KR100346507B1 - The method for producing seasoned lavers which are fortified with kimchi flavor - Google Patents

Abstract

More particularly, the present invention relates to a method for producing kimchi taste seasoning, and more particularly, to a method for preparing kimchi seasoning, Baking at 180 ° C for 2 to 5 seconds; and a step of spraying a kimchi powder-concentrated seasoning material in the first baking step so that the ratio of the oil-soluble liquid-phase concentrated flavor: powdery seasoning material is 4: 6 And a secondary roasting step of baking the seasoned raw material fumace with a far infrared ray treatment at 200 to 250 DEG C for 5 to 10 seconds.

And further adding calcium lactate to the above fermented milk at 4 to 6 wt% of the amount of fermented milk, and mixing the fermented milk with the fermented milk.

According to this method, it is possible to provide a seasoning with a taste and flavor superior to that of the existing one by imparting the flavor of the kimchi to the seasoning, and it is possible to provide an excellent seasoning in terms of nutrition as the calcium is strengthened.

Description

[0001] The present invention relates to a method for producing kimchi,

The present invention relates to a method for producing Kimchi seasoned Kimchi, and more particularly, to a method for preparing Kimchi seasoned Kimchi by enhancing nutrition by adding calcium during the manufacturing process.

Kim (Porphyra Yezoensis) is a common food which has been used as a source of various minerals, dietary fibers, seasoning sauces and nutrients along with seaweeds such as seaweed and sea tangle since ancient times. There is also a growing interest in bio-retaining functions.

It has been reported by domestic and foreign scholars that the polysaccharide has a similar structure to agar and has about 40% or more of sulfated groups and contains about 6% of the antimicrobial effect and antitumor effect. The value as a dietary fiber is very high and the viscosity is high, so that it is highly worth using as a physical excipient.

Kim also contains high quality protein and carotene, vitamin A matrix, vitamin B complex, vitamin C and calcium and contains a lot of minerals, atherosclerosis prevention effect, cholinergic, stroke, dizziness and is especially good food .

The term "seasoning" refers to seasoning of dried laver followed by seasoning with seasoning, salt, etc. It should properly control the baking temperature, heat treatment conditions and time according to the characteristics of the product. There should be no odor.

This kind of Kim has a unique aroma and flavor that encourages appetite. Its flavor is due to cystine, asparaginic acid, etc. It is a good color to turn black, glossy and high in aroma.

Kimchi processed in Korea is seasoned with dried kimchi which is dried and dried, and seasoned kimchi which is made by adding cooking oil and salt to dried kimchi. However, such processed kimchi alone can improve the economic level, It is not enough to satisfy consumers' desire for diversification. Therefore, there is a need to develop diverse utilization methods of Kim.

The present invention has been made in view of the above considerations, and it is an object of the present invention to provide a process for roasting and flavoring a liquid type flavoring material of Kimchi flavor and seasoning of Kimchi taste on the surface of Kimchi during processing of seasoning Kim, Which is excellent in taste and flavor and excellent in the effect of maintaining flavor and color tone.

Another object of the present invention is to provide a process for producing seasoned steaming with enhanced nutritional efficacy by developing a process for adding calcium to seasonings.

In order to accomplish the above object, the present invention provides a method for producing Kimchi-flavored seasoning, comprising the steps of mixing an oil-soluble liquid-enriched fragrance of kimchi in an oil-in-water mixture and spraying the mixture in a selected raw material, A first grilling process at a temperature of 170 to 180 DEG C for 2 to 5 seconds; and a step of spraying a kimchi powder-concentrated seasoning material in the first grilling step, wherein a ratio of the fat-soluble liquid-phase concentrated flavor: powdery seasoning material is 4: 6 And a secondary roasting step of baking the seasoned raw material debris with a far infrared ray treatment at 200 to 250 DEG C for 5 to 10 seconds. The present invention is characterized in that a kimchi taste flavor is imparted to the seasonings, So that it can provide seasoning Kim.

In addition, calcium lactate is added to the above fermented milk at 4 to 6 wt% of the amount of fermented milk, and the fermented milk is further mixed with the fermented milk.

Hereinafter, the present invention will be described in detail.

(1) Raw material selection process

The most important point in choosing raw materials for seasoning is the taste and supergene status of raw materials. Therefore, in order to secure the proper raw material for product development, 5 kinds of seeds, 5 kinds of seeds and 5 kinds of mixed seeds, which were produced in 2000, were prepared and prepared by the method of producing seasoning according to the present invention, After 10 sensory tests according to the 5 - point scaling method, raw materials with excellent processability were selected based on the initial state of raw materials and the palatability after roasting.

As shown in the above Table 1, the preparation of the raw material for the preparation of the raw material was carried out according to the state of the preparation, and it was found that the A sample was suitable for the D sample, the C sample, and the A sample.

