WO2012057405A1 - 노빨김치 - Google Patents
노빨김치 Download PDFInfo
- Publication number
- WO2012057405A1 WO2012057405A1 PCT/KR2010/009379 KR2010009379W WO2012057405A1 WO 2012057405 A1 WO2012057405 A1 WO 2012057405A1 KR 2010009379 W KR2010009379 W KR 2010009379W WO 2012057405 A1 WO2012057405 A1 WO 2012057405A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- parts
- weight
- kimchi
- pickled
- chopped
- Prior art date
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Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- 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
Definitions
- the present invention relates to a young kimchi, and more particularly, to a young kimchi containing nopal which is a stem (leaf) of a young red cactus and a tuna juice which is a fruit juice of a young red cactus.
- kimchi is salted with vegetables such as cabbage and radish, mixed with various seasonings such as red pepper, chopped garlic, green onion, chopped ginger, and salted fish, then aged by lactic acid production and fermented at low temperature. It is a side dish that is indispensable at a Korean table.
- an object of the present invention is to provide a young kimchi that can be easily consumed by foreigners as the spicy taste and smell unique to kimchi are alleviated by the addition of the noot and tuna juice familiar to Americans or Latin Americans.
- Another object of the present invention is to provide a young kimchi to improve the health of the intake due to the nutrients contained in the nut and the funna as the addition and the fungus juice.
- the object of the present invention described above is achieved by providing a young kimchi comprising a pickled cabbage, a pickled nap and a kimchi seasoning containing a cannabis juice.
- the pickled cabbage is added to the 600 to 800 parts by weight of Chinese cabbage is added to 90 to 120 parts by weight of the natural salt is marinated for 5 to 7 hours, the pickled tooth is 12 to 18 to 120 to 160 parts by weight of the needle
- sun salt is added and pickled for 0.5 to 1.5 hours, the kimchi seasoning containing the tuna juice, 120 to 160 parts by weight of radish, 40 to 50 parts by weight of green onion, 20 to 25 parts by weight of crushed garlic, 10 to 13 weight Chopped ginger, 24-30 parts chopped red pepper, 25-30 parts rice, 22-25 parts anchovy milk, 6-9 parts shrimp milk, 25-30 parts red pepper powder, 60-70 parts dou Saccharine and 2 to 5 parts by weight of sesame salt.
- the pickled cabbage is 700 parts by weight of 108.90 parts by weight of sun salt is added to the pickled for 6 hours
- the pickled nap is 140 parts by weight of 15.56 parts by weight of sun salt is added for 1 hour
- the kimchi seasoning, which is pickled contains 140 parts by weight of radish, 46.67 parts by weight of leeks, 23.34 parts by weight of chopped garlic, 11.67 parts by weight of chopped ginger, 28.78 parts by weight of minced red pepper, 27.22 parts by weight of rice, 23.34 parts by weight Anchovy liquid milk, 7.78 parts by weight of shrimp milk, 27.22 parts by weight of red pepper powder, 66.12 parts by weight of cane juice and 3.89 parts by weight of sesame salt.
- the pickled cabbage and the pickled roe are soaked in kimchi seasoning containing the Tuna juice and then aged at room temperature for 6 to 10 hours and then refrigerated at 2 to 4 °C before eating.
- the younger and the Latin American are familiar with the gnome and the fungus is added and at the same time the spicy taste of minced water pepper is added in large quantities to ease the unique taste and smell of kimchi ease foreigners intake By doing so, there is an outstanding effect that can promote the global popularization of kimchi.
- FIG. 1 is a manufacturing process flowchart of the kimchi according to the present invention.
- Noe kimchi according to the present invention is prepared by the addition of the noe and the fungus juice, the spicy taste and smell unique to kimchi is alleviated, foreigners can easily ingest and improve the health of the intake due to the nutrients contained in the noe and funna In order to be able to be made, including kimchi seasoning containing pickled cabbage, pickled nap and cannabis juice.
- the pickled cabbage is formed by the addition of 90 to 120 parts by weight of sun salt to 600 to 800 parts by weight of cabbage washed after being trimmed for 5 to 7 hours. Particularly, 108.90 parts by weight of sun salt is added to 700 parts by weight of cabbage. Most preferably pickled for time.
- the reason for pickling the cabbage is to remove excess moisture contained in the cabbage while salting the cabbage, which is the main ingredient of kimchi, by osmosis.
- the process of pickling cabbage is already known. The description will be omitted.
- Pickled needles are washed after removing the thorns, and then 12 to 18 parts by weight of sun salt are added to the chopped 120 to 160 parts by weight of the needle, and then marinated for 0.5 to 1.5 hours. Most preferably added and pickled for 1 hour.
