KR20220051672A - Kimchi containing wild peach enzyme and its manufacturing method - Google Patents

Abstract

The present invention relates to kimchi containing Prunus davidiana Carr. enzyme and a manufacturing method thereof. According to the present invention, the method comprises: a first step of adding 80 to 100 parts by weight of sugar to 100 parts by weight of depilated Prunus davidiana Carr., fermenting the mixture at room temperature in the shade for 5 to 7 years, and filtering the mixture through a sieve to prepare a Prunus davidiana Carr. enzyme solution; a second step of cleaning and pickling napa cabbage in salt water for 6 to 7 hours and washing and dehydrating the pickled napa cabbage to preparing the pickled napa cabbage; a third step of mixing the Prunus davidiana Carr. enzyme solution, red pepper, glutinous rice paste, anchovy sauce, shrimp sauce, garlic, onion, ginger, salt, and radish to preparing napa cabbage seasoning; a fourth step of mixing the napa cabbage seasoning with the pickled napa cabbage; and a fifth step of aging the pickled napa cabbage mixed with the seasoning. Accordingly, the taste and aroma of the Prunus davidiana Carr. enzyme solution aged for 5 to 7 years are blend well with kimchi, so that a savory taste of kimchi is increased, and the kimchi relieves cough, and enhances immunity in the respiratory and bronchial areas, thereby providing an effect of increasing the taste and aroma of kimchi and nutritional and medicinal effects thereof.

Description

Kimchi containing wild peach enzyme and its manufacturing method {Kimchi containing wild peach enzyme and its manufacturing method}

The present invention relates to kimchi with fermented fermented fermented kimchi for 5 to 7 years, and more particularly, to kimchi containing fermented fermented fermented kimchi for 5 to 7 years.

Peach is a fruit of a wild peach tree belonging to the genus Rosaceae, native to mountainous regions of Korea and China. In the past, it was a fruit that was rarely found in the private sector due to its appearance and bitter taste. However, in modern times, it relieves asthma, cough and bronchitis. As it is known to be effective, it is gaining popularity for medicinal purposes.

Dog peaches have a green to pale red color, and when they are green, they are usually bitter and bitter, so they are not good as ingredients. Hazelnut enzyme is manufactured by mixing hazelnut and sugar and then aging it for more than 100 days in a cool place. Generally, it is aged for more than 100 days and is used for food, etc.

On the other hand, kimchi is one of Korea's representative fermented foods and one of the important condiments, and has been traditionally manufactured and consumed at home. Kimchi is a traditional food that is rich in nutritionally important vitamins, minerals, fiber, lactic acid bacteria, and various organic products, and consumption continues.

However, due to the various seasonings in kimchi, it is difficult to preserve the original taste and efficacy of each ingredient. In particular, a small amount of sugar or fructose such as starch syrup is added to kimchi. is being done In the case of fermenting kimchi by adding fruit, it is difficult to achieve a sufficient effect compared to the amount added, because the method is mainly used by simple grinding and boiling without maximizing the sugar content of the fruit as well as the nutrition. It is recognized as an additive rather than a main seasoning ingredient.

The present inventors have found that, unlike the conventional hazelnut enzyme solution aged for 3 months to 1 year, the hazelnut enzyme solution aged for 5 to 7 years harmonizes well with the taste and aroma of kimchi to improve the umami taste of kimchi, relieve cough and relieve respiratory and bronchial diseases. By improving the immunity of the part, the present invention was completed by finding that the overall taste and flavor of kimchi, nutrition, and medicinal effect could be improved.

Korean Patent No. 10-1915708 Korean Patent Registration No. 10-1966924 Korean Patent Publication No. 10-2020-0086819

It is an object of the present invention to provide kimchi with an umami taste and excellent immune efficacy by adding fermented jasmine peaches with improved taste, aroma, and medicinal effect as a material instead of sugar by aging and fermentation for 5 to 7 years.

