KR20190127307A - 블루베리를 첨가한 김치 및 그 제조방법 - Google Patents
블루베리를 첨가한 김치 및 그 제조방법 Download PDFInfo
- Publication number
- KR20190127307A KR20190127307A KR1020180051787A KR20180051787A KR20190127307A KR 20190127307 A KR20190127307 A KR 20190127307A KR 1020180051787 A KR1020180051787 A KR 1020180051787A KR 20180051787 A KR20180051787 A KR 20180051787A KR 20190127307 A KR20190127307 A KR 20190127307A
- Authority
- KR
- South Korea
- Prior art keywords
- kimchi
- blueberry
- pickled
- blueberries
- weight
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 235000019985 fermented beverage Nutrition 0.000 title 1
- 235000021109 kimchi Nutrition 0.000 claims abstract description 167
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 90
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 90
- 235000021014 blueberries Nutrition 0.000 claims abstract description 90
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 85
- 235000013311 vegetables Nutrition 0.000 claims abstract description 53
- 239000000843 powder Substances 0.000 claims abstract description 44
- 239000004615 ingredient Substances 0.000 claims abstract description 28
- 150000003839 salts Chemical class 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 25
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 25
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 25
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 25
- 235000000346 sugar Nutrition 0.000 claims abstract description 22
- 238000005406 washing Methods 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 241000251468 Actinopterygii Species 0.000 claims abstract description 13
- 239000007787 solid Substances 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 240000002853 Nelumbo nucifera Species 0.000 claims description 47
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 47
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 18
- 244000025254 Cannabis sativa Species 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 3
- WABPQHHGFIMREM-UHFFFAOYSA-N lead(0) Chemical compound [Pb] WABPQHHGFIMREM-UHFFFAOYSA-N 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 10
- 239000000463 material Substances 0.000 abstract description 8
- 238000011161 development Methods 0.000 abstract description 5
- 235000021028 berry Nutrition 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 description 27
- 230000004151 fermentation Effects 0.000 description 27
- 241000234282 Allium Species 0.000 description 19
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 19
- 240000007124 Brassica oleracea Species 0.000 description 18
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 18
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 18
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 18
- 238000005554 pickling Methods 0.000 description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 16
- 230000000052 comparative effect Effects 0.000 description 15
- 241000220259 Raphanus Species 0.000 description 13
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 13
- 235000011194 food seasoning agent Nutrition 0.000 description 13
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 12
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 12
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 12
- 238000000227 grinding Methods 0.000 description 12
- 241000894006 Bacteria Species 0.000 description 11
- 230000003078 antioxidant effect Effects 0.000 description 9
- 235000013399 edible fruits Nutrition 0.000 description 9
- 235000019688 fish Nutrition 0.000 description 9
- 240000002234 Allium sativum Species 0.000 description 8
