JP3101621B1 - Method for producing powdered kimchi mixed condiment - Google Patents

Abstract

Abstract: PROBLEM TO BE SOLVED: To dry and powder rice cake rice porridge, mix and dry with salted salt, and store it by packaging various auxiliary materials, spices and various food additives individually according to the mixing ratio. Provided is a method for producing a powdered kimchi mixed condiment that is excellent in hygiene, prolongs the fermentation aging period, is easy to use, is hygienic, and has excellent sensory characteristics. A dried rice cake porridge obtained by vacuum drying or hot air drying of rice cake rice porridge produced with kelp boiled juice or purified water and salted soup juice are 5: 5-4: 6 weight by weight. And garlic powder and ginger powder that were mixed and dried with hot air, dried and then crushed, mixed with glucose and granulated through a granulator, and vacuum-dried or hot-air dried auxiliary materials And spice grind, food additive and functional additive are mixed, and each is individually packed according to the mixing ratio and packaged.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing powdered kimchi mixed condiments, and more particularly, to dry powdered rice rice porridge and salted soybeans so that various kinds of kimchi can be instantly pickled. In this section, various types of salted fish and shellfish commonly used in Korea are shown.) Hot air or vacuum-dried mixture, various auxiliary materials, spices and various food additives are stored individually by packaging according to the mixing ratio. The present invention relates to a method for producing a powdered kimchi mixed condiment having excellent hygiene properties, an extended fermentation aging period, easy use, and hygiene and excellent sensory characteristics.

[0002]

2. Description of the Related Art Kimchi is a traditional Korean fermented food prepared by adding salt and spices to vegetables such as Chinese cabbage and radish, adding salt and salt, adjusting the salinity, and aging and fermenting. is there. Kimchi is a good source of various vitamins and minerals as the most important food that the various organic acids, amino acids, nucleic acids, etc. produced during ripening enhance the palatability and appetite and are in harmony with our menu. And because it is rich in dietary fiber, it prevents constipation and is effective in preventing adult diseases.

On the other hand, when pickled kimchi, salty spice added as a condiment is a source of amino acids and calcium, and lactic acid bacteria grow during the fermentation process. Are known.

[0004] As described above, kimchi is not only a necessity for Koreans, but also its efficacy as a health food, and it is still leading the eating and drinking culture.

However, the process of pickling kimchi is complicated, and it is difficult to produce a real taste due to a lack of standardized recipes.

On the other hand, women's participation in society, the growth of the restaurant industry,
Industrial production of kimchi due to various factors such as changes in living environment, economic and social changes, an increase in foreigners who like kimchi after the Seoul Olympics in 1988, and scientific proof of kimchi's excellence The kimchi manufacturing industry has been activated as an export industry.

[0007] In the conventional kimchi production method, it is difficult to guarantee uniform quality when producing kimchi industrially, and the fermentation of microorganisms proceeds differently depending on the ripening conditions of kimchi, and the quality is reduced during the distribution period. This has made it difficult to industrialize kimchi production.

Therefore, as a part of solving such a problem, some instant mixed kimchi condiments have been developed. Examples include salted soup of hardfish, pepper powder, ginger, garlic, etc. Disclosed is a method of producing a powdered instant kimchi condiment by mixing citric acid, glycine, ascorbic acid, and tocopherol for elongation, adding purified water, forming a semi-finished product, and freeze-drying in vacuo. I have. This method
Require low temperature storage.

Other examples include purified salt, sugar, candy flour, gelatinized starch, MSG and the stabilizer glyroide.
After previously dissolving in water and adding, processed garlic, ginger, pepper powder and salted salted soup juice are added, and a predetermined amount of purified water is added thereto and completely homogenously stirred, There is a liquid kimchi condiment which is filled into a predetermined container and immediately commercialized without going through a sterilization process. This method also requires low-temperature storage.

As described above, in the case of conventional packaged kimchi and liquid spices, low temperature storage is indispensable, so that long-term storage is difficult, and as the fermentation progresses during the distribution process, the distribution time and distance are increased. Faced with the above problems, refrigeration and refrigeration systems must be used, which is uneconomical.

The conventional powdered instant kimchi condiment to which glycine, ascorbic acid and tocopherol are added in order to extend the preservability of kimchi can solve the various problems described above. After mixing and making into a semi-finished product, the manufacturing process of freeze-drying in a vacuum has the trouble of requiring a large-capacity mixing tank and energy power. In fact, there is a demand for the development of a powdered kimchi mixed condiment that can be easily adjusted.

