KR20210044523A - Preparation method of Kimchi using olive leaf - Google Patents

Abstract

The present invention relates to a method for producing olive leaf kimchi, in which olive leaves are uniformly treated and mixed to have a high fermentation inhibitory effect, thereby providing excellent distribution due to an extended shelf life, maximizing an SOD-like activity effect, and increasing overall preference. More specifically, the method comprises the following steps of: preparing an olive leaf powder; preparing seasonings and raw materials for kimchi; mixing 3 to 15 parts by weight of the olive leaf powder with 100 parts by weight of the seasoning; and adding 35 to 65 parts by weight of a mixture of the seasonings and olive leaf powder to 100 parts by weight of the prepared raw material for kimchi to produce olive leaf kimchi.

Description

Preparation method of Kimchi using olive leaf}

The present invention relates to a method of manufacturing olive leaf kimchi, and specifically, the use of olive leaves has a high fermentation inhibitory effect, so that the shelf life is extended to provide excellent distribution, and the inherent health promotion effects of olive leaves, including SOD-like activity effects. It relates to a method of manufacturing olive leaf kimchi having an increased overall acceptability by appropriately including bitterness and spiciness.

Olive tree (scientific name: olea europaea ) is a representative tree that uses oil from fruits. It grows up to about 12m tall, has a round tree top, and has a long oval with narrow leaves. It is an evergreen tree belonging to the ash family, and about 30 species grow wild in rocky or dry places in the Mediterranean, Asia, Africa and Australia.

From ancient times, olive leaf has been used as a folk medicine for the purpose of treating malaria and high fever. In addition, it is effective for symptoms such as high blood pressure, atherosclerosis, colon cancer, inflammation, and food poisoning. Olive leaf extract lowers blood pressure or coronary artery. It has been known to have effects such as increasing blood flow rate, alleviating arrhythmia, and preventing cramps in the muscles of the small intestine.

Kimchi is a traditional Korean food that is fermented at low temperatures to ensure proper aging and preservation by producing lactic acid by mixing cabbage and various vegetables as the main ingredients and mixing various seasonings. Kimchi is a traditional food rich in nutritionally important vitamins, minerals, fiber, lactic acid bacteria and various organic products, and more than 190 kinds of kimchi are known so far.

In recent years, kimchi has become a staple food in modern life, and there have been attempts to increase the preference of kimchi or make it possible for long-term storage.

As a related technology, in "Method of manufacturing fermented white kimchi" (Korean Patent No. 10-1795775), pickled cabbage is used in kimchi seasoning, excluding low-molecular sugar selected from the group consisting of sugar, oligosaccharides, and natural fermentation liquids of fruit or vegetable pickles. A process of reducing spicy and salty taste, producing deep taste, and increasing crunch through a method of sleeping at a low temperature for a long period of time is disclosed. In addition, in the "Method of manufacturing Ogapi Kimchi" (Korean Patent No. 10-1058799), red pepper powder, garlic, ginger, pickled anchovies, rice syrup, dashi water, ogapi extract, green tea A process of manufacturing Ogapi young sprout kimchi that can be stored for a long period of time by adding powder and chitosan is described. However, this is an invention that focuses on acceptability and storage, and there is a problem in that the functionality is poor.

Accordingly, the inventors of the present invention continued to research to give kimchi, which is used as a major side dish in Korea, more enhanced functionality and preference, while adding olive leaves to kimchi, thereby increasing the preference of kimchi and enabling long-term storage, while at the same time similar to SOD. Olive leaf kimchi was invented, showing activity and increasing nutrition.

Korean Registered Patent Publication No. 10-1795775 (2017. 11. 09.) Korean Patent Publication No. 10-1058799 (2011. 08. 23.)

The present invention has been invented to solve the above problems, and is to prepare olive leaf kimchi with increased overall palatability while maintaining the palatability of kimchi by consistently treating olive leaves and then combining them with kimchi seasoning.

In addition, the fermentation inhibitory effect is high, so that the shelf life is extended to manufacture olive leaf kimchi with excellent distribution.

It is to prepare olive leaf kimchi that maximizes the effect of SOD-like activity using specific olive leaf treatment conditions.

