KR20060025409A - Manufacturing Method of Kimchi and Pickled Food Using Wild Plants - Google Patents

Abstract

In general, pickles, kimchi, etc. are prepared using leaves or stems of wild plants that are not often used as a side dish, so that it is possible to provide foods that are beneficial to health and give new flavors, such as plantain, 칡, mulberry, organolpi, and elm Wash the pickles made of the leaves, roots, and stems of wild plants selected at least one from loofah, sunflower, etc., then remove the water and soak the dried pickles in the miso for at least 10 days at room temperature. It provides a method of producing kimchi and pickled foods using wild plants, including the process of aging, preparing pickles, and cutting the pickles into lengths of about 2 to 10 cm to add seasonings such as vinegar, sugar, and sesame oil.

Wild plants, plantain, 칡, mulberry, ogalpi, elmbu, kimchi, pickles, pickles

Description

Process for manufacturing kimchi and pickled foods using wild plants {Process for Kimch and Pickle Using Wild Plants}

The present invention relates to a method for producing kimchi and pickled food using wild plants, and more specifically, pickles and kimchi, etc. using leaves or stems of wild plants such as plantain, 칡, mulberry, ogalpi, elm, loofah, and sunflower. The present invention relates to a method for producing kimchi and pickled foods using wild plants, which is capable of providing foods that are beneficial to health and give a new taste.

In general, kimchi and pickled foods refer to kimchi prepared and processed with fermentation, including vegetables and aquatic products, and pickled and stewed foods prepared and processed by pickling or stewed with salted seafood, agricultural products and aquatic products as main ingredients.

In the above, kimchi refers to cabbage kimchi fermented through the process of trimming, cutting, pickling and seasoning mixing with vegetables such as cabbage, other kimchi or processed products. Pickles are vegetables, fruits, spices, wild plants, aquatic products, etc. It refers to salt, pickled, pickled, pickled, and pickled processed by using food ingredients as a main ingredient and then marinating it with salt, vinegar, sugar or entertain.

Kimchi and pickled foods prepared as described above can be preserved for a long time, so it is possible to ingest the nutrition of vegetables even in winter, and digestion by fermentation and lactic acid fermentation to activate the immune function through the fermentation and ripening process. It is known to have an excellent effect in preventing adult diseases such as colon cancer, arteriosclerosis, and anemia, and is also known to have biorhythm control and disease recovery effects.

Therefore, in recent years, not only in Korea but also worldwide, the interest in Korea's kimchi and pickled foods is increasing, and various kinds of kimchi and pickled foods have been developed and provided.

However, most of the kimchi and pickled foods that have been developed and provided in the past mainly use Chinese cabbage, radish, cucumber, aralia, mustard, mushrooms, mushrooms, etc., which do not provide new taste and various effects.

The present invention has been made in view of such a point, since it is generally used to prepare pickles, kimchi, etc. using leaves or stems of wild plants such as plantain, 칡, mulberry, ogalpi, elm, loofah, sunflower, etc. To provide a method of producing kimchi and pickled foods using wild plants that can provide health benefits, new tastes, and foods that add value to their health with their functional ingredients.

Kimchi and pickled food manufacturing method using the wild plant proposed by the present invention is a pickle raw material consisting of the bark of the leaves, roots and stems of wild plants selected from one or more of plantain, 칡, mulberry, ogalpi, elm, loofah, sunflower, etc. After washing, remove the water, immerse the dried pickle raw material in soybean paste so that it is completely immersed in doenjang for 10 days at room temperature to prepare the pickles, and cut the pickles into lengths of about 2 ~ 10cm to vinegar or sugar And seasoning with sesame oil.

It is also possible to wash the pickles in the above and then boil it in boiling water for about 15 to 20 seconds to remove the water and soak it in the miso.

When boiled in pickles as described above, some of the bitter or bitter taste is removed.

As the seasoning, it is also possible to add sesame salt, minced garlic, red pepper powder, salt, etc. according to taste.

The plantain can use the whole stem and leaves, roots and the like.

The plantain contains flanovoid, pratagin and tannin and is used as a diuretic, antitussive, expectorant, dry stomach, branch, antipyretic, anti-inflammatory, tonic. The glycogen, called pratagin, acts on the respiratory central nervous system to deepen or slow down the movement of the respiratory system to stop coughing and stimulate the secretory nerves in the body to stimulate and excite the secretions of the trachea or bronchus and increase the secretion of digestive juices. It is known to do. In other words, the secretory nerve is known to stimulate the movement of the muscles of the intestines, uterine muscles and the like when the action of the stimulation of the praggin in the terminal of the vagus nerve.

