KR20110029635A - A method of preparing kimchi - Google Patents

Abstract

PURPOSE: A producing method of kimchi with the reduced unique smell of the kimchi is provided to offer the prevention effect of various diseases by improving the pharmaceutical function of the kimchi. CONSTITUTION: A producing method of kimchi with the reduced unique smell of the kimchi comprises the following steps: soaking Chinese cabbage in 5~20wt% of salt water for 5~30hours, washing with water, and removing the water from the Chinese cabbage; preparing a mixed seasoning; mixing vegetables and fruits to make mixed juice; cooking rice with a medical herb extract obtained by boiling medical herbs with the water at 50~200deg C, and adding malt to the rice for fermenting and obtaining a medical herb solution; and mixing the mixed seasoning, the mixed juice, the medical herb solution, and the salted Chinese cabbage.

Description

Kimchi production method {A METHOD OF PREPARING KIMCHI}

The present invention relates to a method of producing kimchi using fruits and herbal medicines.

Kimchi is a processed food using vegetables, and is one of the most important corrosion on our table. Kimchi is a complex fermented food containing vegetables such as cabbage or radish as a main ingredient, and salted peppers, garlic, ginger, and salted fish, and contains a large amount of various organic acids, fiber, vitamins and minerals produced during fermentation. Its value as a food is recognized worldwide. Kimchi has been covered in the form of self-manufactured until recently, but since the 1970s, the increase of national income due to rapid economic growth, the increase of urban population due to the change of industrial structure, the change of residential environment, the participation of social activities of housewives, the processed food industry Korean food and cultural life are rapidly changing due to development and demand for group meals, which emphasizes the need for Kimchi's corporate production. Therefore, with the recent industrialization of kimchi, extending the storage period of kimchi has become a very important and technically difficult task.

Conventional methods for preventing rancidity and delaying ripening of kimchi include adjusting fermentation temperature, adding a buffering material, adding a starter, and pretreatment of raw kimchi.

The pretreatment methods include heat sterilization, washing of raw materials with the pretreatment liquid, addition of antimicrobial substances, and the like. However, the heat sterilization method is not useful because it reduces the flavor of kimchi, is easy to cause tissue damage, and may cause a feeling of rejection if the cleaning method or the additive is used.

On the other hand, kimchi is rich in vitamins, minerals, etc. In particular, organic acids promote appetite, and lactic acid bacteria play an important role in suppressing the reproduction of various harmful bacteria in the body.

Kimchi manufacturing method has been continuously improved through many years of experience, and nowadays, kimchi has been almost leveled since it was manufactured in large quantities at the factory. It is known.

Most kimchis developed in Korea until now mainly contain spices such as red pepper, garlic, and salted fish, and research on kimchi using fruits and herbal medicines and functional foods using them is insufficient.

In view of the above circumstances, the present inventors search for substances having excellent absorption effects of pharmacological action when mixed with kimchi among herbal medicines, and provide a method of manufacturing kimchi by optimizing the conditions such as addition and blending ratio thereof. By this, the present invention was completed.

Kimchi is mixed with cabbage, radish and other seasonings such as red pepper, garlic, and salted fish. It is matured by lactic acid production and fermented at low temperature.The unique smell and spicy taste are made to suit the well-being concept of modern people and the taste of foreigners. How to do this and how to increase consumption of kimchi is required.

Therefore, in order to expand the consumption of Kimchi, Korea's representative food, it is urgent to present the improvement measures according to the changes of the times while maintaining the tradition, and more research is needed.

Therefore, the inventors of the present invention, the kimchi prepared by using a mixed spice containing fruits and herbal medicines due to the addition of fruit juice, the smell of kimchi is reduced, and preventive effects of various diseases due to the rise of various pharmacological action of the herbal medicine Confirmed that the present invention was completed.

Therefore, it is an object of the present invention to provide a method of producing kimchi using fruits and herbal medicines and kimchi prepared by such a method.

In another aspect, the present invention provides a seasoning solution including mixed seasoning, mixed vegetable and fruit juice and herbal medicine.

In order to accomplish the above object, the present invention provides a method of producing kimchi using fruits and herbal medicines.

