KR20210059952A - Preparing method of Kimchi with oriental herb and Kimchi prepared by the same - Google Patents

Abstract

The present invention, after marinating the cabbage by immersing it in salt water, washing and preparing the pickled cabbage to prepare the pickled cabbage; Kimjang step of mixing pickled cabbage with functional glutinous rice paste, vegetable and seasoning mixed functional kimchi; And aging step of aging the pickled cabbage mixed in the functional kimchi at 0 ~ 10 ℃; containing, to a method for manufacturing oriental kimchi and oriental kimchi prepared by this method, the oriental kimchi of the present invention, various materials and seasonings They harmonize well with each other, so the flavor of kimchi is excellent, and effects such as antioxidant effect, immunity improvement, adult disease prevention, and inflammation suppression by herbal ingredients can be obtained.

Description

Preparing method of Kimchi with oriental herb and Kimchi prepared by the same}

The present invention relates to a method of manufacturing oriental medicine kimchi, and more particularly, by using a broth made by sweetening oriental herbs as a kimchi material, various ingredients and seasonings in kimchi are well harmonized with each other to enhance the flavor of kimchi, and at the same time, The present invention relates to a method of manufacturing herbal kimchi that can obtain effects such as antioxidant efficacy, immunity improvement, adult disease prevention, and inflammation suppression, and herbal kimchi prepared accordingly.

Since ancient times, a method of marinating vegetables with salt and mixing them with seasoning has been developed to store juicy vegetables for a long time, and this has become today's kimchi.

Kimchi is a fermented food of Korean vegetables that is made by adding vegetables such as cabbage and radish and spices such as red pepper powder, ginger, garlic, and salted fish. It is an important side dish that cannot be left out of the Korean table. Kimchi is rich in various minerals and minerals, so it is excellent nutritionally, and has become a source of vitamins in winter when vegetables are scarce. The types of kimchi vary greatly depending on the ingredients used, manufacturing methods, and regions.

Kimchi has played an important role in corrosion because organic acids and free amino acids produced during fermentation are harmonized with the flavors of spices, and organic acids such as lactic acid promote appetite.

In the winter, when vegetables were scarce, kimchi was manufactured and consumed at home in the form of kimchi, unlike in the past, with the development of the processed food industry, the increase in women's participation in society, the rapid growth of the food service industry, and the increase in group meals. It is gradually changing to a form of consumption that is purchased and consumed. Due to this, the market size of kimchi is growing, and the export volume is increasing as the anticancer effect is known to the international community.

In addition, as the nutritional and physiological characteristics of kimchi have been revealed in the modern age, kimchi is attracting attention as a global health food, and accordingly, research and development to improve the nutritional function, including the taste and aroma of kimchi, are actively in progress. In this way, it is intended to provide a method of manufacturing oriental kimchi with improved nutritional function and flavor of kimchi, and oriental kimchi prepared accordingly.

Registered Patent No. 10-2027158 (registered on September 25, 2019)

In the present invention, by using the broth made by decoction of herbal ingredients as kimchi ingredients, various ingredients and seasonings in kimchi are well harmonized to enhance the flavor of kimchi, and at the same time, antioxidant efficacy, immunity improvement, prevention of adult diseases, inhibition of inflammation, etc. It is intended to provide a method of manufacturing oriental medicine kimchi that can obtain an effect and oriental medicine kimchi manufactured accordingly.

A method of manufacturing a herbal kimchi according to an embodiment of the present invention for achieving the above-described object comprises: preparing a pickled cabbage by immersing the cabbage in salt water and pickling it, and then washing the cabbage to prepare a pickled cabbage; Kimjang step of mixing pickled cabbage with functional glutinous rice paste, vegetable and seasoning mixed functional kimchi; And a aging step of aging the pickled cabbage mixed with functional kimchi at 0 to 10°C.

The step of preparing the pickled cabbage includes the step of pickling the cabbage by immersing the cabbage in salt water in which seawater and sea salt are mixed in an amount of 1:0.1 to 0.3 parts by weight, and allowed to stand for 7 to 10 hours; Bubble washing step of bubble washing the cabbage obtained through the pickling step 1 to 3 times; And a general washing step of washing the cabbage after the bubble washing step by immersing it in water.