In addition, the plantain has an antimicrobial effect and is used for the treatment of acute bacterial diarrhea, nephritis, cystitis, urethritis.

And plantain contains a lot of minerals, such as calcium, phosphorus, iron, protein, carbohydrates, vitamins (vitamins A, B1, B2, C) and sugar are high in nutrition.

The plantain is known to be effective in hangovers and alcoholism, and also effective in arthritis, headache, hypertension, chronic hepatitis, and the like.

The thin leaves are mainly used, it is also possible to use the bark of the root or stem. In particular, it is preferable to use the young leaves harvested in May as the leaves of 칡.

Carbohydrates, minerals, vitamins, etc. are contained a lot, and various nutrients are evenly contained.

The 칡 is known to be effective in hangover detoxification, gastrointestinal and liver protection, indigestion, fever, diarrhea, constipation, diabetes, fatigue recovery.

The mulberry mainly uses the bark of the leaves and stems, it is also possible to use the root.

Leaves and stems of the mulberry tree is known to contain a lot of deoxynozirimycine (Deoxynozirimycine). The deoxynojirimycin has a function of inhibiting the action of glycolytic enzyme (α glucosidase), which inhibits the breakdown and absorption of glucose into the glucose by the action of glycolysis in the small intestine. Preventing hyperglycemia after eating In addition, the mulberry leaves contain gamma aminobutyric acid (GAVA) as a blood pressure lowering and neurotransmitter, and as a component that lowers blood sugar, nozirimycine and calistingin, inhibitors of αglucosidase It is contained.

The mulberry leaf (upper leaf) and the bark of the stem or root (epiharpi) is effective in diabetes, hypertension, arteriosclerosis, stroke, cancer suppression effect, acute pneumonia, bronchitis, diuresis, diabetes, cough, anti-aging, osteoporosis prevention, diet It is known.

In addition, the mulberry leaves contain minerals such as protein, essential oils, iron, manganese, calcium, phosphorus, sodium, potassium, vitamin B1, vitamin C and the like.

The mulberry leaf also contains isokercetin, which is effective in preventing stroke, alanine and aspartic acid, which eliminates hangovers. Serine, tyrosine, and capillaries that make the blood in the brain clear, remove cholesterol and prevent senile dementia. It also contains rutin, which is good for the disorders and hemorrhagic diseases that come with radiation therapy.

The organgalpi uses the bark of leaves and stems or roots.

Ogalpi (or also called Ogapi) is known to exert a mysterious pharmacological effect, so called second ginseng or Siberian ginseng, improve the body's immunity and resistance, improve energy, improve diabetes, improve liver function, weight control, It is known to be effective in hypertension, anti-inflammatory, inflammation removal, cold, rhinitis, arthritis, pain relief, fatigue recovery.

The agalpi glycosides (acanthoside A, B, C, D Chiisanoside) with the action to adjust the basic metabolism (moisture metabolism, fat metabolism, carbohydrate metabolism), saponins, coumarin derivatives, flanovoids, tannins, liglines, etc. It contains.

The elm uses the bark of the roots and stems, it is also possible to use young shoots or leaves.

The bark of the elm tree has an excellent effect on various ulcers such as gastric ulcer, duodenal ulcer, small intestine ulcer, colon ulcer, and also effective on gastric or rectal cancer, boil or swelling, hemorrhoids, sinusitis, otitis media, uterus and breast disease. It is known.

The bark of the elm tree contains mucus, fatty acids, capric acid, etc., which are effective for various boils and swelling.

The leaves of the elm tree is effective in treating insomnia by containing no natural sleep ingredients.

The loofah uses a leaf and fruit as a loofah.

Edible in the loofah is a small, short, run a lot of varieties, mainly use young fruit (premature) for food.

The scrubber has an expectorant, detoxifying and clearing effect, is effective in coughing diseases such as lung abscess, lung stomach, headache, abdominal pain, each species, species poisoning, etc.

The sap of the scrubber contains saponin, silane (xylan) and the like.

The sunflower uses roots and stems.

The stem of the sunflower is known to be effective in diuresis, cough, hemostasis and the like.

The sunflower seeds contain lipids (semi-drying oils), proteins with relatively high amino acids such as methionine and tryptophan, minerals such as potassium, calcium and iron, vitamin B and the like.