Specifically, the present invention is mixed with marinated cabbage in a suitable ratio mixed with seasonings, fruit juice and herbal medicine, and covered with lemon peel to ripen, eliminating the unpleasant smell of kimchi, increase the fresh taste and reduce the pungent taste, not only children but also foreigners Provides easily accessible production efficiency and food production of kimchi and seasoning solution.

Hereinafter, the present invention will be described in detail.

One example of the present invention provides a seasoning solution including a mixed spice, a vegetable and fruit mixed juice, and a herbal liquid obtained by using a herbal medicine.

The mixed seasoning is one or more selected from the group consisting of seasoning vegetables used in the production of conventional kimchi, such as garlic, ginger, green onions, buttercups, tennis (leek), freshly, red pepper (eg, red pepper, etc.), radish, etc. Two or more kinds may be mixed. At this time, the constituent vegetables of the mixed seasoning can be prepared by using a conventional treatment method for each kind, for example, as it is, chopped, cut to a suitable size, or sliced a vegetable. In particular, the strong odor of garlic, ginger, green onions, etc., or use as it is, cut to the appropriate size, or prepared by slicing, it can be advantageous to remove the unpleasant smell of kimchi. However, even when these materials are chopped and prepared, if ripening suitably as described below, unpleasant odor can be suppressed.

When using a mixed seasoning of garlic, ginger, green onion, buttercup, leek, freshly, red pepper, and radish, the mixing ratio of the ingredients used in the mixed seasoning is 1 to 8: 1 to 3: 1 to 5: by weight: 1 to 3: 1 to 3: 1 to 3: 1 to 3: 5 to 15, preferably 4: 1.6: 3: 2: 2: 2: 2: 10.

The vegetable and fruit mixed juice is intended to double the cool and refreshing taste and aroma of food, and can be selected and used according to the preference without particular limitation in the range that does not excessively affect the taste and aroma of the main ingredients, for example, onion , Apples, pears, pineapples, melons, grapes, lemon and radish may be ground by mixing one or two or more selected from the group consisting of. When using a mixed juice of onions, apples, pears, pineapples, melons, grapes, lemons and radishes, the mixing ratio of the vegetables and fruits contained in the mixed juices is 1 to 5: 1 to 5: 1 to 1 by weight. 5: 1 to 5: 1 to 3: 1 to 3: 1 to 3: 5 to 15, preferably 3.2: 3.2: 3: 3: 2: 2: 2: 10. The mixed juice can be prepared by grinding the material in a conventional manner using a mixer or the like.

The medicinal herb can be selected and used according to the taste and the desired effect without particular limitation in the range that does not excessively affect the taste and aroma of the main ingredients, for example, Ogapi, brown root, jujube, Angelica, licorice, Astragalus, cinnamon, pine needles It may be a mixture of one or two or more selected from the group consisting of oak, elm, gilge and the like. For example, in the case of using a mixed herbal medicine of organo, brown root, jujube, Angelica, licorice, Astragalus, cinnamon and pine needles, the mixing ratio of each herbal medicine included is 0.1 to 1: 0.1 to 1: 0.5 to 1.5: 0.1 by weight. To 1: 0.1 to 1: 0.1 to 1: 0.1 to 0.3: 0.1 to 0.3, preferably 2: 2: 4: 2: 2: 1: 1, but is not limited thereto.

The herbal liquid contained in the spice of the present invention is obtained by heating the herbal medicine with water at a temperature of 50 to 200 ℃, preferably 100 to 140 ℃, for 1 to 30 hours, preferably 2 to 20 hours The liquid may be obtained by applying rice to rice, adding malt to the obtained rice, and cutting it. At this time, the amount of malt used may be used in an amount of 0.5 to 2 times, preferably 0.7 to 1.5 times, based on the weight of the rice, but is not limited thereto, and may be appropriately adjusted. The amount of water used may be 0.1 to 2 L, preferably 0.2 to 1 L based on 100 g of herbal medicine for effective extraction of the useful herbal medicine ingredients.

