KR102681760B1 - functional coffee kimchi and method for preparation thereof - Google Patents
functional coffee kimchi and method for preparation thereof Download PDFInfo
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- KR102681760B1 KR102681760B1 KR1020210120633A KR20210120633A KR102681760B1 KR 102681760 B1 KR102681760 B1 KR 102681760B1 KR 1020210120633 A KR1020210120633 A KR 1020210120633A KR 20210120633 A KR20210120633 A KR 20210120633A KR 102681760 B1 KR102681760 B1 KR 102681760B1
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- kimchi
- coffee
- taste
- espresso
- seasoning
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L27/14—Dried spices
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Tea And Coffee (AREA)
Abstract
본 발명은 커피를 함유하여 기호성 및 기능성을 높힌 기능성 커피 김치 및 이의 제조방법에 관한 발명이다.
더욱 상세하게는, 에스프레소 원액을 김치 양념에 추가함으로서, 커피의 향과 맛 및 커피의 기능성을 추가하면서도, 김치의 기능이나 맛을 그대로 유지하여 우리나라 전통 식품인 김치에 대한 수요를 높히고자 하는 기능성 커피 김치 및 그의 제조방법에 관한 발명이다.
본 발명의 기능성 커피는 하기의 단계를 포함한다.
김치 양념 중 고춧가루 : 설탕 : 멸치 액젓이 중량비로12∼13: 1∼2 : 4∼5 로 구성된 혼합물 65∼75g 을 포함하는 김치양념 1kg을 준비하는 단계; 및
에스프레소 원액 30ml을 추가하는 단계
또한, 맛의 향 및 기능성을 더욱 높히기 위해서, 에스프레스 원액에 레몬즙을 부피비로 1: 0.02 로 첨가하는 것을 특징으로 하는 기능성 커피 김치의 제조방법에 관한 발명이다.The present invention relates to a functional coffee kimchi with improved palatability and functionality by containing coffee, and a method for manufacturing the same.
More specifically, by adding espresso concentrate to kimchi seasoning, it is a functional coffee that adds the aroma and taste of coffee and the functionality of coffee while maintaining the function and taste of kimchi, thereby increasing the demand for kimchi, a traditional Korean food. This invention relates to kimchi and its manufacturing method.
The functional coffee of the present invention includes the following steps.
Preparing 1 kg of kimchi seasoning containing 65 to 75 g of a mixture of red pepper powder: sugar: anchovy fish sauce in a weight ratio of 12 to 13: 1 to 2: 4 to 5 among kimchi seasoning; and
Steps to add 30ml of espresso concentrate
In addition, in order to further enhance the flavor and functionality, the invention relates to a method for manufacturing functional coffee kimchi, which is characterized by adding lemon juice to the espresso concentrate at a volume ratio of 1:0.02.
Description
본 발명은 커피를 함유하여 기호성 및 기능성을 높힌 기능성 커피 김치 및 이의 제조방법에 관한 발명이다.The present invention relates to a functional coffee kimchi containing coffee to enhance palatability and functionality, and a method for producing the same.
더욱 상세하게는, 에스프레소 원액을 김치 양념에 추가함으로서, 커피의 향과 맛 및 커피의 기능성을 추가하면서도, 김치의 기능이나 맛을 그대로 유지하여 우리나라 전통 식품인 김치에 대한 수요를 높히고자 하는 기능성 커피 김치 및 그의 제조방법에 관한 발명이다.More specifically, by adding espresso concentrate to kimchi seasoning, it is a functional coffee that adds the aroma and taste of coffee and the functionality of coffee while maintaining the function and taste of kimchi, thereby increasing the demand for kimchi, a traditional Korean food. This invention relates to kimchi and its manufacturing method.
또한, 커피와 함께 레몬즙을 첨가함으로서 커피의 쓴맛 및 김치의 염도를 낮출수 있음으로서, 김치를 싫어하는 사람들의 기호성을 더욱 높힐 수 있는 기능성 커피 김치의 제조방법 및 기능성 커피 김치를 제공하고자 하는 발명이다.In addition, by adding lemon juice with coffee, the bitter taste of coffee and the salinity of kimchi can be reduced, and the invention aims to provide a manufacturing method of functional coffee kimchi and functional coffee kimchi that can further increase the palatability of people who dislike kimchi. .
김치는 우리나라 전통 발효(醱酵)식품으로 주로 가정에서 만들어 많은 국민들이 주요 부식(副食)으로 먹고 있다. 김치는 지역과 김치 재료의 종류와 특성 및 담그는 방법의 차이에 따라 200여 종 이상이 있다. 김치는 카로틴, 식이섬유(dietary fiber), 페놀성 화합물과 같은 여러 가지 생리활성 물질들이 함유되어 있어서 항산화, 항암, 고혈압 예방 등 여러 가지 기능성을 나타내는 것으로 알려져 있다.Kimchi is a traditional Korean fermented food that is mainly made at home and eaten as a main side dish by many people. There are more than 200 types of kimchi, depending on the region, types and characteristics of kimchi ingredients, and differences in making methods. Kimchi contains various bioactive substances such as carotene, dietary fiber, and phenolic compounds, and is known to have various functional properties such as antioxidant, anticancer, and high blood pressure prevention.
채소를 소금이나 식초에 절여 만든 음식을 침채(沈菜)라고 한다. 우리나라의 김치, 중국의 파오차이, 일본의 스케모노, 서양의 피클 등이 침채류(沈菜類)에 속한다. 그러나 우리나라 김치가 다른 나라 침채류와 다른 점은 김치는 두 번 발효(醱酵)시킨다는 점이며, 바로 이것이 김치의 우수성을 만들어내는 특별한 기법이다.Food made by pickling vegetables in salt or vinegar is called chimchae (沈菜). Korean kimchi, Chinese pao chai, Japanese sukemono, and Western pickles belong to the chive vegetables. However, what makes Korean kimchi different from other countries' chives is that kimchi is fermented twice, and this is a special technique that makes kimchi superior.
