KR20210104467A - Kimchi with the extract of aurea helianthus and manufacturing method thereof - Google Patents

Abstract

The present invention relates to kimchi containing an Aurea helianthus extract and a method of preparing the same, and more specifically, to kimchi containing an Aurea helianthus extract of a novel recipe and a method of preparing the same, in which kimchi is prepared by using Aurea helianthus so as to provide taste and nutrients in a balanced manner, thereby satisfying diverse tastes of consumers. The method of preparing kimchi containing an Aurea helianthus extract according to the present invention is a method of preparing kimchi by mixing pickled radish or pickled Chinese cabbage with seasoning. The method of preparing kimchi containing an Aurea helianthus extract comprises the steps of: (S1) pickling radish or Chinese cabbage; (S2) preparing glutinous rice paste with glutinous rice flour; (S3) mixing the prepared glutinous rice paste with Aurea helianthus and aging the glutinous rice paste; (S4) preparing seasoning by mixing and grinding seasoning ingredients including whole garlic, dried red pepper, red pepper, salted shrimp, fish sauce, ginger, pear, onion and Cheongyang chili pepper; and (S5) preparing kimchi by mixing the aged glutinous rice paste and the ground seasoning with the pickled radish or pickled Chinese cabbage.

Description

Kimchi containing Geumhwagyu extract and manufacturing method thereof

The present invention relates to a kimchi containing an extract of Geumhwagyu and a method for manufacturing the same, and more particularly, to a kimchi using Geumhwagyu, which can provide a balanced taste and nutrition to satisfy the various preferences of consumers. It relates to kimchi containing Geumhwagyu extract of a new recipe and a method for manufacturing the same.

More specifically, the present invention relates to a kimchi containing a gold whammy extract and a method for preparing the same, which can be easily consumed as kimchi with beneficial ingredients of komhwa beef by manufacturing kimchi using gold hwagyu.

Our ancestors devised various methods for long-term storage of juicy vegetables. It was here that a method of salting vegetables and mixing them with various seasonings was developed, which became today's kimchi.

Kimchi is a product that is fermented at low temperature by lactic acid bacteria after pickled radish, cabbage, cucumber, etc., mixed with seasonings such as red pepper, garlic, green onion, ginger, and salted fish. Kimchi is a fermented food made with various kinds of ingredients and is nutritionally excellent because it is rich in various minerals and vitamins. In particular, kimchi made of kimchi became a source of vitamins in winter when vegetables were scarce. Kimchi has developed in various ways depending on the region, season, and main ingredient.

Lactic acid bacteria, organic acids, and dietary fiber, which increase as kimchi matures, play an important role in preventing colon cancer by cleansing the intestines, lowering the activity of carcinogens in the intestine and lowering the pH of the colon. Prevents arteriosclerosis by reducing blood flow and activating the breakdown of fibrin that makes blood clots. In addition, it is rich in antioxidants such as vitamin C, beta-carotene, phenolic compounds, and chlorophyll to inhibit aging, and ingredients such as green onion, garlic, red pepper, and ginger, which are auxiliary ingredients, also exhibit high antioxidant properties, thereby promoting the formation of new collagen and improving skin tissue. It has the effect of keeping it thick and softening the stratum corneum.

Due to the above-mentioned effects, the demand for kimchi is increasing not only in Korea but also abroad, and research and development are actively underway to manufacture kimchi with excellent taste and aroma as well as nutritionally excellent kimchi.

Geumhwagyu is a plant whose usefulness has been recorded in the "Plantaceae", and it is known as a rare edible and medicinal plant that it is called PANDA of the plant kingdom. Geumhwagyu is said to be used in oriental medicine to treat gonorrhea, furuncle, and detoxication. Keumhwa Beef contains flavonoids, linoleic acid, oleic acid, vitamin E, selenium, and vegetable collagen. It was found that the ethanol extract of Geumhwagyu improves diabetic renal failure, such as a decrease in urine protein.

As such, research is being conducted to utilize the beneficial effects of Geumhwagyu on the human body, but the taste and flavor of Geumhwagyu are not good, making it difficult to consume in daily life.

As an example of the prior literature related to Geumhwagyu, Korean Patent Registration No. 10-1952643 discloses the following 'method for producing grain noodles'.

