KR20220092115A - Diabetic functional kimchi manufacturing method - Google Patents
Diabetic functional kimchi manufacturing method Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
Description
본 발명은 김치 제조방법에 관한 것으로서, 더욱 상세하게는 당뇨 환자들도 안심하고 취식이 가능함과 함께 당뇨 예방 및 개선효과를 나타낼 수 있는 기능성 성분이 함유된 당뇨 기능성 김치 제조방법에 관한 것이다.The present invention relates to a method for manufacturing kimchi, and more particularly, to a method for manufacturing diabetic functional kimchi containing functional ingredients that can prevent and improve diabetes while allowing diabetic patients to eat with confidence.
우리나라 고유의 전통 식품인 김치는 배추 등 일반적인 야채를 발효시켜 제조되는 장기 저장 식품으로, 각종 비타민, 무기질 등의 영양분과 섬유소가 풍부하여 성인병 예방은 물론 일부 항암 효과도 있는 것으로 알려져 있다.Kimchi, a traditional food unique to Korea, is a long-term storage food manufactured by fermenting common vegetables such as Chinese cabbage. It is rich in nutrients and fiber such as various vitamins and minerals, and is known to have anti-cancer effects as well as prevention of adult diseases.
또한, 김치가 갖는 전통적인 풍미와 함께 해외 시장에서도 우수한 건강식품으로 알려지고 있다.In addition, along with the traditional flavor of kimchi, it is also known as an excellent health food in overseas markets.
이러한 김치는 주재료가 되는 채소의 종류에 따라서 배추김치, 열무김치, 무김치, 갓김치, 깍두기, 등 여러 가지로 제조 되어 식탁에 올려지고 있으며, 첨가되는 양념의 농도에 따라서도 물김치, 동치미 등 그 종류가 매우 다양하다.Depending on the type of vegetable used as the main ingredient, various types of kimchi such as cabbage kimchi, radish kimchi, radish kimchi, gat kimchi, and kkakdugi are prepared and placed on the table. is very diverse
한편, 김치의 제조 방법에는 여러 가지가 알려져 있는데, 대체적으로 김치는 그 주재료가 되는 배추 또는 무를 일정 시간 동안 소금에 절이고 세척한 후 고춧가루, 마늘, 젓갈 등의 각종 양념을 적절한 비율로 첨가하여 적정온도에서 일정기간 동안 발효시켜 제조되고 있다.On the other hand, various methods for making kimchi are known. In general, kimchi is prepared by salting cabbage or radish, the main ingredient, for a certain period of time, washing it, and then adding various seasonings such as red pepper powder, garlic, and salted fish in appropriate proportions. It is produced by fermentation at a certain temperature for a certain period of time.
이와 같이 제조된 김치는 발효시키는 온도 및 시간에 따라 신맛 등 특유의 여러 가지 맛을 가지게 되며, 여러 가지 맛 중 짠맛은 식염의 농도에 따라 쉽게 조절될 수 있고, 그 외의 맛은 첨가된 다양한 부재료와 발효 또는 숙성과정에 의해 결정된다.The kimchi produced in this way has a variety of unique tastes such as sour depending on the temperature and time of fermentation. Among the various tastes, the salty taste can be easily adjusted according to the concentration of salt, and the other tastes can be mixed with various additional ingredients added. It is determined by fermentation or aging process.
그러나 일반적인 김치는 단백질이 부족하여 영양결핍이 우려될 뿐만 아니라, 염분이 많이 함유되어 고혈압과 당뇨 등 성인병 질환이 있는 환자가 안심하고 섭취하는데 어려움이 있는 문제점이 있었다.However, general kimchi lacks protein, which raises concerns about nutritional deficiency, and contains a lot of salt, making it difficult for patients with geriatric diseases such as high blood pressure and diabetes to safely consume kimchi.
본 발명은 상기한 종래 기술에서의 문제점을 개선하기 위해 제안된 것으로서, 염도를 낮춤과 함께 기능성 성분을 함유하여 당뇨 개선효과를 나타낼 수 있는 기능성 원료를 첨가하여 건강에 도움을 줄 수 있는 기능성 김치 제조방법을 제공하는 데 목적이 있다.The present invention has been proposed to improve the problems in the prior art, and by adding functional raw materials that can reduce salinity and contain functional ingredients to exhibit an effect of improving diabetes, functional kimchi production that can help health The purpose is to provide a method.
