KR102552519B1 - Manufacturing method of seasoning for leaf mustard kimchi - Google Patents
Manufacturing method of seasoning for leaf mustard kimchi Download PDFInfo
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- KR102552519B1 KR102552519B1 KR1020230009218A KR20230009218A KR102552519B1 KR 102552519 B1 KR102552519 B1 KR 102552519B1 KR 1020230009218 A KR1020230009218 A KR 1020230009218A KR 20230009218 A KR20230009218 A KR 20230009218A KR 102552519 B1 KR102552519 B1 KR 102552519B1
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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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
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A23V2300/00—Processes
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- A23V2300/00—Processes
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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
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Abstract
본 발명은 갓김치용 양념의 제조방법에 관한 것으로, 더욱 상세하게는 야채육수에 찹쌀가루와 밀가루를 혼합하여 찹쌀풀을 제조하는 찹쌀풀제조단계, 건고추를 물에 불린후에 분쇄하여 물고추를 제조하는 물고추제조단계, 상기 찹쌀풀제조단계를 통해 제조된 찹쌀풀, 상기 물고추제조단계를 통해 제조된 물고추, 고춧가루, 새우젓, 멸치젓, 멸치액젓, 생새우, 배, 양파, 무, 생강 및 마늘을 혼합한 후에 분쇄하여 갓김치용 양념을 제조하는 양념제조단계 및 상기 양념제조단계를 통해 제조된 갓김치용 양념을 저온숙성하는 저온숙성단계로 이루어진다.
상기의 과정을 통해 제조되는 갓김치용 양념은 아삭한 식감이 오랜 기간 동안 유지되는 갓김치를 제공한다.The present invention relates to a method for producing a seasoning for mustard kimchi, and more particularly, to prepare glutinous rice paste by mixing glutinous rice flour and wheat flour with vegetable broth, preparing water pepper by soaking dried red pepper in water and then pulverizing Water pepper manufacturing step, glutinous rice paste produced through the glutinous rice paste manufacturing step, water pepper, red pepper powder, shrimp sauce, anchovy sauce, anchovy sauce, raw shrimp, pear, onion, radish, ginger and It consists of a seasoning manufacturing step of preparing seasoning for mustard kimchi by mixing garlic and crushing it, and a low-temperature aging step of aging the seasoning for mustard mustard kimchi prepared through the seasoning manufacturing step at a low temperature.
The seasoning for leaf mustard kimchi prepared through the above process provides leaf mustard kimchi that maintains a crispy texture for a long period of time.
Description
본 발명은 갓김치용 양념의 제조방법에 관한 것으로, 더욱 상세하게는 아삭한 식감이 오랜 기간 동안 유지되는 갓김치를 제공하는 갓김치용 양념의 제조방법에 관한 것이다.The present invention relates to a method for producing seasoning for mustard kimchi, and more particularly, to a method for manufacturing mustard seasoning for mustard kimchi that maintains a crispy texture for a long period of time.
녹황색 채소는 비타민과 무기질 그리고 섬유소를 많이 함유하고 있을 뿐만 아니라, 갓에 함유된 엽산은 단백질과 핵산의 합성에 작용하여 성장을 촉진시켜 주며, 갓을 소금에 절여서 김치를 담그면 엽산이 덜 파괴되고 엽산은 암을 유발시키는 DNA에 변형을 일으켜서 암을 예방하는 데도 도움을 준다. 갓김치는 독특한 맛 뿐 아니라 항암과 노화방지 등에 필요한 다양한 영양소를 함유하고 있다. 또한 다른 김치에 비해 저장성이 뛰어나고 항산화성 물질인 카로티노이드가 다른 엽체류에 비해 다량 함유되어 있어 체내 비타민 A 선도물질로서 작용할 뿐만 아니라 인체의 산화 및 노화 방지 등에 관여하고 있다. 또한 유해활성산소를 제거하는 활성이 있으며, 특히 아릴이소치오시아네이트는 다른 물질과 작용하여 젖산균을 형성하기 때문에 저장성이 뛰어나다.Green-yellow vegetables not only contain a lot of vitamins, minerals and fiber, but also the folic acid contained in mustard acts on the synthesis of proteins and nucleic acids to promote growth. It also helps prevent cancer by causing mutations in the DNA that causes cancer. Mustard kimchi not only has a unique taste, but also contains various nutrients necessary for anti-cancer and anti-aging. In addition, it has excellent storage stability compared to other kimchi and contains a large amount of carotenoids, which are antioxidant substances, compared to other foliars, so it not only acts as a leading vitamin A substance in the body, but also is involved in preventing oxidation and aging of the human body. In addition, it has an activity to remove harmful reactive oxygen species, and in particular, aryl isothiocyanate has excellent storage stability because it forms lactic acid bacteria by interacting with other substances.
특히, 갓은 엽산과 항산화 물질인 카로티노이드, 비타민 C가 다량 함유되어 면역력 증대, 노화방지, 식욕촉진, 성장기 발육촉진, 감기예방, 콜레스테롤 억제로 성인병예방 등에 탁월한 효과가 있다고 알려져 있으며, 단백질과 무기질이 일반 곡류에 비해 다량 함유되어 있고, 고지혈증 콜레스테롤 수치를 낮추어 주며 성인병 예방에도 도움을 주는 기능성 식품군이다.In particular, leaf mustard contains a large amount of folic acid, carotenoids, which are antioxidants, and vitamin C, and is known to have excellent effects on immunity enhancement, anti-aging, appetite promotion, growth promotion, cold prevention, and prevention of adult diseases by suppressing cholesterol. It is a functional food group that contains a large amount compared to general grains, lowers cholesterol levels in hyperlipidemia, and helps prevent adult diseases.