Another object of the present invention is to enhance the taste, aroma, and medicinal effect by aging and fermenting for a long period of 5 to 7 years, which includes a process of seasoning pickled cabbage with a seasoning made by adding a peach enzyme, which is improved in taste, aroma, and medicinal effect, as an ingredient instead of sugar. An object of the present invention is to provide a method for producing kimchi with an excellent potency.

In order to achieve the above object,

A first step of preparing an enzyme solution prepared by adding 80 to 100 parts by weight of sugar to 100 parts by weight of hazelnuts from which the fluff has been removed, then fermenting it for 5 to 7 years at room temperature in the shade, and filtering it through a sieve;

A second step of preparing the pickled cabbage after trimming the cabbage and then pickling it in salt water for 6 to 7 hours and then washing and draining the water;

A third step of preparing a cabbage filling seasoning by mixing the peach enzyme solution, red pepper, glutinous rice paste, anchovy fish sauce, salted shrimp, garlic, onion, ginger, salt, and radish all together;

A fourth step of mixing the seasoning in the cabbage with the pickled cabbage; and

A fifth step of aging the pickled cabbage tossed with the soy sauce; provides a method for producing kimchi with an enzyme fermented peach.

In the third step, 1/3 to 1/5 of the peach enzyme solution is replaced with the plum enzyme solution,

Here, the plum enzyme solution can be prepared by mixing 90 to 100 parts by weight of sugar with 100 parts by weight of plum, fermenting it at room temperature in a shaded state for 3 to 5 years, and then filtering it.

In the third step, 1/3 to 1/5 of the peach enzyme solution is replaced with the plum enzyme solution,

Here, the plum enzyme solution can be prepared by mixing 90 to 100 parts by weight of sugar with 100 parts by weight of plums, fermenting it at room temperature in a shaded state for 3 to 5 years, and then filtering it.

50 to 65% by weight of the pickled cabbage, 11 to 15% by weight of red pepper, 2 to 8% by weight of glutinous rice paste, 3 to 6% by weight of anchovy fish sauce, 3 to 6% by weight of shrimp sauce, 1-4% by weight of garlic, 1 to 4 by weight onion Weight%, ginger 0.5 to 2% by weight, salt 0.5 to 2% by weight, radish 0.5 to 2% by weight, can be prepared by mixing 1 to 4% by weight of the peach enzyme solution.

The present invention can produce kimchi that has a good effect on cough relief, respiratory tract and bronchial organs, can prevent colds by improving immunity, and helps to stabilize nerves by using wild-caught peaches.

In addition, it is effective in improving the umami taste of kimchi and improving overall palatability of kimchi, such as flavor, color, etc.

1 is a schematic diagram of a method for producing kimchi with an enzyme kimchi from peach peaches according to an embodiment of the present invention.

In describing the present invention, detailed descriptions of related known configurations or functions may be omitted.

The terms or words used in the claims in the present specification are not limited to a conventional or dictionary meaning, and should be interpreted as meanings and concepts consistent with the technical matters of the present invention.

The embodiments described in this specification and the configurations shown in the drawings are preferred embodiments of the present invention, and do not represent all of the technical spirit of the present invention, so various equivalents and modifications that can replace them at the time of the present application there may be

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

The present invention puts 80 to 100 parts by weight of sugar in 100 parts by weight of hazelnuts from which the fluff has been removed, fermented for 5 to 7 years at room temperature in the shade, and then filtered to prepare an enzyme solution for dog peaches, the first step, trimming Chinese cabbage The second step of preparing the pickled cabbage after soaking it in brine for 6 to 7 hours and then washing and draining the water, the above-mentioned hazelnut enzyme solution, red pepper, glutinous rice paste, anchovy fish sauce, salted shrimp, garlic, onion, ginger, salt, and radish are all mixed together A third step of mixing and mixing to prepare a cabbage inside seasoning, a fourth step of tossing the cabbage inside the seasoning with the pickled cabbage, and a fifth step of aging the pickled cabbage mixed with the inside seasoning. provide a way

First, 80 to 100 parts by weight of sugar is added to 100 parts by weight of hazelnuts from which the fluff has been removed, and then fermented for 5 to 7 years at room temperature in a shaded state, and then filtered to prepare an enzyme solution for dog peach.

