KR950026386A - Solid kimchi made by dipping cabbage in liquid seasoning and liquid seasoning - Google Patents

Solid kimchi made by dipping cabbage in liquid seasoning and liquid seasoning Download PDF

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Publication number
KR950026386A
KR950026386A KR1019940005165A KR19940005165A KR950026386A KR 950026386 A KR950026386 A KR 950026386A KR 1019940005165 A KR1019940005165 A KR 1019940005165A KR 19940005165 A KR19940005165 A KR 19940005165A KR 950026386 A KR950026386 A KR 950026386A
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KR
South Korea
Prior art keywords
kimchi
cabbage
liquid
seasoning
difficult
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KR1019940005165A
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Korean (ko)
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KR0121304B1 (en
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신상철
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신상철
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Priority to KR1019940005165A priority Critical patent/KR0121304B1/en
Publication of KR950026386A publication Critical patent/KR950026386A/en
Application granted granted Critical
Publication of KR0121304B1 publication Critical patent/KR0121304B1/en

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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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • A23B7/105—Leaf vegetables, e.g. sauerkraut
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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

Abstract

본 발명은 액상의 조미액과, 액상의 조미액에 배추를 침지시켜서 만든 김치에 관한 것이다. 종래에는 무우채, 고추가루, 다진마늘, 다진생강, 파 어류젖 즉, 새우젓, 황새기젖, 꼴뚜기젖, 갈치젖 등의 재료를 카롤 썰거나 다지는 등의 방법으로 배추속을 만든 다음, 저려진 배추 입사귀를 한겹 한겹씩 펼쳐가면서 배추속을 손으로 버무려 넣게된다.The present invention relates to a kimchi made by dipping cabbage into a liquid seasoning liquid and a liquid seasoning liquid. Conventionally, after making radish cabbage, red pepper powder, chopped garlic, minced ginger, green onion oil, ie, shrimp chops, swordfish milk, poultry milk, cutlass milk, etc. Spread the layers one by one, and soak in the cabbage by hand.

이와같이 김치를 담그는 재래식 방법은 배추처럼 작업에서부터 속 버무림 작업까지 일일이 사람의 손으로 실시해야만 하지만, 그나마도 김치담그는 방법을 모르거나, 전수받지 못한 사람은 실시할수 없는 어려움이 있다. 그만큼 재래식 김치를 만드는 방법은 복잡하고 까다로울 뿐만 아니라, 그 작업 자체가 여성들에게는 매우 심한 노동이어서 주부들은 김치담는 일을 매우 부담스러워 하고 있다. 특히, 김치 담그기를 어려워하는 이유중에 또 하나의 문제는 김치를 담그는 작업과정에서 대부분은 고무장갑을 사용하나, 양념이 손에 묻혀지면서 통증등의 부작용이 발생되기 때문에 담그기를 기피하게 된다. 또한, 미생물에 오염된 양념을 사용하게 되므로 비위생적 식품을 먹게되는 문제와, 일반 농산물의 불균일한 품질로 제품의 균일화를 이루기 어려운 반면에 과다한 인력낭비를 초래하게 되므로 김치 담그는 일에 많은 어려움이 수반되고 있다. 그래서 본 발명에서는 상기와 같은 재래식 김치를 담그는 방법과는 달리, 소금에 저려진 배추를 액상의 김치 조미액에 담궈두기만 하면, 김치담그는 방법을 모르는 사람이라도 누구나 손쉽게 담글수 있게 하는 김치 조미액을 제공하려는 것으로써, 속없는 김치를 만들어 먹을수 있도록 안출된 것이다.In this way, the traditional method of dipping kimchi must be carried out by human hands, from cabbage to dumping work like cabbage, but it is difficult for people who don't know how to make kimchi or have not received it. The method of making traditional kimchi is not only complicated and tricky, but the work itself is very laborious for women, and housewives are very burdened with kimchi dam. In particular, one of the reasons why it is difficult to soak kimchi is to use rubber gloves in the process of soaking kimchi, but avoiding the soaking because the side effects such as pain are caused when the seasoning is buried in the hands. In addition, the use of seasoned contaminated with microorganisms, it is difficult to achieve uniformity of the product due to the problem of eating unsanitary foods, and the uneven quality of general agricultural products, while causing excessive manpower waste, so it is difficult to make kimchi have. So, in the present invention, unlike the conventional method of dipping kimchi, soaking salted cabbage soaked in liquid kimchi seasoning solution, anyone who does not know how to make kimchi seasoning to provide a kimchi seasoning solution As a result, it is designed to make kimchi without eating.

Description

액상의 조미액과 액상의 조미액에 배추를 침지시켜서 만든 속없는 김치Solid kimchi made by dipping cabbage in liquid seasoning and liquid seasoning

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (2)

무우쥬스, 캠시컴올레오레진, 아라비아검(Gum arabic), 물, 파쥬스, 미나리쥬스, 마늘오일, 생강올레오레진, 새우젖액기스, 굴쥬스, 소금, 설탕, 솔비톨을 믹싱 혼합한 액상의 김치 조미액.Liquid Kimchi mixed with radish juice, camcicum oleoresin, gum arabic, water, paju juice, buttercup juice, garlic oil, ginger oleoresin, shrimp milk extract, oyster juice, salt, sugar, sorbitol Seasoning liquid. 제1항의 액상 김치 조미액에 소금에 절인 배추를 10시간 내지 36시간 동안 침지시켜 만든 속없는 김치.Claim 1 kimchi made by dipping salted cabbage in the liquid kimchi seasoning solution of claim 1 for 10 to 36 hours. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940005165A 1994-03-16 1994-03-16 Seasioning liquid for kimchi and processing method by using seasoning liquid KR0121304B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940005165A KR0121304B1 (en) 1994-03-16 1994-03-16 Seasioning liquid for kimchi and processing method by using seasoning liquid

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940005165A KR0121304B1 (en) 1994-03-16 1994-03-16 Seasioning liquid for kimchi and processing method by using seasoning liquid

Publications (2)

Publication Number Publication Date
KR950026386A true KR950026386A (en) 1995-10-16
KR0121304B1 KR0121304B1 (en) 1997-11-15

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KR1019940005165A KR0121304B1 (en) 1994-03-16 1994-03-16 Seasioning liquid for kimchi and processing method by using seasoning liquid

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Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020089921A (en) * 2001-05-25 2002-11-30 삼조쎌텍 주식회사 Process for preparing liquid kimchi using chinese cabbage juice and liquid kimchi prepared thereby
KR20240002046A (en) 2022-06-28 2024-01-04 강혜자 Production method of functional kimchi containg low salt using melon

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