KR20170117685A - Jang-kimchi making method - Google Patents

Abstract

The present invention relates to a method for manufacturing a long-legged kimchi which can be manufactured in a low-salt state without using a chemical seasoning agent, and can maintain the texture and flavor inherent to vegetables without waving, and can be consumed without disturbing the taste of foreigners.
The present invention is characterized in that at least one of the root, leaf vein, and vein of vegetables is selected, washed, trimmed to a predetermined size, and then trimmed to prepare a cotyledon component material (S10) (S30) for preparing a saucer sauce sauce by mixing a liquid source with a mixed sauce, and a step (S30) for preparing sauce sauce sauce (S50) mixing 70 ~ 40 wt% of the dewatered cotyledon material with 30 ~ 60 wt% of the safflower sauce, and aging the mixed cotyledon material (S60), wherein the kimchi sauce In the manufacturing step S40, a first mixed water-based material comprising a herb, a second mixed water-based material consisting of licorice, shiitake, cinnamon and ginger, and a third mixed water-based material comprising laurel leaf and lemon are mixed (S41) for preparing mixed water, and a liquid source preparation step (S42) for producing a liquid source by boiling in water one or more at least one selected from horse mackerel, mackerel fish, tuna fish and tuna fish .

Description

{JANG-KIMCHI MAKING METHOD}

The present invention relates to a method for manufacturing a long-legged kimchi which can be manufactured in a low-salt state without using a chemical seasoning agent, and can maintain the texture and flavor inherent to vegetables without waving, and can be consumed without disturbing the taste of foreigners.

Generally, Janggichi, which was one of the kimchi in the court, was cut off as it went under Japanese rule.

It reproduced Janggimchi on the basis of "Preparation method of Joseon Dynasty new dish" published in 1942, "Archeoptery", "Archeopteryum", "Archetypal archery" and "Palace food erection", but the salty taste is strong, there was.

Therefore, there is a demand for the development of janggimchi, which does not feel uncomfortable even for men, women, young and old, and the taste of foreigners without weaving.

BACKGROUND ART [0002] The background art of the present invention is disclosed in Published Patent Application No. 10-2011-0051632 filed on May 18, 2011, filed in the Korean Intellectual Property Office.

It is an object of the present invention to provide a method of manufacturing a kimchi kimchi which can be manufactured in a low salt state without using a chemical seasoning and can keep the texture and flavor inherent to vegetables without waving, .

A method for manufacturing a long-tongue gum according to an embodiment of the present invention includes a step (S10) of preparing a long tongue gum composition by selecting at least one of a root, a leaf, and a vein of a vegetable, (S20) of dipping the fermented kimchi in a salt water, a dewatering step (S30) of the fermented kimchi material in which the fermented fermented kimchi material is washed and dewatered with water, and a liquid fermentation source (S50) of mixing the dumped gypsum material (70 to 40 wt%) with 30 to 60 wt% of the gyumbchi source and immersing the mixture in the gypsum sauce (S50), and aging the mixed gypsum material (S40) of the kimchi sauce comprises a first mixed water material comprising a herb and a second mixed water material consisting of licorice, shiitake, cinnamon and ginger, a laurel leaf, (S41) for preparing a mixed water by mixing a third mixed water material which is a mixture of water and a third mixed water material, and a liquid source for producing a liquid source by boiling in water at least one selected from an allergen, a mackerel, a tuna, And a manufacturing step (S42).

Preferably, the germicide sauce is produced by mixing 60 to 70 wt% of a liquid source with 30 to 40 wt% of mixed water.

Preferably, the first mixed water material is mixed with a 4: 1: 1: 0.5 weight ratio of licorice, shiitake, cinnamon, and ginger, and the third mixed water material is mixed with a laurel leaf, : 1 by weight, and the liquid source is used in an amount of 40 to 20% by weight and 60 to 80% by weight of water.

