KR20210023478A - A kimchi spice using apple peel fermentation stimulate ingredient and a apple pell spice kimchi using kimchi spice and a method of apple pell kimchi thereof - Google Patents

A kimchi spice using apple peel fermentation stimulate ingredient and a apple pell spice kimchi using kimchi spice and a method of apple pell kimchi thereof Download PDF

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KR20210023478A
KR20210023478A KR1020190103719A KR20190103719A KR20210023478A KR 20210023478 A KR20210023478 A KR 20210023478A KR 1020190103719 A KR1020190103719 A KR 1020190103719A KR 20190103719 A KR20190103719 A KR 20190103719A KR 20210023478 A KR20210023478 A KR 20210023478A
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kimchi
apple
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apple peel
peel
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박선심
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    • 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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/07—Fruit waste products, e.g. from citrus peel or seeds

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Abstract

The present invention relates to a method for producing apple rind kimchi using apple rind fermentation promoting ingredients. The method comprises: a salted cabbage washing step of washing cabbage, salting the same in salt water, and washing the salted cabbage; an apple rind preparation step of washing the salted cabbage, removing water therefrom, and finely pulverizing the same; an apple rind kimchi seasoning preparation step of smoothly mixing 10 to 20 wt% of spring onion, 3 to 5 wt% minced garlic, 1 to 3 wt% minced ginger, 10 to 20 wt% of chopped radish, 3 to 10 wt% of red pepper powder, 3 to 10 wt% of a fish sauce, 3 to 10 wt% of salted shrimp, 3 to 10 wt% of rice paste, 3 to 5 wt% of sugar, 1 to 3 wt% of bay salt, and 20 to 30 wt% of finely pulverized apple rind; an apple rind kimchi seasoning cabbage stuffing addition step of smoothly adding the prepared apple rind kimchi seasoning; and a step of storing and fermenting an apple rind kimchi seasoning cabbage to which apple rind kimchi seasoning cabbage stuffing is added. According to the present invention, an apple rind kimchi seasoning which is ripened in a short time and is nutritious can be produced.

Description

사과껍질의 발효촉진 성분을 이용한 사과껍질김치양념 및 사과껍질김치양념을 이용한 사과껍질양념김치 및 그 사과껍질양념김치 제조방법{A KIMCHI SPICE USING APPLE PEEL FERMENTATION STIMULATE INGREDIENT AND A APPLE PELL SPICE KIMCHI USING KIMCHI SPICE AND A METHOD OF APPLE PELL KIMCHI THEREOF} Apple peel kimchi seasoning using apple peel fermentation-promoting ingredients and apple peel seasoned kimchi using apple peel kimchi seasoning, and a method of manufacturing the apple peel seasoned kimchi {A KIMCHI SPICE USING APPLE PEEL FERMENTATION STIMULATE INGREDIENT AND A APPLE PELL SPICE KIMCHI USING KIMCHI USING KIMCHI SPICE AND A METHOD OF APPLE PELL KIMCHI THEREOF}

본 발명은 사과껍질의 다양한 영양분과 김치발효를 촉진하는 성분을 이용한 짧은 시간에 숙성되고 영양분이 많은 사과껍질김치양념 및 사과껍질김치양념을 이용한 사과껍질양념김치 및 그 사과껍질양념김치 제조방법에 관한 것이다. The present invention relates to apple peel seasoned kimchi using various nutrients of apple peel and ingredients that promote kimchi fermentation, and apple peel seasoned kimchi using apple peel kimchi seasoning and apple peel seasoned kimchi that are aged in a short time and have a lot of nutrients. will be.

김치는 우리 민족의 고유한 전통발효식품으로 소금에 절인 배추에 다양한 양념을 넣어 숙성 발효시키는 수많은 방법들이 있다. Kimchi is a traditional fermented food unique to the Korean people, and there are numerous methods of fermenting and fermenting various seasonings in salted cabbage.

건강에 관한 관심이 증가하면서 발효식품에 대한 소비자의 요구가 증가하고 있다. 또한 1인 가구 및 소가족원의 세대 증가로 집에서 김치를 담가 먹는 것보다 찬방에서 사서 먹는 것이 간편하고 경제적인 추세로 바뀌고 있다.As interest in health increases, consumers' demand for fermented foods is increasing. In addition, as the number of single-person households and small family members increases, it is becoming more convenient and economical to buy and eat kimchi at home rather than making kimchi at home.

또한 외식문화의 증가로 식당에서 신선하고 영양분이 많은 김치의 수요증가로 대단위 김치공장이나, 주거단지 내에서 소규모 찬방 등이 유행하면서 다양한 김치가 개발되고 있다. In addition, a variety of kimchi is being developed as large-scale kimchi factories and small-scale cafeteria are popular in a residential complex as the demand for fresh and nutritious kimchi in restaurants increases due to the increase in dining out culture.

김치에 대한 기술은 김치의 저장성을 향상시키면서, 새로운 기능성 물질을 이용한 기능성 김치뿐만 아니라, 보다 빨리 숙성되면서 신선한, 식당에서 사용되는 겉절이 또는 찬방용 김치가 활발하게 연구 진행되고 있다.As for kimchi technology, not only functional kimchi using new functional materials while improving the storage properties of kimchi, but also fresh kimchi used in restaurants or chanbang kimchi, which are fresh and used in restaurants, are being actively researched.

한국등록특허 10-1838674호 한국공개특허 2013-0037772호Korean Patent Registration No. 10-1838674 Korean Patent Publication No. 2013-0037772

본 발명은 사과껍질의 다양한 영양분과 김치발효를 촉진하는 성분을 이용한 짧은 시간에 숙성되고 영양분이 많은 사과껍질김치양념을 제공하는 데 있다. The present invention is to provide an apple peel kimchi seasoning that is aged in a short time and is rich in nutrients using various nutrients of apple peel and ingredients that promote kimchi fermentation.

