the mustard butter, so that the preference degree can be greatly increased. In addition, when the needles are stored for a long period of time, there is a drawback in that the intramuscular and intestinal withdrawal are difficult to take out. However, the bacillus-containing mustard butter produced according to the present invention can maintain the crispy texture of the intestines for a long period of time and does not cause unpleasant odors It has the advantage of being able to store for a long period of time.

In the meantime, the present invention provides a needles comprising a brambly produced according to the above production method.

Any additional food ingredients may be added to the bacterium-containing mustard butter of the present invention, and there is no particular limitation on the kind thereof.

As described above, the bacterium-containing mustard butter produced according to the present invention maintains the distinctive and unpleasant taste of the mustard butter, thereby improving the richness and flavor of the mustard butter, and maintaining the crisp texture of the mustard butter, so that the preference degree can be greatly increased. In addition, when the needles are stored for a long period of time, there is a drawback in that the intramuscular and intestinal withdrawal are difficult to take out. However, the bacillus-containing mustard butter produced according to the present invention can maintain the crispy texture of the intestines for a long period of time and does not cause unpleasant odors It has the advantage of being able to store for a long period of time. Therefore, it is expected that the bacterium-containing mustard butter according to the present invention, to which the efficacy of the bokbunja is added to the efficacy of the mustard butterfly, can be popularized as an intrinsic traditional food of the world as a functional wellbeing food useful for health.

Fig. 1 is a diagram illustrating a process for producing a bacterium-containing mustard butterfly.
2 is a photograph of a bacterium-containing mustard butter produced according to the present invention.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

Example 1 Preparation of Bethel-containing mustard butter

According to the composition ratios shown in the following Table 1, the main ingredients of mustard leaves were gard, side-wave, bokbunja, broth and supplementary sauce. At first, Dolsanjang, Sajangwamun and Bokbunja were cleaned and prepared.

Next, dissolve 2 cups of salt in 15 cups of lukewarm water, wet the umbrella, sprinkle 1 cup of salt around the head, collect it for 2 ~ 3 hours, dry it up and put it on the next tray.

The bokbunja which was washed clean was thickened, and the red pepper seeds were minced and the onion, garlic and ginger were added together and finely ground.

The broth was prepared by soaking kelp, shiitake, beef and onion in water as shown in Table 1 below, boiling for 25 minutes, and then cooling and preparing at room temperature.

Then, the anchovy sauce and the goat sauce were added to the red pepper powder, and the broth was poured into the sauce.

On the other hand, glutinous rice paste was prepared by mixing 2 tablespoons of glutinous rice flour and 2.5 cups of broth.

The prepared seasoning liquid, brambles crushed product and glutinous rice paste were mixed together, and sugar, perilla powder, syrup, and dried shrimp powder were mixed together to make mustard butter sauce.

The prepared mustard kimchi was stored in a kimchi jar and stored at room temperature for 1 to 2 days and then refrigerated.

&Lt; Comparative Example 1 &

The needles were prepared in the same manner as in Example 1, except that no bokbunja was added.

Test Example 1: Sensory characteristics of mustard leaves

In order to observe the sensory characteristics of the bacterium-containing mustard butter according to the present invention, the sensory characteristics of the bacterium-containing mustard butter prepared in Example 1 and the common mustard butter prepared in Comparative Example 1 were examined.

The sensory evaluation scale of the sensory quality was 7 points (7 points: very good, 6 points: good, 5 points: good, 4 points: normal, 3 points) Point: a little bad, 2 points: bad, 1 point: very bad). The sensory test items were evaluated with six sensory items such as appearance, color, aroma, texture, taste and overall acceptability. The results were analyzed by Duncan's multiple range test at 5% level using ANOVA. Respectively. The results are shown in Table 2 (mean value + standard deviation).

As shown in Table 2, the bacterium-containing mustard butter produced according to the present invention was evaluated in terms of appearance, color, texture, flavor, and taste. In particular, the bacterium-containing mustard butter produced according to the present invention It was found that it was superiorly evaluated as compared to that of Example 1.

<Test Example 2> Evaluation of storage stability of mustard leaves

The bacterium-containing mustard butter prepared in Example 1 and the common mustache butter prepared in Comparative Example 1 were stored at -1 ° C for 6 months, and then the odor and texture were evaluated in the same manner as in Test Example 1, Respectively.

As shown in Table 3, the bacterium-containing mustard butter of Example 1 produced according to the present invention hardly had an unpleasant body in which the mustard butter was decayed even after six months of storage, and crispy texture was alive, while the mustard butter of Comparative Example 1 was stored After 3 months, it started to smell unpleasant and it was almost impossible to tasting after 6 months, and it was found that the texture of the mustard grew hard and the texture was significantly deteriorated.

Claims

A method for preparing a bacterium-containing mustard butterfly comprising the steps of:
(S1) 3 to 10 parts by weight of brambles and 5 to 15 parts by weight of side waves are cleaned and cleaned with respect to 100 parts by weight of fresh leaves and fresh leaves;
(S2) dissolving 10 to 15 parts by weight of salt relative to 100 parts by weight of water, sprinkling the ghass, sprinkling salt around the head, sprinkling for 2 to 3 hours, and then rinsing thoroughly to remove water;
(S3) crushing the treated brambles, removing red seeds from the red pepper, and then adding onion, garlic and ginger together and pulverizing;
(S4) 0.5 to 1.5 parts by weight of kelp, 0.8 to 2 parts by weight of shiitake, 1.5 to 2.5 parts of cilantrum and 5 to 15 parts by weight of onion are boiled for 20 to 30 minutes and then cooled at room temperature Preparing broth;
(S5) 3 to 10 parts by weight of red pepper powder, 1 to 6 parts by weight of anchovy fish sauce and 1 to 2 parts by weight of goat's soy sauce are added to 100 parts by weight of the shrimp, 100 parts by weight of the broth prepared in the step (S4) 1 to 6 parts by weight;
(S6) mixing 1.5 to 2.5 parts by weight of glutinous rice flour in an amount of 400 to 600 ml in the step (S4), and then preparing a glutinous rice paste;
(S7) The seasoning liquid prepared in the step (S5), the crushed berry crumb containing the brambles prepared in the step (S3) and the glutinous rice paste prepared in the step (S6) are added in an amount of 5 to 10 parts by weight per 100 parts by weight Mixing the sugar, the perilla seed powder, the syrup, and the dried shrimp powder together to prepare a mustard butter sauce; And
(S8) The step (S7) is carried out by using the bokbunja-containing mustard butter sauce prepared in step (S7).

A bamboo-containing fresh-picked kimchi produced according to the manufacturing method according to claim 1.