In response to such a demand, the applicant of the present invention has prepared a mixture of rice cake porridge and salted soup prepared by boiled kelp juice or purified water and freeze-dried, and pepper powder, Proposed a method for manufacturing powdered kimchi mixed condiments by mixing food additives with freeze-dried secondary ingredients such as garlic, ginger, leek, sesame, onion, carrot, shrimp, and oysters and pulverized spices (Japanese Patent No. 294)
9119).

[0013] The powdered kimchi mixed condiment manufactured in this manner is standardized in taste by setting each material in a packaging container according to the mixing ratio, and the conventional packaged refrigerated distribution kimchi and condiment are used. In addition to solving the problems in distribution of kimchi, all the condiments necessary for kimchi are evenly blended so that the unique taste of kimchi can be transmitted as it is, so that anyone can easily and easily pickle delicious kimchi anywhere. It became so. In addition, it is easy to commercialize, and all the auxiliary ingredients and spices required for the production of kimchi are dried and powdered and mixed in various mixing ratios, thereby satisfying the diversity of individual tastes and the uniqueness of kimchi. The taste was easily reproduced. In addition, it can be stored at room temperature for a long period of time, which is useful not only for export, but also for standardizing kimchi and simplifying the manufacturing method, so that busy modern people can save the difficulty and time for pickling kimchi. There are various effects.

[0014]

However, in the production of such a powdered kimchi mixed condiment, whether or not a particular material has a strong moisture-absorbing effect in each of the dried and powdered materials, and the powders are lumped together. There was a problem that the solidification deteriorated the quality of the product.

[0015] Further, there has been a problem that a function capable of providing better quality to modern people could not be provided.

The present invention is to solve the problems of lump and coagulation in the production of the powdered kimchi mixed condiments filed by the present applicant, and to granulate a specific material by a predetermined method. Accordingly, an object of the present invention is to provide a method for producing a powdered kimchi mixed condiment that can be formed into a uniform powder.

Another object of the present invention is to produce a powdered kimchi mixed condiment with added functionality.

[0018]

According to the present invention, there is provided a method for producing a mixed kimchi condiment according to the present invention, comprising drying rice cake rice porridge prepared from boiled kelp juice or purified water by vacuum drying or hot air drying. The dried product and the salted juice were mixed at a weight ratio of dried porridge: salted juice = 5: 5 to 4: 6, and dried with hot air or vacuum and dried with vacuum or hot air, and then pulverized. Each of garlic powder and ginger powder mixed with glucose and granulated through a granulator, vacuum-dried or hot-air-dried auxiliary materials and spice crushed materials, food additives, and functions Characterized by being mixed with a water-soluble additive.

In the above method, the hot air drying condition of the rice porridge is preferably 60 to 70 ° C. for 5 to 6 hours, or 80 to 90 ° C. for 3 hours.

In the above method, the functional additive is preferably calcium or chitosan.

Further, in the above method, the food additive comprises:
After mixing with glucose, it is preferably granulated through a granulator.

In the above method, it is preferable that each raw material is individually filled in a packaging container to produce a product.

According to the present invention, anyone can simplify the process by adding only water to the powder and immersing the kimchi. A standard recipe in the manufacturing process is prepared and mixed according to the mixing ratio. The taste of traditional kimchi can be easily reproduced.

The dried and powdered kimchi mixed condiment of the present invention contains various auxiliary ingredients and various spices necessary for pickling kimchi, and tastes of kimchi and food additives which are nutritionally added. Excellent kimchi can be pickled economically and easily by consumers.

The mixed condiments according to the present invention are prepared by drying each material by hot air drying or vacuum drying to minimize the difference between the original taste and aroma, and processing the mixture by a sanitary method to standardize the mixing ratio. , Excellent sensory characteristics and easy storage.

The kimchi mixed condiments according to the present invention include pepper powder, garlic, ginger,
Contains various condiments such as leeks, carrots, onions, salted rice, rice cake porridge, salt, sugar, glucose, sesame, etc., health foods such as oysters, shrimp, kelp and functional additives such as calcium or chitosan. It is a product that is added to enhance the nutritional components, improve the unique texture of kimchi during the fermentation process, and further reinforce the functionality.If only vegetables are prepared for pickling kimchi, Kimchi can be easily pickled anywhere and various spices are blended in a standardized ratio, so that the taste of kimchi can be easily reproduced. Therefore, the functional additive referred to in the present invention is
Enhance nutrients to create the unique texture of kimchi during the fermentation process
It means something that improves.