In addition, the functional glutinous rice paste, herbal broth manufacturing step of preparing herbal broth by extracting herbal ingredients with hot water; Herbal glutinous rice paste manufacturing step of mixing 40 to 65 parts by weight of glutinous rice and heating for 70 to 120 minutes with respect to 100 parts by weight of the herbal broth; And a functional glutinous rice paste manufacturing step of preparing a functional glutinous rice paste by mixing the taste broth obtained by extracting the broth material with hot water and the herbal glutinous rice paste and heating for 20 to 50 minutes.

The herbal ingredients are, based on 100 parts by weight of angelica, 12 to 25 parts by weight of Hwangchil root, 17 to 26 parts by weight of rhinoceros, 8 to 32 parts by weight of hut, 15 to 25 parts by weight of mistletoe, 15 to 25 parts by weight of bellflower, and 16 parts by weight of gasoline. It is preferable to contain ~23 parts by weight, and the stock material is, based on 100 parts by weight of radish, 48 to 75 parts by weight of onion, 20 to 53 parts by weight of green onion, 16 to 39 parts by weight of dried pollack, 12 to 35 parts by weight of dried pollack It is preferable to include 12 to 35 parts by weight of dried shrimp and 8 to 28 parts by weight of kelp.

In another embodiment of the present invention, there may be mentioned herbal kimchi manufactured by this method.

According to the method of manufacturing herbal kimchi of the present invention, there is an advantage of increasing the flavor of kimchi by using a broth made by decoating oriental herbal ingredients as a kimchi material when making kimchi, so that various ingredients and seasonings in kimchi are well harmonized with each other.

In addition, as the herbal ingredients are used, effects such as antioxidant efficacy, immunity improvement, geriatric disease prevention, and inflammation suppression can be obtained, and kimchi is not easily rested or soft, and the crunchiness is maintained for a long period of time.

Before describing in detail through preferred embodiments of the present invention, terms or words used in the present specification and claims should not be construed as being limited to conventional or dictionary meanings, and meanings consistent with the technical idea of the present invention. And should be interpreted as a concept.

Throughout the present specification, when a certain part "includes" a certain component, it means that other components may be further included rather than excluding other components unless specifically stated to the contrary.

Hereinafter, an embodiment of the present invention will be described. However, the scope of the present invention is not limited to the following preferred embodiments, and those skilled in the art can implement various modified forms of the contents described in the present specification within the scope of the present invention.

First, the present invention relates to a method of manufacturing oriental medicine kimchi using oriental medicine broth obtained by extracting various oriental medicine materials with hot water, and to the oriental medicine kimchi manufactured according to the method, and the oriental medicine kimchi of the present invention, various materials and seasonings are well harmonized with each other. The flavor is excellent, and it has the advantage of obtaining effects such as antioxidant effect, immunity improvement, adult disease prevention, and inflammation suppression by herbal ingredients.

Herbal kimchi manufacturing method of the present invention, after marinating the cabbage by immersing in salt water, and washing the cabbage to prepare the pickled cabbage preparation step; Kimjang step of mixing pickled cabbage with functional glutinous rice paste, vegetable and seasoning mixed functional kimchi; And a aging step of aging the pickled cabbage mixed with functional kimchi at 0 to 10°C.

First, the step of preparing pickled cabbage is a step performed to soften the fibers by removing moisture from the cabbage by immersing the cabbage in salt water, and to increase the storage properties.The cabbage is immersed in salt water and allowed to stand for a predetermined period of time. Pickling step of pickling; Bubble washing step of washing the cabbage obtained through the pickling step using a bubble; And a general washing step of washing by immersing the cabbage that has undergone the bubble washing step in water.

The pickling step is a step of pickling the cabbage by immersing the cabbage in salt water in which seawater and sea salt are mixed in an amount of 1:0.1 to 0.3 parts by weight, and allowed to stand for 7 to 10 hours.

As a pickling solution used for pickling cabbage, salt water mixed with sea water and sea salt is used instead of salt water mixed with normal tap water and salt. As such, various minerals contained in sea water are removed by using sea water instead of normal tap water. Not only does it permeate into the cabbage to increase its nutritional function, but it is pickled quickly even if you use less salt, so that the soft and crispy texture of the cabbage can be maintained for a long time.