그러나, 이러한 갓김치의 우수한 효능에도 불구하고 갓은 지역특산물적인 성격이 강하며, 갓 특유의 알싸한 맛과 향을 나타내며, 염분의 함량이 높아 소비자의 기호도가 낮고, 다량 섭취시 취식자의 건강에 악영향을 미치는 문제점이 있었다.However, despite the excellent efficacy of leaf mustard kimchi, leaf mustard has a strong character as a regional product, shows a unique spicy taste and aroma, and has a high salt content, so consumers do not like it, and when consumed in large quantities, it adversely affects the health of eaters. There was an issue with it.
본 발명의 목적은 식감이 오랜 기간 동안 유지되는 갓김치를 제조하는 갓김치용 양념의 제조방법을 제공하는 것이다.An object of the present invention is to provide a method for producing a seasoning for leaf mustard kimchi, in which the texture is maintained for a long period of time.
본 발명의 목적은 야채육수에 찹쌀가루와 밀가루를 혼합하여 찹쌀풀을 제조하는 찹쌀풀제조단계, 건고추를 물에 불린후에 분쇄하여 물고추를 제조하는 물고추제조단계, 상기 찹쌀풀제조단계를 통해 제조된 찹쌀풀, 상기 물고추제조단계를 통해 제조된 물고추, 고춧가루, 새우젓, 멸치젓, 멸치액젓, 생새우, 배, 양파, 무, 생강 및 마늘을 혼합한 후에 분쇄하여 갓김치용 양념을 제조하는 양념제조단계 및 상기 양념제조단계를 통해 제조된 갓김치용 양념을 저온숙성하는 저온숙성단계로 이루어지는 것을 특징으로 하는 갓김치용 양념의 제조방법을 제공함에 의해 달성된다.An object of the present invention is to prepare glutinous rice paste by mixing glutinous rice flour and wheat flour in vegetable broth to prepare glutinous rice paste, water pepper manufacturing step to prepare water pepper by pulverizing dried pepper after soaking in water, and the glutinous rice paste manufacturing step After mixing the glutinous rice paste prepared through, water red pepper, red pepper powder, salted shrimp, salted anchovy, salted anchovy, raw shrimp, pear, onion, radish, ginger and garlic prepared through the water red pepper manufacturing step, prepare seasoning for mustard kimchi by mixing It is achieved by providing a method for producing seasoning for mustard kimchi, characterized in that it consists of a seasoning manufacturing step and a low-temperature aging step of aging the seasoning for leaf mustard kimchi prepared through the seasoning manufacturing step.
본 발명의 바람직한 특징에 따르면, 상기 찹쌀풀제조단계는 야채육수 100 중량부에 찹쌀가루 5 내지 7 중량부 및 밀가루 5 내지 7 중량부를 혼합하여 이루어지는 것으로 한다.According to a preferred feature of the present invention, the glutinous rice paste manufacturing step is made by mixing 5 to 7 parts by weight of glutinous rice flour and 5 to 7 parts by weight of flour with 100 parts by weight of vegetable broth.
본 발명의 더 바람직한 특징에 따르면, 상기 야채육수는 코코넛워터 100 중량부에 무 10 내지 30 중량부, 대파 5 내지 10 중량부, 양파 5 내지 10 중량부 및 다시마 0.5 내지 1.5 중량부를 혼합하고 90 내지 100℃의 온도에서 1 내지 3시간 동안 가열하여 제조되는 것으로 한다.According to a more preferred feature of the present invention, the vegetable broth is mixed with 100 parts by weight of coconut water, 10 to 30 parts by weight of radish, 5 to 10 parts by weight of green onion, 5 to 10 parts by weight of onion, and 0.5 to 1.5 parts by weight of kelp, and 90 to 1.5 parts by weight It is intended to be prepared by heating for 1 to 3 hours at a temperature of 100 ° C.
본 발명의 더욱 바람직한 특징에 따르면, 상기 코코넛워터 100 중량부 대비 브로콜리 5 내지 10 중량부 및 대추 5 내지 10 중량부가 더 함유되는 것으로 한다.According to a more preferred feature of the present invention, 5 to 10 parts by weight of broccoli and 5 to 10 parts by weight of jujube are further contained relative to 100 parts by weight of the coconut water.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 물고추제조단계는 건고추를 정제수에 25 내지 35분 동안 침지한 후에 분쇄하여 제조되는 것으로 한다.According to a more preferred feature of the present invention, the water pepper manufacturing step is prepared by immersing dried peppers in purified water for 25 to 35 minutes and then grinding them.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 양념제조단계는 상기 찹쌀풀제조단계를 통해 제조된 찹쌀풀 100 중량부, 상기 물고추제조단계를 통해 제조된 물고추 12 내지 15 중량부, 고춧가루 60 내지 70 중량부, 새우젓 6 내지 8 중량부, 멸치젓 10 내지 15 중량부, 멸치액젓 2 내지 2.5 중량부, 생새우 4 내지 6 중량부, 배 5 내지 10 중량부, 양파 5 내지 10 중량부, 무 10 내지 20 중량부, 생강 1 내지 3 중량부 및 마늘 1 내지 5 중량부를 혼합하여 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the seasoning manufacturing step is 100 parts by weight of glutinous rice paste prepared through the glutinous rice paste manufacturing step, 12 to 15 parts by weight of water pepper produced through the water pepper manufacturing step, 60 to 60 to 15 parts by weight of red pepper powder 70 parts by weight, 6 to 8 parts by weight of salted shrimp, 10 to 15 parts by weight of salted anchovy, 2 to 2.5 parts by weight of anchovy fish sauce, 4 to 6 parts by weight of raw shrimp, 5 to 10 parts by weight of pear, 5 to 10 parts by weight of onion, 10 radish to 20 parts by weight, 1 to 3 parts by weight of ginger and 1 to 5 parts by weight of garlic.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 양념제조단계에서는 상기 찹쌀풀 100 중량부 대비 황칠추출물 5 내지 10 중량부가 더 함유되는 것으로 한다.According to a more preferred feature of the present invention, in the seasoning manufacturing step, 5 to 10 parts by weight of Hwangchil extract compared to 100 parts by weight of the glutinous rice paste is further contained.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 저온숙성단계는 1 내지 3℃의 온도에서 24 내지 48시간 동안 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the low-temperature aging step is to be performed for 24 to 48 hours at a temperature of 1 to 3 ℃.
