KR20100021280A - Manufacturing method of kimchi using fermented soybean and kimchi produced thereby - Google Patents

Manufacturing method of kimchi using fermented soybean and kimchi produced thereby Download PDF

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KR20100021280A
KR20100021280A KR1020080080118A KR20080080118A KR20100021280A KR 20100021280 A KR20100021280 A KR 20100021280A KR 1020080080118 A KR1020080080118 A KR 1020080080118A KR 20080080118 A KR20080080118 A KR 20080080118A KR 20100021280 A KR20100021280 A KR 20100021280A
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parts
cabbage
seasoning
kimchi
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이인자
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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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
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Abstract

PURPOSE: A method for manufacturing Kimchi by adding fermented soybeans and the fermented soybean kimchi manufactured thereby are provided to offer beneficial effects to a body, and to offer good tastes with the fermented soybean paste. CONSTITUTION: A method for manufacturing Kimchi by adding fermented soybeans includes the following steps: salting Chinese cabbage(S10); shredding radish with cayenne pepper; manufacturing seasoning including the shredded radish; aging the kimchi by adding fermented soybean paste in the seasoning for 1 ~ 2 hours; adding the seasoning to the Chinese cabbage; and aging the Chinese cabbage in a temperature of 1~5°C for 25 ~ 35 days after aging the Chinese cabbage in a temperature of 15~25°C for 20 ~ 28 hours(S60).

Description

청국장을 이용한 포기김치 제조방법 및 이로부터 제조된 청국장 포기김치{Manufacturing method of Kimchi using fermented soybean and Kimchi produced thereby}Manufacturing method of Kimchi using fermented soybean and Kimchi produced}

본 발명은 청국장을 이용한 포기김치 제조방법 및 이로부터 제조된 청국장 포기김치에 관한 것으로서, 좀더 상세하게는 김치를 담글 양념을 제조할 시, 일정량의 청국장을 상기 양념에 더 첨가하여 배추를 버무려 김치를 담금으로써, 상기 청국장으로 인하여 구수하면서도 감칠맛이 나는 청국장을 이용한 포기김치 제조방법 및 이로부터 제조된 청국장 포기김치에 관한 것이다.The present invention relates to a method for producing abandoned kimchi using the Cheonggukjang and Cheonggukjang abandoned kimchi prepared therefrom, and more specifically, when preparing a seasoning to soak kimchi, add a certain amount of Cheonggukjang to the seasoning tossed cabbage kimchi By immersion, the method relates to a method of producing abandoned kimchi using Cheonggukjang, which has been saved due to the Cheonggukjang, and has a rich taste.

일반적으로 김치는 배추나 무를 주재료로 하며, 파, 마늘, 생강 등 여러가지 부재료와 고춧가루 및 젓갈류를 양념으로 첨가하여 발효시킨 우리 민족 고유의 대표적인 전통 발효식품으로서, 매우 독특한 맛과 향을 지닌다. 이러한 김치는 각종 비타민을 비롯한 무기물 등의 영양소를 다량 함유하고 있을 뿐만 아니라, 인체에 유익한 유산균이 매우 풍부하게 함유되어 있으며, 근래에는 항암성, 항돌연변이성, 항균성 등의 기능이 밝혀져 건강식품으로 알려지고 있다.In general, kimchi is mainly made of Chinese cabbage or radish, and is a representative traditional fermented food unique to our nation, which is fermented by adding various ingredients such as green onions, garlic, ginger, and red pepper powder and salted fish as seasoning. Such kimchi not only contains a large amount of nutrients such as various vitamins and minerals, but also contains a very rich amount of lactic acid bacteria that are beneficial to the human body, and in recent years, it is known as a health food because its functions such as anticancer, antimutagenicity, and antimicrobial activity are revealed. ought.

한편, 청국장은 영양분이 많고 소화가 잘 되는 식품으로, 대두를 물에 불려 삶은 후, 볏짚에 상기 삶은 콩을 넣어 발효시켜서 얻을 수 있다. 이러한 청국장에는 레시틴과 사포닌이란 성분이 많이 들어있어, 이 성분들이 체내의 과다한 지방을 흡수해 몸 밖으로 배출하게 되어, 다이어트에 효과가 있을 뿐 아니라, 체내 대사활동을 촉진시켜주며, 청국장에 함유된 제니스테인이라는 성분은 각종 암을 예방하는데 도움을 준다. 청국장은 상기 언급한 효과 이외에도 인체에 유익한 여러 가지 성분을 함유하고 있어, 최고의 건강식품으로 알려져 왔다.On the other hand, Cheonggukjang is a nutritious and well-digestible food, soybeans soaked in water and boiled, can be obtained by fermenting the boiled beans in rice straw. These Cheonggukjang contains a lot of ingredients such as lecithin and saponin, which absorbs excess fat in the body and releases it out of the body, which is not only effective in dieting, but also promotes metabolic activity in the body and contains genistein in Cheonggukjang This ingredient helps prevent various cancers. Cheonggukjang contains various ingredients beneficial to the human body in addition to the effects mentioned above, and has been known as the best health food.

