KR20120026205A

KR20120026205A - Method for preparing kimchi seasoning, kimchi seasoning prepared by the same, and method for manufacturing kimchi by using the same

Info

Publication number: KR20120026205A
Application number: KR1020100088289A
Authority: KR
Inventors: 추호진
Original assignee: 추호진
Priority date: 2010-09-09
Filing date: 2010-09-09
Publication date: 2012-03-19

Abstract

The present invention relates to a method for preparing kimchi seasoning comprising red sap, sweet persimmon and persimmon leaves as a sweetening ingredient, and a kimchi seasoning prepared thereby, and a method of preparing kimchi prepared using the kimchi seasoning, Kimchi seasoning method comprising the red sap solution, sweet persimmon and persimmon leaves of the invention as a sweetening ingredient (a) to remove the skin and seeds of the prepared hongsi clean, then preparing a red sap solution by stirring; (b) Prepared by slicing freshly washed radish, prepared by slicing freshly washed scallions to a predetermined size, slicing freshly washed sweet persimmons, and washing persimmon leaves cleanly and preparing freshly washed garlic and Seasonings include sweet persimmons and persimmon leaves, each of which is prepared by removing ginger from its shell and then mixing each ingredient in the order of 3 to 5: 3 to 5: 3 to 5: 3 to 5: 1 to 3: 1 to 3. Material preparation step; And (c) mixing the prepared seasoning material, the prepared red sap solution, red pepper powder and salted fish in a ratio of 10 to 20: 3 to 7: 5 to 10: 3 to 7, and then aging for 12 to 24 hours; It is characterized by comprising. In addition, the kimchi production method of the present invention is prepared by cutting the cabbage selected as the main raw material of kimchi to a suitable size, the step of pickling the cabbage with saline, desalting and washing, dehydration step and kimchi seasoning step In the method of manufacturing Chinese cabbage kimchi, the kimchi seasoning is characterized in that the kimchi seasoning containing red sap solution, sweet persimmon and persimmon leaves prepared according to the above method as a sweetening ingredient.
As described above, the present invention includes red sachet, sweet persimmon, and persimmon leaf as a sweetening ingredient in the preparation of kimchi seasoning, while adding nutrients such as vitamins and minerals that have a sense of sweetness compared to simple sugars such as starch syrup. , Hongsi adds the rich flavor and color, sweet taste and sweetness of sweet persimmon, and can add the rich flavor and flavor of persimmon leaves, it is possible to manufacture kimchi seasoning and kimchi significantly improved taste and nutrition.

Description

Method for preparing Kimchi seasoning, Kimchi seasoning prepared by the same, and method for producing Kimchi using the same {Method for preparing Kimchi seasoning, Kimchi seasoning prepared by the same, and method for manufacturing Kimchi by using the same}

The present invention relates to a method of preparing kimchi seasoning comprising red sap, sweet persimmon and persimmon leaves as a sweetening ingredient, and a kimchi seasoning prepared thereby, and a method of preparing kimchi prepared using the kimchi seasoning.

Persimmon is a fruit tree unique to East Asia and is native to Korea, China, and Japan. There is a record of cultivation of persimmon trees in the oldest agricultural technology book, "Jinmin Witchcraft", and persimmon trees are also included in the Tang Dynasty "Sinsu poncho." It is a fruit that was cultivated early in Korea, and there is a record that persimmons were grown in Gyeongsang-do Goryeong in the `` Anti-medical First Aid Room ''. Since ancient times, it has been used a lot in farming and social eating and is an essential part of the sacrifice.

These persimmons are initially blue in color and taste and bitter, but when they are cooked, they become red and have no astringent taste. The tannin component, which tastes astringent, is astringent, so contracting the mucous membrane of the intestine to stop diarrhea and strengthening capillaries, which affects arteriosclerosis and high blood pressure. It also contains more protein, fat, carbohydrates, ash, and iron than other fruits, and in particular, it has a high content of potassium, which lowers temporal body temperature. In addition, citric acid is good for cleaning urine, muscle elasticity, and carotene and vitamin C. It has an excellent effect on the prevention of colds, and glucose and sugars can help with hangovers. Recent studies have also reported that persimmon contains prostaglandin synthase inhibitors that can act as anti-inflammatory agents, angiotensin converting enzyme inhibitors that act to increase blood pressure, acetaldehyde dehydrogenase activator (ALDHA) to reduce hangovers, and anticoagulants.

