KR930002179B1 - Method for preparing kimchi using ginseng - Google Patents

Method for preparing kimchi using ginseng Download PDF

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Publication number
KR930002179B1
KR930002179B1 KR1019900017971A KR900017971A KR930002179B1 KR 930002179 B1 KR930002179 B1 KR 930002179B1 KR 1019900017971 A KR1019900017971 A KR 1019900017971A KR 900017971 A KR900017971 A KR 900017971A KR 930002179 B1 KR930002179 B1 KR 930002179B1
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South Korea
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ginseng
kimchi
sugar
mixed
mixt
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KR1019900017971A
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Korean (ko)
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KR920009324A (en
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김종두
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김종두
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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23B7/10—Preserving with acids; Acid fermentation

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

A ginseng Kimchi is prepd. by (a) mixing 68-73 % washed ginseng or raw ginseng, 3-4 % sucrose, 9-12 % red pepper paste, 4-6 % edible salt, 4-6 % jujube, 4-6 % chestnut and 2-4 % pine- nut, (b) putting the mixt. into the airtight container and fermenting at 10-15 deg.C for 24-26 hrs., and (c) packaging the fermented mixt. to obtain the final product. The obtd. ginseng Kimchi has a good taste and flavor.

Description

인삼을 주제로 한 혼합김치의 제조방법Manufacturing Method of Mixed Kimchi Based on Ginseng

본 받명은 취식하므로서 양호한 약리작용 및 영양소를 지니는 인삼을 주제로하여 가공된 혼합김치의 제조방법에 관한것이다.The present invention relates to a process for producing mixed kimchi processed on the theme of ginseng having good pharmacological action and nutrients while eating.

일반적으로 사람의 건강식품으로 이용되고 있는 인삼을 이용한 식품형태로서는 한약제의 구성약제로서 이용됨과 인삼차, 각종 인삼액기스를 이용한 드링크류 등이 사용되어 았으며, 이에 대한 해당전문인의 연구조사된 자료에 의한 문헌이나 예로부터 내려오던 각종 식품에 인삼을 이용함은 사람에게 유익한 약리작용을 가져오는 것으로 알려지고 있다.Generally, ginseng used as a health food for humans is used as a medicinal herb, ginseng tea, and drinks using various ginseng extracts. The use of ginseng in various foods that have come down since ancient times is known to bring beneficial pharmacological effects to humans.

따라서 본 발명은 이와같은 인삼이 지니는 제반 유익한 특성을 이용하여 일반가정에서 손쉽게 반찬으로서의 취식할 수 있도록 보급하기 위해 혼합김치를 창출해낸 것으로서 그 제조공정에 따른 실시예를 통해 상세히 설명하면 다음과 같다.Therefore, the present invention is to create a mixed kimchi to spread to eat as a side dish easily in a general family using the beneficial properties of such ginseng as described in detail through the embodiment according to the manufacturing process as follows.

[제조공정][Manufacture process]

1-2년근 인삼(수삼)을 깨끗히 세척하여 제조하고자하는 전체중량에 대해 68-73%에 해당하는 량을 물을뺀 상태로 골라 준비한다.Prepare 1-2-year-old ginseng (fresh ginseng) by washing it cleanly with water free of 68-73% of the total weight to be prepared.

또한, 설탕(당분)은 3-4%, 고추장을 9-12%, 소금을 4-6%, 대추를 가늘고 길게 썰어서된것을 4-6%, 밤을 썰어서 준비된 것을 4-6%, 잣을 2-4%로 각기 제조하고자 하는 총량에 대한 중량비율로 제반부속물을 준비한다.In addition, sugar (sugar) is 3-4%, 9-12% red pepper paste, 4-6% salt, 4-6% thinly sliced jujube, 4-6% prepared by cutting chestnuts, pine nuts Prepare the accessories in 2-4% by weight to the total amount to be prepared respectively.

이와같이 준비된 부속물을 균일하게 섞이도록 배합한후, 준비된 수삼과 혼합한다.The adjuncts prepared in this way are combined to be uniformly mixed, and then mixed with the prepared ginseng.

이후 밀폐된 용기내에 10-15℃를 유지하면서 24-26시간 정도 발효시키므로서 인삼김치제조를 완료후 개별 포장용기에 밀폐 포장한다.After fermenting about 24-26 hours while maintaining 10-15 ℃ in an airtight container, the ginseng kimchi production is completed and then sealed in individual packaging.

[실시예]EXAMPLE

이상과 같은 본 발명의 제조공정에 따라 수삼과 각종 부속물을 1000g의 인삼김치를 제조하기 위해 표 1)과 같이 준비하여 배합한후 14℃ 분위기의 밀폐용기에서 25시간동안 발효공정을 거처 제조하였다.According to the manufacturing process of the present invention as described above prepared and blended ginseng and various accessories as shown in Table 1) to prepare 1000g ginseng kimchi and fermented through a fermentation process for 25 hours in an airtight container at 14 ℃ atmosphere.