국제식품규격위원회(CODEX)가 2001년 국제식품으로 공인한 우리나라 전통 음식인 김치(Kimchi)에 대하여 미국의 건강전문지인 『헬스(Health)』는 '세계 5대 건강식품' 중 하나로 선정하였다. 웰빙 음식 '김치'는 비타민(B1, B2, C 등)과 무기질(칼슘, 칼륨 등)이 풍부하고 소화를 도우며 암 예방에 유익하다는 것이 선정 이유였다. 김치는 건강의 측면에서나 맛의 측면에서나 세계에서 으뜸인 식품이다.Kimchi, a traditional Korean food recognized as an international food by the Codex International (CODEX) in 2001, was selected as one of the 'World's Top 5 Healthiest Foods' by the American health magazine Health. The reason for selecting the well-being food 'Kimchi' is that it is rich in vitamins (B1, B2, C, etc.) and minerals (calcium, potassium, etc.), aids digestion, and is beneficial in preventing cancer. Kimchi is the best food in the world, both in terms of health and taste.
2008년 2월 한국식품연구원과 한국원자력연구원이 국내 기업들과 함께 개발한 김치 ·볶은김치 ·고추장 ·된장국 ·녹차 ·홍삼차 ·수정과 분말 ·즉석밥 ·라면 ·생식바 등 한국형 우주식품 10종이 러시아 의생물학연구소(IBMP)로부터 국제우주정거장에서 먹을 수 있는 '우주식품'으로 인증받았다.In February 2008, the Korea Food Research Institute and the Korea Atomic Energy Research Institute developed 10 types of Korean-style space foods, including kimchi, stir-fried kimchi, red pepper paste, soybean paste soup, green tea, red ginseng tea, crystal powder, instant rice, ramen, and raw food bars, in collaboration with domestic companies. It has been certified as a ‘space food’ that can be eaten on the International Space Station by the Russian Institute of Biomedical Sciences (IBMP).
잘 발효된 김치에는 젖산과 젖산균(유산균)이 풍부하며, 김치 1g에 젖산균 1억 마리쯤 함유되어 같은 무게의 요구르트보다 약 4배 많다. 또한 비타민 A와 C, 칼슘, 철, 인 등 무기질이 풍부하여 몸에 좋으며 배추와 무에 함유되어 있는 식이섬유는 변비와 대장암 예방에 좋다.Well-fermented kimchi is rich in lactic acid and lactic acid bacteria (lactic acid bacteria), and 1 gram of kimchi contains about 100 million lactic acid bacteria, which is about 4 times more than the same weight of yogurt. In addition, it is good for the body as it is rich in minerals such as vitamins A and C, calcium, iron, and phosphorus, and the dietary fiber contained in cabbage and radish is good for preventing constipation and colon cancer.
최근 김치가 적당히 숙성했을 때 항암 효과가 커진다는 연구결과가 발표되었다. 마늘, 생강, 고춧가루, 파 등 다양한 양념이 들어간 김치를 적당히 익힌 뒤 위암세포(MKN45)에 가했더니 발효시키지 않은 김치보다 암세포 성장 억제 효과가 4∼10% 높았다는 것이다. 양념의 종류별로 암세포 성장 억제율은 고춧가루, 마늘 등의 순서로 나타났다. 김치가 위암, 대장암, 간암, 폐암, 방광암 등 다양한 암의 억제에 유익한 것은 김치 속에 항암성분인 인돌-3-카비놀, 아이소사이오시아네이트, 알릴 설파이드, 캡사이신 등이 들어있기 때문이다.Recently, research results were published showing that kimchi's anticancer effect increases when it is properly aged. When kimchi containing various seasonings such as garlic, ginger, red pepper powder, and green onions was properly cooked and then added to stomach cancer cells (MKN45), the effect of inhibiting cancer cell growth was 4 to 10% higher than that of unfermented kimchi. The cancer cell growth inhibition rate for each type of seasoning was found to be in the order of red pepper powder and garlic. The reason kimchi is beneficial in suppressing various cancers, including stomach cancer, colon cancer, liver cancer, lung cancer, and bladder cancer, is because it contains anticancer ingredients such as indole-3-carbinol, isothiocyanate, allyl sulfide, and capsaicin.
김치의 발효 과정에서 생기는 유산균(乳酸菌)으로 인하여 소화가 잘되고 장(腸)을 깨끗이 하는 정장 작용도 하게 된다. 부산대학교 김치연구소의 연구결과에 따르면 김치를 하루 300g 정도 먹으면 김치를 안 먹은 사람에 비해 대장에 유산균이 100배 정도 증가한다. 또한 유산균은 김치 내 식중독균 등 유해균의 번식을 억제한다.The lactic acid bacteria produced during the fermentation process of kimchi improve digestion and have an intestinal cleansing effect. According to research results from the Kimchi Research Institute at Pusan National University, eating about 300g of kimchi a day increases the number of lactic acid bacteria in the large intestine by about 100 times compared to people who do not eat kimchi. Additionally, lactic acid bacteria inhibit the growth of harmful bacteria such as food poisoning bacteria in kimchi.
