KR20160060989A - Sibjeondaebo Kimchi and Manufacturing Method thereof - Google Patents
Sibjeondaebo Kimchi and Manufacturing Method thereof Download PDFInfo
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- KR20160060989A KR20160060989A KR1020140163295A KR20140163295A KR20160060989A KR 20160060989 A KR20160060989 A KR 20160060989A KR 1020140163295 A KR1020140163295 A KR 1020140163295A KR 20140163295 A KR20140163295 A KR 20140163295A KR 20160060989 A KR20160060989 A KR 20160060989A
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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
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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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S435/00—Chemistry: molecular biology and microbiology
- Y10S435/813—Continuous fermentation
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Abstract
The present invention relates to a method for producing kimchi sauce by using water, which is known as a safflower, which is known as a safflower and used for manufacturing kimchi seasonings, while keeping the effective ingredient as a preservative, The present invention provides a kimchi which can maximize the flavor and functional efficacy of the kimchi. According to one aspect of the present invention, the Kimchi comprises 0.16 ~ 0.26% by weight of Angelica giganteus, 0.16 ~ 0.26% by weight of cinnabar, 0.16 ~ 0.16 to 0.26% by weight of Baechong, 0.16 to 0.26% by weight of Baekbong, 0.16 to 0.26% by weight of Cinnamon, 0.16 to 0.26% by weight of Baekjong, 0.16 to 0.26% 13.66 to 13.76% by weight of boiled broth mixed with 0.07 to 0.17% by weight of ginseng, 2.38 to 2.47% by weight of jujube, and 95.13 to 95.23% by weight of water; Salted Chinese cabbage 59.95 ~ 60.05 wt%; , 3.64 to 9.36% by weight of red pepper powder, 9.46 to 9.56% by weight of garlic, 1.60 to 1.70% by weight of ginger, 5.65 to 5.75 wt.% Of fish sauce, 7.56 to 7.66 wt.% Of shrimp, 4.39 From 4.49 to 4.49% by weight of leek or mustard, from 1.03 to 1.13% by weight of glutamine sodium, from 5.65 to 5.75% by weight of sugar, from 1.47 to 1.57% by weight of disintegrant salt By weight, and 0.035 to 0.045% by weight of residual filler.
Description
More particularly, the present invention relates to a kimchi and a method of manufacturing the kimchi, which are representative Korean native foods, and more particularly, to a method of manufacturing Kimchi using a water- The present invention relates to a safflower chicken kimchi as a functional kimchi capable of maintaining the health of the human body by allowing it to be edible and consumable.
Generally, kimchi is a representative food of Korea, rich in lactic acid bacteria, and rich in vitamins and iron, making it a global health food.
In recent years, many methods have been discussed for globalization of Kimchi, increase of nutritional components and efficacy. For this reason, methods of adding herbal ingredients in addition to Kimchi 's own ingredients have been developed.
BACKGROUND OF THE INVENTION [0002] The prior art discloses a technique for adding a herbal ingredient to kimchi or adding ingredients extracted from herbal ingredients.
Korean Patent No. 0506164 entitled " Method of manufacturing herbal kimchi "relates to a method of aging Chinese cabbage having undergone washing and dehydration in a Chinese herbal medicine liquid.
Korean Patent No. 0632379 discloses a method for preparing kimchi by adding water to the herbal medicine after adding water to the herbal medicine and adding other powder materials to the extract.
Korean Patent No. 0430429 entitled " Method for producing herbal kimchi added with sweet potato material "is directed to a method for preparing kimchi by using water as an extract solution obtained by adding water to herbal medicine ingredients used in sweet pot .
Korean Patent No. 0414953 entitled " Method of Manufacturing Oriental Medicine Kimchi According to Sasang Constitution "is a method of manufacturing kimchi by using water for herbal medicine materials selected from suitable medicinal materials according to sasang constitution, It is about the method.
