KR20210022867A - A Kimchi comprising extracts from oriental medicine - Google Patents

Abstract

The present invention relates to kimchi added with medicinal herbal ingredients, and particularly, to kimchi using medicinal herbal extract water, obtained by decoction of medicinal herbal ingredients, as kimchi seasoning water; and a method for manufacturing the kimchi. According to the present invention, it is possible to obtain kimchi that anyone can eat without sense of repulsion, that is healthy, and that has an extended storage period by making seasonings using extracts of Angelica gigas, Astragalus propinquus, licorice, cinnamon, Toxicodendron vernicifluum, jujube, dried shiitake mushroom, Levisticum officinale, and the like.

Description

A Kimchi comprising extracts from oriental medicine}

The present invention relates to kimchi to which herbal medicinal ingredients are added, and specifically, to kimchi using the herbal extracts of herbal medicinal herbs as kimchi seasoning water, and a method of manufacturing the same.

Kimchi, a traditional Korean food, is one of our oldest traditional foods with excellent storage properties and fermentation from ancient times. At first, it started as a simple stored food, and when ginger garlic came in and pepper powder was passed on, it began to be eaten in the present form of kimchi. In the era of King Jeongjo, it developed into a complete kimchi form. After that, various types of kimchi were made, and local kimchi was also made according to the special products of each region. Strong, soft, cool or crispy taste, or different types of salted fish are used for each region to make kimchi unique to that region.

Kimchi tastes best when properly aged. It differs slightly depending on the method of marinating and the ingredients, but when fermentation begins, the broth is formed and small air bubbles rise there. After this step, the kimchi becomes ripe. Ripe kimchi has a crispy, sweet and sour taste that is fruity, and is full of omi, which embodies the ideals pursued by Korean food. The sour taste is due to lactic acid produced by lactic acid bacteria. However, when the lactic acid bacteria in kimchi overgrowth, the acid component gradually increases, and the kimchi sours quickly or becomes a group. This phenomenon is called rancidity, which is one of the reasons why kimchi's preservation period is limited. The rancidity of kimchi is caused by organic acids produced by lactic acid bacteria, and in order to prevent rancidity, the growth of these bacteria must be controlled. In other words, it can be said that maintaining the flavor of kimchi for a long time during storage of kimchi depends on how to control and inhibit the growth of lactic acid bacteria.

Conventionally, the growth of microorganisms in kimchi has been controlled mainly through refrigeration and sealing. When stored at about -5℃ to 0℃, only kimchi broth is frozen and the structure of the salted material does not freeze, so the growth of microorganisms can be kept to a minimum without damaging the texture.

On the other hand, kimchi can be made from a variety of main materials, and in addition to the main ingredients, there is a wide range of choices for subsidiary materials. Accordingly, various types and flavors of kimchi can be prepared. A representative example of the subsidiary material is salted fish, which not only helps control the salinity of kimchi, but also creates amino acids during the fermentation process, thereby creating the unique flavor of kimchi.

This kimchi is Korea's representative salted food, and it not only has a variety of tastes and tastes, but also contains a variety of nutritional ingredients. The main ingredients in kimchi, such as cabbage, radish, red pepper, green onion, and garlic, contain a considerable amount of various vitamins, so kimchi is rich in various vitamin groups. In addition, kimchi is an alkaline food with a lot of calcium and minerals, compared to a low content of calorie-rich nutrients such as sugar, protein, and fat. It is also thanks to kimchi that the deficiency of calcium or phosphorus in the Western diet is not a problem for us at all. In addition, Koreans who eat a lot of kimchi can consume lactic acid bacteria through kimchi even if they do not have to drink fermented milk.

Recently, the dietary and cultural life of Koreans has changed rapidly due to the rapid increase of urban population due to the change of industrial structure, the change of residential environment, the participation of housewives in social activities, the development of the processed food industry, and the increase in demand for group meals. The need for enemy production is being emphasized. And since kimchi was manufactured in large quantities in factories, the taste was roughly leveled, and it is known as a food that is attracting attention from around the world as it is exported to Japan and the United States. Accordingly, there is a growing demand for kimchi that can provide long-term storage while maintaining the nutritional ingredients inherent in kimchi, while providing useful ingredients for health.