일본의 젊은 여성들이 김치를 다이어트 식품으로 애용하는 이유는 김치의 열량이 100g당 9㎉(동치미), 29㎉(배추김치), 55㎉(파김치) 등으로 낮으며, 김치에 포함되어 있는 식이섬유는 포만감을 느끼게 하여 과식을 피하게 할 뿐만 아니라 고추의 매운맛 성분인 '캡사이신'은 몸의 지방을 분해, 연소를 돕기 때문이라고 한다.The reason why young Japanese women use kimchi as a diet food is because it has a low calorie content of 9 kcal (dongchimi), 29 kcal (cabbage kimchi), and 55 kcal (green onion kimchi) per 100g, and the dietary fiber contained in kimchi Not only does it help you avoid overeating by making you feel full, but it is also said that capsaicin, a spicy ingredient in peppers, helps break down and burn fat in the body.
[네이버 지식백과] 김치 (파워푸드 슈퍼푸드, 2010. 12. 11., 박명윤, 이건순, 박선주)[Naver Knowledge Encyclopedia] Kimchi (Power Food Superfood, 2010. 12. 11., Park Myung-yoon, Lee Geon-soon, Park Seon-ju)
그러나, 이러한 우리나라 전통 식품인 김치는 젓갈의 특유한 향과 높은 염도로 인하여 젊은층에서는 호불호가 갈리는 편이고, 영양학적으로 완전식품이 아니므로, 여러 기능성을 추가하는 김치가 필요하였다. However, kimchi, a traditional Korean food, is not liked by young people due to the unique flavor of salted fish and the high salt content, and since it is not a nutritionally complete food, kimchi with additional functionality was needed.
또한, 본 발명에서 에 커피에는 몸에 좋은 많은 성분이 있다.Additionally, in the present invention, coffee contains many ingredients that are good for the body.
첫번째 효능으로 커피에는 암에 걸릴 확률을 낮춰주는 폴리페놀이라는 성분이 들어있다. 폴리페놀은 신체의 활성산소를 억제해 암 질병의 확률을 낮춰주는 역할과 인슐린 저항을 낮춰주는 역할을 한다. 그 외 여성에게 잘 발생하는 유방암의 발생률은 낮춰주며 커피를 하루에 4잔 이상 마시는 사람은 그렇지 않은 사람보다 암발생률이 1/3로 줄어든다고 한다.The first benefit is that coffee contains an ingredient called polyphenol, which lowers the risk of developing cancer. Polyphenols play a role in lowering the probability of cancer and insulin resistance by suppressing free radicals in the body. In addition, it lowers the incidence of breast cancer, which commonly occurs in women, and people who drink more than four cups of coffee a day are said to have their cancer incidence rate reduced by one-third compared to those who do not drink coffee.
두 번째 효능은 바로 비만개선효과다.The second effect is the effect of improving obesity.
커피에 들어가 있는 카페인은 몸의 에너지 소비를 촉진시켜주는 역할을 한다. 커피한잔을 마시면 몸에 지방을 분해한 후 이뇨작용이 활발해지면서 혈액순환을 도와주어 노폐물이 몸 밖으로 나가게 해준다. 커피는100g에 6kcal밖에 되지 않아 다이어트에도 도움을 줄 수 있다.The caffeine in coffee plays a role in promoting the body's energy consumption. Drinking a cup of coffee breaks down fat in the body and has a diuretic effect, helping blood circulation and removing waste products from the body. Coffee has only 6 kcal per 100g, so it can help with diet.
세 번째 효능은 고혈압, 저혈압 예장에 도움을 준다.The third benefit is that it helps prevent high blood pressure and low blood pressure.
나이가 들면 혈관의 신축성이 감소하게 되는데, 고혈압의 원인이 된다. 이때 적당량의 커피를 마시면 혈관 신축성이 좋아져서 고혈압 환자에게 도움이 된다. 또 카페인은 자율신경을 자극하기 때문에 혈액순환을 촉진시켜 저혈압환자에게 좋다.As you age, the elasticity of blood vessels decreases, which can cause high blood pressure. Drinking an appropriate amount of coffee at this time improves the elasticity of blood vessels, which is helpful for patients with high blood pressure. Additionally, because caffeine stimulates the autonomic nervous system, it promotes blood circulation and is good for patients with low blood pressure.
네 번째 효능은 지구력이 향상된다.The fourth benefit is improved endurance.
커피를 마실 경우 지구력이 좋아지기 때문에 장시간 지치지 않고 운동이 가능하다. 운동에너지인 글리코겐이 충당되고, 글리코겐이 줄어들면 지방을 끌어다가 에너지로 사용하는데 카페인은 글리코겐보다 먼저 피하지방을 운동에너지로 변환시키는 작용을 한다.Drinking coffee improves your endurance, so you can exercise for a long time without getting tired. Glycogen, which is exercise energy, is supplied, and when glycogen is reduced, fat is pulled in and used as energy. Caffeine works by converting subcutaneous fat into exercise energy before glycogen.
다섯 번째 효능은 치매를 예방할 수 있다.The fifth benefit is that it can prevent dementia.
실제로 커피를 하루2~4잔정도 마시면 치매 발생 확률을 27% 낮출 수 있다고 한다. 미국 캘리포니아 대학 연구팀이 65세 이상 남녀 4,800여명을 대상으로 14년 간 조사한 결과에 따르면 커피를 일주일에 5회 이상 마실 경우 인지능력 저하속도가 20% 늦추어 졌다고 한다.In fact, it is said that drinking 2 to 4 cups of coffee a day can lower the probability of developing dementia by 27%. According to the results of a 14-year survey conducted by a research team at the University of California on 4,800 men and women over the age of 65, drinking coffee more than five times a week slowed the rate of cognitive decline by 20%.
