JUNG, KI YOUNG;CHOI;정기영;김지영;CHOI, SEONG RYEOL;최성렬;KIM, JI YOUNG; SEONG RYEOL
发明人:
CHOI, SEONG RYEOL,최성렬,KIM, JI YOUNG,김지영,JUNG, KI YOUNG,정기영,CHOI, SEONG RYEOLKR,KIM, JI YOUNGKR,JUNG, KI YOUNGKR
申请号：
KR1020150021970
公开号：
KR1020160099825A
申请日:
2015.02.13
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
According to the present invention, disclosed are a method for manufacturing kimchi with improved nutrients, sensory characteristics, texture, and freshness maintenance properties； and the kimchi manufactured thereby. The method comprises the following steps: a) a salting step of trimming and selecting main materials, and salting the main materials with water having bay salt of 2 to 11% concentration for 4 to 7 hours； b) a dewatering step of rinsing the main materials after completing the salting step with flowing water for 3 or 4 times, and performing natural dewatering by gravity for 2 hours； c) a starch paste making step of making pure buckwheat starch paste or mixed buckwheat starch paste by mixing one or more among buckwheat, buckwheat shoot, and a buckwheat extract to obtain a mixture, and making the buckwheat starch paste by mixing the mixture with flour or glutinous rice； d) a seasoning making step of mixing the starch paste made in the step c) with fish sauce, onion, garlic, kelp, ginger, sugar, bay salt, and red chili powder； and e) a mixing step of mixing the seasoning made in the step d) with the main materials after completing the step b).영양성분이 향상된 김치 제조방법 및 이에 의해 제조된 김치가 개시된다. 개시된 김치 제조방법은, a) 주 재료를 다듬어 선별한 후, 천일염 2 내지 11% 농도를 갖는 물에 4 내지 7시간 절이는 절임단계； b) 상기 절임단계를 마친 상기 주 재료를 흐르는 물에 3 내지 4회 세척한 후, 2시간 중력에 의해 자연 탈수시키는 탈수단계； c) 메밀, 메밀 싹, 메밀 추출액 중 어느 하나 또는 둘 이상을 혼합한 후, 이를 밀가루 또는 찹쌀에 혼합한 메밀 풀 또는 순순한 메밀 풀을 만드는 풀 제조단계； d) 상기 c) 단계에서 제조된 풀에, 액젓, 양파, 마늘, 다시마, 생강, 설탕, 천일염, 고추가루를 혼합하는 양념제조단계； 및 e) 상기 d)단계에서 제조된 양념을 상기 b)단계를 거친 주재료에 버무리는 버무림단계；를 포함하는 것을 특징으로 한다.