And the kimchi and pickled food manufacturing method using the wild plants of the present invention is a broth raw material washed the bark of the leaves, roots and stems of wild plants selected at least one selected from plantain, 칡, mulberry, ogalpi, elm, loofah, sunflower, etc. It is put in a heating container containing water and then boiled in boiling water for about 2 hours by adding herbal medicines such as jujube, licorice, and donkey to make kimchi broth, and preparing kimchi broth using the prepared kimchi broth. It is also possible to achieve.

In the process of producing the kimchi broth put 10 liters of water per 1kg of broth raw material, the Chinese medicine is boiled by adding about 50 ~ 200g.

For example, 1kg of water stock, 10 liters of water, 10g of jujube, 10g of licorice, and 20g of donkeys, which have been washed from the roots and leaves of plantain, are put in a heating container, boiled in boiling water for 2 hours, and then dried to obtain kimchi broth. It is also possible to extract the dried dust from above, mix the liquid with kimchi broth, and discard the solid.

When boiled in boiling water for 2 hours or more as described above, useful ingredients contained in the broth stock are leached into water to obtain functional kimchi broth with various effects.

The herbal medicine can be used in addition to jujube, licorice, Angelica.

The herbal medicine enhances the function of wild plants, removes or refines bitterness or miscellaneous taste, so that it can be consumed by a child or a person who has a rejection of the unique taste of wild plants, and is used to add a new flavor. Therefore, it is preferable to use a sweet jujube or licorice as the herbal medicine.

Since the process of dipping kimchi using the kimchi broth can be made in the same manner as the process of dipping general kimchi and water kimchi, a detailed description thereof will be omitted.

The kimchi broth can also be used as a beverage as needed.

And the method of producing kimchi and pickled foods using wild plants of the present invention is a broth raw material washed the bark of the leaves, roots and stems of wild plants selected from one or more selected from plantain, 칡, mulberry, ogalpi, elm, loofah, sunflower, etc. Mixing water and adding herbal medicines such as jujube, licorice, and Angelica, extracts the fresh juice using a blender, etc. to prepare kimchi broth, and may also include a process of dipping kimchi using the prepared kimchi broth.

The water is mixed with about 10 liters per 1kg of broth raw material, and about 10 to 100g of herbal medicines such as jujube, licorice, and Angelica are added.

The kimchi broth can also be used as a beverage as needed.

Next, a preferred embodiment of the kimchi and pickled food manufacturing method using a wild plant according to the present invention.

Example 1

After cleaning the leaves and roots of plantain, and then drained to prepare the pickles. Pickles prepared from plantain are embedded in soybean paste (soaked) and aged at room temperature for 10 days to prepare pickles. Take out the prepared pickles, wash them with clean water, and then chop them up to about 5cm in length and add some sesame salt, sugar, and some sesame oil to get pickled foods.

Example 2

After washing the leaves of 칡 cleanly boiled in boiling water for about 15 seconds, remove the water to prepare the pickles. Pickles prepared by boiling boiled leaves are embedded in soybean paste (salted) and aged at room temperature for 10 days to prepare pickles. Take out the prepared pickles, wash them with clean water, and then chop them up to about 5cm in length and add some sesame salt, sugar, and some sesame oil to get pickled foods.

Example 3

Put 1kg of freshly cleaned broth leaves and roots in a heating container with 10 liters of water, add 50g of jujube, 10g of licorice, and 20g of donkey, and boil for 2 hours while boiling water. Take out the dust, juice and mix the liquid and discard the solid. Cool the kimchi broth from which the stock is extracted at room temperature.

Pickle the cabbage with salt, take it out, and soak it until the kimchi broth is sufficiently absorbed by the cabbage.

Season with seasoned radish, red pepper powder, garlic, ginger, green onion, salted fish, etc. Add kimchi broth to the seasoning.

Kimchi broth and kimchi broth are sufficiently soaked using kimchi and seasoned with kimchi broth to add kimchi.

Example 4

1kg of the mulberry leaves, which are cleanly washed, is placed in a blender containing 5 liters of water, 20g of jujube and 10g of licorice are added, and the juice is extracted to obtain kimchi broth.

Pickle the cabbage with salt, take it out, and soak it until the kimchi broth is sufficiently absorbed by the cabbage.

Season with seasoned radish, red pepper powder, garlic, ginger, green onion, salted fish, etc. Add kimchi broth to the seasoning.

Kimchi broth and kimchi broth are sufficiently soaked using kimchi and seasoned with kimchi broth to add kimchi.

