KR20110005983A

KR20110005983A - Kimch including sweet pumpkin porridge and maunfacturing method thereof

Info

Publication number: KR20110005983A
Application number: KR1020090063392A
Authority: KR
Inventors: 김종연
Original assignee: (주)청강식품
Priority date: 2009-07-13
Filing date: 2009-07-13
Publication date: 2011-01-20

Abstract

PURPOSE: Sweet pumpkin porridge kimchi using sweet pumpkin porridge, and a producing method thereof are provided to reduce the spicy taste of conventional kimchi. CONSTITUTION: A producing method of sweet pumpkin porridge kimchi comprises a step of mixing salt pickled cabbages with a kimchi seasoning containing sweet pumpkin porridge. The salt pickled cabbages and the sweet pumpkin porridge kimchi seasoning are mixed in a weight ratio of 70~85:15~25, respectively.

Description

Sweet pumpkin porridge Kimchi and manufacturing method {KIMCH INCLUDING SWEET PUMPKIN PORRIDGE AND MAUNFACTURING METHOD THEREOF}

The present invention relates to sweet pumpkin porridge kimchi and a method of manufacturing the same, and more particularly, by including sweet pumpkin porridge in the production process of kimchi to reduce the strong spicy taste of the original kimchi to feel the flavor and dilute the red color to make it more delicious It relates to a sweet pumpkin porridge kimchi to obtain nutrients and a method of manufacturing the same.

Sweet pumpkin is a high-quality vegetable with excellent taste and nutrition. It is balanced with carbohydrates, rich vitamin A in carotene, vitamin B ₁ , B ₂ and C, vegetable fiber, minerals such as calcium, iron and phosphorus. In addition, it is a good nutritional food for growing children and weak constitution, as well as to help the spleen and stomach function, improve appetite, and strengthen the various mucous membranes to prevent colds and warm body.

In addition, the sweet pumpkin peels off the dark green skin to give the yellowish yellow and tastes very sweet.

Kimchi, on the other hand, is Korea's own traditional fermented food, which is widely used by Koreans because it is rich in lactic acid bacteria, lactic acid, vitamins and minerals, and has a unique taste and aroma with its own spicy taste. Its taste and nutrition have been proven all over the world and its spread is on the rise.

However, due to the unique fragrance and strong color (red) by the fermentation of kimchi, the children are unfamiliar to these days, and are in a situation of limiting its dissemination.

Kimchi also became another factor that was not overly spicy and irritating.

The purpose of the present invention is to include sweet pumpkin porridge in the kimchi manufacturing process to reduce the strong spicy taste of the original kimchi to feel the flavor and to change the strong red to make it more delicious as well as to obtain a rich nutrient added sweet pumpkin porridge kimchi and its production To provide a method.

In order to achieve the above object, the method of producing sweet pumpkin porridge kimchi according to the present invention,

It is characterized by making a pickled cabbage with sweet pumpkin porridge kimchi cattle containing sweet pumpkin porridge.

In this case, the ratio of the pickled cabbage and sweet pumpkin porridge kimchi cattle is characterized in that 70 to 85: 15 to 25 by weight.

In addition, sweet pumpkin porridge Kimchi beef is composed of sweet pumpkin porridge, radish as a raw material, garlic, green onions, ginger, and seasoned fish sauce, red pepper powder, salt and sugar. It is characterized by having a composition of 30: 50 ~ 70: 10 ~ 20.

In addition, the temperature of the sweet pumpkin porridge at the time of mixing the subsidiary materials and sweet pumpkin and condiments is characterized in that it is in the range of 60 ~ 80 ℃.

In addition, the pumpkin squash kimchi according to the invention is characterized in that it is produced by the above-described manufacturing method.

According to the present invention of the configuration as described above, by including a pumpkin porridge in the kimchi manufacturing process to reduce the strong spicy taste of the original kimchi to feel the flavor and dilute the irritating red to orange to make it more delicious, including vitamin A Various vitamins such as vitamins B ₁ , B ₂ , and C, vegetable fiber, and minerals such as calcium, iron, and phosphorus may be additionally obtained.

When explaining the example of the production method of the sweet pumpkin porridge kimchi of the present invention in more detail.

Chinese cabbage pickles

First, cut the cabbage into a good size to eat, and then marinated in an appropriate concentration of brine.

Although each family of cabbage kimchi is different in salt concentration and time, it is appropriate to chop about 5 ~ 25% in 6 ~ 20 hours and usually not more than one day.