- 239000012267 brine Substances 0.000 description 8
- 235000004611 garlic Nutrition 0.000 description 8
- 239000004310 lactic acid Substances 0.000 description 8
- 235000014655 lactic acid Nutrition 0.000 description 8
- 244000005700 microbiome Species 0.000 description 8
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 8
- 240000007594 Oryza sativa Species 0.000 description 7
- 235000007164 Oryza sativa Nutrition 0.000 description 7
- 244000273928 Zingiber officinale Species 0.000 description 7
- 235000006886 Zingiber officinale Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 235000008397 ginger Nutrition 0.000 description 7
- 239000007788 liquid Substances 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 7
- 235000009566 rice Nutrition 0.000 description 7
- 238000002791 soaking Methods 0.000 description 7
- 230000008569 process Effects 0.000 description 6
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 5
- 240000006108 Allium ampeloprasum Species 0.000 description 5
- 241000238557 Decapoda Species 0.000 description 5
- 244000077233 Vaccinium uliginosum Species 0.000 description 5
- 230000009471 action Effects 0.000 description 5
- 230000032683 aging Effects 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 239000012266 salt solution Substances 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 235000013599 spices Nutrition 0.000 description 5
- 230000007423 decrease Effects 0.000 description 4
- 230000018109 developmental process Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 230000001737 promoting effect Effects 0.000 description 4
- 230000005070 ripening Effects 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 241001454694 Clupeiformes Species 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 235000010208 anthocyanin Nutrition 0.000 description 3
- 229930002877 anthocyanin Natural products 0.000 description 3
- 239000004410 anthocyanin Substances 0.000 description 3
- 150000004636 anthocyanins Chemical class 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 239000002075 main ingredient Substances 0.000 description 3
- 235000021574 pickled cabbage Nutrition 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 241000237502 Ostreidae Species 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 240000003889 Piper guineense Species 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 235000014443 Pyrus communis Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000019513 anchovy Nutrition 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000004043 dyeing Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- ORJVQPIHKOARKV-OAHLLOKOSA-N nuciferine Chemical compound C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2[C@@H]1N(C)CC3 ORJVQPIHKOARKV-OAHLLOKOSA-N 0.000 description 2
- 235000020636 oyster Nutrition 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 1
- DEXFNLNNUZKHNO-UHFFFAOYSA-N 6-[3-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-3-oxopropyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)C(CCC1=CC2=C(NC(O2)=O)C=C1)=O DEXFNLNNUZKHNO-UHFFFAOYSA-N 0.000 description 1
- ZBKFZIUKXTWQTP-QGZVFWFLSA-N Armepavine Chemical compound C([C@H]1N(C)CCC=2C=C(C(=CC=21)OC)OC)C1=CC=C(O)C=C1 ZBKFZIUKXTWQTP-QGZVFWFLSA-N 0.000 description 1
- ZBKFZIUKXTWQTP-KRWDZBQOSA-N Armepavine Natural products C([C@@H]1N(C)CCC=2C=C(C(=CC=21)OC)OC)C1=CC=C(O)C=C1 ZBKFZIUKXTWQTP-KRWDZBQOSA-N 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 241000219193 Brassicaceae Species 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 241001659573 Centriscus scutatus Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000283086 Equidae Species 0.000 description 1