또한 사과껍질의 다양한 영양분과 김치발효를 촉진하는 성분을 이용한 사과껍질김치양념을 이용한 사과껍질양념김치를 제공하는데 있다.In addition, it is to provide apple peel seasoned kimchi using apple peel kimchi seasoning using various nutrients of apple peel and ingredients that promote kimchi fermentation.

또한 사과껍질의 다양한 영양분과 김치발효를 촉진하는 성분을 이용한 사과껍질김치양념을 이용한 사과껍질양념김치 제조방법을 제공하는데 있다. In addition, it is to provide a method for preparing apple peel seasoned kimchi using apple peel kimchi seasoning using various nutrients of apple peel and ingredients that promote kimchi fermentation.

상기와 같은 목적을 달성하기 위한 수단으로, As a means to achieve the above object,

파 10중량%~20중량%, 다진 마늘 3중량%~5중량%, 다진 생강 1중량%~3중량%, 잘게 썬 무 10중량%~20중량%, 고춧가루 3중량%~10중량%, 액젓 3중량%~10중량%, 새우젓 3중량%~10중량%, 쌀로 만든 풀 3중량%~10중량%, 설탕 3중량%~5중량%, 천일염 1중량%~3중량%, 잘게 분쇄된 사과껍질 20중량%~30중량%를 잘 혼합된 사과껍질김치양념을 포함한다.Green onion 10% to 20% by weight, minced garlic 3% to 5% by weight, minced ginger 1% to 3% by weight, finely chopped radish 10% to 20% by weight, red pepper powder 3% to 10% by weight, fish sauce 3% to 10% by weight, 3% to 10% by weight of salted shrimp, 3% to 10% by weight of rice grass, 3% to 5% sugar, 1% to 3% by weight of sea salt, finely crushed apples It includes a well-mixed apple peel kimchi seasoning with 20% to 30% by weight of peel.

상기 파는 쪽파, 대파, 양파를 각각 넣거나, 또는 둘 이상이 혼합된 것을 포함한다. The leeks include chives, leeks, onions, or a mixture of two or more.

상기 사과껍질은 사과 속을 제거한 싱싱한 껍질이거나, 또는 사과 속이 제거된 껍질을 건조한 것으로 류코노스톡 젖산균 발효를 촉진하는 것을 포함한다.The apple peel is a fresh peel from which the inside of the apple has been removed, or by drying the peel from which the inside of the apple has been removed, and thus promoting fermentation of Leukonostock lactic acid bacteria.

상기 액젓은 멸치액젓 또는 까나리액젓을 포함한다.The fish sauce includes anchovy fish sauce or canari fish sauce.

상기 새우젓은 육젓인 것을 포함한다.The salted shrimp includes that of yukjeot.

상기와 같은 목적을 달성하기 위한 수단으로, As a means to achieve the above object,

배추를 세척하고 소금물에 절이고 절인 배추를 세척하는 절인 배추세척 단계;Washing the pickled cabbage, washing the cabbage, pickling it in salt water, and washing the pickled cabbage;

절인 배추세척 후 물빼기 및 사과껍질을 잘게 분쇄하는 사과껍질준비 단계; After washing the pickled cabbage, the step of preparing an apple peel of draining water and crushing the apple peel finely;

파 10중량%~20중량%, 다진 마늘 3중량%~5중량%, 다진 생강 1중량%~3중량%, 잘게 썬 무 10중량%~20중량%, 고춧가루 3중량%~10중량%, 액젓 3중량%~10중량%, 새우젓 3중량%~10중량%, 쌀로 만든 풀 3중량%~10중량%, 설탕 3중량%~5중량%, 천일염 1중량%~3중량%, 잘게 분쇄된 사과껍질 20중량%~30중량%를 잘 혼합하는 사과껍질김치양념준비 단계;Green onion 10% to 20% by weight, minced garlic 3% to 5% by weight, minced ginger 1% to 3% by weight, finely chopped radish 10% to 20% by weight, red pepper powder 3% to 10% by weight, fish sauce 3% to 10% by weight, 3% to 10% by weight of salted shrimp, 3% to 10% by weight of rice grass, 3% to 5% sugar, 1% to 3% by weight of sea salt, finely crushed apples Preparing apple peel kimchi seasoning of well mixing 20% by weight to 30% by weight of the peel;

상기 준비된 사과껍질김치양념을 배추 속에 잘 넣는 사과껍질김치양념 배추속 넣기 단계;Putting the prepared apple peel kimchi seasoning in the cabbage seasoning, well putting the prepared apple peel kimchi seasoning in the cabbage;

상기 사과껍질김치양념 속을 넣은 사과껍질김치양념배추를 용기에 저장하여 발효하는 것을 포함한다.It includes fermenting by storing the apple peel kimchi seasoned cabbage containing the apple peel kimchi seasoning in a container.

상기 사과껍질은 사과 속을 제거한 싱싱한 껍질이거나, 사과 속이 제거된 껍질을 건조한 것을 포함한다.The apple peel is a fresh peel from which the inside of an apple is removed, or includes a dry peel from which the inside of the apple is removed.

상기 파는 쪽파, 대파, 양파를 각각 넣거나 둘 이상을 혼합하여 넣는 것을 포함한다. It includes adding chives, green onions, onions, or a mixture of two or more.

상기 액젓은 멸치액젓, 까나리액젓을 포함한다.The fish sauce includes anchovy fish sauce and canary fish sauce.

상기 새우젓은 육젓인 것을 포함한다.The salted shrimp includes that of yukjeot.

상기 절인 배추세척 후 물을 빼는 것은 30분 넘게 자연스럽게 물이 빠지도록 물 빠짐이 좋은 곳에 올려놓는 것을 포함한다.Draining the water after washing the pickled cabbage includes placing it in a well-drained place so that the water naturally drains for more than 30 minutes.