The content ratio of the mixed seasoning, the mixed juice and the herbal liquid in the seasoning solution of the present invention can be appropriately adjusted according to preference, for example, the ratio of 1: 0.1 to 2: 0.1 to 1 based on the weight (mixed seasoning weight: mixed juice Weight: herbal weight), preferably 1: 0.5 to 1.5: 0.2 to 0.7, more preferably 1: 0.7 to 1.3: 0.2 to 0.5. When the content ratio of the mixed seasoning, mixed juice and herbal liquid is within the above range, it is preferable because the taste of the raw materials can be relieved, the unpleasant taste and odor generated during the aging process can be alleviated, and the aesthetics can be improved.

In addition to the preference, the seasoning solution may further include one or more selected from the group consisting of red pepper powder, various salted fish sauce (eg, salted shrimp, anchovy, various fish sauce, etc.), oysters and the like.

The seasoning solution may be used as a seasoning of various foods, including kimchi.

Another aspect provides a kimchi manufacturing method comprising the following steps:

Pickling cabbage in brine, washing with water and removing the water to prepare pickled cabbage;

Preparing a seasoning by mixing the seasoning vegetables;

Preparing a mixed juice by grinding vegetables and fruits;

The medicinal herb is heated at a temperature of 50 to 200 ° C., preferably 100 to 140 ° C., for 1 to 30 hours, preferably for 10 hours, to apply rice to the rice, and the malt is added to the obtained rice. Preparing the herbal liquid by cutting; And

The step of preparing kimchi by mixing the marinated cabbage mixed with the prepared seasoning, mixed juice and herbal medicine.

In a preferred example, the kimchi production method may further comprise the step of covering the lemon peel on the cabbage after the step of mixing the seasoning solution and pickled cabbage and further maturing. Covering and ripening the lemon peel can greatly reduce the smell of kimchi, and has the advantage of greatly increasing the shelf life.

The ripening period may be about 0.5 to 10 days at room temperature, preferably about 2 to 7 days, but is not limited thereto, and may be appropriately adjusted according to temperature conditions and preferences. Kimchi matured in this way can be stored for a long time up to 6 months to 3 years, and can be stored for a longer time than when refrigerated.

In the pickled cabbage preparation step, the concentration of the brine may be 5 to 20% by weight, preferably 10% by weight, the pickling time may vary from 5 to 30 hours, preferably seasons, for example, summer is about 6 Time to 10 hours, preferably about 8 hours, spring and autumn about 8 to 12 hours, preferably about 10 hours, winter about 20 to 30 hours, preferably about 24 hours, but There is no limitation, and the cabbage can be appropriately adjusted according to the condition of pickling and the desired cabbage texture and salinity. If the brine concentration is higher than the above range or the pickling time is longer than the above range, the cabbage may be so pickled that the crispy texture may be lost or the salinity may be excessive, if the brine concentration is below the above range or the pickling time is shorter than the above range. The cabbage may be too stiff or evenly cut, so it is advisable to keep it in this range.

The pickled cabbage preparation step is about 2 to 6 times the weight of the Chinese cabbage, preferably 3 to 5 times while pressing the cabbage while pressing the cabbage, and when the pickling is completed 1 to 5 times, preferably 2 It can be carried out by washing to four times. In this way, while pressing and pressing a predetermined weight while pickling cabbage, and washed several times with water, it is possible to restore the taste and texture of the original cabbage. Thus, by applying a predetermined pressure to pickle cabbage, it is possible to remove toxins that may occur from climatic soil, manure and the like during cabbage cultivation, and there is an advantage in that the moisture of the pickled cabbage can be properly maintained.

In the mixed seasoning preparation step, available seasoning vegetables are not particularly limited, except for specially affecting the taste of kimchi, such as garlic, ginger, leeks, buttercups, leek, freshly, red pepper (eg, red pepper, etc.) It may be a mixture of one or two or more selected from the group consisting of. At this time, the seasoning can be prepared for each kind by a conventional processing method, for example, chopped, cut to a suitable size, or sliced. When using seasonings mixed with garlic, ginger, leeks, buttercups, leeks, freshly prepared peppers, and radishes, the mixing ratio of the ingredients used in the mixed seasonings is 1 to 8: 1 to 3: 1 to 5: by weight. 1 to 3: 1 to 3: 1 to 3: 1 to 3: 5 to 15, preferably 4: 1.6: 3: 2: 2: 2: 2: 10.

