Vegan Kimchin using tomato powder and manufacturing method the same

• Main Authors: JANG YUN JUNG, KIM TAE YEON, LEE JU YEON
• Format: Patent
• Language: English; Korean
• Published: 31.08.2023
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a manufacturing method of vegan kimchi using tomato powder which comprises: a step (a) of salting vegetables, main elements of kimchi, with mixed salt containing salt, halophyte powder, anchovy powder, and shrimp powder and washing the same to manufactured pickled vegetables; a step (b) of boiling green onion roots, dried large-eyed herring, kelp, onions, and pears and filtering the same by a sieve to manufacture a broth; a step (c) of putting glutinous rice powder into the broth to manufacture glutinous rice paste, manufacturing seasonings by putting cold barley rice, tomatoes, pear flesh, garlic, ginger, Codium fragile, dried chili pepper, and salted fish into the same, to mix the same by a mixer, mixing chili pepper powder with the seasonings and soaking the same to manufacture basic seasonings; a step (d) of mixing vegetable minor ingredients, tomato powder, apple fermented solution, and shiitake fermented solution with the basic seasonings to manufacture tomato kimchi seasoning fillings; and a step (e) of mixing the pickled vegetables with the kimchi seasoning fillings to manufacture kimchi. According to the present invention, kimchi manufactured thereby contains phenol compounds and flavonoids and has high DPPH radical elimination ability and nitrate elimination ability. 본 발명은 (a) 김치 주재료인 채소를 소금, 염생식물 분말, 멸치분말, 및 새우분말을 포함하는 혼합소금에 절인 후 세척하여 절임 채소를 제조하는 단계; (b) 대파뿌리, 디포리, 다시마, 양파 및 배를 끓인 후 체에 거른 육수를 제조하는 단계; (c) 상기 육수에 찹쌀가루를 넣어 찹쌀풀을 쑤어 준비하고, 식힌 보리밥, 생토마토, 배과육, 마늘, 생강, 청각, 건고추, 및 젓갈을 넣고 믹서기로 갈아 양념을 제조한 후, 상기 양념에 고춧가루를 혼합하고 불려 기본양념을 제조하는 단계; (d) 상기 기본양념에 채소부재료, 토마토분말, 사과발효액, 및 표고버섯발효액을 혼합하여 토마토 김치 양념소를 제조하는 단계; 및 (e) 상기 절임 채소를 토마토 김치 양념소와 버무려 김치를 제조하는 단계;를 포함하는 토마토 분말을 활용한 비건 김치 제조방법에 관한 것이다.