Most of the herbal medicine extracts made by conventional methods are used in the production of kimchi using refined oil after using water in herbal medicine materials as in the previously disclosed patents, The amount of the active ingredient is lost, and the amount of the active ingredient absorbed by the human body is so small that it is difficult to expect its efficacy. In addition, there is a problem that the flavor of kimchi is adversely affected due to the inherent flavor of herbal medicines in the kimchi produced using the herbal medicine extract made by the conventional method.
Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and an object of the present invention is to provide a kimchi sauce, The purpose of this study is to provide kimchi which can maximize the flavor and functional efficacy of kimchi by allowing the flavor to be harmonized with the unique flavor of kimchi without any sense of resistance.
In order to attain the above object, the present invention provides a pre-baked kimchi comprising 0.16 ~ 0.26 wt% of Angelica giganteum, 0.16 ~ 0.26 wt% of citron, 0.16 ~ 0.26 wt% of peony root, 0.16 ~ 0.26 wt% 0.16 ~ 0.26% by weight of Baegong, 0.16 ~ 0.26% by weight of cinnamon, 0.16 ~ 0.26% by weight of Baegong, 0.16 ~ 0.26% of Baegi, 0.56 ~ 0.66% of licorice, 0.07 ~ 0.17% 13.66 to 13.76% by weight of boiled seaweed prepared by mixing 2.38 to 2.47% by weight of jujube, and 95.13 to 95.23% by weight of water; Salted Chinese cabbage 59.95 ~ 60.05 wt%; , 3.64 to 9.36% by weight of red pepper powder, 9.46 to 9.56% by weight of garlic, 1.60 to 1.70% by weight of ginger, 5.65 to 5.75 wt.% Of fish sauce, 7.56 to 7.66 wt.% Of shrimp, 4.39 From 4.49 to 4.49% by weight of leek or mustard, from 1.03 to 1.13% by weight of glutamine sodium, from 5.65 to 5.75% by weight of sugar, from 1.47 to 1.57% by weight of disintegrant salt By weight, and 0.035 to 0.045% by weight of residual filler.
According to another aspect of the present invention, there is provided a method for preparing a pre-baked kimchi comprising the steps of: (a) mixing 0.16-0.26 wt% of Angelica gigas Nakai, 0.16-0.26 wt% of Taenium, 0.16-0.26 wt% 0.16 to 0.26 wt% of Sulfur, 0.16 to 0.26 wt% of Baekbong, 0.16 to 0.26 wt% of Cinnamon, 0.16 to 0.26 wt% of Baegu, 0.16 to 0.26 wt% of Baegi, 0.56 to 0.66 wt% of Licorice, 0.17 wt% of ginseng, and 2.38 to 2.47 wt% of jujube in 95.13 to 95.23 wt% of water and boiling for 108 minutes to 132 minutes to make broth; (b) 31.64 ~ 31.74 wt% of red pepper powder, 20.23 ~ 20.33 wt% red pepper powder, 9.46 ~ 9.56 wt% garlic, 1.60 ~ 1.70 wt% ginger, 5.65 ~ 5.75 wt.% of fish sauce, 7.56 ~ 7.66 wt. , From 4.39 to 4.49 wt% of onion, 6.29 to 6.39 wt% of onion, 4.39 to 4.49 wt% of leek or mustard, 1.03 to 1.13 wt% of glutamine sodium, 5.65 to 5.75 wt% of sugar, 1.47 to 1.57 wt% And 0.035 to 0.045% by weight of residual solids; (c) providing pickled Chinese cabbage; And (d) mixing the broth prepared in the step (a) with the ingredient provided in the step (b) to prepare a kimchi sauce, placing the kimchi sauce in the pickled cabbage provided in the step (c) (D) may contain 13.66 to 13.76% by weight of the broth, 26.24 to 26.34% by weight of the above ingredients, and 59.95 to 60.05% by weight of the pickled Chinese cabbage. have.
INDUSTRIAL APPLICABILITY As described above, according to the present invention, it is possible to use kimchi sauce, which is known as a safflower, which is used for preparing kimchi sauce, It is possible to maximize the flavor and health functional efficacy of kimchi by allowing the general person to be able to eat and drink continuously without irritation.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart for explaining a preliminary herb breeding kimchi according to an embodiment of the present invention and a method for producing the same.