The mixed seasoning may be used in an amount of 5 to 50% by weight, preferably 10 to 40% by weight based on the weight of the marinated cabbage in the first step, so that the flavor and taste of the seasoning are evenly distributed. It can be adjusted appropriately according to the desired texture and taste.

In the mixed juice preparation step, available vegetables and fruits are not particularly limited, except for particularly affecting the taste of kimchi, for example, selected from the group consisting of onions, apples, pears, pineapples, melons, grapes, lemons and radishes One or two or more kinds thereof may be mixed and ground. When using a mixed juice of onions, apples, pears, pineapples, melons, grapes, lemons and radishes, the mixing ratio of the vegetables and fruits contained in the mixed juices is 1 to 5: 1 to 5: 1 to 1 by weight. 5: 1 to 5: 1 to 3: 1 to 3: 1 to 3: 5 to 15, preferably 3.2: 3.2: 3: 3: 2: 2: 2: 10. The mixed juice can be prepared by a conventional method using a mixer or the like.

In particular, the mixed juice of vegetables and fruits of the present invention by reducing the salty and spicy taste of kimchi and increase the fresh taste makes it easy to consume to the general public as well as children, patients, foreigners.

The vegetable and fruit mixed juice may be used in an amount of 5 to 50% by weight, preferably 10 to 40% by weight based on the pickled cabbage weight, but is not limited thereto, and may be appropriately adjusted according to a desired texture and taste. have. If the mixing ratio of vegetables and fruits is less than the above range, the odor removal effect peculiar to kimchi becomes weak, and if it exceeds the above range, the effect of increasing the content may be insignificant and thus it may be uneconomical. It is good.

In the herbal preparation preparation step, the available herbal medicines are not particularly limited, except for specially affecting the taste of kimchi, for example, ogapi, brown root, jujube, donkey, licorice, astragalus, cinnamon, pine needles, oak, elm, It may be one or a mixture of two or more selected from the group consisting of gilt gold. In the case of using a mixed herb of organo, brown, jujube, Angelica, licorice, Astragalus, cinnamon, and pine needles, the mixing ratio of each herbal medicine included is 0.1 to 1: 0.1 to 1: 0.5 to 1.5: 0.1 to 1 by weight. : 0.1 to 1: 0.1 to 1: 0.1 to 0.3: 0.1 to 0.3, preferably 2: 2: 4: 4: 2: 2: 2: 1: 1.

The herbal medicine may be used in an amount of 0.5 to 10% by weight, preferably 1 to 5% by weight based on the pickled cabbage weight, but is not limited thereto, and can be adjusted appropriately according to the desired effect. If the mixing ratio of the medicinal herb is less than the above range, the various pharmacological action of the medicinal herb will be weak, and if it exceeds the above range, the effect of increasing the content may be insignificant, which may be uneconomical. .

Herbal liquid can be obtained by adding malt to rice cooked with a liquid obtained by heating the herbal medicine with 0.1 to 2 L, preferably 0.2 to 1 L of water, based on 100 g of herbal medicine, wherein the amount of malt used is In order to moderately cut the prepared rice, it is preferable to use it in an amount of 0.5 to 2 times, preferably 0.7 to 1.5 times, based on the weight of the rice used, and the cutting period is 1 to 36 hours, preferably 20 to 30 hours. It is good to be

The amount of the herbal liquid thus obtained can be appropriately adjusted according to the desired effect and preference, and for example, it is preferably used in an amount of 1 to 20% by weight, preferably 5 to 15% by weight, based on the pickled cabbage weight. .

Ogapi, a herb used in the present invention, has a peculiar smell according to Dongbobogam or herbal herb, taste is hot and bitter, and the nature is warm. It is used for weakness of knee, weakness of lower limb, fracture, bruise and edema. Recently, it has been known to have various effects such as reducing stress, promoting sex hormone secretion, promoting metabolism, and strengthening muscles (Lee, Young-Chul, Seo, Young-Bae, Ogapi, literature review, Daejeon University, Korean Journal of Oriental Medicine, 1999).