[0027]

BEST MODE FOR CARRYING OUT THE INVENTION The method for producing a kimchi mixed condiment of the present invention will be specifically described as follows.

<First Step: Sorting and Processing of Raw Materials> 1) Boiled kelp juice A commercially available kelp of high quality is cut, cut into a size of 5 to 6 cm, washed with water, and then washed with water for about 1 hour. After soaking in the soup and then heating to start boiling, the heating was stopped and the kelp juice was boiled for 5 minutes, then the kelp and the remaining matter were filtered and discarded.

Next, the filtered broth of the kelp after the filtration was cooled.

2) Mochi rice porridge Mochi rice is thoroughly washed, thoroughly sprinkled in water, pulverized to make mochi rice flour, and the mochi rice flour is put into the boiled juice of the kelp and heated by a low heat to boil. . After heating for about 10 minutes to cook the rice cake porridge, it was cooled at room temperature.

At this time, the mixing ratio of the rice cake and the kelp soup is desirably 1: 5.

When kelp is boiled and the juice is added to cook rice cake porridge, it has the effect of giving kimchi a natural rich taste. Glutamic acid, which is a component having a rich taste of kelp, imparts a refreshing rich taste to kimchi and can further improve the palatability of the powdered kimchi mixed condiment. In addition, kimchi mixed condiments added with kelp soup have the effect of neutralizing sour taste, satisfying tastes of those who dislike sour taste, and prolonging the ripening period and improving the shelf life. is there.

On the other hand, mochi rice porridge produced with ordinary purified water may be used in place of the kelp soup.

3) Dry powdering of rice cake porridge Rice cake porridge obtained from the above is dried in vacuum or at 60-70 ° C.
After drying with hot air at 5 to 6 hours or at 80 to 90 ° C. for 3 hours, rice flour was obtained through a pulverizer.

4) Salted salted salted salty salt can be purchased and used, or salted salted water can be purchased and salted juice can be manufactured and used according to a usual method. Salted soup was purchased and used.

As the salted soup, hard salted salted soup or various other salted soups can be used according to the consumer's taste.

5) Mixing and Dry Powdering of Mochi Rice Powder and Salted Juice The dried powdered mochi rice powder and salted juice are mixed in a ratio of 5: 5
The mixture was mixed at a weight ratio of 4: 6, mixed well, and then dried and powdered by vacuum or hot air drying. This was then crushed to 35 mesh.

By mixing the rice flour and the salted soup and pulverizing it by a vacuum or hot-air drying method, the rancidity of the salted fatty acid can be minimized, and the rice flour in a non-powdered state is obtained. It is possible to reduce the drying time and to reduce the cost as compared with the case of freeze-drying a mixture of dried and salted soup.

6) Garlic, ginger, leeks, onions, carrots Purchase good quality garlic, ginger, leeks, onions, carrots, etc., remove inedible parts, and wash them cleanly with water.

7) Prawns and oysters Marine products such as shrimp and oysters were thoroughly washed with water to remove foreign substances.

Shrimp contains 25-30% by weight of a natural polymer compound chitin as an outer shell component, and also contains a large amount of calcium in the form of 40-50% calcium carbonate. Research on chitin, a shrimp component, has recently been actively conducted for its properties such as biodegradability and safety, and its efficacy as an anticholesterol and anticancer agent has been proven, and it has attracted attention as a health supplement. ing.

If such shrimp is added to the kimchi mixed condiment of the present invention, the tissue is prevented from becoming soft during the process of calcium binding to the pectin substance of the plant cell interstitium and ripening, and the tissue is hardened. To improve mastication. And
Calcium carbonate not only neutralizes kimchi's excess acid and improves its preservability, but also has the effect of nutritional supplementation, which combines with lactic acid produced during kimchi fermentation to form calcium lactate and improves calcium absorption. is there.

On the other hand, oysters are alkaline foods containing protein, vitamin A, calcium, etc., and are rich in nutrients and have excellent digestibility when ingested, and when added to kimchi, produce the fragrant and refreshing taste unique to oysters. Further improve palatability.

8) Vacuum drying or hot air drying of garlic, ginger, leek, onion, carrot, shrimp, oyster, etc. A cutting machine for cutting garlic, ginger, leek, onion, carrot, shrimp, oyster, etc. prepared as described above. Sliced or crushed into granules or coarsely using a crusher, followed by vacuum drying or hot air drying.