It is preferable to ferment for a long time for 5 to 7 years using the one before the ripening period in May.

The peach enzyme solution has a lower sugar content than sugar and is beneficial to health.

When the fermented peach enzyme solution is added to the kimchi, the kimchi does not become brittle and the aging time can be shortened, and the kimchi can have a deep taste or rich taste during the fermentation process.

If hazelnuts are fermented for less than 5 years, the bitter and bitter taste of hazelnuts is felt and it is not suitable for mixing with kimchi. Occurs.

Next, after trimming the cabbage, pickled in salt water for 6 to 7 hours, and then washed to perform the second step of preparing the drained pickled cabbage.

Next, the third step of preparing the cabbage inside seasoning is performed by mixing all of the above-mentioned peach enzyme solution, red pepper, glutinous rice paste, anchovy sauce, salted shrimp, garlic, onion, ginger, salt, and radish together.

50 to 65% by weight of the pickled cabbage, 11 to 15% by weight of red pepper, 2 to 8% by weight of glutinous rice paste, 3 to 6% by weight of anchovy fish sauce, 3 to 6% by weight of shrimp sauce, 1-4% by weight of garlic, 1 to 4 by weight onion It is preferable to prepare by mixing 0.5 to 2% by weight of ginger, 0.5 to 2% by weight of salt, 0.5 to 2% by weight of radish, and 1 to 4% by weight of an enzyme solution for peach.

Here, 55 to 63% by weight of the pickled cabbage, 12 to 14% by weight of red pepper, 5 to 7% by weight of glutinous rice paste, 4 to 6% by weight of anchovy fish sauce, 4 to 6% by weight of salted shrimp, 1 to 3% by weight of garlic, 1 to onion It is more preferable to prepare by mixing 3% by weight, 1 to 2% by weight of ginger, 1 to 2% by weight of salt, 1 to 2% by weight of radish, and 1 to 3% by weight of the peach enzyme solution.

In addition, the red pepper may use a mixture of red pepper powder and water red pepper 3:7.

In the third step, 1/3 to 1/5 of the peach enzyme solution may be substituted with the plum enzyme solution.

The plum enzyme solution may be prepared by mixing 90 to 100 parts by weight of sugar with 100 parts by weight of plum, fermenting it for 3 to 5 years at room temperature in a shaded state, and then filtering it.

If the plums are fermented for less than 3 years, the hard outer skin of the plums remains intact and not suitable for manufacturing.

In addition, in the third step, 1/3 to 1/5 of the peach enzyme solution may be replaced with the plum enzyme solution.

The plum enzyme solution may be prepared by mixing 90 to 100 parts by weight of sugar with 100 parts by weight of plums, then fermenting it for 3 to 5 years at room temperature in a shaded state and filtering it.

If prunes are fermented for less than 3 years, the sour taste of prunes remains and is not suitable for mixing with kimchi.

Next, the fourth step of mixing the seasoning with the pickled cabbage is performed.

Finally, the fifth step of aging the pickled cabbage mixed with the seasoning is performed.

The enzyme solution of the dog peach of the present invention can be applied to various kinds of kimchi including pickled cabbage kimchi, fresh kimchi, altari kimchi, green onion kimchi, and kimchi.

Hereinafter, the present invention will be described in more detail through Examples and Experimental Examples. These Examples and Experimental Examples are only for explaining the present invention in more detail, and it is common knowledge in the art that the scope of the present invention is not limited by these Examples and Experimental Examples according to the gist of the present invention. It is self-evident for one.

