WO2013125762A1 - 야생초를 이용한 저나트륨, 저염소, 고칼륨 김치 제조방법 및 그에 의한 김치 - Google Patents
야생초를 이용한 저나트륨, 저염소, 고칼륨 김치 제조방법 및 그에 의한 김치 Download PDFInfo
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- WO2013125762A1 WO2013125762A1 PCT/KR2012/008813 KR2012008813W WO2013125762A1 WO 2013125762 A1 WO2013125762 A1 WO 2013125762A1 KR 2012008813 W KR2012008813 W KR 2012008813W WO 2013125762 A1 WO2013125762 A1 WO 2013125762A1
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- kimchi
- wild grass
- wild
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- powder
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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
- A23B7/10—Preserving with acids; Acid fermentation
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
Definitions
- the present invention relates to low sodium, low chlorine, high potassium kimchi and a method for producing the same using wild grass. More specifically, by powdering wild grass, a food having a high potassium content without containing chlorine, and mixing it with kimchi ingredients, the ratio of sodium to potassium is lowered to less than 1.0, while maintaining the original texture of kimchi. By presenting Kimchi manufacturing technology that can solve the problem of over-sodium, it can promote the health of modern people.
- Kimchi is not only a food that Koreans enjoy, but it is a world-class fermented food that contains a lot of vitamins and minerals, and various organic acids such as various leukonostock organic acids are one of the most useful foods that promote the growth of beneficial microorganisms.
- various organic acids such as various leukonostock organic acids are one of the most useful foods that promote the growth of beneficial microorganisms.
- the kimchi manufacturing process contains a large amount of sodium components, chlorine components, which may be a cause of high blood pressure, kidney disease, and the like.
- Koreans are accustomed to salted foods and like soups such as stew.
- ramen and kimchi which contain a large amount of sodium, are typical.
- sodium content of food enjoyed by Korean people is as follows.
- Table 1 Grains and Starches Ramen noodles, 1 bowl udon 2 slices of bread (100 g) 1 bag of potato chips (60 g) 1 slice of pizza Sodium content [mg] 2100 70 2300 600 Vegetables / Fruits Chinese cabbage kimchi (100g) Dakdugi (100g) Cucumber (20 g) Canned Tomatoes (100 g) Sodium content [mg] 1150 600 1450 270 Meat / Fish / Dairy Sausage (60g) Ham (60 g) Bacon (60 g) 1 piece of cheese (20 g) Sodium content [mg] 500 650 420 230
- the medical community warns that sodium, the main ingredient in salty salts, is essential for the human body, but excessive intake can cause hypertension, adult illness, heart disease, stroke, and chronic kidney failure. If excess sodium ingested flows through the blood, the blood draws the surrounding water to maintain its concentration, resulting in a rise in blood pressure as the total blood volume increases, and hypertension occurs when the condition becomes chronic. High blood pressure can overload the heart, leading to heart disease, and can also affect the blood vessels of the brain, increasing the risk of stroke.
- Chlorine which helps maintain the balance of acid and alkali and osmotic pressure in the body, is recommended to consume less than 2300mg per day, according to the Korea Nutrition Society report. Recent studies have shown that overdose of goats not only causes high blood pressure and gastric ulcers, but also causes immune system diseases such as atopy and asthma. Accordingly, calcium chloride salt, which is sold as a substitute for sodium salt, can be considered to be as dangerous as sodium salt.
- Table 2 shows the sodium, potassium and calcium content and sodium / potassium ratio per 100g of kimchi.
- Publication No. 203-0090117 proposed a manufacturing method of kimchi to cast Doechung, unknown, pollen, geolight, registration number 10-0394510 is the production method of mugwort kimchi, registration number 10-1006076 is mulberry leaf kimchi The manufacturing method of has been registered.
- These patents have a technical point only to add medicinal ingredients of wild grasses to Kimchi, and each patent removes the acidity of wild grasses by boiling or steaming wild grasses or freezing after salting. Presenting.
- the problem to be solved by the present invention is firstly to provide a kimchi production technology using wild grass that can serve as an alternative salt that can reduce the intake of sodium and chlorine, and at the same time fully ingest potassium content, and secondly, the salt used in the production of kimchi.
- the low-fermentation rate of Kimchi is delayed due to the reaction of wild foods, which are alkaline foods, with organic acid produced during fermentation, and can maintain the original crispness over time.
