KR20210096459A - Manufacturing method of Kimchi using bone broth with high calcium - Google Patents

Abstract

The present invention relates to white kimchi to which high calcium bone broth is added and a manufacturing method thereof, and more particularly, to white kimchi to which high calcium bone broth is added, which alleviates bad taste and odor occurring when the bone broth is added to kimchi by adding grain syrup, and which suppresses excessive growth of lactic acid bacteria that occurs when the grain syrup is added by adding calcium and an acidifier, and a manufacturing method thereof.

Description

White kimchi to which high calcium bone broth is added and its manufacturing method {Manufacturing method of Kimchi using bone broth with high calcium}

The present invention relates to white kimchi to which high-calcium bone broth is added and a method for manufacturing the same, and more particularly, to white kimchi using bone broth to which grain syrup, natural calcium and acidulant are added, and a method for preparing the same.

In general, there are various types of kimchi, such as white kimchi, kkakdugi, and white kimchi, but kimchi is not limited to the ingredients and it can be said that kimchi is made by pickling almost all ingredients. In some cases, there is a feeling of reluctance to the spicy and salty taste, so in the case of kimchi aimed at foreigners, the globalization of kimchi is further promoted by approaching it with a slightly less spicy and bland kimchi.

Such kimchi contains abundant nutrients of the original ingredients. Radish, Chinese cabbage, red pepper, etc., which are raw materials for kimchi, contain various vitamins. It contains vitamin B1, which is easily deficient.

In addition, kimchi contains minerals such as calcium and sodium, which play an important role in making body fluid alkaline. As organic acids, tartaric acid and succinic acid are contained in addition to lactic acid, which helps to move the body's metabolic system as well as fiber. Because of its abundance, it has the effect of preventing constipation, inhibiting diseases such as enteritis and colitis, and has recently been found to have an anticancer effect.

On the other hand, in Korea, cabbage kimchi and kkakdugi, which contain a lot of seasoning, are mainly consumed. However, as the eating habits have changed recently, there is less seasoning and the preference for refreshing taste is increasing. Rejection is one of the main reasons for reducing kimchi intake, and white kimchi is a major alternative to solve these shortcomings.

White kimchi is not spicy because it does not use red pepper seasoning mixed with red pepper powder, but is made by adding radish, water parsley, pine nuts, pears, garlic, ginger, oysters, and shrimp to pickled cabbage with seasoning broth. Due to the influence of its ingredients, it is a unique Korean food with a garlic or ginger flavor and a refreshing, sweet-sour taste depending on the nature of the food.

The nutritional importance of deficient trace elements continues to increase, and among them, calcium is one of the trace elements that are easily deficient. 600 mg/day is recommended for 3-5 years old, and 1,000 mg/day is recommended especially for children 12-14 years old. Beef bone has been used in various cuisines for a long time because of its savory taste. It is an excellent source of minerals including calcium, and at the same time, as a high-quality protein supply, it is recognized as helping children's growth and development and recovery of adults. In addition, as the elderly population increases, the incidence of diseases such as osteoporosis increases, and the importance of calcium intake among the elderly is also increasing.

In order to improve the nutritional components of white kimchi by adding bone marrow, bone broth in a sufficient proportion to affect the ingredients must be added. . In addition, due to the abundant nutritional components of ethmoid bone, lactic acid bacteria are excessively proliferated in the initial stage, and the pH of kimchi is rapidly lowered, causing problems in palatability and storage.

Republic of Korea Patent No. 10-194358

Therefore, in order to solve the above problems, an object of the present invention is to provide a high-calcium bone broth white kimchi that contains grain soup and natural calcium or acidulant added bone broth and reduces odor and odor, and has fortified nutrients. .

Various problems to be solved in the present invention in the above are not limited thereto, but can be clearly understood by those of ordinary skill in the art to which the present invention pertains through the examples and claims to be described later. will be.