배추를 소금에 절이는 것은 배추가 휘어지면 적당한 것을 포함한다.Salting the cabbage includes anything suitable when the cabbage is bent.

상기 발효단계는 밀폐된 용기에서 1일 이내의 발효숙성을 포함한다.The fermentation step includes fermentation and maturation within 1 day in a sealed container.

상기 배추 절이기는 겉절이 배추를 포함한다.The above-mentioned pickled cabbage includes geotjeolyi cabbage.

상기와 같은 목적을 달성하기 위한 수단으로, As a means to achieve the above object,

배추를 세척하고 소금물에 절이고 절인 배추를 세척하는 절인 배추세척 단계;Washing the pickled cabbage, washing the cabbage, pickling it in salt water, and washing the pickled cabbage;

절인 배추세척 후 물빼기 및 사과껍질을 잘게 분쇄하는 사과껍질준비 단계; After washing the pickled cabbage, the step of preparing an apple peel of draining water and crushing the apple peel finely;

파 10중량%~20중량%, 다진 마늘 3중량%~5중량%, 다진 생강 1중량%~3중량%, 잘게 썬 무 10중량%~20중량%, 고춧가루 3중량%~10중량%, 액젓 3중량%~10중량%, 새우젓 3중량%~10중량%, 쌀로 만든 풀 3중량%~10중량%, 설탕 3중량%~5중량%, 천일염 1중량%~3중량%, 잘게 분쇄된 사과껍질 20중량%~30중량%를 잘 혼합하는 사과껍질김치양념준비 단계;Green onion 10% to 20% by weight, minced garlic 3% to 5% by weight, minced ginger 1% to 3% by weight, finely chopped radish 10% to 20% by weight, red pepper powder 3% to 10% by weight, fish sauce 3% to 10% by weight, 3% to 10% by weight of salted shrimp, 3% to 10% by weight of rice grass, 3% to 5% sugar, 1% to 3% by weight of sea salt, finely crushed apples Preparing apple peel kimchi seasoning of well mixing 20% by weight to 30% by weight of the peel;

상기 준비된 사과껍질김치양념을 배추 속에 잘 넣는 사과껍질김치양념 배추속 넣기 단계;Putting the prepared apple peel kimchi seasoning in the cabbage seasoning, well putting the prepared apple peel kimchi seasoning in the cabbage;

상기 사과껍질김치양념 속을 넣은 사과껍질김치양념배추를 용기에 저장하여 발효된 사과껍질양념김치를 포함한다.The apple peel kimchi seasoned cabbage containing the apple peel kimchi seasoning is stored in a container, and fermented apple peel seasoned kimchi is included.

상기 사과껍질양념김치는 야쿠르트 향기를 포함한다.The apple peel seasoned kimchi contains the fragrance of Yakult.

상기 사과껍질양념김치는 겉절이를 포함한다.The apple peel seasoned kimchi includes geotjeolli.

상기 사과껍질양념김치는 갓김치를 포함한다.The apple peel seasoned kimchi includes fresh kimchi.

본 발명에 따른, 사과껍질의 발효촉진 성분을 이용한 사과껍질김치양념을 이용하여 발효가 빨리 잘되고 건강에 좋은 사과껍질양념김치 제조방법을 얻을 수 있다. According to the present invention, by using the apple peel kimchi seasoning using the fermentation promoting component of the apple peel, it is possible to obtain a method for producing apple peel seasoned kimchi that is well fermented and good for health.

본 발명에 따른, 사과껍질의 발효촉진 성분을 이용한 사과껍질김치양념을 이용하여 발효가 빨리 잘되고 건강에 좋은 사과껍질양념김치를 얻을 수 있다. According to the present invention, by using the apple peel kimchi seasoning using the fermentation promoting component of the apple peel, it is possible to obtain an apple peel seasoned kimchi that is well fermented and good for health.

본 발명에 따른, 사과껍질의 발효촉진 성분을 이용한 사과껍질김치양념을 이용하여 발효가 빨리 잘되고 건강에 좋은 사과껍질양념김치를 대량으로 신속하게 생산하여 찬방이나 음식점에 공급할 수 있다.According to the present invention, by using the apple peel kimchi seasoning using the fermentation promoting component of the apple peel, the fermentation is fast and healthy apple peel seasoned kimchi can be rapidly produced in large quantities and supplied to a cupboard or restaurant.

