KR20010094438A - Preparation method of gimchi with aloe gel - Google Patents

Abstract

PURPOSE: A process for preparing the titled Kimchi is provided by mixing a Kimchi seasoning with aloe gel, mixed cereals, aqueous dietary fiber or the like, fermenting and inserting it into vegetables, thereby, Kimchi effective for the care of skin is produced and Kimchi flavor can be reduced. CONSTITUTION: In the process manufacturing Kimchi(pickled vegetables) as a kind of a Korean side dish, 1 to 35% by weight of aloe gel, 1 to 20% by weight of mixed cereals and optionally 1 to 25% by weight of aqueous dietary fiber, 1 to 20% by weight of the leaves of green tea and 0.01 to 3% by weight of calcium are added to a Kimchi seasoning, based on the total weight of the Kimchi seasoning. The mixed cereals are selected from unpolished rice, glutinous rice, adlay, bean, barley, sea tangle, shiitake mushroom, carrot, dropwort and pine needle.

Description

Preparation method of kimchi containing aloe gel {PREPARATION METHOD OF GIMCHI WITH ALOE GEL}

The present invention relates to a method for producing kimchi, comprising aloe gel in conventional kimchi seasoning. In addition, the present invention can be added to a wire or water-soluble dietary fiber in addition to the aloe gel described above, a low-calorie, low-calorie diet as a dietary formula containing the addition of green tea leaves and calcium may be added to fermentation. It relates to a production method of kimchi.

Kimchi is a Korean traditional food that is fermented with Chinese cabbage, radish, vegetables, and other seasonings and salted fish. It has been used as a side dish in our diet.

Kimchi, our unique fermented food, is rich in nutrients (fiber, minerals, proteins, vitamins, etc.) contained in vegetables, spices, and salted fish, and can be ingested with various organic acids and lactic acid bacteria produced during fermentation. Nutrients such as carbohydrates, proteins, and fats, which are nutrients, are lacking, and have been used only as a side dish for the concept of corrosion rather than stocks because of salty taste required for pickling.

Originally, Aloe sp. Is a succulent plant of the family Liliaceae, which has been known as a plant containing a large amount of ingredients that are effective for skin beauty, health, and suits. Aloe jelly, anthrone-based and crom-based ingredients have been known to have beneficial effects on the human body. Among them, jellies have a skin moisturizing effect and cell regenerative activation, and anthrone-based ingredients have an antibacterial effect. Facets are known to have cosmetic, whitening, antifungal and sunscreen properties. However, due to difficulty in eating, bitter taste, etc., it is very inconvenient to eat raw food, and has been used as a health supplement in the form of powder, granules, tablets, etc. after many processing processes. Through such a complicated processing process, various useful ingredients contained in aloe are destroyed, and the price is too high, making it difficult to consume as a normal food.

In addition, Seonsik consists of powder of brown rice, glutinous rice, soybean, yulmu, barley, etc. It is developed in the form of burning small amount of about 40g of this wire powder in water, and it is essential nutrients and other nutrients, minerals, vitamins necessary for human body. It is characterized by eating many foods without having to cook them. These conventional types are convenient to eat by processing brown rice, soybeans, etc., dried or freeze-dried to be ingested in powder form, but lacking nutrient destruction and satiety have only been used as a part of nutritional supplements.

In addition, fiber that is easy to lack in modern people is divided into water-soluble and insoluble fiber. Original fiber is carbohydrate, 1/4 of protein, low calorie of 1/9 of fat component, and has calories of about 1 kcal / g and is not digested at all. It is known to act as an ingredient that is ingested by our body and absorbs unnecessary components from the stomach and contains moisture to excrete. Among them, insoluble fiber is lignin, which is not dissolved in water as its main ingredient, but passes through the intestine to adsorb and excrete surrounding substances such as fat, and water-soluble fiber has pectin dissolved in water as the main ingredient to maintain gel state and give satiety. It controls and adsorbs other unnecessary components to act as excreted with insoluble fiber. Originally, kimchi contains a large amount of fiber in vegetables such as cabbage and radish, but most of this fiber is insoluble fiber (main ingredient is lignin), and since it has been consumed only for side dishes, its absolute amount is insufficient. There were some defects, such as no pectin component.

As such, kimchi, our unique traditional fermented food, has been positioned as an important side dish food that is indispensable in daily life with excellent taste, nutrition and flavor.The above-mentioned aloe gel, food ingredients, water-soluble dietary fiber, etc. If you make a new form of functional kimchi by reinforcing, it is possible to develop not only side dishes but also various nutrients and low-calorie diet beauty food.

