KR100844458B1 - Manufacturing method for deoduk-kimchi using korean cabbage & codonopsis lanceolata - Google Patents

Abstract

A method of preparing whole cabbage Kimchi by putting Codonopsis root seasonings into between salted Chinese cabbage is provided to produce Kimchi having excellent chewiness, preference and taste as compared with conventional Kimchi. Codonopsis root is peeled, cut in half, slightly compressed, soaked in 1 to 3% by weight of aqueous salt solutions for 20 to 40min, dehydrated and cut into 3.0 to 5.0cm. Codonopsis root seasonings are then put into between salted Chinese cabbage, put into a plastic bag and stored in a Kimchi refrigerator. The Codonopsis root seasonings are obtained by the steps of: mixing 2.8 to 3.1 parts by weight of red pepper powder and 4.0 to 6.5 parts by weight of sea tangle extract, based on 63 to 66 parts by weight of Chinese cabbage and cooling to room temperature; mixing with 6.0 to 7.0 parts by weight of Codonopsis root, 6.0 to 7.0 parts by weight of radish shreds, 3.0 to 4.0 parts by weight of radish juice, 2.3 to 2.7 parts by weight of salted shrimps, 0.7 to 1.0 pars by weight of liquid type salt-fermented Ammodytes personatus, 1.5 to 2.0 parts by weight of apple juice, 5.0 to 6.0 parts by weight of pear juice, 0.2 to 0.3 parts by weight of sesame, 0.05 to 0.08 parts by weight of salt, 1.0 to 1.3 parts by weight of garlic, 0.4 to 0.6 parts by weight of ginger and 0.02 to 0.04 parts by weight of an artificial sweetener; and 0.1 to 3 parts by weight of functional material. The sweetener is selected from aspartame, stevioside, saccharin or acesulfame K. The functional material is selected from grapefruit, propolis, Akebia quinata, cinnamon, Coptis root, Aralia elata, Ulmus davidiana, gulf weed, aloe, Chlorella, red ginseng, Lycium fruit, Torilis japonica and Astragalus root.

Description

Manufacturing method for Deoduk-Kimchi Using Korean Cabbage ＆ Codonopsis lanceolata}

1 is a manufacturing process diagram of the present invention.

The present invention relates to a manufacturing method of deodeok whole cabbage kimchi. More specifically, the process of washing and water-repelling the salted cabbage in salt water, the process of processing the deodeok, mixing the deodeok seasoning with kimchi seasoning, including red pepper powder, making the deodeok seasoning between the pickled cabbage After putting in a plastic bag for kimchi storage and storing in the kimchi refrigerator.

Korean White Cabbage (Brassica campestris) is a biennial plant of the Chinese cabbage family. It is divided into two layers of leaf cabbage, ball-shaped cabbage that does not form a ball, unclean cabbage, and its intermediate form. The cultivation period is short, 50 to 90 days, the cultivation is finished, and the soil is adaptable and easy to cultivate, so it is a good vegetable to be replaced with other crops. The leaves from the roots are long oval in the shape of an egg, about 40cm long, and light green. In spring, the flower stalk grows about 1m from the root, and then pale yellow cruciferous flower runs. Fruits are pod-shaped and have a lot of brown or black seeds. A cool climate of about 20 ℃ is suitable for the growth of cabbage, and autumn cabbage, which is sown in summer and cultivated in autumn, is easy to cultivate and yields a lot, but spring cabbage, which is sown when the temperature is low, is difficult to grow. It is resistant to low temperature, endures up to -3 ℃ but weak at high temperature. Autumn cabbage cabbage should be careful because sowing so early that a lot of viral diseases, rot rot occurs. Soils are known to be good soils with deep soil layers, well drained and adequate moisture. Cultivation methods are cultivated in January and February and harvested in April, spring cultivated in April and harvested in June, and highland cultivated in July and August. There is. Chinese cabbage, along with radish, is one of the four major vegetables in Korea. Green leaves are rich in vitamins A and C, which are also used in soups and ssam. Because it is easy to wear the East Sea, it is harvested before the cold, and stored in the well drained or furrowed place.

