KR102255730B1 - Kimchi manufacturing method having enriched nutrition - Google Patents
Kimchi manufacturing method having enriched nutrition Download PDFInfo
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- KR102255730B1 KR102255730B1 KR1020200108958A KR20200108958A KR102255730B1 KR 102255730 B1 KR102255730 B1 KR 102255730B1 KR 1020200108958 A KR1020200108958 A KR 1020200108958A KR 20200108958 A KR20200108958 A KR 20200108958A KR 102255730 B1 KR102255730 B1 KR 102255730B1
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- seasoning
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- cabbage
- freshwater eel
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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
- A23B7/105—Leaf vegetables, e.g. sauerkraut
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/14—Beheading, eviscerating, or cleaning fish
- A22C25/142—Beheading fish
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/16—Removing fish-bones; Filleting fish
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/18—Cutting fish into portions
-
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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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
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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
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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
- A23L27/40—Table salts; Dietetic salt substitutes
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- 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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- 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
- A23V2200/00—Function of food ingredients
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 영양이 강화된 김치 제조방법에 관한 것으로서, 더욱 상세하게는 맛이 좋을 뿐 아니라, 영양성분이 풍부하여 인체에 유익하며 장기간 신선하게 보관하면서 섭취할 수 있도록 개선된 김치를 제조할 수 있는 김치제조방법에 관한 것이다. The present invention relates to a method of manufacturing kimchi with enhanced nutrition, and in more detail, not only has a good taste, but is also beneficial to the human body due to its rich nutritional components, and it is possible to manufacture improved kimchi so that it can be consumed while freshly stored for a long period of time. It is about the kimchi manufacturing method.
김치는 한국의 전통음식으로서, 국내에서 뿐만 아니라 전 세계적으로 널리 이용되는 있는 음식이다. Kimchi is a traditional Korean food and is widely used not only in Korea but also around the world.
김치의 종류는 그 사용하는 주 재료에 따라, 갓 김치, 무우 김치, 배추 김치, 오이 김치, 양배추 김치, 열무 김치, 가지소박이, 부추 김치, 깻잎 김치, 미나리 김치, 우엉 김치, 숙갓 김치, 파 김치, 도라지 김치, 고들빼기 등등 다수가 있으며, 그 김치의 제조방법 역시 다양하다.Kinds of kimchi depend on the main ingredients used, fresh kimchi, radish kimchi, cabbage kimchi, cucumber kimchi, cabbage kimchi, heat radish kimchi, eggplant beef, leek kimchi, sesame leaf kimchi, parsley kimchi, burdock kimchi, sukgat kimchi, green onion kimchi , Bellflower kimchi, godeulpogi, etc. There are many, and the method of making the kimchi is also diverse.
이러한 다양한 김치 제조방법에 대해 등록특허 10-1849907호, 등록특허 10-1832235호, 등록특허 10-1380632호, 등록특허 10-1781614호 등에 개시되어 있다. Such various methods of manufacturing kimchi are disclosed in Registration Patent No. 10-1849907, Registration Patent No. 10-1832235, Registration Patent No. 10-1380632, and Registration Patent No. 10-1781614.
이와 같이 종래에는 다양한 김치의 제조방법이 개발되고 있기는 하나, 맛과 영양분이 만족할 만한 수준은 아니었으며, 설탕첨가로 인해 칼로리가 높고 숙성이 너무 빨리 진행되어 쉽게 신김치화 되어 버려 장기간 보관하면서 먹기가 힘든 문제 등이 있어 지속적인 새로운 형태의 김치 개발이 요구되고 있는 실정이다. As such, although various methods of making kimchi have been developed in the past, the taste and nutrients were not satisfactory, and due to the addition of sugar, calories were high and maturation proceeded too quickly, making it easy to become new kimchi, making it difficult to eat while storing for a long time. Due to difficult problems, continuous development of new types of kimchi is required.
특히, 기존의 김치는 단백질이 풍부하지 못하여, 식사시 별도의 단백질 음식을 섭취해야 균형적인 음식섭취가 이루어질 수 있었으며, 체력저하를 극복하는 용도나 스태미나를 높이기 위한 음식으로는 인식되지 못하였다. In particular, the existing kimchi was not rich in protein, so a balanced food intake could be achieved only when eating a separate protein food, and it was not recognized as a food for overcoming a decrease in physical strength or for increasing stamina.
본 발명은 상기한 바와 같은 종래의 문제점을 해결하고자 창안된 것으로서, 맛과 영양분이 풍부하면서도 김치의 산패를 방지하고 숙성을 지연하여 신선도를 유지하면서 오래 보관하면서 먹을 수 있을 뿐 아니라, 특히 스태미나에 좋고 혈액순환이 도움을 주며 당뇨 예방 등 다양한 건강 기능성을 나타낼 수 있도록 개선된 김치를 제조할 수 있는 김치제조방법을 제공하는데 목적이 있다. The present invention was invented to solve the conventional problems as described above, and it is rich in taste and nutrients, while preventing rancidity of kimchi and delaying ripening so that it can be eaten while maintaining freshness for a long time, and is particularly good for stamina. The purpose of this is to provide a kimchi manufacturing method that can produce improved kimchi so that blood circulation helps and shows various health functions such as diabetes prevention.