Brown roots are dried roots of perennial spines belonging to the legumes, and pharmacological actions include fever, blood pressure lowering, memory enhancement, cerebral blood flow, coronary dilation, cardiac function, and antiarrhythmic effects. (Kim Ho-cheol, Herbal Pharmacology, House Mundang, 92-94, 2001).

Jujube has been known to restore the function of the internal organs, to strengthen the whole body, to stabilize the nerves, and to control and protect the five intestinal tracts according to the <New Nongbon Carbide>, <Ilhwa Main Herb>, and <Baekbyeongbang>.

Angelica is effective in controlling uterine function, sedation, analgesic, antibacterial, diarrhea and vitamin E deficiency, so it is used as anemia, analgesic, tonic, pain and gynecological medicine, and young sprouts are edible in spring.

Licorice mainly contains a number of flavonoids such as glycyrrhizin, liquiditinine, and liquiditin, and has been used in many prescriptions for a long time due to the effects of detoxification, sedation, anti-inflammatory and anti-allergy.

The pharmacological action of Astragalus is known to increase immune activity, antiviral and antibacterial action, promote nucleic acid synthesis in liver and spleen, antioxidant activity, hepatic protective action, vasodilation and blood pressure lowering action.

Cinnamon heats the body to keep the spleen and kidneys warm and normal, and is therefore effective in diarrhea and kidney function caused by pain in the chest and abdomen, asthenia.

Pine needles have long been known to be effective for preventing stomach, arteriosclerosis, hypertension, diabetes, etc., and are also used as wires or tea (Kim Wan-hee, Choi Dong-gam, Pacific Press, 1983, 960). .

Another example of the present invention is to provide various kinds of kimchi prepared with the spice solution. The production method may be used to produce white kimchi or Dongchimi without the addition of other additional materials, and can also be prepared by adding additional red pepper powder, salted fish, oysters and fish sauce to general cabbage kimchi, but is not limited thereto.

Kimchi that can be prepared by the production method of the present invention, for example, Chinese cabbage kimchi, white kimchi, green kimchi, scallion kimchi, diced, bakkkakdugi, radish radish, oyster kkakeki, sukkkakdugi, gangneokkkadukgi, changran kkakdukgi, shrimp choppedakgi, Hamgyeongdo Cod radish kimchi, water kimchi, cucumber water kimchi, buttercup water kimchi, ginseng water kimchi, tangerine water kimchi, bossam kimchi, cucumber kimchi, cucumber, cucumber soy sauce, heat radish kimchi, pumpkin heat radish kimchi, park kimchi, mustard kimchi, jang kimchi, nabak kimchi, myo samna Park Kimchi, Dongchimi, Lotus Dongchimi, Altari Dongmi, Altari Kimchi, Sukji, Oyster Foil, Radish & Cucumber Songi, Pomegranate Kimchi, Coriander Kimchi, Bachelor Kimchi, Scale Kimchi, Simmered Kimchi, Yongin Oji, Chaekimchi, Chalk Kimchi, Turnip Woven, Turnip Kimchi, turnip stone outside, garlic stem kimchi, sweet potato stem kimchi, sweet potato sprout kimchi, red pepper leaf kimchi, soybean leaf kimchi, red bean leaf kimchi, sesame leaf kimchi, perilla leaf salt paper, salty salt paper, green salt paper, radish paper, green bear salt paper, seafood kimchi, stirring kimchi, Dongchi Kimchi, Pollack Kimchi, Hanchi Kimchi, Abalone Kimchi, Seogeori Kimchi, Green Kimchi, Curry Radish Kimchi, Mucheong Kimchi, Radish Kimchi, Buttercup Kimchi, Spinach Kimchi, Eggplant Kimchi, Carrot Kimchi, Onion Kimchi, Green Pepper Kimchi, Leek Kimchi, Bean Sprouts Kimchi, burdock kimchi, mugwort kimchi, taro kimchi, moth kimchi, dolnamul kimchi, tongmul kimchi, real green kimchi, young kimchi, red cabbage kimchi, black kimchi, medicinal kimchi, red chilli kimchi, dal kimchi, dolgi kimchi, Early seasoned kimchi, Scallop kimchi, Shrimp kimchi, Coco Kimchi, Ring (white paper), Andong Sikhye, Fluke, Seaweed pink, Deodeokji, Sayeonji, Dolbang Soup Kimchi, Bijimi, Winter solstice kimchi, Pudding kimchi, Chicken kimchi, pheasant kimchi, mixed cabbage kimchi, cold noodles kimchi, mustard kimchi, boiled radish kimchi, plum kimchi, spring kimchi (hat kimchi) and putjeol may include one or more selected from the group consisting of, but is not limited to , Normal manufacturing Law can be any type of kimchi made of. Preferably it may be white kimchi or Dongchimi.