The grinding of the secondary ingredients and spices can be done either before or after drying the ingredients.

In the case where garlic powder and ginger powder are separately mixed together with glucose and granulated, the garlic powder and ginger powder are mixed with other raw materials in the form of powder. As a result, it absorbs moisture and causes a hardening or coagulation phenomenon, thereby hindering the use of the product. In order to solve such a problem, in the present invention, glucose is mixed with garlic powder and ginger powder and granulated for use.

When the garlic powder and the ginger powder are each mixed with glucose, they are mixed with purified water for smooth mixing. At this time, the mixing ratio of garlic powder or ginger powder, glucose and purified water is 4%. 0.3: 4.3: 1.
It is preferably 4.

The amount of purified water to be mixed can be adjusted according to the state of the raw materials, and salted soup may be used instead of purified water.

After mixing garlic powder or ginger powder and glucose in such a ratio, the mixture is granulated through a granulator. The size of the granules at this time is preferably 14 to 16 mesh, but the size of the granules does not affect the function.

When the powder is mixed with glucose and granulated, the granules are well dissolved in water to avoid inconvenience in use.

9) Pepper Powder Pepper powder was purchased and foreign substances were selected and purified.

10) Sesame Sesame was purchased as a commercial product, washed thoroughly with water, dehydrated, and then heated to make it look like round sesame.

11) Calcium and chitosan Calcium is a major constituent of bone in the body. In the present invention, calcium lactate is used to supply nutrients necessary for the human body or to obtain a beneficial effect on the progress of fermentation of kimchi. Added.

Chitosan is a functional additive whose efficacy is already known, for example, artificial skin using antibacterial action and affinity for living cells, bioabsorbable sutures and cosmetic materials, water treatment agents, Used in food additives and the like. In particular, functional foods using chitosan are being developed without endurance in accordance with research reports that they have anti-thrombosis in blood vessels, hemostatic action, and growth-promoting action of useful microorganisms in the internal organs.

<Second Step: Commercialization> Each of the raw materials processed above and sugar, sodium glutamate (MS
G), mixed gel (for example, "Mixgel G", which is a mixture of various gum (Gum) components, and is composed of components such as residual charcoal gum, carageenan, guar gum, and maltodextrin (maltodextrin). ) Were individually placed in a packaging container according to a standard blending ratio to produce a powdered kimchi mixed condiment. At this time, the standard blending ratio can be changed according to the demand of the consumer. Further, the food additive can be granulated and used as described above in order to prevent moisture absorption.

At this time, the food additive and the processed raw material may be mixed together in a mixing tank and then individually packaged. In such a case, the weight and particle size of each raw material may be reduced. Since there is a difference in characteristics, there is a problem that they are not mixed as determined. Therefore, it is preferable to put each material individually in the mixing ratio at the mixing ratio as intended, rather than individually packaging after mixing, and as a result, the taste for each product can be improved. Can be equalized. The powdered kimchi mixed condiment produced as described above can be applied to the production of various kinds of kimchi, is easy to handle and has excellent storage properties, is hygienic, has excellent organoleptic properties, and can prevent component changes. In addition, no cohesion or solidification between the materials occurs.

On the other hand, the kimchi in the present invention is not limited to kimchi of whole pickled Chinese cabbage, but refers to various kimchi such as kimchi pickled with small roots of radish. Can be used in different amounts.

[0058]

EXAMPLES The present invention will be described below in detail with reference to examples, but the present invention is not limited to the examples.

[0059]

Example 1 Mochi rice flour and purified water were mixed at a weight ratio of 1: 5 to cook mochi rice porridge and then cooled.

[0060] The produced rice cake porridge is prepared at 60 to 70 ° C for 5 to 5 hours.
After drying for 6 hours to make rice cake powder, rice cake powder and salted soup are mixed in a ratio of 5: 5 to 4: 6, and dried by vacuum or hot air drying method to 35 mesh. Into powder.

On the other hand, high quality garlic, ginger, leek,
After purchasing onions, carrots, and the like, the inedible portions were removed and washed with water, and then sliced with a cutter or granulated or coarsely crushed with a crusher and dried to suit the characteristics of each material.

At this time, glucose and purified ice or salted juice were added to the garlic powder and the ginger powder, respectively:
Mix at a mixing ratio of 4.3: 1.4 and pass through granulator 14
After granulating to １６16 mesh, it was dried.

The sesame was purchased as a commercial product, washed thoroughly with water, dehydrated, then heated, and used as a round sesame.