On the other hand, kimchi is one of the most important corrosion in our diet, and since ancient times, most foods are dipped in winter, but nowadays, it is becoming a commercial food that is consumed all year long as storage facilities such as refrigerators become more common.

In terms of nutrition, the main ingredients of kimchi, Chinese cabbage, radish, red pepper, green onion, garlic, etc. contain a large amount of various vitamins, so the kimchi we eat is rich in various vitamins. In addition, kimchi is an alkaline food that is high in calcium and minerals compared to low calorie nutrients such as carbohydrates, proteins and fats. It is also thanks to Kimchi that the lack of calcium or phosphorus in Westerners' diets is no problem for us. In addition, Koreans who eat a lot of kimchi can consume lactic acid bacteria through kimchi even if they do not drink lactobacillus fermented milk.

In terms of efficacy, by taking abundant fiber in vegetables to prevent constipation, and to suppress diseases such as enteritis, colitis, etc., to clean the intestines by the complex action of juice and salt of vegetables, protease in the stomach Promotes pectin secretion, promotes digestion and absorption, and promotes digestion to normalize the distribution of microorganisms in the gut. In addition, the lactic acid bacteria that come out as they ripen not only have a bad taste by inhibiting harmful bacteria, but also inhibit other bacteria in the intestine to prevent abnormal fermentation, and to inhibit pathogens.The ripe kimchi is organic acid, alcohol, and ester. It produces lactic acid bacteria fermented foods to enhance the appetite, and most of the ingredients are garlic, pepper, ginger and other medicinal plants, according to the pharmacological action. In addition, kimchi is antioxidant by the active ingredients such as vitamin C, β-Carotin, Phenolic compounds, chlorophyll and the like inhibits aging, and in particular has the effect of inhibiting skin aging. Kimchi has antioxidant activity, which shows a difference as fermentation progresses, and has been reported to be the highest in kimchi at maturation. Recent studies also show that kimchi intake is effective in reducing atherosclerosis by reducing the amount of cholesterol in the blood and degrading fibrin. Kimchi intake also reduced liver lipid levels in rats.

The present inventors, while studying how to improve the taste and nutrition in the production of kimchi, our traditional food with excellent effects such as antioxidant, anti-aging, anticancer effect, while preparing kimchi in the traditional method as described above The present invention has been completed by preparing the kimchi seasoning with improved taste, color, and nutrition by using the sweet and nutritious persimmon as a sweet ingredient of kimchi seasoning.

Therefore, it is an object of the present invention to provide a method of preparing kimchi seasoning comprising red sap solution, sweet persimmon and persimmon leaves as a sweetening ingredient and the kimchi seasoning produced thereby.

In addition, another object of the present invention to provide a method of producing kimchi using kimchi seasoning prepared by the above method.

The present invention for achieving the above object is a manufacturing method of kimchi seasoning containing red sap solution, sweet persimmon and persimmon leaves as a sweet ingredient, kimchi seasoning prepared by the above method and a method of producing kimchi using the kimchi seasoning to provide.

Hereinafter, the present invention will be described in more detail.