According to the present invention in order to achieve the above object, the first step of making a high-calcium bone broth by mixing coarse grain, natural calcium and acidulant in an ethmoid extract; A second step of cutting the pickled cabbage; A third step of making seasoning ingredients by chopping radishes and jujubes and crushing pears, onions, garlic and ginger; a fourth step of mixing the seasoning material of the third step with the cut pickled cabbage of the second step; a fifth step of blending sea salt and anchovy fish sauce with the pickled cabbage of the fourth step; A sixth step of adding the high-calcium bone broth of the first step to the pickled cabbage of the fifth step; and a seventh step of fermenting and aging the pickled cabbage of the sixth step in a container and sealed; It provides a method for producing white kimchi to which high-calcium bone broth is added, including.

According to another embodiment of the present invention, there is provided a high-calcium bone broth white kimchi comprising beef bone soup to which grain syrup and natural calcium or acidifying agent are added.

According to the present invention as described above, it is possible to manufacture high-calcium bone broth white kimchi with improved taste quality while increasing the nutritional components and calcium of bone broth. In addition, calcium-fortified bone broth white kimchi developed through the present invention is a product in which many nutrients, including calcium and protein, are fortified with bone broth and calcium in white kimchi that is routinely consumed as a side dish. It is expected to be a very effective product for growing children and the elderly. Subsequently, the present invention has the advantage of improving palatability and storability by improving the odor generated when bone broth is added to kimchi, and improving the pH of kimchi due to the initial excessive growth of lactic acid bacteria.

The effects according to the present invention in the above are not limited to the above, and other effects of the present invention can be clearly identified by those of ordinary skill in the art through the examples and claims to be described later. can be understood

1 shows a manufacturing process diagram of white kimchi to which high-calcium bone broth of the present invention is added.

Hereinafter, the present invention will be described in more detail.

The present invention relates to a method for preparing white kimchi to which high-calcium bone broth is added.

1 shows a manufacturing process diagram of white kimchi to which high-calcium bone broth of the present invention is added.

Referring to FIG. 1 , the method for preparing white kimchi to which high-calcium bone broth is added according to an embodiment of the present invention comprises: a first step of making a high-calcium bone broth by mixing coarse grain extract, natural calcium and an acidulant in an beef bone extract; A second step of cutting the pickled cabbage; A third step of making seasoning ingredients by chopping radishes and jujubes and crushing pears, onions, garlic and ginger; a fourth step of mixing the seasoning material of the third step with the cut pickled cabbage of the second step; a fifth step of blending sea salt and anchovy fish sauce with the pickled cabbage of the fourth step; A sixth step of adding the high-calcium bone broth of the first step to the pickled cabbage of the fifth step; and a seventh step of fermenting and aging the pickled cabbage of the sixth step in a container and sealed.

In addition, the white kimchi to which the high calcium bone broth prepared according to the above preparation method is added may be fortified with calcium and protein components.

According to another embodiment of the present invention, there is provided a high-calcium bone broth white kimchi comprising beef bone soup to which grain syrup and natural calcium or acidifying agent are added.

The first step is a step of making high-calcium bone broth by mixing 0.1 to 20 parts by weight of ethmoid extract with 0.1 to 10 parts by weight of natural calcium and 0.001 to 1 parts by weight of natural calcium with respect to 100 parts by weight of white kimchi to which high-calcium bone broth is added.

In addition, the jocheong serves to mask the taste (異味) or off-flavor (異臭) that appears when bone broth is added to kimchi. Any one or more selected from radish vinegar, mugwort seasoning, jakdu bean seasoning, heotgaejocheong, bellflower seasoning, plum seasoning, strawberry seasoning, brown rice seasoning, and rice seasoning may be used, but the present invention is not limited thereto. Preferably, it may be brown rice syrup.

In addition, the brown rice chocheong is lighter and clearer than other gravy, so that when added to white kimchi, the color change can be minimized to increase the preference.

In addition, the acidulant refers to a seasoning or raw material for adding sour taste to food, and in the present invention, serves to adjust the pH of high-calcium bone broth kimchi.

