JP2007274957A - Method for producing dried kimchi - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing dried kimchi comprising drying the kimchi via a prescribed heating method so that such delicious kimchi as to be easy to treat and cause no deterioration in its taste while keeping deliciousness of kimchi raw materials even when stored for a long time without spoiling nutrition and flavor inherent in the kimchi. <P>SOLUTION: The method for producing dried kimchi comprises the following process: mixing stock comprising fish and shellfish such as salted fermented small shrimp or cuttlefish, boiled and dried bonito flesh, boiled-dried fish, dried cuttlefish, boiled and dried baby sardines, seaweed or processed products thereof, vegetables/fruits such as garlic, ginger, apple, carrot, Japanese radish, perilla leaves, perilla seeds, Chinese pepper, hemp seeds or processed products thereof, and spices such as seasoning of capsicum, salt or sugar, or processed products thereof all together to produce kimchi raw material; pickling predried Chinese cabbage into the kimchi raw material to produce kimchi pickles; drying the kimchi pickles at room temperature followed by heating the dried kimchi pickles in a temperature area at 35-40°C at a first temperature-rising ratio; and then heating the pickles in the temperature area at <60°C at a temperature-rising ratio lower than the first temperature-rising ratio. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention relates to a method for producing dried kimchi, more specifically, by immersing Chinese cabbage in a kimchi base produced by mixing various ingredients, spices, and the like, and drying at a predetermined heating rate,
The present invention relates to a method for producing dried kimchi, which is excellent in storage and easy to use and hygienic, and a method for producing dried kimchi powder.

Kimchi is a fermented food that is fermented at low temperature by adding secondary ingredients and spices such as chili pepper to vegetables such as radish to salted main ingredients (such as Chinese cabbage).
Kimchi is eaten as a food that harmonizes various menus, with various organic acids, amino acids, and nucleic acids produced during aging, improving mouthfeel and appetite.
It is also known that lactic acid bacteria contained in kimchi activate the intestinal function to suppress the growth of harmful bacteria, and are effective in strengthening immunity, promoting digestion, and preventing various diseases.

  In addition, the fiber of vegetables such as Chinese cabbage in kimchi not only improves the condition of the skin, but also lowers the number of sugars and cholesterol in the body to prevent lifestyle-related diseases such as obesity, diabetes and heart disease. The Furthermore, it is also known that the dry component “capsaicin” of chili has a diet effect, and since it contains a large amount of vitamins A and C, it is said to suppress aging through an antioxidant action.

However, kimchi is rich in water and has a unique odor, and it is a fermented food, so it is difficult to handle it.
For this reason, kimchi is dried to remove moisture to facilitate handling, and has been proposed as a convenient food for carrying.
For example, in Japanese Patent Laid-Open No. 2001-211821 (Patent Document 1),
A method for producing dried kimchi is described in which kimchi is chopped into small pieces, dried in hot air, then dried in cold air at −10 ° C., and then naturally dried in the sun for 4 days.
It is also provided as a food that has been freeze-dried (freeze-dried) in the same way as general foods.
However, the method for producing dried kimchi disclosed in Patent Document 1 is likely to kill lactic acid bacteria necessary for fermentation because it is exposed to hot air, which may impair the taste of kimchi.
In addition, hot air drying by rapid heating may cause the surface of the material to harden due to cell destruction, and it takes time to rehydrate the dried kimchi, and even when eaten, the texture is poor and fresh.
Further, even if only the surface is dried, moisture remains in the central portion, so that there is a problem that moisture tends to be generated, mold is generated, and the remaining pest eggs are hatched to generate pests.
Furthermore, kimchi that has been freeze-dried may have an impaired taste as a foodstuff.
JP 2001-211821 A (Individual)

Therefore, an object of the present invention is to provide a kimchi that is easy to handle and that does not change its taste even when stored for a long period of time while storing the umami of the kimchi material.
Furthermore, another object of the present invention is to provide a delicious kimchi without deteriorating the nutrition and flavor of the kimchi by drying by a predetermined heating method.