At this time, the seawater used for salt water may be used as general seawater, but preferably, the seawater obtained by collecting only the supernatant after allowing the general seawater to stand for 1 to 7 days may be used. By using only the seawater supernatant from which various foreign substances have been removed, problems such as bad taste, fishy smell, and foreign substance chewing that may occur in kimchi can be prevented.

If the seawater is allowed to settle for less than 1 day, the effect of removing foreign matter is insignificant, and if it exceeds 7 days, the seawater may decay and cannot be used.Therefore, it is recommended to use the seawater supernatant obtained by allowing the seawater to settle for 1 to 7 days. desirable.

Natural sea salt used for salt water is the salt obtained by evaporating the water of the seawater and aged for 3 to 5 years to remove the bitter water.If the aging period is less than 3 years, the content of bitter water contained in the sea salt is high, including bitter taste. Various unpleasant tastes may occur, which can damage the flavor of kimchi. If it exceeds 5 years, the effect of enhancing flavor by removing additional bittern is insignificant.

Salt water may be a mixture of seawater and sea salt in an amount of 1:0.1 to 0.3 parts by weight, and if the content of sea salt is less than 0.1 parts by weight, the salt water concentration is too low, and the time to pickle the cabbage until the texture of the cabbage becomes softer is significantly longer. , Kimchi may become soft quickly due to an increase in pickling time, and if it exceeds 0.3 parts by weight, the saltiness of the cabbage may become excessive and intake may be difficult if the kimchi is pickled until the texture of the cabbage is sufficiently soft. It is preferable to use salt water in which seawater and sea salt are mixed within the range of one part by weight.

The cabbage obtained through the pickling step as described above is washed and prepared through a bubble washing step and a general washing step.

The bubble washing step is a step of washing the cabbage by putting clean water and cabbage into a container in which bubbles are generated and generating bubbles, and at this time, tap water may be used as water, and the time when bubbles are generated may be 1 to 5 minutes. This bubble washing step is preferably performed 1 to 3 times, and if it is performed less than once, the salt water on the surface of the cabbage is not sufficiently removed, so that kimchi may be made saltier than necessary, and if it exceeds 3 times, Due to excessive washing, the saltiness of kimchi becomes insufficient, which not only damages the taste of kimchi, but also deteriorates storage, so that molds and viruses can easily proliferate, so the bubble washing step is preferably performed 1 to 3 times.

The general washing step is a step of finally washing the cabbage, and may be performed in such a manner that the cabbage is immersed in clean water and allowed to stand for a predetermined time and then the cabbage is taken out.

The pickled cabbage prepared through such a step is sufficiently moistened, the texture is soft and soft, and at the same time, an appropriate salty taste is imparted.

Next, a kimjang step of mixing the prepared pickled cabbage into a functional kimchi in which a functional glutinous rice paste, vegetables and seasoning are mixed is performed. In this step, the functional kimchi genus is placed between individual leaves of the cabbage, and pressure is applied while rubbing, so that the cabbage and the functional kimchi genus can be effectively mixed.

The kimchi, which includes functional glutinous rice paste, vegetables, and seasoning sauce, may be included in an amount of 15 to 62 parts by weight of functional glutinous rice paste, and 80 to 120 parts by weight of seasoning paste, based on 100 parts by weight of vegetables, and pickled by being included in such a weight ratio. It is formed in a form that is easy to mix with cabbage, and each ingredient is well harmonized with each other, so that the flavor and umami of kimchi are excellent.

Vegetables, radish, leek, chives, leeks, gong, mustard, parsley, carrots, and other vegetables are cut into appropriate sizes.In order to enhance the flavor of kimchi, based on 100 parts by weight of radishes, 19 to 38 parts by weight of green onions, It may contain 23 to 40 parts by weight of leek, 1 to 5 parts by weight of auditory, 15 to 36 parts by weight of fresh vegetables, and 15 to 45 parts by weight of other vegetables such as parsley, carrots, and chives.

In particular, in the case of hearing, since a cool and neat flavor is added, it is preferable to use it together, and when it exceeds 5 parts by weight, it is preferable to use it in the range of 1 to 5 parts by weight, since it may have a fishy smell.

The seasoning sauce is prepared by mixing seasonings such as red pepper powder, garlic, ginger, salted shrimp, salted anchovy, salted canary fish, sugar, stevia, plum juice, etc., based on 100 parts by weight of red pepper powder, 50 to 90 parts by weight of garlic, 3 to 3 ginger. It may contain 8 parts by weight, 70 to 88 parts by weight of salted shrimp, 60 to 76 parts by weight of salted anchovies, and 15 to 35 parts by weight of stevia, and it is preferable to use ground garlic or ginger.