In addition, the natural calcium may be any one or more selected from beef bone meal, whey (milk) calcium, seaweed calcium, eggshell calcium, coral calcium, and shell calcium, but is not limited thereto. Preferably, it may be shell calcium.

In addition, the acidulant may be any commonly used acidifier, preferably lemon juice.

In addition, the pH of the high-calcium bone broth may be adjusted to 7.0 to 8.0 using the acidulant.

In addition, the natural calcium and acidulant may be to adjust the pH to increase the shelf life (賞味期限) and to slow the aging.

The second step is cutting the pickled cabbage, and after washing 26 to 40 parts by weight of cabbage based on 100 parts by weight of white kimchi to which high calcium bone broth is added, divide the Chinese cabbage into 2 to 4 parts, and water 10 per 100 parts by weight of the cabbage. To 20 parts by weight of salt, 3 to 15 parts by weight of salt is soaked in brine, pickled for 3 to 8 hours, and washing the pickled cabbage 2 to 3 times.

The third step is based on 100 parts by weight of pickled cabbage, 90 to 120 parts by weight of radish, 1 to 10 parts by weight of jujube, 1 to 30 parts by weight of onion, 1 to 15 parts by weight of ginger, 1 to 20 parts by weight of pear, and 1 to 20 parts by weight of garlic. Washing and pulverizing 15 parts by weight includes preparing the seasoning material.

In addition, other ingredients in addition to the seasoning ingredients may be further added to be included in the seasoning. However, compared to 100 parts by weight of pickled cabbage to bring out the unique taste of high-calcium bone broth white kimchi, 2 to 10 parts by weight of other ingredients are added to make the seasoning, and more preferably, 5 parts by weight can be included to make the seasoning. .

The fourth step includes mixing the seasoning ingredients of the third step with the pickled cabbage of the second step.

The fifth step includes mixing 1 to 10 parts by weight of sea salt and 10 to 40 parts by weight of anchovy fish sauce with respect to 100 parts by weight of the pickled cabbage in the fourth step.

The sixth step includes adding 0.1 to 5 parts by weight of a compounding water based on 100 parts by weight of the first step high-calcium bone broth and pickled cabbage to the pickled cabbage of the fifth step.

The seventh step includes putting the pickled cabbage of the sixth step in a container, sealing it, and then aging it for 3 to 15 hours.

Hereinafter, embodiments of the present invention will be described in more detail with reference to the accompanying drawings. However, the following examples are only intended to embody the contents of the present invention, and the present invention will not be limited thereby.

<Example 1>

White kimchi of bone broth with improved organoleptic quality was prepared through the following process by addition of crude oil.

go. Compared to 100 parts by weight of white kimchi, 37.1 parts by weight of cabbage, 28.2 parts by weight of radish, 1 part by weight of jujube, 5.5 parts by weight of onion, 2.5 parts by weight of ginger, 4 parts by weight of pear, 2.5 parts by weight of garlic, 1.8 parts by weight of sea salt, Prepare 6.5 parts by weight of anchovy fish sauce and 2.23 parts by weight of mixing water.

me. Prepare beef bone soup with 3 parts by weight of rice bran in 16.77 parts by weight of bone broth compared to 100 parts by weight of white kimchi of the finished bone broth.

all. Wash 37.1 parts by weight of Chinese cabbage, 28.2 parts by weight of radish, 1 part by weight of jujube, 5.5 parts by weight of onion, 2.5 parts by weight of ginger, 4 parts by weight of pear and 2.5 parts by weight of garlic.

La. 37.1 parts by weight of washed Chinese cabbage is divided into quarters and put in a pickling container with 10L of brine (10% salinity) containing 1 part by weight of sea salt, and marinated for 7 hours, then rinsed with salt water and cut to prepare 26 parts by weight of pickled cabbage.

mind. 28.2 parts by weight of washed radish and 1 part by weight of jujube are chopped, and 5.5 parts by weight of onion, 2.5 parts by weight of ginger, 4 parts by weight of pear and 2.5 parts by weight of garlic are crushed to make a seasoning material.

bar. Mix the seasoning ingredients of E. to 26 parts by weight of the pickled cabbage, and adjust the salinity by adding 0.8 parts by weight of sea salt and 6.5 parts by weight of anchovy fish sauce.

buy. In the pickled cabbage of F., mix 2.23 parts by weight of the bone broth of B. and 2.23 parts by weight of the mixing water.