본 발명의 목적은 김치를 담그는 데 있어, 배추를 버무리기 위한 양념을 제조할 시, 상기 양념에 청국장을 첨가한 후, 상기 청국장이 첨가된 양념을 이용하여 포기김치를 제조함으로써, 청국장으로 인하여 구수하고 담백한 맛을 내는 김치를 얻을 뿐 아니라, 청국장이 가지고 있는 인체에 유익한 효능을 김치를 섭취함으로써 얻을 수 있는 청국장을 이용한 포기김치 제조방법을 제공하고자 하는 것이다.An object of the present invention is to soak kimchi, when preparing a seasoning for toss cabbage, after adding the cheonggukjang to the seasoning, by using the seasoning added the cheonggukjang to give up kimchi, Not only to get a light and taste of kimchi, but also to provide a method of producing abandoned kimchi using the cheongukjang can be obtained by ingesting the kimchi benefits beneficial to the human body.

상기 목적을 달성하기 위한 본 발명의 청국장을 이용한 포기김치 제조방법은 배추를 절이는 단계(S10); 무를 채썬 후, 여기에 고춧가루를 뿌려 무채를 제조하는 단계(S20); 상기 S20단계의 무채를 포함하는 양념을 제조하는 단계(S30); 상기 S30단계에서 제조된 양념에 청국장을 첨가한 후, 1~2시간 동안 숙성하는 단계(S40); 상기 S40단계의 청국장이 첨가된 양념을 상기 S10단계의 절인 배추에 첨가하는 단계(S50); 및 상기 S50단계의 양념이 첨가된 배추를 20~28시간 동안 15~25℃의 온도에서 상온숙성시킨 후, 25~35일 동안 1~5℃의 온도에서 저온숙성시키는 단계(S60)를 포함하는 것을 특징으로 한다.Abandoned kimchi production method using the cheongukjang of the present invention for achieving the above object is a step of pickling cabbage (S10); After cutting radish, step S20 to produce radish sprinkled with red pepper powder; Preparing a seasoning containing the radish of step S20 (S30); After adding the Cheonggukjang to the seasoning prepared in step S30, the step of ripening for 1 to 2 hours (S40); Adding the seasoning added with the chunggukjang of step S40 to the pickled cabbage of step S10 (S50); And after aging the cabbage with the seasoning of the step S50 at a temperature of 15 ~ 25 ℃ for 20-28 hours, the step of low-temperature aging at a temperature of 1 ~ 5 ℃ for 25 to 35 days (S60) It is characterized by.

이때, 상기 배추를 절이는 단계(S10)는, 배추를 2~4등분 하는 단계(S11); 상기 S11단계의 배추 100중량부를 기준으로 소금물(물:굵은 소금=100:8~12의 중량비) 40~60중량부를 상기 배추의 배춧잎에 끼얹는 단계(S12); 상기 S12단계의 소금물을 끼얹은 배추의 줄기부분에 굵은 소금 4~6중량부를 뿌리는 단계(S13); 상기 S13단계의 소금이 첨가된 배추를 용기에 담은 후, 4~6시간 동안 배추를 절이는 단계(S14); 및 상기 S14단계의 배추를 아래 위의 위치를 바꾸어 4~6시간 동안 배추를 절이는 단계(S15)를 포함하는 것이 바람직하다.At this time, the step of pickling the cabbage (S10), the step of dividing the cabbage 2-4 quarters (S11); Step S12 of 40 to 60 parts by weight of the brine (water: coarse salt = 100: 8 to 12 weight ratio) based on 100 parts by weight of the Chinese cabbage step (S12); Sprinkling 4-6 parts by weight of coarse salt on the stem portion of the Chinese cabbage topped with the salt water of step S12 (S13); After putting the cabbage to which the salt of the step S13 is added to the container, pickling the cabbage for 4-6 hours (S14); And it is preferable to include a step (S15) of pickling the cabbage for 4-6 hours by changing the position of the cabbage of the step S14 below.