- 241000208421 Ericaceae Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- YXVXMURDCBMPRH-UHFFFAOYSA-N Lirinidine Natural products C1C2=CC=CC=C2C2=C(O)C(OC)=CC3=C2C1N(C)CC3 YXVXMURDCBMPRH-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- ORJVQPIHKOARKV-UHFFFAOYSA-N Nuciferine Natural products C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2C1N(C)CC3 ORJVQPIHKOARKV-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000005733 Raphanus sativus var niger Nutrition 0.000 description 1
- JCTYWRARKVGOBK-CQSZACIVSA-N Remerin Chemical compound C12=C3C4=CC=CC=C4C[C@H]1N(C)CCC2=CC1=C3OCO1 JCTYWRARKVGOBK-CQSZACIVSA-N 0.000 description 1
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 1
- JCTYWRARKVGOBK-UHFFFAOYSA-N Roemerine Natural products C12=C3C4=CC=CC=C4CC1N(C)CCC2=CC1=C3OCO1 JCTYWRARKVGOBK-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 1
- 235000012511 Vaccinium Nutrition 0.000 description 1
- 241000736767 Vaccinium Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000019631 acid taste sensations Nutrition 0.000 description 1
- 241001148470 aerobic bacillus Species 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000843 anti-fungal effect Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229940055416 blueberry extract Drugs 0.000 description 1
- 235000019216 blueberry extract Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000008616 guibi-tang Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000002008 hemorrhagic effect Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000002439 hemostatic effect Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 1
- 229960002715 nicotine Drugs 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 235000017807 phytochemicals Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229930000223 plant secondary metabolite Natural products 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000009993 protective function Effects 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 235000021283 resveratrol Nutrition 0.000 description 1
- 229940016667 resveratrol Drugs 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000021023 sodium intake Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 235000021092 sugar substitutes Nutrition 0.000 description 1
- 238000000194 supercritical-fluid extraction Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 230000002277 temperature effect Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Botany (AREA)
- Mycology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
시료 | 탄산미 | 신맛 | 짠맛 | 단맛 | 비린맛 | 외관 |
실시예 | 9 | 3 | 2 | 4 | 2 | 8 |
비교예 1 | 7 | 4 | 3 | 4 | 2 | 6 |
비교예 2 | 5 | 5 | 4 | 5 | 4 | 6 |
Claims (4)
- 소금 또는 젓갈을 이용하여 절여진 김치원료야채를 세척하고 탈수하여 절임야채를 준비하는 단계;
김치 속재료야채를 세척하여 탈수 및 절단하여 속재료야채를 준비하는 단계;
김치속을 준비하는 단계; 및
김치속을 절임야채에 버무려 김치를 제조하는 단계로 이루어지고,
상기 김치속을 준비하는 단계는,
곡분에 수분을 첨가하고 가열하여 김치풀을 제조하는 단계;
상기 김치풀에 젓갈, 고추가루, 블루베리 과육, 연가루를 포함하는 부재료를 섞어 균일하게 혼합하고, 상기 속재료야채를 혼입하는 단계; 를 포함하고,
상기 블루베리 과육은 생 블루베리와 당분을 1:0.8 ~ 1.2 중량비로 혼합하고 상온에서 숙성한 다음 발효시킨 블루베리청에서 고형의 과육을 분리한 것으로, 절임야채 100 중량부 대비 블루베리 과육을 1 ~ 5 중량부로 혼합하는 것을 특징으로 하는 블루베리를 첨가한 김치 제조방법. - 제 1 항에 있어서,
상기 연가루는 연근을 건조하여 후 미분쇄한 것으로,
절임야채 100 중량부 대비 연가루를 0.5 ~ 1 중량부로 혼합하는 것을 특징으로 하는 블루베리를 첨가한 김치 제조방법. - 제 1 항에 있어서,
상기 김치풀을 쑤는 단계에서, 곡분에 첨가되는 수분은 연잎 추출액인 것을 특징으로 하는 블루베리를 첨가한 김치 제조방법. - 제 1항 내지 제3항 가운데 어느 하나의 항에 따른 제조방법으로 제조된 블루베리를 첨가한 김치.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020180051787A KR20190127307A (ko) | 2018-05-04 | 2018-05-04 | 블루베리를 첨가한 김치 및 그 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020180051787A KR20190127307A (ko) | 2018-05-04 | 2018-05-04 | 블루베리를 첨가한 김치 및 그 제조방법 |