The dried powdered and granulated material obtained above was mixed with mochi rice porridge and salted soup 1.2% by weight per 100 g of salted Chinese cabbage, and pepper powder 4.
3% by weight, 0.2% by weight of dried granulated ginger, 1.2% by weight of green onion, 0.6% by weight of onion, 0.1% of carrot.
4% by weight, 1.3 to 1.4% by weight such as salt, sesame, dried granulated sugar, MSG and "Mixgel G", calcium 0.1%.
The powdered kimchi mixed condiments according to the present invention were obtained by individually filling the containers at a blending ratio of 5% by weight and 0.5% by weight of chitosan.

[0065]

Example 2 A commercial kelp was purchased, cut into a size of 5 to 6 cm, washed with water, and then soaked in water for about one hour. Then, heat, stop heating when it starts boiling, 5
The soaked kelp soup was produced by soaking for a minute. The kelp and remaining matter were removed by filtration, and the kelp broth was cooled.

Then, the rice cake powder was washed and softened, and then ground rice cake powder and kelp soup were mixed at a ratio of 1: 5, heated and boiled, and then continuously heated for about 10 minutes to cook rice cake rice porridge. , Then cooled at room temperature.

The rice cake porridge thus produced was prepared from rice cake powder in the same manner as in Example 1 and was mixed with salted soup in a ratio of 5: 5.
The mixture was mixed at a weight ratio of ６4: 6, and dried and powdered by a vacuum or hot air drying method.

The other ingredients were all treated in the same manner as in Example 1 and individually placed in a packaging container according to the mixing ratio to produce a kimchi mixed condiment according to the present invention.

[0069]

Example 3 A kimchi mixed spice was prepared in the same manner as in Example 1. However, dried shrimp or oyster was mixed and added at a ratio of 0.6% by weight per 100 g of Chinese cabbage pickled with salt.

[0070]

Comparative Example 1 A kimchi mixed condiment was prepared in the same manner as in Example 1, except that the rice porridge was not powdered, but was mixed with salted soup in a porridge state and then freeze-dried.

[0071]

Comparative Example 2 A kimchi mixed condiment was prepared in the same manner as in Example 2, except that garlic powder and ginger powder were not granulated.

[0072]

[Experimental Example 1] As a result of measuring the cost of drying the powdered kimchi mixed condiment produced in Example 1 and the kimchi mixed condiment produced in Comparative Example 1, the rice porridge was powdered and used. The drying cost was reduced by about 200%.

[0073]

[Experimental Example 2] The kimchi mixed condiment manufactured in Example 1 and the kimchi mixed condiment manufactured in Comparative Example 2 were observed for coagulation or hardening phenomena in the final product. When garlic powder or ginger powder was separately granulated and added according to Example 1, the coagulation phenomenon due to moisture absorption in the final product was not observed. However, when garlic powder or ginger powder was not granulated according to Comparative Example 2, garlic was obtained from each material. Ginger and food additives absorbed moisture, causing coagulation.

[0074]

EXPERIMENTAL EXAMPLE 3 Chinese cabbage kimchi was pickled using the powdered kimchi mixed condiments produced in Examples 1-3.

First, the roots of the carefully selected Chinese cabbage are taken care of,
It was divided into four equal parts, immersed in an aqueous solution of 15% by weight salt for 4 to 8 hours, washed with water three times, and then drained for about 1 to 2 hours.

The Kimchi mixed condiments 12.7 to 1 prepared according to Examples 1 to 3 per 100 g of Chinese cabbage pickled in salt
3.3 g was added, water was further added 1.3 to 1.5 times, and the mixture was sprinkled for about 10 minutes to form a paste, and mixed between the leaves of Chinese cabbage to prepare whole pickled Chinese cabbage kimchi. .

In the control group, garlic, ginger, leeks, onions, carrots, etc. were used as raw materials in a general home-style and the same amount as a dry mixed condiment was used.
SG, "Mixgel G", etc. were mixed and used.

Each of the Chinese cabbage kimchi was aged at room temperature for one day, and stored at 5 to 6 ° C., and a sensory evaluation was carried out at an appropriate aging time. The results are shown in Table 1 below.

The sensory evaluation was carried out at an appropriate stage of maturation (the fourth day after pickling the kimchi), with the kimchi pickled as eight panels trained with sufficient recognition of the sensory characteristics.