Stevia contained in marinade is a natural sweetener that does not contain sugar and has a sweet taste, and because it is discharged without being digested or absorbed by the human body, it has the advantage that even those who need to pay attention to the blood sugar index or calories can consume it. However, since stevia has a stronger sweet taste than sugar, if it is contained in excess of 35 parts by weight, the kimchi is excessively sweetened and the taste deteriorates, so it is preferable to be included within the above-described weight range.

Functional glutinous rice paste is obtained by heating oriental medicine broth, flavor broth, and glutinous rice together. When using such glutinous rice paste, the taste of kimchi becomes deeper and richer than glutinous rice paste made using tap water or purified water. Can be obtained, and the ingredients included in the functional seasoning are better harmonized with each other, so that the flavor is enhanced, and the herbal broth has the advantage of obtaining effects such as antioxidant effect, immunity improvement, adult disease prevention, and inflammation suppression. The oriental medicine broth has the effect that kimchi is not easily rested or soft, and the crunchiness is maintained for a long period of time.

This functional glutinous rice paste, herbal broth manufacturing step of preparing herbal broth by extracting herbal ingredients with hot water; Herbal glutinous rice paste manufacturing step of mixing 40 to 65 parts by weight of glutinous rice and heating for 70 to 120 minutes with respect to 100 parts by weight of the herbal broth; And a functional glutinous rice paste manufacturing step of mixing the flavor broth obtained by extracting the broth material with hot water and the herbal glutinous rice paste and heating for 20 to 50 minutes to prepare a functional glutinous rice paste.

Herbal broth manufacturing step is a step of manufacturing oriental herbal broth by extracting herbal ingredients with hot water, as oriental herbal ingredients, 100 parts by weight of angelica, 12 to 25 parts by weight of Hwangchil root, 17 to 26 parts by weight of beef, 8 to 32 parts by weight of hut 15 to 25 parts by weight of mistletoe, 15 to 25 parts by weight of bellflower and 16 to 23 parts by weight of gasoline may be used.

Specifically, the step of preparing the herbal broth includes a stationary step of immersing 65 to 130 g of the herbal ingredients in 1L of purified water at room temperature and allowing it to stand for 15 to 30 minutes; A first heating step of heating the mixture obtained through the first step at 180 to 250° C. for 20 to 40 minutes; A second heating step of heating the mixture obtained through the first heating step at 50 to 80° C. for 1 to 4 hours; And a filtering step of separating only the liquid component to obtain oriental medicine broth.

When the amount of oriental herbal ingredients used for 1 liter of purified water during the manufacturing of oriental herbal broth is less than 65g, it is difficult to obtain effects such as flavor enhancement and nutritional improvement by herbal ingredients, and if it exceeds 130g, the herbal medicine flavor is excessive, rather than kimchi. Since the inherent flavor is hindered, it is preferably used in the above-described weight range.

Among the manufacturing steps of oriental medicine broth, the stationary step may be performed to increase extraction efficiency when extracting hot water by immersing the dried oriental herbs in water to evenly infiltrate moisture into the fibers of the oriental herbs.

In the first heating step performed after the stationary step, the fibers of the herbal material are rapidly destroyed by applying heat at a high temperature of 180 to 250°C to the mixture of water and herbal materials, thereby first destroying the various active ingredients contained in the herbal material. In the second heating step, by applying heat at a low temperature of 50 to 80°C for a long time, it is possible to stably extract the active ingredient of the herbal material without destroying it.

In the case of continuous extraction at high temperature without going through the two-stage heating step as described above, additional ingredients that cause bitterness or unfavorable taste in addition to the useful active ingredients contained in oriental herbal ingredients are extracted together, which causes a problem that hinders the flavor of kimchi. I can. On the other hand, in the case of continuous extraction at low temperature, there is a problem that the extraction efficiency of the active ingredient is lowered and the extraction efficiency is lowered, and accordingly, the effect of enhancing flavor and nutrition is lowered. It is desirable to extract.