- It provides kimchi manufacturing technology that can prevent various diseases such as high blood pressure while maintaining salty taste.
- kimchi manufacturing technology that can naturally consume wild grass ingredients that can exert nutrients and pharmacological effects useful for humans through meals. To present.
- the problem may be achieved by the following process.
- the mixed seasoning is characterized in that it comprises a process of aging, fermenting cabbage soaked,
- the content of salt in kimchi prepared by the method is contained in the range of 0.3 to 1.5% by weight of the total kimchi weight so that the weight ratio of sodium to potassium in the constituents of kimchi is less than 1.0.
- the wild grass powder which is the kimchi material of the present invention, has a great meaning as a substitute salt that can replace a considerable amount of salt used in the production of kimchi.
- Kimchi using wild grass powder according to the present invention by pulverizing the wild grass which is a food containing high potassium content without containing chlorine and mixed with kimchi ingredients, it can lower the ratio of sodium to potassium to less than 1.0, Due to the reaction between wild grass, an alkaline food, and organic acid produced during fermentation, it is a technological technology that can solve the problem of excessive sodium and chlorine intake while maintaining the original crisp texture of kimchi.
- the wild grass powder in the present invention is stored and used in a dried state, even if stored for a long time, there is a very low risk of deterioration, and because it is a powder state, there is an advantage that it can be used for making kimchi very conveniently.
- 5 and 6 is a test report requesting ingredients to the Korea Food Research Institute Kimchi using wild grass powder of the present invention.
- Powdered wild dandelion, gujeolcho, pig potatoes in the present invention (wild grass powdering step); Chinese cabbage preparation and pickling process; Kimchi Soy Sauce and Mixing Process with Wild Herb Powder; Mixing kimchi seasoning and the mixed seasoning of the wild grass powder to cabbage; It characterized in that it comprises a step of aging, fermenting the mixed seasoned cabbage, the powdered wild grass, dandelion 1: Gujeolcho 0.1 ⁇ 2.5: prepare a weight ratio of 0.1 ⁇ 2.5 pork potatoes, dried cabbage The total weight of the wild grass powder relative to the weight of 3 to 10% by weight, the wild grass powder, wild grass harvesting step (S110); After separating separately for each wild grass, the primary drying step (S120) for drying 3 to 15 days at room temperature of 10 degrees to 20 degrees Celsius; Wild grass cutting step (S130) for cutting the first dried wild grass to several millimeters to less than 3cm; A secondary drying step of drying the cut wild grass for 40 to 60 hours in a hot air of 40
- the technique belonging to the first method is that the prepared kimchi will not soften sufficiently or the tissues unless very careful in heating method, time and temperature control. This softening is accompanied by the problem that the unique texture of vegetables, crispness that can be enjoyed in kimchi is eliminated and nutrients such as vitamins are destroyed.
- the present invention was developed for the purpose of producing low-salt kimchi with a ratio of sodium content to potassium content lower than 1.0.
- wild grass powder is used to make kimchi.
- wild grasses which contain a large amount of potassium but do not contain chlorine, suitable for use as a substitute salt in the production of kimchi, Dandelion, mugwort, thistle, gujeolcho, and pork potato are typical.
- the powder is prepared by performing the steps.
- wild grasses such as beetle, cucumber, lettuce, eggplant, sweet potato, etc. are also a plant containing a large amount of potassium can be adopted in the practice of the invention.
- the wild grass components used as the kimchi seasoning with the kimchi seasoning of the present invention is representative of dandelion, thistle, wormwood, wormwood, mulberry, pork potato and the like.
- Wild grasses These wild grasses range from mid-April to late-December, depending on the type, and their pharmacological actions vary depending on the harvesting site, cultivation environment, and harvest time. Of course, they must be collected in clean, uncontaminated areas.
- Wild grasses cannot be used in any kind, and toxic ones cannot be used.
- pasqueflower powder poses a risk of abortion when taken by pregnant women.
- the harvested wild grass should be dried in dry shade at room temperature (10 ° C-20 ° C) for 3-15 days. If moisture soaks, there is a risk of mold, and care should be taken because only one side can be dried and mold will form on the back side. Therefore, two to three times a day wild grasses should be turned over and dried.
- wild flowers may fall during the drying process, such as flower surgery, the bottom of the device needs to be able to collect dry areas, such as flower surgery.