Kimchi prepared as described above, preferably in a state covered with a lemon peel, can be aged at room temperature for 0.5 to 10 days, preferably about 2 to 7 days, but is not limited thereto. For example, when the temperature is high, the aging period can be shortened, and when the temperature is low, the aging period can be increased. In addition, the degree of ripening can be properly adjusted according to preference.

 After aging like this, long-term storage is possible up to about 6 months to 3 years, and the storage period can be further extended when refrigerated.

As described above, an object of the present invention is to completely solve the unique odor generation problem which is a weak point of traditional kimchi. Although kimchi is recognized internationally as an excellent food, there is a limitation that it cannot be used as a global food because of the smell remaining in the mouth after eating.

Therefore, in the present invention to completely eliminate the odor problem of kimchi such as to make a position as a health food, nutrition food, preventive food and preferred food of kimchi, the international market with a sense and aroma in accordance with the taste of the world It can be said that it is meaningful in that it can be advantageously positioned to secure an advantage in Esau. The effect of this odor removal can be obtained due to the mixed golden ratio of various mixed seasonings, mixed juices of vegetables and fruits, and herbal liquids as described above obtained after long-term studies.

The present invention, in addition to such an odor removing effect, by containing a variety of herbal ingredients with various effects, it is excellent in health-enhancing action, such as double-action, replenishment, supplementation and antioxidant action, to improve immunity, prevent adult diseases, prevent aging, prolong life, etc. Since the effect can be expected, another significance can be found in enabling kimchi to become a health food beyond simple food.

Kimchi of the present invention is prepared by using a mixture of fruit and herbal medicine, the nutritional value is higher than conventional kimchi, the taste of fruit and herbal medicine is added to reduce the smell of kimchi unique, due to the rise of various pharmacological action of the herbal medicine Since there is an advantage of showing the preventive effect of various diseases, it can be usefully used as a method of manufacturing kimchi that can contribute to the health of the people by improving production efficiency and food value.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples. However, the following Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following Examples.

Example  One. Mixed juice  Produce

The vegetable and fruit ingredients (purchased from Nonghyup Hanaromart) of Table 1 were washed, dried, and then cut into pieces. The prepared materials were mixed in the amounts shown in Table 1 and ground using a blender to prepare a mixed juice.

TABLE 1

Kinds Usage (based on 5kg cabbage) onion 160 g Apple 160 g ship 160 g pineapple 150 g Melon 100 g grape 100 g lemon 100 g radish 500 g Total amount 1430 g

Example  2. Herbal  Produce

The herbal medicines of Table 2 purchased from Kyungdong Market were washed, dried, and cut in equal parts. The prepared materials were mixed in the amounts shown in Table 2 and 1 L of water was added, which was boiled for 10 hours at a temperature of 120 ° C.

The rice cooked with 300 g of rice and the decoction water was cut with 300 g of malt for 24 hours, and the cut water was prepared in a broth state.

TABLE 2

Kinds Usage (based on 5kg cabbage) Ogapi 20g Rooting 20g Jujube 40 g Donkey 20g licorice 20g Hwanggi 20g cinnamon 10g pine needles 10g Total amount 160 g

Example  3. Manufacture of Kimchi

Cabbage (Buy: Nonghyup Hanaro Mart) 10 packs (5kg) was prepared by washing thoroughly with clean water. The Chinese cabbage is pickled with 180 g of salt and 1.6 L of water (salt concentration: approx. 10% (w / v)) (summer: 8 hours; spring, autumn: 10 hours; winter: 24 hours). Pressed cabbage weighed about 20 L. The cabbage was then washed three times with water and dried for 5 hours to drain the water.

As a mixed seasoning, the ingredients of Table 3 below were sliced and mixed.