- Gnoat is the stem (leaf) of young red cactus, and contains 18 kinds of amino acids such as methionine, leucine, and arginine, 40 kinds of plant compounds such as lysine, aspartic acid, and phosphorus, and liver fiber. It is known to enhance pancreatic function and activate insulin to promote glucose metabolism, increase immunity, increase the function of the heart, stomach, kidneys and sexual function, and to remove constipation.
- pickling is performed is to remove excess moisture contained in the furnace while salting the tongue by osmosis.
- the pickling process is similar to a known cabbage pickling process. Will be omitted.
- Barred kimchi according to the present invention is based on the traditional Korean cabbage kimchi, the mixing ratio of pickled cabbage and pickled noot is most preferably mixed in a weight ratio of 5: 1.
- the above-mentioned pickled cabbage and pickled roe are tossed with kimchi seasoning containing Tunas juice, which contains 120 to 160 parts by weight of radish, 40 to 50 parts by weight of green onion, 20 to 25 parts by weight of minced garlic , 10 to 13 parts by weight of chopped ginger, 24 to 30 parts by weight of minced pepper, 25 to 30 parts by weight of rice, 22 to 25 parts by weight of anchovy liquid, 6 to 9 parts by weight of shrimp milk, 25 to 30 parts by weight of red pepper powder, 60 To 70 parts by weight of the tuna and 2 to 5 parts by weight of sesame salt, in particular 140 parts of radish, 46.67 parts of green onions, 23.34 parts of chopped garlic, 11.67 parts of chopped ginger, 28.78 parts of chopped water pepper, 27.22 It is preferred to include a weight part of rice, 23.34 parts of anchovy liquid milk, 7.78 parts of shrimp milk, 27.22 parts of red pepper powder, 66.12 parts of cannabis juice and 3.89 parts of sesam
- Kimchi seasoning containing Tuna juice includes radish, green onion, minced garlic, minced ginger, minced red pepper, rice (for porridge), anchovy milk, shrimp milk, red pepper powder and sesame salt
- the contents of minced garlic, minced ginger, and red pepper powder are greatly reduced, and it is differentiated from conventional kimchi seasoning in that a large amount of minced pepper is familiar to foreigners.
- Tuna the fruit of a cactus, is differentiated from conventional kimchi seasoning in that a large amount of juice is added.
- Tuna contains 18 amino acids, 14 vitamins, antioxidant polyphenols and flavonoids, various vitamins, dietary fiber, calcium, magnesium, etc. to strengthen kidney and gastrointestinal function, promote hormone secretion and relieve chronic fatigue. It is known to have an excellent effect on reducing obesity and cholesterol.
- Noe and Tuna have an excellent effect in removing the smell of Kimchi and also double the taste of Kimchi.
- the rice used for rice is preferably produced in the United States California rather than a lot of sticky domestic.
- the pickled cabbage and pickled roe described above are soaked in kimchi seasoning containing the above-mentioned tuna, and aged at room temperature for 6 to 10 hours, and then refrigerated at 2 to 4 ° C. before eating.
- radish 140g minced leek 46.67g, minced garlic 23.34g, minced ginger 11.67g, minced chilli pepper 28.78g, rice 27.22g, anchovy liquid milk 23.34g, shrimp milk 7.78g, red pepper powder 27.22g, cannabis juice 66.12 g and sesame salt 3.89g are mixed to prepare a kimchi seasoning containing cannabis juice.
- Noechi kimchi according to the present invention can be extended to the domestic and overseas as well as the production and sales of kimchi by globalizing kimchi by transforming kimchi of the Korean tradition to the taste of foreigners.
Abstract
Description
Claims (4)
- 절인배추, 절인노빨 및 뚜나즙을 함유한 김치양념을 포함하여 이루어지는 노빨김치.
- 청구항 1에 있어서,상기 절인배추는 600 내지 800 중량부의 배추에 90 내지 120 중량부의 천일염이 첨가되어 5 내지 7시간 동안 절여지고, 상기 절인노빨은 120 내지 160 중량부의 노빨에 12 내지 18 중량부의 천일염이 첨가되어 0.5 내지 1.5시간 동안 절여지며, 상기 뚜나즙을 함유한 김치양념은, 120 내지 160 중량부의 무채, 40 내지 50 중량부의 파, 20 내지 25 중량부의 다진 마늘, 10 내지 13 중량부의 다진 생강, 24 내지 30 중량부의 다진 물고추, 25 내지 30 중량부의 밥, 22 내지 25 중량부의 멸치액젖, 6 내지 9 중량부의 새우젖, 25 내지 30 중량부의 고추가루, 60 내지 70 중량부의 뚜나즙 및 2 내지 5 중량부의 깨소금을 포함하여 이루어지는 것을 특징으로 하는 노빨김치.