Oh. Place the pickled cabbage of G. in a container, seal it, and then ferment for 12 hours.

<Example 2>

Prepared white kimchi with bone broth in the same manner as in Example 1 above, but compared to 100 parts by weight of white kimchi for bone broth completed in B. of Example 1, brown rice jocheong Kimchi was prepared by adding 5 parts by weight and adding 0.23 parts by weight of mixing water in G.

<Comparative Example 1>

Prepared white kimchi with bone broth in the same manner as in Example 1 above, but without adding coarse powder in B. of Example 1, and adding 5.23 parts by weight of the compounding water to 100 parts by weight of white kimchi for bone broth completed in B. Kimchi was prepared.

Table 1 below shows the comparison of white kimchi with beef bone soup prepared in Examples 1 and 2 and white kimchi with simple bone broth prepared in Comparative Example 1 on a 5-point scale.

Evaluation of the quality of white kimchi with bone broth according to the added amount of cheongcheong smell taste sweetness sense of organization color overall sign Comparative Example 1 3.0 3.2 3.2 4.2 4.3 3.5 Example 1 3.9 3.7 3.4 4.2 4.4 3.8 Example 2 4.2 4.2 3.5 4.2 4.6 4.2

It was confirmed that the sensory quality of white kimchi added with rice syrup was improved compared to Comparative Example 1 in which only bone broth was added. was able to check On the other hand, when comparing the color of white kimchi in beef bone soup to which rice bran was added, it received a better evaluation than Comparative Example 1 in terms of color preference even when rice bran was added.

<Example 3>

Calcium-fortified bone broth white kimchi was prepared by adjusting the pH with calcium and acidulant through the following process (see FIG. 1).

go. Compared to 100 parts by weight of the finished high-calcium bone broth white kimchi, 37.1 parts by weight of Chinese cabbage, 28.2 parts by weight of radish, 1 part by weight of jujube, 5.5 parts by weight of onion, 2.5 parts by weight of ginger, 4 parts by weight of pear, 2.5 parts by weight of garlic, 1.8 parts by weight of sea salt , Prepare 6.5 parts by weight of anchovy fish sauce.

me. Compared to 100 parts by weight of the finished high-calcium bone broth white kimchi, 16.77 parts by weight of bone broth were prepared by adding 5 parts by weight of brown rice seasoning and 0.23 parts by weight of shell calcium to 16.77 parts by weight of bone broth, and adding lemon juice (acidic agent) to adjust the pH to 7.0.

all. Wash 37.1 parts by weight of Chinese cabbage, 28.2 parts by weight of radish, 1 part by weight of jujube, 5.5 parts by weight of onion, 2.5 parts by weight of ginger, 4 parts by weight of pear and 2.5 parts by weight of garlic.

La. 37.1 parts by weight of washed Chinese cabbage is divided into quarters and put in a pickling container with 10L of brine (10% salinity) containing 1 part by weight of sea salt, and marinated for 7 hours, then rinsed with salt water and cut to prepare 26 parts by weight of pickled cabbage.

mind. 28.2 parts by weight of washed radish and 1 part by weight of jujube are chopped, and 5.5 parts by weight of onion, 2.5 parts by weight of ginger, 4 parts by weight of pear and 2.5 parts by weight of garlic are crushed to make a seasoning material.

bar. Mix the seasoning ingredients of E. to 26 parts by weight of the pickled cabbage, and adjust the salinity by adding 0.8 parts by weight of sea salt and 6.5 parts by weight of anchovy fish sauce.

buy. Mix B. bone soup with B. pickled cabbage.

Oh. Place the pickled cabbage of G. in a container, seal it, and then ferment for 12 hours.