The physicochemical component of Chinese cabbage is 94-96% of water, carbohydrate (sugar, crude fiber) is 2-3%, of which 1-0.5% is dietary fiber. Recent varieties have little green parts, so the carotene (carotene) content is a small amount, and potassium is 210mg is effective for health functional. Salt pickling is 2 to 3% of salt, 91 to 92% of water, and 20 to 22 mg% of vitamin C remains oxidized.

On the other hand, Codonopsis lanceolata is a perennial dicotyledonous plant belonging to the genus Bellflower family, more than 2m long. It is a perennial vine and grows in the forest. Hairless, tuberous roots thick, fusiform, vine stem wound up. Leaves are opposite, 3-4 leaves in contact with each other, bar-shaped or long oval-shaped with sharp ends and narrow underside, without sawtooth. A bell-shaped flower hangs at the end of the twig. The calyx is divided into 5 branches, green and 2 ~ 2.5㎝ long. The calyx is separated from the calyx and is divided into five branches. The fragments are triangular and curled back to light green on the outside and purple spots on the inside. Fruits are cone-shaped and flowers are purple and bloom in August to September. Young leaves are edible in spring and roots or medicinal in autumn. Deodeok has thick roots, hypertrophy, long fusiform, high fiber, pleated horizontally, and has lumps. Habitat is widely distributed throughout the country, China and Japan.

Deokdeok, also called ginseng, is one of the five ginsengs. It contains saponins and sterols such as ginseng and is used as a tonic, bronchitis, and cure medicine. It is rich in minerals and vitamins such as calcium, phosphorus and iron, and glycine with anticancer activity. It is known that there are amino acid components such as cysteine and phenylalanine, which can extend the preservation when added to kimchi.

On the other hand, N-formylharman, perlolyne, norharman, cycloartenol, etc. have been reported as ingredients of deodeok, and in oriental medicine, it has the efficacy of swelling, detoxification, drainage, expectoration, and milky milk, and treats pulmonary disease, mastitis, narcissus, lack of milk, and white crab. It is known. In addition, the deodeok extract promotes the proliferation of thymocyte, increases the number of helper T cells and enhances the phagocytosis of peritoneal macrophage.The water-soluble extract of deodeok acts directly or indirectly on immune system cells to enhance the cellular immune response in vivo. Reported. It has also been reported to have an inhibitory effect on melanin production in the skin. On the other hand, there is no prior art related to processed foods using deodeok.

The present invention is to obtain a deodeok whole cabbage kimchi by mixing Deodeok with seasoning in high-altitude cabbage.

The present invention relates to a manufacturing method of deodeok whole cabbage kimchi. More specifically, the process of washing and water-repelling by soaking the cabbage in salt water, the process of processing the deodeok, mixing the deodeok seasoning with kimchi sauce, including red pepper powder, and making the deodeok seasoning between the pickled cabbage and kimchi After putting in a plastic bag for storage containing the step of storing in a kimchi refrigerator.

<Dyeing and Water Repellent Stage of Chinese Cabbage>

High-altitude cabbage is purchased at Garak Market (Taebaek harvest in Gangwon-do), trimmed and cut into 4 pieces with a knife, and then soaked in triple salt water (14 to 16% of salinity; using natural salt) for 4 to 6 hours. Wash the cabbage soaked in purified water 2 ~ 4 times and then water-repellent for 20-40 minutes to drain the water.

<Dukdo Preparation Step>

After removing the skin of Deodeok purchased on the market (Gyeongdong Market), cut it into 2 parts and press it with a compressing machine to make it easy to immerse in 1 ~ 3wt% saline solution for 20 to 40 minutes, then remove the water to 3.0 ~ 5.0cm Cut.