- 청구항 2에 있어서,상기 절인배추는 700 중량부의 배추에 108.90 중량부의 천일염이 첨가되어 6시간 동안 절여지고, 상기 절인노빨은 140 중량부의 노빨에 15.56 중량부의 천일염이 첨가되어 1시간 동안 절여지며, 상기 뚜나즙을 함유한 김치양념은, 140 중량부의 무채, 46.67 중량부의 파, 23.34 중량부의 다진 마늘, 11.67 중량부의 다진 생강, 28.78 중량부의 다진 물고추, 27.22 중량부의 밥, 23.34 중량부의 멸치액젖, 7.78 중량부의 새우젖, 27.22 중량부의 고추가루, 66.12 중량부의 뚜나즙 및 3.89 중량부의 깨소금을 포함하여 이루어지는 것을 특징으로 하는 노빨김치.
- 청구항 1 내지 청구항 3 중 어느 하나의 항에 있어서,상기 절인배추와 상기 절인노빨은 상기 뚜나즙을 함유한 김치양념에 버무려진 후 상온에서 6 내지 10시간 숙성된 다음 취식 전까지 2 내지 4℃로 냉장보관되는 것을 특징으로 하는 노빨김치.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US13/578,370 US20120308713A1 (en) | 2010-10-29 | 2010-12-28 | Nopal kimchi |
CN2010800627395A CN102740703A (zh) | 2010-10-29 | 2010-12-28 | 胭脂仙人掌泡菜 |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2010-0106670 | 2010-10-29 | ||
KR1020100106670A KR20120045253A (ko) | 2010-10-29 | 2010-10-29 | 노빨김치 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2012057405A1 true WO2012057405A1 (ko) | 2012-05-03 |
Family
ID=45994096
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/KR2010/009379 WO2012057405A1 (ko) | 2010-10-29 | 2010-12-28 | 노빨김치 |
Country Status (4)
Country | Link |
---|---|
US (1) | US20120308713A1 (ko) |
KR (1) | KR20120045253A (ko) |
CN (1) | CN102740703A (ko) |
WO (1) | WO2012057405A1 (ko) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103783458B (zh) * | 2012-10-31 | 2015-07-22 | 四川五斗米食品开发有限公司 | 一种顺水鱼泡味料及其制备方法 |
CN115191591A (zh) * | 2021-04-12 | 2022-10-18 | 徐州市金地杰农业发展有限公司 | 一种辣白菜生产用酱料生产工艺 |
KR102363896B1 (ko) * | 2021-05-21 | 2022-02-15 | 강지영 | 김치 파우더 및 그 제조 방법 |
US20220400721A1 (en) * | 2021-06-17 | 2022-12-22 | Lucid Kitchen Co., Ltd. | Vegetarian gat-kimchi and preparing method for the same |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20010104923A (ko) * | 2000-05-16 | 2001-11-28 | 최영기, 김순자 | 건강식 백년초백김치 제조방법 |
KR100330748B1 (ko) * | 1999-12-08 | 2002-04-03 | 권재중 | 선인장 열매(백년초) 김치 및 제조방법 |
KR20040023377A (ko) * | 2002-09-11 | 2004-03-18 | 이문기 | 선인장을 이용한 김치의 제조방법 |
KR100811204B1 (ko) * | 2006-05-24 | 2008-03-07 | 대한민국(관리부서:농촌진흥청) | 김치소스 및 이의 제조방법 |
-
2010
- 2010-10-29 KR KR1020100106670A patent/KR20120045253A/ko active Search and Examination
- 2010-12-28 CN CN2010800627395A patent/CN102740703A/zh active Pending
- 2010-12-28 WO PCT/KR2010/009379 patent/WO2012057405A1/ko active Application Filing
- 2010-12-28 US US13/578,370 patent/US20120308713A1/en not_active Abandoned
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100330748B1 (ko) * | 1999-12-08 | 2002-04-03 | 권재중 | 선인장 열매(백년초) 김치 및 제조방법 |
KR20010104923A (ko) * | 2000-05-16 | 2001-11-28 | 최영기, 김순자 | 건강식 백년초백김치 제조방법 |
KR20040023377A (ko) * | 2002-09-11 | 2004-03-18 | 이문기 | 선인장을 이용한 김치의 제조방법 |
KR100811204B1 (ko) * | 2006-05-24 | 2008-03-07 | 대한민국(관리부서:농촌진흥청) | 김치소스 및 이의 제조방법 |
Also Published As
Publication number | Publication date |
---|---|
KR20120045253A (ko) | 2012-05-09 |
US20120308713A1 (en) | 2012-12-06 |
CN102740703A (zh) | 2012-10-17 |
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