100 parts by weight of Geumhwagyu flour, 60 to 140 parts by weight of purslane powder, 3000 to 3500 parts by weight of barley flour, 250 to 350 parts by weight of black rice flour, 150 to 250 parts by weight of bitter buckwheat flour, 150 to 250 parts by weight of pork potato flour and banana mixing 150 to 250 parts by weight of powder to prepare a mixture; obtaining a water extract of Gujipon powder and dried jujube powder; and kneading after mixing the mixture and the extract.

In addition, Korean Patent Laid-Open No. 10-2019-0033894 discloses a 'method for manufacturing a tea bag containing gold hwagyu and marigold' as follows.

a) each step of washing and drying the flowers of Geumhwagyu and marigold at room temperature;

b) steaming the dried flowers at 80 to 110°C, respectively;

c) roasting the steamed flowers at 30 to 40°C, respectively; and

d) cooling the roasted blossoms, mixing them, and packaging them in the form of a tea bag;

In addition, Republic of Korea Patent Registration No. 10-1978319 discloses the following 'a method of manufacturing a tea bag containing Geumhwagyu and marigold', which includes a step of manufacturing Geumhwagyu blue.

(a) adding sugar to the petals of Geumhwagyu, mixing the petals, and then aging to prepare Geumhwagyu blue;

(b) after cutting off a portion of the upper part of the whole citron, digging up the citron flesh in the citron to prepare a citron shell having an internal space;

(c) 8-12 g of Geumhwagyu blue prepared in step (a) and 8-12 g of citron pulp dug out in step (b), 8-12 g of ginseng, 8-12 g of baekchul, 8-12 g of baekbokryeong Preparing a mixture by mixing , 6-8 g of licorice, 8-12 g of succulents, 8-12 g of white sagebrush, 8-12 g of chrysanthemum, 8-12 g of Angelica basil, 8-12 g of Astragalus, and 6-8 g of broiler chicken. ;

(d) putting the mixture prepared in step (c) into the inner space of the citron shell prepared in step (b), steaming and drying; and

(e) A method of manufacturing citron herbal tea, characterized in that it comprises the step of aging the citron peel containing the dry mixture of step (d).

Republic of Korea Patent No. 10-1952643 Republic of Korea Patent Publication No. 10-2019-0033894 Republic of Korea Patent Registration No. 10-1978319

The present invention has been devised to solve the problems of the prior art as described above, and it is a novel recipe that can provide a balanced taste and nutrition to satisfy the various tastes of consumers by manufacturing kimchi using Geumhwagyu. It is an object of the present invention to provide a kimchi containing a Geumhwagyu extract and a method for manufacturing the same.

More specifically, it is an object of the present invention to provide a kimchi containing a Geumhwagyu extract and a method for producing the same, which can be easily consumed as kimchi with beneficial ingredients of Geumhwagyu by manufacturing kimchi using Geumhwagyu do.

The problems to be solved of the present invention are not limited to those mentioned above, and other problems to be solved that are not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above and the object, the method for producing kimchi containing a Geumhwagyu extract according to the present invention is a method for producing kimchi prepared by mixing pickled radish or pickled cabbage with a seasoning, the step of pickling radish or Chinese cabbage (S1) ; Preparing glutinous rice paste with glutinous rice flour (S2); A step (S3) of mixing and aging the Geumhwagyu in the prepared glutinous rice paste; Preparing seasoning by mixing and pulverizing seasoning ingredients including whole garlic, dried red pepper, red pepper, salted shrimp, fish sauce, ginger, pear, onion and cheongyang pepper (S4); and preparing kimchi by mixing the aged glutinous rice paste and the crushed seasoning with the pickled radish or pickled cabbage (S5).

In addition, the method for producing kimchi containing an extract of Keumhwagyu according to the present invention is a method for producing Keumhwagyu, wherein the Keumhwagyu is a powder of any one or more selected from the group consisting of flowers, roots, seeds, stems and leaves of Keumhwagyu. It is characterized in that it is a powder.

In addition, the method for producing kimchi containing the extract of Keumhwagyu according to the present invention is 70, It is characterized in that it is a solution of silicon dioxide dissolved in water at ~80°C.