[표1]Table 1

이와같이 제조된 혼합김치의 외관으로 보여지는 색감은 식욕을 돋구는 수삼에 붉은색이 가미된 외관을 지녀 고유의 김치와 같은 식감을 가져올 수 있게 되었고, 또한, 수삼 1년근을 이용하므로서 부드럽게 씹을 수있으며 3년근 이상은 섬유질에 의한 질김이 있어 부적합한 것으로 나타났다.The color of the mixed kimchi prepared in this way has the appearance of reddish to the appetizing ginseng, which brings the same texture as the original kimchi. Also, it can be chewed gently by using fresh ginseng roots. More than ten years old was found to be inadequate because of the toughness caused by fiber.

또한, 수삼의 쓴맛을 적정한 3-4중량%의 설탕과, 4-6% 소금의 배합으로 중화시켜 식감을 향상시키는 한편, 고추장을 배합하므로서 전통의 김치맛에 가까운 매운맛을 적절하끼 유지토록 하는데 9-12중량%가 적당하게 되었으며, 기타 대추, 밤, 잣을 상기와 같은 적정량을 가미시키므로서 새로운 식감을 즐길 수 있음과 영양소 보충효과를 가져오게 된다.In addition, the bitter taste of fresh ginseng is neutralized with an appropriate amount of 3-4% by weight of sugar and 4-6% salt to improve the texture, while the red pepper paste is added to maintain a spicy taste that is close to traditional kimchi. -12% by weight is appropriate, and other jujubes, chestnuts and pine nuts are added to the appropriate amount as described above, you can enjoy a new texture and nutrient supplement effect.

또한, 본 발명의 주요 제조공정에 해당하는 발효공정에서 양산성 및 맛의 생성을 위해서는 밀폐된 용기내에서 10-15℃를 유지하면서 24-26시간정도 발효시키므로서 각종 배합물의 영양소 파괴없이 부속물간에 침투가 원활히 이루어진 상태를 가져오는 것임을 알 수 있었다.In addition, in the fermentation process corresponding to the main manufacturing process of the present invention for the production of flavor and taste, the fermentation is carried out for about 24-26 hours while maintaining 10-15 ℃ in an airtight container, without nutrient destruction of various formulations It can be seen that the infiltration is a smooth state.

여기서 온도조건 10℃ 이하일때에는 발효속도가 낮은형상이 나다나고 15℃ 이상일때에는 온도의 영향으로 맛을 저해하는 것으로 나타나며, 시간조건 24-26시간을 서서히 맛이 들기에 가장 적절한 것으로 나타났다.Here, when the temperature condition is below 10 ℃, the fermentation rate is low, and when the temperature is above 15 ℃, the taste is inhibited by the influence of temperature, and the time condition is 24-24 hours.

즉, 본 발명은 이와같은 일명 "인삼혼합김치"가 할 수 있는 식품을 공산품화 하여 시장애 유동시켜 실수요자들로 하여금 손쉽게 구입하여 취식할 수 있도록한 새로운 차원의 건강식품을 제조하게된 것이다.In other words, the present invention is to produce a new level of health food that can be easily purchased and eaten by the real people by the industrialization of the food that can be so-called "ginseng mixed kimchi" to the market.

Claims (1)

세척된 1-2년근 인삼(수삼) 68-73%, 설탕(당분)을 3-4%, 고추장을 9-12%, 소금, 대추, 밤을 각각 4-6%, 잣을 2-4% 전체중량 비율로 혼합하여 10-15℃를 유지하는 밀폐용기에 24-26시간정도 발효시켜 제조 완료하고, 개별용기에 포장완료하게 됨을 특징으로 하는 인삼을 주제로 한 포장김치의 제조방법.Washed 1-2 year old ginseng 68-73%, sugar (sugar) 3-4%, red pepper paste 9-12%, salt, jujube, chestnut 4-6%, pine nuts 2-4% The method of manufacturing a packing kimchi, based on ginseng, characterized in that the mixture is mixed in a total weight ratio and fermented in a closed container holding at 10-15 ° C. for about 24-26 hours, and then packaged in an individual container.
KR1019900017971A 1990-11-07 1990-11-07 Method for preparing kimchi using ginseng KR930002179B1 (en)

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Application Number Priority Date Filing Date Title
KR1019900017971A KR930002179B1 (en) 1990-11-07 1990-11-07 Method for preparing kimchi using ginseng

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KR930002179B1 true KR930002179B1 (en) 1993-03-27

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