이와 같이. 커피는 몸에 이로운 기능성 성분이 많은 식품이나, 쓴 맛이 강하여, 이를 다른 식품에 첨가하는 경우는 거의 없었다. 본 발명은 김치에 커피를 첨가하여 맛과 풍미, 건강에도 좋은 식품을 개발하려고 한다.like this. Coffee is a food with many functional ingredients that are beneficial to the body, but because it has a strong bitter taste, it is rarely added to other foods. The present invention seeks to develop a food that is good for taste, flavor, and health by adding coffee to kimchi.
김치에 다른 성분을 첨가하여 풍미를 좋게 하려는 발명으로는, 하기의 특허가 공개되어 있다.The following patents are disclosed as an invention to improve the flavor of kimchi by adding other ingredients.
특허 출원 제 1020200019250 (2020.02.17) 에 의하면, According to Patent Application No. 1020200019250 (2020.02.17),
발명은 금화규 추출물을 함유하는 김치 및 그 제조방법에 관한 것으로서, 더욱 상세하게는 금화규를 이용하여 김치를 제조함으로써 소비자들의 다양한 기호를 충족할 수 있도록 맛과 영양을 균형있게 제공할 수 있는 새로운 레시피의 금화규 추출물을 함유하는 김치 및 그 제조방법에 관한 것이다. The invention relates to kimchi containing Geumhwa beef extract and a method for producing the same. More specifically, by manufacturing kimchi using Geumhwa beef, a new product that can provide balanced taste and nutrition to meet the various tastes of consumers is created. The recipe relates to kimchi containing Geumhwagyu extract and its manufacturing method.
본 발명에 따른 금화규 추출물을 함유하는 김치의 제조방법은, 절인 무 또는 절인 배추를 양념에 버무려 제조하는 김치의 제조방법에 있어서, 무 또는 배추를 절이는 단계(S1); 찹쌀가루로 찹쌀풀을 제조하는 단계(S2); 상기 제조된 찹쌀풀에 금화규를 혼합하여 숙성하는 단계(S3); 통마늘, 건고추, 홍고추, 새우젓, 액젓, 생강, 배, 양파 및 청양고추를 포함하는 양념재료를 혼합 및 분쇄하여 양념을 준비하는 단계(S4); 및 상기 절인 무 또는 절인 배추에 상기 숙성된 찹쌀풀 및 상기 분쇄된 양념을 혼합하여 김치를 제조하는 단계(S5);를 포함하는 것을 특징으로 한다. The method for producing kimchi containing Geumhwagyu extract according to the present invention is a method of producing kimchi by mixing pickled radish or pickled cabbage with seasoning, comprising the steps of pickling radish or cabbage (S1); Step of producing glutinous rice paste with glutinous rice powder (S2); Mixing Geumhwagyu with the prepared glutinous rice paste and maturing it (S3); A step of preparing seasoning by mixing and grinding seasoning ingredients including whole garlic, dried pepper, red pepper, salted shrimp, fish sauce, ginger, pear, onion, and Cheongyang pepper (S4); And a step (S5) of producing kimchi by mixing the aged glutinous rice paste and the pulverized seasoning with the pickled radish or pickled cabbage (S5).
특허 등록 제 1010996340000 호에 의하면, According to Patent Registration No. 1010996340000,
본 발명은 매실물갓김치의 제조방법에 관한 것으로서 비타민 및 칼슘등 영양분이 풍부한 매실과 매실을 이용한 매실청을 첨가하고 볶은 찹쌀을 삶아 찹쌀풀을 만들어 이를 혼입하여 소를 만들어 기존의 갓김치와는 달리 쓴맛과 매운맛을 감소시키면서 색다른 맛과 많은 영양을 지닌 김치를 제공하도록 하는 매실물갓김치의 제조방법에 관한 것이다.The present invention relates to a method of producing plum leaf mustard kimchi. Plums rich in nutrients such as vitamins and calcium, and plum syrup using plums are added, roasted glutinous rice is boiled to make glutinous rice paste, and the mixture is mixed to make a filling, which has a bitter taste, unlike existing mustard kimchi. It relates to a method of manufacturing plum water gat kimchi that provides kimchi with a unique taste and many nutrients while reducing the taste and spiciness.
이는 마늘, 생강, 매실청, 매실건더기, 멸치액젓, 식염, 고추로 소를 만들고 그 소에 절임갓과 쪽파 및 찹쌀풀을 정제수에 넣어 숙성시키는 것을 특징으로 제조함으로서 이룰 수 있는 발명이다.This is an invention that can be achieved by making a filling with garlic, ginger, plum syrup, plum nuts, anchovy sauce, table salt, and red pepper, and then adding pickled caps, chives, and glutinous rice paste to the filling in purified water and maturing it.
그러나, 이러한 다른 성분들이 추가된 김치는 특별한 기호성을 주거나, 다양한 기능성을 주지는 못했다.However, kimchi with these other ingredients added did not provide special palatability or diverse functionality.
따라서, 본 발명에서는 우리나라의 특산물 김치를 더 건강하고 더 맛있게 먹을 수 있는 방법을 연구 중 전 세계인에게 사랑받고 있는 식품중 하나인 커피를 첨가함으로서 기호성을 높히고, 커피가 갖는 여러 기능성을 갖는 기능성 커피 김치 및 그 제조 방법을 제공하고자 한다.Therefore, in the present invention, we are researching a way to eat our country's specialty kimchi in a healthier and more delicious way. By adding coffee, one of the foods loved by people around the world, we increase palatability and make functional coffee kimchi that has various functions of coffee. and a manufacturing method thereof.