Pickled Chinese Cabbage Wash

Then, washed several times in clear water and then dehydrated. Excessive dehydration can adversely affect the freshness of the cabbage, and can be awkward to hurt the aesthetics, so dehydrate until you have some water.

Submaterial Cutting

Use a knife or cutter to cut radish, garlic, green onions, ginger, etc. into the right size.

The relative composition of the various materials constituting the subsidiary materials may be according to regional characteristics or family traditions, and may further include radish, fish, fruit, and the like.

Seasoning

Mix the seasonings of kimchi (including salted fish), red pepper powder, salt and sugar. The relative composition of the various ingredients constituting the spice can also be set according to local characteristics or family traditions.

Sweet pumpkin

On the other hand, there may be a variety of methods for producing sweet pumpkin porridge, one of them is as follows.

First, slice the peeled sweet pumpkin into a number of pieces, put it in water, and boil until it is soft.

Next, sift the boiled sweet pumpkin and sift separately.

Then, the filtered pumpkin liquid is mixed with glutinous rice flour to adjust the concentration.

The mixture of the amber liquid and glutinous rice flour is stirred with a low heat or medium heat until a moderate viscosity. You can also add salt and sugar in small amounts to match the liver.

The viscosity of sweet pumpkin porridge is suitable as long as it can easily be mixed with the kimchi sauce described later. If the viscosity of the sweet pumpkin is too high, agglomeration occurs, and if too thin, water may form on the bottom.

Sweet pumpkin rice production

As described above, sweet pumpkin porridge and seasonings are added to the cut raw material to make sweet pumpkin porridge kimchi. If a small amount can be mixed directly by hand, if a large amount it is better to use a separate stirring device.

At this time, the ratio of sweet pumpkin porridge: subsidiary ingredients: seasoning is preferably 15 to 30: 50 to 70: 10 to 20 by weight.

In the case of too much sweet pumpkin porridge in kimchi cow, the unique taste of kimchi disappears. If too little is included, it is difficult to dilute the spicy taste of kimchi and change color.

Moreover, when mixing sweet pumpkin with subsidiary materials and seasonings, it is good to make the temperature of sweet pumpkin with 60-80 degreeC, and to prevent it from being hardened by low temperature and mixing unevenly.

Mixed pickled cabbage and sweet pumpkin porridge Kimchi beef

Pickle and mix dehydrated cabbage leaves and sweet pumpkin porridge with kimchi so that they are evenly mixed. In this case, either by hand mixing or using a separate stirring device.

The ratio of pickled cabbage and sweet pumpkin porridge kimchi can be adjusted according to taste. It is good to make the ratio of 70 ~ 85: 15 ~ 25 by weight as in general kimchi manufacturing method.

If there are too few pumpkin pumpkin kimchi beef, of course it will not taste kimchi, too much has the disadvantage of excessive cost.

Kimchi Fermentation

If you put the prepared sweet pumpkin porridge kimchi into a kimchi refrigerator or ferment for 2 to 4 weeks at a suitable temperature (about 2 ~ 7 ℃), the sweet pumpkin porridge will soak into the cabbage and maintain the rich taste and tasteful color.

After that, the same temperature as the other kimchi may be stored in the storage room of the general kimchi refrigerator.

Sweet pumpkin porridge kimchi prepared by this manufacturing method, the strong red turns orange by the yellow pumpkin of sweet pumpkin porridge and becomes more delicious, and the flavor of sweet pumpkin porridge makes kimchi stick to the tongue, which can add flavor. Will be. In addition, it is possible to supplement various nutrients contained in the sweet pumpkin, there is also an advantage that can supplement the nutrients lacking in the kimchi itself.

Claims

Method of producing a pumpkin squash kimchi characterized in that tossed cabbage pickled with a pumpkin squash kimchi cattle containing a pumpkin squash.

The method of claim 1,

The ratio of the pickled cabbage and sweet pumpkin porridge kimchi beef is 70 ~ 85: 15 ~ 25 by weight method of producing a sweet pumpkin porridge kimchi.

In claim 1,

Sweet pumpkin porridge Kimchi beef is composed of sweet pumpkin porridge, radish as raw material, garlic, green onion, ginger, and seasoned fish sauce, red pepper powder, salt and sugar. 50-70: The method of producing sweet pumpkin porridge kimchi having a composition of 10-20.

The method of claim 3,

The method of manufacturing the pumpkin pumpkin kimchi characterized in that the temperature of the pumpkin pumpkin when the ingredient and the pumpkin pumpkin and seasoning is in the range of 60 ~ 80 ℃.

Sweet pumpkin porridge kimchi prepared by any one of claims 1 to 4.