In addition, in the case of low-temperature extraction, if the heating time exceeds 4 hours, substances that cause various off-flavors such as bitterness and unpleasant taste are extracted together as in the case of only high-temperature extraction, thereby inhibiting the flavor of kimchi. It is preferable that the time proceeds for 1 to 4 hours.

Next, the filtration step is a step of obtaining only liquid herbal broth by filtering the solid oriental herbal material contained in the mixture that has undergone the second heating step using a sieve, hemp, ramie, or the like.

The oriental medicine broth prepared in this way is mixed with glutinous rice through the herbal glutinous rice paste manufacturing step, heated and stirred to form the oriental glutinous rice paste.At this time, 40 to 65 parts by weight of glutinous rice are mixed with respect to 100 parts by weight of the oriental medicine broth. It is desirable.

When glutinous rice is contained in less than 40 parts by weight, it takes a long time to heat and stir until the glutinous rice is changed into a full form due to the excessive content of the herbal broth, and the flavor of the kimchi is hampered by the strong scent of herbal ingredients from the herbal broth. Can cause problems. This is because when the glutinous rice is contained in an amount exceeding 65 parts by weight, the amount of glutinous rice is excessive, and moisture is insufficient before the glutinous rice is changed into a paste formulation, which may cause problems such as sticking or burning during heating.

If glutinous rice is used as glutinous rice instead of round glutinous rice, it is preferable to use round glutinous rice instead of powder, since nutrients may be destroyed during the grinding process to produce the powder. Do.

Next, when the herbal glutinous rice paste having a predetermined viscosity is produced through the herbal glutinous rice paste manufacturing step, a functional glutinous rice paste manufacturing step of producing a functional glutinous rice paste is performed by adding more flavor broth thereto and heating and stirring. .

At this stage, the taste broth may be included in an amount of 50 to 80 parts by weight based on 100 parts by weight of oriental medicine broth, and if it is included in less than 50 parts by weight, the effect of enhancing the flavor by the flavor broth is insignificant, and when it exceeds 80 parts by weight, , It is preferable to be included within the above-described weight range because the flavor of the taste broth is strong, so that a salty and fishy taste may be excessively generated.

The taste broth is a liquid component obtained by mixing a total of 80 to 160 g of broth material with respect to 1 liter of purified water, heating at 80 to 150°C for 1 to 3 hours, and removing the broth material, and has the effect of enhancing the flavor of kimchi. Serve.

At this time, 100 parts by weight of radish, 48 to 75 parts by weight of onion, 20 to 53 parts by weight of onion, 16 to 39 parts by weight of dried pollack, 12 to 35 parts by weight of dried pollack, 12 to 35 parts by weight of dried shrimp and 8 to It is preferable to use 28 parts by weight, and by using such a broth material, the sweetness and flavor of vegetables such as radish, onion, and leek, and the cool and savory flavor derived from dried fish are harmonized to obtain the effect of enhancing the umami and flavor of kimchi. I can.

The herbal glutinous rice paste manufacturing step and the functional glutinous rice paste manufacturing step can be performed at a low temperature of 50 to 80°C. If it is performed at a high temperature other than a low temperature, water will boil, and the mixture will splash out of the heating container due to the viscosity of the mixture. It is preferable that heating and stirring are performed within the above-described temperature range because there is a problem that the formulation of glutinous rice paste is formed unevenly because uniform stirring is not possible.

When the liquid herbal broth and flavor broth are added in the kimjang stage, in which pickled cabbage, glutinous rice paste, vegetables and seasoning are mixed, the pickled cabbage is not matured as it is mixed with various seasonings and vegetables. There is a problem in that the taste of kimchi is deteriorated because the seasoning flows down together and the kimchi taste is deteriorated because it is aged in a state that is not maintained evenly in the pickled cabbage.

On the other hand, when the oriental medicine broth and flavor broth are used in the glutinous rice paste manufacturing step as in the present invention, since the liquid component separation problem due to the addition of the liquid component in the kimjang step does not occur, the above-described problem can be prevented, Functional glutinous rice paste, oriental medicine broth, and flavor broth are already mixed with seasoning sauce or other vegetables in a state that expresses a flavor that is evenly harmonized with each other.Therefore, the taste and aroma of seasoning sauce, vegetables, and functional glutinous rice paste are not separated, but the flavor of kimchi is harmonized evenly. It is possible to obtain the effect of enhancing.