본 발명은 김치에 커피를 추가함으로서, 김치의 기호성 및 전체적인 풍미를 높히고, 기능적으로 뛰어난 커피를 포함하는 커피 김치의 제조방 법 및 제조된 기능성 커피 김치를 제공하고자 한다.The present invention aims to increase the palatability and overall flavor of kimchi by adding coffee to kimchi, and to provide a method of manufacturing coffee kimchi containing excellent functional coffee and the manufactured functional coffee kimchi.
또한, 김치에 첨가된 커피의 쓴맛을 완화하고, 커피의 김치의 염도를 낮추는 기능을 하는 레몬을 추가하여 제조하는 커피를 포함하는 기능성 커피 김치의 제조 방법 및 제조된 기능성 커피 김치를 제공하고자 한다. In addition, the present invention aims to provide a manufacturing method of functional coffee kimchi containing coffee prepared by adding lemon, which has the function of alleviating the bitter taste of coffee added to kimchi and lowering the salinity of coffee kimchi, and providing the manufactured functional coffee kimchi.
또한, 본 발명의 기능성 커피 김치는 커피 쓴맛 및 김치의 짠맛을 감소시켜 기호성을 더욱 높힌 기능성 커피 김치의 제조방법 및 기능성 커피 김치를 제공하고자 한다. In addition, the functional coffee kimchi of the present invention is intended to provide a method for manufacturing functional coffee kimchi and functional coffee kimchi that further increase palatability by reducing the bitter taste of coffee and the salty taste of kimchi.
본 발명의 기능성 커피 김의 제조방법은 하기의 공정을 포함한다.The method for producing functional coffee laver of the present invention includes the following processes.
김치 양념 중 고춧가루 : 설탕 : 멸치 액젓이 중량비로 12∼13: 1∼2 : 4∼5 로 구성된 혼합물 65∼75g 을 포함하는 김치양념 1kg을 준비하는 단계; 및 Preparing 1 kg of kimchi seasoning containing 65 to 75 g of a mixture of red pepper powder: sugar: anchovy fish sauce in a weight ratio of 12 to 13: 1 to 2: 4 to 5 among kimchi seasoning; and
에스프레소 원액 30ml을 추가하는 단계Steps to add 30ml of espresso concentrate
이때 에스프레소 원액에서 물과 원두 비율은 물 50ml에 원두 15-17g 넣어 추출하는 것이 바람직하다.At this time, the ratio of water to coffee beans in the espresso solution is preferably extracted by adding 15-17g of coffee beans to 50ml of water.
원두의 쓴맛과 향을 고려시 김치 양념과의 비율은 향과 커피 본연의 맛을 고려하였고, 또한, 커피의 검은 색이 김치의 색을 해쳐서 식감을 떨어뜨리지 않는 적정의 범위의 비율이다.Considering the bitterness and aroma of the coffee beans, the ratio of the kimchi seasoning to the kimchi seasoning takes into account the aroma and the natural taste of the coffee, and is also a ratio within an appropriate range where the black color of the coffee does not damage the color of the kimchi and deteriorate the texture.
본 발명에서 에스프레소 원액은 상기의 방법으로 추출한 것을 의미한다. In the present invention, espresso concentrate means extracted by the above method.
하기 표 1은 김치양념 대비 에스프레소 원액의 비율을 달리하여, 김치의 맛을 평가한 표이다.Table 1 below is a table evaluating the taste of kimchi by varying the ratio of espresso concentrate to kimchi seasoning.
양념1kg 기준으로 고춧가루50g, 설탕4g, 멸치 액젓16g, 마늘32g, 무즙100g, 무채130g 등을 혼합하여 양념을 만든다.Make seasoning by mixing 50g of red pepper powder, 4g of sugar, 16g of anchovy fish sauce, 32g of garlic, 100g of radish juice, and 130g of radish greens based on 1kg of seasoning.
에스프레소 원액은 물 50ml에 원두중량 16g을 추출 (총원액량 50ml)하여 준비해 놓은 후, 김치양념과 에스프레소 원액을 각각의 비율에 따라 혼합한 커피 김치양념 각각을 1시간동안 숙성하여 탈수한 배추 잎 사이사이에 버무려 김치를 완성하여 The espresso concentrate is prepared by extracting 16g of coffee beans in 50ml of water (total amount of the espresso solution is 50ml). Then, kimchi seasoning and espresso solution are mixed in proportions, and the coffee kimchi seasoning is aged for 1 hour and placed between dehydrated cabbage leaves. Mix with and complete the kimchi.
각각의 비율별로 커피김치의 맛을 평가하였다.The taste of coffee kimchi was evaluated for each ratio.
이 실험은 맛에 민감한 20대 15명, 30대 15명, 40대 15명을 선발하여 김치의 맛을 각각 평가하여 그 평균값을 계산한 것이다. 가장 높게 평가된 김치를 상으로 상정한 후 상중하로 나눠서 평가하였다. In this experiment, 15 people in their 20s, 15 in their 30s, and 15 in their 40s who were sensitive to taste were selected, each evaluated the taste of kimchi, and the average value was calculated. The kimchi that was evaluated the most was considered high and was then divided into high, middle, and low.
그 결과는 표 1 과 같다. The results are shown in Table 1.
(ml)Coffee bean input amount
(ml)
(%)ratio
(%)
(향)smell
(incense)
상기표에서 알 수 있듯이, As can be seen from the table above,
김치에 커피 첨가시는 커피의 향을 고려하고, 또한, 색감과 커피 고유의 맛을 해치지 않는 범위에서 추가하는 것이 중요하다.When adding coffee to kimchi, it is important to consider the aroma of the coffee and add it within a range that does not harm the color and unique taste of the coffee.