다만, 본 발명의 목적은 이에만 제한되는 것은 아니며, 명시적으로 언급하지 않더라도 과제의 해결수단이나 실시 형태로부터 파악될 수 있는 목적이나 효과도 이에 포함됨은 물론이다. However, the object of the present invention is not limited thereto, and objects or effects that can be grasped from the solutions or embodiments of the problem are also included therein even if not explicitly mentioned.
상기한 목적을 달성하기 위한 본 발명의 영양이 강화된 김치 제조방법은 a) 머리와 뼈를 제거하여 민물장어를 손질하고, 손질된 민물장어 1kg을 4~5cm 길이로 잘라 조각 민물장어를 준비하고, 준비된 조각 민물장어 1kg 당 천일염 250g을 배합비율로 하여 조각 민물장어와 천일염을 항아리 등의 용기에 투입하되, 조각 민물장어 사이사이에 천일염이 들어가도록 조각 민물장어와 천일염을 번갈아가면서 집어넣어 준 다음, 마지막으로 조각 민물장어와 천일염을 쌓은 맨위에 50g의 추가 천일염을 덮어준 다음, 소주 30cc를 넣고 뚜껑을 닫아 밀봉한 다음, 11개월 ~ 13개월 동안 삭혀서 민물장어 젓갈을 제조하는 단계; b) 원료배추를 배추뿌리와 겉잎을 제거하고 자른 다음 자른 배추를 세척한 후 물기를 빼서 자른 배추를 준비하는 단계; c) 자른 배추를 염도 7%dml 소금물에 담궈 절여서 절인배추를 얻는 단계; d) 절인 배추를 맑은 물에 세척하고 1시간 동안 물을 빼서 탈수시키는 단계; e) 절인 배추 1kg을 기준으로, 채썬 무 130g, 파 20g, 간마늘 16g, 간생강 6g, 고춧가루 37g, 양파 10g, 스테비아 분말 6g, 소금 35g, 부추 10g, 참깨 5g, 멸치젓갈 22g, 오징어젓갈 10g, 다시마 150g을 혼합한 후, 3~5℃ 온도의 냉장실에 넣어 1시간 ~ 1시간 30분 동안 냉장숙성시켜 기본양념을 얻는 기본양념 제조단계와, 절인 배추 1kg을 기준으로 상기 민물장어 젓갈을 분쇄한 분쇄 민물장어 젓갈 30g, 피쉬콜라겐 분말 20g, 키토산 분말 3g, 자이리톨 분말 10g, 고추가루 20g을 혼합하여 기능성양념을 얻는 기능성양념 제조단계와, 상기 기본양념과 상기 기능성양념을 혼합하여 혼합양념을 얻는 혼합양념 제조단계로 구성된 양념제조단계; f) 상기 d)단계를 거쳐 얻은 절인배추에 상기 e)단계를 거쳐 얻은 혼합양념을 버무려 김치를 제조하는 버무림단계;를 포함하는 것을 특징으로 한다. In order to achieve the above object, the nutrient-enhanced kimchi manufacturing method of the present invention a) prepares freshwater eel by removing the head and bones, cuts 1kg of the cleaned freshwater eel into 4-5cm lengths, and prepares pieces of freshwater eel. , In the mixing ratio of 250g of sea salt per 1 kg of prepared freshwater eel, put the piece of freshwater eel and sea salt in a container such as a jar, and put the freshwater eel and sea salt alternately so that the sea salt enters between the pieces of freshwater eel. , Finally, covering the top of the pieces of freshwater eel and sea salt, 50g of additional sea salt, and then put 30cc of soju and sealed by closing the lid, and then boiled for 11 months to 13 months to prepare salted freshwater eel; b) preparing the cut cabbage by removing the cabbage root and the outer leaf of the raw cabbage, washing the cut cabbage, draining the water, and cutting the cabbage; c) obtaining pickled cabbage by marinating the cut cabbage in 7% dml salt water; d) washing the pickled cabbage in clear water and draining the water for 1 hour to dehydrate; e) Based on 1 kg of pickled cabbage, chopped radish 130g, green onion 20g, ground garlic 16g, liver ginger 6g, red pepper powder 37g, onion 10g, stevia powder 6g, salt 35g, leek 10g, sesame 5g, salted anchovy 22g, salted squid 10g , After mixing 150 g of kelp, put it in a refrigerator at a temperature of 3 to 5°C and refrigerated and aged for 1 hour to 1 hour 30 minutes to obtain a basic seasoning, and the salted freshwater eel is pulverized based on 1 kg of pickled cabbage. One pulverized freshwater eel pickled 30g, fish collagen powder 20g, chitosan powder 3g, xylitol powder 10g, red pepper powder 20g to obtain a functional seasoning by mixing the functional seasoning step, and mixing the basic seasoning and the functional seasoning to obtain a mixed seasoning A seasoning production step consisting of a mixed seasoning production step; and f) mixing the pickled cabbage obtained through the step d) with the mixed seasoning obtained through the step e) to prepare kimchi.