본 발명에 따른 갓김치용 양념의 제조방법은 아삭한 식감이 오랜 기간 동안 유지되는 갓김치를 제공하는 탁월한 효과를 나타낸다.The manufacturing method of seasoning for leaf mustard kimchi according to the present invention shows an excellent effect of providing leaf mustard kimchi with a crispy texture maintained for a long period of time.
도 1은 본 발명에 따른 갓김치용 양념의 제조방법을 나타낸 순서도이다.1 is a flow chart showing a method for manufacturing mustard seasoning for kimchi according to 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 to be explained in detail so that a person having ordinary knowledge in the art to which the present invention belongs can easily practice the invention, This is not meant to limit the technical spirit and scope of the present invention.
본 발명에 따른 갓김치용 양념의 제조방법은 야채육수에 찹쌀가루와 밀가루를 혼합하여 찹쌀풀을 제조하는 찹쌀풀제조단계(S101), 건고추를 물에 불린후에 분쇄하여 물고추를 제조하는 물고추제조단계(S101-1), 상기 찹쌀풀제조단계(S101)를 통해 제조된 찹쌀풀, 상기 물고추제조단계(S101-1)를 통해 제조된 물고추, 고춧가루, 새우젓, 멸치젓, 멸치액젓, 생새우, 배, 양파, 무, 생강 및 마늘을 혼합한 후에 분쇄하여 갓김치용 양념을 제조하는 양념제조단계(S103) 및 상기 양념제조단계(S103)를 통해 제조된 갓김치용 양념을 저온숙성하는 저온숙성단계(S105)로 이루어진다.The manufacturing method of seasoning for mustard kimchi according to the present invention is a glutinous rice paste manufacturing step (S101) of preparing glutinous rice paste by mixing glutinous rice flour and wheat flour with vegetable broth, water pepper to prepare water pepper by soaking dried pepper in water and then pulverizing Manufacturing step (S101-1), glutinous rice paste produced through the glutinous rice paste manufacturing step (S101), water pepper, red pepper powder, shrimp sauce, anchovy sauce, anchovy fish sauce, raw fish sauce prepared through the water pepper manufacturing step (S101-1) A seasoning manufacturing step (S103) of mixing shrimp, pear, onion, radish, ginger, and garlic and crushing them to prepare seasoning for mustard kimchi, and low-temperature aging of seasoning for mustard mustard kimchi prepared through the seasoning manufacturing step (S103) at a low temperature. It consists of step S105.
상기 찹쌀풀제조단계(S101)는 야채육수에 찹쌀가루와 밀가루를 혼합하여 찹쌀풀을 제조하는 단계로, 야채육수 100 중량부에 찹쌀가루 5 내지 7 중량부 및 밀가루 5 내지 7 중량부를 혼합하여 이루어지는 것이 바람직하다.The glutinous rice paste manufacturing step (S101) is a step of preparing glutinous rice paste by mixing glutinous rice flour and wheat flour in vegetable broth, 5 to 7 parts by weight of glutinous rice flour and 5 to 7 parts by weight of wheat flour in 100 parts by weight of vegetable broth. it is desirable
상기와 같이 야채육수에 찹쌀가루와 밀가루가 혼합되면 야채육수의 시원한 맛을 나타내면서도 점도가 높은 찹쌀풀이 제공되어 갓김치의 표면에 상기 양념제조단계를 통해 제조된 양념이 고르게 도포될 수 있다.As described above, when glutinous rice flour and wheat flour are mixed with vegetable broth, glutinous rice paste having a high viscosity while exhibiting the cool taste of vegetable broth is provided, so that the seasoning prepared through the seasoning preparation step can be evenly applied to the surface of mustard kimchi.
이때, 상기 찹쌀가루와 밀가루의 함량이 각각 5 중량부 미만이면 찹쌀풀의 점도가 지나치게 낮아 상기의 효과가 미미하며, 상기 찹쌀가루와 밀가루의 함량이 각각 7 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 찹쌀풀의 점도가 지나치게 증가하여 상기 양념제조단계를 통해 제조된 양념의 발림성이 저하될 뿐만 아니라, 갓김치의 맛과 향이 지나치게 저하될 수 있기 때문에 바람직하지 못하다.At this time, if the content of the glutinous rice flour and flour is less than 5 parts by weight, respectively, the viscosity of the glutinous rice paste is too low, and the above effect is insignificant, and when the content of the glutinous rice flour and wheat flour exceeds 7 parts by weight, respectively, the above effect is large It is undesirable because the viscosity of glutinous rice paste is excessively increased without improvement, so that the spreadability of the seasoning prepared through the seasoning preparation step may be reduced, and the taste and aroma of leaf mustard kimchi may be excessively deteriorated.
또한, 상기 야채육수는 코코넛워터 100 중량부에 무 10 내지 30 중량부, 대파 5 내지 10 중량부, 양파 5 내지 10 중량부 및 다시마 0.5 내지 1.5 중량부를 혼합하고 90 내지 100℃의 온도에서 1 내지 3시간 동안 가열하여 제조되는데, 상기의 과정을 통해 제조되는 야채육수는 일반 물 대신 코코넛워터가 사용되어 갓김치 특유의 알싸한 맛과 향을 감소시켜 기호도를 향상시킬 뿐만 아니라, 코코넛워터에 다량 함유된 칼륨으로 인해 체내 나트륨 배출효과를 나타내며 붓기를 완화시켜주고, 미네랄이 풍부하게 함유되어 있어 수분 보충효과를 나타낸다.In addition, the vegetable stock is mixed with 100 parts by weight of coconut water, 10 to 30 parts by weight of radish, 5 to 10 parts by weight of green onion, 5 to 10 parts by weight of onion, and 0.5 to 1.5 parts by weight of kelp, and mixed with 1 to 1.5 parts by weight at a temperature of 90 to 100 ° C. It is prepared by heating for 3 hours. Coconut water is used instead of plain water for the vegetable broth produced through the above process, which not only improves the taste and flavor of leaf mustard kimchi by reducing the spicy taste and aroma, but also contains a large amount of potassium in coconut water. As a result, it shows the effect of sodium excretion in the body, relieves swelling, and shows the effect of replenishing moisture because it is rich in minerals.