도 1은 본 발명의 사과껍질의 발효촉진 성분을 이용한 사과껍질김치양념을 이용한 사과껍질양념김치를 제조하는 주요공정을 보여주는 공정도이다.
도 2는 본 발명의 사과껍질의 발효촉진 성분을 이용한 사과껍질김치양념을 이용한 사과껍질양념김치를 제조하기 위한 절임배추를 보여주는 사진이다.
도 3은 본 발명의 사과껍질의 발효촉진 성분을 이용한 사과껍질김치양념을 이용한 사과껍질양념김치를 제조하기 위한 사과껍질을 보여주는 사진이다.
도 4는 본 발명의 사과껍질의 발효촉진 성분을 이용한 사과껍질김치양념을 이용한 사과껍질양념김치를 제조하기 위한 사과껍질김치양념을 보여주는 사진이다.
도 5는 본 발명의 사과껍질의 발효촉진 성분을 이용한 사과껍질김치양념을 이용한 사과껍질양념겉절이김치를 보여주는 사진이다.
도 6은 본 발명의 사과껍질의 발효촉진 성분을 이용한 사과껍질김치양념을 이용한 사과껍질양념갓김치를 보여주는 사진이다.
도 7은 본 발명의 사과껍질의 발효촉진 성분을 이용한 사과껍질김치양념을 이용한 사과껍질양념김치를 발명한 발효 명인증을 보여주는 사진이다.1 is a flow chart showing the main process of manufacturing apple peel seasoned kimchi using apple peel kimchi seasoning using the fermentation promoting component of the apple peel of the present invention.
Figure 2 is a photograph showing a pickled cabbage for preparing apple peel seasoned kimchi using apple peel kimchi seasoning using the fermentation promoting component of the apple peel of the present invention.
3 is a photograph showing an apple peel for preparing apple peel seasoned kimchi using apple peel kimchi seasoning using the fermentation promoting component of the apple peel of the present invention.
Figure 4 is a photograph showing the apple peel kimchi seasoning for preparing apple peel seasoned kimchi using apple peel kimchi seasoning using the fermentation promoting component of the apple peel of the present invention.
Figure 5 is a photograph showing the apple peel seasoned geotjeoli kimchi using apple peel kimchi seasoning using the fermentation promoting component of the apple peel of the present invention.
Figure 6 is a photograph showing the apple peel seasoned gat kimchi using the apple peel kimchi seasoning using the fermentation promoting component of the apple peel of the present invention.
Figure 7 is a photograph showing the invention of the fermentation name authentication of the apple peel seasoned kimchi using apple peel kimchi seasoning using the fermentation promoting component of the apple peel of the present invention.

본문에 개시되어 있는 본 발명의 실시예들에 대해서, 특정한 구조적 내지 기능적 설명들은 단지 본 발명의 실시예를 설명하기 위한 목적으로 예시된 것으로, 본 발명의 실시예들은 다양한 형태로 실시될 수 있으며 본문에 설명된 실시예들에 한정되는 것으로 해석되어서는 안 된다.With respect to the embodiments of the present invention disclosed in the text, specific structural or functional descriptions have been exemplified for the purpose of describing the embodiments of the present invention only, and the embodiments of the present invention may be implemented in various forms. It should not be construed as being limited to the embodiments described in.

본 발명은 다양한 변경을 가할 수 있고 여러 가지 형태를 가질 수 있는 바, 특정 실시예들을 도면에 예시하고 본문에 상세하게 설명하고자 한다. 그러나 이는 본 발명을 특정한 개시 형태에 대해 한정하려는 것이 아니며, 본 발명의 사상 및 기술 범위에 포함되는 모든 변경, 균등물 내지 대체물을 포함하는 것으로 이해되어야 한다. In the present invention, various modifications may be made and various forms may be applied, and specific embodiments will be illustrated in the drawings and described in detail in the text. However, this is not intended to limit the present invention to a specific form disclosed, it should be understood to include all changes, equivalents, or substitutes included in the spirit and scope of the present invention.

도 1은 본 발명의 사과껍질의 발효촉진 성분을 이용한 사과껍질김치양념을 이용한 사과껍질양념김치를 제조하는 주요공정을 보여주는 공정도이다.1 is a flow chart showing the main process of manufacturing apple peel seasoned kimchi using apple peel kimchi seasoning using the fermentation promoting component of the apple peel of the present invention.

도 2는 본 발명의 사과껍질의 발효촉진 성분을 이용한 사과껍질김치양념을 이용한 사과껍질양념김치를 제조하기 위한 절임배추를 보여주는 사진이다.Figure 2 is a photograph showing a pickled cabbage for preparing apple peel seasoned kimchi using apple peel kimchi seasoning using the fermentation promoting component of the apple peel of the present invention.

도 3은 본 발명의 사과껍질의 발효촉진 성분을 이용한 사과껍질김치양념을 이용한 사과껍질양념김치를 제조하기 위한 사과껍질을 보여주는 사진이다.3 is a photograph showing an apple peel for preparing apple peel seasoned kimchi using apple peel kimchi seasoning using a fermentation promoting component of the apple peel of the present invention.

도 4는 본 발명의 사과껍질의 발효촉진 성분을 이용한 사과껍질김치양념을 이용한 사과껍질양념김치를 제조하기 위한 사과껍질김치양념을 보여주는 사진이다.Figure 4 is a photograph showing the apple peel kimchi seasoning for preparing apple peel seasoned kimchi using apple peel kimchi seasoning using the fermentation promoting component of the apple peel of the present invention.

사과를 하루에 한 개를 먹으면 의사가 필요 없다는 영국속담처럼 사과는 다양한 영양성분을 함유한 과일이다. 사과의 과육보다는 사과의 껍질이 베타카로틴, 플라보노이드 등 각종 무기질 및 비타민 C 등이 훨씬 많이 함유하는 것으로 밝혀졌다.Like the British proverb that eating one apple a day does not require a doctor, apples are a fruit that contains a variety of nutrients. It was found that the skin of an apple contains much more minerals such as beta-carotene and flavonoids, and vitamin C, than the flesh of an apple.

그러나 그동안 사과껍질은 깎아 먹는 것으로 인식되어 사과를 먹을 때는 껍질을 깎아버리면서 다량의 음식물 쓰레기를 배출하는 문제를 발생했다.However, in the meantime, it was recognized that the peel of apples was cut off, and when eating apples, the skin was cut off and a large amount of food waste was discharged.

본 발명은 영양 성분이 다량 함유된 사과껍질을 보다 유용하게 사용해보려고, 사과껍질을 이용한 사과껍질김치양념을 만들어 사과껍질을 이용한 김치를 만들어보겠다는 시도를 한 결과, 일반적인 양념을 넣는 김치보다 발효가 빨리되고, 발효숙성이 잘되어 발생하는 특유의 요구르트 향 및 풍미감이 좋은 사과껍질양념김치를 얻을 수 있었다.The present invention attempts to make apple peel kimchi seasoning using apple peels and try to make kimchi using apple peels in order to use apple peels containing a large amount of nutrients. As a result, fermentation is more effective than kimchi containing general seasonings. Apple peel seasoned kimchi with good yogurt aroma and flavor was obtained due to rapid fermentation and good fermentation.