Preferably, in the mixed water production step (S41), if the kimchi material is root, 8 wt% of the first mixed water material, 10 wt% of the second mixed water material, 2 wt% of the third mixed water material , 15% by weight of the first mixed water material, 10% by weight of the second mixed water material and 2% by weight of the third mixed water material are mixed with 73% by weight of the composite mineral active water, When the material is an agricultural product, 6 wt% of the first mixed water material, 10 wt% of the second mixed water material, and 2 wt% of the third mixed water material are mixed in 82 wt% of the complex mineral active water.

Preferably, when the kimchi material is root in the liquid source preparation step (S42), 20% by weight of the allantoic cloth, 70% by weight of the tuna fish and 10% by weight of the tuna fish are mixed, 20% by weight of mackerel, 5% by weight of mackerel, 50% by weight of tuna fish, 25% by weight of tuna fish, 15% by weight of mackerel, 40% by weight of tuna fish and 15% Are mixed.

Preferably, the vegetable is formed in the shape of a character.

Preferably, the germicide sauce mixing step (S50) is characterized by maintaining the pH between 4 and 6 while soaking for 10 to 15 hours.

Preferably, in the fermentation stage (S60), fermentation is performed at 5 to 10 degrees Celsius for 3 to 40 days.

The method of manufacturing a long-tongue gum according to an embodiment of the present invention can produce a low-salt type without using a chemical seasoning and maintain the texture and flavor inherent to the vegetable without squeezing it. Thus, there is an advantage that it is possible to provide an excellent effect for health promotion of a food-drinker.

In addition, it is richer in minerals than common gum gimchi so that the storage period is prolonged, and the texture, taste and flavor are excellent, pH and acidity change are small, and the original taste of vegetables can be maintained. You can feel the taste and flavor of Janggimchi.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a method of manufacturing a long-legged tibia according to an embodiment of the present invention; FIG.
FIG. 2 is a block diagram showing a process for manufacturing a tongue gum source of the present invention. FIG.
FIG. 3 is a photograph showing a state in which the cheonggyeongchae, which is a long-tongue material applied to the present invention, is aged while being immersed in a jjimchi sauce.
Fig. 4 is a photograph showing a kimchi prepared by using vegetables such as Cheonggyejyeong, Burdock, and Carrot according to the present invention.
FIG. 5 is a photograph showing a tongue kimchi prepared by using vegetables such as broccoli, burdock, and carrot according to the present invention.
FIG. 6 is a photograph showing the janggimchi prepared by the present invention as a root-shaped root and the janggimchi prepared by various vegetables.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail with reference to the accompanying drawings.

As shown in FIGS. 1 to 6, the present invention provides a method of preparing a saucer for a beverage, comprising the steps of preparing a saucer-like material (S10), a saucer material picking step (S20), a saucer material dehydrating step (S30) (S60).

In the kimchi material preparation step (S10), the vegetables are washed and trimmed to a predetermined size to prepare the tongue-and-tie material. In other words, trim the selected vegetables and prepare them by dividing them into appropriate sizes. Herein, Janggimchi can be used as a vegetable as a vegetable, such as root, overgrown, and leafy vegetables. Examples of such vegetables include broccoli, broccoli, mountain lettuce, carrot, burdock, and fresh mushroom.

At this time, it is preferable that the vegetables are formed in the shape of a character using a mold. As a result, children who are uncomfortable may become familiar.

The kimchi material pickling step (S20) is performed by immersing the prepared cotyledon kimchi material in a salt water of 7% concentration. Janggimchi ingredients are dipped into brine to drain moisture of Janggimchi material to soften the stiffness and increase texture, while Janggimchi sauce is well impregnated among the softened janggimchi ingredients, salt is fed to the liver, the germ is sterilized, Long-term storage becomes possible.

Here, mineral water is preferably used for the brine. That is, the mineral component contained in the mineral active water can permeate into the gingival crevice material.

The Kimchi material dehydration step (S30) is to dehydrate the pickled material in water by washing with water and storing it in a refrigerator room at 4 degrees Celsius for 6 hours. In other words, the mineral wicked material can be maximized while minimizing the salt content remaining in the wicking material by washing the wicked wicking material about 3 times with the mineral active water flowing through it. As described above, when moisture remaining in the gypsum-gum material is removed, the gum gum sauce is well impregnated into the gum gum material.