  According to the production method of the present invention, various ingredients, spices, etc. are mixed to produce kimchi, soaked with Chinese cabbage and dried at a predetermined temperature rise rate, so that it has excellent storage properties and is easy to use. The dried kimchi that is hygienicly superior and the dried kimchi powder using the same can be industrially provided at low cost.

The method for producing dried kimchi according to claim 1 of the present invention is a soup stock consisting of salted fish such as shrimp and squid, dried bonito, boiled, simmered, chirimen, seaweed or processed products thereof,
Vegetables and fruits such as garlic, ginger, apple, carrot, radish, shiso leaves, shiso seeds, yam, hemp seeds or processed products,
Produce kimchi base by mixing with seasonings such as chili pepper, salt, sugar, etc. or processed products thereof, and manufacture kimchi pickled with Chinese cabbage dried in advance in this kimchi base,
Thereafter, the pickled kimchi is dried at room temperature, and then the region from 35 ° C. to 40 ° C. is heated at the first temperature rising rate, and then the region up to less than 60 ° C. is lower than the first temperature rising rate. It is characterized by heating at a temperature rising rate.
The method for producing dried kimchi according to claim 2 is a soup made from salted fish such as shrimp and squid, dried bonito, boiled, shimeji, chirimen, seaweed or processed products thereof,
Vegetables and fruits such as garlic, ginger, apple, carrot, radish, shiso leaves, shiso seeds, yam, hemp seeds or processed products,
Produce kimchi base by mixing with seasonings such as chili pepper, salt, sugar, etc. or processed products thereof, and manufacture kimchi pickled with Chinese cabbage dried in advance in this kimchi base,
Thereafter, the pickled kimchi is dried at room temperature, and then the region from 35 ° C. to 40 ° C. is heated at the first temperature rising rate, and then the region up to less than 60 ° C. is lower than the first temperature rising rate. It is characterized in that dried kimchi is produced by heating at a rate of temperature rise, and the dried kimchi is further pulverized by a pulverizer such as a mill or a mixer.
The method for producing dried kimchi according to claim 3, wherein the first temperature rising rate is 3 to 5 ° C./hour, and the second temperature rising rate is less than 3 ° C./hour. .

  The dried kimchi of the present invention is a soup made from seafood such as salted shrimp and squid, dried bonito, boiled and dried, shimeji, chirimen, seaweed or processed products thereof, garlic, ginger, apple, carrot, radish, shiso Produce kimchi by mixing vegetables and fruits such as leaves, shiso seeds, yam, hemp seeds or processed products thereof with seasonings such as chili, salt, sugar, or processed foods. The kimchi pickles are prepared by immersing the Chinese cabbage that has been dried in advance in the kimchi base, and then the kimchi pickles are dried at room temperature. Heating is performed at a temperature increase rate of ° C./hour, and then the region up to less than 60 ° C. is heated at a second temperature increase rate of less than 3 ° C./hour.

  As the above-mentioned seafood, salted fish such as salted shrimp and salted squid, small fish such as boiled and dried fish, squid and chirimen, squid, octopus, jellyfish, shrimp, salmon, etc. are generally marketed. Examples of the seaweed that are generally marketed include seafood, kelp, seaweed, laver, and hijiki. The form is not particularly limited, and commercially available raw materials, dried products (including dried products), salted products, or those obtained by flaking, pasting, or powdering them can be used. .

  The above fruits and vegetables include dehydrated radish leaves or turnip leaves, cabbage, kyona, mibuna, takana, nozawana, yuzu, jellyfish, etc .; green onions, garlic, asparagus, udo, seri Leafy vegetables such as edible lily, onion, and sea cucumber, root vegetables such as radish, turnip, carrot and burdock; fruit vegetables such as eggplant, pepper, salmon and pumpkin; flower vegetables such as rape blossoms, shiitake mushroom, maitake and shimeji (This shimeji, beech shimeji, etc.) Mushrooms such as jellyfish; processed potatoes, potatoes (menma, etc.); potatoes such as sweet potatoes, potatoes; beans such as sweet peas, kidney beans, wisteria, soybeans; and foreign vegetables ; For example, tangy vegetables, etc. that are generally sold as vegetables at the vegetable corner in stores or large retail stores, mainly those that are used alone or in combination of two or more In addition, grains such as wheat, rice, corn, buckwheat, buckwheat, mushrooms such as shiitake mushrooms, jellyfish and shimeji mushrooms; potatoes such as sweet potato, potato and taro; bulbs such as beans and onions; , Nuts, peanuts, walnuts, pine nuts, dried plums, leek, garlic, ginger, etc., or a combination of two or more of them may be used as a secondary material if necessary. Examples of fruits include apples, carrots, pears, peaches and persimmons.