Kimchi has no distinction of raw materials, and its subsidiary materials also have a wide range, so kimchi, which is beneficial to people, can be said to be synonymous with health food. In order to develop such kimchi into a better health food, the present invention selects healthy herbal medicinal herbs and provides kimchi that not only contributes to the health of consumers regardless of age or gender, but also extends the storage period with kimchi using the extract. It is aimed at.

In order to achieve the above object, in the present invention, i) preparing kimchi main ingredients such as cabbage and radish, ii) preparing kimchi subsidiary materials such as green onion, onion, garlic, ginger, sugar, starch syrup, red pepper powder, and salted fish And trimming, iii) preparing herbal extracts by decoction of one or more herbal ingredients selected from angelica, astragalus, licorice, cinnamon, jujube, shiitake mushrooms, and cheonggung in water, iv) extracting water and kimchi of the herbal ingredients. It provides a method for manufacturing herbal medicine kimchi comprising the step of preparing a kimchi seasoning by mixing a subsidiary material with glutinous rice paste, and v) mixing and mixing the kimchi seasoning with the trimmed kimchi main material.

According to the present invention, by making seasoning using extracts such as angelica, astragalus, licorice, cinnamon, lacquer, jujube, dried shiitake mushrooms, and cinnamon, anyone can eat it without reluctance, and not only can help with health, but also extend the storage period. You can get kimchi.

1 is a schematic diagram schematically showing a process of manufacturing kimchi according to the present invention.

Hereinafter, the present invention will be described in detail with reference to embodiments of the present invention so that those skilled in the art can easily implement the present invention. Embodiments of the present invention are provided to more completely explain the present invention to those of ordinary skill in the art. Accordingly, the embodiments of the present invention may be modified into various other forms, and the scope of the present invention is not limited to the embodiments described below.

Throughout the specification of the present invention, when a part "includes" a certain component, it means that other components are not excluded, but other components are further included unless otherwise specified.

Throughout the specification of the present invention, when a step is positioned "on" or "before" another step, this is not only a case in which a step is in a direct time series relationship with another step, but also the mixing step after each step. Likewise, the order of the two steps can contain the same rights as in the case of an indirect time-series relationship that can change the time-series order. The term "step to" or "step to" used throughout the specification of the present invention does not mean "step for".

The present invention is characterized in that the use of herbal extracts of herbal medicine ingredients as kimchi seasoning water. The herbal medicine may be selected from angelica, astragalus, licorice, cinnamon, lacquer, jujube, dried shiitake, and cheonggung.

Among them, Angelicae contains dekersinol as a physiologically active ingredient. There are many types, including Angelica gigas, Angelica acutiloba, and Angelica sinensis. During the Goryeo Dynasty, it was called Mokgwicho(目貴草)·Dangjeok(當赤), and in the 1600s it was called Sungeomchobulhui. Yakseong is mild, tastes sweet and bitter, and contains aromatic essential oils, sudang and vitamin E. It has the effect of controlling menstruation and removing menstrual pain, because it promotes blood circulation and exhibits pain relief. In addition, it is effective for anemia due to its remarkable blood-forming action, and is also applied to the treatment of general bruises and thrombotic arteritis. When used for chronic purulent disease, it improves circulation and enhances the body's resistance, and when used for constipation, it facilitates bowel movements and facilitates bowel movements. In addition, it is widely used for headaches and arthritis caused by anemia. Do not use when uterine bleeding is severe, and avoid long-term or large doses. In the private sector, the fine roots of angelica are consumed by decoction of tea or drinking alcohol. Representative prescriptions include Gwiyong-tang and Samul-tang.

Astragalus is a perennial plant distributed in Korea, China, and Japan, and grows in the cracks of rocks in the mountains. Traditionally, Astragalus has been used to treat diseases such as chronic fatigue, loss of appetite, anemia, wound recovery, fever, allergies, uterine bleeding, and uterine prolapse. It is known to energize, stop sweating, urinate well, remove pus, and make new flesh sprout. Tonic action, immune function regulation action, cardiac action, diuretic action, blood pressure lowering action, anti-inflammatory action, etc. were found in the experiment. It is weak, as a remedy after the illness is healed, and is used for cold sweat, giheojeung, bigiheojeung, lung abscess sogal (消渴), edema, ongjong, changyang, hemoheojeung, visceral ptosis, etc. It is also used for chronic gastritis, gastric duodenal ulcer, heart failure, coronary circulation disorder, cerebral anemia, chronic nephritis, and eczema. It reinforces the constitution, activates brain activity, has a mental stability effect, and acts to lift the drooping down due to the decline of the internal function. If diarrhea is not cured for a long time, the constitution is weak and the body is exhausted due to a cold. It is also used when symptoms of dysentery or renal skin occur, or when a person with a weak constitution has a sudden increase in heohan due to an acute fever, and has the effect of curing hemiplegia caused by stroke or chronic rheumatoid joint pain, and has a significant urine volume. It is used in the treatment of diuretic and small species due to increased and sodium excretion, as well as for the treatment of Changyang disease caused by physical weakness.