In the step (S40), the third mixed water material comprising a herb, a second mixed water material consisting of licorice, shiitake mushroom, cinnamon and ginger, and a third mixed water material composed of laurel leaf and lemon is mixed with the active mineral water A mixed water preparation step (S41) for preparing a mixed water by mixing and boiling, and 30% by weight of an eye made of at least one selected from the group consisting of allergens, mackerel, tuna, and tuna, (S42) for preparing a liquid source by boiling to prepare a liquid source, and a source finishing step (S43) for mixing the mixed water with 30 to 40 wt% of a liquid source and 60 to 70 wt% of a liquid source to complete the sauce.

In the mixed water production step S41, the first mixed water material, the second mixed water material, and the third mixed water material may be mixed with the complex mineral active water, boiled, and filtered to separate the mixed water. At this time, when the mixed mineral water is boiled by heating in a state where the mixed water materials are immersed in the complex mineral active water, the convection action of water is continuously performed in a narrow space, so that the respective components of the liquid are rapidly coming out from the mixed water passages. Next, when the ginseng component is sufficiently extracted, the remaining complex mineral active water is further charged and boiled. Thereby, a large amount of the essence component for the mixed water materials can be mixed into the complex mineral active water.

And, one or more various kinds of hubs can be selectively used as the first mixed water material. That is, when 4 or 6 kinds of herbs are selected and used, the taste and flavor of the herb may be included in the janggimchi so that the flavor of the janggimchi may be added. In addition, as the hub is contained in the gum, the retention of the gum material can be prevented, and the storage period can be increased.

It is preferable that the second mixed water material is mixed with 4: 1: 1: 0.5 weight ratio of licorice, shiitake, cinnamon and ginger.

Licorice contained in the second mixed water material is a perennial herbaceous plant with roots of dicotyledonous roots and roots, and has been widely used as herbal medicine for decades to decipher poisoning of plants by stopping coughing, stopping heat, and protecting vigor and disposal. The major components of licorice are glycyrrhizin, which is sweet, liquiritin, seokdang, glucose, mannitol, and asparagine, which are flavonoids. In particular, glycyrrhizin is a component that imparts a sweetness unique to licorice. By this licorice, the flavor of Janggimchi becomes soft and clear, aftertaste is sweet, and pure and gentle odor stays in the mouth for a long time, and the taste can be increased.

The mushroom contained in the second mixed water material contains guanylic acid and retinin. Guanylic acid has a unique flavor and low cholesterol, which is beneficial to hypertension and heart disease patients. Retinine is a powerful anticancer substance that activates the immune system and is known to be effective not only in cancer but also in viral diseases such as colds, hypertension and diabetes. Furthermore, vitamin D and ergosterol, which are precursors, are high and calcium, phosphorus, iron and zinc are high, and can be used as a mineral source.

The cinnamon contained in the second mixed water material can be used statistically, and is a pebbled green tree of camphor tree and grows in southern part of China or Vietnam. Cinnamon refers to the bark of tree, the bark of the tree, the thick skin of broiler, and the bark means that the thick skin of the old tree is dried. Cinnamon contains essential oil (75 ~ 90% cinnamaldehyde, 1 ~ 3.4% cinnamaldehyde), tannin 2 ~ 3%, mucilage and carbohydrates. It is said that the oil content is high in trees grown 5-6 years. Cinnamon has been used for a variety of purposes such as perspiration, antipyretics, painkillers as well as food spices. It is also known that there is a preservative effect that promotes intestinal peristalsis and suppresses abnormal fermentation in the intestines, but the specific mechanism is unknown. In addition, cinnamon has been expected to have the effect of promoting immune ability by being used as a herbal medicine for people with weak constitution and poor blood.