또한 사과 과육과 사과껍질을 같이 넣거나 또는 각각 단독으로 넣어 사과김치양념을 만들어 비교해보니 사과껍질에 사과 성분이 많이 함유되어있는 관계로 사과껍질만 넣은 경우가 훨씬 발효숙성이 잘되고 요구르트 향 및 풍미감이 좋았다.Also, comparing apple kimchi seasoning by putting apple flesh and apple peel together, or putting each one alone, the apples contain a lot of apple ingredients, so if only apple peels are added, fermentation is better and the flavor and flavor of yogurt are better. it was good.

사과껍질김치양념이 김치발효를 촉진하고 특유의 요구르트 향 및 풍미감을 얻게 하는 이유는, 사과껍질에 많이 들어있는 구연산 성분의 약간의 신맛이 초기 김치발효를 일으키는 류코노스톡 젖산균 발효를 촉진하는 PH4.8 이상의 상태를 유지해주고, 다양한 각종 무기질 및 영양소가 발효되면서 만들어내는 것으로 추정된다.The reason why apple peel kimchi seasoning promotes kimchi fermentation and obtains a unique yogurt scent and flavor is that the slightly sour taste of citric acid, which is contained in a lot of apple peels, promotes the fermentation of leukonostock lactic acid bacteria, which causes early kimchi fermentation. It maintains a state of 8 or more, and is estimated to be produced by fermentation of various minerals and nutrients.

도 1, 2, 3, 4를 참조하여 설명하면, 배추를 소금에 절이면 배추 속에서 수분이 빠져나오고, 소금 자체 염분에 의해서 미생물의 활동이 억제되어 저장성이 좋아지고 김치 속으로 양념이 잘 스며들어 맛도 잘 배어든다.Referring to Figures 1, 2, 3, and 4, when the cabbage is pickled in salt, moisture escapes from the cabbage, and the activity of microorganisms is suppressed by the salt itself, so that the storage property is improved, and the seasoning is well permeated into the kimchi. It tastes well.

또한 배추를 소금에 절이면, 일반적인 세균은 염분에 취약하지만, 젖산균은 염분에 강한 내염성 세균으로 잡균은 제거되고 젖산균만 선택적으로 남게 된다. 배추 절이기는 배추에 소금을 뿌리고 배추가 물이 빠져나가면서 잘 휘어지면 된다.In addition, when the cabbage is pickled in salt, general bacteria are vulnerable to salt, but lactic acid bacteria are salt-resistant bacteria that are resistant to salt, and various bacteria are removed and only lactic acid bacteria remain selectively. To pickle cabbage, sprinkle salt on the cabbage and bend the cabbage as the water drains.

배추 절이기를 끝낸 배추는 소금기를 깨끗이 세척해야 한다. 소금기가 많으면 김치 발효가 늦어짐으로 절임배추를 잘 세척한다. 절임배추를 세척 후 물빼기를 한다. 물빼기는 30분 이상 물이 잘 빠지도록 놓아두면 된다.(도2)After the cabbage is finished pickling, the cabbage should be washed with salt. If there is too much salt, kimchi fermentation will be delayed, so wash the pickled cabbage well. After washing the pickled cabbage, drain the water. To drain the water, let the water drain well for at least 30 minutes (Fig. 2).

사과껍질은 사과 과육이 제거된 신선한 껍질이거나 혹은 사과껍질을 건조하여 저장된 것을 사용한다. 저장은 건조하여 상온에서 저장하는 것이 발효에 관여하는 균들이 살아있어 냉동저장보다 훨씬 좋다. 사과껍질을 잘게 절단하여 믹서에 갈아서 김치양념들과 잘 혼합되도록 준비한다.The apple peel is a fresh peel from which the apple flesh has been removed, or the apple peel is dried and stored. Storage is dry, so storing at room temperature is much better than frozen storage because the bacteria involved in fermentation are alive. Cut the apple peel finely, grind it in a mixer, and prepare it to mix well with the kimchi seasonings.

김치양념으로, 파 10중량%~20중량%, 다진 마늘 3중량%~5중량%, 다진 생강 1중량%~3중량%, 잘게 썬 무 10중량%~20중량%, 고춧가루 3중량%~10중량%, 액젓 3중량%~10중량%, 새우젓 3중량%~10중량%, 쌀로 만든 풀 3중량%~10중량%, 설탕 3중량%~5중량%, 천일염 1중량%~3중량%를 준비하여, 상기 준비된 믹서에 갈아서 분쇄된 사과껍질 20중량%~30중량%를 잘 혼합하여 사과껍질김치양념을 만든다.(도4)With kimchi seasoning, green onions 10% to 20% by weight, minced garlic 3% to 5% by weight, minced ginger 1% to 3% by weight, finely chopped radish 10% to 20% by weight, red pepper powder 3% to 10% Weight%, fish sauce 3% to 10% by weight, shrimp salt 3% to 10% by weight, rice paste 3% to 10% by weight, sugar 3% to 5% by weight, sea salt 1% to 3% by weight In preparation, the apple peel kimchi seasoning is prepared by mixing well with 20% to 30% by weight of pulverized apple peel in the prepared mixer (Fig. 4).

상기 파는 쪽파, 대파, 양파를 각각 넣거나 둘 이상을 혼합하여 넣는 것을 포함한다. 액젓은 멸치액젓, 까나리액젓을 포함한다. 새우젓은 육젓인 것을 포함한다. 상기의 사과껍질김치양념은 필수적으로 들어갈 기본적인 것을 언급한 것으로 기호나 특별한 맛을 내기 위해서 다른 양념을 넣을 수도 있다.It includes adding chives, green onions, onions, or a mixture of two or more. Fish sauce includes anchovy fish sauce and canari fish sauce. Salted shrimp includes salted meat. The above apple peel kimchi seasoning refers to the basic stuff to be included, and other seasonings may be added to give preference or special taste.