상기 목적을 이루기 위한 본 발명의 당뇨 기능성 김치 제조방법은, 세척된 배추를 절단 후 소금에 절이는 배추 절임단계와; 상기 절여진 배추를 탈수시키는 탈수단계와; 다진마늘, 쪽파, 양파, 다진생각, 고춧가루, 멸치액젓, 새우젓, 무채, 설탕, 소금, 간장을 혼합하는 배추속 제조단계와; 상기 혼합된 배추속에 당조 고추가루와, 돼지감자 채, 여주가루, 뽕잎가루를 추가로 혼합하는 기능성 원료 혼합단계와; 상기 제조된 양념을 배추잎 사이사이에 고르게 투입하여 발라주는 배추속 투입단계와; 상기 배추속이 투입된 배추를 숙성시키는 숙성단계;를 포함하는 것을 특징으로 한다.The diabetic functional kimchi manufacturing method of the present invention for achieving the above object includes: a cabbage pickling step of cutting the washed cabbage and then pickling it with salt; a dehydration step of dehydrating the pickled cabbage; A step of manufacturing Chinese cabbage inside by mixing minced garlic, chives, onion, minced chives, red pepper powder, anchovy sauce, salted shrimp, radish, sugar, salt, and soy sauce; A functional raw material mixing step of additionally mixing dandelion red pepper powder, pork potato shreds, bitter melon powder, and mulberry leaf powder in the mixed Chinese cabbage; A Chinese cabbage filling step of applying the prepared seasoning evenly between the cabbage leaves; It is characterized in that it includes; a ripening step of aging the Chinese cabbage to which the Chinese cabbage is added.
이러한 본 발명의 제조방법에 의해 제조된 김치는, 당뇨환자에게 유익한 성분이 함유되어 있기 때문에 당뇨환자들도 안심하고 취식이 가능함과 함께 당뇨 예방 및 개선에 탁월한 효능을 나타낼 수 있게 된다.Since the kimchi prepared by the manufacturing method of the present invention contains ingredients beneficial to diabetic patients, diabetic patients can eat with confidence and exhibit excellent efficacy in preventing and improving diabetes.
특히, 숙성 및 발효과정에서 당조 고추가루와, 돼지감자 채의 활성화가 이루어지면서 배추 내부로 효과적인 침투가 이루어질 수 있게 되어 당뇨 개선 효과를 극대화하는 이점을 나타내게 된다.In particular, during the ripening and fermentation process, as the sorghum red pepper powder and pork potato shreds are activated, effective penetration into the inside of the cabbage can be made, thereby maximizing the effect of improving diabetes.
도 1은 본 발명의 일 실시 예에 따른 당뇨 김치 제조과정 순서도.
도 2는 본 발명의 다른 실시 예에 따른 김치 제조과정 순서도.1 is a flowchart of a diabetic kimchi manufacturing process according to an embodiment of the present invention.
2 is a flowchart of a kimchi manufacturing process according to another embodiment of the present invention.
이하, 본 발명의 구체적인 실시 예를 살펴보면 다음과 같다.Hereinafter, specific embodiments of the present invention will be described.
본 발명의 실시 예는 여러 가지 형태로 변형될 수 있으며, 본 발명의 범위가 아래에서 상세히 설명하는 실시 예로 한정되는 것으로 해석되어서는 안 된다. 본 실시 예는 당 업계에서 평균적인 지식을 가진 자에게 본 발명을 더욱 완전하게 설명하기 위하여 제공되는 것이다.Embodiments of the present invention may be modified in various forms, and the scope of the present invention should not be construed as being limited to the embodiments described in detail below. This embodiment is provided to more completely explain the present invention to those of ordinary skill in the art.
따라서, 본 상세한 설명에서 표현한 기술특징 등은 더욱 명확한 설명을 강조하기 위해서 과장되어 표현될 수 있다. 또한, 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 공지 김치 제조기술의 재료 및 과정에 관한 상세한 설명은 생략될 수 있다.Accordingly, technical features and the like expressed in the present detailed description may be exaggerated to emphasize a clearer description. In addition, detailed descriptions of materials and processes of known kimchi manufacturing techniques determined to unnecessarily obscure the gist of the present invention may be omitted.
