KR20200086819A - Method for manufacturing grape leaves kimchi using grape juice and grape leaves manufactured by the same - Google Patents

Abstract

The present invention relates to a manufacturing method of grape leaves kimchi using grape juice, and the grape leaves kimchi manufactured thereby. The present invention makes kimchi by using the grape juice and grape leaves, so that various useful ingredients of grape fruits and the grape leaves can be consumed without feeling repulsed. In addition, the present invention has an effect of increasing use by commercializing the grape leaves and contributing to in increasing incomes to the farmers. The manufacturing method of the grape leaves kimchi using the grape juice includes: (S100) a washing step; (S200) a grape juice manufacturing step; (S300) a seasoning manufacturing step; (S400) a mixed seasoning solution manufacturing and aging step; (S500) a mixing the mixed seasoning solution step; and (S600) a storage and aging step.

Description

METHOD FOR MANUFACTURING GRAPE LEAVES KIMCHI USING GRAPE JUICE AND GRAPE LEAVES MANUFACTURED BY THE SAME

The present invention relates to a method for manufacturing grape leaf kimchi, and more particularly, to a grape leaf kimchi made with kimchi made by grinding various kinds of spices and grape fruits on grape leaves, and a method for manufacturing the kimchi.

Grape leaves are excellent foods rich in dietary fiber, vitamins A and K, calcium, and manganese. In many countries, especially in countries around the Mediterranean, pickles and wraps are processed and sold in cans or bottles. It is used as a food ingredient.

In addition, grape fruit is rich in sugars and various vitamins such as glucose, which actively promotes fatigue recovery and metabolism, and contains minerals such as calcium, phosphorus, iron, sodium, and magnesium, and its skin contains components such as anthocyanin, catechin, and nannin. , Seed contains a lot of unsaturated fatty acids, such as catechin, linoleic acid, oleic acid, and steric acid, and is effective in antioxidant, arteriosclerosis, and sodium excretion.

However, in Korea, grape leaves are used in some places for pickling or seasoning, but their awareness and utilization are very insufficient, and the peel and seeds of grape fruits are often discarded.

Accordingly, there is a need to develop food ingredients that can increase consumption and consumption by processing grape leaves, peels, and seeds according to Korean preferences.

An object of the present invention is to provide a grape leaf kimchi and a method of manufacturing the grape leaf using grape juice and various seasonings made by peeling grape fruit on the grape leaf to improve palatability and nutritional properties.

Method for producing grape leaf kimchi according to the present invention for achieving the above object is a step of washing the grape leaves; A step of making grape kimchi seasoning by adding seasonings to various seasoned vegetables and grape fruits; Mixing the grape kimchi seasoning with the pickled grape leaves; Fermenting and maturing the grape leaf kimchi; It includes.

Grape leaf kimchi according to the present invention, by manufacturing kimchi using grape leaves, grape fruits and various seasonings, it is possible to ingest various useful nutrients of grape leaves through kimchi familiar to Koreans, and of grape skins and seeds that are generally discarded. Various nutrients and sweet taste of berries can satisfy the preference of consumers.

In addition, the grape leaf kimchi according to the present invention uses whole grape fruit, and a large amount of enzyme contained in the grape skin promotes fermentation of the kimchi, so that even when stored for a long time, unpleasant taste of the kimchi does not occur and a cool taste can be maintained. .

In addition, the grape leaf kimchi according to the present invention, by using grape leaves as the main ingredient, in response to the demands of health-oriented consumers in order to increase the profits of the grape farmers and the well-being era, it is possible not only for men and women of all ages to eat deliciously, but also for the human body By enhancing the physiological activity of, it can provide the busy modern people with various flavors and deep flavors.

It will be fully understood that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

1 is a flow chart for explaining a method of manufacturing grape leaf kimchi according to the present invention.

Advantages and features of the present invention, and a method of achieving them will be clarified with reference to embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided to ensure that the disclosed contents are thorough and complete and that the spirit of the present invention is sufficiently conveyed to those skilled in the art.

The terms used in this application are only used to describe specific embodiments and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by a person skilled in the art to which the present invention pertains. Terms such as those defined in a commonly used dictionary should be interpreted as having meanings consistent with meanings in the context of related technologies, and should not be interpreted as ideal or excessively formal meanings unless explicitly defined in the present application. Does not.

Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment for a method of manufacturing grape leaf kimchi according to the present invention.

1 is a flow chart for explaining a method of manufacturing grape leaf kimchi according to the present invention.

The grape leaf kimchi according to the present invention washes the grape leaves and uses whole grape fruit to promote the fermentation of kimchi by the large amount of enzyme contained in the grape skin, so that even when stored for a long time, unpleasant taste of kimchi does not occur and a cool taste It has the advantage of being able to maintain and ingesting various nutrients of grape leaves, peels and seeds by using grape leaves and whole grapes.

In addition, the grape leaf according to the present invention, grape grapes peeled with grape juice and various seasonings to improve the palatability and nutrients by using various seasonings to improve the flavor of kimchi and prevent excessive sodium intake, salt It will be described as an example of manufacturing grape leaf kimchi using grapes made by peeling unpickled grape leaves and various spices and grape fruits.