As the above spices and seasonings, natural and stevia, such as salt, sugar, miso, soy sauce, sake (including sake lees), miso, vinegar, plum vinegar, artificial seasonings such as amino acids, glutamine soda, chili, ginger, shiso leaves Condiments and spices that are commercially available at department stores, mass retailers, and food additive specialty stores, such as leeks, leeks, yuzu, myoga, fukinoto, poppy seeds, sesame seeds, yam, yam, pepper, and shichimi chili Mixtures are listed. These are not particularly limited as long as they are in a commercially available state of paste, powder or dry matter.
In addition to this, white flour and brown rice flour can be added to add thickening, and pigments such as paprika and safflower can be added to improve color development. In order to add flavor, yuzu skin or the like may be added.

(Kimchi base)
Mix these to make kimchi. First, dashi stock is extracted by pouring dashi materials such as salted shrimp, bonito, salmon, and kelp into water. At this time, a commercially available powdered raw material or an extract obtained by concentrating these may be used in place of the soup stock such as bonito, koji, or kelp. Further, bonito, iriko, kelp and the like powdered with a mill or the like may be used.
As a blending ratio of the soup stock, it is preferable that the stock material is 50 to 80 parts by weight with respect to 500 parts by weight of water. Among these, it is preferable that at least 40 parts by weight of citrus salt is contained.
Next, grated or minced garlic and ginger, vegetables such as carrots, radishes and apples cut into appropriate sizes, and the soup stock are put together in a mixer or mill, and stirred until they become fine. Next, add spices such as chili, salt, sugar, and seasonings, and mix well.
The mixing ratio of the ingredients is 10 to 40 parts by weight of garlic, 10 to 40 parts by weight of garlic, 3 to 20 parts by weight of ginger, 100 to 400 parts by weight of vegetables such as carrots, radishes and apples, and 10 spices such as chili. It is preferable to mix -50 parts by weight and 1-20 parts by weight of seasonings.
The kimchi element obtained as described above is preferably allowed to stand in a cool and dark place for about one week in order to adjust the taste.

(Kimchi pickles)
Kimchi pickles are produced by immersing Chinese cabbage that has been dried in advance into the above kimchi base. Chinese cabbage can be used for all leaves, stems, cores, etc., but in the present invention, it is particularly preferable to use the stems and cores of Chinese cabbage. The stem portion is usually discarded, but in the present invention, it is used for producing dried kimchi. Therefore, it is desirable to use a stem or core portion that originally has little water. The Chinese cabbage is cut into a length of about 20 to 50 mm by a slicer or hand cutting, and then semi-dried in the sun. Thereafter, the surface is cleaned by washing with water.

(Dried kimchi)
Thereafter, the pickled kimchi is dried at room temperature and then placed in a drying furnace, and the region up to 35-40 ° C. is heated at a first rate of temperature increase of 3-5 ° C./hour, and then the region up to less than 60 ° C. Is heated at a second heating rate of less than 3 ° C./hour to dry the kimchi pickles.
First, the temperature of the drying oven is set to 25 to 35 ° C., the kimchi pickles are dried in the drying oven for 3 to 5 hours, and then the region from 35 to 40 ° C. is the first of 3 to 5 ° C./hour. Heat at a heating rate. The reason is to suppress the propagation of germs. Since the propagation of miscellaneous bacteria becomes active in the region of 35 to 40 ° C., this region is quickly heated to suppress the propagation of miscellaneous bacteria. Further, in the drying furnace, in the region where kimchi soaking exceeds 40 ° C., the rate of temperature rise is lowered to promote the evaporation of moisture from the inside of the Chinese cabbage. However, when the rate of temperature increase in this temperature range is increased, the surface of the Chinese cabbage first dries to form a hard film (surface hardening), and the water inside the Chinese cabbage remains accumulated without evaporating from the surface. As a whole, Chinese cabbage does not dry.
Therefore, at 40 ° C. or higher, the scattering of moisture from the inside of the Chinese cabbage is sufficiently promoted by slowly raising the temperature. As the second temperature increase rate, a temperature increase rate of less than 3 ° C. is desirable, but when the temperature increase rate is too low, it takes a drying time, and therefore it is preferably about 1 ° C.