The present invention is a step of preparing olive leaf powder to achieve the above object, preparing seasonings and kimchi raw materials, mixing 3 to 15 parts by weight of the olive leaf powder to 100 parts by weight of the seasonings, the prepared kimchi Olive leaf kimchi is prepared by adding 35 to 65 parts by weight of a mixture of the seasonings and olive leaf powder to 100 parts by weight of raw materials to prepare olive leaf kimchi.

More specifically, in the step of preparing the olive leaf powder, the olive leaf powder is subjected to the steps of drying the raw olive leaves, the rolling of the dried olive leaves, and the steps of pulverizing the roasted olive leaves to prepare the olive leaf powder. Preparing olive leaf powder, but in the step of rolling the olive leaf, the olive leaf was put into a pan or cauldron, roasted at 130 to 280°C, and dried so that the moisture content was 2 to 8% by weight, and the olive leaf powder was prepared. The olive leaf to be pulverized in the step of pulverizing the size of 30 to 70 mesh may be used to prepare an olive leaf powder.

In addition, in the step of preparing the seasonings and kimchi ingredients, the kimchi ingredients are prepared by washing the kimchi ingredients and immersing them in brine, pickling at room temperature, washing and dehydrating them, and the seasonings are red pepper powder, jocheong, salt, garlic, ginger, It is prepared by mixing glutinous rice paste, green onion, fish sauce, salted shrimp, and water, but the kimchi raw material may be leaves of vegetables including cabbage.

In addition, in the step of preparing the olive leaf kimchi, 35 to 65 parts by weight of the mixed mixture is added to 100 parts by weight of the prepared kimchi raw material, and the mixed mixture is evenly buried between the prepared kimchi raw materials to prepare olive leaf kimchi. can do.

After the olive leaf of the present invention is regularly treated, it is combined with kimchi seasoning to maintain the palatability of kimchi and to manufacture an olive leaf kimchi with increased overall palatability.

In addition, it is possible to manufacture olive leaf kimchi with excellent distribution by extending the shelf life due to high fermentation inhibitory effect using olive leaves.

In addition, it has the effect of contributing to the promotion of public health by making kimchi to maximize the effect of SOD-like activity using olive leaves.

Advantages and features of the present invention, and a method of achieving them will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments disclosed below, and may be implemented in various different forms, and is provided to completely inform the scope of the invention to those of ordinary skill in the technical field to which the present invention pertains. It becomes. In addition, the present invention should be construed as including all embodiments falling within the scope of the appended claims.

The present invention relates to a method of manufacturing olive leaf kimchi, and more specifically, to an olive leaf kimchi with high fermentation inhibitory effect, prolonged shelf life, excellent distribution, maximum SOD-like activity effect, and increased overall acceptability. .

The olive leaf kimchi according to the present invention comprises: preparing olive leaf powder, preparing seasonings and kimchi raw materials, mixing 3 to 15 parts by weight of the olive leaf powder with 100 parts by weight of the seasoning, 100 weight of the prepared kimchi raw material Olive leaf kimchi is prepared by adding 35 to 65 parts by weight of a mixture of the seasonings and olive leaf powder to the portion to prepare olive leaf kimchi.

Hereinafter, each of the above steps will be described in detail.

The first step in making olive leaf kimchi is preparing olive leaf powder.

In more detail, in the step of preparing the olive leaf powder, the olive leaf powder comprises drying raw olive leaves, and rolling the dried olive leaves; Olive leaf powder is prepared through the step of pulverizing the roasted olive leaves to prepare olive leaf powder.In the step of rolling the olive leaves, the olive leaves are put into a pan or cauldron, roasted at 130 to 280°C, and dried to moisturize. The content may be 2 to 8% by weight, and the olive leaf pulverized in the step of preparing the olive leaf powder may be pulverized to a size of 30 to 70 mesh to prepare an olive leaf powder.

In the step of drying the fresh olive leaves, the fresh olive leaves may be dried in a cool, well-ventilated shade, and the olive leaves are preferably dried for 15 to 3 days, and for 1 to 2 days. Drying may be more desirable.

The fresh olive leaves to be selected may be used by mixing young leaves and old leaves so that the bitterness and spiciness of the olive leaves are most appropriately included, and the young leaves are 15 to 30 after the shoots of the olive leaves grow in the olive tree. It is preferable to use a leaf that is about one year old, and it may be preferable to use a leaf that is about 2 to 3 months old after the sprout of the olive leaf grows in order to give the most palatable taste.