[Table 3]

Kinds Usage (based on 5kg cabbage) garlic 200 g ginger 80 g wave 150 g Buttercup 100 g chives 100 g lampshade 100 g Green pepper 100 g Unsaturated 500 g total 1330 g

The mixed juice of Example 1, 500 mL of the herbal liquid of Example 2 and red pepper powder, shrimp chops, oysters, and fish sauce were mixed in the prepared seasoning and mixed into cabbage to prepare kimchi.

Covered lemon peel on the kimchi prepared at room temperature, stored for 7 days to ripen, after aging, the storage period is stored for 1 to 3 years to enable ingestion.

Example  4. Sensory test

The sensory test on the smell, color, taste, texture and palatability of Kimchi prepared in Example 3 was carried out on a 7-point scale method for 5 students majoring in food and nutrition, and 99.5% confidence level (p <0.05). The results of multiple comparisons are shown in Table 4 below. The comparative example was tested with commercially available kimchi products (manufactured at Hanaro mart). The sensory test scores were expressed as 1 point: very bad, 2 points: bad, 3 points: a little bad, 4 points: normal, 5 points: a little good, 6 points: good, 7 points: very good.

[Table 4]

division smell color flavor Organization Symbol Kimchi of Comparative Example 1.8 ± 0.05 ^a 2.2 ± 0.47 ^a 1.4 ± 0.55 ^a 2.0 ± 0.71 ^a 1.6 ± 0.55 ^a Kimchi of Example 3 5.6 ± 0.55 ^d 5.0 ± 1.00 ^b 6.2 ± 0.45 ^d 5.6 ± 0.55 ^b 7.0 ± 0.00 ^c

Looking at the results shown in Table 4, the kimchi prepared according to the present invention showed a significant difference and excellent than the conventional commercial products in terms of smell, color, taste, texture, preference.

Claims (11)