The ginger contained in the second mixed water material can be used as a raw ginger, and it is a perennial herbaceous plant, and tropical and subtropical regions have long been used as a source of odor elimination as one of excellent spices not only in Korea but also around the world . And by warming the body, it helps to eliminate the coldness of the body, stimulates stomach and promotes digestion. Moreover, it has the same effect as anti-inflammatory analgesic by protecting the gastric wall.

It is preferable that the third mixed water material is used in a ratio of 1: 1 by weight of laurel leaf and lemon.

The third mixed water material, laurel leaf, is widely used as a natural preservative due to its insecticidal and antiseptic effect. It is widely used as a cooking spice, and it has a unique flavor, which promotes appetite. Moreover, the analgesic effect helps to relieve the pain of rheumatoid arthritis. In particular, it also has the effect of eliminating odors such as fishy smell of the cap contained in the liquid source.

The third mixed water material lemon enhances the digestive power and increases the amount of bile secretion in the liver, discharges unnecessary substances in the body, is effective in removing toxins accumulated in the liver, reduces the acidity of the body, It is also effective in removing. In particular, it also has the effect of eliminating odors such as fishy smell of the cap contained in the liquid source.

When the kimchi material is root, 8 wt% of the first mixed water material, 10 wt% of the second mixed water material, and 2 wt% of the third mixed water material are mixed with 80 wt% of the complex mineral active water,

When the Kimchi material is linden, 15 wt% of the first mixed water material, 10 wt% of the second mixed water material, and 2 wt% of the third mixed water material are mixed with 73 wt% of the complex mineral active water,

If the kimchi material is vegetable, 6 wt% of the first mixed water material, 10 wt% of the second mixed water material, and 2 wt% of the third mixed water material may be mixed in 82 wt% of the complex mineral active water.

Thus, it is possible to provide a variety of flavors and flavors of Jjimchichi by selecting different types of herbs suitable for root vegetables, leaf vegetables, and pickles as kimchi ingredients.

In the liquid source preparation step (S42), the faeces is mixed with the complex mineral active water and boiled, and the mash is filtered to produce a clear liquid source.

At this time, when the mineral mineral water is heated and boiled in a state where the clams are submerged in the complex mineral active water, the convection action of the water is continuously performed in a narrow space, so that the juice comes out quickly from the cloak. Then, when the juice reaches enough, the remaining complex mineral active water is further charged and boiled. By this, a large amount of juice for the faeces can be mixed with the complex mineral active water.

When the kimchi material is root, 20% by weight of horse mackerel (muoro bush), 70% by weight of tuna fish (Katsuobushi) and 10% by weight of tuna fish (Souda bush) are mixed. Here, it is preferable to increase the tuna fish which is suitable for the root except the mackerel fish (Sabah Bush) which is not suitable for the root.

When the kimchi material is lobed, 30% by weight of allergen, 15% by weight of mackerel, 40% by weight of tuna, and 15% by weight of tuna are mixed. Here, it is desirable to lower the content of the tuna fish while increasing the content of the mackerel fish suitable for the leaf.

If the kimchi material is fruit, 20% by weight of allergen, 5% by weight of mackerel, 50% by weight of tuna and 25% by weight of tuna are mixed. Here, it is desirable to maximize the content of tuna bovine which is suitable for the veggie while reducing the content of mackerel bovine to the minimum. Thus, by selecting different types of peaches suitable for root vegetables, leaf vegetables, and pickles as the ingredients of kimchi, it is possible to provide a variety of flavors and flavors of the vegetables.

It contains vitamin E, which contains unsaturated fatty acid EPA which helps vascular health, vitamin B2 which helps quality protein and nerve stabilization, Vitamin A which helps eye health, and helps absorption of calcium. Vitamin D,

Mackerel pills are rich in omega-3s with anti-cancer effects, EPA with unsaturated fatty acids, and DHA that helps brain development, helping to improve vascular health by reducing cholesterol levels. And, it is rich in various vitamins, minerals and amino acids,

Tuna fish are rich in omega-3, anti-cancer effect, EPA, and DHA, which helps brain development, which helps to improve cholesterol levels. In particular, it contains a large amount of ingredients such as inosinic acid and glutamic acid, which can enhance the taste and flavor of Jjimchichi.

