KR20170056223A - A process for the preparation of fruit kimchi and the fruit kimchi prepared therefrom - Google Patents

Abstract

The present invention relates to a method for preparing fruit kimchi and fruit kimchi prepared therefrom. According to the present invention, fruit watery kimchi and fruit pulp contain combinations of nutrients since a variety of fruits are used for preparing the same. In addition, it tastes various flavors and crunchy mouthfeel of various kinds of fruits, and a variety of colors can greatly enhance preference. Therefore, according to the present invention, the fruit watery kimchi and the fruit pulp enables people of all ages and both sexes to eat kimchi without resistance, and enables even foreigners who have a sense of discomfort about the kimchi to enjoy the kimchi with the crunchy mouthfeel. Especially, the fruit kimchi is well-being food which can be eaten by children who severely eat only what he/she wants or elderly people who are under a condition of malnutrition.

Description

Technical Field [0001] The present invention relates to a process for preparing a fruit kimchi and a fruit kimchi prepared thereby,

The present invention relates to a process for producing fruit kimchi and a fruit kimchi prepared thereby, and more particularly to a process for producing a fruit water kimchi and a fruit transplantation method in which the preference degree is improved by using various fruits as a main material instead of the main material of cabbage or radish And a fruit water kimchi and a fruit paste thus produced.

Kimchi is a traditional fermented food made by fermenting various kinds of vegetables such as Chinese cabbage, radish and so on and then fermenting them by mixing various ingredients with rice, which occupies an important position in the diet of Koreans. There are about 100 kinds of kimchi depending on the used materials and the method of soaking. The basic ingredients are par, ginger, garlic, and salted fish. In addition, there are buttercups, , Pine nut, shrimp, squid, brown rice, licorice.

Water Kimchi is seasoned with salted or cabbage vegetables, seasoned with garlic, ginger, parsley, glutinous rice paste, red pepper or red pepper powder and poured soup into kimchi. Depending on the ingredients, it is possible to use the following ingredients according to the ingredients: Kimchi, pak kimchi, buttercup water kimchi, corn oil water kimchi, sancho water kimchi, lettuce water kimchi, fresh kimchi kimchi, citrus kimchi kimchi, fruit water kimchi, There are many kinds of kimchi, gugija water kimchi, red radish (bit) water kimchi, spinach water kimchi, bamboo shoot water kimchi, abalone water kimchi, cucumber water kimchi ginseng water kimchi etc. It helps.

Recently, many attempts have been made to manufacture well-being kimchi using various materials. For example, the present state of development of water-related kimchi related technology, a method of manufacturing green kimchi (Korean Patent No. 1023449), a method of manufacturing kimchi with chitosan-ascorbate (Korea Patent No. 0872051) (Korean Patent No. 0389746), a water-based kimchi using an extract of Omija and a process for producing the same (Korean Patent No. 0495949), a method for producing water-containing kimchi and white kimchi sauce (Korean Patent No. 0422847) And so on have been developed.

Accordingly, the present inventors have completed the present invention by discovering that it is possible to increase taste and flavor by improving the taste and flavor by preparing fruit water kimchi and fruit transplant as a fruit kimchi using various kinds of fruit without using cabbage and radish .

Accordingly, a technical problem to be solved by the present invention is to provide a method of manufacturing a fruit kimchi having increased preference.

Another object of the present invention is to provide a fruit kimchi prepared according to the above method.

In order to solve the above-mentioned technical problems, the present invention provides a method for producing a fruit water kimchi comprising the steps of:

(S1) Preparing pear, apple and cucumber by nipping;

(S2) cutting the melon into half of the skin, removing the seed, and then cutting;

(S3) cutting the onion into halves, dividing the halves into quarters, and then cutting;

(S4) dividing the drop tomato into three equal parts;

(S5) Add salt to the water and stir well, then add red pepper powder, chopped garlic, chopped ginger, and sugar to prepare seasoned broth; And

(S6) preparing a fruit water kimchi by pouring the prepared sauce, apple, melon, cucumber, onion and drop tomato prepared in the above steps (S1) to (S4) .