Publications (1)
Publication Number | Publication Date |
---|---|
KR20190127307A true KR20190127307A (ko) | 2019-11-13 |
Family
ID=68534919
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020180051787A KR20190127307A (ko) | 2018-05-04 | 2018-05-04 | 블루베리를 첨가한 김치 및 그 제조방법 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR20190127307A (ko) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20230069606A (ko) * | 2021-11-12 | 2023-05-19 | 농업회사법인(주)솔매 | 새싹보리를 이용한 약선김치의 제조방법 |
KR20230147508A (ko) | 2022-04-14 | 2023-10-23 | 박윤경 | 김치 및 이의 제조방법 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20070071643A (ko) | 2005-12-30 | 2007-07-04 | 주식회사 두산 | 김치양념의 제조방법 및 그 방법에 의해 제조된 김치양념 |
KR101670573B1 (ko) | 2015-01-12 | 2016-10-31 | 김운록 | 블루베리와 귀비탕을 이용한 김치 제조방법 및 이를 이용한 김치 |
KR101699823B1 (ko) | 2015-06-16 | 2017-03-03 | 주식회사 금빛지엔씨 | 장기간 보관 가능한 김치 제조방법 |
-
2018
- 2018-05-04 KR KR1020180051787A patent/KR20190127307A/ko not_active Application Discontinuation
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20070071643A (ko) | 2005-12-30 | 2007-07-04 | 주식회사 두산 | 김치양념의 제조방법 및 그 방법에 의해 제조된 김치양념 |
KR101670573B1 (ko) | 2015-01-12 | 2016-10-31 | 김운록 | 블루베리와 귀비탕을 이용한 김치 제조방법 및 이를 이용한 김치 |
KR101699823B1 (ko) | 2015-06-16 | 2017-03-03 | 주식회사 금빛지엔씨 | 장기간 보관 가능한 김치 제조방법 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20230069606A (ko) * | 2021-11-12 | 2023-05-19 | 농업회사법인(주)솔매 | 새싹보리를 이용한 약선김치의 제조방법 |
KR20230147508A (ko) | 2022-04-14 | 2023-10-23 | 박윤경 | 김치 및 이의 제조방법 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101906304B1 (ko) | 기능성 김치 및 이의 제조방법 | |
KR100901254B1 (ko) | 즉석식 시래기 제조방법 | |
KR20160107929A (ko) | 유산균 발효에 의한 저염 브로콜리 잎 김치의 제조 방법 | |
KR101540867B1 (ko) | 단호박 및 치자 추출물을 포함하는 백김치 조성물 | |
KR100515973B1 (ko) | 식품 보존제 조성물 및 이를 포함하는 식품 | |
KR100329416B1 (ko) | 분말상김치혼합양념의제조방법 | |
KR20190127307A (ko) | 블루베리를 첨가한 김치 및 그 제조방법 | |
KR20190142494A (ko) | 해초와 키토산을 이용한 돌산 갓김치의 제조방법 및 이를 이용한 갓김치 | |
CN112205596A (zh) | 一种特殊风味酸笋加工方法 | |
KR20130052980A (ko) | 유자청을 이용한 보쌈 김치양념 조성물 및 그 제조방법 | |
KR101265290B1 (ko) | 발아곡물과 발효된 약초잎 그리고 된장을 이용한 편의선식 및 그 제조방법 | |
KR101682560B1 (ko) | 어린이용 배추김치와 그 제조방법 | |
KR101673400B1 (ko) | 노근 추출물이 포함된 갈대김치의 제조방법 및 이러한 방법으로 제조된 갈대김치 | |
KR102372344B1 (ko) | 아로니아 및 녹차 추출액을 이용한 육류 숙성 조성물 및 이를 이용한 육류 숙성 방법 | |
KR101966924B1 (ko) | 산야초 과실이 함유된 백김치 및 그의 제조방법 | |
KR102753430B1 (ko) | 동지김치의 제조방법 | |
KR102320421B1 (ko) | 식방풍잎차 및 그 제조방법 | |
KR102543221B1 (ko) | 발효양파를 이용한 양념소스의 제조방법 및 이에 의해 제조된 양념소스 | |
KR102426773B1 (ko) | 콩나물 당면 볶음 및 그 제조방법 | |
KR20120026205A (ko) | 김치양념의 제조방법과 이에 의하여 제조된 김치양념, 및 이를 이용한 김치의 제조방법 | |
KR102146259B1 (ko) | 더덕이 첨가된 냉면 면발의 제조 방법 | |
KR101389279B1 (ko) | 송이버섯과 굴비가 함유된 고추장 장아찌 및 이의 제조방법 | |
KR101946564B1 (ko) | 미역취를 이용한 김치 제조방법 | |
KR20240017180A (ko) | 자리돔 육젓 및 그 제조방법 | |
KR20240172828A (ko) | 한우 물회 육수의 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
PA0109 | Patent application |
Patent event code: PA01091R01D Comment text: Patent Application Patent event date: 20180504 |
|
PA0201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
PE0902 | Notice of grounds for rejection |
Comment text: Notification of reason for refusal Patent event date: 20190701 Patent event code: PE09021S01D |
|
E601 | Decision to refuse application | ||
PE0601 | Decision on rejection of patent |
Patent event date: 20191031 Comment text: Decision to Refuse Application Patent event code: PE06012S01D Patent event date: 20190701 Comment text: Notification of reason for refusal Patent event code: PE06011S01I |
|
PG1501 | Laying open of application |