<Dudeok Preparation Step>

2.8-3.1 parts by weight of red pepper powder (thickness 3: fine 1) are mixed with 4.0-6.5 parts by weight of kelp water at 40-60 ° C, cooled to room temperature, and then 6.0-7.0 parts by weight, and radish. 6.0-7.0 parts by weight, juice 3.0-4.0 parts by weight, shrimp sauce 2.3-2.7 parts, canary fish sauce 0.7-1.0 parts, apple juice 1.5-2.0 parts, pear juice 5.0-6.0 parts, sesame seeds 0.2-0.3 parts, salt Add 0.05 to 0.08 parts by weight, garlic 1.0 to 1.3 parts by weight, ginger 0.4 to 0.6 parts by weight, and artificial sweetener (aspartame; target product) 0.02 to 0.04 parts by weight, mix well, add the prepared deodeok and mix with seasonings. Artificial sweeteners can be used for all products licensed under the Food Law. Typically, one or more of Stevioside, Saccharin, Acesulfame K can be used in addition to aspartame.

<Dudeok Cabbage Kimchi Manufacturing Steps>

Put the mixed Deodeok seasoning between the pickled cabbages, put them in a plastic bag for Kimchi storage, and put them in a sealed container and store them in the Kimchi refrigerator.

In the manufacturing of the deodeok whole Chinese cabbage of the present invention, the functional material may be further added during the composition of the deodeok seasoning for improving the functionality and functionality of the bearish cabbage.

In the functional material may be further added to the seasoning seasoning 0.1 to 3 parts by weight based on 63 to 66 parts by weight of Chinese cabbage.

The functional substance in the above licorice, green tea, grapefruit, propolis, oolong tea, vine, cinnamon, rhubarb, elm, elm, maban, aloe, mugwort, chlorella, black tea, red ginseng, ginseng, goji berry, casualty, Astragalus Any one or more selected may be used.

The functional material may be used in the form of a powder obtained by pulverizing the functional material using a crusher, a crusher, and the like.

Functional material in the above can be obtained in the form of juice solution after each functional material is obtained by juicer with a juicer. At this time, the functional substance juice solution can be used by adjusting the functional substance juice solution obtained above to 1 to 100% concentration by adding to the purified water.

In the functional material, each functional material may be extracted with hot water to obtain a functional material hot water extract, and one or more functional material hot water extracts may be used. The functional material hot water extract is added to each functional material to 3 to 10 times the purified water by weight of the functional material, extracted at 90 to 100 ℃ until the content of purified water is 30 to 50% of the first purified water and filtered Can be used.

Since the method of transforming the functional material into the juice or hot water extract in the form of the functional material can be appropriately selected by those skilled in the art, the following detailed description of the method of modifying the functional material will be omitted. Shall be.

The deodeok whole cabbage kimchi of the present invention was carried out by various ingredients, contents and conditions, in order to manufacture the deodeok whole cabbage kimchi in accordance with the object of the present invention to prepare the deodeok whole cabbage kimchi by the above-mentioned ingredients, contents and conditions It is good.

On the other hand, the present invention includes the deodeok cabbage kimchi prepared by the above-mentioned method.

Hereinafter, the contents of the present invention will be described in detail through Examples, Comparative Examples, and Test Examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

<Example 1>

The salt of cabbage made by dissolving the sun salt was added to three times the salted cabbage of 14%, and the cabbage soaked for 6 hours was washed three times with purified water and then water-repelled for 40 minutes. After removing the outer skin of the deodorant from which the foreign matter was removed, it was cut into two parts, and compactly compressed to immerse in 1 to 3 wt% saline solution for 20 to 40 minutes, and then water was removed and cut into 3.0 to 5.0 cm.