또한, 상기 S30단계의 양념은 다시마물 100중량부를 기준으로 여기에 고춧가루 80~120중량부, 찹쌀풀 70~90중량부, 다진 마늘 80~120중량부, 다진 생강 4~8중량부, 멸칫가루 4~8중량부, 구운 소금 2~4중량부, 멸치액젓 30~50중량부 및 새우젓 50~70중량부를 첨가한 후, 상기 S20단계의 무채 180~220중량부와 3~5㎝ 길이로 썬 쪽파 5~15중량부 및 갓 30~50중량부를 더 첨가하여 제조되는 것이 바람직하다.In addition, the seasoning of the step S30 is based on 100 parts by weight of kelp water, 80 to 120 parts by weight of red pepper powder, 70 to 90 parts by weight of glutinous rice paste, 80 to 120 parts by weight of minced garlic, 4 to 8 parts by weight of chopped ginger, anchovy powder After adding 4 to 8 parts by weight, 2 to 4 parts by weight of grilled salt, 30 to 50 parts by weight of anchovy fish sauce and 50 to 70 parts by weight of shrimp chopped, cut it into 180 to 220 parts by weight and 3 to 5 cm of radish of step S20. It is preferably prepared by adding 5-15 parts by weight of chives and 30-50 parts by weight of fresh.

또한, 상기 찹쌀풀은, 물 100중량부에 찹쌀가루 10~20중량부를 혼합하여 찹쌀물을 만들고, 물에 불린 콩 100중량부에 물 10~20중량부를 첨가하여 갈아서 콩물을 만든 후, 끓는 물 100중량부에 상기 찹쌀물 50~60중량부와 상기 콩물 2~6중량부를 넣고 20~30분 동안 끓여서 제조되며,In addition, the glutinous rice paste, 10 to 20 parts by weight of glutinous rice powder is mixed with 100 parts by weight of water to make glutinous rice water, 10 to 20 parts by weight of water is added to 100 parts by weight of soybeans soaked in water, and then boiled water 50 to 60 parts by weight of glutinous rice water and 2 to 6 parts by weight of soybeans are added to 100 parts by weight and prepared by boiling for 20 to 30 minutes,

상기 다시마물은, 찬물 1ℓ에 다시마조각 50~70㎠를 넣고 끓인 후, 불을 제거하고 15~25분 후에 다시마조각을 제거하여 제조되는 것이 더욱 바람직하다.It is more preferable that the kelp water is prepared by putting 50-70 cm 2 of kelp pieces in 1 liter of cold water and boiling, removing the fire and removing kelp pieces after 15-25 minutes.

또한, 상기 S40단계의, 양념에 첨가되는 청국장의 양은, 상기 S30단계의 양념 100중량부에 대하여 청국장 20~30중량부가 되고, 상기 S50단계의, 절인 배추에 첨가되는 청국장이 첨가된 양념의 양은, 절인 배추 100중량부에 대하여 청국장이 첨가된 양념 40~55중량부가 되도록 하는 것이 바람직하다.In addition, the amount of the chungkukjang added to the seasoning of the step S40, 20-30 parts by weight of the chunggukjang with respect to 100 parts by weight of the seasoning of the step S30, the amount of the seasoning is added to the pickled cabbage of the step S50 is added It is preferable to make 40-55 parts by weight of seasoned soybean paste with respect to 100 parts by weight of pickled cabbage.

또한, 본 발명은 상기 방법에 의하여 제조되는 청국장 포기김치를 제공한다.In addition, the present invention provides a cheongukjang abandoned kimchi prepared by the above method.

본 발명에 의한 청국장 포기김치에는 청국장으로 인하여 기존의 김치보다 더 많은 유산균이 들어있을 뿐만 아니라, 김치를 섭취함과 동시에 청국장도 동시에 섭취하는 것이므로, 평소에 청국장 특유의 냄새로 인하여 청국장에 거부감을 가지고 있던 사람들도 청국장 포기김치를 섭취함으로써, 청국장이 가지고 있는 인체에 유익한 성분을 어렵지 않게 얻을 수 있다는 장점이 있다.Cheonggukjang abandoned kimchi according to the present invention not only contains more lactic acid bacteria than conventional kimchi due to Cheonggukjang, but also ingested kimchi and at the same time intake of the soybeans, because of the peculiar smell of Cheonggukjang has a sense of rejection Even people who had cheonggukjang abandoned kimchi, has the advantage that it is not difficult to obtain the beneficial ingredients to the human body has.