커피를 과다하게 넣은 경우는 커피향이 너무 강할뿐만 아니라, 커피의 색이 검게 변하게 되어 식감을 떨어뜨리고, If you add too much coffee, not only will the coffee flavor be too strong, but the color of the coffee will turn black and the texture will deteriorate.
커피를 조금만 넣는 경우는 커피의 향이 나지 않게 되므로, 적당량의 에스프레소 원액을 가하여야 하는데, 표에서 보는 바와 같이, 본 발명의 목적을 달성하기 위해서는 김치 양념 중 고춧가루 : 설탕 : 멸치 액젓이 중량비로 12∼13: 1∼2 : 4∼5 로 구성된 혼합물 65∼75g 을 포함하는 김치양념 1kg에 에스프레소 원액 30ml을 추가하는 것이 바람직하다. If only a small amount of coffee is added, the aroma of coffee will not be present, so an appropriate amount of espresso solution must be added. As shown in the table, in order to achieve the purpose of the present invention, the kimchi seasoning includes red pepper powder: sugar: anchovy fish sauce in a weight ratio of 12 to 12. It is preferable to add 30 ml of espresso solution to 1 kg of kimchi seasoning containing 65 to 75 g of a mixture of 13: 1 to 2: 4 to 5.
이때, 원두의 투입은 향이 보존되게 밀폐용기에 담아서 보관 향이 산화되기 전 1시간 안에 양념에 투하는 것이 바람직하고, 에스프레소 추출 후 1시간이 지나면 향이 사라지고 쓴맛이 많이 올라오므로, 추출 후 1시간 안에 양념에 투입하는 것이 바람직하다.At this time, it is advisable to store the coffee beans in an airtight container to preserve the aroma and add the seasoning within 1 hour before the aroma oxidizes. After 1 hour after extraction of espresso, the aroma disappears and a lot of bitterness increases, so it is recommended to use it within 1 hour after extraction. It is desirable to add it to the seasoning.
또한, 에스프레소 원액을 넣는 시기는 양념 배합 시 가장 마지막이 적당하다.Additionally, the best time to add espresso concentrate is at the very end when mixing seasoning.
이는 에스프레소의 향이 같이 날아가고 맛이 변할 수 있고, 양념과 김치를 비빈 후에 원액을 투입할시 잘 섞이지 않아 골고루 맛을 느끼기 어렵기 때문에 양념배합이 다 끝나고 마지막단계에서 투입하는 것이 바람직하다. This may cause the flavor of the espresso to evaporate and the taste to change, and if you add the undiluted solution after mixing the seasoning and kimchi, it will not mix well and it will be difficult to taste the taste evenly. Therefore, it is preferable to add it at the last stage after the seasoning has been mixed.
또한, 본 발명의 기능성 커피 김치의 경우 커피의 쓴맛이 거슬리는 경우 그 향만을 높히기 위해서 레몬 즙을 추가할 수 있다.Additionally, in the case of the functional coffee kimchi of the present invention, if the bitter taste of coffee is unpleasant, lemon juice can be added to enhance the flavor.
레몬의 경우 커피의 쓴맛을 완화시킬 뿐만 아니라, 김치 문제점으로 지적되오던 높은 염도 또한 낮추는 효과가 고, 더욱이 비타민 C를 공급하는 효과 또한 있으므로, 본 발명의 기능성 커피 김치에 레몬을 추가할 수 있다.In the case of lemon, it not only alleviates the bitter taste of coffee, but also has the effect of lowering the high salt content, which has been pointed out as a problem of kimchi, and also has the effect of supplying vitamin C, so lemon can be added to the functional coffee kimchi of the present invention.
레몬은 산도가 높아서 양을 조절하지 못할 경우, 너무 신맛이 강할 수 있고, 낮아진 산성으로 pH 가 너무 낮아지면, 김치 유산균의 활동을 억제하게 되므로, 레몬의 추가량은 세심한 조절이 필요하다.If the amount of lemon is not controlled due to its high acidity, it may taste too sour, and if the pH is too low due to low acidity, the activity of kimchi lactic acid bacteria will be inhibited, so the amount of lemon added needs to be carefully controlled.
커피에도 산미가 있는 것을 감안하여 본 발명의 에스프레소 원액과 레몬즙의 비율은 부피비로 1: 0.02 로 첨가하는 것이 바람직하다.Considering that coffee also has acidity, it is preferable to add the espresso concentrate and lemon juice of the present invention at a volume ratio of 1:0.02.
하기 표 2는 에스프레소 원액과 레몬즘의 비율을 달리하여 본 발명의 기능성 커피 김치의 최종적인 맛을 평가한 표이다. Table 2 below is a table evaluating the final taste of the functional coffee kimchi of the present invention by varying the ratio of espresso concentrate and lemonism.
양념1kg 기준으로 고춧가루50g, 설탕4g, 멸치 액젖16g, 마늘32g, 무즙100g, 무채130g 등을 혼합하여 양념을 만든다.Based on 1kg of seasoning, make seasoning by mixing 50g of red pepper powder, 4g of sugar, 16g of anchovy liquid milk, 32g of garlic, 100g of radish juice, and 130g of radish greens.
에스프레소원액의 비율 물 50ml 원두중량 16g 35초간 추출 (총원액량 50ml)로 준비한 후 여기에 레몬즙 0.5ml, 1ml. 1.5ml. 2.0 ml를 각각 섞어서 준비하였다. Espresso concentrate ratio: 50ml of water, 16g of coffee beans, extracted for 35 seconds (total volume of 50ml), then add 0.5ml and 1ml of lemon juice. 1.5ml. 2.0 ml of each was mixed and prepared.