Referring to FIG. 1, a method of manufacturing grape leaf kimchi using grapes and grapes made of peeled grape fruits and various seasonings to improve palatability and nutrients according to the present invention is a grape leaf washing step (S100), grape Wine manufacturing step through fruit washing and grinding (S200), seasoning production step (S300), mixed seasoning liquid production and aging step (S400), mixed seasoning liquid mixing step (S500), and storage and aging step (S600) It includes.

1. Grape leaf washing step (S100)

The grape leaf washing step (S100) is a step of preparing and washing grape leaves used to manufacture kimchi according to the present invention.

In the step (S100) of washing the grape leaves, washing of the grape leaves is performed after removing non-edible parts such as aging leaves that are not stained or eaten, and the grape leaves are 60 to 60% of the total content of kimchi prepared according to the present invention. 80 parts by weight may be included.

2. Manufacturing process of grape juice through washing and crushing grape fruit (S200)

The wine manufacturing step (S200) through washing and crushing the grape fruit is a step of manufacturing the wine to be mixed with the grape leaves.

In the winemaking step (S200) through washing and crushing the grape fruit, the wine can be prepared through the following method, wherein the wine can contain 5 to 10 parts by weight of the total content of kimchi prepared according to the present invention. have.

First, by preparing and washing grape fruits to manufacture grape juice, foreign substances attached to the grape fruits can be removed.

The grape fruit uses domestic grape fruit, which is a stored product or a local product, and the grape fruit can be washed with purified water in which sodium hydrogen carbonate (NaHCO 3) is dissolved. By washing the surface of the grape fruit using the purified purified water, it is possible to improve the cleaning efficiency of removing pesticide components, heavy metals and molds remaining on the surface of the grape fruit.

The sodium hydrogen carbonate (NaHCO3) is also used as a food additive, and has no toxicity and has functions such as penetration, diffusion, and expansion, and can clean the surface of grapes. The sodium hydrogen carbonate is 3 to 5 (w/ w)% concentration range, it is preferred to wash for 5 to 10 minutes at a temperature of 25 to 35 ℃.

Next, the washed grape fruit can be crushed to make juice.

The crushing of the grape fruit can be made into wine by crushing the grape fruit to less than 1 mm using a grinder or a blender at room temperature so that the active ingredient can be effectively extracted from the grape fruit in a short time.

3. Seasoning manufacturing step (S300)

The seasoning step (S300) is a step of manufacturing a seasoning to be mixed with the grape leaves.

As the ingredients of the seasoning used in the seasoning production step (S300), radish, red pepper powder, garlic, leek, fish sauce, shrimp salt, starch syrup, glutinous rice paste, onion, green onion, refined salt, sugar can be used, and the ingredients are radish 5 to 10 Parts by weight, 2-6 parts by weight of red pepper powder, 1-5 parts by weight of garlic, 0.5-2 parts by weight of leek, 1-4 parts by weight of fish sauce, 1-4 parts by weight of shrimp, 0.5-2 parts by weight of starch syrup, 0.5-2 parts of glutinous rice paste Weight parts, 1 to 3 parts by weight of onions, 0.5 to 2 parts by weight of green onions, 1 to 2 parts by weight of refined salt and 0.1 to 1 parts by weight of sugar may be mixed and included in grape leaf kimchi prepared according to the present invention.

4. Mixing seasoning solution preparation and aging step (S400)

The mixed seasoning liquid preparation and aging step (S400) is a step of mixing the seasoning and grape juice and then aging to prepare a mixed seasoning liquid.

In the manufacturing and aging step (S400) of the mixed seasoning liquid, the seasoning may be performed by mixing the seasoning and grape juice prepared by mixing the ingredients, and then aging at a temperature of 1 to 5° C. for 7 to 10 hours. In the aging step (S400), after mixing the seasoning and grape juice, low-temperature aging may enhance the taste and flavor of grape kimchi.

5. Mixing seasoning and filling step (S500)

The step of mixing and seasoning the mixed seasoning liquid (S500) is a step of mixing and mixing the mixed seasoning liquid between the grape leaves.

In the step of mixing and seasoning the mixed seasoning liquid (S500), the mixed seasoning liquid is evenly mixed between the grape leaves, so that the mixed seasoning liquid is uniformly applied between the grape leaves, so that fermentation is well performed.

6. Storage and aging stage (S600)

The storage and aging step (S600) is a step in which the mixed seasoning liquid is layered to ferment the grape leaves uniformly coated and then stored and aged.

The storage and aging step (S600) can be carried out in a temperature range of 1 to 5 ℃ to lower the intrinsic freshness of grape leaves and ferment the grape leaf kimchi well by the mixed seasoning solution.

Hereinafter, preferred embodiments of the method for manufacturing grape leaf kimchi according to the present invention will be described in more detail with reference to the accompanying drawings.

First, the grape leaves were washed to remove non-edible portions and then prepared.

Next, the grape fruit was washed with sodium hydrogen carbonate and then pulverized to a size of less than 1 mm to prepare a juice.