In addition, the method for producing kimchi containing a gold wharf extract according to the present invention comprises: (a) drying any one or more selected from the group consisting of roots, seeds, stems and leaves of gold wharf, and then powder preparing a gold-silicon powder by hwalhwa; (b) adding 30-50 parts by weight of the Kumhwagyu powder based on 100 parts by weight of water and performing hot water extraction at 35-45° C. for 40-50 hours to prepare a hot-water extract of Kumhwagyu; And (c) the step of inoculating the kimchi lactic acid bacteria in the hot water extract of Geumhwagyu and fermenting it for 70-75 hours at 36-38 ° C. As a fermented product prepared including; Leuconostoc) genus Kimchi lactic acid bacteria, Leuconostoc citreum, Leuconostoc kimchii, Leuconostoc mesenteroides, Leuconostoc holzapfelii, and mixed lactic acid bacteria thereof It is characterized in that any one kimchi lactic acid bacteria selected from the group consisting of.

On the other hand, the kimchi containing the Geumhwagyu extract according to the present invention is characterized in that it is prepared by the method for producing kimchi containing the Geumhwagyu extract according to the present invention.

According to the kimchi containing Geumhwagyu extract and its manufacturing method according to the present invention having the configuration as described above, taste and nutrition can be provided in a balanced manner so as to satisfy the various preferences of consumers by manufacturing kimchi using Geumhwagyu. It is possible to provide a kimchi containing an extract of Geumhwagyu with a new recipe and a method for manufacturing the same.

More specifically, according to the kimchi containing the gold hwagyu extract and the method for manufacturing the same according to the present invention, the kimchi is prepared by using the kimchi to prepare the kimchi extract, which can easily consume the beneficial components of komhwagyu as kimchi. It is possible to provide a kimchi containing the kimchi and a method for manufacturing the same.

Effects of the present invention are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a manufacturing process diagram schematically showing a manufacturing method of kimchi containing a Geumhwagyu extract according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the contents described below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content may be thorough and complete, and the technical spirit of the present invention may be sufficiently conveyed to those skilled in the art. Like numbers refer to like elements throughout.

1 is a manufacturing process diagram schematically showing a method for manufacturing kimchi containing a Geumhwagyu extract according to the present invention.

The method for producing kimchi containing a Geumhwagyu extract according to the present invention comprises the steps of: pickling radish or Chinese cabbage (S1); Preparing glutinous rice paste with glutinous rice flour (S2); A step (S3) of mixing and aging the Geumhwagyu in the prepared glutinous rice paste; Preparing seasoning by mixing and pulverizing seasoning ingredients including whole garlic, dried red pepper, red pepper, salted shrimp, fish sauce, ginger, pear, onion and cheongyang pepper (S4); and mixing the aged glutinous rice paste and the pulverized seasoning with the pickled radish or pickled cabbage to prepare kimchi (S5).

Hereinafter, the method for producing kimchi containing the Geumhwagyu extract according to the present invention will be described in more detail step by step with reference to FIG. 1 .

1. Pickling step (S1)

Prepare radish or Chinese cabbage, which are the main ingredients of kimchi, trim and wash, then add sea salt and pickle at 10~30℃ for 2~4 hours. The method of pickling radish or Chinese cabbage in the present invention can be configured by a known method, and the production method is not particularly limited.

2. Glutinous rice paste manufacturing step (S2)

Glutinous rice paste is made from glutinous rice flour. Add 3 to 10 volumes of water to glutinous rice flour, and heat at 50 to 100° C. for 5 to 30 minutes to prepare glutinous rice paste. In this case, the glutinous rice flour may be composed of 0.3 to 1 part by weight based on 100 parts by weight of the radish or Chinese cabbage. The method for producing glutinous rice paste in the present invention can be configured by a known method, and the production method is not particularly limited.

3. Geumhwa Beef Mixed Aging Step (S3)

Geumhwagyu is mixed with the prepared glutinous rice paste and aged at 10-30° C. for 1 to 3 hours. At this time, it is preferable that the amount of gold hwagyu is comprised in an amount of 10 to 20 parts by weight based on 100 parts by weight of the radish or Chinese cabbage. If less than 10 parts by weight of Geumhwagyu is mixed, the active ingredient of Geumhwagyu is hardly present in the kimchi, and if it is mixed in excess of 20 parts by weight, fermentation is slow and inefficient, and the produced kimchi produces off-flavor, resulting in poor taste. It may be lowered, so it is preferable to maintain the mixing ratio in the range.

In the present invention, the Keumhwagyu is made from a powder of any one or more selected from the group consisting of flowers, roots, seeds, stems and leaves of Keumhwagyu and mixed with the prepared glutinous rice paste. can do.