Inspection items were evaluated for appearance (color / gloss, spices mixed), flavor (sour taste, refreshing taste, carbonated taste, savory taste, umami), texture (crispness), and overall taste. However, the intensity of the sensory quality was evaluated to be stronger as it was closer to 7 by a 7-point scoring method.

The results obtained from the sensory tests were
NOVA) was performed to perform a significance test, and when there was significance between experimental groups, a DUNCAN multiple range test was performed.

[0082]

[Table 1]

From the results shown in Table 1 above, statistics were found between the appearance (in a state in which the color and luster and condiment are mixed) and the flavor (freshness, umami, and unpleasant taste) among the five kinds of kimchi pickled in Experimental Example 1. Since there is no significant difference, it can be seen that the kimchi manufactured using the condiment according to the present invention has almost no difference from general home-type kimchi.

However, a significant level of 0.05 (5%) was found between the sour tastes in the flavor, and a significant level 0.1 (10%) was found between the carbonated tastes (taste of crisp tongue). Is determined to have a statistically significant difference at a significance level of 0.05 (5%) and a total taste at a significance level of 0.01 (1%).

The powdered kimchi-mixed condiments according to the present invention have less sour taste and better storability than ordinary home-type kimchi, have a strong carbonic acid taste (taste to pierce the tongue), and are subjected to frozen / hot air dry mixing. Kimchi pickled with spices was evaluated as having an even better texture. In conclusion, it was judged that the kimchi pickled with the kimchi mixed condiment of the present invention was not inferior to general household kimchi in terms of overall taste.

When kimchi is manufactured using kimchi mixed spices using the kelp soup, the sour taste is evaluated to be the weakest. This is because the fermentation of bekimchi with other experimental groups is delayed and the sour taste is reduced. The aging period was somewhat delayed for each of the other evaluation items, so it was judged that the degree of the characteristics was weakly evaluated. It was determined that there was an effect that the storage period could be extended.

[0087]

As described in detail above, the dried rice cake porridge made from the kelp juice according to the present invention is dried and powdered and mixed with salted salt to form a vacuum or hot air dried powder, which is then dried. When kimchi mixed spices manufactured by mixing various auxiliary materials, spices and food additives are used for kimchi production, when compared with general home-type kimchi, the overall quality and sensory characteristics are excellent, Its use is simple and sanitary, and the use of specific components such as kelp, shrimp, and oysters has the effect of improving taste, texture, nutritional reinforcing effect, and kimchi preservability. In addition, there is an effect that it is possible to respond to various tastes because each material is easily adjusted, so that not only the addition of a functional additive to make it functional but also a powder form without lump and coagulation. , Which is light and excellent in storability, saves logistics costs, can produce kimchi directly at the consumption area at the time of export including homes, and offers a wide range of products worldwide with the unique taste and flavor maintained as it is There is an effect that can be.

Also, since each raw material can be quantified according to the required mixing ratio, standardization of taste can be guaranteed, and since it can be stored in a powder form at room temperature for a long period of time, it is possible to overcome geographical limitations and export In addition to being able to open up the market extensively, kimchi can be pickled instantly if only water is added, which saves the time required for pickling kimchi, and allows kimchi to be pickled in an inexpensive and simple manner. This is efficient in various aspects such as giving the fun of directly pickling kimchi to consumers.

In addition, the raw materials such as pepper, garlic, ginger, leek, onion, carrot, sesame, rice cake, etc., can be purchased in large quantities and then dried and stored for a long time. So
This has the effect of protecting producers and helping to stabilize the price of agricultural products.

Claims (4)

(57) [Claims] 1. A dried product obtained by vacuum-drying or hot-air drying rice cake rice porridge produced with kelp soup or purified water;
Salted soup and dried porridge: salted soup = 5: 5 to 4: 6
The powders were mixed in a weight ratio and dried with hot air or vacuum, and garlic powder and ginger powder, which were dried in vacuum or hot air and then ground, were mixed with glucose to form a granulator (g
kimchi powdered kimchi mixed spice, characterized by mixing granulated products through a ranulator, vacuum-dried or hot-air-dried secondary ingredients and spices, food additives, and functional additives Manufacturing method. 2. The method according to claim 1, wherein the functional additive is calcium or chitosan. 3. After the food additive is mixed with glucose,
The method for producing a powdered kimchi mixed condiment according to claim 1, wherein the powdered kimchi mixed condiment is granulated through a granulator. 4. The method for producing a powdered kimchi mixed condiment according to claim 1, wherein each raw material is individually filled into a packaging container to produce a product.