On the other hand, after the kimjang step in which the pickled cabbage is mixed with the functional kimchi, the aging step of maturing the pickled cabbage mixed with the functional kimchi at 0-10°C is performed.

The aging temperature is not particularly limited, but if the aging temperature is less than 0℃, the fibers of the pickled cabbage may be destroyed and the texture of the kimchi may be impaired. If the aging temperature exceeds 10℃, the taste of the kimchi may change or , Since the pickled cabbage can be quickly softened, it is preferable that the aging proceeds in the above-described temperature range.

In the method for manufacturing herbal kimchi of the present invention, the herbal ingredients are not used as they are, and the extracts extracted with hot water are used, and the herbal ingredients are not directly added to kimchi. Can be prevented.

In addition, since the extract obtained by hot water extraction of herbal ingredients is primarily mixed with glutinous rice paste and flavor broth, and secondarily mixed with pickled cabbage with seasoning and vegetables, the unique aroma of herbal ingredients is not separated from the flavors of other vegetables or seasonings. It is evenly harmonized to achieve the effect of enhancing flavor.

Hereinafter, specific actions and effects of the present invention will be described through an embodiment of the present invention. However, this has been presented as a preferred example of the present invention, and the scope of the present invention is not limited according to the embodiment.

[ Manufacturing example ]

Marinated cabbage manufacturing

First, the supernatant obtained by allowing the seawater to stand for 2 days was collected, and 30 kg of sea salt from which the bittern was removed was mixed in 150 kg of the seawater supernatant for 5 years, and then 20 sachets of cabbage washed with water were immersed in the salt water obtained by stirring. After marinating for an hour, the cabbage was taken out. The pickled cabbage was put in a container containing tap water and bubbles generated, and then washed by generating bubbles, and then the water was discarded, and new tap water was added to generate additional bubbles to perform bubble washing. Next, the cabbage was immersed in a container containing tap water and then taken out, and the extracted cabbage was stacked and allowed to stand for a while to prepare a pickled cabbage from which water was removed.

Functional Kimchi Produce

Radish, Japanese leek, leek, gong, oyster, parsley, and carrot were washed and trimmed to prepare a mixture of radish 1kg, leek 316g, leek 252g, ginseng 23g, freshly 325g, parsley 208g, and carrot 150g.

Next, a seasoning was prepared by mixing 1 kg of red pepper powder, 805 g of ground garlic, 54 g of liver ginger, 802 g of salted shrimp, 675 g of salted anchovy and 285 g of stevia.

Next, 58 g of glutinous rice was mixed with 550 g of oriental medicine broth, heated at 60° C. and stirred to prepare herbal glutinous rice paste, and 67 g of taste broth was mixed and heated while stirring at the same temperature to prepare functional glutinous rice paste.

Thereafter, 1 kg of vegetables, 850 g of seasoning sauce and 480 g of functional glutinous rice paste were mixed to prepare a functional kimchi soup.

With the herbal broth, 110 g of herbal ingredients were immersed in 1 L of purified water and allowed to stand for 20 minutes, and then the mixture was heated to 200°C for 25 minutes, lowered the temperature and heated to 60°C for 3 hours, and then only the liquid component What was obtained by filtration was used.

At this time, 50g of angelica, 10g of hwangchil root, 10g of hyssles, 10g of hut, 10g of mistletoe, 10g of bellflower and 10g of gasiogapi were used as herbal ingredients.

Kimjang and ripening

The previously prepared pickled cabbage was mixed in a functional kimchi, put in an airtight container, and aged for one month in a storage at 4°C to prepare the herbal kimchi of Example 1.

[ Experimental example One]

Herbal kimchi was prepared by using the same method as in Preparation Example, but the oriental medicine kimchi of Comparative Example 1 was prepared using salt water in which seawater and sea salt, which were directly collected as a pickling solution in the manufacturing step of pickled cabbage, were mixed in a weight ratio of 5:1. , Herbal kimchi of Comparative Example 2 was prepared using salt water in which tap water and salt water aged 5 years as a pickling solution were mixed in a weight ratio of 3.8:1.