According to one specific embodiment of the present invention, the present invention provides a process for preparing a fruit transplant characterized by comprising the steps of:

(S1) slicing a pear and an apple into a skin;

(S2) cutting the drop tomato and onion;

(S3) Cutting the cucumber into 1.5 to 2.5 cm length and cutting in half, then salting for 20 minutes in the brine together with the above-mentioned boat,

(S4) Water is added to red pepper powder and mixed with anchovy sauce, chopped garlic, chopped ginger, oligosaccharide, roasted sesame seeds and glutinous rice paste to prepare sauce; And

(S5) The step (S1) to (S3) is followed by adding the prepared pears, apples, drop tomatoes, cucumber and onions together and adding the seasoning prepared in step (S4).

In addition, the present invention provides a fruit water kimchi and a fruit transplant produced according to the above-described method.

As described above, the fruit water kimchi and the fruit transplant according to the present invention have an advantage that various nutrients can be uniformly consumed by using various fruits. In addition, various flavors and crisp texture of various kinds of fruits can be felt, and the degree of preference can be greatly improved with colorful colors. Therefore, the fruit water kimchi and the fruit salted fish of the present invention have an advantage that not only kimchi can be eaten without irritation by anyone, but also foreigners who have a sense of refusal to kimchi can enjoy the crispy texture. Especially, it is a wellbeing food that can be enjoyed by children who are unbalanced or whose nutritional status is low.

By using the well-being food according to the present invention, it is possible to introduce fruit kimchi made only with native fruits native to the domestic market for promoting domestic fruit consumption, It is anticipated that it will be popularly used to make a lot of delicious fruit kimchi that can catch two rabbits that catches health and expects farmers' income.

As described above, the fruit water kimchi and the fruit transplant according to the present invention have an advantage that various nutrients can be uniformly consumed by using various fruits. In addition, various flavors and crisp texture of various kinds of fruits can be felt, and the degree of preference can be greatly improved with colorful colors. Therefore, the fruit water kimchi and the fruit salted fish of the present invention have an advantage that not only kimchi can be eaten without irritation by anyone, but also foreigners who have a sense of refusal to kimchi can enjoy the crispy texture. Especially, it is a wellbeing food that can be enjoyed by children who are unbalanced or whose nutritional status is low.

1 is a photograph of a fruit water kimchi according to the present invention.
2 is a photograph of a fruit transfusion 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 fruit water Kimchi

The ingredients of the fruit water kimchi were prepared according to the composition ratios shown in Table 1 below.

Pears, apples, and cucumbers were sliced in a suitable size, and the melon was cut into half of the skin. Then, the scissors were cut using a spoon, and then cut into appropriate size (2 × 2.5 × 0.4 cm). The onion was cut in half, then divided into four equal lengths, cut into appropriate sizes, and cut into three equal portions.

I put salt in 6 cups of water and then stir well, and then add red pepper powder, chopped garlic, chopped ginger and sugar, and stir well to make sauce.

Subsequently, the prepared pear, apple, melon, cucumber, onion, and drop tomatoes were poured together, and the prepared soup was poured, and then the mixture was well stirred and put in a bowl. 1 is a photograph of a fruit water kimchi according to the present invention.

material amount material amount ship
Apple
melon
cucumber
onion
Cherry tomato
530 g
340 g
210 g
210 g
200 g
350 g
Seasoned broth
chili powder
chopped garlic
Chopped ginger
Sugar
Salt
Water (bottled water)
2 tablespoons
40 g
8 g
1 tablespoon
2 tablespoons
6 cups

Example 2: Preparation of fruit pulp

Materials of fruit transplants were prepared according to the composition ratios shown in Table 2 below.

The pears and apples were cut into slices with a good size to be eaten, the cut tomatoes were cut in half, and the onions were cut in appropriate sizes.

The cucumber was cut into 2cm lengths, cut into half, and then marinated with salt in brine for about 20 minutes, and then supported on the chess and drained.

After mixing with water, add anchovy sauce, chopped garlic, chopped ginger, oligosaccharide, roasted sesame seeds, glutinous rice paste and stir well.

Prepared pears, apples, drop tomatoes, cucumbers, and onions in a bowl, put the sauce, put it in a bowl, finished well. 2 is a photograph of a fruit transfusion according to the present invention.

material amount material amount ship
Apple
Cherry tomato
cucumber
onion

brine
Salt
water 800 g
400 g
200 g
300 g
200 g


2 tablespoons
2 cups seasoning
chili powder
chopped garlic
Chopped ginger
Anchovy sauce
Roasted sesame
oligosaccharide
Glutinous rice paste
water
50 g
50 g
5 g
2 tablespoons
1 tablespoon
1 tablespoon
1/2 cup
1/2 cup

≪ Comparative Example 1 &

The Chinese cabbage kimchi was prepared according to the conventional method.