- the size is not particularly limited, but in order to facilitate the removal of moisture in the following secondary drying process, it is preferable that the length and width are cut from several millimeters to 3 cm or less, respectively.
- the cut wild grass is dried by hot air.
- the drying time is 40 to 60 hours at 40 to 55 degrees Celsius, and the drying time is preferably a long time if the drying time is a low region of the above temperature range.
- the dried wild grass is classified by type and site and stored in a cool dry place.
- the dried wild grass is powdered by a grinder device to prepare a material to be mixed with kimchi seasoning. It is very easy to absorb moisture in the powder state, so if you pre-powder too much, mold will occur.
- the size of the powder particles is preferably ground to 1 mm or less, and the grinding is performed using a mesh having a hole of 1 mm or less because the residue of the stem remains.
- the wild herb ingredient used as the kimchi seasoning material of the present invention is a dandelion, a mugwort, a green bean worm, a pork potato, etc., and contains a large amount of potassium, and each of these powders is mixed. Wild grasses such as thistle can also be used. Mixing ratio of these powders can be variously selected, the preferred ratio is shown in Table 3 below.
- Each wild grass powder is prepared as Table 3 above in comparison to the dry weight of cabbage 420 g (non-dry weight: about 3kg).
- Dandelion powder component is the most potassium providing element among the components, and the wild grass powder is also excellent as a beneficial effect to the human body when ingested.
- a description of the efficacy and the like of the powder components is summarized later in the specification.
- dandelion 1 Gujeolcho 0.1 ⁇ 2.5: various ratios such as pig potato 0.1 ⁇ 2.5 by weight ratio It is possible and in addition to the above range there will be various combination ratios at the level of those skilled in the art.
- mugwort or thistle is not an essential component of the wild grass powder, but can be mixed in various proportions in powder form.
- the cabbage is filtered through the sediment filter, sand and debris, and then the odor factor is removed through a carbon filter.
- the UF filter pours seawater with the heavy metals except minerals into the container so that the cabbage is submerged, and then slept for 15 to 30 hours at room temperature of about 20 degrees Celsius. It is preferable to secure the pickling time about 1.5 times longer than the usual case of salted cabbage pickling.
- Stocks are made using wild grasses for rainforests. Wild reefs for rain forests use reed vines, and 5-10%, 5-10% of the dry weight of Chinese cabbage and small shrimp, anchovies, kelp, radish, and green onions are put in water to raise the broth. At this time, the ratio of the broth material and water is preferably about 1: 2, but is not necessarily limited thereto.
- kimchi seasoning As a material for kimchi seasoning, conventional kimchi seasoning can be used. Use salted fish, onion, ginger, garlic, green onion, radish, sugar, etc. Since it is a well-known technology, detailed description is abbreviate
- mixed seasoning refers to a state in which broth, wild grass powder, and all other seasonings are mixed in addition to pickled cabbage.
- 5 and 6 is a test report (using the ICP-AES method) obtained by requesting a component analysis for kimchi using wild grass powder of the present invention from Korea Food Research Institute (component content of kimchi samples: Table 5).
- the kimchi sample requested for the component analysis test has the content shown in Table 5.
- Comparative Example 1 is a component analysis result when only wild grass powder was added under the same conditions as in Example, and Comparative Example 2 was carried out. Under the same conditions as in the example, wild grass powder was not added, and salt is the result table when it was added about twice as much as in the example.
- the ratio of sodium and potassium is 0.9 in the example of the present invention, which is significantly lower than that of Comparative Examples 1 and 2, and the kimchi prepared by the wild grass powder of the present invention has a large amount of potassium and sodium is It can be seen that it is very small.
- a preferred embodiment of the weight ratio of wild grass powder and other major kimchi ingredients to the dry weight of the Chinese cabbage is summarized in Table 4, the sodium content is contained only 235mg per 100g based on the kimchi finished product.
- the amount of salt is not limited to the above content. That is, within the range of 0.3 ⁇ 1.5% by weight can be added and reduced, and less than the conventional kimchi to reduce the sodium and chlorine components to eat. On the other hand, it is preferable to avoid the method of flavoring with MSG to prevent immune system diseases.