또한, 상기 야채육수를 제조할 때, 상기 코코넛워터 100 중량부 대비 브로콜리 5 내지 10 중량부 및 대추 5 내지 10 중량부가 더 함유될 수도 있는데, 상기 브로콜리와 대추는 체내 나트륨을 배출하는 칼륨이 다량 함유되어 체내 나트륨 배출효과를 더욱 향상시키는 역할을 한다.In addition, when preparing the vegetable broth, 5 to 10 parts by weight of broccoli and 5 to 10 parts by weight of jujube may be further contained relative to 100 parts by weight of the coconut water. It plays a role in further enhancing the sodium excretion effect in the body.
상기 브로콜리에는 칼륨이 100g당 360mg가 함유되어 있으며, 체내 나트륨 배출 효과 외에도 부종완화 및 디톡스 등의 효과를 나타내며, 상기 대추는 칼륨으로 인한 체내 나트륨 배출효과 외에도 비타민과 사포닌 성분이 다량 함유되어 있어 면역력을 향상시켜주며 피로회복 효과를 부여하는 역할을 한다.The broccoli contains 360mg of potassium per 100g, and in addition to the sodium excretion effect in the body, it exhibits effects such as edema relief and detoxification, and the jujube contains a large amount of vitamins and saponin components in addition to the effect of sodium excretion in the body due to potassium, thereby improving immunity It enhances and has a role in restoring fatigue.
상기 코코넛 워터 100 중량부 대비 브로콜리나 대추의 함량이 각각 5 중량부 미만이면 상기의 효과가 미미하며, 상기 코코넛 워터 100 중량부 대비 브로콜리나 대추의 함량이 각각 10 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 갓김치용 양념의 기호도가 지나치게 저하될 수 있기 때문에 바람직하지 못하다.If the content of broccoli or jujube relative to 100 parts by weight of coconut water is less than 5 parts by weight, respectively, the above effect is insignificant, and if the content of broccoli or jujube to 100 parts by weight of coconut water exceeds 10 parts by weight, respectively, the above effects are It is not preferable because the preference of the mustard seasoning for mustard kimchi may be excessively reduced without greatly improving it.
상기 물고추제조단계(S101-1)는 건고추를 물에 불린후에 분쇄하여 물고추를 제조하는 단계로, 건고추를 정제수에 25 내지 35분 동안 침지하여 불린 후에, 물에 불려진 건고추를 분쇄하여 이루어지는데, 상기와 같은 과정을 통해 제조되는 물고추는 상기 찹쌀풀제조단계(S101)를 통해 제조된 찹쌀풀에 고르게 혼합되어 균일한 맛과 향을 나타내는 갓김치용 양념이 제공될 수 있도록 하는 역할을 한다.The water pepper manufacturing step (S101-1) is a step of preparing water pepper by pulverizing dried pepper after soaking in water. The water pepper produced through the above process is evenly mixed with the glutinous rice paste prepared through the glutinous rice paste manufacturing step (S101) to provide a seasoning for mustard kimchi exhibiting a uniform taste and aroma. do.
상기 물고추제조단계(S101-1)에서 사용되는 건고추의 종류는 특별히 한정되진 않지만 홍고추를 사용하는 것이 바람직하며, 상기 건고추의 침지시간이 25분 미만이면 건고추가 물에 제대로 불려지지 않아 분쇄과정의 효율성이 저하되며, 상기 건고추의 침지시간이 35분을 초과하게 되면 건고추가 흡수하는 수분의 양은 크게 증가하지 않으면서 제조시간을 증가시키기 때문에 바람직하지 못하다.The type of dried pepper used in the water pepper manufacturing step (S101-1) is not particularly limited, but it is preferable to use red pepper. If the immersion time of the dried pepper is less than 25 minutes, the dried pepper is not properly soaked in water. The efficiency of the grinding process is reduced, and if the immersion time of the dried pepper exceeds 35 minutes, it is not preferable because the amount of moisture absorbed by the dried pepper does not significantly increase and the manufacturing time increases.
상기 양념제조단계(S103)는 상기 찹쌀풀제조단계(S101)를 통해 제조된 찹쌀풀, 상기 물고추제조단계(S101-1)를 통해 제조된 물고추, 고춧가루, 새우젓, 멸치젓, 멸치액젓, 생새우, 배, 양파, 무, 생강 및 마늘을 혼합한 후에 분쇄하여 갓김치용 양념을 제조하는 단계로, 상기 찹쌀풀제조단계(S101)를 통해 제조된 찹쌀풀 100 중량부, 상기 물고추제조단계(S101-1)를 통해 제조된 물고추 12 내지 15 중량부, 고춧가루 60 내지 70 중량부, 새우젓 6 내지 8 중량부, 멸치젓 10 내지 15 중량부, 멸치액젓 2 내지 2.5 중량부, 생새우 4 내지 6 중량부, 배 5 내지 10 중량부, 양파 5 내지 10 중량부, 무 10 내지 20 중량부, 생강 1 내지 3 중량부 및 마늘 1 내지 5 중량부를 혼합하여 이루어지는 것이 바람직하다.The seasoning manufacturing step (S103) is the glutinous rice paste prepared through the glutinous rice paste manufacturing step (S101), water pepper, red pepper powder, shrimp sauce, anchovy sauce, anchovy fish sauce, raw fish sauce prepared through the water pepper manufacturing step (S101-1) Shrimp, pear, onion, radish, ginger and garlic are mixed and then pulverized to prepare seasoning for mustard kimchi, 100 parts by weight of glutinous rice paste prepared through the glutinous rice paste manufacturing step (S101), the water red pepper manufacturing step ( S101-1) 12 to 15 parts by weight of water red pepper, 60 to 70 parts by weight of red pepper powder, 6 to 8 parts by weight of salted shrimp, 10 to 15 parts by weight of salted anchovy, 2 to 2.5 parts by weight of salted anchovy, 4 to 6 raw shrimp It is preferably made by mixing 5 to 10 parts by weight of pear, 5 to 10 parts by weight of onion, 10 to 20 parts by weight of radish, 1 to 3 parts by weight of ginger, and 1 to 5 parts by weight of garlic.