Then, targeting 30 panelists in their 10s to 60s, after tasting the oriental kimchi of Example 1, Comparative Example 1 and Comparative Example 2, 1 for the bitter taste, salty taste, miscellaneous taste, umami taste and overall preference items of each kimchi. After giving a score according to the 5-point scale method from points (very poor) to 5 (very excellent), the scores for each item were averaged and described in Table 1.

bitter Salty Miscellaneous taste Umami Overall symbol diagram Example 1 5.0 4.7 5.0 4.9 4.9 Comparative Example 1 3.5 4.2 2.8 4.3 3.8 Comparative Example 2 4.2 4.0 4.1 2.6 3.8

Referring to the experimental results in Table 1, in the case of Example 1 using the seawater supernatant and the sea salt aged for 5 years, it received a high evaluation of 4.7 points or more in all items, and the overall symbol was also evaluated as very excellent as 4.9.

On the other hand, in the case of Comparative Example 1, it was evaluated that the salty taste or umami was excellent, but the taste such as bitterness or miscellaneous taste was evaluated to have low overall preference, and in the case of Comparative Example 2, the bitter taste and the miscellaneous taste were evaluated as compared to Comparative Example 1. It was good, but it was evaluated that the overall preference was low due to poor umami taste.

From the results of this experiment, when the seawater is allowed to stand and only the supernatant is separated, and the salt mixed with the sea salt aged for 5 years is used as a pickling solution for cabbage, the taste of kimchi increases, and at the same time, unpleasant taste such as bitterness or unpleasant taste is unpleasant. It was confirmed that the taste was removed to improve the flavor of kimchi and improve consumer preference.

[ Experimental example 2]

Comparative Example 3 using a general glutinous rice paste made by scooping glutinous rice with tap water with the glutinous rice paste used, but prepared using the same manufacturing method as the herbal kimchi of Example 1 In Comparative Example 4 using glue, the herbal kimchi of Comparative Example 5 was prepared using glutinous rice paste prepared without the use of taste broth when preparing glutinous rice paste.

In addition, Comparative Example 6 using the same manufacturing method as the herbal kimchi of Example 1, but using the herbal broth obtained by continuously heating at 200°C for 1 hour without low-temperature heating when preparing the herbal broth used for glutinous rice paste, high temperature Herbal kimchi of Comparative Example 7 was prepared using the oriental medicine broth obtained by continuously heating at 60° C. for 4 hours without heating.

Thereafter, sensory evaluation was performed on the items of bitter taste, salty taste, miscellaneous taste, umami taste, and overall preference for each herbal kimchi in the same manner as in Experimental Example 1, and the results are shown in Table 2.

bitter Salty Miscellaneous taste Umami Overall symbol diagram Example 1 5.0 4.7 5.0 4.9 4.9 Comparative Example 3 2.8 3.9 3.1 2.2 3.1 Comparative Example 4 3.3 4.5 3.3 3.1 3.5 Comparative Example 5 4.1 4.2 3.8 3.2 3.7 Comparative Example 6 1.7 4.5 2.6 3.3 3.1 Comparative Example 7 4.7 4.7 2.2 2.8 3.5

Referring to the experimental results in Table 2, in the case of Comparative Example 3, it was evaluated that the effect of removing the bitter taste and the unpleasant taste and improving the umami taste did not appear because neither oriental medicine broth nor flavor broth were included when preparing glutinous rice paste.

In addition, referring to Comparative Example 4 and Comparative Example 5, when using only herbal broth or only flavor broth when preparing glutinous rice paste, it was evaluated that the effect of improving flavor was insignificant compared to Example 1 using both broths.

On the other hand, in the case of Comparative Example 6 in which the herbal ingredients were continuously extracted with hot water at a high temperature during the production of oriental medicine broth, it was found that the umami taste of the oriental medicine kimchi decreased due to the bitter taste and the unpleasant taste caused by the over-extraction. In the case of 7, there was no bitter taste, but it was confirmed that the effect of removing bad taste and improving the umami taste by the herbal broth did not appear.

Therefore, from the results of this experiment, in order to remove the bitter taste and unpleasant taste of oriental medicine kimchi, and to improve the umami taste, when using a functional glutinous rice paste prepared including both oriental medicine broth and taste broth rather than general glutinous rice paste, the flavor of oriental medicine kimchi becomes more It was confirmed that it could be improved, and when preparing the oriental medicine broth used here, it was found that the use of a two-stage extraction method, which is extracted first at high temperature and secondly at low temperature, was more effective in improving the flavor of oriental medicine kimchi.