- These wild grass powder functions as a substitute salt to replace the role of salt in the production of the traditional cabbage, it is possible to consume low sodium, low chlorine kimchi, it is possible to supplement abundant potassium. Even though it contains less salt, it is possible to delay excessive increase in fermentation rate by the wild grass component proposed in the present invention, and it contains less sodium and chlorine components to prevent various diseases of modern people caused by the large intake of salt. You can expect the effect.
- Fermentation which influences the taste of kimchi, is achieved by the growth of anaerobic leuconosstock lactic acid bacteria.
- the lactic acid bacteria multiply up to 60 million birds per ml at minus 1 degree and eliminates harmful bacteria in this process.
- Kimchi refrigerators can be used to provide an optimal fermentation environment, and in addition, digging ocher soil in the shade and placing straws inside, and asking a traditional Onggi is more preferable for fermentation.
- the nature of anaerobic lactobacillus should be prevented to the maximum contact with air.
- Dandelion (Taraxacum: Dandelion) is a perennial herb belonging to the Asteraceae family and is known as one of the few herbs that can medicinal all plants, such as flowers, leaves, and roots. Dandelion has been used in herbal medicine for boils, fever, jaundice, epilepsy, and gynecological diseases. It is also recognized as a valuable herb in Europe and is used for constipation, rheumatism and night blindness.
- Dandelion's potassium content is 3016.6, 4565,9, 1834,3 mg% in flowers, leaves, and roots, respectively, and its leaf area is more than twice that of root area.
- Sodium content is 218.4, At 266.2, 494,0 mg%, the roots contained more than twice the content of the leaves. Therefore, it is preferable to use dandelion leaves mainly as a method of increasing the activity of the wild grass powder.
- Dandelion is a plant known to have good health in the liver.
- Dandelion contains a component called silymarin, which is manufactured and marketed as a liver disease agent using such silymarin.
- Silymarin stabilizes the cell membrane of hepatocytes and prevents the invasion of harmful substances and the outflow of intracellular substances.It helps to repair damaged hepatocytes by increasing protein biosynthesis and decreases the synthesis of inflammatory mediators. It can help prevent liver damage.
- Dandelion also contains a large amount of choline. This choline is found in dandelion roots and helps to boost vitamin B. Choline is responsible for smoothing nerves and transporting fat from the liver, and is particularly effective in improving memory and concentration, improving liver function, and preventing atherosclerosis.
- dandelion contains a variety of healthy ingredients, such as luteolin, cytosterol, glucoside, carotene, ascorbic acid, inulin, mantitol, linoleic acid.
- Gujeolcho is called Gujeolcho in Danno in May, and the stem becomes 5 nodes and becomes 9 nodes on September 9 of the lunar calendar.
- Gujeolcho is a small chrysanthemum plant, and only one flower blooms at the end of the stem and has a very pharmacological effect.
- Gujeolcho fragrance purifies the cloudy air accumulated in the room overnight, and the energy of Gujeolcho penetrates into the body through the skin and respiratory tract and exerts aromatherapy effect. In particular, it is known to be good for headache, dizziness, fever, detoxification, insomnia, high blood pressure and abundance. And by removing the cold inside the body to reduce the symptoms of menstrual disorders, menstrual pain.
- Pork potatoes are considered to be natural insulin because they contain the largest amount of inulin in plants, and they are rich in vitamins and minerals.
- 100 g of pork potato contains 0.7 g of protein, 0.9 g of ash, 0.438 g of potassium, 2.16 g of inulin, and the like. Since it contains many components of calcium, potassium, and magnesium, it was adopted as a component in the manufacturing technique of the low sodium and high potassium kimchi of this invention.
- Silymarin among the components of thistle is used as a hepatic disease agent such as the effect on the dandelion.
- This silymarin component inhibits the production of lipid peroxide in the liver mitochondria and microsomes of the animal and also exerts a protective action against toxicity by carbon tetrachloride. It has other diuretic, detoxification and anti-inflammatory effects, and is known to be effective in improving blood circulation by taracaster acetate, stigmaskerol, amalin, and malignant tumors such as bruises, swells and boils.
- Mugwort is a perennial herb belonging to the Asteraceae family and its warm nature is known to be effective in Heohan's hemorrhagic disease, dysmenorrhea and abdominal pain. It is rich in anti-cancer chlorophyll, vegetable fiber, high-quality minerals and vitamins, and young leaves are used for food.
- mugwort contains a lot of calcium, fiber, vitamin A, vitamin B, vitamin C, etc., and it is described as having excellent effects on skin dryness, respiratory diseases and various allergic symptoms, especially in spring.