Regardless of the origin of the raw material, the selected raw material was characterized by having 5 to 8% moisture content and 290 to 302 g of weight, which was superior in flavor after roasting and relatively homogeneous and compact. Therefore, it was determined that it is preferable to use the steaming conditions as the raw material.

(2) Mixing process of milk powder and fat-soluble liquid concentrate

The mixture of kimchi base oil-soluble concentrated flavor, which is composed of 15% by weight of kimchi base, 2% by weight of fermented fish flavor and 83% by weight of MCT oil, is added to corn oil and added in an amount of 4 to 10% .

In addition, calcium lactate can be added in an amount of 4 to 6% by weight of calcium oxalate to strengthen the calcium component. When the added amount is 6% by weight or more, a bitter taste is sensed. When the added amount is less than 4% by weight, Do.

In order to determine the addition amount of the above-mentioned fat-soluble liquid concentrated flavor, kimchi was added to a mixture of 2 to 10% by weight of waxy liquor to prepare a prototype product, and then 10 sensory test agents were subjected to a sensory test of the 9-point scale method Are shown in Table 2. < tb > < TABLE >

As can be seen from the results in Table 2, the higher the addition amount of the fragrance, the higher the preference degree, but the lower the intensity of the sense of smell than the taste characteristic of kimchi, It is preferable to add the powdery seasoning component.

To investigate the preference according to the type of flavor added, three types of flavor components were classified into three flavors: liquid type alone, powder type alone, liquid type + powder type. The sensory evaluation was carried out and the results are shown in Table 3.

As shown in Table 3, when used as a liquid or powder alone, the taste intensity was weak and the palatability was significantly lower. When the liquid type and the powder type were used together, the preference degree was the best, and the powdery seasoning material was used together It was found that the above-mentioned effect was favorable for the enhancement of the flavor.

(3) Primary grilling process

In the step (2), the mixture of oxbow oil and kimchi is mixed with the oil-soluble liquid concentrated flavor, and the mixture is baked at 170 to 180 ° C for 2 to 5 seconds.

After the primary roasting process described above, the color of the roots turns to cyan, and the liquid flavor is sufficiently impregnated in the raw material.

(4) Powder type concentrated seasoning material injection process

The above-mentioned primary flavor enhancer enhances the flavor characteristics of kimchi by spraying the powdery concentrated seasoning material of Kimchi taste, which is composed of 10% by weight of kimchi base, 10% by weight of gum arabic and 80% by weight of dextrin, Soluble liquid concentrate flavor: powdery seasoning is preferably 4: 6.

Since the flavor and flavor of the powder-type seasoning material added in the present step and the fat-soluble liquid-phase concentrated flavor added in the step (2) are harmonized together to obtain the most preferable flavor, the addition of the liquid flavor component and the powdery seasoning ingredient Determination of the degree of preference according to the ratio The maximum addition level was fixed at 10% by weight and the addition ratio was adjusted to prepare a prototype of Kimchi flavored seasoning. Then, sensory evaluation of the 9-point scale method was carried out for 10 sensory agents, The average values of the results are shown in Tables 4 and 5.

As can be seen from the above results, as a result of examining the preference of the mixture of the liquid type and the powdery type, the liquid type mainly influenced the flavor of the flavor, the powder type influenced the flavor, and the liquid flavor component contained at least 4 wt% It is possible to minimize changes in preference of products due to individual differences of consumers.

As the concentration of the powdered seasoning ingredient increases, the preference degree of the flavor ingredient corresponding to each property tends to increase. However, when the concentration of the seasoning ingredient is higher than 6% by weight, the preference degree of the flavor ingredient rapidly decreases. It was judged that the ratio of the liquid type flavor component: powder type flavor component was preferably 4: 6.

(5) Second roasting process

The raw material powder sprayed with the powdered seasoning ingredients is baked by far-infrared ray treatment at 200 to 250 캜 for 5 to 10 seconds or baked by general hot-wire roasting treatment to complete the final product.

After the 2nd roasting process, the kimchi becomes a clear green color and the flavor is matured for a long time.

Hereinafter, the present invention will be described in detail with reference to examples.

In the following examples and comparative examples, Dae Chun acid (320 g) and water content (6.4%) were used as a raw material for the raw material of Kim, and the flavor material was developed by Korea Food Research Institute.

<Kimchi flavored seasoning Kim>

[Example 1]

The concentrate of the oil-soluble liquid consisting of 15% by weight of kimchi base, 2% by weight of fermented fish flavor and 83% by weight of MCT oil was added to oxbow oil in an amount of 4% by weight based on the weight of corn oil and mixed. Then, the powdery seasoning material consisting of 10% by weight of beef base, 10% by weight of gum arabic and 80% by weight of dextrin was sprayed on the surface of Kim with 6% by weight of corn oil and treated with far infrared rays at about 225 캜 for 5 seconds Secondly, roasted Kimchi was prepared.