먼저, 본 발명의 일 실시 예에 따른 당뇨 기능성 김치 제조과정을 도 1의 순서도를 참조하여 살펴보기로 한다.First, the diabetic functional kimchi manufacturing process according to an embodiment of the present invention will be described with reference to the flowchart of FIG. 1 .
<배추 절임단계><Step of Pickling Cabbage>
먼저, 세척수를 이용하여 세척된 배추를 1/2 또는 1/4로 절단 후 소금에 절이는 배추 절임단계를 실시한다.First, the washed cabbage is cut into 1/2 or 1/4 using washing water, and then the step of pickling the cabbage with salt is performed.
<탈수 단계><Dehydration step>
이후, 상기 절여진 배추를 채반 위에 적층 형태로 쌓아놓은 상태에서 일정시간 물기가 빠지도록 하는 탈수과정을 실시하게 된다.Thereafter, a dehydration process is performed so that the water is drained for a certain period of time in a state in which the pickled cabbage is stacked on a tray in a stacked form.
<배추속 제조단계><Basic cabbage production step>
한편, 본 실시 예에서 사용될 배추속은 다진마늘, 쪽파, 양파, 다진생각, 고춧가루, 멸치액젓, 새우젓, 무채, 설탕, 소금, 간장을 적절한 비율로 혼합하여 제조가 이루어지게 된다.On the other hand, the Chinese cabbage to be used in this embodiment is prepared by mixing minced garlic, chives, onion, minced saengsaeng, red pepper powder, anchovy sauce, shrimp sauce, radish, sugar, salt, and soy sauce in an appropriate ratio.
<당뇨 기능성 원료 혼합단계><Diabetes Functional Ingredients Mixing Step>
특히, 본 발명에서는 상기 배추속 제조과정에서 당뇨에 효과를 나타낼 수 있는 기능성 물질인 당조 고추가루와, 돼지감자 채, 여주가루, 뽕잎가루를 함께 투입하게 된다.In particular, in the present invention, dangjo red pepper powder, which is a functional material capable of showing an effect on diabetes, in the process of manufacturing the cabbage, and pork potato stalks, bitter gourd powder, and mulberry leaf powder are added together.
즉, 당조 고추와 돼지감자, 여주 및 뽕잎은 혈당 기능이 탁월하기 때문에 당뇨환자를 위한 건강식품으로 널리 알려져 있으며, 이러한 기능성 물질의 혼합을 통해 당뇨 예방 및 개선에 도움을 줄 수 있게 된다.In other words, sugar pepper, pork potato, bitter gourd and mulberry leaf are widely known as health food for diabetic patients because of their excellent blood sugar function, and by mixing these functional substances, it can help prevent and improve diabetes.
이때, 투입되는 비율은 배추속 100중량%를 기준으로 했을 때, 당조 고추가루 1~5중량%, 돼지감자 채 1~3중량%, 여주가루 1~3중량%, 뽕잎가루 1~2중량%의 비율로 혼합이 이루어짐이 바람직하다.At this time, the input ratio is based on 100% by weight of Chinese cabbage, 1 to 5% by weight of red pepper powder, 1-3% by weight of pork potato stalks, 1-3% by weight of bitter melon powder, and 1-2% by weight of mulberry leaf powder. Mixing is preferably done in a proportion.
<배추속 투입단계><Injection stage of Chinese cabbage>
이후, 상기 기능성 원료가 혼합된 배추속 양념을 배추잎 사이사이 및 표면에 고르게 투입하여 발라주는 작업을 실시한다.Thereafter, the seasoning in Chinese cabbage in which the functional raw material is mixed is evenly put between and on the surface of the cabbage leaves and applied.
<숙성 단계><Aging stage>
그리고 상기 배추속이 투입된 배추를 숙성시키는 숙성단계를 통해 김치의 제조가 이루어지게 된다.And the production of kimchi is made through the aging step of ripening the cabbage in which the cabbage is added.