The purpose of the present invention is to develop a new kimchi that has become an important part of the diet as our traditional food, and automatically eats useful ingredients of aloe with just the basic nutrients (vitamins, minerals, fiber, organic acids, lactic acid bacteria) of kimchi It is to provide a healthy kimchi of beauty foods that can be synergistically absorbed skin care and diet. In addition to the aloe gel, the addition of food ingredients and water-soluble dietary fiber, such as can be ingested together, it is sufficient to eat a variety of nutritional ingredients and to provide a healthy kimchi of beauty foods for skin beauty and diet.

Method for producing kimchi of the present invention is characterized by including 1 to 35% by weight of aloe gel in conventional kimchi seasoning. In addition, it is possible to add more wired foods containing a large amount of essential nutrients and dietary fiber, which is a low-calorie food material, and to add kimchi odor by adding green tea leaves and calcium to add fermentation to enhance kimchi's functionality. You can make a new concept of kimchi that doesn't have any taste and aroma.

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

In the present invention, kimchi is prepared by adding 1 to 35% by weight of aloe gel to kimchi seasoning of conventional kimchi seasoning. At this time, if the content of the allel gel is less than 1% by weight based on the total weight of kimchi seasoning, it is difficult to expect the effect of the present invention, if the content exceeds 35% by weight of kimchi seasoning is not preferable because it is broken. In the present invention, it is preferable that the aloe gel contained in the aloe leaves is collected and ground and mixed, but it can also be used in the form of freeze-dried aloe concentrated powder, granules or concentrate.

In the present invention, by mixing 1 to 20% by weight of kelp, shiitake mushrooms, carrots, buttercups, pine needles, etc., in addition to brown rice, glutinous rice, yulmu, soybeans, barley, etc., in a kimchi seasoning to produce kimchi, It can be manufactured to give a texture and satiety. At this time, if the content of the wire material is less than 1% by weight based on the total weight of kimchi seasoning, the expression of the effect is weak, and when it exceeds 20% by weight, the value as kimchi is deteriorated in terms of taste and function. not. At this time, the kelp, shiitake mushrooms, etc. of the wire material may be mixed as a raw material or cut in the form of ultra-pickled or ground, or may be used in the form of non-pickled.

The wire material used in the present invention may further include other grains or vegetables in addition to the materials exemplified above, and one or more such wire materials may be used. And kelp, shiitake mushrooms, parsley, etc. of the wire material can be used as it is, or dried, powdered or cut and then pickled and used.

In addition, in the present invention, in addition to the aloe gel and the wire material, the water-soluble dietary fiber may be further added, and it is preferable to add it in an amount of 1 to 30% by weight based on the total weight of kimchi seasoning. At this time, if the content of water-soluble dietary fiber is less than 1% by weight, it is difficult to expect the effect, when it exceeds 30% by weight is not preferable to drop the taste and texture of kimchi.

It also adds green tea leaves and calcium ingredients to kimchi seasoning, and adds a process of adding fermented charcoal during fermentation to enhance functionality and make kimchi with a clean taste and aroma without kimchi odor. It is according to the method for preparing green tea kimchi (Korean Patent Application No. 99-57476). That is, based on the total weight of kimchi seasoning, 1-20% by weight of green tea leaves, 0.01-3% by weight of calcium may be added.

The aloe gel-containing kimchi prepared as described above may be prepared into processed kimchi in various forms such as powder form by drying kimchi soup or vegetables and spices after fermentation.

One preferred example of the kimchi production method of the present invention,

First, take the aloe gel, grind it finely, and mix it with 25% by weight of kimchi condiments so that it can be eaten with kimchi, which is difficult to eat with fresh juice.

Second, powder brown rice, yulmu, glutinous rice, and soybeans, and cut pine needles, kelp, and shiitake mushrooms, marinated in vinegar, and then mix them with 20% by weight of kimchi seasoning. And rich nutritional balance of the concept of food, giving a sense of satiety.

Third, by mixing 10% by weight of polydextrose (pectin component), a water-soluble dietary fiber, into kimchi seasonings, fiber is supplemented with kimchi, which is insufficient for stock use.

Fourth, by adding the green tea leaves and calcium to the kimchi seasoning or whole kimchi of the kimchi, respectively, or by adding the charcoal fermentation, it is possible to make odor removal effect and clean calcium and vitamin reinforcement kimchi.

Among the above-mentioned components, the addition of food ingredients, water-soluble dietary fiber and green tea leaves and calcium, and the addition of charcoal during fermentation can be selectively added, and the aloe gel-containing kimchi of the present invention is a characteristic constitution of the present invention. Except for urea, it is prepared by applying the kimchi manufacturing method using conventional kimchi seasoning.