상기한 바에 따르면, 본 발명의 김치는 맛과 풍미가 월등하고, 장기간 보관이 가능하게 신선하게 오랫동안 섭취할 수 있을 뿐 아니라, 영양분이 많아 건강에도 매우 도움을 줄 수 있다. According to the above, the kimchi of the present invention is excellent in taste and flavor, and can be consumed freshly for a long time so that it can be stored for a long period of time, and it is high in nutrients and can be very helpful to health.
특히, 본 발명은 민물장어로 젓갈을 담고, 담근 민물장어젓갈을 분쇄하여 양념으로 사용함으로써, 김치 섭취시, 장어에 함유된 양질의 단백질과 비타민 A를 풍부하게 섭취하여 스태미나에 매우 좋고 노화방지, 피부미용에도 매우 좋으며, 또한 풍부한 레시틴, 불포화지방산 오메가 3가 등으로 인해 동백경화, 당뇨 등의 성인병예방에도 도움이 될 수 있다. In particular, the present invention contains salted freshwater eel, crushed soaked salted freshwater eel, and used as a seasoning.When ingesting kimchi, it is very good for stamina and prevents aging by ingesting high-quality protein and vitamin A contained in the eel in abundance. It is very good for skin care, and it can also be helpful in preventing adult diseases such as camellia hardening and diabetes due to its abundant lecithin and unsaturated fatty acid omega-3 value.
아울러, 본 발명은 설탕 대신에 스테비아 잎을 건조하고, 분쇄하여 제조한 스테비아 분말을 양념에 사용함으로써, 극히 적은 양으로도 김치의 단맛을 높여 감칠맛을 살릴 수 있을 뿐 아니라, 칼로리와 당지수가 전혀 없어, 김치 섭취에 따른 칼로리 및 당지수 상승에 대한 부담 없이 편하게 김치를 즐길 수 있게 해준다. In addition, the present invention uses stevia powder prepared by drying and pulverizing stevia leaves instead of sugar for seasoning, thereby increasing the sweetness of kimchi even in a very small amount to enhance the umami taste, and has no calorie and sugar index. No, it allows you to enjoy kimchi comfortably without the burden of increasing calories and sugar index due to kimchi consumption.
도 1은 본 발명의 일 실시 예에 따른 김치 제조방법을 나타낸 블록도이다. 1 is a block diagram showing a kimchi manufacturing method according to an embodiment of the present invention.
이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, but this is for explaining in detail enough that one of ordinary skill in the art can easily carry out the invention, This does not mean that the technical spirit and scope of the present invention are limited.
본 명세서에서, 어떤 구성요소가 다른 구성요소 상에 있다고 언급되는 경우에 그것은 다른 구성요소 상에 직접 형성될 수 있거나 또는 그들 사이에 제 3의 구성요소가 개재될 수도 있다는 것을 의미한다. 또한, 도면들에 있어서, 구성요소들의 두께는 기술적 내용의 효과적인 설명을 위해 과장된 것이다. In the present specification, when a component is referred to as being on another component, it means that it may be formed directly on the other component or that a third component may be interposed therebetween. In addition, in the drawings, the thickness of the components is exaggerated for effective description of the technical content.
본 명세서에서 사용된 용어는 실시 예들을 설명하기 위한 것이며, 본 발명을 제한하고자 하는 것은 아니다. 본 명세서에서, 단수형은 문구에서 특별히 언급하지 않는 한 복수형도 포함한다. 명세서에서 사용되는 '포함한다(comprises)' 및/또는 '포함하는(comprising)'은 언급된 구성요소는 하나 이상의 다른 구성요소의 존재 또는 추가를 배제하지 않는다. The terms used in this specification are for describing exemplary embodiments, and are not intended to limit the present invention. In this specification, the singular form also includes the plural form unless specifically stated in the phrase. As used in the specification, "comprises" and/or "comprising" does not exclude the presence or addition of one or more other components.
아래의 특정 실시 예들을 기술하는데 있어서, 여러 가지의 특정적인 내용들은 발명을 더 구체적으로 설명하고 이해를 돕기 위해 작성되었다. 하지만, 본 발명을 이해할 수 있을 정도로 이 분야의 지식을 갖고 있는 독자는 이러한 여러 가지의 특정적인 내용들이 없어도 사용될 수 있다는 것을 인지할 수 있다. 어떤 경우에는, 발명을 기술하는데 있어서 흔히 알려졌으면서 발명과 크게 관련 없는 부분들은 본 발명을 설명하는데 있어 별 이유 없이 혼돈이 오는 것을 막기 위해 기술하지 않음을 미리 언급해 둔다. In describing the specific embodiments below, a number of specific contents have been prepared to more specifically describe the invention and to aid understanding. However, readers who have knowledge in this field to the extent that they can understand the present invention can recognize that it can be used without these various specific contents. In some cases, it is mentioned in advance that parts that are commonly known in describing the invention and are not largely related to the invention are not described in order to prevent confusion without any reason in describing the invention.