In addition, when mixing the young olive leaves and old leaves, it is more preferable to mix and use the young leaves and old leaves in a weight ratio of 8 to 12: 4 to 8 to give the most palatable taste. I can.

The drying of the dried olive leaves is to increase the scent of the olive leaves, remove moisture to inactivate oxidative enzymes to block fermentation, to sufficiently express effective ingredients in the human body, and to increase overall acceptability. to be.

In the step of rolling olive leaves, it is preferable that the olive leaves are put into a pan or cauldron, dried at 130 to 280°C, and dried so that the moisture content is 2 to 8% by weight.

The rolling temperature may be more preferably treated at 200 to 280°C for 1 to 5 minutes, followed by 5 to 10 minutes at 180 to 200°C, and 8 to 12 minutes at 130 to 150°C.

When the roasting temperature is lower than the above-described temperature, the bitter taste of the olive leaves becomes stronger, so that the flavor of the olive leaf kimchi prepared according to the present invention may be impaired, and the roasting temperature is higher than the above-described temperature, Since the effective ingredients of the olive leaf are not sufficiently expressed, there is a possibility that the absorption rate in the body may be lowered, so it is preferable to roast and dry under the above conditions.

In addition, it is more preferable to carry out the pulverization step of the olive leaf to be carried out next to dry the olive leaf that has undergone the abrasion step for 10 to 60 minutes at 65 to 75°C for 10 to 60 minutes so that the moisture content is 3.5 to 5.5% by weight. I can.

In the step of preparing the olive leaf powder, the olive leaf powder is prepared by pulverizing the roasted olive leaf.

In more detail, the roasted olive leaf is preferably pulverized to a size of 30 to 70 mesh to prepare an olive leaf powder, and it may be more preferable to pulverize to a size of 40 to 60 mesh to prepare an olive leaf powder. have.

If the size of the pulverized olive leaf is less than 30 mesh, the functionality of the olive leaf kimchi prepared by the present invention may be degraded, and if the size of the crushed olive leaf is more than 70 mesh, the acceptability of the olive leaf kimchi prepared by the present invention Can be reduced.

The next step in preparing the olive leaf powder is preparing seasonings and kimchi raw materials.

More specifically, the kimchi raw material is prepared by washing the kimchi raw material, immersing it in brine, pickling at room temperature, washing and dehydrating, and the seasonings are red pepper powder, jocheong, salt, garlic, ginger, glutinous rice grass, green onion, fish sauce, and salted shrimp. , Prepared by mixing water, but the kimchi raw material may use the leaves of vegetables including cabbage.

The leaves of the vegetable may be used as a mustard, radish, red pepper leaves, leek, sesame leaves, parsley, garland chrysanthemum, green onion, chives, radish, and the like.

In the step of preparing the kimchi raw material, more preferably, the kimchi raw material is washed and cut into a size that is easy to eat, immersed in 5 to 12 wt% saline, marinated for 6 to 12 hours at room temperature, and then washed 1 to 3 times. It may be desirable to prepare by dehydration.

In the step of preparing the seasoning, more preferably 100 parts by weight of red pepper powder, 5 to 25 parts by weight of jocheong, 20 to 60 parts by weight of salt, 35 to 85 parts by weight of garlic, 5 to 25 parts by weight of ginger, 120 to 165 parts by weight of glutinous rice paste Part, 5 to 25 parts by weight of green onions, 25 to 55 parts by weight of fish sauce, 35 to 45 parts by weight of salted shrimp, and 25 to 85 parts by weight of water may be mixed and prepared to improve the preference of the olive leaf kimchi of the present invention. have.

The next step of preparing the seasonings and kimchi raw materials is a step of mixing 3 to 15 parts by weight of the olive leaf powder to 100 parts by weight of the seasonings.

More preferably, mixing 7 to 11 parts by weight of the olive leaf powder to 100 parts by weight of the seasoning may be most preferable in order to improve the preference of the olive leaf kimchi of the present invention.

If the mixed olive leaf powder is less than 3 parts by weight, the functionality of the olive leaf kimchi prepared according to the present invention may be reduced, and if the mixed olive leaf powder is more than 15 parts by weight, the acceptability of the olive leaf kimchi prepared by the present invention Can be reduced.