The components of the present invention will be described in detail with reference to the following examples. However, these examples are for illustrative purposes only and the present invention is not limited thereto.

Example 1

1. Wash and cut 3 kg of Chinese cabbage and cut it in 15% saline for 24 hours.

2. To make Kimchi seasoning, prepare 100g radish, 30g leek, 10g leek, 10g garlic, 10g ginger, 5g ginger, 10g buttercup, 30g pear, 10g silgo pepper, wash it cleanly and chop finely.

3. Mix 50 g of aloe gel in the prepared Kimchi seasoning.

4. Rinse the pickled cabbage thoroughly and mix the seasoning mixture prepared in 2 and 3 evenly between the cabbage leaves.

5. Put seasoned cabbage into a jar, put 500g of charcoal, and add seasoning liquid mixed with water, pear juice, oligosaccharide, and roasted salt to the length of cabbage and ferment at 10 ℃ for 3-5 days.

Example 2

In the second step of Example 1 in the same manner as in Example 1 except for further adding 50g of wire material (brown rice, yulmu, glutinous rice, powder of soybeans and shiitake dried shiitake mushrooms) in kimchi seasoning Was carried out.

Example 3

In the second step of Example 2 was carried out in the same manner as in Example 2, except that 30g of water-soluble dietary fiber in the kimchi seasoning.

Example 4

In the second step of Example 2 was carried out in the same manner as in Example 2 except for further adding 10g, calcium 5g to the green tea leaves in kimchi seasoning.

Comparative example

Kimchi seasoning without adding aloe gel to the kimchi seasoning was carried out in the same manner as in Example 1, evenly applied to the pickled cabbage.

The kimchi prepared in the Examples and Comparative Examples were subjected to sensory test on a 30-point sensory test personnel on a five-point scale, and analyzed for aloe and fiber content. The results are shown in Table 1.

division flavor incense Satiety Overall Symbol Aloe content (% by weight) Fiber content (% by weight) Example 1 4.6 4.5 4.3 4.5 17 28 Example 2 4.8 4.7 4.9 4.6 17 30 Example 3 4.8 4.7 4.9 4.9 18 40 Example 4 4.9 4.9 4.9 4.9 17 40 Comparative example 4.0 4.1 3.5 3.7 0 25

As can be seen from the results of Table 1, the kimchi of Examples 1 to 4 prepared according to the method of the present invention is not only excellent in taste, aroma and overall taste degree than the conventional kimchi of the comparative example, there is a feeling of satiety, By containing aloe and fiber, it was confirmed that the kimchi of the cosmetic concept of the stock concept for skin beauty and diet can be made.

As can be seen from the above, the aloe gel-containing kimchi according to the present invention contains kimchi containing aloe, which is inconvenient to eat, making it easy to ingest the useful ingredients of aloe, resulting in kimchi with skin beauty and dry skin. In addition, by mixing more foods, you can make kimchi of the stock concept with sufficient essential nutrients, satiety and taste, and by mixing more water-soluble dietary fiber, it has a low calorie diet effect. You can make kimchi with the effect of not wanting to eat food and by adsorbing and excreting surrounding substances such as fat that are unnecessary for the stomach.

In addition, by reinforcing green tea leaves and calcium, it is possible to consume vitamins and calcium components that are easily lacking in kimchi such as vitamins, minerals, insoluble fiber, organic acids, and lactic acid bacteria of kimchi. You can make it as a staple kimchi for a low calorie cosmetic food.

Claims (5)

Method of producing kimchi, characterized in that 1 to 35% by weight of aloe gel in kimchi seasoning based on the total weight of kimchi seasoning. According to claim 1, Kimchi seasoning method of the kimchi, characterized in that the addition of 1 to 20% by weight based on the total weight of kimchi seasoning as it is or in powder form. According to claim 2, wire material is selected from one or more selected from brown rice, glutinous rice, yulmu, soybeans, barley, kelp, shiitake mushrooms, carrots, buttercups and pine needles, and among them, brown rice, glutinous rice, yul radish, soybeans. , Barley powdered, kelp, shiitake mushrooms, carrots, buttercups and pine needles are used as it is, or dried, powdered or cut and used to produce pickled, characterized in that the pickling. The method of producing kimchi according to any one of claims 1 to 3, wherein the water-soluble dietary fiber is added to the kimchi spice in an amount of 1 to 25 wt% based on the total weight of the kimchi spice. The method according to claim 4, wherein the green tea leaves and calcium are added to the kimchi seasoning 1 to 20% by weight and 0.01 to 3% by weight, respectively, based on the total weight of kimchi seasoning, and fermented with charcoal during fermentation. Method of making kimchi.