  In addition, the upper limit for drying kimchi pickles in a drying furnace is less than 60 ° C. The reason for this is that if kimchi pickles are heated too high, the protein in the enzyme structure that contributes to the fermentation of kimchi is denatured (deactivation of the enzyme) and the original umami taste is lost. May discolor, oxidize, or destroy kimchi cells. Therefore, considering that the deactivation temperature of the enzyme is about 60 ° C., the upper limit temperature is set to less than 60 ° C. so as not to lose the activity of the enzyme. Preferably it is 55 degrees C or less. More preferably, it is 50 degreeC. This is a safe temperature for preventing the enzyme deactivation temperature from reaching even temporarily due to overheating of the drying furnace.

(Dryness)
The degree to which the kimchi pickles are dried by heating in the drying oven is maintained at a temperature lower than 60 ° C. until 80% by weight or more of the water contained in the Chinese cabbage is removed before the drying is started. It is preferable to continue drying. This is because when the water content to be removed is less than 80% by weight, the dried kimchi grows in mold and becomes difficult to preserve.

(drying furnace)
As a heater as a heat source provided in the drying furnace, it is preferable to use a heater that emits far infrared rays having a wavelength of 4 to 14 μm that can uniformly heat the water in the Chinese cabbage, but other ceramic heaters, planar heaters, and the like Can also be used. In addition, a temperature sensor for detecting the temperature in the drying furnace is provided, and a slight change in the temperature of the drying furnace is detected to control the temperature of the drying furnace. It is desirable that a circulation fan that circulates the air inside the drying furnace is provided.

(Dried kimchi powder)
Further, the dried kimchi can be crushed by a pulverizer to form a dried kimchi powder. Specific examples of the pulverization method include a mill, a mixer, and a cutting mill. For example, crushing using a crusher equipped with a fixed blade and a rotary blade such as a Rotoplex crusher (trade name: manufactured by Itoman & Co., LTD) or a turbo cutter (trade name: manufactured by Turbo Industry Co., Ltd.). Can do.

The powder particle size after pulverization is preferably about 0.1 to 2.0 mm. In crushing, in order to make the particle diameter uniform, for example, in the case of a turbo cutter, the screen size should be 2 mm or less, and the peripheral speed of the rotary blade should be 10 m / second or more, preferably 15 m / second or more. . Here, the circumferential speed is (circumference) × (rotation speed). Further, in the case of a rotoplex, the peripheral speed of the rotary blade is 10 m / second or more, preferably 30 m / second. The dried kimchi powder can also be used by mixing with noodles.
In addition, it is also preferable to add paprika powder as a pigment to the dried kimchi powder in order to improve color developability.

A method for producing dried kimchi according to an embodiment of the present invention is as follows.
(About the manufacturing method of kimchi element)
30 g of commercially available Rishiri kelp was cut to a length of 5 to 6 cm, immersed in 5 L of water and softened for about 1 hour. 500 g of Ami salted spices and 50 g of dried bonito (shaved in flakes) were added and heated. When boiling, the heat was reduced and boiled for about 5 minutes to stop the fire. After cooling to room temperature, it was filtered through a sieve to obtain a soup stock.
However, 200 g of juice obtained, 25 g of garlic, 25 g of ginger, 100 g of apple (cut into 1 cm square) and 100 g of carrot (cut into 1 cm square) are put into a food mixer and stirred for about 1 minute. The paste was made so that no solid matter was visible.
The paste was mixed with 20 g of coarsely ground chili pepper, 10 g of finely ground chili pepper, 10 g of sugar and 10 g of salt to obtain kimchi base. The obtained kimchi element was left to stand for 7 days in an atmosphere of about 10 ° C. and aged.
Next, 10 kg of Chinese cabbage is added to 10 kg of this kimchi to make pickles (kimchi pickles). The soaking time was 12 hours. Next, the pickled kimchi was taken out of the tank and washed with water. Next, the pickled kimchi was cut twice with a slicer to a length of about 5 mm, and the kimchi pickled was dried at room temperature.