이와 같은 과정을 통해 제조가 이루어진 본 발명의 당뇨 기능성 김치는, 당조 고추가루와, 돼지감자 채, 여주가루, 뽕잎가루의 기능성 물질이 혼합되어 있기 때문에 당뇨환자들도 안심하고 취식이 가능함과 함께 당뇨 예방 및 개선에 탁월한 효능을 나타낼 수 있게 된다The diabetic functional kimchi of the present invention, manufactured through this process, is a mixture of functional substances such as dangjo red pepper powder, pork potato stalks, bitter gourd powder, and mulberry leaf powder, so that diabetic patients can eat with confidence and diabetic patients can also eat it with confidence. It is possible to show excellent efficacy in prevention and improvement
특히, 숙성 및 발효과정에서 당조 고추가루와, 돼지감자 채의 활성화가 이루어지면서 배추 내부로 효과적인 침투가 이루어질 수 있게 되어 기능성이 극대화되는 이점을 나타내게 된다.In particular, during the ripening and fermentation process, as the dandelion red pepper powder and pork potato slices are activated, effective penetration into the inside of the cabbage can be made, thereby showing the advantage of maximizing the functionality.
한편, 도 2는 본 발명의 다른 실시 예에 따른 당뇨 기능성 김치 제조과정을 나타낸 것으로서, 배추 절임단계 후에는 절여진 배추를 컨베어 벨트로 이동시키는 과정에서 세척수를 분사하여 배추 표면의 염분을 제거하는 저염 샤워단계가 추가로 실시됨을 확인할 수 있다.On the other hand, Figure 2 shows the diabetic functional kimchi manufacturing process according to another embodiment of the present invention, and after the pickling step, low salt to remove the salt on the surface of the cabbage by spraying washing water in the process of moving the pickled cabbage to the conveyor belt It can be seen that the shower step is additionally performed.
이때, 상기 분사가 이루어지는 세척수는 구연산, 식용 아르간오일 및 탄산수소나트륨 성분이 포함된다.At this time, the washing water in which the spray is made includes citric acid, edible argan oil and sodium hydrogen carbonate components.
즉, 정제수 70~85중량%, 구연산 5~20중량%, 식용 아르간오일 1~10중량%, 탄산수소나트륨 1~10중량%의 비율로 혼합된 세척수를 사용함이 바람직하다.That is, it is preferable to use washing water mixed in a ratio of 70 to 85% by weight of purified water, 5 to 20% by weight of citric acid, 1 to 10% by weight of edible argan oil, and 1 to 10% by weight of sodium hydrogen carbonate.
또한, 상기 기능성 원료 투입단계에서는 아스파라거스 채, 레드비트 분말 및 맥주효모 성분이 각각 1~3중량%의 비율로 추가 투입되는데, 이때 투입되는 성분 중 돼지감자 채 및 아스파라거스 채는 증숙기를 이용하여 1차 증숙과정을 거친 후 투입이 이루어지게 된다.In addition, in the functional raw material input step, asparagus stalks, red beet powder, and brewer's yeast components are additionally added at a ratio of 1 to 3% by weight, respectively. After the process, the input is made.
특히, 상기 증숙기에는 바닥면에 맥반석을 깔아놓은 상태에서 맥반석 위에 아스파라거스 채 및 돼지감자 채를 올려놓은 상태에서 고온 증숙이 이루어지게 되며, 증숙기 내부로 공급되는 스팀은 산수유 엑기스 가열에 의해 발생되는 스팀이 공급되게 된다.In particular, in the steamer, high-temperature steaming is performed with asparagus sieves and pork potato sieves placed on the elvan on the bottom surface of the steamer, and the steam supplied into the steamer is generated by heating cornus oil extract. Steam will be supplied.
또한, 상기 기능성 원료 투입단계에서 당조 고추가루 및 여주가루는 35~55℃로 예열 상태에서 투입이 이루어지게 된다.In addition, in the functional raw material input step, the dangjo red pepper powder and bitter melon powder are added in a preheated state to 35 ~ 55 ℃.
이와 같은 다른 실시 예의 제조방법에 의해 제조된 본 발명의 당뇨 기능성 김치는, 세척수에 의한 저염샤워단계가 추가적으로 실시됨으로 인해 배추 표면에 남아있는 소금량을 감소시켜서 염도를 저감시킬 수 있게 된다.The diabetic functional kimchi of the present invention manufactured by the manufacturing method of another embodiment as described above can reduce the salinity by reducing the amount of salt remaining on the surface of the cabbage due to additionally performing a low-salt shower step with washing water.