이하, 도면을 참조하여 본 발명을 좀더 상세히 설명한다.Hereinafter, the present invention will be described in more detail with reference to the drawings.

먼저, 본 발명에 의한 청국장을 이용한 포기김치를 제조하기 위해서는 배추를 절여서 준비한다.First, to prepare abandoned kimchi using Cheonggukjang according to the present invention is prepared by pickling cabbage.

배추를 절이는 단계(S10)에서는, 준비한 배추의 밑동에 칼집을 넣어, 배추를 2~4등분 한다(S11단계). 그리고, 상기 배추 100중량부를 기준으로 소금물(물:굵은 소금=100:8~12의 중량비) 40~60중량부를 상기 배추의 배춧잎 사이사이에 끼얹어 적시고(S12단계), 다시 굵은 소금 4~6중량부를 상기 배추의 줄기부분에 켜켜이 뿌린다(S13단계). 이와 같이 소금이 첨가된 배추를 용기에 차곡차곡 쌓아 절인다(S14단계). 배추를 절이기 시작한 후 4~6시간이 지난 후에 용기 내 배추의 아래 위의 위치를 한번 바꿔서, 다시 4~6시간 동안 두어 배추를 절이므로써((S15단계), 배추를 절이는 단계(S10)를 완성한다.In the step S10 of pickling the cabbage, a cut is put in the base of the prepared cabbage, and the cabbage is divided into 2 to 4 equal parts (step S11). And, based on 100 parts by weight of the cabbage salt water (water: coarse salt = 100: 8 ~ 12 weight ratio) 40-60 parts by weight sandwiched between the cabbage leaves of the cabbage (step S12), again 4-6 weight of coarse salt Sprinkle part on the stem of the Chinese cabbage (step S13). Salted cabbage is added to the container stacked one by one and pickled (step S14). After 4-6 hours after starting the cabbage, change the position of the upper and lower portions of the cabbage in the container once, and put it again for 4-6 hours by pickling the cabbage (step S15), to complete the step of pickling cabbage (S10) do.

상기 절인 배추는 흐르는 물에 헹구어 준 뒤, 소쿠리 등에 3~4시간 동안 엎어놓고 물을 충분히 제거한 후 사용한다.The pickled cabbage is rinsed in running water, and then placed in a colander for 3 to 4 hours and used after removing enough water.

다음, 무채를 제조하는 단계(S20)에서는, 무를 손질하고 솔 등을 이용하여 무의 껍질을 깨끗이 씻은 다음, 채를 썬 후 소량의 고춧가루를 뿌려(무:고춧가루=100:3~7중량비) 무채에 고춧물이 들도록 하여 준비한다.Next, in the step of preparing radish (S20), trim radish and wash the skin of radish using a brush or the like, then shred the greens and sprinkle with a small amount of red pepper powder (radish: red pepper powder = 100: 3-7 weight ratio) Prepare with red pepper.

다음, 양념을 제조하는 단계(S30)에서는, 다시마물 100중량부를 기준으로, 여기에 고춧가루 80~120중량부, 찹쌀풀 70~90중량부, 다진 마늘 80~120중량부, 다진 생강 4~8중량부, 멸칫가루 4~8중량부, 구운 소금 2~4중량부, 멸치액젓 30~50중량부 및 새우젓 50~70중량부를 첨가한 후, 상기 S20단계에서 제조된 무채 180~220중량부와 3~5㎝ 길이로 썬 쪽파 5~15중량부 및 갓 30~50중량부를 더 첨가하여 양념을 준비한다.Next, in the step of preparing the seasoning (S30), based on 100 parts by weight of kelp water, 80 to 120 parts by weight of red pepper powder, 70 to 90 parts by weight of glutinous rice paste, 80 to 120 parts by weight of minced garlic, 4 to 8 pieces of chopped ginger By weight, 4 to 8 parts by weight of anchovy powder, 2 to 4 parts by weight of grilled salt, 30 to 50 parts by weight of anchovy fish sauce and 50 to 70 parts by weight of salted shrimp, after adding 180 to 220 parts of radish prepared in step S20; Prepare seasoning by adding 5-15 parts by weight of chives and 30-50 parts of freshly sliced chives cut to a length of 3-5 cm.