본 발명의 김치 제조방법은, 배추를 준비하는 단계(s10), 배추를 절이는 단계(s20), 절인 배추를 탈수시키는 단계(30), 양념제조단계(s40), 버무림단계(s50)를 포함하도록 구성된다. The kimchi manufacturing method of the present invention includes the step of preparing the cabbage (s10), the step of pickling the cabbage (s20), the step of dehydrating the pickled cabbage (30), the seasoning production step (s40), and the mixing step (s50). Is configured to
배추를 준비하는 단계(s10)는 배추 전처리 단계로서, 밭에서 출하된 원료 배추를 배추뿌리와 겉잎을 떼고 1/2으로 잘라 2쪽으로 만들거나 2쪽으로 잘린 배추 각각을 다시 1/2로 잘라 배추 한통에 4쪽의 배추가 되도록 한다. The step of preparing cabbage (s10) is a pre-treatment step for cabbage. Remove the root and outer leaves of the cabbage from the field, cut it into half, and cut it into two pieces, or cut each of the two pieces of cabbage into half. Make 4 pages of Chinese cabbage in the top.
이렇게 한통의 배추를 2쪽 또는 4쪽이 되도록 자른 다음, 자른 배추를 세척하고 물기를 빼서 배추를 준비할 수 있다. After cutting the cabbage into 2 or 4 pages, you can prepare the cabbage by washing the cut cabbage and draining the water.
배추를 절이는 단계(s20)는 s10)단계를 거쳐서 얻은 자른 배추를 염도 6% ~ 8%(바람직하게는 염도 7%)의 소금물에 9시간 ~ 10시간 담궈 절이도록 구성된다. The pickling step (s20) consists of marinating the cut cabbage obtained through the step s10) in salt water of 6% to 8% (preferably 7% salt) for 9 to 10 hours.
절인 배추를 탈수시키는 단계(30)는, s20) 단계를 거치면서 절여진 절인 배추를 1~2회 정도 맑은 물에 세척하고, 체 등에 올려 물을 1시간 동안 빼서 탈수시키도록 구성된다. The step of dehydrating the pickled cabbage (30) is configured to wash the pickled cabbage pickled while passing through the step s20) in clear water about 1 to 2 times, and place it on a sieve to drain the water for 1 hour to dehydrate.
양념제조단계(s40)는 절인 배추에 버무릴 김치양념을 제조하는 과정으로서, 기본양념과, 기능성양념을 각각 별도로 제조하고, 제조된 기념양념과 기능성양념을 서로 혼합한 혼합양념을 제조하도록 구성된다. The seasoning production step (s40) is a process of manufacturing kimchi seasoning to be mixed with pickled cabbage, and is composed to prepare a basic seasoning and a functional seasoning separately, and to produce a mixed seasoning in which the prepared commemorative seasonings and functional seasonings are mixed with each other. .
기본양념 제조는 절인 배추 1kg을 기준으로, 채썬 무 130g, 파 20g, 간마늘 16g, 간생강 6g, 고춧가루 37g, 양파 10g, 스테비아 분말 6g, 소금 35g, 부추 10g, 참깨 5g, 멸치젓갈 22g, 오징어젓갈 10g, 다시마 150g을 혼합한 후, 3~5℃ 온도의 냉장실에 넣어 1시간 ~ 1시간 30분 동안 냉장숙성시켜 기본양념을 얻도록 구성된다. Basic seasoning is based on 1 kg of pickled cabbage, minced radish 130g, green onion 20g, ground garlic 16g, liver ginger 6g, red pepper powder 37g, onion 10g, stevia powder 6g, salt 35g, leek 10g, sesame 5g, salted anchovy 22g, squid After mixing 10g of salted fish and 150g of kelp, put it in a refrigerator at a temperature of 3~5℃ and refrigerated for 1 hour to 1 hour 30 minutes to obtain basic seasoning.
기능성양념 제조는 절인 배추 1kg을 기준으로 분쇄 민물장어 젓갈 30g, 피쉬콜라겐 분말 20g, 키토산 분말 3g, 자이리톨 분말 10g, 고추가루 20g을 혼합하여 기능성양념을 얻을 수 있다. Functional seasoning can be obtained by mixing crushed freshwater eel salted 30g, fish collagen powder 20g, chitosan powder 3g, xylitol powder 10g, and red pepper powder 20g based on 1 kg of pickled cabbage.
이렇게 제조된 기본양념과 기능성양념을 혼합하여 혼합양념을 제조하여 준비할 수 있다.By mixing the basic seasoning and functional seasoning prepared in this way, a mixed seasoning can be prepared and prepared.