- mugwort 100g contains components such as protein 7.7g, fiber 3.3g, calcium 140mg, phosphorus 70mg, vitamin B1 0.12mg, vitamin B2 0.23mg, vitamin C 22mg, vitamin A 7940IU and iron 10.9mg.
- a kind of alkyloids that can expand the coronary and renal arteries can be enhanced kidney and heart function Etc. can also be used.
- Kimchi using wild grass powder according to the present invention by pulverizing the wild grass which is a food containing high potassium content without containing chlorine and mixed with kimchi ingredients, it can lower the ratio of sodium to potassium to less than 1.0, Due to the reaction between wild grass, which is an alkaline food, and organic acid produced during fermentation, it can solve the problem of excessive sodium and chlorine while maintaining the original crisp texture of kimchi, which can promote the health of modern people, and thus it is industrially applicable. It's a very high skill.
Abstract
Description
곡류 및 전분류 | 라면, 우동 1그릇 | 식빵 2쪽 (100g) | 감자칩 1봉지 (60g) | 피자 1조각 |
나트륨 함량 [mg] | 2100 | 70 | 2300 | 600 |
채소/과일류 | 배추김치(100g) | 깍두기(100g) | 오이지(20g) | 토마토 통조림 (100g) |
나트륨 함량 [mg] | 1150 | 600 | 1450 | 270 |
고기/생선류/유제품 | 소시지(60g) | 햄(60g) | 베이컨(60g) | 치즈 1장(20g) |
나트륨 함량 [mg] | 500 | 650 | 420 | 230 |
식품명 | Na [mg] | K [mg] | Ca [mg] | Na/K [배] |
김치볶음밥 | 677.00 | 253.00 | 48.00 | 2.68 |
김치만두 | 415.00 | 139.00 | 42.00 | 2.99 |
갓김치 | 911.00 | 361.00 | 118.00 | 2.52 |
갓김치(D사) | 911.00 | 361.00 | 118.00 | 2.52 |
고들빼기김치 | 2,231.00 | 164.00 | 115.00 | 13.60 |
깍두기 | 596.00 | 400.00 | 37.00 | 1.49 |
깍두기(P사) | 739.00 | 496.00 | 46.00 | 1.49 |
나박김치 | 1,256.00 | 66.00 | 36.00 | 19.03 |
동치미 | 609.00 | 120.00 | 18.00 | 5.08 |
배추김치 | 1,146.00 | 300.00 | 47.00 | 3.82 |
배추김치(P사) | 2,040,00 | 534.00 | 84.00 | 3.82 |
백김치 | 422.00 | 116.00 | 21.00 | 3.64 |
백김치(D사) | 1,002.00 | 276.00 | 50.00 | 3.63 |
열무김치 | 622.00 | 606.00 | 116.00 | 1.03 |
오이소박이 | 607.00 | 309.00 | 44.00 | 1.96 |
유채김치 | 926.00 | 464.00 | 67.00 | 2.00 |
총각김치 | 3,459.00 | 349.00 | 42.00 | 9.91 |
총각김치(D사) | 4,497.00 | 454.00 | 55.00 | 9.91 |
파김치 | 876.00 | 336.00 | 70.00 | 2.61 |
재료명 | 쑥 | 민들레 | 구절초 | 돼지감자 |
사용비율 | 0.83% | 0.83% | 1.0% | 1.2% |
Na [mg] | K [mg] | Ca [mg] | Na/K [배] | |