According to the first aspect of the present invention, the present invention comprises the steps of (a) removing the skin and seeds of the hongsi prepared by washing and preparing a red sap solution by stirring; (b) Prepared by slicing freshly washed radish, prepared by slicing freshly washed scallions to a predetermined size, slicing freshly washed sweet persimmons, and washing persimmon leaves cleanly and preparing freshly washed garlic and Seasonings include sweet persimmons and persimmon leaves, each of which is prepared by removing ginger from its shell and then mixing each ingredient in the order of 3 to 5: 3 to 5: 3 to 5: 3 to 5: 1 to 3: 1 to 3. Material preparation step; And (c) mixing the prepared seasoning material, the prepared red sap solution, red pepper powder and salted fish in a ratio of 10 to 20: 3 to 7: 5 to 10: 3 to 7, and then aging for 12 to 24 hours; It relates to a method of producing kimchi seasoning comprising a red sap solution, sweet persimmon and persimmon leaves as a sweetener, characterized in that it comprises.

In addition, according to a second aspect of the present invention, the present invention relates to a kimchi seasoning comprising a red sap solution, sweet persimmon and persimmon leaves as a sweetener, characterized in that it is produced by the above method.

In addition, according to the third aspect of the present invention, the present invention comprises the steps of cutting the cabbage selected as the main raw material of kimchi to a suitable size, the step of pickling the cabbage with saline, desalting and washing, dehydration step and kimchi seasoning In the method of manufacturing the Chinese cabbage kimchi prepared in the step, the kimchi seasoning relates to a kimchi seasoning characterized in that the kimchi seasoning containing red sap, sweet persimmon and persimmon leaves as a sweetening ingredient. Preferably, in the step of mixing, the pickled cabbage and the kimchi seasoning dehydrated by the dehydration step is mixed so as to mix at a ratio of 70 ~ 80: 20 ~ 30.

As described above, the kimchi seasoning of the present invention includes red sap solution, sweet persimmon and persimmon leaf as sweetening ingredients, and improves the kimchi seasoning and nutrition by sweet taste and inherent color of the red sap solution, and sweet persimmon It adds the sweetness and chewy texture of sweet persimmons to the persimmon, and adds the rich taste, flavor and texture by persimmon leaves. There is an effect that can be improved.

In addition, the production method of kimchi using the kimchi seasoning of the present invention, it has a high content of tannin, carotene, vitamin C, potassium, etc. and has a hangover relief, anti-inflammatory action, antioxidant effect and has a good effect on arteriosclerosis, high blood pressure By making kimchi using kimchi seasoning, which is known to contain persimmons in the form of red sap, sweet persimmon and persimmon leaves, it improves the color of kimchi by red sap, and includes sweetening ingredients by red sap, sweet persimmon, and persimmon leaves. It can provide kimchi with improved flavour, flavor and taste, and can double the reliability of kimchi soup when it is matured, thus creating a harmony of taste that fits the taste of modern people while maintaining the traditional kimchi taste. Will be.

1 is a process flow diagram showing a method of manufacturing kimchi seasoning according to the present invention.
Figure 2 is a process flow diagram showing a method of manufacturing kimchi according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail, but the present invention is not limited thereto.

Example 1 Preparation of Kimchi Seasoning

1-1. Preparation of Red Sap

Rotating for 3 to 5 minutes in a rod-type rotary kneader, and then separating the skin and seeds of the hongsi using a sieve to filter out, and the hongsi separated from the skin and seeds are put in the kneader again to rotate for 3 minutes Prepared. In the present embodiment, the skin and seeds were separated using the dough machine as described above, but the skin and seeds may be removed by hand, and a red sap solution may be prepared using a blender.

1-2. Preparation of Kimchi Seasoning Ingredients

(1) First, radish was prepared by chopping. At this time, when preparing radishes, it is better to choose a little smaller than too big, and it is delicious, young and soft. Also, make sure your body looks even, clean and slim. When cutting radish leaves, black stems are embedded in the stem of the radish. The trunk of the radish is also embedded with black stems, which are caused by lack of lime and are very spicy and have no taste.

(2) The leeks were prepared by cutting them to have a length similar to that of the above-mentioned radish.