The next step of mixing 3 to 15 parts by weight of the olive leaf powder to 100 parts by weight of the seasonings is to add 35 to 65 parts by weight of a mixture of the seasoning and olive leaf powder to 100 parts by weight of the prepared kimchi raw material, It is a step of manufacturing.

More specifically, in the step of preparing the olive leaf kimchi, 35 to 65 parts by weight of the mixed mixture is added to 100 parts by weight of the prepared kimchi raw material, and the mixed mixture is evenly buried between the prepared kimchi raw materials, and the olive leaf kimchi Can be manufactured.

More preferably, it may be most preferable to add 45 to 55 parts by weight of a mixture of the seasonings and olive leaf powder to 100 parts by weight of the prepared kimchi raw material in order to improve the palatability of the olive leaf kimchi of the present invention.

If the added mixture is less than 35 parts by weight, the functionality of the olive leaf kimchi prepared according to the present invention may be degraded, and if the mixture is more than 65 parts by weight, the taste of the olive leaf kimchi prepared by the present invention may be reduced. I can.

Instead of mixing olive leaf powder with seasonings according to preference, olive leaf extract is mixed with glutinous rice paste to prepare olive leaf glutinous rice paste, and olive leaf glutinous rice paste may be mixed with the seasonings.

The olive leaf extract is mixed with 6.25 to 8.75 parts by weight of the olive leaf powder prepared in the step of preparing the olive leaf powder and heated to a temperature of 85 to 95°C until the mixture becomes 62.5 to 75 parts by weight after mixing with 100 parts by weight of purified water And filtered to prepare an olive leaf extract, and 1 part by weight of glutinous rice was dissolved in 2 to 4 parts by weight of the prepared olive leaf extract to prepare an olive leaf glutinous rice paste, and red pepper powder, jocheong, salt, garlic, and ginger were added to the olive leaf glutinous rice paste. , To prepare seasonings by mixing the prepared glutinous rice paste, green onion, fish sauce, and salted shrimp, more preferably 100 parts by weight of red pepper powder, 5 to 25 parts by weight of jocheong, and 20 to 20 parts by weight of salt, to 35 to 115 parts by weight of the prepared glutinous rice paste. 60 parts by weight of garlic, 35 to 85 parts by weight of garlic, 5 to 25 parts by weight of ginger, 120 to 165 parts by weight of glutinous rice, 5 to 25 parts by weight of green onion, 25 to 55 parts by weight of fish sauce, 35 to 45 parts by weight of salted shrimp are mixed. It may be desirable to enhance the acceptability of the olive leaf kimchi of the invention.

Hereinafter, the method for preparing olive leaf kimchi of the present invention will be described in detail by the following test examples and examples.

<Example 1>-Preparation of olive leaf kimchi of the present invention

After the sprouts of olive leaves grow in the olive tree, the leaves 20 days old and the leaves 2 months old are mixed in a weight ratio of 10:5, dried for 2 days in a cool and well-ventilated shade, and put in a pan to 250 After treatment at °C for 3 minutes, treatment at 190 °C for 7 minutes, 140 °C for 10 minutes, drying at 63 °C for 25 minutes, and pulverized to a size of 50 mesh. The kimchi raw material was prepared by washing the cabbage and cutting it, immersing it in 9% by weight of brine, marinating it at room temperature for 8 hours, washing twice and then dehydrating it. Seasonings are 100 parts by weight of red pepper powder, 15 parts by weight of jocheong, 40 parts by weight of salt, 55 parts by weight of garlic, 15 parts by weight of ginger, 155 parts by weight of glutinous rice paste, 15 parts by weight of green onion, 45 parts by weight of fish sauce, 40 parts by weight of salted shrimp, 45 parts by weight of water Mixing parts by weight and 9 parts by weight of the olive leaf powder were mixed with 100 parts by weight of the seasonings. Olive leaf kimchi was prepared by adding 45 parts by weight of a mixture of the seasonings and olive leaf powder to 100 parts by weight of the prepared kimchi raw material.

<Example 2>-Preparation of olive leaf kimchi of the present invention

Example 2 is prepared based on the production method of Example 1, but the kimchi raw material is not using cabbage, but an olive leaf kimchi prepared using a mustard.

<Example 3>-Preparation of olive leaf kimchi of the present invention

Example 3 is an olive leaf kimchi prepared based on the manufacturing method of Example 1, but not mixed with 9 parts by weight of the olive leaf powder, and 5 parts by weight of the olive leaf powder, to 100 parts by weight of the seasoning.