상기의 성분으로 이루어지는 갓김치용 양념은 소금 대신 새우젓과 멸치젓 및 멸치액젓이 사용되며 생새우가 더 함유되어 감칠맛이 월등하게 향상되며, 배가 함유되어 단맛이 부여되기 때문에, 맛과 향이 우수하다.The seasoning for leaf mustard kimchi composed of the above ingredients uses salted shrimp, salted anchovies, and salted anchovies instead of salt, and contains more raw shrimp to improve the savory taste.
이때, 상기 양념제조단계(S103)에서는 상기 찹쌀풀 100 중량부 대비 황칠추출물 5 내지 10 중량부가 더 함유될 수도 있는데, 상기의 황칠추출물은 갓김치용 양념에 함유되는 마늘의 자극적인 맛과 향을 줄여주며, 항미생물 효과를 통해 갓김치가 발효되는 것을 억제하여 갓김치의 아삭한 식감이 오랜 기간 유지될 수 있도록 하는 역할을 한다.At this time, in the seasoning manufacturing step (S103), 5 to 10 parts by weight of Hwangchil extract may be further contained compared to 100 parts by weight of the glutinous rice paste. It suppresses the fermentation of leaf mustard kimchi through antimicrobial effects, so that the crispy texture of leaf mustard kimchi can be maintained for a long period of time.
상기 황칠추출물은 정제수 100 중량부에 황칠나무 1 내지 5 중량부를 혼합하고, 80 내지 90℃의 온도에서 20 내지 60시간 동안 가열하는 과정을 통해 제조될 수 있는데, 상기 황칠추출물의 함량이 5 중량부 미만이면 상기의 효과가 미미하며, 상기 황칠추출물의 함량이 10 중량부를 초과하게 되면 갓김치용 양념의 기호도가 지나치게 저하될 수 있기 때문에 바람직하지 못하다.The hwangchil extract may be prepared by mixing 1 to 5 parts by weight of hwangchil tree with 100 parts by weight of purified water and heating for 20 to 60 hours at a temperature of 80 to 90 ° C. The content of the hwangchil extract is 5 parts by weight If less than, the above effect is insignificant, and if the content of the hwangchil extract exceeds 10 parts by weight, it is not preferable because the preference of the seasoning for leaf mustard kimchi may be excessively reduced.
상기 저온숙성단계(S105)는 상기 양념제조단계(S103)를 통해 제조된 갓김치용 양념을 저온숙성하는 단계로, 상기 양념제조단계(S103)를 통해 제조된 갓김치용 양념을 1 내지 3℃의 온도에서 24 내지 48시간 동안 저온숙성하는 과정으로 이루어지는 것이 바람직하다.The low-temperature aging step (S105) is a step of aging the seasoning for leaf mustard kimchi prepared through the seasoning manufacturing step (S103) at a low temperature. It is preferably made of a process of aging at low temperature for 24 to 48 hours.
상기의 온도와 시간 동안 저온숙성된 갓김치용 양념은 깊은맛과 향을 나타내어 갓김치의 기호도를 월등하게 향상시키는데, 상기 저온숙성단계(S105)의 온도가 1℃ 미만이거나 저온숙성시간이 24시간 미만이면 갓김치용 양념의 숙성과정이 제대로 진행되지 못해 상기의 효과가 미미하며, 상기 저온숙성단계(S105)의 온도가 3℃를 초과하거나 숙성시간이 48시간을 초과하게 되면 갓김치용 양념의 숙성효과는 크게 향상되지 않으면서, 양념 자체가 발효되어 갓김치의 발효시간을 단축하여 갓김치의 식감을 저하시키거나 혐기성 발효가 진행될 수 있기 때문에 바람직하지 못하다.The seasoning for leaf mustard kimchi aged at a low temperature for the above temperature and time exhibits a deep taste and aroma and significantly improves the palatability of leaf mustard kimchi. The aging process of the seasoning for mustard kimchi does not proceed properly, so the above effect is insignificant, and if the temperature of the low-temperature aging step (S105) exceeds 3 ° C or the aging time exceeds 48 hours, the aging effect of the seasoning for mustard kimchi is greatly increased. Without improvement, the seasoning itself is fermented and shortens the fermentation time of mustard kimchi, which is undesirable because it may reduce the texture of leaf mustard kimchi or anaerobic fermentation may proceed.
이하에서는, 본 발명에 따른 갓김치용 양념의 제조방법 및 그 제조방법을 통해 제조된 갓김치용 양념의 물성을 실시예를 들어 설명하기로 한다.Hereinafter, the manufacturing method of seasoning for mustard kimchi according to the present invention and the physical properties of the seasoning for mustard kimchi produced through the manufacturing method will be described with examples.
<제조예 1> 야채육수의 제조<Preparation Example 1> Preparation of vegetable broth
코코넛워터 100 중량부에 무 20 중량부, 대파 12 중량부, 양파 8 중량부 및 다시마 1 중량부를 혼합하고 95℃의 온도에서 2시간 동안 가열하여 야채육수를 제조하였다.Vegetable broth was prepared by mixing 20 parts by weight of radish, 12 parts by weight of green onion, 8 parts by weight of onion, and 1 part by weight of kelp with 100 parts by weight of coconut water and heating at a temperature of 95 ° C. for 2 hours.