Next, 8 parts by weight of radish as seasoning, 4 parts by weight of red pepper powder, 3 parts by weight of garlic, 1 part by weight of leek, 2.5 parts by weight of fish sauce, 2.5 parts by weight of shrimp, 1 part by weight of starch syrup, 1 part by weight of glutinous rice paste, 2 parts by weight of onion , 1 part by weight of green onion, 1 part by weight of refined salt and 0.5 part by weight of sugar, and then aged for 7 hours at a temperature of 3° C., mixed with 65 parts by weight of grape leaves and 7.5 parts by weight of grape juice and mixed with the seasoning. Kimchi was prepared by storage and aging at temperature.

Grape kimchi was prepared in the same manner as in Example 1, and in Example 2, 10 parts by weight of grape juice was included in the total content of grape kimchi.

In the same manner as in Example 1, grape kimchi was prepared. In Example 3, 5 parts by weight of grape juice was included in the total content of grape kimchi.

(Comparative Example 1)

In the same manner as in Example 1, kimchi of grape leaves was prepared. In Comparative Example 1, unlike Example 1, kimchi was prepared without using grape juice.

(Comparative Example 2)

Kimchi was prepared in the same manner as in Example 1, and in Comparative Example 2, kimchi was prepared using cabbage pickled with sea salt without using grape leaves as in Example 1.

After the kimchi prepared through Examples 1 to 3 and Comparative Examples 1 to 2 according to the present invention were stored for 30 days as described above, sensory evaluation was performed on the taste, aroma and appearance of the kimchi, and as a result, It is shown in [Table 2] below. The sensory test was conducted on 15 food-related experts and general consumers, and the scoring and evaluation criteria used the nine-point scoring method, and are shown in [Table 1] below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Bad One Very bad

flavor incense Texture Overall preference Example 1 8.5 8.3 8.4 8.4 Example 2 8.6 8.7 8.6 8.6 Example 3 8.4 8.4 8.3 8.4 Comparative Example 1 6.1 6.2 6.2 6.2 Comparative Example 3 5.7 5.8 5.6 5.7

As shown in the above [Table 2], as a result of comparing the taste, aroma, texture and overall preference of the grape leaf kimchi prepared through Examples 1 to 3 and Kimchi prepared through Comparative Examples 1 to 2, It was found that grape kimchi prepared through Examples 1 to 3 was superior in overall taste, aroma, texture, and overall preference compared to kimchi prepared according to Comparative Examples 1 to 3.

This, compared to the kimchi prepared according to Comparative Examples 1 to 2, the grape kimchi prepared through Examples 1 to 3 increases the taste and aroma of kimchi, and is also healthy by producing kimchi using grape leaves. It is judged that the overall consumer preference is doubled in accordance with the oriented consumer's psychology.

The preferred embodiments of the present invention have been described above with reference to the accompanying drawings, but those of ordinary skill in the art to which the present invention pertains may use the present invention in other specific forms without changing its technical spirit or essential features. It will be understood that it can be implemented. Therefore, it should be understood that one embodiment described above is illustrative in all respects and not limiting.

Claims (4)

Wash step of preparing and washing grape leaves (S100); A wine production step (S200) by washing and crushing grape fruit to manufacture wine to be mixed with the grape leaves; Seasoning step (S300) for preparing a seasoning to be mixed with the grape leaves; Mixing the seasoning and grape juice, and then mixing and preparing a mixed seasoning liquid to prepare a mixed seasoning liquid (S400); Mixing the mixed seasoning liquid by applying the mixed seasoning liquid between grape leaves (S500); And
Method for producing grape leaf kimchi using wine, characterized in that it comprises a storage and aging step (S600), wherein the mixed spice is laminated to ferment grape leaves uniformly and then stored and aged. According to claim 1,
As the ingredients of the seasoning, radish, red pepper powder, garlic, leek, fish sauce, shrimp sauce, starch syrup, glutinous rice paste, onion, green onion, green onion, refined salt, and sugar are used, and the ingredients are 5-10 parts by weight of radish, 2-6 parts by weight of red pepper powder , Within 1 garlic
5 parts by weight of leek, 0.5 to 2 parts by weight of leek, 1 to 4 parts by weight of fish sauce, 1 to 4 parts by weight of shrimp sauce, 0.5 to 2 parts by weight of starch syrup, 0.5 to 2 parts by weight of glutinous rice paste, 1 to 3 parts by weight of onion, 0.5 g of green onion To 2 parts by weight, 1 to 2 parts by weight of refined salt, and 0.1 to 1 part by weight of sugar are used, 60 to 80 parts by weight of the grape leaf is used, and the grape juice is used in 5 to 10 parts by weight. Method of manufacturing grape leaf kimchi. According to claim 2,
The mixing seasoning solution preparation and aging step (S400) proceeds by mixing the seasoning and apple concentrate prepared by mixing the ingredients, and then aging at a temperature of 1 to 5°C for 7 to 10 hours,
The storage and aging step (S600) is a method of manufacturing grape leaves using kimchi, characterized in that is performed in a temperature range of 1 to 5 ℃. Grape leaf kimchi using grape juice, characterized in that produced by any one of claims 1 to 3.

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