Example 5

1 kg of broth from which the leaves, roots and stems of Ogalpi are cleaned, are placed in a heating container with 10 liters of water, and 50 g of jujube, 10 g of licorice and 20 g of Angelica are added and boiled for 2 hours under boiling water. Take out the dust, juice and mix the liquid and discard the solid. Cool the kimchi broth from which the stock is extracted at room temperature.

Cut the cabbage into about 5cm, add enough kimchi broth to float the cabbage, add large slices of leeks, pears, onions, peppers, garlic, etc., season it with salt, and adjust it to your taste for a predetermined period. After ripening to obtain water kimchi.

Example 6

1kg of raw broth from which the roots and stems of the elm tree are thoroughly washed are put in a blender containing 5 liters of water, 20g of jujube and 10g of licorice are added, and the blender is operated to extract raw juice to obtain kimchi broth.

Cut the cabbage into about 5cm, add enough kimchi broth to float the cabbage, add large slices of leeks, pears, onions, peppers, garlic, etc., season it with salt, and adjust it to your taste for a predetermined period. After ripening to obtain water kimchi.

Pickled foods (pickles), kimchi, and water kimchi of Examples 1 to 6 obtained as described above were subjected to 50 adult men and women. Most people who tasted a new taste and aroma, and said that they had no objection to eat.

In the above described a preferred embodiment of the method for producing kimchi and pickled food using wild plants according to the present invention, the present invention is not limited to this and can be modified in various ways within the scope of the claims and the detailed description of the invention. This also belongs to the scope of the present invention.

According to the method for producing kimchi and pickled food using wild plants according to the present invention made as described above, it is known that it is beneficial to health and effective in various diseases, such as plantain, 칡, mulberry, ogalpi, elm, loofah, sunflower, etc. It is possible to consume the ingredients through kimchi and pickled foods that are always encountered in everyday life.

It is possible to commercialize wild plants that are not used by adding new ingredients to kimchi and pickled foods, our traditional foods, to provide specialized products, and to contribute greatly to income increase in rural areas. Do.

In addition, according to the method of manufacturing kimchi and pickled foods using wild plants according to the present invention, it is possible to correct imbalanced body condition through a diet to improve immunity and resistance, and to obtain the effect of treatment through nature. Do.

And according to the method of manufacturing kimchi and pickled food using wild plants according to the present invention, by adding a new function to our traditional kimchi and pickled foods can be widely known throughout the world to our food culture, it can be recognized for excellence.

Claims (7)

Wash the pickles, which consist of the leaves, roots and stems of wild plants of at least one selected from plantain,, mulberry, ogalpi, elm, loofah, and sunflower, then remove the water and remove the dried pickles. Soak it in water and mature it at room temperature for at least 10 days to make pickles. Method of producing kimchi and pickled foods using wild plants, including the process of cutting the pickles in length of about 2 ~ 10cm to add seasonings such as vinegar, sugar, sesame oil. The method according to claim 1, Washing the pickles raw material and then boiled in boiling water for 15 to 20 seconds to remove water and soaked in kimchi and pickled foods using wild plants in soybean paste. Put the broth from which the leaves, roots, and stems of wild plants of at least one selected from plantain, 칡, mulberry, ogalpi, elm, loofah, and sunflower are washed in a heating container with water, and then jujube, licorice, and donkey. Method of producing kimchi and pickled foods using wild plants, including the process of boiled with boiling water for 2 hours or more in boiling water with Chinese herbs to prepare kimchi broth, and soaking kimchi using the prepared kimchi broth. The method according to claim 3, In the process of manufacturing the kimchi broth put 10 liters of water for 1kg of broth raw material, and the method of manufacturing kimchi and pickled foods using wild plants boiled by adding 50 ~ 200g herbs. Mix water raw material washed with the leaves, roots and stems of wild plants of at least one selected from plantain, 칡, mulberry, ogalpi, elm, loofah, and sunflower, and add herbal medicines such as jujube, licorice, and donkey Method of producing kimchi and pickled food using wild plants, including the process of extracting the fresh juice using a blender to prepare kimchi broth, and using the prepared kimchi broth to soak kimchi. The method according to claim 5, The water is mixed with 10 liters per 1kg of raw material, and the herbal medicine is kimchi and pickled food manufacturing method using wild plants to add 10 to 100g. The method according to any one of claims 1 to 6, The plantain uses stems, leaves, roots, The thin leaves and the bark of the roots or stems, The mulberry uses the bark of leaves and stems, The organgalpi uses the leaves and the bark of the stem or root, The elm tree uses young shoots or bark of leaves, roots and stems, The scrubber uses leaves and berries, The sunflower is kimchi and pickled food manufacturing method using wild plants using the root and stem.