<제조예 2> 야채육수의 제조<Production Example 2> Preparation of vegetable broth
코코넛워터 100 중량부에 무 20 중량부, 대파 12 중량부, 양파 8 중량부, 다시마 1 중량부, 브로콜리 8 중량부 및 대추 8 중량부를 혼합하고 95℃의 온도에서 2시간 동안 가열하여 야채육수를 제조하였다.Mix 20 parts by weight of radish, 12 parts by weight of green onion, 8 parts by weight of onion, 1 part by weight of kelp, 8 parts by weight of broccoli and 8 parts by weight of jujube with 100 parts by weight of coconut water and heat at 95 ° C. for 2 hours to make vegetable broth manufactured.
<제조예 3> 찹쌀풀의 제조<Production Example 3> Production of glutinous rice paste
상기 제조예 1을 통해 제조된 야채육수 100 중량부에 찹쌀가루 6 중량부 및 밀가루 6 중량부를 혼합하여 찹쌀풀을 제조하였다.Glutinous rice paste was prepared by mixing 6 parts by weight of glutinous rice flour and 6 parts by weight of flour with 100 parts by weight of the vegetable broth prepared in Preparation Example 1.
<제조예 4> 찹쌀풀의 제조<Production Example 4> Production of glutinous rice paste
상기 제조예 2를 통해 제조된 야채육수 100 중량부에 찹쌀가루 6 중량부 및 밀가루 6 중량부를 혼합하여 찹쌀풀을 제조하였다.Glutinous rice paste was prepared by mixing 6 parts by weight of glutinous rice flour and 6 parts by weight of wheat flour with 100 parts by weight of the vegetable broth prepared in Preparation Example 2.
<제조예 5> 황칠추출물의 제조<Preparation Example 5> Preparation of hwangchil extract
정제수 100 중량부에 황칠나무 3 중량부를 혼합하고, 85℃의 온도에서 40시간 동안 가열하여 황칠추출물을 제조하였다.Hwangchil extract was prepared by mixing 3 parts by weight of hwangchil tree with 100 parts by weight of purified water and heating for 40 hours at a temperature of 85 ° C.
<제조예 6> 물고추의 제조<Preparation Example 6> Manufacture of water pepper
건고추(홍고추)를 정제수에 30분 동안 침지한 후에 분쇄하여 물고추를 제조하였다.Dried red pepper (red pepper) was immersed in purified water for 30 minutes and then pulverized to prepare water red pepper.
<비교 제조예 1> 야채육수의 제조<Comparative Preparation Example 1> Preparation of vegetable broth
정제수 100 중량부에 무 20 중량부, 대파 12 중량부, 양파 8 중량부, 다시마 1 중량부를 혼합하고 95℃의 온도에서 2시간 동안 가열하여 야채육수를 제조하였다.Vegetable broth was prepared by mixing 20 parts by weight of radish, 12 parts by weight of green onion, 8 parts by weight of onion, and 1 part by weight of kelp with 100 parts by weight of purified water and heating at a temperature of 95 ° C. for 2 hours.
<비교 제조예 2> 찹쌀풀의 제조<Comparative Production Example 2> Preparation of glutinous rice paste
상기 비교 제조예 1을 통해 제조된 야채육수 100 중량부에 찹쌀가루 6 중량부 및 밀가루 6 중량부를 혼합하여 찹쌀풀을 제조하였다.Glutinous rice paste was prepared by mixing 6 parts by weight of glutinous rice flour and 6 parts by weight of flour with 100 parts by weight of vegetable broth prepared in Comparative Preparation Example 1.
<실시예 1><Example 1>
상기 제조예 3을 통해 제조된 찹쌀풀 100 중량부, 상기 제조예 6을 통해 제조된 물고추 13.5 중량부, 고춧가루 65 중량부, 새우젓 7 중량부, 멸치젓 12.5 중량부, 멸치액젓 2.25 중량부, 생새우 5 중량부, 배 8 중량부, 양파 8 중량부, 무 15 중량부, 생강 2 중량부 및 마늘 3 중량부를 혼합한 후에, 2℃의 온도에서 36시간 동안 숙성하여 갓김치용 양념을 제조하였다.100 parts by weight of glutinous rice paste prepared through Preparation Example 3, 13.5 parts by weight of water red pepper prepared through Preparation Example 6, 65 parts by weight of red pepper powder, 7 parts by weight of salted shrimp, 12.5 parts by weight of anchovy sauce, 2.25 parts by weight of anchovy sauce, raw After mixing 5 parts by weight of shrimp, 8 parts by weight of pear, 8 parts by weight of onion, 15 parts by weight of radish, 2 parts by weight of ginger and 3 parts by weight of garlic, it was aged at a temperature of 2 ° C. for 36 hours to prepare seasoning for mustard kimchi.
<실시예 2><Example 2>
상기 실시예 1과 동일하게 진행하되, 1℃의 온도에서 24시간 동안 숙성하여 갓김치용 양념을 제조하였다.Proceed in the same manner as in Example 1, but aged at a temperature of 1 ° C. for 24 hours to prepare seasoning for leaf mustard kimchi.
<실시예 3><Example 3>
상기 실시예 1과 동일하게 진행하되, 3℃의 온도에서 48시간 동안 숙성하여 갓김치용 양념을 제조하였다.Proceed in the same manner as in Example 1, but aged at a temperature of 3 ° C. for 48 hours to prepare seasoning for leaf mustard kimchi.
<실시예 4><Example 4>
상기 실시예 1과 동일하게 진행하되, 상기 제조예 4를 통해 제조된 찹쌀풀 을 혼합하여 갓김치용 양념을 제조하였다.Proceed in the same manner as in Example 1, but the seasoning for leaf mustard kimchi was prepared by mixing the glutinous rice paste prepared through Preparation Example 4.
<실시예 5><Example 5>
상기 실시예 1과 동일하게 진행하되, 상기 찹쌀풀 100 중량부 대비 상기 제조예 5를 통해 제조된 황칠추출물 8 중량부를 더 혼합하여 갓김치용 양념을 제조하였다.Proceed in the same manner as in Example 1, but 8 parts by weight of Hwangchil extract prepared in Preparation Example 5 was further mixed with 100 parts by weight of the glutinous rice paste to prepare a seasoning for mustard kimchi.