Pickling cabbage in brine, washing with water and removing the water to prepare pickled cabbage; Preparing a seasoning by mixing the seasoning vegetables; Preparing a mixed juice by mixing vegetables and fruits; Preparing a herbal medicine by cooking rice with a liquid obtained by heating the herbal medicine with water at a temperature of 50 to 200 ° C. for 1 to 30 hours, and then adding malt to the obtained rice to prepare the herbal liquid; And Preparing the kimchi by mixing the prepared seasoning, mixed juice and herbal liquid mixed with marinated cabbage Including, The seasoning vegetables are a mixture of two or more selected from the group consisting of garlic, ginger, leeks, buttercups, leek, freshly, red pepper, and radish, The vegetable and fruit is a mixture of two or more selected from the group consisting of onions, apples, pears, pineapples, melons, grapes, lemons and radishes, The medicinal herb is one or more selected from the group consisting of Ogapi, brown root, jujube, Angelica, licorice, Astragalus, cinnamon, pine needles, oak, elm, and Gilgeum Kimchi manufacturing method. The method of claim 1, After the step of mixing the marinated cabbage with pickled cabbage, further comprising the step of covering the cabbage with lemon peel and aged for 5 to 10 days Kimchi manufacturing method. The method according to claim 1 or 2, The pickled cabbage preparation step is a method of producing kimchi that is carried out by applying a brine concentration of 5 to 20% by weight to the cabbage for 5 to 30 hours. 3. The method according to claim 1 or 2, The mixed seasoning is based on garlic, ginger, leeks, buttercups, leeks, freshly, red peppers and radish weight 1 to 8: 1 to 3: 1 to 5: 1 to 3: 1 to 3: 1 to 3: 1: 1-3: Method of producing kimchi mixed with a mixing ratio of 5 to 15. The method according to claim 1 or 2, The mixed juice is onion, apple, pear, pineapple, melon, grapes, lemon and radish 1 to 5: 1 to 5: 1 to 5: 1 to 5: 1 to 3: 1 to 3: 1 to 3: Method of producing kimchi mixed with a mixing ratio of 5 to 15. The method of claim 1, The medicinal herb is Ogapi, brown root, jujube, Angelica, licorice, Astragalus, cinnamon and pine needles by weight 0.1 to 1: 0.1 to 1: 0.5 to 1.5: 0.1 to 1: 0.1 to 1: 0.1 to 1: 0.1 to 0.3: Method of producing kimchi mixed with a mixing ratio of 0.1 to 0.3. Two or more mixed seasonings selected from the group consisting of garlic, ginger, leeks, buttercups, leeks, mustards, chillies, and radishes; Mixed juice pulverized by mixing two or more selected from the group consisting of onions, apples, pears, pineapples, melons, grapes, lemons and radishes; And Rice is obtained by heating one or more herbal medicines selected from the group consisting of organopium, brown root, jujube, donkey, licorice, astragalus, cinnamon and pine needles with water for 1 to 30 hours at a temperature of 50 to 200 ° C. Herbal liquid obtained by adding malt to rice Condiments containing. The method of claim 7, wherein The seasoning solution is the seasoning solution containing the mixed seasoning, mixed juice and herbal liquid in a ratio of 1: 0.1 to 2: 0.1 to 1 (mixed seasoning weight: mixed juice weight: herbal liquid weight). Kimchi containing pickled cabbage and the seasoning solution of claim 7 or 8. 10. The method of claim 9, Kimchi further comprising one or more selected from the group consisting of red pepper powder, salted fish, fish sauce, and oysters. 10. The method of claim 9, The kimchi cabbage kimchi, white kimchi, green kimchi, green onion kimchi, kakdugi, bakkkakdugi, radish cabbage, oyster cabbage, kkakdukdugi, gangneokkkadukgi, changran jjigakdugi, shrimp choppedakgi, hamgyeongdo Daegu kkadukgi, water kimchi, cucumber water kimchi, buttercup water kimchi , Ginseng Water Kimchi, Tangerine Water Kimchi, Bossam Kimchi, Cucumber Kimchi, Cucumber, Cucumber Cucumber Kimchi, Cucumber Kimchi, Pumpkin Radish Kimchi, Bak Kimchi, Gad Kimchi, Jang Kimchi, Nabak Kimchi, Myo Samnabak Kimchi, Dongchimi, Lotus Flower Kimchi, Altadong Kimchi, Altari Kimchi, Sukji, Gulseokgi, Radish & Cucumber Songi, Pomegranate Kimchi, Coriander Kimchi, Bachelor Kimchi, Scale Kimchi, Simmered Kimchi, Yongin Oji, Chaekimchi, Chaekkal Kimchi, Turnip Salty Sauce, Turnip Kimchi, Turnip Sukji, Garlic Stem Kimchi, Sweet Potato Stem Kimchi, Sweet Potato Sprout Kimchi, Red Pepper Kimchi, Bean Leaf Kimchi, Red Bean Leaf Kimchi, Sesame Leaf Kimchi, Perilla Leaf Salted Paper, Salty Salted Paper, Green Salted Paper, Non-woven Paper, Goji Beared Paper, Seafood Kimchi, Impressed Kimchi, Touched Kimchi, Myeongtae Kimchi, Hanchi Kimchi, Abalone Kimchi, Seoger Kimchi, green kimchi, radish green radish vegetable, radish kimchi, radish kimchi, buttercup kimchi, spinach kimchi, eggplant kimchi, carrot kimchi, onion kimchi, green pepper kimchi, leek kimchi, bean sprout kimchi, burdock kimchi, mugwort kimchi, taro kimchi Dried Sprouts Kimchi, Donnamul Kimchi, Chammul Kimchi, Eori Kimchi, Red Cabbage Kimchi, Gumde Kimchi, Medicinal Kimchi, Red Pepper Kimchi, Tastes of Dried Kimchi, Algae Kimchi, Algae Shrimp Kimchi, Algae Shrimp Kimchi, Kimchi, Ring (White Paper) , Andong Sikhye, Glutinous Seaweed, Pink Paper, Deodeokji, Syeonji, Dolbang Soup Kimchi, Bijimi, Dongji Kimchi (Flower Cabbage Kimchi), Pudding Kimchi, Chicken Kimchi, Pheasant Kimchi, Curry Cabbage Kimchi, Cold Noodle Kimchi Kimchi , Mustard kimchi, boiled radish kimchi, plum kimchi, spring kimchi (hat kimchi) and the foot is selected from the group consisting of kimchi.