KR-20260062276-A - Kimchi for kimchi stew and its preparation method

Abstract

The present invention relates to kimchi for kimchi stew and a method for manufacturing the same. The method of the present invention comprises the steps of: salting napa cabbage with salt; rinsing the salted napa cabbage to remove the remaining salt; preparing a seasoning by mixing green onions, red pepper powder, garlic, ginger, solar salt, anchovy fish sauce, and glutinous rice paste; preparing a seasoning using sorbitol powder, cyclodextrin, complex vegetable extract powder, fish powder, refined salt, d-α-tocopherol, sodium bicarbonate, vitamin C, L-sodium glutamate, and pepper; mixing the seasoning and the seasoning with napa cabbage; stacking the seasoned napa cabbage in a vacuum chamber, removing the air from the vacuum chamber to make kimchi in an anaerobic environment, and storing it for a certain period; and aging the made kimchi by stimulating the cell membranes of microorganisms by injecting ultrasound into the kimchi using an ultrasonic device.

Inventors

• 이근수

Assignees

• (주)강푸드

Dates

Publication Date

20260507

Application Date

20241029

Claims (6)

1. The step of salting the napa cabbage, and The step of rinsing the pickled cabbage to remove remaining salt, and A step of preparing a seasoning by mixing green onions, red pepper powder, garlic, ginger, sea salt, anchovy sauce, and glutinous rice paste, and A step of manufacturing a seasoning using sorbitol powder, cyclodextrin, complex vegetable extract powder, fish powder, refined salt, d-α-tocopherol, sodium bicarbonate, vitamin C, L-sodium glutamate, and pepper; The step of mixing seasonings and condiments into the napa cabbage, and A step of stacking seasoned cabbages in a vacuum chamber, removing the air from the vacuum chamber to make kimchi in an anaerobic environment, and storing it for a certain period, and A method for manufacturing kimchi for kimchi stew, characterized by including a step of aging the kimchi by stimulating the cell membranes of microorganisms through the injection of ultrasound into the kimchi using an ultrasonic device.
2. In Article 1, A method for preparing kimchi for kimchi stew, characterized in that the seasoning comprises 10 wt% sorbitol powder; 45 wt% cyclodextrin; 15 wt% complex vegetable extract powder; 5 wt% fish powder; 3.5 wt% refined salt; 11 wt% d-α-tocopherol; 0.04 wt% sodium bicarbonate; 10 wt% vitamin C; 0.4 wt% L-sodium glutamate; and 0.06 wt% pepper.
3. In Paragraph 2, A method for manufacturing kimchi for kimchi stew, characterized by using a solid powder obtained by filtering and freeze-drying a vegetable mixture with a weight ratio of oyster mushroom : butternut squash : paprika : onion : carrot : beet in a mixing ratio of 3 : 4 : 2 : 1 : 1 : 1, and then grinding the resulting mixture by medium-temperature hot water extraction.
4. In Paragraph 2, A method for manufacturing kimchi for kimchi stew, characterized by using a solid powder obtained by mixing filefish meat and crab meat in a weight ratio of 1:2, steaming at a temperature of 105°C to 115°C for 30 minutes, freeze-drying, and then grinding the fish powder.
5. In Paragraph 4 The above solid powder has an average moisture content of 3 to 4 mass%, and A method for manufacturing kimchi for kimchi stew, characterized in that the particles of the solid powder have an average particle size of 100 mesh.
6. Kimchi for kimchi stew characterized by being manufactured by the method of any one of claims 1 to 4.

Description

Kimchi for kimchi stew and its preparation method The present invention relates to kimchi for kimchi stew and a method for manufacturing the same. More specifically, it relates to kimchi for kimchi stew and a method for manufacturing the same, which can meet the demand of places such as kimchi stew franchise restaurants by using a vacuum chamber and ultrasound to rapidly ferment a large amount of kimchi within a short period of time, and which can maintain the taste of kimchi by easily enhancing the flavor of the raw ingredients while having a mild flavor that is not strong. Generally, kimchi is a fermented food made by culturing various lactic acid bacteria on vegetables such as napa cabbage, radish, young radish, green onions, and chili peppers as main ingredients. The taste varies by region and season, and also exhibits different flavors and characteristics depending on the type of vegetables. This difference in taste and aroma is due to the varying types and characteristics of lactic acid bacteria specific to each region, season, and vegetable, which is also the reason why the taste and preparation methods of kimchi differ from region to region. As an example of a method for manufacturing such kimchi, the method comprises the steps of: cutting napa cabbage and performing pickling (S10); preparing a kimchi seasoning paste (S20); preparing a lactic acid bacteria fermentation liquid (S30); mixing the lactic acid bacteria fermentation liquid with the kimchi seasoning paste (S40); and mixing the kimchi seasoning paste prepared in step S40 with the napa cabbage prepared in step S10 (S50); wherein step S30 includes the step of preparing a mixture of 10 to 20 parts by weight of persimmon powder, 1 to 3 parts by weight of tryptophan, 1 to 3 parts by weight of acetate, 5 to 10 parts by weight of erythritol, and 3 to 5 parts by weight of glucose, mixed with 100 parts by weight of water (S31); A technology comprising the step (S32) of preparing a lactic acid bacteria fermented liquid by adding lactic acid bacteria of the genus Enterococcus to the above mixture and fermenting it has been disclosed in the "Method for preparing kimchi using a lactic acid bacteria fermented liquid" of Korean Registered Patent Publication No. 10-2404120 (Publication date June 7, 2022). However, the conventional method of manufacturing kimchi, including the aforementioned registration number 10-2404120, has the problem that it is difficult to apply in cases where it is necessary to quickly supply a large amount of aged kimchi within a short period, such as in kimchi stew franchise restaurants. FIG. 1 is a process flowchart of a method for manufacturing kimchi for kimchi stew according to one embodiment of the present invention. Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings in order to provide a description sufficient for a person skilled in the art to easily practice the present invention. The purposes, functions, effects, and other purposes, features, and operational advantages of the present invention, including the purpose, function, and effect, will become clearer through the description of the preferred embodiments. For reference, the embodiments disclosed herein are merely the most preferred embodiments selected and presented among various possible embodiments to aid the understanding of those skilled in the art, and the technical concept of the present invention is not necessarily limited or restricted only by the presented embodiments, and various changes, additions, and modifications including equivalents and substitutions are possible within the scope of the technical concept of the present invention. Furthermore, the expressions of terms or words used in the specification and claims of this application are defined based on the principle that the inventor may appropriately define the concept of the terms to best describe his invention; they should not be interpreted as being limited only to their ordinary or dictionary meanings, but must be interpreted in a meaning and concept consistent with the technical spirit of the invention. FIG. 1 is a process flowchart of a method for manufacturing kimchi for kimchi stew according to one embodiment of the present invention. As illustrated in FIG. 1, a method for manufacturing kimchi for kimchi stew according to an embodiment of the present invention comprises the steps of: salting napa cabbage with salt (S10); rinsing the salted napa cabbage to remove remaining salt (S20); preparing a seasoning by mixing green onions, red chili powder, garlic, ginger, solar salt, anchovy fish sauce, and glutinous rice paste (S30); preparing a seasoning using sorbitol powder, cyclodextrin, complex vegetable extract powder, fish powder, refined salt, d-α-tocopherol, sodium bicarbonate, vitamin C, L-sodium glutamate, and pepper (S40); mixing the seasoning and seasoning with napa cabbage (S50); stacking the seasoned napa c