<Example 1> Preparation 1 of kimchi with fermented peaches

<1-1> Preparation of Peach Enzyme

Select 3 kg of dog peaches, remove the fluff, wash and prepare.

After adding 3 kg of sugar to 3 kg of washed hazelnuts in a jar, and fermenting it for 7 years, it was filtered through a sieve to remove seeds and ingredients, and an enzyme solution from hazelnut was prepared.

<1-2> Preparation of Kimchi

After trimming the cabbage, pickle it in salt water for 6 hours, wash it, and drain the water.

To 62% by weight of dried pickled cabbage, 13% by weight of red pepper, 6% by weight of glutinous rice paste, 5% by weight of anchovy sauce, 5% by weight of shrimp sauce, 2% by weight of garlic, 2% by weight of onion, 1% by weight of ginger, 1% by weight of salt , 1% by weight of radish, and 2% by weight of the peach enzyme solution were all mixed together and mixed with the mixed seasoning to prepare the peach enzyme kimchi.

<Example 2> Preparation of Peach Enzyme Kimchi 2

The rest was prepared in the same manner except for using the dog peach enzyme solution that was fermented for 6 years in the dog peach of <Example 1>.

<Example 3> Preparation of Peach Enzyme and Plum Enzyme Kimchi

<3-1> Preparation of plum enzyme

After adding 1 kg of washed plums and 1 kg of sugar to a jar, it was fermented for 3 years, and then filtered through a sieve to remove seeds and ingredients to prepare a plum enzyme solution.

<3-2> Preparation of Kimchi

The rest was prepared in the same manner, except that, in place of 100% of the enzyme solution for dog peach of Example 1, the enzyme solution for dog peach and the enzyme solution for plum were used in a weight ratio of 4:1.

<Example 4> Preparation of Peach Enzyme and Plum Enzyme Kimchi

<4-1> Preparation of plum enzyme

After adding 1 kg of washed plums and 1 kg of sugar to the jar, it was fermented for 3 years, and then filtered through a sieve to remove seeds and ingredients to prepare a plum enzyme solution.

<4-2> Preparation of Kimchi

The rest of the preparations were the same except that, in place of 100% of the enzyme solution of the peach in Example 1, the enzyme solution in the peach enzyme and the enzyme solution in the plum were used in a weight ratio of 4:1.

<Comparative Example 1>

Peach enzyme kimchi was prepared in the same manner as in Example 1, except that the fermented dog peach enzyme solution for 100 days was used.

<Comparative Example 2>

Peach enzyme kimchi was prepared in the same manner as in Example 1, except that the fermented dog peach enzyme solution for 1 year was used.

<Comparative Example 3>

Peach enzyme kimchi was prepared in the same manner as in Example 1, except that the fermented almond peach enzyme solution was used for 8 years.

<Experimental Example 1> 　 Sensory evaluation

Taste, aroma, color, and preference were evaluated for each of the kimchi prepared in Examples 1 to 4 and Comparative Examples 1 to 3, and each item was measured by 20 randomly selected men and women (30s to 50s) each. A total of 40 panelists were selected. After having them alternately taste the kimchi with the peach enzyme prepared in Example 1 and Comparative Examples 1 and 2 of the present invention, a sensory test was performed to divide the results from 5 to 1 points according to good or bad, and the The average values of the results are shown in Table 1 below. The evaluation criteria are as follows.

1 point: very poor, 2 points: bad, 3 points: average, 4 points: good, 5 points: very good

taste incense Color symbol Example 1 4.5 4.3 4.2 4.2 Example 2 4.5 4.2 4.2 4.3 Example 3 4.6 4.8 4.6 4.8 Example 4 4.5 4.7 4.7 4.8 Comparative Example 1 2.9 2.8 2.1 2.4 Comparative Example 2 3.1 3.0 3.2 3.1 Comparative Example 3 3.2 3.2 4.1 3.2

As a result of evaluating the taste and aroma, in Examples 1 and 2, the hazelnuts were fermented for 6 to 7 years, and there was no bitter or astringent taste characteristic of hazelnuts, and the taste and aroma of kimchi were rich, but Comparative Examples 1 and 2 were After fermenting hazelnuts for a short period of time, the bitter and astringent taste of hazelnuts was partially felt, and the flavor of kimchi was not good. In Comparative Example 3, when the peaches were aged for too long, the taste and flavor were hardly felt, and the taste and flavor of the kimchi seasoning was strongly felt, and the preference was rather decreased.