<Example 4>-Preparation of olive leaf kimchi of the present invention

Example 4 is prepared based on the manufacturing method of Example 1, but instead of mixing the olive leaf powder with seasonings, an olive leaf extract was mixed with glutinous rice paste to prepare an olive leaf glutinous rice paste. Mix with the seasonings, but the olive leaf extract is mixed with 7.55 parts by weight of the olive leaf powder prepared in the step of preparing the olive leaf powder, and then heated to a temperature of 90°C until the mixture becomes 68.5 parts by weight. And filtration to prepare an olive leaf extract, and 1 part by weight of glutinous rice was dissolved in 3 parts by weight of the prepared olive leaf extract to prepare an olive leaf glutinous rice paste, and 100 parts by weight of red pepper powder and 15 parts by weight of jocheong were added to 75 parts by weight of the prepared glutinous rice paste. It is an olive leaf kimchi prepared by mixing parts, 40 parts by weight of salt, 55 parts by weight of garlic, 15 parts by weight of ginger, 155 parts by weight of glutinous rice paste, 15 parts by weight of green onion, 45 parts by weight of fish sauce, and 40 parts by weight of salted shrimp.

<Comparative Example 1>

Comparative Example 1 was prepared based on the method of Example 1, but was prepared without mixing the olive leaf powder with seasonings.

<Comparative Example 2>

Comparative Example 2 was prepared based on the manufacturing method of Example 1, but was prepared by mixing 2 parts by weight of the olive leaf powder without mixing 9 parts by weight of the olive leaf powder with 100 parts by weight of the seasoning.

<Comparative Example 3>

Comparative Example 3 was prepared based on the manufacturing method of Example 1, but was prepared by mixing 18 parts by weight of the olive leaf powder without mixing 9 parts by weight of the olive leaf powder with 100 parts by weight of the seasonings.

<Comparative Example 4>

Comparative Example 4 was prepared based on the manufacturing method of Example 1, but was prepared by preparing olive leaf powder by omitting the step of rolling olive leaves when preparing the olive leaf powder.

<Comparative Example 5>

Comparative Example 5 was prepared based on the manufacturing method of Example 1, but when preparing the olive leaf powder, it was put into a pan in the step of rolling olive leaves and treated at 250°C for 3 minutes, and then at 190°C for 7 minutes. , It is a kimchi prepared by preparing olive leaf powder by processing at 100°C for 20 minutes without treatment in the order of 10 minutes at 140°C.

<Test Example 1> SOD-like activity effect test

The SOD-like activity effect test Put 20 ml of the liquid samples of Example 1, Example 2, Example 3, Comparative Example 1, Comparative Example 2, and Comparative Example 3 into a centrifuge tube, 0.2 mL of the sample, Tris-HCl buffer (50 mM Tris(hydroxymethyl) aminomethane + 10 mM EDTA, calibrated to pH 8.5) 3 mL and 0.2 mL of 7.2 mM pyrogallol (Yakuri Pure Chemicals Co., Kyoto, Japan) were added, reacted at 25° C. for 10 minutes, and 1 mL of 1 N HCl was added to stop the reaction. The amount of oxidized pyrogallol in the reaction solution was measured at 420 nm using a UV/VIS spectrophotometer, and the SOD-like activity was expressed as a percentage of the difference in absorbance between the addition and no addition of the sample solution.

SOD-like activity (%) = (1-(absorbance of sample added/absorbance without addition)) ㅧ100

SOD-like activity effect test result Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 100 ppm 13.35±0.37 15.77±0.82 14.95±0.74 2.33±1.65 5.76±1.29 15.73±0.93 500 ppm 21.74±1.41 19.92±0.39 18.76±1.21 3.71±0.43 8.81±0.54 22.24±1.72 1000 ppm 29.41±1.66 26.13±1.85 23.69±0.38 5.64±1.87 11.63±1.75 28.31±0.38

As a result, as shown in Table 1, as the concentration increased in the order of Example 1, Example 2, Comparative Example 3, Example 3, Comparative Example 2, Comparative Example 1, the SOD-like activity increased.