(3) The persimmon was prepared by slicing at a thicker thickness as compared to the above-mentioned radish. By including the sweet persimmon in kimchi seasoning, sugar, consisting of glucose, fructose, and sucrose, contains a large amount of sugar, so that the sweetness can be improved without adding sugar, syrup, etc., the kimchi seasoning of the present invention. In this way, by adding sweetness and flavor unique to sweet persimmon using such sweet persimmon can improve the texture and taste of kimchi seasoning. However, sweet persimmon is easily receded compared to radish, so the thickness of the persimmon should be sliced so that the persimmon's chewy taste and sweet taste can be felt sufficiently.

(4) Persimmon leaves were prepared by washing them cleanly without cutting them. Especially, young persimmon leaves contain 500mg / 100g of vitamin C and 200mg / 100g of young leaves, so it is better to use tender leaves in early spring, and preferably the leaves are about 7cm in size. You can use the organization of the.

(5) Garlic and ginger were prepared by removing their shells. At this time, the garlic is white, plump, hard and heavy on the surface, and the skin is thin, reddish and well dried. In addition, the ginger, which is shipped in summer in the case of root ginger, has less tendons and tenderness, and it is better not to have wrinkles and luster in the skin, and in the case of old ginger (tanned ginger which is stored and shipped in the following year) It is good to have no scratches and a smooth surface, and leaf ginger is often shipped from spring to summer, and the fibers are soft, glossy and fresh.

(6) Finally, the prepared ingredients were blended at a ratio of radish 5, scallion 2, persimmon 3, garlic 1.5, and ginger 0.5 to prepare a seasoning material.

In the present embodiment, although the mixing ratio of the seasoning material is limited to a specific value, any one of the raw materials will have a ratio increase and decrease of about 1 to 5%.

1-3. Kimchi Seasoning

Kimchi seasoning was prepared by mixing red pepper solution prepared in 1-1, seasoning material prepared in 1-2, red pepper powder, and shrimp and anchovy chops. At this time, the mixture was mixed in the ratio of the red sap solution 4, seasoning material 12, pepper powder 5, shrimp chopsticks 2, anchovy chopsticks 1, and then aged for 18 hours at a low temperature of about 10 ℃. By mixing the anchovy and shrimp chops with kimchi seasoning in advance as described above and ripening at low temperature, the kimchi seasoning can be made better, and the crispness of cabbage can be maintained for a long time by using such kimchi seasoning.

Example 2 Preparation of Kimchi

2-1. Preparation of Pickled Chinese Cabbage

First, prepare a cabbage filled with solid cabbage and wash it cleanly. Then, remove the outer leaves of the cabbage, divide it into 2 to 4 portions, sprinkle evenly with the sun salt, and when it is properly seasoned, soak it in water for 4-6 hours to marinated cabbage It was. Chinese cabbage pickled in brine was washed 5 times with clean water, and then placed in a basket and dried for 3 to 6 hours to remove water. At this time, if the salt is too long or the concentration of salt is too thick, the taste of cabbage or radish is lost, so the concentration of salt is 2 ~ 3% for winter kimjang, 4 ~ 5% for spring and 5% for summer. In addition, the sun salt is preferably domestic, but it is indistinguishable from the imported and naked eye, but when touched by hand, the domestic is easily broken and the imported is hard and not easily broken. Use it.

2-2 Preparation of Kimchi

Kimchi seasoning prepared in Example 1 to the pickled cabbage prepared in 2-1 was prepared by mixing the kimchi seasoning with cabbage evenly by hand at a mixing ratio of 78: 22. Kimchi prepared in this way is to be aged 2-3 days at room temperature in the summer, one week at room temperature in the winter.

2-3 Packing and Distribution

The seasoning was added to the kimchi prepared above and then packed in units of 1kg, 3kg, 5kg, 10kg, 20kg. The packaging material was vacuum packed using conventional pouch packaging materials such as PET, aluminum or PE. The kimchi of the present invention packaged as described above is refrigerated in a range of 0 to 6 ° C., and thus can be distributed for about 1 to 3 months.