 65 parts of Chinese cabbage and 2.8 parts of red pepper powder are mixed with 5.2 parts of kelp water at 50 ° C, cooled to room temperature, and then cooled to room temperature. 6.5 parts of radish, 3.5 parts of radish, 2.4 parts of shrimp chops, 0.8 parts of canary fish sauce, 1.6 parts of apple juice, pear juice Add 6.5 parts by weight, 0.26 parts of sesame seeds, 0.06 parts of salt, 1.15 parts of garlic, 0.57 parts of ginger, and 0.03 parts of aspartame, mix well, and add 6.0 parts of deodeok prepared in advance and mix with seasonings. Put the well mixed Deodeok seasoning between pickled cabbage, get the Deodeok whole cabbage kimchi, put it in a plastic bag for storing kimchi, put it in a sealed container and store it in the Kimchi refrigerator.

<Example 2>

Deodeok whole cabbage kimchi was prepared in the same manner as in Example 1 except that the cabbage was soaked in 15% of brine for 5 hours to use 6.5 parts by weight of marinated cabbage washed with purified water.

<Example 3>

Deodeok whole cabbage kimchi was prepared in the same manner as in Example 1 except that the cabbage was salted for 16 hours in brine at 16% of salinity, and then 7.0 parts by weight of the dried cabbage was washed with purified water.

Comparative Example

The cabbage pickles and seasonings were used in the same way as in Example 1 without adding deodeok to store kimchi cabbage and stored in a kimchi refrigerator.

<Test Example>; Sensory evaluation

As in Examples 1, 2, and 3, kimchi loaded with deodeok and kimchi without added deodeok as in Comparative Example were subjected to sensory evaluation after 4 days. Well-trained sensory test personnel (5 males and females in 10, 20, 30, 40, and 50's) were compared to the taste of kimchi (chewability, palatability, overall taste) and are shown in Table 1 below using a 5-point scale method.

Table 1. Sensory test of Kimchi

division Example 1 Example 2 Example 3 Comparative example Chewability 4.348 4.245 4.234 4.094 Palatability 4.347 4.256 4.237 4.068 Overall taste 4.321 4.268 4.285 4.086

* In the sensory test result of Table 1, the higher the value, the better the sensory means.

As described above, the present invention has been described with reference to the preferred embodiments and test examples, but a person skilled in the art may vary the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. It will be understood that modifications and changes can be made.

Deodeok whole cabbage kimchi of the present invention has an excellent chewiness, palatability, overall taste than conventional kimchi.

Claims (7)

(1) washing the cabbage in brine and then washing and repelling it; (2) After removing the epidermis, cut it into 2 parts and press it into pieces. After immersion in 1 ~ 3wt% saline solution for 20-40 minutes, remove the water and cut it to 3.0 ~ 5.0cm to process the process. Wow, (3) Mixing red pepper powder 2.8-3.1 parts by weight to 4.0-6.5 parts by weight of kelp water at 40-60 ° C and cooling to room temperature with respect to 63-66 parts by weight of Chinese cabbage obtained in step (1). 6.0-7.0 parts by weight, radish 6.0-7.0 parts by weight, juice 3.0-4.0 parts by weight, shrimp sauce 2.3-2.7 parts, canary fish sauce 0.7-1.0 parts, apple juice 1.5-2.0 parts, pear juice 5.0-6.0 parts, 0.2-0.3 parts by weight of sesame seeds, 0.05-0.08 parts by weight of salt, 1.0-1.3 parts by weight of garlic, 0.4-0.6 parts by weight of ginger, 0.02-0.04 parts by weight of artificial sweeteners and 0.1-3 parts by weight of functional substances, and mix well. Making steps, (4) The method of manufacturing a duodeok cabbage kimchi, characterized in that the seasoning between the pickled cabbage put in a plastic bag for kimchi storage and put in a sealed container and stored in a kimchi refrigerator. The artificial sweetener in the above is aspartame, stevioside, saccharin or acesulfame K or a mixture of two or more, The functional material is at least one selected from grapefruit, propolis, vines, cinnamon, rhubarb, elm, elm, moss, aloe, chlorella, red ginseng, ginseng, wolfberry, casualty, astragalus. delete delete delete delete delete Claims Deodeok cabbage kimchi prepared by the method of claim 1.

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