Hereinafter, embodiments of the present invention will be described in detail with reference to FIG.
EXAMPLES Example 1: Preparation of a herbarium (hereinafter referred to as broth) (S110)
The medicinal herbs shown in Table 1 were cleaned and dried, and then cut into aliquots. The prepared materials were mixed in the amounts shown in Table 1 and water was added and boiled for 120 minutes (45 minutes at relatively high heat, 75 minutes at later charge).
(gravy)
In the present embodiment, the time for boiling the herbicide can be adjusted within the range of 108 to 132 minutes, and the content ratio in Table 1 is 0.16 to 0.26 wt% for Angelica gigas Nakai, 0.16 to 0.26 wt% 0.16 to 0.26% by weight of white rice, 0.16 to 0.26% by weight of white rice, 0.16 to 0.26% by weight of cinnamon, 0.16 to 0.26% by weight of white rice, 0.16 to 0.26% by weight of white rice, % Of ginseng, 0.07 to 0.17 wt% of ginseng, 2.38 to 2.47 wt% of jujube, and 95.13 to 95.23 wt% of water.
When the content ratio is out of the range or the time range is less than the range suggested in this embodiment, various pharmacological actions of the medicinal herb become insufficient and if the content ratio and the time range are exceeded or exceeded, the flavor of the finished kimchi is adversely affected. Therefore, it is very important to boil the hot water charge within the content ratio and the time range suggested in the present embodiment.
Example 2. Preparation of Substrate (S120)
Prepared in the amounts shown in Table 2 below as ingredients for kimchi seasonings, such as mung bean, red pepper powder, garlic, ginger, fish sauce, salted shrimp, green onion, onion, leek (or mustard), sodium glutamate, sugar, To make necessary care and mix them properly.
(Kimchi seasoning)
In the present embodiment, the content ratio of Table 2 is 31.64 to 31.74% by weight, red pepper powder is 20.23 to 20.33% by weight, garlic is 9.46 to 9.56% by weight, ginger is 1.60 to 1.70% by weight, The content of glutinous rice was 1.03 ~ 1.13 wt%, the content of sugar was 5.65 ~ 5.75 wt%, and the content of glutamic acid was 5.6 ~ 5.75 wt%, and that of onion was 6.29 ~ 6.39 wt% , The scouring salt can be adjusted in the range of 1.47 to 1.57 wt.% And the residual scorch can be adjusted in the range of 0.035 to 0.045 wt.%. If the content ratio is out of the range, the flavor of the finished kimchi is adversely affected. It is very important.
Example 3: Pickled Chinese cabbage (S130)
1, the purchased Chinese cabbage was prepared by polishing the purchased Chinese cabbage (S131) and pre-treating it by soaking in brine (S132), washing (S133) and dehydration (S134) Prepared in the amounts shown in Table 3 below in accordance with the amount of material prepared in 2.
Example 4. Daejeon Daeboen Manufacture of Kimchi S140 )
(S141), and the kimchi sauce was introduced into the pickled cabbage prepared in Example 3 (S142), and the safflower kimchi was added to the cabbage prepared in Example 3 (S143). The pre-fermented kimchi prepared in step S143 was kept at room temperature for 7 days and aged. After the fermentation, the fermented kimchi was stored for 1 to 3 years after the fermentation and allowed to be ingested. The composition ratios (or component ratios or content ratios) of the preliminary iron-bearing kimchi completed in step S143 are shown in Table 4 below.
In the present embodiment, the content ratio of Table 4 can be adjusted in the range of 13.66 to 13.76% by weight for soup stock, 26.24 to 26.34% by weight for sub ingredient, and 59.95 to 60.05% by weight for pickled Chinese cabbage, If the above range is exceeded, various pharmacological actions of the medicinal herb are weak or the effect of increasing the content is insignificant, and the flavor of the finished kimchi is adversely affected. Therefore, it is very important to set the content ratio of the medicinal herb Kimchi to the above range .