Licorice is a perennial plant belonging to the legume family and is distributed in northeastern China, Siberia, Mongolia, and northern China. The root is dried and used as a medicinal herb, and it is called licorice because its taste is sweet. The mountainous area mainly grows in southern China, southern Japan, Vietnam, Cambodia, and Thailand. The taste is spicy and sweet, and the yakseong is passionate. Efficacy activates the function of the gastrointestinal tract, so it is widely used for abdominal pain, diarrhea, etc. caused by a digestive disorder due to a full digestive organ or a full stomach. In addition, it reacts quickly to vomiting caused by a full stomach. And it stops limb paralysis and pain due to customs, and is widely applied to neuralgia and joint disease, which are painful as the back or knee is cold and cold. In addition, it may improve symptoms of continued bleeding after childbirth or bleeding in old dysentery and feces. In addition, it is highly effective in symptoms of kidney function decline, and is used in diseases where cystitis occurs frequently due to the cold of the lower abdomen. In the animal test results, skin fungi are suppressed in the test tube, but cold ones are more effective than when boiled and used. Although used as a medicine, it is a resource plant widely used as a food.

Jujube is a kind of fruit that is found in the jujube tree, and the jujube tree belongs to the buckthorn family. It is a fruit that has been called by various names such as Cho, Hongjo, Daejo, and Mok-wheat since ancient times, and it is believed to have originated in Southern Europe and Western Asia. The exact timing of when it entered the Korean peninsula is unknown, but there is a record of recommending cultivation during the Myeongjong of Goryeo, so it is possible that it was generally entered through trade before the Goryeo Dynasty. The nature is flat (sometimes called warm), the taste is sweet, and there is no poison. It relaxes the inside and nourishes the rain, sees 5 chapters, helps with 12 gyeongmaek, increases the essence (津液) and passes through 9 gyu (竅). It strengthens the will and harmonizes several drugs. Jujube is rich in vitamins and carbohydrates. It relaxes the inside and protects the five intestines. If you eat it for a long time, your complexion will improve and your body will lighten up so you don't get old. The sweet taste of jujube has an effect on nervous stability. Jujube seeds are effective for insomnia as they contain a large amount of ingredients that relax the nerves to help you sleep well. When taken by people with anorexia or indigestion, it makes the stomach feel comfortable, nourishes the energy of the spleen, boosts the energy of the stomach and promotes appetite. Jujube has an excellent diuretic effect. Drinking jujube decoction water from time to time makes the flow of urine smoother and helps to lose weight. It is also effective in nervous breakdown, anemia, loss of appetite, and lethargy. Jujube contains abundant beta-carotene, which is effective in removing free radicals. In addition, the ingredient'betulinic acid' contained in jujube has anti-inflammatory effect, helping to improve symptoms of inflammatory diseases such as arthritis, dermatitis, and stomatitis, and the cAMP ingredient has anti-allergic action. In addition, the'polysaccharide' ingredient has a soothing effect, so if you consume jujube, you can expect the effect of stabilizing the body and mind, and it is also helpful in relieving stress and insomnia. Jujube is also rich in calcium and iron, making it ideal for symptoms of osteoporosis and anemia during menopause. Other effects of jujube are known to prevent hair loss, relieve hangover, increase appetite, and improve liver health.