이때, 상기 다시마물은, 찬물 1ℓ에 다시마조각 50~70㎠를 넣고 끊인 후, 불을 제거하고 15~25분 후에 다시마조각을 제거하여 제조되며, 상기 찹쌀풀은, 물 100중량부에 찹쌀가루 10~20중량부를 혼합하여 찹쌀물을 만들고, 물에 불린 콩 100중량부에 물 10~20중량부를 첨가하여 갈아서 콩물을 만든 후, 끓는 물 100중량부에 상기 찹쌀물 50~60중량부와 상기 콩물 2~6중량부를 넣고 20~30분 동안 끓여서 제조한다. 제조된 찹쌀풀은 숟가락으로 떠서 주르륵 흐를 정도인 것이 바람직하다.At this time, the kelp is prepared by cutting off the kelp pieces 50 ~ 70 ㎠ in 1 liter of cold water, remove the fire and remove kelp pieces after 15-25 minutes, the glutinous rice paste, glutinous rice flour in 100 parts by weight of water 10 to 20 parts by weight of the mixture to make glutinous rice, add 10 to 20 parts by weight of water to 100 parts of soybeans soaked in water to make soybeans, and then 50 to 60 parts by weight of the glutinous rice to 100 parts by boiling water 2-6 parts by weight of soybeans are prepared by boiling for 20-30 minutes. The glutinous rice paste prepared is preferably enough to flow with a spoon.

다음, 양념에 청국장을 첨가하는 단계(S40)에서는, 상기 S30단계의 양념 100중량부에 대하여 청국장 20~30중량부가 되도록 청국장을 상기 양념에 첨가한 후, 이를 1~2시간 동안 숙성시켜 청국장의 맛이 양념에 골고루 배어들도록 한다.Next, in the step of adding the chungkukjang to the seasoning (S40), after adding the cheonggukjang to the seasoning so that 20 ~ 30 parts by weight of the cheonggukjang with respect to 100 parts by weight of the seasoning of S30, it is aged for 1 to 2 hours Make sure the taste is evenly mixed with the sauce.

다음에 양념을 배추에 첨가하는 단계(S50)에서는, 상기 S10단계에서 절인 배추 100중량부에 대하여 상기 S40단계에서 제조된 양념 40~55중량부를 배춧잎 사이사이에 골고루 넣은 후, 배추의 겉잎으로 전체를 싸놓는다. Next, in the step of adding seasoning to the cabbage (S50), 40 to 55 parts by weight of the seasoning prepared in the step S40 evenly between the cabbage leaves with respect to 100 parts by weight of the cabbage pickled in step S10, and then the whole leaves of the cabbage Wrap it up.

마지막으로, 배추를 숙성하는 단계(S60)에서는, 상기 S50단계의 양념이 첨가된 배추의 자른 단면이 위로 오도록 방향을 잡아 통이나 항아리에 담아, 이를 20~28시간 동안 15~25℃의 온도에서 상온숙성시킨 후, 25~35일 동안 1~5℃의 온도에서 저온숙성시킨다.Finally, in the step of ripening the Chinese cabbage (S60), the cut section of the cabbage to which the seasoning of the step S50 is added so that the cut section is in the direction or put in a bucket or a jar, it is at a temperature of 15 ~ 25 ℃ for 20 to 28 hours After aging at room temperature, low-temperature aging at a temperature of 1 ~ 5 ℃ for 25-35 days.

이하, 본 발명을 하기의 실시예에 의거하여 좀더 상세하게 설명하고자 한다. 단, 하기 실시예는 본 발명을 예시하기 위한 것일 뿐, 본 발명은 하기 실시예에 의해 한정되는 것이 아니고, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 치환 및 균등한 타 실시예로 변경할 수 있음은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 있어서 명백할 것이다.Hereinafter, the present invention will be described in more detail based on the following examples. However, the following examples are only for illustrating the present invention, and the present invention is not limited to the following examples and may be changed to other embodiments equivalent to substitutions and equivalents without departing from the technical spirit of the present invention. Will be apparent to those of ordinary skill in the art.

본 실시예에서 제시하는 청국장을 이용한 포기김치 제조방법은 기본적으로 배추 5통(약 10㎏)을 기준으로 한 것이다.The method of producing abandoned kimchi using Cheonggukjang presented in this example is based on five cabbages (about 10㎏).