≪ Comparative Example 2 &

Mugwort pulp was prepared according to the conventional method.

≪ Test Example 1 >

In order to observe the sensory characteristics of the fruit water kimchi according to the present invention, the fruit water kimchi prepared in Example 1 and the Chinese cabbage water kimchi prepared in Comparative Example 1 were subjected to sensory test.

Seven point scale method was used to evaluate six sensory items such as appearance, color, aroma, taste, texture and overall acceptability. The results are shown in Table 3 below. At this time, the mean ± SD values were calculated through five repeated experiments.

Sensory evaluation item Example 1 Comparative Example 1 Exterior 6.76 ± 1.45 5.21 ± 0.54 Color 6.65 ± 1.23 5.63 ± 0.39 incense 6.75 + 0.28 4.34 1.52 flavor 6.59 ± 0.48 4.82 ± 1.30 Texture 6.76 + - 0.42 4.24 ± 1.21 Overall likelihood 6.67 ± 0.64 4.34 ± 1.32

As shown in the above Table 3, the fruit juice prepared according to the present invention was evaluated in appearance, color, aroma, taste, texture, and overall acceptability. Especially in terms of taste, flavor and texture, It was found that the kimchi was superior to the Chinese cabbage kimchi of Comparative Example 1.

≪ Test Example 2 >

In order to observe the sensory characteristics of the fruit transplant according to the present invention, the fruit transplants prepared in Example 2 and the fruit transplants prepared in Comparative Example 2 were subjected to sensory evaluation in the same manner as in Test Example 1, Respectively.

Sensory evaluation item Example 2 Comparative Example 2 Exterior 6.65 ± 1.41 5.56 ± 0.64 Color 6.21 ± 1.25 5.06 + - 0.76 incense 6.87 ± 1.56 4.23 ± 1.45 flavor 6.55 + - 0.32 5.40 ± 1.34 Texture 6.67 + - 0.62 4.80 ± 1.30 Overall likelihood 6.82 ± 1.11 5.12 ± 1.21

As shown in Table 4, it was found that the fruit pulp prepared according to the present invention had excellent evaluation in appearance, color, flavor, taste, texture and overall acceptability.

As described above, the fruit water kimchi and the fruit transplant according to the present invention have an advantage that various nutrients can be uniformly consumed by using various fruits. In addition, various flavors and crisp texture of various kinds of fruits can be felt, and the degree of preference can be greatly improved with colorful colors. Therefore, the fruit water kimchi and the fruit salted fish of the present invention have an advantage that not only kimchi can be eaten without irritation by anyone, but also foreigners who have a sense of refusal to kimchi can enjoy the crispy texture. Especially, it is a wellbeing food that can be enjoyed by children who are unbalanced or whose nutritional status is low.

Claims (4)

A method for preparing a fruit water kimchi comprising the steps of:
(S1) Preparing pear, apple and cucumber by nipping;
(S2) cutting the melon into half of the skin, removing the seed, and then cutting;
(S3) cutting the onion into halves, dividing the halves into quarters, and then cutting;
(S4) dividing the drop tomato into three equal parts;
(S5) Add salt to the water and stir well, then add red pepper powder, chopped garlic, chopped ginger, and sugar to prepare seasoned broth; And
(S6) preparing a fruit water kimchi by pouring the prepared sauce, apple, melon, cucumber, onion and drop tomato prepared in the above steps (S1) to (S4) . A fruit water kimchi prepared according to the manufacturing method according to claim 1. A method for preparing a fruit transplant comprising the steps of:
(S1) slicing a pear and an apple into a skin;
(S2) cutting the drop tomato and onion;
(S3) Cutting the cucumber into 1.5 to 2.5 cm length and cutting in half, then salting for 20 minutes in the brine together with the above-mentioned boat,
(S4) Water is added to red pepper powder and mixed with anchovy sauce, chopped garlic, chopped ginger, oligosaccharide, roasted sesame seeds and glutinous rice paste to prepare sauce; And
(S5) The step (S1) to (S3) is followed by adding the prepared pears, apples, drop tomatoes, cucumber and onions together and adding the seasoning prepared in step (S4). A fruit slice prepared according to the manufacturing method according to claim 3.

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