그후 각각의 비율에 따라 혼합하여 제조된 커피김치 양념을 1시간동안 숙성하여 탈수한 배추 잎 사이사이에 버무려 김치를 완성하여 각각의 비율별로 본 발명의 기능성 커피 김치의 맛을 평가하였다.Afterwards, the coffee kimchi seasoning prepared by mixing according to each ratio was aged for 1 hour and mixed between dehydrated cabbage leaves to complete the kimchi, and the taste of the functional coffee kimchi of the present invention was evaluated for each ratio.
그 결과는 표 2 과 같다. The results are shown in Table 2.
하기 표는 레몬즙 첨가 비율에 따른 맛의 변화이다. The table below shows the change in taste according to the lemon juice addition ratio.
이 실험은 맛에 민감한 20대 15명, 30대 15명, 40대 15명을 선발하여 김치의 맛을 각각 평가하였다.In this experiment, 15 people in their 20s, 15 in their 30s, and 15 in their 40s who were sensitive to taste were selected and evaluated the taste of kimchi.
레몬즙을 첨가하지 않은 김치의 짠맛. 커피향, 커피 쓴맛, 짠맛을 각각 기본값으로 하여, 맛의 변화에 대해 기술하도록 하여 이의 평균값을 계산하였다.The salty taste of kimchi without added lemon juice. Coffee aroma, coffee bitterness, and salty taste were each set as default values, and changes in taste were described and the average value was calculated.
레몬즙양 (ml) Added to 50ml of espresso concentrate
Lemon juice amount (ml)
쓴맛coffee
bitter
종합 평가of taste
Comprehensive evaluation
없음 almost
doesn't exist
변화없음almost
No change
변화없음almost
No change
변화 없음almost
no change
없음almost
doesn't exist
줄어 듬 little
decrease
줄어 듬little
decrease
조금 남음The scent
little bit left
상기 표에서 알 수 있듯이,As can be seen from the table above,
레몬은 신맛이 강하므로, 추가 용량을 넘는 경우 레몬 맛에 의하여 김치의 풍미 자자체를 해치게되는 효과가 있다. 상기 2표에 의하면, 레몬즙은 본 발명의 기능성 커피 김치에 있어서 다소 쓴맛을 완화시키고, 김치의 짠맛도 다소 경감시키는 목적으로 첨가되는 것이므로, 에스프레소 원액과 부피비로 50 : 1 의 비율로 추가해야 함을 알 수 있다. Lemon has a strong sour taste, so if you exceed the additional capacity, the flavor of kimchi itself will be harmed by the lemon taste. According to Table 2 above, lemon juice is added in the functional coffee kimchi of the present invention for the purpose of alleviating the bitter taste and also somewhat reducing the salty taste of the kimchi, so it should be added at a volume ratio of 50:1 with the espresso solution. can be seen.
본 발명의 기능성 커피김치는 전체적인 맛이 조화를 이루었으며, 각 재료의 향의 강도가 종래의 김치 보다 좋은 것으로 일반 김치와 차별화된 김치를 제공함으로서, 지역 특산품으로 개발할 가능성이 큰 기능성 커피 김치를 제공할 수 있다.The functional coffee kimchi of the present invention has a harmonious overall taste, and the intensity of the aroma of each ingredient is better than that of conventional kimchi, providing a kimchi that is differentiated from general kimchi, providing a functional coffee kimchi with a high possibility of being developed as a local specialty. can do.
기존 김치와는 달리 맛이 특이하여, 젊은 층 및 청소년층도 좋아할 별미로서, 전통식품을 후손들에게 전래하고 일반 국민에게 보급하고 소비자의 기호에 맞게 개발한 것으로서 그 맛, 색상 및 향이 종래의 김치보다 현저하게 개량되어 기호성을 높힌 김치를 제공할 수 있다. Unlike existing kimchi, it has a unique taste and is a delicacy loved by young people and teenagers. It is a traditional food passed down to descendants, distributed to the general public, and developed to suit the tastes of consumers, and its taste, color, and aroma are better than those of conventional kimchi. It is possible to provide kimchi with significantly improved palatability.
또한, 김치에 커피를 첨가한 결과 잡내가 없고 커피 향으로 기호도가 상승되며 커피의 기능성까지 추가되어 건강에도 좋은 커피 김치를 제공할 수 있다.In addition, as a result of adding coffee to kimchi, coffee kimchi that is good for health can be provided by eliminating unpleasant odors, increasing preference due to the coffee aroma, and adding the functionality of coffee.
더욱이. 커피의 쓴맛와 김치의 염도를 완화시키기 위하여 레몬즙을 추가로 첨가함으로서, 비타민 c의 제공 뿐만 아니라, 맛과 풍미를 더욱 높힌 커피 김치를 제공할 수 있다.Furthermore. By additionally adding lemon juice to alleviate the bitter taste of coffee and the salinity of kimchi, it is possible to provide coffee kimchi with enhanced taste and flavor as well as providing vitamin C.
[실시예 1][Example 1]
배추를 손질하여 2등분한 후 세척한다. 2등분한 배추를 12%의 천일염수에 담그고 18시간 동안 절인다. 18시간 뒤 절인 배추를 3단 수조를 이용해 세척한다. 세척한 배추를 3시간정도 탈수시킨다. Trim the cabbage, divide it into two parts, and wash it. Divide the cabbage into two pieces and soak them in 12% sea salt solution and pickle them for 18 hours. After 18 hours, the pickled cabbage is washed using a three-stage water tank. Dehydrate the washed cabbage for about 3 hours.
이때, 절임한상태의 원물 PH는 4.3을 유지한다. 탈수시키는 동안 양념을 준비한다.At this time, the pH of the pickled raw material is maintained at 4.3. While dehydrating, prepare the seasoning.