On the other hand, in the case of Examples 3 and 4 in which some plums and plums were mixed, it was found that the taste and aroma were well mixed to improve the preference.

As a result of evaluating the color, Examples 1 and 2 fermented hazelnuts for 6 to 7 years, and the color of the hazelnuts became dark and the color of the seasoning in kimchi was beautiful, but Comparative Examples 1 and 2 were short-term fermentation of hazelnuts. The color of the seasoning was not dark and it was not visually good. On the other hand, as in Examples 3 and 4, when some plums and plums were mixed, the color was improved beautifully and the evaluation was good visually.

In the case of preference, as a result of eating through the taste, flavor and color evaluations previously evaluated, Examples 1 and 2 were visually and palatable because the taste and scent were appropriate and the color was good, and in the case of Examples 3 and 4, Example 1 and 2 showed superior results in taste, aroma, and color, resulting in better preference.

However, in Comparative Examples 1 and 2 kimchi prepared by fermenting dog peaches for a short period of time, the taste and flavor were not good and the color was also poor, so they received low ratings in terms of preference. In particular, in Comparative Example 3, when the peaches were aged for too long, the taste and aroma were hardly felt, and the taste and aroma of the kimchi seasoning was strongly felt, and the preference was rather reduced.

Claims (5)

A first step of preparing an enzyme solution prepared by adding 80 to 100 parts by weight of sugar to 100 parts by weight of hazelnuts from which the fluff has been removed, then fermenting it for 5 to 7 years at room temperature in the shade, and filtering it through a sieve;
A second step of preparing the pickled cabbage after trimming the cabbage and then pickling it in salt water for 6 to 7 hours and then washing and draining the water;
A third step of preparing a seasoning for Chinese cabbage by mixing the peach enzyme solution, red pepper, glutinous rice paste, anchovy fish sauce, salted shrimp, garlic, onion, ginger, salt, and radish all together;
A fourth step of mixing the seasoning in the cabbage with the pickled cabbage; and
A fifth step of aging the pickled cabbage tossed with the soy sauce; including,
A method for producing kimchi with fermented peaches.
The method of claim 1,
In the third step, 1/3 to 1/5 of the peach enzyme solution is replaced with the plum enzyme solution,
here,
The plum enzyme solution is prepared by mixing 90 to 100 parts by weight of sugar with 100 parts by weight of plum, fermenting it for 3 to 5 years at room temperature in a shaded state, and then filtering it.
The method of claim 1,
In the third step, 1/3 to 1/5 of the peach enzyme solution is replaced with the plum enzyme solution,
here,
The plum enzyme solution is prepared by mixing 90 to 100 parts by weight of sugar with 100 parts by weight of plums, fermenting it for 3 to 5 years at room temperature in a shaded state, and filtering the mixture.
The method of claim 1,
50 to 65% by weight of the pickled cabbage, 11 to 15% by weight of red pepper, 2 to 8% by weight of glutinous rice paste, 3 to 6% by weight of anchovy fish sauce, 3 to 6% by weight of shrimp sauce, 1-4% by weight of garlic, 1 to 4 by weight onion Weight %, ginger 0.5 to 2% by weight, salt 0.5 to 2% by weight, radish 0.5 to 2% by weight, and 1 to 4% by weight of the peach enzyme solution A method of producing kimchi with peach enzyme, characterized in that it is prepared by mixing.
[Claim 5] Peach enzyme kimchi prepared by the method of any one of claims 1 to 4.

Images