물빼기를 마친 절임배추 속에 준비된 사과껍질김치양념을 골고루 펴서 넣는다. 절임배추는 일반배추뿐만 아니라 돌산 갓, 일반 갓, 겉절이 배추 등 다양한 김치를 만들 수 있는 채소류로 대체 가능하다. 특히 겉절이 김치처럼 김치양념을 넣고 단시간에 먹을 수 있는 김치를 만들 때 본 발명의 사과껍질김치양념은 빨리 숙성되면서 요구르트 향이 있고 풍미한 김치를 만들 수 있다. After draining the water, spread the prepared apple peel kimchi seasoning into the pickled cabbage. Pickled cabbage can be replaced with vegetables that can make various types of kimchi, such as Dolsan Goat, Normal Goat, and Geotjeoli Cabbage, as well as regular cabbage. In particular, when making kimchi that can be eaten in a short time by adding kimchi seasoning like kimchi, the apple peeled kimchi seasoning of the present invention is quickly ripened to make yogurt-scented and flavorful kimchi.

속을 넣은 사과껍질김치양념배추를 용기에 넣어 뚜껑을 닫아 밀폐하여 공기가 들어가지 않도록 저장하여 발효시켜 사과껍질양념김치를 얻는다.Put the inside of apple peel kimchi seasoned cabbage into a container, close the lid, seal it, store it so that air does not enter, and ferment it to obtain apple peel seasoned kimchi.

본 발명의 사과껍질김치양념은 앞에서 언급한바와 같이, 사과껍질에 많이 들어있는 구연산 성분의 약간의 신맛이 초기 김치발효를 일으키는 류코노스톡 젖산균 발효를 촉진하는 PH4.8 이상의 상태를 유지해주고, 다양한 각종 무기질 및 영양소가 발효되면서 만들어내는 것으로 추정된다.As mentioned above, the apple peel kimchi seasoning of the present invention maintains a pH of 4.8 or higher, which promotes the fermentation of leukonostock lactic acid bacteria, which causes the initial kimchi fermentation, with a slight acidity of the citric acid component contained in the apple peel. It is estimated that various minerals and nutrients are produced through fermentation.

다양한 채소류를 이용하여 실험결과, 사과껍질이 사과껍질김치양념의 전체질량에서 최소 10%중량%를 차지하는 경우부터 특성이 나타났고, 20중량%~30중량%를 차지하는 경우 일반적인 양념을 넣는 김치보다 발효가 빨리되고, 발효숙성이 잘되어 발생하는 특유의 요구르트 향 및 풍미감이 좋은 사과껍질양념김치를 얻을 수 있었다. As a result of experiments using various vegetables, characteristics were revealed when the apple peel occupies at least 10% by weight of the total mass of the apple peel kimchi seasoning, and when it accounts for 20% to 30% by weight, it is fermented more than kimchi with general seasoning. The apple peel seasoned kimchi with good yogurt aroma and flavor was obtained due to rapid fermentation and good fermentation.

30중량%를 넘는 경우 발효시간 요구르트향 등 사과껍질김치양념 효과가 포화상태를 나타내는 결과를 보여주어 사용되는 사과껍질 중량과는 선형비례관계를 얻을 수 없었다. 사과껍질김치양념에서 가장 적정한 사과껍질의 질량은 사과껍질김치양념 중량에서 20중량%~30중량% 값을 차지할 때 요구르트 향 및 풍미감이 좋은 사과껍질양념김치를 얻을 수 있었다. In the case of more than 30% by weight, the effect of seasoning apple peel kimchi such as yogurt flavor at fermentation time showed a saturation state, so that a linear proportional relationship with the weight of the apple peel used could not be obtained. Apple peel seasoned kimchi with good yogurt flavor and flavor was obtained when the most appropriate weight of apple peel in apple peel kimchi seasoning accounted for 20% to 30% by weight of apple peel kimchi seasoning weight.

<실험비교표> < Experiment comparison table>

Figure pat00001
Figure pat00001

도 5는 본 발명의 사과껍질의 발효촉진 성분을 이용한 사과껍질김치양념을 이용한 사과껍질양념겉절이김치를 보여주는 사진이다.Figure 5 is a photograph showing the apple peel seasoned geotjeolli kimchi using the apple peel kimchi seasoning using the fermentation promoting component of the apple peel of the present invention.

도 6은 본 발명의 사과껍질의 발효촉진 성분을 이용한 사과껍질김치양념을 이용한 사과껍질양념갓김치를 보여주는 사진이다.6 is a photograph showing an apple peel seasoned gat kimchi using apple peel kimchi seasoning using a fermentation promoting component of the apple peel of the present invention.

도 7은 본 발명의 사과껍질의 발효촉진 성분을 이용한 사과껍질김치양념을 이용한 사과껍질양념김치를 발명한 발효 명인증을 보여주는 사진이다.Figure 7 is a photograph showing the invention of the fermentation name authentication of the apple peel seasoned kimchi using apple peel kimchi seasoning using the fermentation promoting component of the apple peel of the present invention.

도 5, 6, 7,을 참조하여 설명하면, 본 발명의 사과껍질김치양념은 본 발명의 발명인이 다년간 발효음식에 관하여 연구하면서 다양한 종류의 김치에 적용 얻은 결과이다.5, 6, and 7, the apple peel kimchi seasoning of the present invention is a result obtained by the inventor of the present invention applied to various types of kimchi while studying fermented food for many years.