다음으로, 버무림단계(s50)는 s40)단계를 거쳐 제조된 혼합양념을 준비된 절인배추에 버무려줌으로써 김치제조가 완성된다. Next, in the mixing step (s50), the kimchi production is completed by mixing the mixed seasoning prepared through the step s40) with the prepared pickled cabbage.
이렇게 완성된 김치는 1kg, 3kg, 5kg, 10kg 등의 무게단위로 비닐포장하고고, 냉장고에 입고한 후, 순차적으로 출하할 수 있다. Kimchi prepared in this way can be packaged in plastic in units of weight such as 1kg, 3kg, 5kg, and 10kg, stored in the refrigerator, and then shipped sequentially.
본 발명에서는 설탕 대신에 스테비아 분말을 넣어 기본양념을 제조함으로써 설탕에 비해 훨씬 더 적은 양이 투여되어도 동일한 단맛을 낼 수 있어 건강에 매우 효과적이다. In the present invention, the basic seasoning is prepared by putting stevia powder instead of sugar, so that even if a much smaller amount is administered than sugar, the same sweet taste can be produced, which is very effective for health.
스테비아 분말은 설탕의 당분보다 200~300배 단맛을 가지고 있으며 칼로리도 없고 당지수가 없기 때문에 김치에 적은 양을 넣어도 김치에 단맛을 부여함은 물론 김치의 칼로리도 크게 낮추고 김치 섭취시 당지수가 오르는 것을 크게 낮출 수 있고 당뇨예방, 다이어트에 효과적이다. Stevia powder has 200-300 times sweeter taste than sugar sugar, and has no calories and no sugar index, so even if a small amount is added to kimchi, it not only gives kimchi sweetness, but also significantly lowers the calories of kimchi and increases the sugar index when ingesting kimchi. It can greatly reduce the amount of diabetes and is effective in preventing diabetes and dieting.
아울러, 스테비아 분말은 폴리페놀 성분이 다량함유되어 있어 항산화 작용을 함으로써 노화방지에 탁월하고 항암작용는 물론 각종 성인병과 세포의 노화 예방에 효과적이며, 해독작용이 있어 간에 쌓인 노폐물을 몸밖으로 배출시켜 주어 간기능개선에 도움이 있고 여러 비타민이 다량 함유되어 있어 면역력 향상이 도움을 줄 수 있으며, 혈액과 혈관에 쌓인 콜레스테롤과 중성지방을 배출하여 혈관건강에 도움을 줄 수 있다.In addition, Stevia powder contains a large amount of polyphenols, so it is excellent in anti-aging, anti-cancer, and effective in preventing aging of various adult diseases and cells. It has a detoxification effect to discharge the waste products accumulated in the liver to the outside of the body. It is helpful in improving function and contains a large amount of various vitamins, so it can help improve immunity, and it can help blood vessel health by releasing cholesterol and triglycerides accumulated in blood and blood vessels.
본 발명은 이러한 스테비아 분말을 제조하는 과정을 더 포함할 수 있다. 스테비아 분말은 스테비아 잎을 세척한 후 햇볕이나 건조기에 넣고 건조시킨 다음, 건조된 스테비아 잎을 후라이팬에 가열하여 덖어준 후, 분쇄기에 갈아서 제조할 수 있다. The present invention may further include a process of preparing such stevia powder. Stevia powder can be prepared by washing stevia leaves in the sun or in a dryer, drying them, and then heating the dried stevia leaves in a frying pan to dry them, and then grinding them in a grinder.
본 발명은 민물장어 젓갈을 담그는 단계를 더 포함할 수 있고, 제조한 민물장어 젓갈을 분쇄하여 분쇄 민물장어 젓갈을 기능성양념 제조에 사용할 수 있다. The present invention may further include the step of dipping the freshwater eel salted fish, and the prepared freshwater eel salted fish may be pulverized to use the pulverized freshwater eel salted fish to prepare a functional seasoning.
민물장어 젓갈을 담그는 단계는 조각 민물장어 준비단계, 조각 민물장어와 천일염 투입단계, 추가 천일염 및 소주 투입단계를 포함하도록 구성되며, 구체적으로, 머리와 뼈를 제거하여 민물장어를 손질하고, 손질된 민물장어 1kg을 4~5cm 길이로 잘라 조각 민물장어를 준비하고, 준비된 조각 민물장어 1kg 당 천일염 250g을 배합비율로 하여 조각 민물장어와 천일염을 항아리 등의 용기에 투입하되, 조각 민물장어 사이사이에 천일염이 들어가도록 조각 민물장어와 천일염을 번갈아가면서 집어넣어 준 다음, 마지막으로 조각 민물장어와 천일염을 쌓은 맨위에 50g의 추가 천일염을 덮어준 다음, 소주 30cc를 넣고 뚜껑을 닫아 밀봉한 다음, 11개월 ~ 13개월 동안 삭혀서 민물장어 젓갈이 완성될 수 있다. The step of marinating the salted freshwater eel consists of a step of preparing a piece of freshwater eel, a step of adding a piece of freshwater eel and sea salt, and a step of adding additional sea salt and soju.Specifically, the freshwater eel is trimmed by removing the head and bones. Cut 1 kg of freshwater eel into 4~5cm lengths to prepare sliced freshwater eel, and add sliced freshwater eel and sea salt into a container such as a jar using 250g of sea salt per 1kg of prepared sliced freshwater eel. Alternately put the sliced freshwater eel and sea salt so that the sea salt enters, and finally, cover the top of the sliced freshwater eel and sea salt with 50g of additional sea salt, then put 30cc of soju and close the lid to seal it, and then for 11 months. It can be boiled for ~ 13 months to make salted freshwater eel.