먼저, 배추를 절이기 위하여 배추 5통을 준비하여 씻은 후, 배추의 밑동에 칼집을 넣어 배추를 2등분 한다. 5ℓ의 물에 굵은 소금 2.5컵(1컵 = 200㎖ 기준)을 넣어서 녹여 소금물을 만든 다음, 상기 소금물을 상기 배추에 끼얹어 준다. 그리고, 상기 배추의 줄기부분에 굵은 소금 2.5컵을 켜켜이 뿌려준다. 용기에 상기 소금이 뿌려진 배추를 배추의 속이 위로 올라오도록 쌓고 5시간 동안 절인다. 5시간 이 지나면 아래 위의 배추 위치를 바꿔서 한 번 뒤집은 다음 다시 5시간 동안 절인다. 이와 같이 절여진 배추를 흐르는 물에 4회 헹궈서 소금기를 제거한 후 소쿠리에 3시간 엎어놓아 물기를 뺀다.First, prepare and wash 5 cabbages to pickle the cabbage, and then put a cut into the base of the cabbage and divide the cabbage into 2 parts. 2.5 liters of coarse salt (1 cup = 200 ml standard) is dissolved in 5 L of water to make salt water, and the salt water is poured onto the cabbage. Then, sprinkle 2.5 cups of coarse salt on the stem of the Chinese cabbage. The salted cabbage in the container is piled up to the inside of the cabbage and pickled for 5 hours. After 5 hours, change the position of the cabbage up and down, turn it over once, and then pickle it again for 5 hours. After rinsing the pickled cabbage four times in running water to remove salt, soak in a colander for 3 hours and drain.

김치에 첨가되는 무는 1개를 준비하여 껍질을 깨끗이 씻은 다음, 굵게 채를 썬 후 고춧가루 1/4컵을 뿌려 무채에 고춧물이 들도록 하여 준비한다.Prepare one radish added to kimchi, wash the skin thoroughly, and cut into thick pieces. Sprinkle with 1/4 cup red pepper powder to prepare the radish.

상기에서 준비한 무채에 다시마물 2½컵, 고춧가루 2½컵, 찹쌀풀 2컵, 다진 마늘 2½컵, 다진 생강 2큰술(1큰술 = 15㎖ 기준), 멸칫가루 2큰술, 구운 소금 1큰술, 멸치액젓 1컵 및 새우젓 1½컵을 첨가한 후, 4㎝ 길이로 썬 쪽파 50g 및 갓 200g을 더 첨가하여 양념을 준비한다.2½ cup of kelp water, 2½ cup of red pepper powder, 2 cups of glutinous rice paste, 2½ cups of chopped garlic, 2 tablespoons of chopped ginger (1 tablespoon = 15 ml), 2 tablespoons of anchovy powder, 1 tablespoon of grilled salt, anchovy broth 1 After adding the cup and 1½ cups of shrimp chops, add 50 g of freshly sliced chives and 200 g of freshly chopped leeks to prepare a sauce.

이때, 상기 찹쌀풀은, 물 2.5ℓ에 찹쌀가루 2컵을 넣어 찹쌀물을 만들고, 물에 불린 콩 1컵에 물 2큰술을 첨가하여 믹서기에 갈아서 콩물을 만든 다음, 끓는 물 5ℓ에 상기 찹쌀물과 콩물을 넣어 25분 정도 풀을 쑤어, 찹쌀풀이 숟가락으로 떠서 주르륵 흐를 정도가 되도록 끓인다.At this time, the glutinous rice paste, make glutinous rice water by putting 2 cups of glutinous rice flour in 2.5 liters of water, add 2 tablespoons of water to 1 cup of soaked soybeans, grind in a blender to make soy sauce, and then add the glutinous rice water to 5 liters of boiling water. Add water and soybeans and simmer for about 25 minutes. Scoop the glutinous rice with a spoon and boil until it flows.

또한, 상기 다시마물은 물 2컵에 다시마 1조각(5㎝×5㎝ 정도의 크기)을 넣고 끓인 다음, 상기 물이 팔팔 끓으면 불을 끄고 20분 동안 방치하여 다시마 국물이 우러나도록 한 것을 사용한다.In addition, the kelp water is put in a cup of kelp (5cm × 5cm size) in 2 cups of water, and then boiled, and when the water boils, the fire is turned off and left for 20 minutes to use the kelp broth. do.

상기에서 준비된 양념에 청국장 1㎏을 첨가하여 2시간 동안 숙성시킨 후 상기의 절인 배추의 배춧잎 사이사이에 상기 양념을 골고루 넣고 배추의 겉잎으로 전체를 싼 후, 배추의 자른 단면이 위로 향하도록 항아리에 담아, 이를 하루 동안 20℃의 상온에서 숙성시킨 후, 다시 1달 동안 냉장고에 넣어 3℃의 온도에서 숙성시 킨다.After adding 1kg of Cheonggukjang to the seasoning prepared above, aged for 2 hours, put the seasoning evenly between the cabbage leaves of the pickled cabbage and wrap the whole with the outer leaves of the cabbage. Put it, it is aged at room temperature of 20 ℃ for one day, and then put in the refrigerator for one month and aged at a temperature of 3 ℃.

