基本信息:
- 专利标题： 기능성 김치 양념 제조방법
- 专利标题（英）：Functional kimchi seasoning production method
- 申请号：KR1020080099633 申请日：2008-10-10
- 公开(公告)号：KR101058802B1 公开(公告)日：2011-08-23
- 发明人： 김준희
- 申请人： (주) 삼진 지.에프
- 申请人地址： 전라남도 나주시 금천면 영산로 ****
- 专利权人： (주) 삼진 지.에프
- 当前专利权人： (주) 삼진 지.에프
- 当前专利权人地址： 전라남도 나주시 금천면 영산로 ****
- 代理人： 박태우; 김동규
- 主分类号： A23L1/221
- IPC分类号： A23L1/221 ; A23L1/22
또한, 구기자와 더불어 북어, 늙은호박, 다시마로 제조된 육수에 찹쌀풀을 쑨후 각종 양념을 가미하여 양념을 제조함으로써 우수한 기능성과 독특한 맛을 갖는 김치를 제조할 수 있다.
본 발명은, 물 100 중량부 대비 호박 9~15 중량부, 황태0.1~2 중량부, 다시마 0.1~2 중량부, 구기자 0.1~2 중량부를 첨가한 후 3시간 동안 끓이는 육수제조단계와, 세척하여 하룻동안 불린 찹쌀을 상기 육수제조단계에서 제조된 육수에 넣고 찹쌀풀을 쑤는 찹쌀풀제조단계와, 분쇄된 생강 3~5 중량%, 세척한 대파 3~5 중량%, 부추 3~5 중량%, 쪽파 3~5 중량%, 양파 3~5 중량%, 마늘 15~20 중량%, 염수에 침지되어 세척되고 탈수된 무채 30~40 중량%, 채 썰어진 당근 5~10 중량%, 분쇄된 배 5~10 중량%, 세척된 명태살 3~5 중량%, 불린 다시마 1~3 중량%를 분쇄기에 투입 분쇄시키는 양념분쇄단계와, 분쇄된 새우젓 25~40 중량%, 갈치젓갈 15~20 중량%, 멸치액젓 25~40 중량%, 액상과당 15~20 중량 %를 준비하는 젖갈준비단계와, 고추를 분쇄하는 과정에서 투입된 쇳가루를 영구자석으로 완전히 제거하여 쇳가루가 없는 고추가루 분말을 준비하는 고추가루준비단계와, 상기 찹쌀풀제조단계와, 양념분쇄단계와, 젖갈준비단계와, 고추가루준비단계에서 제조된 기능성 양념을 배합기에 순차적으로 투입시켜 혼합시키는 기능성 양념 혼합단계로 이루어진다.
육수제조단계, 찹쌀풀제조단계, 분쇄단계, 준비단계, 고추가루준비단계
The present invention body so as to be, the public continually food and ingested as an active ingredient of Lycium chinense by the broth is used to more specifically to prepare a kimchi seasoning added Gugija used as a herbal medicine relates to a method for producing functional Kimchi seasoning health functional kimchi seasoning relates to a method for maintaining. Also, it is prepared kimchi with superior functionality and a unique flavor by making the sauce by adding the Pollack, pumpkin, ssunhu the glutinous rice in a broth made from a variety of kelp seasoned with Goji. The present invention, after adding water 100 parts by weight of the preparation pumpkin 9-15 parts by weight, hwangtae 0.1 to 2 parts by weight of sea tangle 0.1 to 2 parts by weight, Lycium chinense 0.1 to 2 parts by weight of boiling broth production phase for 3 hours with washed put soaked rice for one day in a broth prepared from the broth stage of manufacture and the glutinous rice paste glutinous rice paste production step Xu, crushed ginger 3-5% by weight, washed green onion 3-5% by weight, leek 3-5% by weight, green onion 3-5 weight%, onion 3-5 weight%, garlic, 15 to 20% by weight, the washing is immersed in brine and dehydrated radish 30-40 weight%, carrot 5-10% by weight of binary holding sliced, a grinding times 5 to 10% by weight, the washed cod flesh 3-5% by weight, referred to tangle 1-3 Condiments grinding step and a pulverized shrimp 25 to 40% by weight of in the crusher crushing weight%, scabbard fish Salted 15 to 20% by weight, and jeotgal preparation step of preparing the anchovy fish sauce 25 to 40% by weight, liquid fructose 15 to 20% by weight, to the soetgaru committed in the process of grinding pepper completely removed with a permanent magnet chili powder preparation to prepare a red pepper powder-free soetgaru and a step, the glutinous rice paste production step, a grinding step and spices, jeotgal preparation phase, and a functional pepper sauce mixing step of mixing was added the seasoning prepared in the functional powder preparation step sequentially to a blender. Broth production phase, glutinous rice paste production step, the milling step, the preparation phase, chili powder preparation step
公开/授权文献:
- KR1020100040493A 기능성 김치 양념 제조방법 公开/授权日：2010-04-20