Tuna fish contains a lot of unsaturated fatty acid EPA and protein which helps vascular health. It is rich in DHA, which helps brain development. It suppresses the production of active oxygen by selenium component, which helps prevent aging and skin troubles. It is rich in iron and vitamins and helps prevent anemia.

Thus, the liquid source produced by the capsules is not only rich in various nutrients but also rich in the richness of the taste, flavor and taste.

In addition, it is preferable to use mineral active water in which the complex component and the various mineral components are contained in an activated state in the ionic state. Therefore, the mineral activated water has a high sterilizing power against various strains, strongly sterilizing viruses, bacteria, fungi, etc. and decomposing residual pesticides and heavy metals, so that it is possible to prevent the decay of the gum gum. In addition, there is also an excellent effect in preventing menopausal disorders, arteriosclerosis, obesity, and diabetes.

In the source finishing step (S43), 30 to 40% by weight of mixed water and 50 to 70% by weight of a liquid source are mixed to complete a tungsten source.

As described above, the third mixed water material comprising the first mixed water material made of a herb, the second mixed water material made of licorice, shiitake mushroom, cinnamon, ginger, and the third mixed water material made of laurel leaf and lemon is mixed with the mixed mineral active water It is possible to complete the mackerel sauce by appropriately mixing water, mackerel mackerel, mackerel mackerel, tuna fish mackerel and tuna fish with liquid sauce prepared by boiling in mineral water.

Therefore, as the Jjimchi sauce is mixed with the Jjimchi material, the flavor and aroma of the jjimchi can be improved without using the chemical seasoning, and the taste and nutrition of the jjimjchi can be improved and the period of edible period can be prolonged.

Furthermore, since the janggimchi is not added with salt and is produced in a low salt level, the flavor of the janggimchi can be lowered due to the lack of the liver. However, since a unique flavor of the herb is provided, a little salt contained in the cap can be provided, The entire portion of the janggimchi can be increased because it can replace the part of the decay.

The germicide sauce mixing step (S50) is performed by mixing 66% ~ 70% by weight of dehydrated gypsum material with 30 ~ 34% by weight gypsum sauce source and immersing for 10 ~ 15 hours. At this time, it is preferable that the pH is maintained at 4 to 6. As described above, when the gum material is immersed in the gum gum sauce mixed with the gum gum source, the gum gum sauce is uniformly impregnated into the gum gum material.

The kimchi material aging step (S60) is aged at 5-10 degrees Celsius for 3-40 days according to the mixed gum material.

Here, when the kimchi material is a cheonggyejang, it can be first matured for 7 days, secondary matured for 20 days, and tertiary matured for 40 days according to preference. Namely, each of the texture and taste can be provided according to the degree of aging.

It is preferable that the roasted kimchi which is formed in the form of a dumpling or a character is matured for about 14 to 16 days in a sealed state.

In addition, the sliced bean was matured for five days in a sealed state, aged for three days in a press sealed state for fresh shrimp and cola, aged for about 11 days in a sealed state, and broccoli was matured for about 30 days in a sealed state , It is preferable to aged for about 40 days in a pressure-sealed state.

In case of aging for a short period of time, it is preferable to mature at a room temperature and aged at a low temperature in case of aging for a long period of time. It is preferable to turn the kimchi gums in a sealed state at appropriate times, Drying can be prevented.

As described above, if the Jangmimchi material mixed with Jangmimchi sauce is aged at a low temperature, lactic acid bacteria and organic acid are increased. These lactic acid bacteria and organic acids have a function of cleansing the bowels and reduce the activity of the carcinogens in the intestines and lower the pH of the bowel to prevent colon cancer. In addition, it has an excellent effect and also reduces the amount of bad serum cholesterol And to prevent the arteriosclerosis by activating the decomposition of fibrin clotting. In particular, since the phyidiococals (IH22 enzyme) generated during the fermentation process of low temperature fermentation is preserved, a deep flavor and refreshing feeling can be provided upon ingesting Janggimchi.