(Manufacture of dried kimchi)
Next, after setting the temperature of the drying furnace to 35 ° C. and drying 5200 g of kimchi pickled at room temperature in the drying furnace for 5 hours, using a far-infrared heater equipped with an internal air circulation fan, 35 to 40 ° C. The region up to was heated at a first heating rate of 5 ° C./hour. Then, the second temperature increase rate was changed in the range from 40 to 50 ° C. in the range from 0.5 to 5 ° C./hour, and the kimchi pickles were further dried to obtain dried kimchi. It is shown in 1. The total time for the kimchi pickles to be dried in the drying oven was 24 hours.

  As a result, when the heating temperature increase rate in the region of 40 ° C. or higher was less than 3 ° C./hour, the inside of the Chinese cabbage was dried and the water removal rate was 80 wt% or higher. On the other hand, when the second heating rate was 3 ° C./hour to 5 ° C./hour, the surface of the Chinese cabbage was dry but the inside was not dried, so the water removal rate was 50% by weight. there were. Here, the moisture removal rate refers to a ratio obtained by subtracting the weight of dried kimchi after drying (removed moisture weight) from 5200 g of kimchi pickled at room temperature and dividing the removed moisture weight by the initial weight of 5200 g.

(Manufacture of dried kimchi powder)
The dried kimchi was taken out from a drying oven at 50 ° C., allowed to cool for 20 minutes, and pulverized by a household mill mixer. After pulverization, the kimchi was classified using a 150 μm sieve.

According to the production method of the present invention, various ingredients, spices, etc. are mixed to produce kimchi, soaked with Chinese cabbage and dried at a predetermined temperature rise rate, so that it has excellent storage properties and is easy to use. The dried kimchi that is hygienicly superior and the dried kimchi powder using the same can be industrially provided at low cost.

Claims (3)

Dashi soup made from seafood such as salted shrimp and squid, dried bonito, boiled and dried, shimeji, chirimen, seaweed or processed products thereof,
Vegetables and fruits such as garlic, ginger, apple, carrot, radish, shiso leaves, shiso seeds, yam, hemp seeds or processed products,
Mix kimchi base with seasonings such as chili, salt, sugar and spices such as processed products,
Produce kimchi pickled kimchi with dried Chinese cabbage in advance,
Then, after the kimchi pickles are dried at room temperature, the region from 35 ° C. to 40 ° C. is heated at the first rate of temperature increase,
Then, the area | region to less than 60 degreeC is heated with the temperature increase rate lower than the said 1st temperature increase rate, The manufacturing method of dry kimchi characterized by the above-mentioned. Dashi soup made from seafood such as salted shrimp and squid, dried bonito, boiled and dried, shimeji, chirimen, seaweed or processed products thereof,
Vegetables and fruits such as garlic, ginger, apple, carrot, radish, shiso leaves, shiso seeds, yam, hemp seeds or processed products,
Mix kimchi base with seasonings such as chili, salt, sugar and spices such as processed products,
Produce kimchi pickled kimchi with dried Chinese cabbage in advance,
Then, after the kimchi pickles are dried at room temperature, the region from 35 ° C. to 40 ° C. is heated at the first rate of temperature increase,
Thereafter, a region up to less than 60 ° C. is heated at a heating rate lower than the first heating rate to produce dry kimchi,
Furthermore, the dried kimchi is pulverized by a pulverizer such as a mill or a mixer to form a powder. 3. The method for producing dried kimchi according to claim 1, wherein the first temperature rising rate is 3 to 5 ° C./hour, and the second temperature rising rate is less than 3 ° C./hour. .