이때 세척수에 혼합된 구연산은 배추의 산미를 향상시키게 되고, 식용 아르간오일은 항산화 효능을 나타낼 수 있으며, 탄산수소나트륨은 배추 표면에 대한 멸균 기능을 수행하게 된다.At this time, the citric acid mixed with the washing water improves the acidity of the Chinese cabbage, the edible argan oil can exhibit an antioxidant effect, and the sodium bicarbonate performs a sterilization function on the surface of the cabbage.
또한, 배추속에 기능성 원료로서 추가 첨가되는 아스파라거스 채는 숙취해소 및 혈관 기능을 개선시킬 수 있고, 레드비트 분말은 혈압 강하 효과를 나타내며, 맥주효모는 배추의 발효를 촉진시키는 기능을 수행하게 된다.In addition, asparagus leaves added as a functional raw material in Chinese cabbage can relieve hangover and improve blood vessel function, red beet powder exhibits a blood pressure lowering effect, and brewer's yeast serves to promote fermentation of Chinese cabbage.
특히, 돼지감자 채 및 아스파라거스 채는 증숙기에서 중금속 분해 작용이 있는 맥반석과 접촉된 상태에서 증숙이 이루어지게 되어 영양소 파괴가 방지될 수 있으며, 이때 증숙은 산수유 엑기스 가열 스팀에 의해 이루어지게 되어 산수유 향이 돼지감자 채 및 아스파러거스 채 표면에 침착되어 돼지감자 채와 아스파러거스 채가 배추속 재료와 혼합되는 과정에서 물러지거나 변색되는 현상이 방지될 수 있게 된다.In particular, pork potato stalks and asparagus stalks are steamed in a state in which they are in contact with elvan, which has a heavy metal decomposition action, in the steaming stage, so that nutrient destruction can be prevented. As it is deposited on the surface of potato sieves and asparagus sieves, it is possible to prevent brittleness or discoloration in the process of mixing pork potato sieves and asparagus sieves with the cabbage material.
또한, 당조 고추가루 및 여주가루는 일정 온도로 예열된 상태에서 투입이 이루어지게 되면, 혼합 과정에서 가루의 뭉침현상이 방지됨과 함께 배추의 발효를 촉진시키는 진보된 작용효과를 나타내게 된다.In addition, when the dangjo red pepper powder and bitter gourd powder are added while being preheated to a certain temperature, agglomeration of the powder is prevented during the mixing process and an advanced effect of promoting the fermentation of Chinese cabbage is exhibited.
그리고 상기에서 본 발명의 특정한 실시 예가 설명 및 도시되었지만 본 발명의 김치 제조과정이 당업자에 의해 다양하게 변형되어 실시될 수 있음은 자명한 일이다. And although specific embodiments of the present invention have been described and illustrated above, it is obvious that the kimchi manufacturing process of the present invention may be variously modified and practiced by those skilled in the art.
예를 들면, 상기 실시 예에서 개시된 배추속 재료는 대표적인 성분을 표기한 것으로서, 이 외에도 취향에 따라 굴이나 오징어 등과 같은 다양한 재료가 혼합될 수 있다.For example, the Chinese cabbage material disclosed in the above embodiment indicates representative ingredients, and in addition to this, various materials such as oysters or squid may be mixed according to taste.
따라서 이와 같은 변형된 실시 예들은 본 발명의 기술적 사상이나 범위로부터 개별적으로 이해되어져서는 안되며, 이와 같은 변형된 실시 예들은 본 발명의 첨부된 특허청구범위 내에 포함된다 해야 할 것이다.Accordingly, such modified embodiments should not be individually understood from the spirit or scope of the present invention, and such modified embodiments should be included within the appended claims of the present invention.