The Keumhwagyu powder may be prepared by freeze-drying at least one selected from the group consisting of flowers, roots, seeds, stems and leaves of Keumhwagyu at 50 to -80°C for 3 to 6 days and then pulverizing. , More preferably, it can be prepared by freeze-drying at -60 to -65 ° C. for 4 to 5 days and then pulverizing. Drying under the conditions as described above to prepare a gold-silver powder is preferable because it can provide a flavor suitable for kimchi without destroying the active ingredients of the gold-silver powder.

In addition, in the present invention, the gold whammy is prepared by dissolving 100 parts by weight of the gold whammy powder in 50 to 70 parts by weight of water at 70 to 80 ° C., and mixing it with the prepared glutinous rice paste have. The gold-silver solution has viscosity and is thick, glossy, and has a mild grassy odor.

In addition, in the present invention, the gold wool is prepared by: (a) drying and pulverizing any one or more selected from the group consisting of roots, seeds, stems, and leaves of gold wool; (b) adding 30-50 parts by weight of the Kumhwagyu powder based on 100 parts by weight of water and performing hot water extraction at 35-45° C. for 40-50 hours to prepare a hot-water extract of Kumhwagyu; And (c) the step of inoculating the kimchi lactic acid bacteria in the hot water extract of Geumhwagyu and fermenting it at 36~38℃ for 70~75 hours; It consists of preparing a fermented Geumhwagyu extract and mixing it with the prepared glutinous rice paste. can do.

Here, the kimchi lactic acid bacteria, Leuconostoc genus Kimchi lactic acid bacteria, Leuconostoc citreum, Leuconostoc kimchii, Leuconostoc mesenteroides, Leuconostoc mesenteroides It may be composed of any one kimchi lactic acid bacteria selected from the group consisting of holjap feli (Leuconostoc holzapfelii) and mixed lactic acid bacteria thereof.

The kimchi lactic acid bacteria appear during the aging process of kimchi, and can be directly extracted from kimchi or used by purchasing commercially available kimchi lactic acid bacteria, and can be used in any state without any particular limitation.

More specifically, the kimchi lactic acid bacteria may be selected from the group consisting of Leuconostoc genus Kimchi lactic acid bacteria, Lactobacillus genus Kimchi lactic acid bacteria, Weissella genus Kimchi lactic acid bacteria, and mixtures thereof.

In particular, kimchi lactic acid bacteria of the genus Leuconostoc are preferred, and among these, more preferred are Leuconostoc citreum, Leuconostoc kimchii, Leuconostoc mesenteroides, It may be composed of kimchi lactic acid bacteria selected from the group consisting of Leuconostoc holzapfelii and mixed lactic acid bacteria thereof. Most preferably, Leuconostoc among the kimchi lactic acid bacteria of the genus Leuconostoc, Leuconostoc holzapfelii is the most excellent as it has nearly twice as much fat and cholesterol decomposition power as other lactic acid bacteria.

4. Seasoning preparation step (S4)

Prepare the seasoning by mixing and pulverizing the seasoning ingredients including whole garlic, dried red pepper, red pepper, salted shrimp, fish sauce, ginger, pear, onion and cheongyang pepper.

Prepare the seasoning by mixing all the seasoning ingredients including whole garlic, dried red pepper, red pepper, salted shrimp, fish sauce, ginger, pear, onion and cheongyang pepper, and pulverizing it with a blender. At this time, it is sufficient to grind to the extent that it can be used for kimchi seasoning in general.

The whole garlic, dried red pepper, red pepper, ginger, onion and cheongyang pepper are used after removing non-edible parts such as roots, epidermis, and stems, and then washing several times. In addition, the fish sauce is used regardless of the type of fish sauce, such as canary fish sauce and anchovy fish sauce, and the pear is used by removing the skin and ovary. At this time, the whole garlic, dried red pepper, red pepper, salted shrimp, fish sauce, ginger, pear, onion and cheongyang pepper are commonly used seasoning ingredients for kimchi, and serve to enhance umami and flavor.

In this case, the amount used is 0.5-2 parts by weight of whole garlic, 0.5-2 parts by weight of dried red pepper, 0.5-2 parts by weight of red pepper, 0.5-2 parts by weight of shrimp sauce, 0.5-2 parts by weight of fish sauce based on 100 parts by weight of the radish or Chinese cabbage. , 0.01 to 0.5 parts by weight of ginger, 1 to 5 parts by weight of pears, 1 to 5 parts by weight of onion and 0.5 to 2 parts by weight of cheongyang pepper, but is not necessarily limited thereto, and any one or more of them may be excluded have.