Moreover, aged Janggimchi is rich in sulfated components such as vitamin A, vitamin C, beta-carotene, and chlorophyll, so it suppresses aging and has an excellent effect on the diet.

As described above, according to the present invention, it is possible to produce a long-legged kimchi using vegetable generally used for food, and it is possible to maintain the texture and flavor inherent in vegetables while eating low salt, Therefore, it can be said that it is a very useful invention which can be widely applied to a method of manufacturing a jangmikchi, because it can provide an excellent effect for health promotion of a foodservice.

It will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is to be understood, therefore, that the embodiments described above are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.

S10: Janggi Kimchi preparation stage
S20: Janggimchi Pickling stage
S30: Janggimchi material dehydration step
S40: Jjimgchi source preparation stage
S41: Mixed water preparation step
S42: Liquid source preparation step
S43: Source completion step
S50: Janggimchi source mixing step
S60: Janggimchi ripening stage

Claims (8)

(S10) for preparing a root-tie material by selecting at least one of root, leaf, and vein of the vegetable,
(S20) of immersing the prepared root-tie material in a salt water and kneading the root-tie material,
A step S30 of dehydrating the tentacle-shaped material to wash and dry the picked-up tentative-tooth material with water,
A step (S40) of preparing a saucer kimchi sauce to prepare a sauce sauce sauce by mixing a liquid source with mixed water,
(S50) in which 70 to 40% by weight of dehydrated needles are mixed and immersed in 30 to 60%
(S60) of aging the mixed root material,
In the kimchi sauce manufacturing step (S40), a first mixed water material made of a herb, a second mixed water material made of licorice, shiitake mushroom, cinnamon, and ginger, and a third mixed water material made of a laurel leaf and lemon are mixed, (S41) for producing a liquid water source, and a liquid source preparation step (S42) for producing a liquid source by boiling in water at least one selected from horse mackerel, mackerel fish, tuna fish and tuna fish. Method of manufacturing.
[6] The method according to claim 1, wherein the Jjimchi sauce is produced by mixing 30 to 40 wt% of mixed water with 60 to 70 wt% of a liquid source.
The method according to claim 1, wherein the step (S40)
The first mixed water material is mixed with liquorice, shiitake, cinnamon, and ginger at a weight ratio of 4: 1: 1: 0.5, the third mixed water material is mixed with laurel leaf and lemon at a weight ratio of 1:
Wherein the liquid source is used in an amount of 40 to 20% by weight and 60 to 80% by weight in water.
The method according to claim 1, wherein in the mixed water production step (S41)
When the kimchi material is root, 8 wt% of the first mixed water material, 10 wt% of the second mixed water material, and 2 wt% of the third mixed water material are mixed with 80 wt% of the complex mineral active water,
When the Kimchi material is linden, 15 wt% of the first mixed water material, 10 wt% of the second mixed water material, and 2 wt% of the third mixed water material are mixed with 73 wt% of the complex mineral active water,
Wherein the kimchi material is a mixture of 6 wt% of the first mixed water material, 10 wt% of the second mixed water material and 2 wt% of the third mixed water material in 82 wt% of the complex mineral active water .
The method according to claim 1, wherein in the liquid source preparation step (S42)
When the kimchi material is root, 20% by weight of horse mackerel, 70% by weight of tuna fish and 10% by weight of tuna fish are mixed,
When the kimchi material is lobed, 30% by weight of allergen, 15% by weight of mackerel, 40% by weight of tuna and 15% by weight of tuna are mixed,
Wherein the kimchi material is a mixture of 20% by weight of allergen, 5% by weight of mackerel, 50% by weight of tuna, and 25% by weight of tuna.
The method according to claim 1, wherein the vegetables are formed in a character shape.
The method of claim 1, wherein the germicide sauce mixing step (S50) is carried out while maintaining a pH of 4 to 6 while being immersed for 10 to 15 hours.
The method according to claim 1, wherein in the fermentation stage (S60), fermentation is performed at 5 to 10 degrees Celsius for 3 to 40 days.

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