Claims (5)
상기 절여진 배추를 탈수시키는 탈수단계와;
다진마늘, 쪽파, 양파, 다진생각, 고춧가루, 멸치액젓, 새우젓, 무채, 설탕, 소금, 간장을 혼합하는 배추속 제조단계와;
상기 혼합된 배추속에 당조 고추가루와, 돼지감자 채, 여주가루, 뽕잎가루를 추가로 혼합하는 기능성 원료 혼합단계와;
상기 제조된 배추속 양념을 배추잎 사이사이에 고르게 투입하여 발라주는 배추속 투입단계와;
상기 배추속이 투입된 배추를 숙성시키는 숙성단계;
를 포함하는 것을 특징으로 하는 당뇨 기능성 김치 제조방법.A Chinese cabbage pickling step of salting the washed cabbage after cutting;
a dehydration step of dehydrating the pickled cabbage;
A step of manufacturing Chinese cabbage by mixing minced garlic, chives, onion, minced red pepper powder, anchovy sauce, salted shrimp, radish, sugar, salt, and soy sauce;
A functional raw material mixing step of additionally mixing dandelion red pepper powder, pork potato shreds, bitter gourd powder, and mulberry leaf powder in the mixed Chinese cabbage;
A Chinese cabbage filling step of evenly putting the prepared seasoning in Chinese cabbage leaves between the cabbage leaves and applying the seasoning;
Aging step of ripening the Chinese cabbage into which the Chinese cabbage is added;
Diabetic functional kimchi manufacturing method comprising a.
상기 기능성 원료 투입단계에서는 아스파라거스 채, 레드비트 분말 및 맥주효모 성분이 추가로 투입되는 것을 특징으로 하는 당뇨 기능성 김치 제조방법.The method according to claim 1,
In the functional raw material input step, asparagus, red beet powder and brewer's yeast ingredients are additionally added to the diabetic functional kimchi manufacturing method.
상기 기능성 원료 투입단계에서 투입되는 성분 중 돼지감자 채 및 아스파라거스 채는 증숙기를 이용하여 1차 증숙과정을 거친 후 투입이 이루어지되, 상기 증숙기에는 맥반석이 구비되며, 증숙기에는 산수유 엑기스 가열에 의해 발생되는 스팀이 공급되는 것을 특징으로 하는 당뇨 기능성 김치 제조방법.3. The method according to claim 2,
Among the ingredients input in the functional raw material input step, pork potato stalks and asparagus stalks are put through the first steaming process using a steamer, and the steamer is equipped with elvan stone, and during the steaming period, it is generated by heating cornflower extract. Diabetic functional kimchi manufacturing method, characterized in that the steam is supplied.
상기 당조 고추가루 및 여주가루는 35~55℃로 예열 상태에서 투입이 이루어지는 것을 특징으로 하는 당뇨 기능성 김치 제조방법.The method according to claim 1 or 2,
The diabetic functional kimchi manufacturing method, characterized in that the dangjo red pepper powder and bitter gourd powder are added in a preheated state to 35 ~ 55 ℃.
상기 배추 절임단계 후에는 절여진 배추를 컨베어 벨트로 이동시키는 과정에서 세척수를 분사하여 배추 표면의 염분을 제거하는 저염 샤워단계가 실시되되, 상기 분사가 이루어지는 세척수는 구연산, 식용 아르간오일 및 탄산수소나트륨 성분이 포함된 것을 특징으로 하는 당뇨 기능성 김치 제조방법.
4. The method according to any one of claims 1 to 3,
After the pickling step, a low-salt shower step of removing salt on the surface of the cabbage by spraying washing water in the process of moving the pickled cabbage to the conveyor belt is performed, and the washing water in which the spraying is made is citric acid, edible argan oil and sodium bicarbonate Diabetic functional kimchi manufacturing method, characterized in that it contains ingredients.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100384309B1 (en) | 2000-12-27 | 2003-05-14 | 주식회사 효원메디푸드 | Functional Kimchi added green tea and process for preparation thereof |
| KR101639126B1 (en) | 2014-10-07 | 2016-07-12 | 김강민 | Low salt kimchi for a healthy diet and manufacturing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100384309B1 (en) | 2000-12-27 | 2003-05-14 | 주식회사 효원메디푸드 | Functional Kimchi added green tea and process for preparation thereof |
| KR101639126B1 (en) | 2014-10-07 | 2016-07-12 | 김강민 | Low salt kimchi for a healthy diet and manufacturing method thereof |
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