Dried shiitake mushrooms are dried shiitake mushrooms in a well-ventilated and sunny place, and the nutrition of shiitake is concentrated. Dried shiitake mushrooms, which have a deeper aroma and taste than fresh shiitake mushrooms, have a rich taste. It contains a lot of vitamin D, and amino acids are produced during the drying process, so it is highly marketable unlike other dried mushrooms. Various pharmacological substances, such as anticancer substances and substances that inhibit blood pressure increase, have been discovered, and are in the spotlight as health-promoting foods. It is effective in preventing bowel cancer, prevents constipation and sukbyeon, and has the effect of lowering blood cholesterol, preventing arteriosclerosis. Fiber is effective in preventing diabetes, is effective in preventing obesity, and has the effect of lowering blood pressure. Shiitake contains lentinan, an anticancer substance, which helps in cancer treatment. In 2004, the Food and Drug Administration (FDA) selected dried shiitake as one of the top 10 anticancer foods. Among the ingredients of shiitake, it is proven to be effective in preventing the infection of the influenza virus, so it is also good for cold prevention, and there is a record that tea was boiled using dried shiitake mushrooms for colds in Korea. It contains a nucleic acid derivative and is effective in lowering cholesterol. In January 2007, the American Heart Association selected Shiitake as one of the top 10 foods effective in preventing hypertension.

Chungung, a perennial herb of the umbel family, is a plant native to Sichuan Province, China, and is similar to taro rooted, but the unique scent of Chinese medicine comes from the cinnamon. Cheongung is also called Gunggungi, Hogung, Hyanggwa, and Jakkunggung, and Cheongung is planted in various places, and Sancheongung and Tocheongung are grown or planted in the deep valleys north of the central part of Korea. The taste of cheonggung is very, and the nature is warm, and it acts on the sympogyeong, livergyeong, damgyeong, and samchogyeong. It has the effect of circulating blood well, even menstruation, removing wind and stopping pain. Through pharmacological experiments, sedation, coercion, uterine contraction, and antibacterial effects were found. It is also used for heavy headache, amenorrhea, menstrual relief, menstrual pain, postpartum abdominal pain, narrowing, and tendon pain, as well as for hypertension and ongjong. Chungoong is beneficial to hair and scalp health. For hair health, if you constantly wash your hair with decoction of Chungoong, dispersing and emulsifying effects appear, so it not only cleanses the scalp and adds shine to the hair, but also promotes hair growth. Can be seen. It is also helpful in removing bad breath and has the effect of calming the mind and body.It is also helpful to consume cheonggung when you have symptoms such as depression or anxiety, but smelling the scent of cheonggung is known to help alleviate related symptoms. have.

The kimchi manufacturing method according to the present invention comprises the steps of i) trimming main ingredients of kimchi such as cabbage and radish, ii) preparing and trimming kimchi subsidiary materials such as green onion, onion, garlic, ginger, sugar, starch syrup, red pepper powder, and salted fish, iii) preparing the herbal extract water by adding one or more herbal ingredients selected from angelica, astragalus, licorice, cinnamon, jujube, shiitake mushrooms, and cinnamon to water, and iv) preparing the herbal extract water and kimchi subsidiary material with glutinous rice paste and It provides a method for manufacturing herbal medicine kimchi comprising the steps of preparing a kimchi seasoning by mixing together, and v) mixing and mixing the kimchi seasoning with the trimmed kimchi main material.

The step of trimming the kimchi main ingredient includes cutting the prepared main ingredient into an appropriate size and precipitating it in brine and pickling it. The salinity of the brine is preferably about 10 to 12% in spring and autumn, about 8 to 10% in summer, and about 12 to 15% in winter.

In the step of preparing the herbal medicine extract water, the measured herbal medicine material is put in an appropriate amount of water and boiled. As the water, general purified water may be used, or water may be used again. The material for dashi water is not limited, but red anchovy, kelp, dried shrimp, pollack head, apple and/or pear, etc. may be used.

The amount of medicinal herbs used is 0.5 to 2 parts by weight of Angelicae per 100 parts by weight of water, 0.5 to 2 parts by weight of Astragalus, 0.05 to 0.2 parts by weight of licorice, 0.2 to 0.4 parts by weight of cinnamon, 0.5 to 0.7 parts by weight of jujube, 0.2 to 0.4 of shiitake mushrooms. It can be used in parts by weight and 0.05 to 0.2 parts by weight.

The boiling process may preferably use a high-am steam pot, and it is sufficiently boiled so that the herbal medicinal ingredients are completely brewed. Boiling time is appropriate for about 30 minutes to 1 hour, and in 45 minutes, the herbal ingredients are often oozing enough. The extract water, which is rich in herbal medicinal materials, is cooled by storing it at about 0~5℃.