Experimental Example 1 Sensory Evaluation

Kimchi containing the red saline solution, sweet persimmon and persimmon leaves as a sweetening ingredient prepared in Example 2, and prepared by the method of Example 2, but prepared by the method of Example 2 cabbage kimchi, containing only the red sake solution as sweetener To compare the general cabbage kimchi containing as a sweet component to evaluate the color, texture, flavor, taste and overall taste. In this experiment, a population of 20 people was selected and evaluated, and the result was represented by a 10-point evaluation method.

(1 ------------------- 5 ------------------- 10)

Very good Very good

Red sap , Sweet persimmon And persimmon leaves
As a sweet ingredient Kimchi containing Only red blood solution As a sweet ingredient
Kimchi containing Starch syrup As a sweet ingredient
Kimchi containing Color 9 9 6 Texture 10 7 6 Flavor 9 7 6 Rich flavor 9 7 5 Overall
Likelihood 9.5 7 6

As can be seen in Table 1, in the case of kimchi containing the hongsi liquid, sweet persimmon and persimmon leaves as a sweetening component, compared to the case of adding only the hongsi liquid, a distinctive color of vivid bright red color by vivid colors In addition, the overall preference of sweet persimmon and persimmon leaves was significantly higher. In addition, it was confirmed that the kimchi containing the red sap solution, sweet persimmon and persimmon leaf as the sweetening component of the present invention was significantly superior in the overall evaluation items such as color and texture compared to kimchi containing the syrup as a sweetening component.

As described above, when preparing kimchi seasoning containing red sap solution, sweet persimmon and persimmon leaf as sweetening ingredients, and manufacturing kimchi using the same, nutrients such as vitamins and minerals have a sense of persimmon compared to the case of adding simple sugar such as starch syrup. While it can be added, it adds the rich taste and color of hongsi, adds the sweet taste and texture of sweet persimmon, and adds the rich taste and flavor of persimmon leaf, so that kimchi can be remarkably improved in taste and nutrition. In addition, the kimchi sauce contains red sap solution, sweet persimmon and persimmon leaves, which can double the reliability of kimchi soup when it is matured, creating a harmony of taste that suits the taste of modern people while maintaining the traditional taste of kimchi. It is considered to be.

The present invention is not limited to the embodiments described above, it is apparent to those skilled in the art that various modifications and variations can be made without departing from the spirit and scope of the present invention. Therefore, such modifications or variations will have to belong to the claims of the present invention.

Claims

(a) removing the skin and seeds of the hongsi prepared by washing thoroughly, and then preparing a hongsi liquid by stirring;
(b) Prepared by slicing freshly washed radish, prepared by slicing freshly washed scallions to a predetermined size, slicing freshly washed sweet persimmons, and washing persimmon leaves cleanly and preparing freshly washed garlic and Seasonings include sweet persimmons and persimmon leaves, each of which is prepared by removing ginger from its shell and then mixing each ingredient in the order of 3 to 5: 3 to 5: 3 to 5: 3 to 5: 1 to 3: 1 to 3. Material preparation step; And
(c) mixing the prepared seasoning material, the prepared red sap solution, red pepper powder and salted fish in a ratio of 10 to 20: 3 to 7: 5 to 10: 3 to 7, and then aging for 12 to 24 hours. Characterized in that,
Kimchi seasoning containing red sap solution, sweet persimmon and persimmon leaves as a sweetening ingredient.

Kimchi seasoning comprising a red sap solution, sweet persimmon and persimmon leaves as a sweetener, characterized in that it is prepared by the method of claim 1.

In the method of manufacturing a cabbage kimchi prepared by cutting the cabbage selected as the main raw material of kimchi to a suitable size, the step of pickling the cabbage with saline, desalting and washing, dehydration and kimchi seasoning step,
The kimchi seasoning method of kimchi, characterized in that the kimchi seasoning containing the red sap solution, sweet persimmon and persimmon leaves as a sweetening ingredient according to claim 2.

The method of claim 3, wherein
The step of mixing the kimchi, characterized in that the pickled cabbage and the kimchi seasoning dehydrated by the dehydration step to mix so as to mix at a ratio of 70 ~ 80: 20 ~ 30.