외식문화가 발달되고, 1인 가구 및 소가족원의 세대 증가로 집에서 김치를 담가 먹는 것보다 찬방에서 사서 먹는 것이 간편하고 경제적인 추세로 바뀌고 있다. 이러한 사회적인 추세에 맞추어, 발효시간은 짧고, 풍미한 김치를 얻고자 개발된 사과껍질양념김치로 소비자의 반응을 보기 위해서 관능검사를 실시했다. With the development of eating out culture and increasing generations of single-person households and small family members, it is becoming more convenient and economical to buy and eat kimchi at home rather than making kimchi at home. In line with this social trend, a sensory test was conducted to see consumers' reactions with apple-skin seasoned kimchi that had a short fermentation time and was developed to obtain flavorful kimchi.

사진에서 보는 것처럼 실시예1에 사용되는 사과껍질양념김치는 일반배추를 사용한 겉절이 김치, 돌산 갓을 이용한 돌산 갓김치를 만들어 사용하였다. As shown in the photo, the apple peel seasoned kimchi used in Example 1 was made of Gotjeoli kimchi using general Chinese cabbage and Dolsan Gat kimchi using Dolsan goat.

관능검사Sensory test

비교예1 : 시중에 시판 중인 일반 양념을 넣은 겉절이 김치. Comparative Example 1 : Geotjeoli kimchi containing general seasonings on the market.

실시예1 : 본 발명의 사과껍질김치양념을 넣은 사과껍질김치양념겉절이김치. Example 1 : Apple peel kimchi seasoned geotjeoli kimchi containing the apple peel kimchi seasoning of the present invention.

상기 실시예1의 사과껍질김치양념 겉절이 김치는 다른 음식물 없이 맛을 보아 김치에서 느끼는 발효 시 나타나는 요구르트 향, 맛이 풍부한 감을 주는 풍미감, 신선한 식감을 비교평가하기 위해서, 비교예1의 일반 양념을 넣은 김치를 비교 관능검사로 평가하였다. 관능검사는 김치에서 느끼는 요구르트 향, 풍미감, 신선한 식감을 느끼는 정도를 7점 평점법을 사용하여 평가하였다. 연령과 성별을 고려하여 10내지 50대 성인 남여 각각 연령대별로 10명씩 총 50명을 관능검사 패널로 선정하여, 각각의 김치의 관능검사를 실시한 결과 하기 표1에 나타난 결과를 얻었다.In order to compare and evaluate the yogurt scent, flavor that gives a rich taste, and fresh texture, the apple peel kimchi seasoning of Example 1 is tasted without other foods and felt in kimchi during fermentation, the general seasoning of Comparative Example 1 was used. Putted kimchi was evaluated by a comparative sensory test. In the sensory test, the degree of yogurt aroma, flavor, and fresh texture felt in kimchi was evaluated using a 7-point scoring method. In consideration of age and gender, a total of 50 men and women in their 10s to 50s, each age group, selected a total of 50 as a sensory panel, and the sensory tests of each kimchi were performed to obtain the results shown in Table 1 below.

표1 Table 1

Figure pat00002
Figure pat00002

상기 표1에 나타난 것과 같이, 본 발명에 따른 사과껍질양념김치 맛은 요구르트 향의 발효가 잘된 고소한 향은 매우 느끼면서, 다양한 맛과 신선한 식감 또한 상당한 차이를 보이고 있다.As shown in Table 1, the taste of apple peel seasoned kimchi according to the present invention shows a significant difference in a variety of tastes and fresh texture while feeling very fragrant aroma with well fermented yogurt flavor.

또한 비교 대상과는 직접적으로 성분비교를 하지 않았지만 본 발명의 공정으로 진행된 실시예1의 사과껍질양념김치를 섭취하는 경우 비교예1 보다 다양한 사과껍질이 가지고 있는 무기질에 의한 체지방 감량으로 고혈압, 심혈관, 항암효과, 숙변해소, 피부미용 등 기능성 식품효과도 얻을 수 있다.In addition, although the ingredients were not directly compared with the comparison target, when the apple peel seasoned kimchi of Example 1 proceeded through the process of the present invention was consumed, the loss of body fat due to minerals of various apple peels than Comparative Example 1 resulted in high blood pressure, cardiovascular, and Functional food effects such as anti-cancer effect, sukbyeon relief, and skin beauty can also be obtained.

또한 사용되는 원료인 사과껍질을 사용함으로써 그동안 음식쓰레기로만 여겨졌던 원료를 사용하여 부가가치 높은 사과껍질양념김치를 제조함으로써 간접적으로 농촌 경제를 살릴 수 있는 효과를 얻을 수 있다.In addition, by using apple peel, which is a raw material used, it is possible to indirectly save the rural economy by making apple peel seasoned kimchi with high added value using raw materials that have been considered only food waste.

이상에서와 같이, 본 발명의 상세한 설명에서 구체적인 실시예를 들어 사과껍질의 발효촉진 성분을 이용한 사과껍질김치양념 및 사과껍질김치양념을 이용한 사과껍질양념김치 및 그 사과껍질양념김치 제조방법을 설명하였으나, 본 발명의 기술이 당업자에 의하여 용이하게 변형 실시될 가능성은 자명하며, 이러한 변형된 실시예들은 본 발명의 특허청구범위에 기재된 기술사상에 포함할 것이다.As described above, in the detailed description of the present invention, for example, apple peel kimchi seasoning using apple peel kimchi seasoning and apple peel seasoning kimchi using apple peel kimchi seasoning and a method of manufacturing the apple peel seasoned kimchi have been described in the detailed description of the present invention. It is obvious that the technology of the present invention can be easily modified by those skilled in the art, and these modified embodiments will be included in the technical idea of the claims of the present invention.