5. Kimchi manufacturing step (S5)

The pickled radish or pickled cabbage is mixed with the aged glutinous rice paste and the ground seasoning to prepare kimchi. It may further include the step of aging the prepared kimchi at 3 ~ 5 ℃ 15 ~ 20 days. Through the aging process, the taste becomes more excellent.

On the other hand, as another embodiment of the present invention, (a) for preparing the fermented Geumhwagyu extract, any one or more selected from the group consisting of roots, seeds, stems and leaves of Geumhwagyu is dried and then powdered to obtain Geumhwagyu. In the step of preparing the powder; in, vacuum sealing at least one selected from the group consisting of roots, seeds, stems and leaves of Geumhwagyu, low temperature aging at a temperature of 0.5 to 1.5 ° C. for 6 to 8 days, and then drying; It can be composed by pulverizing.

As such, by vacuum-sealing and aging at a low temperature, it is possible to prevent discoloration even when stored for a long time, and it softens the structure of the gold and promotes fermentation. In order to obtain the low-temperature aging effect, it is preferable to maintain the above-described aging temperature and time range.

More specifically, it will be described in more detail below through examples of the present invention. However, these Examples are for illustrating the present invention, and the present invention is not limited by these Examples.

(1) Clean and prepare 100 kg of Chinese cabbage, pickle it with sea salt at 20℃ for 3 hours, wash it with clean water 3 times, put it in a basket for dehydration, and dehydrate it naturally for 3 hours.

(2) Add 4 kg of water to 600 g of glutinous rice flour, heat while stirring at 90° C. for 10 minutes to prepare glutinous rice paste, and then cool the glutinous rice paste to 20° C.

(3) 20 kg of Geumhwagyu is mixed with the cooled glutinous rice paste and aged at 10~30℃ for 1~3 hours. Here, as the gold-geum-gyu, a powder prepared from the root of the gold-silver is used.

(4) Mix 11 kg of whole garlic, 11 kg of dried red pepper, 11 kg of red pepper, 11 kg of salted shrimp, 11 kg of anchovy sauce, 300 g of ginger, 25 kg of pears, 2 kg of onion and 11 kg of cheongyang pepper, and grind them with a household mixer for 3 minutes to prepare a seasoning. At this time, remove the non-edible parts of garlic, dried red pepper, red pepper, ginger, pear, onion and cheongyang pepper and wash them thoroughly.

(5) Prepare radish kimchi by mixing the aged glutinous rice paste and the pulverized seasoning with pickled cabbage.

In (3) of [Example 1], 100 parts by weight of a powder prepared from the root of Geumhwagyu was dissolved in 50 parts by weight of water at 70° C. to prepare a solution of Geumhwagyu and mixed with the prepared glutinous rice paste. Except that, it was carried out in the same manner as in [Example 1].

In (3) of [Example 1], (a) after drying the roots of the gold hwasil powder to prepare a kombugyu powder; (b) adding 30 parts by weight of the Kumhwagyu powder to 100 parts by weight of water and performing hot water extraction at 35° C. for 40 hours to prepare a hot water extract of Kumhwagyu; And (c) inoculating Leuconostoc holzapfelii as kimchi lactic acid bacteria into the hot water extract of Geumhwagyu and fermenting it at 37°C for 72 hours. It was carried out in the same manner as in [Example 1] except for mixing in the pool.

In (3) of [Example 3], vacuum-sealing the roots of Kumhwagyu to 100 parts by weight of water, aged at a low temperature for 7 days at a temperature of 0.5°C, 40 parts by weight of dried and powdered Kumhwagyu powder, 40 Hot water extraction and filtration at ℃ for 45 hours to obtain hot water extract of Geumhwagyu, and then inoculating Leuconostoc holzapfelii as kimchi lactic acid bacteria into the hot water extract of Geumhwagyu and fermentation at 37℃ for 72 hours. It was carried out in the same manner as in [Example 3], except that it was prepared with water and mixed with the prepared glutinous rice paste.

[Comparative Example 1]

Kimchi prepared in the same manner as in [Example 1], but without (3) mixing Geumhwagyu with glutinous rice paste was used as [Comparative Example 1].