<Test Example 2> Storage property increase effect test

The test for the effect of increasing storability is Example 1, Example 2, Example 3, Example 4, Comparative Example 1, Comparative Example 2, Comparative Example 3, Comparative Example 4, Comparative Example 5 The ingredients and broth of Comparative Example 5 were made to be 1:1, and then ground with a grinder. Then, the solid was filtered and then measured at room temperature using a pH meter (S20K, METTLER TOLEDO, USA). The pH of kimchi was compared by dividing it into 10 days, 20 days, 30 days and 60 days after preparation.

Changes in pH of Kimchi by Period term
(After manufacturing) 10 days 20 days 30 days 60 days Example 1 5.7 5.6 5.4 5.3 Example 2 5.8 5.6 5.5 5.3 Example 3 5.6 5.4 5.3 5.1 Comparative Example 1 5.3 4.7 4.1 3.5 Comparative Example 2 5.5 4.9 4.3 3.7 Comparative Example 3 5.8 5.7 5.5 5.3

As a result, as shown in Table 2, the fermentation inhibitory effect was shown in the order of Example 1, Example 2, Comparative Example 3, Example 3, Comparative Example 2, and Comparative Example 1, and the shelf life was extended to show excellent circulation.

<Test Example 3> Sensory evaluation of Examples and Comparative Examples

Example 1, Example 2, Example 3, Example 4, Comparative Example 1, Comparative Example 2, Comparative Example 3, Comparative Example 4, and Comparative Example 5 were prepared, aged at 5°C for 50 days, and then consumed.

The sensory test consisted of 50 trained panelists, and each treatment group was rated with a full score of 10 points, and the average value was calculated and compared. At this time, 10 points were the best, and 1 point was the poorest quality.

Sensory evaluation comparison division incense flavor Remove bitter taste Hardness Overall acceptability Example 1 9.0 9.5 9.5 9.5 9.38 Example 2 9.5 9.0 9.5 9.0 9.25 Example 3 8.5 9.0 9.5 8.5 8.88 Example 4 9.0 9.0 9.5 9.0 9.13 Comparative Example 1 6.5 6.0 8.5 6.0 6.75 Comparative Example 2 8.0 8.0 9.0 8.0 8.25 Comparative Example 3 6.0 5.5 5.5 8.0 6.25 Comparative Example 4 5.0 5.0 7.0 7.0 6.00 Comparative Example 5 7.5 7.0 8.5 7.0 7.50

As a result, as shown in Table 3, Examples 1 to 4 exhibited superior results than Comparative Examples 1 to 5 in all respects in terms of aroma, taste, bitterness removal, hardness, and overall preference.

Claims (4)

In the production method of olive leaf kimchi using olive leaves,
The method of manufacturing the olive leaf kimchi
Preparing olive leaf powder;
Preparing seasonings and kimchi ingredients;
Mixing 3 to 15 parts by weight of the olive leaf powder to 100 parts by weight of the seasonings;
Preparing olive leaf kimchi by adding 35 to 65 parts by weight of a mixture of the seasonings and olive leaf powder to 100 parts by weight of the prepared kimchi raw material; .
The method of claim 1,
In the step of preparing the olive leaf powder, the olive leaf powder comprises drying the raw olive leaves; Rolling the dried olive leaves; Preparing olive leaf powder through the step of pulverizing the roasted olive leaf to prepare olive leaf powder,
In the step of rolling the olive leaves, the olive leaves are put into a pan or cauldron, roasted at 130 to 280°C, and dried so that the moisture content is 2 to 8% by weight,
The olive leaf pulverized in the step of producing the olive leaf powder is pulverized to a size of 30 to 70 mesh to prepare an olive leaf powder.
The method of claim 1,
In the step of preparing the seasoning and kimchi raw material, the kimchi raw material is prepared by washing the kimchi raw material, immersing it in brine, pickling at room temperature, washing and dehydrating, and the seasoning is red pepper powder, jocheong, salt, garlic, ginger, glutinous rice paste. , Green onion, fish sauce, salted shrimp and water are mixed to prepare,
The kimchi raw material is a method for producing olive leaf kimchi using olive leaves, characterized in that the leaves of vegetables including cabbage are used.
The method of claim 1,
In the step of preparing the olive leaf kimchi, 35 to 65 parts by weight of the mixed mixture is added to 100 parts by weight of the prepared kimchi raw material, and the mixed mixture is evenly buried between the prepared kimchi raw materials to prepare olive leaf kimchi. Method for producing olive leaf kimchi using olive leaves, characterized in that.