[Example 2]

Liquid-Liquid Concentrated Flavor: Prepared in the same manner as in Example 1 except that the added amount of the powdery seasoning material was adjusted to 4.5: 5.5 wt%.

[Comparative Example 1]

Soluble liquid concentrate was added without adding a powdery seasoning material and the fat-soluble liquid concentrate was prepared in the same manner as in Example 1, except that it consisted of 10% by weight of kimchi base and 90% by weight of MCT oil.

[Comparative Example 2]

Except that only a liquid concentrate for oil-soluble liquid was added without adding a powdered seasoning material, and the concentrate of the oil-soluble liquid was composed of 5% by weight of a kimchi base and 95% by weight of MCT oil.

[Comparative Example 3]

Soluble liquid concentrate was composed of 5% by weight of the kimchi base and 95% by weight of the MCT oil, and the powdery seasoning material was composed of 10% by weight of the kimchi base, 10% by weight of gum arabic and 80% by weight of dextrin. . &Lt; / RTI &gt;

[Comparative Example 4]

The liquid fat concentrate consisted of 7.0 wt% of kimchi base, 0.9 wt% of CO, 0.5 wt% of Leek flavor, 1.0 wt% of acetic acid, 0.1 wt% of mustard oil and 90.5 wt% of MCT oil. % By weight, gum arabic 10% by weight, and dextrin 80% by weight.

<Calcium-added kimchi flavored seasoning Kim>

[Example 3]

The concentrate of roasted liquor of the roasted beef flavor composed of 100% by weight of beef base was mixed with 4% by weight of the liquorice oil, and 6% by weight of the liquorice was added to and mixed with the liquorice. After 5 seconds of grinding, the roasted meat flavor consisting of 10% by weight of Curry base, 10% by weight of gum arabic and 80% by weight of dextrin was sprayed on the surface of Kim at 6 wt% For 5 seconds, and roasted in a second order to produce seasoning steaming.

[Example 4]

Was prepared in the same manner as in Example 3, except that calcium lactate was added in an amount of 5% by weight.

[Comparative Example 5]

Was prepared in the same manner as in Example 3, except that calcium lactate was added in an amount of 3% by weight.

[Comparative Example 6]

Was prepared in the same manner as in Example 3, except that calcium lactate was added in an amount of 8 wt%.

[Comparative Example 7]

Was prepared in the same manner as in Example 3, except that calcium lactate was added in an amount of 10% by weight.

[Experimental Example]

The sensory evaluation method of the 5-point scale method was applied to the 10 sensory testees selected by cutting the seasoning roots prepared in the above Examples and Comparative Examples to 4 × 5 cm, and the average value of the preference degree is shown in Table 6 and Table 7 Respectively.

As a result of the sensory evaluation to determine the proper type and level of the flavor enhancer and the level of addition of calcium, the results of Table 6 and Table 7 show that the seasoning prepared by the preparation method of the present invention has a unique flavor And the taste of kimchi was the best, and the decrease of preference according to calcium addition was not caused

Therefore, it can be understood that the method of producing Kimchi-flavored seasoning according to the present invention is an excellent method of effectively imparting the flavor of Kimchi to seasonings and enhancing the calcium content.

According to the present invention as described above, a process of spraying a kimchi-like liquid-state flavoring material and a powdery seasoning material having a kimchi taste on the surface of kimchi and roasting the kimchi is imparted to the seasoning, It is possible to provide a method of producing seasoning steaming which is excellent in the maintenance effect.

Also, by developing a process for adding calcium to seasonings, it is possible to provide a method for producing seasoned seasoned rice with enhanced nutritional efficacy.

Claims (3)

In the method for producing seasoned laver, A method for producing a fermented soybean milk, comprising the steps of adding to a mixture of 15% by weight of a kimchi base, 2% by weight of a fermented fish flavor and 83% by weight of MCT oil in an amount of 4 to 10% A primary grinding step of grinding the steam sprayed with the liquid upward mixed oil at 170 to 180 DEG C for 2 to 5 seconds, In the first step, a powdery concentrated seasoning material consisting of 10% by weight of a kimchi base, 10% by weight of gum arabic and 80% by weight of dextrin was sprayed, and the oil-soluble liquid-phase concentrated flavor: powder- ; And And a secondary roasting process in which the seasoned roast is roasted by far-infrared rays treatment at 200 to 250 캜 for 5 to 10 seconds to taste a kimchi. The method according to claim 1, And adding calcium lactate to the mallow oil at 4 to 6 wt% of the amount of mackerel oil used and mixing the mixture. The method according to claim 1, Wherein the raw material steaming agent has a moisture content of 5 to 8% and a weight per unit weight of 290 to 302 g.