[Test Example: Sensory Evaluation]

[Example 1] to [Example 4] sensory evaluation was performed on the kimchi containing the extract according to the present invention and the commercially available kimchi of [Comparative Example 1]. All samples were provided after aging at 4°C for 17 days. For the sensory evaluation, a total of 100 consumer panels (50 adult males and females each) were selected as a 9-point scoring method for taste, aroma, chewiness (texture) and overall preference (9: very good, 7: good, 5: average, 3: bad) , 1: very bad), and the results are shown in [Table 1].

division taste incense Chewability (texture) full symbol Example 1 6.9 7.1 7.3 7.0 Example 2 7.1 7.1 7.4 7.1 Example 3 7.2 7.1 7.5 7.2 Example 4 7.4 7.2 7.6 7.4 Comparative Example 1 5.4 5.3 5.5 5.4

As confirmed in [Table 1], in the case of [Example 1] to [Example 4] as a kimchi containing a Geumhwagyu extract according to the present invention, [Comparative Example 1] which does not contain a Geumhwagyu extract It was confirmed that compared to kimchi, it was highly evaluated in terms of flavor, chewiness (texture) and overall acceptability.

In particular, in terms of chewiness (texture), the kimchi containing the Keumhwagyu extract according to the present invention of [Example 1] to [Example 4] is the kimchi of [Comparative Example 1] that does not contain the Keumhwagyu extract. It can be confirmed that the evaluation was much higher than that of kimchi, and it can be expected that the beneficial ingredients of Geumhwagyu can be easily consumed through kimchi.

The present invention described above is merely exemplary, and those of ordinary skill in the art to which the present invention pertains will appreciate that various modifications and equivalent other embodiments are possible therefrom. Therefore, it will be well understood that the present invention is not limited to the forms recited in the above detailed description. Therefore, the true technical protection scope of the present invention should be determined by the technical spirit of the appended claims. It is also to be understood that the present invention includes all modifications and equivalents and substitutions falling within the spirit and scope of the invention as defined by the appended claims.

Claims (5)

In the method for producing kimchi by mixing pickled radish or pickled cabbage with seasoning,
Pickling radish or Chinese cabbage (S1);
Preparing glutinous rice paste with glutinous rice flour (S2);
A step (S3) of mixing and aging the Geumhwagyu in the prepared glutinous rice paste;
Preparing seasoning by mixing and pulverizing seasoning ingredients including whole garlic, dried red pepper, red pepper, salted shrimp, fish sauce, ginger, pear, onion and cheongyang pepper (S4); and
A method for producing kimchi containing a Geumhwagyu extract, comprising: preparing kimchi by mixing the pickled radish or pickled cabbage with the aged glutinous rice paste and the pulverized seasoning (S5).
According to claim 1,
The goldfish,
A method for producing kimchi containing a Geumhwagyu extract, characterized in that the powder is a powder of any one or more selected from the group consisting of flowers, roots, seeds, stems and leaves of Geumhwagyu.
According to claim 1,
The goldfish,
Containing a goldfish extract, characterized in that it is a solution made of any one or more selected from the group consisting of flowers, roots, seeds, stems and leaves of Keumhwagyu as a powder and dissolved in water at 70~80℃ How to make kimchi.
According to claim 1,
The goldfish,
(a) drying and pulverizing any one or more selected from the group consisting of roots, seeds, stems and leaves of Keumhwagyu to prepare Keumhwagyu powder;
(b) adding 30-50 parts by weight of the Kumhwagyu powder to 100 parts by weight of water and performing hot water extraction at 35-45° C. for 40-50 hours to prepare a hot-water extract of Kumhwagyu; and
(c) inoculating the kimchi lactic acid bacteria in the hot water extract of Geumhwagyu and fermenting it at 36~38℃ for 70~75 hours;
The kimchi lactic acid bacteria,
As kimchi lactic acid bacteria of the genus Leuconostoc, Leuconostoc citreum, Leuconostoc kimchii, Leuconostoc mesenteroides, Leuconostoc holzapfeli, and A method for producing kimchi containing Geumhwagyu extract, characterized in that it is any one kimchi lactic acid bacteria selected from the group consisting of these mixed lactic acid bacteria.
In kimchi,
A kimchi containing a Geumhwagyu extract, characterized in that it is prepared by the method for producing a kimchi containing the Geumhwagyu extract according to any one of claims 1 to 4.

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