<비교예 1><Comparative Example 1>
상기 실시예 1과 동일하게 진행하되, 상기 비교 제조예 2를 통해 제조된 찹쌀풀을 사용하여 갓김치용 양념을 제조하였다.Proceed in the same manner as in Example 1, but seasoning for leaf mustard kimchi was prepared using the glutinous rice paste prepared in Comparative Preparation Example 2.
<비교예 2><Comparative Example 2>
상기 실시예 1과 동일하게 진행하되, 0.5℃의 온도에서 12시간 동안 숙성하여 갓김치용 양념을 제조하였다.Proceed in the same manner as in Example 1, but aged at a temperature of 0.5 ° C. for 12 hours to prepare seasoning for leaf mustard kimchi.
<비교예 3><Comparative Example 3>
상기 실시예 1과 동일하게 진행하되, 10℃의 온도에서 60시간 동안 숙성하여 갓김치용 양념을 제조하였다.Proceed in the same manner as in Example 1, but aged at a temperature of 10 ° C. for 60 hours to prepare seasoning for leaf mustard kimchi.
상기 실시예 1 내지 5 및 비교예 1 내지 3을 통해 제조된 갓김치용 양념의 맛, 향, 식감 및 전체적인 기호도를 측정하여 아래 표 1에 나타내었다.The taste, aroma, texture and overall preference of the mustard seasoning for kimchi prepared in Examples 1 to 5 and Comparative Examples 1 to 3 were measured and shown in Table 1 below.
{단, 갓김치용 양념의 맛, 향, 식감 및 전체적인 기호도는 피시험자 50명을 대상으로 하여 5점 척도법으로 조사한 후에 평균값으로 나타내는 방법을 이용하였다.{However, the taste, aroma, texture and overall preference of the seasoning for mustard kimchi were surveyed with 50 test subjects using a 5-point scale method, and then the average value was used.
5점:매우 우수, 4점:우수, 3점:보통, 2점:나쁨, 1점:매우 나쁨}5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very bad}
<표 1><Table 1>
상기 표 1에 나타낸 것처럼, 본 발명의 실시예 1 내지 5를 통해 제조된 갓김치용 양념은 비교예 1 내지 3을 통해 제조된 갓김치용 양념에 비해 우수한 기호도를 나타내는 것을 알 수 있다.As shown in Table 1, it can be seen that the seasoning for mustard kimchi prepared through Examples 1 to 5 of the present invention exhibits excellent palatability compared to the seasoning for mustard kimchi prepared through Comparative Examples 1 to 3.
특히, 코코넛워터를 사용하는 경우에는 단맛이 부여되면서도, 마늘의 알싸한 맛과 향을 감소시켜 기호도가 더욱 향상되는 것을 알 수 있으며, 실시예 4의 경우에는 브로콜리와 대추가 더 함유된 야채육수를 이용하여 제조된 찹쌀풀이 적용되더라도 기호도가 저하되지 않는 것을 알 수 있다.In particular, in the case of using coconut water, it can be seen that the preference is further improved by reducing the spicy taste and aroma of garlic while adding sweetness. In Example 4, vegetable broth containing more broccoli and jujube was used. It can be seen that the preference is not lowered even if the prepared glutinous rice paste is applied.
또한, 상온에서 소금에 5시간 동안 절여진 갓 100 중량부 대비 실시예 1 내지 5 및 비교예 1 내지 3을 통해 제조된 갓김치용 양념 30 중량부를 혼합하고 버무려 갓김치를 제조한 후에, 제조된 갓김치의 시간에 따른 식감을 측정하여 아래 표 2에 나타내었다.In addition, after mixing and mixing 30 parts by weight of mustard seasoning for mustard kimchi prepared through Examples 1 to 5 and Comparative Examples 1 to 3 with respect to 100 parts by weight of leaf mustard pickled in salt for 5 hours at room temperature and mixing to prepare leaf mustard kimchi, the prepared leaf mustard kimchi The texture was measured over time and shown in Table 2 below.
{단, 제조된 갓김치의 식감은 22℃의 온도에서 10일 동안 측정하였으며, 피시험자 50명을 대상으로 하여 5점 척도법으로 조사한 후에 평균값으로 나타내는 방법을 이용하였다.{However, the texture of the prepared leaf mustard kimchi was measured for 10 days at a temperature of 22 ° C., and a method of expressing the average value was used after examining 50 subjects using a 5-point scale method.
5점:매우 우수, 4점:우수, 3점:보통, 2점:나쁨, 1점:매우 나쁨}5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very bad}
<표 2><Table 2>
상기 표 2에 나타낸 것처럼, 본 발명의 실시예 1 내지 5를 통해 제조된 갓김치용 양념으로 제조된 갓김치는 10일이 경과하더라도 비교예 1이나 비교예 3을 통해 제조된 갓김치용 양념으로 제조된 갓김치에 비해 우수한 식감을 나타내는 것을 알 수 있다.As shown in Table 2, even after 10 days, the mustard kimchi made with the seasoning for mustard kimchi prepared through Examples 1 to 5 of the present invention is made with the seasoning for mustard leaf kimchi manufactured through Comparative Example 1 or Comparative Example 3. It can be seen that it exhibits excellent texture compared to.
특히, 본 발명의 실시예 5를 통해 제조된 갓김치용 양념으로 제조된 갓김치는 황칠추출물이 함유되어 갓김치의 발효가 억제되기 때문에, 오랜 기간 동안 우수한 식감을 유지되는 것을 알 수 있다.In particular, it can be seen that mustard kimchi prepared as a seasoning for leaf mustard kimchi prepared through Example 5 of the present invention maintains excellent texture for a long period of time because the fermentation of leaf mustard kimchi is suppressed by containing hwangchil extract.