이와 같이 제조된 청국장 포기김치는 양념에 첨가된 청국장으로 인하여, 구수하면서도 담백한 맛을 내며, 일반적인 김치에 비하여 월등히 많은 유산균을 함유하고 있어, 건강에도 매우 유익한 김치이다. 또한, 본 발명에 의한 청국장 포기김치를 그대로 썰어 찌개를 끓이면 다른 특별한 양념을 더 첨가하지 않아도 구수한 청국장 김치찌개로 제조된다.Cheonggukjang kimchi abandoned kimchi prepared in this way, due to the added to the seasoning, it tastes fresh and light, and contains a lot more lactic acid bacteria than conventional kimchi, it is very beneficial for health. In addition, if the boiled stew of Cheonggukjang abandon kimchi according to the present invention as it is boiled stew stew is prepared as the cheonggukjang kimchi stew without the addition of other special seasoning.

도 1은 본 발명에 따른 청국장을 이용한 포기김치 제조공정의 순서도이다.1 is a flow chart of abandoned kimchi manufacturing process using the cheongukjang according to the present invention.

Claims (6)

배추를 절이는 단계(S10);Pickling cabbage (S10); 무를 채썬 후, 여기에 고춧가루를 뿌려 무채를 제조하는 단계(S20);After cutting radish, step S20 to produce radish sprinkled with red pepper powder; 상기 S20단계의 무채를 포함하는 양념을 제조하는 단계(S30);Preparing a seasoning containing the radish of step S20 (S30); 상기 S30단계에서 제조된 양념에 청국장을 첨가한 후, 1~2시간 동안 숙성하는 단계(S40);After adding the Cheonggukjang to the seasoning prepared in step S30, the step of ripening for 1 to 2 hours (S40); 상기 S40단계의 청국장이 첨가된 양념을 상기 S10단계의 절인 배추에 첨가하는 단계(S50); 및 Adding the seasoning added with the chunggukjang of step S40 to the pickled cabbage of step S10 (S50); And 상기 S50단계의 양념이 첨가된 배추를 20~28시간 동안 15~25℃의 온도에서 상온숙성시킨 후, 25~35일 동안 1~5℃의 온도에서 저온숙성시키는 단계(S60)를 포함하는 것을 특징으로 하는 청국장을 이용한 포기김치 제조방법.After aging the cabbage with the seasoning of the step S50 at a temperature of 15 ~ 25 ℃ for 20-28 hours, the step of low-temperature aging at a temperature of 1 ~ 5 ℃ for 25 to 35 days (S60) Abandoned kimchi manufacturing method using the Cheonggukjang. 제 1항에 있어서, 상기 배추를 절이는 단계(S10)는,According to claim 1, The step of marinating cabbage (S10), 배추를 2~4등분 하는 단계(S11);Dividing the cabbage into 2-4 quarters (S11); 상기 S11단계의 배추 100중량부를 기준으로 소금물(물:굵은 소금=100:8~12의 중량비) 40~60중량부를 상기 배추의 배춧잎에 끼얹는 단계(S12);Step S12 of 40 to 60 parts by weight of the brine (water: coarse salt = 100: 8 to 12 weight ratio) based on 100 parts by weight of the Chinese cabbage step (S12); 상기 S12단계의 소금물을 끼얹은 배추의 줄기부분에 굵은 소금 4~6중량부를 뿌리는 단계(S13);Sprinkling 4-6 parts by weight of coarse salt on the stem portion of the Chinese cabbage topped with the salt water of step S12 (S13); 상기 S13단계의 소금이 첨가된 배추를 용기에 담은 후, 4~6시간 동안 배추를 절이는 단계(S14); 및After putting the cabbage to which the salt of the step S13 is added to the container, pickling the cabbage for 4-6 hours (S14); And 상기 S14단계의 배추를 아래 위의 위치를 바꾸어 4~6시간 동안 배추를 절이는 단계(S15)를 포함하는 것을 특징으로 하는 청국장을 이용한 포기김치 제조방법.The method of producing abandoned kimchi using Cheonggukjang characterized in that it comprises the step (S15) of pickling the cabbage for 4-6 hours by changing the position of the cabbage of the step S14 below. 