<Example 4>

High-calcium bone broth white kimchi was prepared in the same manner as in Example 1, but kimchi with pH adjusted to 8.0 by adjusting the amount of lemon juice (acidic agent) in B. of Example 3 was prepared (see FIG. 1). .

Table 2 shows the quality of white kimchi with bone broth according to the presence or absence of pH adjustment through addition of calcium and acidulant. The level of sensory deterioration expresses the degree of deterioration of sensory quality when the initial state is out of 9 points.

Evaluation of the quality of bone broth white kimchi according to the presence or absence of pH with the addition of calcium sensory quality pH 1 week 2 weeks 3 weeks 4 weeks 5 weeks 1 week 2 weeks 3 weeks 4 weeks 5 weeks Example 2 9 8.8 8.4 8.2 7.8 3.9 3.7 3.5 3.2 3.1 Example 3 9 8.9 8.8 8.7 8.2 4.4 3.9 3.8 3.7 3.6 Example 4 9 8.9 8.8 8.7 8.3 4.5 4.0 3.8 3.7 3.7

In the case of Example 2, in which only beef bone soup was simply added, the taste and nutritional quality were improved by adding beef bone and brown rice, but due to the abundant nutrition, fermentation was rapidly progressed by lactic acid bacteria, which resulted in severe sensory deterioration and stronger sour taste, shortening the shelf life. there was a problem with In contrast, in the case of high-calcium bone broth white kimchi whose pH was adjusted with calcium and acidulant, the shelf life was increased by adjusting the initial fermentation to an appropriate level, and calcium was strengthened through additional calcium.

As described above, although specific embodiments of the present invention have been described in detail, those skilled in the art who understand the spirit of the present invention may add, change, delete, etc. other components within the scope of the same spirit, and other degenerate inventions However, other embodiments included within the scope of the present invention may be easily proposed. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of the present invention is indicated by the following claims rather than the above detailed description, and all changes or modifications derived from the meaning and scope of the claims and their equivalents are included in the scope of the present invention. should be interpreted as

Claims (11)

The first step of making a high-calcium bone broth by mixing grain extract, natural calcium and acidulant with the bone broth;
A second step of cutting the pickled cabbage;
A third step of making seasoning ingredients by chopping radishes and jujubes and pulverizing pears, onions, garlic and ginger;
a fourth step of mixing the seasoning material of the third step with the cut pickled cabbage of the second step;
a fifth step of blending sea salt and anchovy fish sauce with the pickled cabbage of the fourth step;
A sixth step of adding the high-calcium bone broth of the first step to the pickled cabbage of the fifth step; and,
A seventh step of fermenting and aging the pickled cabbage of the sixth step in a container and sealed;
A method for producing white kimchi to which high-calcium bone broth is added.
The method according to claim 1, wherein the amount of the bone marrow extract is 0.1 to 20 parts by weight compared to 100 parts by weight of white kimchi to which high-calcium bone broth is added. The method according to claim 1, wherein the coarse powder is 0.1 to 10 parts by weight compared to 100 parts by weight of white kimchi to which high-calcium bone broth is added.
The method according to claim 1, wherein the natural calcium is 0.001 to 1 parts by weight compared to 100 parts by weight of white kimchi to which high-calcium bone broth is added.
The method of claim 1, wherein the pH is adjusted to 7.0 to 8.0 using the acidulant.
[6] The method of claim 5, wherein the acidifying agent is lemon juice.
The method according to claim 1, wherein the white kimchi to which the high-calcium bone broth is added is fortified with calcium and protein components.
[Claim 2] The method according to claim 1, wherein the jocheong is for masking the taste or odor generated when bone broth is added to kimchi.
The method according to claim 1, wherein the natural calcium and acidulant adjust the pH to increase the shelf life and slow the aging process.
Claims 1 to 9, prepared by the method of any one of claims 1 to 9, high-calcium bone broth white kimchi.
[Claim 11] The high-calcium bone broth white kimchi according to claim 10, wherein the white kimchi to which the high-calcium bone broth is added is fortified with calcium and protein components.

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