따라서, 본 발명에 따른 갓김치용 양념의 제조방법은 아삭한 식감이 오랜 기간 동안 유지되는 갓김치를 제공한다.Therefore, the manufacturing method of seasoning for leaf mustard kimchi according to the present invention provides leaf mustard kimchi that maintains a crispy texture for a long period of time.
S101 ; 찹쌀풀제조단계 S101-1 ; 물고추제조단계
S103 ; 양념제조단계
S105 ; 저온숙성단계S101; Glutinous rice paste manufacturing step S101-1; Water pepper manufacturing steps
S103; Seasoning manufacturing step
S105; Low-temperature ripening stage
Claims (8)
건고추를 물에 불린후에 분쇄하여 물고추를 제조하는 물고추제조단계;
상기 찹쌀풀제조단계를 통해 제조된 찹쌀풀, 상기 물고추제조단계를 통해 제조된 물고추, 고춧가루, 새우젓, 멸치젓, 멸치액젓, 생새우, 배, 양파, 무, 생강 및 마늘을 혼합한 후에 분쇄하여 갓김치용 양념을 제조하는 양념제조단계; 및
상기 양념제조단계를 통해 제조된 갓김치용 양념을 저온숙성하는 저온숙성단계;로 이루어지며,
상기 야채육수는 코코넛워터 100 중량부에 무 10 내지 30 중량부, 대파 5 내지 10 중량부, 양파 5 내지 10 중량부, 다시마 0.5 내지 1.5 중량부, 브로콜리 5 내지 10 중량부 및 대추 5 내지 10 중량부를 혼합하고 90 내지 100℃의 온도에서 1 내지 3시간 동안 가열하여 제조되는 것을 특징으로 하는 갓김치용 양념의 제조방법.
Glutinous rice paste manufacturing step of preparing glutinous rice paste by mixing glutinous rice flour and wheat flour in vegetable broth;
Water pepper manufacturing step of preparing water pepper by grinding dried pepper after soaking in water;
After mixing the glutinous rice paste prepared through the glutinous rice paste manufacturing step, water red pepper, red pepper powder, shrimp sauce, anchovy sauce, anchovy sauce sauce, raw shrimp, pear, onion, radish, ginger and garlic prepared through the water pepper manufacturing step, crushing A seasoning manufacturing step of preparing a seasoning for leaf mustard kimchi; and
It consists of a low-temperature aging step of aging the seasoning for leaf mustard kimchi prepared through the seasoning manufacturing step at a low temperature,
The vegetable broth is 100 parts by weight of coconut water, 10 to 30 parts by weight of radish, 5 to 10 parts by weight of green onion, 5 to 10 parts by weight of onion, 0.5 to 1.5 parts by weight of kelp, 5 to 10 parts by weight of broccoli and 5 to 10 parts by weight of jujube A method for producing a seasoning for mustard kimchi, characterized in that it is prepared by mixing the parts and heating for 1 to 3 hours at a temperature of 90 to 100 ° C.
상기 찹쌀풀제조단계는 야채육수 100 중량부에 찹쌀가루 5 내지 7 중량부 및 밀가루 5 내지 7 중량부를 혼합하여 이루어지는 것을 특징으로 하는 갓김치용 양념의 제조방법.
The method of claim 1,
The glutinous rice paste manufacturing step is a method for producing seasoning for mustard kimchi, characterized in that made by mixing 5 to 7 parts by weight of glutinous rice flour and 5 to 7 parts by weight of wheat flour with 100 parts by weight of vegetable broth.
상기 물고추제조단계는 건고추를 정제수에 25 내지 35분 동안 침지한 후에 분쇄하여 제조되는 것을 특징으로 하는 갓김치용 양념의 제조방법.
The method of claim 1,
The water pepper manufacturing step is a method for producing seasoning for mustard kimchi, characterized in that prepared by immersing dried peppers in purified water for 25 to 35 minutes and then grinding them.
상기 양념제조단계는 상기 찹쌀풀제조단계를 통해 제조된 찹쌀풀 100 중량부, 상기 물고추제조단계를 통해 제조된 물고추 12 내지 15 중량부, 고춧가루 60 내지 70 중량부, 새우젓 6 내지 8 중량부, 멸치젓 10 내지 15 중량부, 멸치액젓 2 내지 2.5 중량부, 생새우 4 내지 6 중량부, 배 5 내지 10 중량부, 양파 5 내지 10 중량부, 무 10 내지 20 중량부, 생강 1 내지 3 중량부 및 마늘 1 내지 5 중량부를 혼합하여 이루어지는 것을 특징으로 하는 갓김치용 양념의 제조방법.
The method of claim 1,
The seasoning manufacturing step is 100 parts by weight of glutinous rice paste prepared through the glutinous rice paste manufacturing step, 12 to 15 parts by weight of water pepper produced through the water pepper manufacturing step, 60 to 70 parts by weight of red pepper powder, 6 to 8 parts by weight of salted shrimp , 10 to 15 parts by weight of anchovy sauce, 2 to 2.5 parts by weight of anchovy sauce, 4 to 6 parts by weight of raw shrimp, 5 to 10 parts by weight of pear, 5 to 10 parts by weight of onion, 10 to 20 parts by weight of radish, 1 to 3 parts by weight of ginger Method for producing a seasoning for mustard kimchi, characterized in that made by mixing 1 to 5 parts by weight of garlic and garlic.
상기 양념제조단계에서는 상기 찹쌀풀 100 중량부 대비 황칠추출물 5 내지 10 중량부가 더 함유되는 것을 특징으로 하는 갓김치용 양념의 제조방법.
The method of claim 6,
In the seasoning manufacturing step, 5 to 10 parts by weight of hwangchil extract is further contained compared to 100 parts by weight of the glutinous rice paste.
상기 저온숙성단계는 1 내지 3℃의 온도에서 24 내지 48시간 동안 이루어지는 것을 특징으로 하는 갓김치용 양념의 제조방법.The method of claim 1,
The low-temperature aging step is a method for producing seasoning for mustard kimchi, characterized in that for 24 to 48 hours at a temperature of 1 to 3 ℃.
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