에스프레소 원액을 넣는 시기는 양념 배합 시 가장 마지막이다. The espresso solution is added last when mixing the seasoning.
즉, 양념1kg 기준으로 에스프레소원액 30ml, 고춧가루50g, 설탕4g, 멸치 액젖16g, 마늘32g, 무즙100g, 무채130g 등을 혼합하여 양념을 만든 후 에스프레소 원액을 추가하였다.That is, based on 1 kg of seasoning, 30ml of espresso solution, 50g of red pepper powder, 4g of sugar, 16g of anchovy milk, 32g of garlic, 100g of radish juice, and 130g of radish were mixed to make the seasoning, and then the espresso solution was added.
에스프레소원액의 비율은 물 50ml에 밀폐용기에 보관된 원두를 16g을 넣어 35초간 추출 (총원액량 50ml)한다. 원두는 향이 보존되도록 밀폐용기에 담아서 보관 하였다. The ratio of espresso concentrate is to add 16g of coffee beans stored in an airtight container to 50ml of water and extract for 35 seconds (total amount of concentrate is 50ml). The coffee beans were stored in an airtight container to preserve the flavor.
제조된 커피김치 양념을 1시간동안 숙성하여 탈수한 배추 잎 사이사이에 버무려 김치를 완성시킨다. 완성된 김치는 실온20℃에서 24시간 숙성 후 냉장고에서 3℃로 유지시키면서 숙성한다. The prepared coffee kimchi seasoning is aged for 1 hour and mixed between dehydrated cabbage leaves to complete the kimchi. The finished kimchi is aged at room temperature of 20℃ for 24 hours and then kept at 3℃ in the refrigerator.
이러한 방법으로 제조된 본 발명의 기능성 커피김치는 커피라는 기호성 및 커피가 갖는 기능이 추가되고, 커피향이 느껴져서 김치를 좋아하지 않는 젊은 층도 김치에 대한 선호도가 높아질 수 있다. The functional coffee kimchi of the present invention prepared in this way adds the palatability of coffee and the functions of coffee, and the coffee aroma can be felt, so even young people who do not like kimchi can increase their preference for kimchi.
[실시예 2][Example 2]
레몬을 반을 갈라서 레몬즙을 짜 논다. 이 레몬즙을 망에 걸러 맑은 액을 준비한다. 레몬 액 1ml 를 본 발명의 에스프레소 원액 50ml 에 추가한 후 잘 섞이도록 젓는다. 그후 실시예 1과 같은 제조 방법으로 제조 하였다.Cut the lemon in half and squeeze out the lemon juice. Filter this lemon juice through a mesh strainer to prepare a clear liquid. Add 1ml of lemon juice to 50ml of the espresso solution of the present invention and stir to mix well. Thereafter, it was manufactured using the same manufacturing method as in Example 1.
제조된 커피는 실시예 1에 비하여, 짠맛은 덜하고, 커피쓴맛은 완화되고, 비타민 C 가 추가되어 풍미가 좋고, 기능성이 더욱 높아진 김치를 제조할 수 있다. Compared to Example 1, the produced coffee has a less salty taste, the coffee bitterness is alleviated, and vitamin C is added to make kimchi with better flavor and improved functionality.
Claims (5)
김치 양념 중 고춧가루 : 설탕 : 멸치 액젓이 중량비로 12∼13: 1∼2 : 4∼5 로 구성된 혼합물 65∼75g 을 포함하는 김치양념 1kg을 준비하는 단계;
물 50ml에 원두 15-17g 넣어 추출한 에스프레소 원액 30ml을 추가하는 단계; 및
상기 에스프레소 원액 추가시 에스프레소 원액에 레몬즙을 부피비로 1: 0.02 로 첨가하는 것을 특징으로 하는 기능성 커피 김치의 제조방법.
Method for producing functional coffee kimchi comprising the following steps:
Preparing 1 kg of kimchi seasoning containing 65 to 75 g of a mixture of red pepper powder: sugar: anchovy fish sauce in a weight ratio of 12 to 13: 1 to 2: 4 to 5 among kimchi seasoning;
Adding 30ml of espresso solution extracted by adding 15-17g of coffee beans to 50ml of water; and
A method of producing functional coffee kimchi, characterized in that when adding the espresso solution, lemon juice is added to the espresso solution in a volume ratio of 1:0.02.
고춧가루50g, 설탕4g, 멸치 액젓16g, 마늘32g, 무즙100g, 무채130g 를 포함하는 김치양념 1kg을 준비하는 단계; 및
에스프레소 원액 30ml및 레몬즙 0.6ml 를 추가하는 단계
.
The method for producing functional coffee kimchi according to claim 1, comprising the following steps:
Preparing 1kg of kimchi seasoning containing 50g of red pepper powder, 4g of sugar, 16g of anchovy fish sauce, 32g of garlic, 100g of radish juice, and 130g of radish greens; and
Adding 30ml of espresso concentrate and 0.6ml of lemon juice
.
Functional coffee kimchi prepared by the method of claim 1.
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KR101639126B1 (en) | 2014-10-07 | 2016-07-12 | 김강민 | Low salt kimchi for a healthy diet and manufacturing method thereof |
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KR102225535B1 (en) | 2020-04-23 | 2021-03-08 | 이재영 | A process for the preparation of pork belly immersed in liquid coffee and the pork belly prepared thereof |
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KR102225535B1 (en) | 2020-04-23 | 2021-03-08 | 이재영 | A process for the preparation of pork belly immersed in liquid coffee and the pork belly prepared thereof |
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