본 발명은 이렇게 담근 민물장어 젓갈을 기능성 양념으로 사용함으로써, 김치의 맛과 풍미가 매우 향상될 수 있을 뿐 아니라, 민물장어는 양질의 단백질과 비타민 A등이 매우 풍부한 대표적인 스태미나음식으로 체력증진, 노화방지, 체질개선등에 탁월하며 눈건강에도 매우 좋고 피부 미용에도 좋으며, 아울러, 레시틴, 불포화지방산 오메가 3가 등이 매우 풍부하여 두뇌건강에 좋고 혈행을 개선하여 동맹경화, 당뇨, 고혈압 등의 성인병 예방이 좋다. In the present invention, by using the salted freshwater eel as a functional seasoning, the taste and flavor of kimchi can be greatly improved, and the freshwater eel is a representative stamina food rich in high-quality protein and vitamin A. It is excellent for prevention and improvement of constitution, is very good for eye health, good for skin beauty, and is also very rich in lecithin and unsaturated fatty acid omega-3, which is good for brain health and improves blood circulation to prevent adult diseases such as allied sclerosis, diabetes, and high blood pressure. good.
또한, 기능성 양념에 들어가는 피쉬콜라겐 분말은 단백질의 일종으로 피부건강에 좋고, 탈모예방에도 크게 도움을 주며, 근육 강화와 골다공증에 탁월하고, 치조골과 치아를 건강하게 하여 치아건강에 도움을 주며, 혈압을 개선하고 심혈관 손상을 감소시키고 면역력 강화에도 효능이 있다. In addition, fish collagen powder in functional seasoning is a kind of protein that is good for skin health, greatly helps prevent hair loss, is excellent for strengthening muscles and osteoporosis, and helps dental health by healthy alveolar bones and teeth, and blood pressure. It is effective in improving immunity, reducing cardiovascular damage, and strengthening immunity.
기능성 양념에 들어가는 키토산 분말은 제조된 김치의 산패를 억제하고, 자이리톨 분말은 김치의 숙성을 지연시키는 작용을 함으로써, 김치의 보관기간을 늘려주어 장기간 보관하면서 섭취할 수 있도록 해준다. Chitosan powder in the functional seasoning suppresses rancidity of the prepared kimchi, and xylitol powder acts to delay the maturation of kimchi, thus extending the storage period of kimchi so that it can be consumed while storing it for a long time.
<관능검사><Sensory test>
본 발명의 김치제조방법에 의해 제조된 배추김치(본 발명)과, 기능성양념을 넣지 않고 일반적인 액젖과 고추가루 등으로만 김치양념을 사용한 일반배추김치(비교예)에 대해 감칠맛, 향, 빛깔 등의 관능검사를 실시하였다. 관능검사는 남여 100명을 대상으로 10점 만점 평점을 기준으로 실시하였다. The taste, flavor, color, etc. of the cabbage kimchi prepared by the kimchi manufacturing method of the present invention (the present invention) and the general cabbage kimchi (comparative example) using kimchi seasoning only with general liquid milk and red pepper powder without adding functional seasoning. The sensory test was performed. The sensory test was conducted based on a score of 10 points for 100 men and women.
표 1에서 나타난 바와 같이, 본 발명의 김치제조방법에 의해 제조된 김치는 일반 김치에 비해 감칠맛, 향, 빛깔 모든 부분에 있어서 월등함을 보였다. As shown in Table 1, kimchi prepared by the kimchi manufacturing method of the present invention was superior to general kimchi in terms of umami, aroma, and color.
상술한 바와 같이, 본 발명의 김치 제조방법에 의해 제조된 김치는 맛과 풍미가 탁월하며, 자이리톨, 키토산에 의해 장기가 보관하여 신선한 상태에서 먹을 수 있을 뿐 아니라, 영양분도 매우 풍부하여 김치를 맛있게 섭취하면서 많은 영양분을 섭취할 수 있어 건강을 도모할 수 있게 해준다 As described above, kimchi produced by the kimchi manufacturing method of the present invention is excellent in taste and flavor, and can be eaten in a fresh state by storing organs by zyritol and chitosan, and it is also very rich in nutrients to make kimchi delicious. You can get a lot of nutrients while you eat, so you can promote your health.