본 발명의 사과껍질의 발효촉진 성분을 이용한 사과껍질김치양념 및 사과껍질김치양념을 이용한 사과껍질양념김치 및 그 사과껍질양념김치 제조방법으로 제조된 김치에 관한 뿐 아니라 다양한 분야에서 사과껍질을 이용한 음식양념에 응용할 수 있다. Food using apple peel in various fields as well as apple peel kimchi seasoning using apple peel kimchi seasoning and apple peel seasoned kimchi using apple peel kimchi seasoning using the fermentation promoting component of the present invention, and kimchi prepared by the method of manufacturing the apple peel seasoned kimchi It can be applied to seasoning.

본 발명의 사상을 확대하여 새로운 개념의 사과껍질재료를 이용한 음식물 제조방법 및 그 방법으로 제조된 상품을 만들 수 있다. By expanding the idea of the present invention, a food manufacturing method using a new concept of apple peel material and a product manufactured by the method can be made.

Claims (5)

파 10중량%~20중량%, 다진 마늘 3중량%~5중량%, 다진 생강 1중량%~3중량%, 잘게 썬 무 10중량%~20중량%, 고춧가루 3중량%~10중량%, 액젓 3중량%~10중량%, 새우젓 3중량%~10중량%, 쌀로 만든 풀 3중량%~10중량%, 설탕 3중량%~5중량%, 천일염 1중량%~3중량%, 잘게 분쇄된 사과껍질 20중량%~30중량%를 잘 혼합된 것이 특징인 사과껍질의 발효촉진 성분이 있는 사과껍질김치양념.Green onion 10% to 20% by weight, minced garlic 3% to 5% by weight, minced ginger 1% to 3% by weight, finely chopped radish 10% to 20% by weight, red pepper powder 3% to 10% by weight, fish sauce 3% to 10% by weight, 3% to 10% by weight of salted shrimp, 3% to 10% by weight of rice grass, 3% to 5% sugar, 1% to 3% by weight of sea salt, finely crushed apples Apple peel kimchi seasoning with an ingredient that promotes fermentation of apple peel, characterized by a well-mixed skin of 20% to 30% by weight. 제 1항에 있어서, 상기 사과껍질은 사과 속을 제거한 싱싱한 껍질이거나, 또는 사과 속이 제거된 껍질을 건조한 것으로, 류코노스톡 젖산균 발효를 촉진하고 발표 시 야쿠르트 향기 성분이 있는 것이 특징인 사과껍질의 발효촉진 성분이 있는 사과껍질김치양념.The fermentation of apple peel according to claim 1, wherein the apple peel is a fresh peel from which the inside of an apple has been removed, or a peel from which the inside of the apple has been removed, promotes the fermentation of Leukonostock lactic acid bacteria and has a Yakult fragrance component at the time of presentation. Apple peel kimchi seasoning with promoting ingredients. 배추를 세척하고 소금물에 절이고 절인 배추를 세척하는 절인 배추세척 단계;
절인 배추세척 후 물빼기 및 사과껍질을 잘게 분쇄하는 사과껍질준비 단계;
파 10중량%~20중량%, 다진 마늘 3중량%~5중량%, 다진 생강 1중량%~3중량%, 잘게 썬 무 10중량%~20중량%, 고춧가루 3중량%~10중량%, 액젓 3중량%~10중량%, 새우젓 3중량%~10중량%, 쌀로 만든 풀 3중량%~10중량%, 설탕 3중량%~5중량%, 천일염 1중량%~3중량%, 잘게 분쇄된 사과껍질 20중량%~30중량%를 잘 혼합하는 사과껍질김치양념준비 단계;
준비된 사과껍질김치양념을 배추 속에 잘 넣는 사과껍질김치양념 배추속넣기 단계;
사과껍질양념김치배추를 용기에 저장하여 발효하는 것이 특징인 사과껍질의 발효촉진 성분을 이용한 사과껍질양념김치 제조방법.Washing the pickled cabbage, washing the cabbage, pickling in salted water, and washing the pickled cabbage;
After washing the pickled cabbage, the step of preparing an apple peel of draining water and crushing the apple peel finely;
Green onion 10% to 20% by weight, minced garlic 3% to 5% by weight, minced ginger 1% to 3% by weight, finely chopped radish 10% to 20% by weight, red pepper powder 3% to 10% by weight, fish sauce 3% to 10% by weight, 3% to 10% by weight of salted shrimp, 3% to 10% by weight of rice grass, 3% to 5% sugar, 1% to 3% by weight of sea salt, finely crushed apples Preparing apple peel kimchi seasoning of well mixing 20% to 30% by weight of peel;
Putting the prepared apple peel kimchi seasoning in the cabbage well, putting the apple peel kimchi seasoning in the cabbage;
Apple Peel Seasoned Kimchi A method of manufacturing apple peel seasoned kimchi using a fermentation promoting ingredient of apple peel characterized by storing and fermenting cabbage in a container. 제 3항에 있어서, 상기 사과껍질은 사과 속을 제거한 싱싱한 껍질이거나, 또는 사과 속이 제거된 껍질을 건조한 것으로, 류코노스톡 젖산균 발효를 촉진하고 발표 시 야쿠르트 향기 성분이 있는 것이 특징인 사과껍질의 발효촉진 성분을 이용한 사과껍질양념김치 제조방법.The fermentation of apple peel according to claim 3, wherein the apple peel is a fresh peel from which the inside of an apple has been removed, or a peel from which the inside of the apple has been removed, promotes fermentation of Leukonostock lactic acid bacteria and has a Yakult fragrance component at the time of presentation. Apple peel seasoned kimchi manufacturing method using promoting ingredients. 제3항의 방법으로 수득되는 것을 특징으로 하는 사과껍질의 발효촉진 성분을 이용한 사과껍질양념김치.Apple peel seasoned kimchi using a fermentation promoting component of apple peel, characterized in that obtained by the method of claim 3.
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