제 1항에 있어서,The method of claim 1, 상기 S30단계의 양념은 다시마물 100중량부를 기준으로 여기에 고춧가루 80~120중량부, 찹쌀풀 70~90중량부, 다진 마늘 80~120중량부, 다진 생강 4~8중량부, 멸칫가루 4~8중량부, 구운 소금 2~4중량부, 멸치액젓 30~50중량부 및 새우젓 50~70중량부를 첨가한 후, 상기 S20단계의 무채 180~220중량부와 3~5㎝ 길이로 썬 쪽파 5~15중량부 및 갓 30~50중량부를 더 첨가하여 제조되는 것을 특징으로 하는 청국장을 이용한 포기김치 제조방법.Seasoning of the step S30 is based on 100 parts by weight of kelp water, 80 to 120 parts by weight of red pepper powder, 70 to 90 parts by weight of glutinous rice paste, 80 to 120 parts by weight of chopped garlic, 4 to 8 parts by weight of chopped ginger, 4 to anchovy powder After adding 8 parts by weight, 2-4 parts by weight of grilled salt, 30-50 parts by weight of anchovy fish sauce and 50-70 parts by weight of shrimp chops, cut 180-220 parts by weight of radish in the step S20 and cut into slices of 3-5 cm in length. Abandoned kimchi production method using the Cheonggukjang characterized in that it is prepared by adding ~ 15 parts by weight and 30 ~ 50 parts by weight of fresh. 제 3항에 있어서,The method of claim 3, 상기 찹쌀풀은, 물 100중량부에 찹쌀가루 10~20중량부를 혼합하여 찹쌀물을 만들고, 물에 불린 콩 100중량부에 물 10~20중량부를 첨가하여 갈아서 콩물을 만든 후, 끓는 물 100중량부에 상기 찹쌀물 50~60중량부와 상기 콩물 2~6중량부를 넣고 20~30분 동안 끓여서 제조되며,The glutinous rice paste, 10 to 20 parts by weight of glutinous rice powder is mixed with 100 parts by weight of water to make glutinous rice, and 10 to 20 parts by weight of water is added to 100 parts by weight of soybeans soaked in water to make soybeans. 50 to 60 parts by weight of the glutinous rice and 2 to 6 parts by weight of soybeans are added to the boil for 20 to 30 minutes, 상기 다시마물은, 찬물 1ℓ에 다시마조각 50~70㎠를 넣고 끓인 후, 불을 제거하고 15~25분 후에 다시마조각을 제거하여 제조되는 것을 특징으로 하는 청국장을 이용한 포기김치 제조방법.The kelp water, put the kelp pieces 50 ~ 70 ㎠ in 1L of cold water to boil, remove the fire and after 15-25 minutes to remove the kelp pieces, characterized in that the kimchi prepared abandoned kimchi. 제 1항에 있어서,The method of claim 1, 상기 S40단계의, 양념에 첨가되는 청국장의 양은, 상기 S30단계의 양념 100중량부에 대하여 청국장 20~30중량부가 되고,In the step S40, the amount of Cheonggukjang added to the seasoning, 20-30 parts by weight of the Cheonggukjang with respect to 100 parts by weight of the seasoning of S30, 상기 S50단계의, 절인 배추에 첨가되는 청국장이 첨가된 양념의 양은, 절인 배추 100중량부에 대하여 청국장이 첨가된 양념 40~55중량부가 되도록 하는 것을 특징으로 하는 청국장을 이용한 포기김치 제조방법.In the step S50, the amount of seasoning added to the pickled cabbage is added to the seasoning, the method of producing abandon kimchi using the cheongukjang characterized in that 40 ~ 55 parts by weight of the seasoned soybeans added to 100 parts by weight of pickled cabbage. 제 1항 내지 제 5항 중 어느 한 항에 의해 제조되는 것을 특징으로 하는 청국장을 이용한 포기김치.Abandoned kimchi using Cheonggukjang, which is prepared by any one of claims 1 to 5.
KR1020080080118A 2008-08-14 2008-08-14 Manufacturing method of kimchi using fermented soybean and kimchi produced thereby KR20100021280A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101661227B1 (en) * 2016-03-23 2016-09-29 문준은 Manufacturing Method of Mustard Kimchi
KR20160131474A (en) * 2015-05-07 2016-11-16 주식회사 대유위니아 Kimchi for chinese and manufacturing method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160131474A (en) * 2015-05-07 2016-11-16 주식회사 대유위니아 Kimchi for chinese and manufacturing method thereof
KR101661227B1 (en) * 2016-03-23 2016-09-29 문준은 Manufacturing Method of Mustard Kimchi

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