The pickled main material is then washed and dehydrated, and then mixed with kimchi seasoning in which the herbal extract and kimchi subsidiary materials are mixed. If the main ingredient is Chinese cabbage, a so-called'kimchi filling' operation may be performed in which the kimchi seasoning is mixed between a single piece of cabbage leaves.

Hereinafter, the present invention has been described in detail by the following examples, but the present invention is not necessarily limited by the following examples.

1. Preparation of main ingredients

Chinese cabbage was prepared as the main ingredient. After dividing the cabbage into two, it was pickled through saline precipitation. It was allowed to settle in about 10% brine overnight. After that, the pickled cabbage was removed, washed with clean water, and left to stand at a temperature of 0 to 5°C to dehydrate.

2. Preparation of subsidiary materials

Salted anchovy, salted shrimp, radish, garlic, ginger, green onion, onion and red pepper powder were prepared. The radish was sliced, and the garlic and garlic were chopped and prepared. Vegetables such as leeks and onions were cut into appropriate sizes.

3. Preparation of herbal extract water

In 100Kg of water, add Angelicae 1,000g, Astragalus 1000g, Licorice 100g, Cinnamon 300g, Jujube 600g, Shiitake 300g, Chungoung 100g, and add anchovy, kelp, dried shrimp, pollock head, apple and pear as a dashi water ingredient. In addition, it was boiled for 45 minutes in a high-pressure steam cooker. After filtering out the boiled extract, it was left at a temperature of 0~5℃ to cool it down.

4. Preparation of Kimchi Seasoning

Kimchi seasoning was prepared by mixing the prepared subsidiary material with the extract of herbal medicine material. At this time, an appropriate amount of glutinous rice paste was added.

5. Mixing of main ingredients and seasoning

The above seasoning was added to the properly dehydrated Chinese cabbage and mixed. At this time, the mixing ratio was shown in Table 1 below.

division Raw material name Mixing ratio (%) Remark






Ingredients Pickled cabbage 66 Salted anchovy 0.80 Salted shrimp 1.91 Herbal extract 3.05 Water again 0.96 saline 0.64 Glutinous rice paste 2.67 Radish 9.55 Including radish juice (2Kg radish juice) garlic 2.39 ginger 0.57 Green Onion 0.96 onion 3.82 Sugar 1.59 corn syrup 1.27 Red pepper powder 3.82 Sum 100.00

On the other hand, kimchi prepared according to the present invention has a longer storage period compared to conventional kimchi. Specifically, Hwanggwi contains a large amount of polyphenols and has antibacterial and antioxidant effects, and licorice and cinnamon also have antibacterial/antioxidative properties. Due to such antibacterial/antioxidative activity, rancidity due to excessive production of lactic acid bacteria during kimchi fermentation can be prevented, and the storage period of kimchi can be extended for a long time.

Claims (2)

As a method of manufacturing herbal medicine kimchi,
i) Trimming the main ingredients of kimchi such as cabbage and radish,
ii) preparing and trimming subsidiary materials for kimchi such as green onion, onion, garlic, ginger, sugar, starch syrup, red pepper powder, and salted fish,
iii) preparing extract water of herbal medicinal materials by decoction of at least one medicinal herb selected from angelica, astragalus, licorice, cinnamon, jujube, shiitake mushrooms, and cheonggung in water,
iv) preparing kimchi seasoning by mixing the extract of the herbal medicine material and the kimchi subsidiary material with glutinous rice paste, and
v) comprising the step of mixing and mixing the kimchi seasoning with the trimmed kimchi main ingredients,
Korean herbal medicine kimchi manufacturing method. The method of claim 1,
Herbal medicine ingredients are 0.5 to 2 parts by weight of Angelicae per 100 parts by weight of water, 0.5 to 2 parts by weight of Astragalus, 0.05 to 0.2 parts by weight of licorice, 0.2 to 0.4 parts by weight of cinnamon, 0.5 to 0.7 parts by weight of jujube, 0.2 to 0.4 parts by weight of shiitake mushrooms Part, characterized in that the use of 0.05 to 0.2 parts by weight of cnidium,
Korean herbal medicine kimchi manufacturing method.

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