Example 5. Sensory Evaluation
Sensory evaluation on the odor, color, flavor, texture, and taste of Daejeon Daebo Kimchi prepared in Example 4 was performed on a general scale of 7 points scale at a scale of 99.5% (p <0.05) The results are shown in Table 5 below. The comparative examples were tested with one randomly selected product among a plurality of kimchi products manufactured to fall outside the content ranges of Examples 1 to 4 described above. The sensory test scores were as follows: "1 point: very bad, 2 points: bad, 3 points: slightly worse, 4 points: normal, 5 points: slightly better, 6 points: good, 7 points: very good". As shown in the following Table 5, the pre-fermented kimchi prepared according to the content ranges of the above-mentioned Examples 1 to 4, while retaining the active ingredient of the herbal medicine as a preservative, the inherent flavor of herbal medicines, And it is possible to maximize the flavor and health functional efficacy of kimchi by allowing the general person to be able to eat and drink continuously without irritation.
The foregoing description is merely illustrative of the technical idea of the present invention, and various changes and modifications may be made by those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are intended to illustrate rather than limit the scope of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.
Claims (2)
Salted Chinese cabbage 59.95 ~ 60.05 wt%; And
A shrimp sauce having a boiling point of 31.64 to 31.74 wt%, a red pepper powder having a boiling point of 20.23 to 20.33 wt%, garlic having a boiling point of 9.46 to 9.56 wt%, ginger having a boiling point of 1.60 to 1.70 wt% 4.49 to 4.49 wt.% Of leek or mustard, 1.03 to 1.13 wt.% Of glutamine sodium, 5.65 to 5.75 wt.% Of sugar, 1.47 to 1.57 wt.% Of disintegrating salt, And 0.035 to 0.045% by weight of residual filler; 26.24 to 26.34% by weight;
Including the.
(b) 31.64 ~ 31.74 wt% of red pepper powder, 20.23 ~ 20.33 wt% red pepper powder, 9.46 ~ 9.56 wt% garlic, 1.60 ~ 1.70 wt% ginger, 5.65 ~ 5.75 wt.% of fish sauce, 7.56 ~ 7.66 wt. , From 4.39 to 4.49 wt% of onion, 6.29 to 6.39 wt% of onion, 4.39 to 4.49 wt% of leek or mustard, 1.03 to 1.13 wt% of glutamine sodium, 5.65 to 5.75 wt% of sugar, 1.47 to 1.57 wt% And 0.035 to 0.045% by weight of residual filler;
(c) providing pickled Chinese cabbage; And
(d) The soup prepared in the step (a) is mixed with the ingredient provided in the step (b) to prepare a kimchi sauce, and the kimchi season is inserted into the pickled cabbage provided in the step (c) , ≪ / RTI >
The method according to any one of claims 1 to 5, wherein the preliminary preparation kimchi prepared in step (d) comprises 13.66 to 13.76 wt% of the broth, 26.24 to 26.34 wt% of the components, and 59.95 to 60.05 wt% of the pickled Chinese cabbage .
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020140163295A KR20160060989A (en) | 2014-11-21 | 2014-11-21 | Sibjeondaebo Kimchi and Manufacturing Method thereof |
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| KR1020140163295A KR20160060989A (en) | 2014-11-21 | 2014-11-21 | Sibjeondaebo Kimchi and Manufacturing Method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101975827B1 (en) * | 2017-11-30 | 2019-05-08 | 참자연마을 영농조합법인 | Method for producing Chinese cabbage Kimchi using Dabok red pepper powder |
| KR20220155803A (en) * | 2021-05-17 | 2022-11-24 | 곽현정 | Manufacturing method for squeezable kimchi and squeezable kimchi manufacured using the same |
-
2014
- 2014-11-21 KR KR1020140163295A patent/KR20160060989A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101975827B1 (en) * | 2017-11-30 | 2019-05-08 | 참자연마을 영농조합법인 | Method for producing Chinese cabbage Kimchi using Dabok red pepper powder |
| KR20220155803A (en) * | 2021-05-17 | 2022-11-24 | 곽현정 | Manufacturing method for squeezable kimchi and squeezable kimchi manufacured using the same |
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