실시 예 | 235.0 | 261.3 | 47.4 | 0.90 |
비교 예1 | 209.7 | 55.0 | 9.4 | 3.81 |
비교 예2 | 437.6 | 115.3 | 17.8 | 3.80 |
배추 (건조중량) | 배추 (비건조 중량) | 야생초 분말 | 소금 | 나트륨 | 고추 가루 | 젓갈 | 기타 | 김치 완제품 | |
사용량 | 420g | 3000g | 21g | 26.5g | 10.6g | 97g | 8.1g | 1347.4g | 4500g |
중량%(건조배추기준) | 100 | 5.0 | 6.3 | 2.5 | 23.1 | 1.9 | |||
중량%(비건조배추기준) | 100 | 0.7 | 0.9 | 0.4 | 3.2 | 0.3 | |||
중량%(김치완제품기준) | 0.467 | 0.589 | 0.235 | 2.156 | 0.180 | 100 |
Claims (4)
- 고칼륨, 저나트륨, 저염소 김치를 제조하는 방법에 있어서,야생초인 민들레, 구절초, 돼지감자를 분말화시키는 공정(야생초분말화 공정); 배추준비 및 절임공정 ; 소금,고추가루, 젓갈을 포함한 김치속 양념 준비공정; 상기 김치속양념과 상기 야생초 분말과의 혼합 공정 ; 상기 김치속양념과 상기 야생초분말의 혼합양념을 배추에 버무리는 공정 ; 상기 혼합양념이 버무려진 배추를 숙성,발효시키는 공정을 포함하는 것을 특징으로 하되,상기 분말화된 야생초는, 민들레 1: 구절초 0.1~2.5 : 돼지감자 0.1~2.5 의 중량비율로 준비하며, 건조배추의 중량 대비 상기 야생초 분말의 총합은 3 ~ 10 중량% 으로 혼합되며,상기 야생초 분말은, 야생초 채취 단계(S110); 각각의 야생초에 대하여 별도로 분리한 후, 섭씨 10도 내지 20도의 상온에서 3일~15일 건조시키는 1차 건조 공정 (S120); 상기 1차 건조된 야생초를 수밀리미터 내지 3cm 이하로 절단하는 야생초절단공정(S130); 상기 절단된 야생초를 섭씨 40~55도의 열풍에서 40~60시간 건조하는 2차 건조 공정(S140); 상기 2차 건조된 야생초를, 1mm 이하로 그라인딩하여 분쇄하는 분말화 공정(S150); 상기 분말 야생초를 혼합하는 공정(S160)을 포함하는 것을 특징으로 하는,야생초를 이용한 저나트륨, 저염소, 고칼륨 김치 제조방법.
- 청구항 1에 있어서,상기 김치속양념 준비공정에서는, 김치 중 소금의 함량이 전체김치 중량 중 0.3 ~ 1.5 중량% 범위로 배합함으로써 김치의 구성성분 중 칼륨 대비 나트륨 성분의 중량 비율이 1.0 미만이 되도록 김치속양념을 준비하며,상기 배추준비 및 절임공정에서는, 세디멘트 필터를 통하여 모래 및 찌꺼기를 걸러낸 다음 카본(carbon) 필터를 통해 냄새 인자를 제거한 후 UF 필터를 통해 미네랄을 제외한 중금속이 제거된 바닷물을 배추가 잠길 정도로 용기에 부은 다음, 섭씨 20도 정도의 상온에서 15 ~30 시간 재움 작업을 함을 특징으로 하는, 야생초를 이용한 저나트륨, 저염소, 고칼륨 김치 제조방법.
- 야생초를 이용한 저나트륨, 저염소, 고칼륨 김치에 있어서, 청구항 1 또는 2의 방법에 의해 제조되는, 야생초를 이용한 저나트륨, 저염소, 고칼륨 김치.
- 김치를 제조함에 있어서, 김치속 양념과 함께 배추에 버무려지는 야생초 분말 제조방법에 있어서,상기 야생초 분말은, 민들레 1: 구절초 0.1~2.5 : 돼지감자 0.1~2.5 의 중량비율로 혼합되며, 건조배추의 중량 대비 상기 야생초 분말의 총합은 3 ~ 10중량% 으로 혼합되며,상기 야생초 분말의 준비는, 야생초 채취 단계(S110); 각각의 야생초에 대하여 별도로 분리한 후, 섭씨 10도 내지 20도의 상온에서 3일~15일 건조시키는 1차 건조 공정(S120); 상기 1차 건조된 야생초를 수밀리미터 내지 3cm 이하로 절단하는 야생초절단공정(S130); 상기 절단된 야생초를 섭씨 40~55도의 열풍에서 40~60시간 건조하는 2차 건조 공정(S140); 상기 2차 건조된 야생초를, 1mm 이하로 그라인딩하여 분쇄하는 분말화 공정(S150); 상기 분말 야생초를 혼합하는 공정(S160)을 포함하는 것을 특징으로 하는, 야생초를 이용한 저나트륨, 저염소, 고칼륨 김치 내에 함유되는 야생초 분말.
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KR101661227B1 (ko) * | 2016-03-23 | 2016-09-29 | 문준은 | 갓김치 제조방법 |
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