[ Experimental example 3]

The storage properties of kimchi of Example 1 and Comparative Examples 3 to 4 used in Experimental Example 2 were evaluated. The shelf life was evaluated through the pH of kimchi, and the results are shown in Table 3. If the pH is between 4.0 and 5.0, it is judged that proper fermentation has progressed, and if the pH is less than 4.0, it is judged that the kimchi is over-ripe.

1 week 2 weeks 3 weeks 4 weeks 5 weeks 6 weeks 7 weeks 8 weeks Example 1 5.0 4.8 4.6 4.5 4.4 4.3 4.1 4.0 Comparative Example 3 5.0 4.8 4.6 4.4 4.1 3.8 3.5 3.1 Comparative Example 4 5.0 4.8 4.7 4.4 4.3 4.0 3.7 3.3 Comparative Example 5 5.0 4.8 4.7 4.5 4.3 4.2 3.9 3.6 Comparative Example 6 5.0 4.8 4.6 4.4 4.2 4.0 3.8 3.7 Comparative Example 7 5.0 4.8 4.7 4.4 4.0 3.9 3.7 3.5

Referring to the experimental results in Table 3, in the case of Example 1, it was confirmed that the pH was maintained in the range of 4.0 to 5.0 until the 8th week after kimchi was soaked, so that the properly cooked state lasted for a long time.

On the other hand, in the case of Comparative Example 3 and Comparative Example 7 at 6 weeks, in the case of Comparative Examples 4 to 6, the pH fell to less than 4.0 at week 7, indicating that the kimchi was over-ripe.

From the above experimental results, when using a functional glutinous paste containing both oriental medicine broth and flavor broth as glutinous rice paste, and using a two-stage extraction method in which hot water is extracted first at low temperature and then hot water secondly at high temperature when manufacturing oriental medicine broth , It was confirmed that the kimchi was properly cooked and maintained for a long time.

The present invention is not limited to the specific embodiments and description described above, and any person with ordinary knowledge in the technical field to which the present invention pertains without departing from the gist of the present invention claimed in the claims can implement various modifications. And, such modifications are within the scope of protection of the present invention.

Claims (6)

Preparing pickled cabbage by immersing the cabbage in salt water and marinating it, and then washing the cabbage to prepare pickled cabbage;
Kimjang step of mixing pickled cabbage into functional kimchi mixed with functional glutinous rice paste, vegetables and seasoning; And
Including, a method for manufacturing oriental medicine kimchi containing; The method of claim 1,
The step of preparing the pickled cabbage,
Pickling the cabbage by immersing the cabbage in salt water in which seawater and sea salt are mixed in an amount of 1:0.1 to 0.3 parts by weight, and allowed to stand for 7 to 10 hours;
Bubble washing step of bubble washing the cabbage obtained through the pickling step 1 to 3 times; And
A general washing step of washing the cabbage after the bubble washing step by immersing it in water. The method of claim 1,
The functional glutinous rice paste,
Herbal broth manufacturing step of preparing herbal broth by extracting herbal ingredients with hot water;
Herbal glutinous rice paste manufacturing step of mixing 40 to 65 parts by weight of glutinous rice and heating for 70 to 120 minutes with respect to 100 parts by weight of the herbal broth; And
Characterized in that it comprises a; characterized in that, herbal kimchi manufacturing method comprising; mixing the flavor broth obtained by extracting the broth material with hot water and the herbal glutinous rice paste and heating for 20 to 50 minutes to prepare a functional glutinous rice paste. The method of claim 3,
The herbal ingredients are, based on 100 parts by weight of angelica, 12 to 25 parts by weight of Hwangchil root, 17 to 26 parts by weight of hyssop, 8 to 32 parts by weight of hut, 15 to 25 parts by weight of mistletoe, 15 to 25 parts by weight of bellflower, and 16 parts by weight of gasoline. Characterized in that it comprises ~ 23 parts by weight, herbal kimchi manufacturing method. The method of claim 3,
The broth material,
Based on 100 parts by weight of radish, 48 to 75 parts by weight of onion, 20 to 53 parts by weight of leek, 16 to 39 parts by weight of dried pollack, 12 to 35 parts by weight of dried pollack, 12 to 35 parts by weight of dried kelp, and 8 to 28 parts by weight of kelp Characterized in that it comprises, a method of manufacturing oriental kimchi. Herbal kimchi prepared by the method according to any one of claims 1 to 5.