한편, 본 발명에서는 기능성 양념에 민물장어로만 이루어진 민물장어 젓갈을 사용하는 것으로 설명하였으나, 재료가격 부담을 줄이기 위하여 민물장어와 바다장어(꼼장어)를 1:1의 비율로 혼합하여 장어젓갈을 제조하고, 제조된 장어젓갈을 분쇄하여 분쇄장어젓갈을 기능성 양념의 재료로 사용하도록 구성될 수 있다. On the other hand, in the present invention, it has been described that salted freshwater eel consisting only of freshwater eel is used for the functional seasoning, but in order to reduce the burden of the material cost, salted eel is prepared by mixing freshwater eel and sea eel (smelt eel) in a ratio of 1:1. , It may be configured to crush the prepared eel salted fish to use the crushed salted eel salted fish as a material for functional seasoning.
예를 들어, 머리와 뼈를 제거한 손질 민물장어 및 손질 바다장어를 준비하고, 준비된 손질 민물장어 500g과 손질 바다장어 500g을 4~5cm 길이로 잘라 조각 민물장어와 조각 바다장어를 준비하고, 준비된 조각 장어(민물장어 조각 + 바다장어 조각) 1kg 당 천일염 250g을 배합비율로 하여 조각 장어 사이사이에 천일염이 들어가도록 조각 장어와 천일염을 번갈아가면서 집어넣어 쌓아준 후, 마지막으로 조각 민물장어와 천일염을 쌓은 맨위에 50g의 추가 천일염을 덮어준 다음, 소주 30cc를 넣고 뚜껑을 닫아 밀봉한 다음, 11개월 ~ 13개월 동안 삭혀서 장어 젓갈이 완성될 수 있다. For example, prepare a trimmed freshwater eel and a trimmed sea eel with the head and bone removed, cut 500g of prepared trimmed freshwater eel and 500g of trimmed sea eel into 4-5cm lengths, and prepare a piece of freshwater eel and a piece of sea eel, and prepared pieces Eel (freshwater eel slices + sea eel slices) in a blending ratio of 250g of sea eel salt per 1 kg of eel, and the sliced eel and sea salt are alternately stacked so that the sea salt enters between the sliced eel, and finally, the sliced freshwater eel and sea eel salt are stacked. Cover the top with 50g of additional sea salt, then put 30cc of soju, close the lid, and seal it, then boil it for 11 to 13 months to complete the salted eel.
이렇게 담근 장어 젓갈은 기능성 양념 제조시 믹서기에 분쇄하여 분쇄 장어 젓갈를 만들고, 절인 배추 1kg을 기준으로 분쇄 장어 젓갈 30g, 피쉬콜라겐 분말 20g, 키토산 분말 3g, 자이리톨 분말 10g, 고추가루 20g을 혼합하여 기능성양념을 을 얻을 수 있다. When preparing the functional seasoning, the salted eel is crushed in a blender to make salted eel, and based on 1 kg of pickled cabbage, 30 g of crushed eel pickled, 20 g of fish collagen powder, 3 g of chitosan powder, 10 g of xylitol powder, and 20 g of red pepper powder are mixed as a functional seasoning. Can be obtained.
이상, 본 발명을 본 발명의 원리를 예시하기 위한 바람직할 실시 예와 관련하여 도시하고 또한 설명하였으나, 본 발명은 그와 같이 도시되고 설명된 그대로의 구성 및 작용으로 한정되는 것이 아니다. 오히려 첨부된 특허청구범위의 사상 및 범주를 일탈함이 없이 본 발명에 대한 다수의 변경 및 수정 가능함을 당업자들은 잘 이해할 수 있을 것이다. 따라서 그러한 모든 적절한 변경 및 수정과 균등물도 본 발명의 범주에 속하는 것으로 간주되어야 할 것이다. As described above, the present invention has been illustrated and described in connection with preferred embodiments for illustrating the principles of the present invention, but the present invention is not limited to the configuration and operation as shown and described as such. Rather, it will be well understood by those skilled in the art that many changes and modifications can be made to the present invention without departing from the spirit and scope of the appended claims. Accordingly, all such appropriate changes and modifications and equivalents should be considered to be within the scope of the present invention.
Claims (1)
b) 원료배추를 배추뿌리와 겉잎을 제거하고 자른 다음 자른 배추를 세척한 후 물기를 빼서 자른 배추를 준비하는 단계
c) 자른 배추를 염도 7%dml 소금물에 담궈 절여서 절인배추를 얻는 단계;
d) 절인 배추를 맑은 물에 세척하고 1시간 동안 물을 빼서 탈수시키는 단계;
e) 절인 배추 1kg을 기준으로, 채썬 무 130g, 파 20g, 간마늘 16g, 간생강 6g, 고춧가루 37g, 양파 10g, 스테비아 분말 6g, 소금 35g, 부추 10g, 참깨 5g, 멸치젓갈 22g, 오징어젓갈 10g, 다시마 150g을 혼합한 후, 3~5℃ 온도의 냉장실에 넣어 1시간 ~ 1시간 30분 동안 냉장숙성시켜 기본양념을 얻는 기본양념 제조단계와, 절인 배추 1kg을 기준으로 상기 민물장어 젓갈을 분쇄한 분쇄 민물장어 젓갈 30g, 피쉬콜라겐 분말 20g, 키토산 분말 3g, 자이리톨 분말 10g, 고추가루 20g을 혼합하여 기능성양념을 얻는 기능성양념 제조단계와, 상기 기본양념과 상기 기능성양념을 혼합하여 혼합양념을 얻는 혼합양념 제조단계로 구성된 양념제조단계;
f) 상기 d)단계를 거쳐 얻은 절인배추에 상기 e)단계를 거쳐 얻은 혼합양념을 버무려 김치를 제조하는 버무림단계;를 포함하는 것을 특징으로 하는 영양이 강화된 김치 제조방법.
a) Clean freshwater eel by removing the head and bones, cut 1kg of the cleaned freshwater eel into 4~5cm lengths to prepare sliced freshwater eel, and prepare sliced freshwater eel with 250g of natural sea salt per 1kg of prepared sliced freshwater eel in the mixing ratio. Put the sea salt in a container such as a jar, but put the pieces of freshwater eel and sea salt alternately so that sea salt enters between the pieces of freshwater eel, and finally, cover the top of the pieces of freshwater eel and sea salt with 50g of additional sea salt. Then, putting 30cc of soju, closing the lid, sealing, and marinating to prepare salted freshwater eel;
b) The step of preparing the cut cabbage by removing the cabbage root and outer leaves of the raw cabbage, washing the cut cabbage, draining the water, and cutting the cabbage.
c) obtaining pickled cabbage by marinating the cut cabbage in 7% dml salt water;
d) washing the pickled cabbage in clear water and draining the water for 1 hour to dehydrate;
e) Based on 1 kg of pickled cabbage, chopped radish 130g, green onion 20g, ground garlic 16g, liver ginger 6g, red pepper powder 37g, onion 10g, stevia powder 6g, salt 35g, leek 10g, sesame 5g, salted anchovy 22g, salted squid 10g , After mixing 150 g of kelp, put it in a refrigerator at a temperature of 3 to 5°C and refrigerated and aged for 1 hour to 1 hour 30 minutes to obtain a basic seasoning, and the salted freshwater eel is pulverized based on 1 kg of pickled cabbage. One pulverized freshwater eel pickled 30g, fish collagen powder 20g, chitosan powder 3g, xylitol powder 10g, red pepper powder 20g to obtain a functional seasoning by mixing the functional seasoning step, and mixing the basic seasoning and the functional seasoning to obtain a mixed seasoning A seasoning production step consisting of a mixed seasoning production step;
f) mixing the pickled cabbage obtained through the step d) with the mixed seasoning obtained through the step e) to prepare kimchi.
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| KR101817462B1 (en) * | 2017-03-30 | 2018-01-11 | 김춘애 | Method of aging the eel and the aged eel obtained from the same method and the dish using the aged eel |
| KR101832235B1 (en) | 2016-08-10 | 2018-03-09 | 농업회사법인주식회사대일 | Manufacturing process of white kimchi using ginseng sprout |
| KR101849907B1 (en) | 2016-04-22 | 2018-04-18 | 박미희 | The Method of preparing Kimchi by using savory taste base, and the Kimchi preparing by the same method |
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2020
- 2020-08-28 KR KR1020200108958A patent/KR102255730B1/en active IP Right Grant
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| KR20020024116A (en) * | 2002-01-25 | 2002-03-29 | 손영석 | Manufacturing Method of Kimchi Containing Drugs |
| KR20100040493A (en) * | 2008-10-10 | 2010-04-20 | (주) 삼진 지.에프 | The manufacture method of a function charateristic kimchi spice |
| KR101380632B1 (en) | 2012-09-20 | 2014-04-04 | 송병덕 | Kimchi for improvement of skin and manufacturing method thereof |
| KR101849907B1 (en) | 2016-04-22 | 2018-04-18 | 박미희 | The Method of preparing Kimchi by using savory taste base, and the Kimchi preparing by the same method |
| KR101781614B1 (en) | 2016-04-26 | 2017-09-25 | 농업회사법인 주식회사 제이엠푸드 | Manufacture of kimchi |
| KR101832235B1 (en) | 2016-08-10 | 2018-03-09 | 농업회사법인주식회사대일 | Manufacturing process of white kimchi using ginseng sprout |
| KR101817462B1 (en) * | 2017-03-30 | 2018-01-11 | 김춘애 | Method of aging the eel and the aged eel obtained from the same method and the dish using the aged eel |
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