KR100371054B1 - Process for Preparing Kimchi Sauce - Google Patents

Abstract

The present invention relates to a kimchi sauce prepared by the addition of an auxiliary material to the juice obtained by juice kimchi and a kimchi sauce prepared by the electric manufacturing method. Method of producing a kimchi sauce of the present invention is the step of producing kimchi for 30 to 50 hours at 10 to 20 ℃; Storing the aged kimchi at 1 to 7 ° C. for 1 to 17 days, and then classifying the kimchi according to the storage period; And, by adding the auxiliary material to the kimchi juice obtained by the juice of the classified kimchi to prepare a kimchi sauce. Kimchi sauce of the present invention contains more than 18% kimchi form, in the case of immature kimchi sauce, is used for salad dressing or sandwich spread, in the case of mature kimchi sauce, fried meat (fish nuggets, fried fish) or hamburger It is used as a sauce served on the back, and in the case of overcooked kimchi sauce, it can be used as seasoned sauce, stir-fried sauce, spaghetti sauce, and hamburger steak sauce.

Description

Process for Preparing Kimchi Sauce

The present invention relates to a method of manufacturing kimchi sauce. More specifically, the present invention relates to a kimchi sauce prepared by the addition of auxiliary materials to the juice obtained by juice kimchi and a kimchi sauce prepared by the electrical manufacturing method.

Kimchi, which is known all over the world as a traditional Korean food, is manufactured in various ways using various materials and electric materials. Each local kimchi has its own unique flavor. Considering that kimchi is fermented by mixing various seasonings, efforts have been made to develop processed foods that can take advantage of fermented seasonings. Kimchi 쨈, kimchi burger, Kimchi drinks, kimchi flavored sauerkraut, kimchi ketchup, kimchi block, rice bowl sauce, etc. have been developed. However, they do not harmonize the characteristics of products and kimchi and do not satisfy the palatability of consumers, the situation is gradually disappearing. If these products were manufactured to be used for various purposes instead of one purpose, they could have been used continuously without being killed, but so far no multi-purpose processed foods of Kimchi have been developed.

Therefore, the necessity to develop a method of manufacturing kimchi processed foods that can be used for a variety of purposes has emerged constantly.

Accordingly, the present inventors have made diligent research efforts to establish a technology for manufacturing a processed food of kimchi that can be used for multi-purpose, and according to the degree of maturity of kimchi, classified as immature, mature and overcooked kimchi, each of the kimchi classified Kimchi sauce made by adding mayonnaise, pickle, onion, starch syrup, vinegar, mustard, sugar, salt, and red pepper as auxiliary ingredients to kimchi juice obtained by juice is used for cooking salad, french fries, hamburger, pizza, spaghetti, etc. It has been found that the palatability is sufficient to be used instead of the source used, and the present invention has been completed.

After all, the main object of the present invention is to provide a method for producing kimchi sauce containing kimchi juice and auxiliary materials.

Another object of the present invention is to provide a kimchi sauce prepared by the electrical manufacturing method.

Method of producing a kimchi sauce of the present invention is the step of producing kimchi for 30 to 50 hours at 10 to 20 ℃; Storing the aged kimchi at 1 to 7 ° C. for 1 to 17 days, and then classifying the kimchi according to the storage period; And, by adding the auxiliary material to the kimchi juice obtained by the juice of the classified kimchi to prepare a kimchi sauce.

Hereinafter, a method of preparing kimchi sauce will be described in detail by dividing the process.

Step 1 : Preparation of Kimchi

Kimchi is prepared and aged at 10-20 ° C. for 30-50 hours.

Second Process : Classification of Kimchi

After storing the aged kimchi at 1 to 7 ℃ for 1 to 17 days, the kimchi is classified according to the storage period: at this time, the kimchi stored for 1 to 5 days at 1 to 7 ℃ immature kimchi, aged Kimchi stored for 6 to 12 days at 1 to 7 ℃ mature kimchi and aged kimchi stored for 13 to 17 days at 1 to 7 ℃ is classified as overcooked kimchi.

Third Process : Preparation of Kimchi Sauce

Kimchi sauce is prepared by adding auxiliary ingredients to the kimchi juice obtained by juice of the classified kimchi. At this time, the auxiliary ingredients are prepared according to the type of kimchi classified, mayonnaise, pickle, onion, vinegar, starch syrup, salt, mustard, and sugar. , Pineapple, chile, olive oil, tomato sauce. The immature kimchi sauce made from immature kimchi is 50 to 70% (w / w) of kimchi juice of immature kimchi and supplementary ingredients added mayonnaise 5 to 20% (w / w), pickles 4 to 8% (w / w) 4 to 8% (w / w) onions, 4 to 8% (w / w) vinegar, 4 to 8% (w / w) starch syrup and 1 to 2% (w / w) salt; Mature kimchi sauce made with mature kimchi is 55 to 70% (w / w) kimchi juice of mature kimchi and supplementary ingredients mustard 3 to 15% (w / w), mayonnaise 4 to 8% (w / w) 4-8% (w / w) sugar, 4-8% (w / w) pineapple, 4-8% (w / w) vinegar and 1-2% (w / w) salt; And, ripened kimchi sauce made with overcooked kimchi is 50 to 60% (w / w) of kimchi juice of overcooked kimchi and added auxiliary ingredients 4 to 16% (w / w) of kochujang, 4 to 7% (w / w) sugar w), olive oil 1-4% (w / w), tomato sauce 8-14% (w / w), onion 4-7% (w / w), vinegar 5-11% (w / w) and salt 1 To 2% (w / w).

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .

Example 1 Obtaining Kimchi Juice

Chinese cabbage 81.17kg, radish 10.96kg, garlic 1.14kg, red pepper 2.84kg, onion 1.62kg, anchovy fish sauce (clean garden, object) and canary fish sauce (clean garden, object) mixed 1: 1 (v / v) Kimchi was prepared using 0.49 kg of ginger and the material was left at 15 ° C. for 40 hours, and then stored at 4 ° C. for 7 days.

600 g of kimchi stored for 7 days was juiced using an extractor (OSCAR DA502, Dong-A Co., Ltd.), a juicer (Juice extractor, Hamilton Beach Inc. USA) and a mixer (Magimix compact 3100, Robot Coupe S., France). , The water content of the kimchi juice obtained by the juice of each method, the content of crude ash, the yield of kimchi juice and the content of soluble solids were measured. At this time, the moisture content is measured by 105 ℃ atmospheric pressure drying method, the content of crude ash is measured by 600 ℃ direct ignition method, the production yield of kimchi juice represents the weight of the kimchi juice produced per 600 g of kimchi as% content, soluble solid content The content was measured using a refractometer (No. 507-1, Nippon Optical Works Co. Ltd., Japan) (see Table 1).

Analysis of Components during Kimchi Juice Extraction Process ingredient(%) Eviction machine Juicer mixer Water content 92.58 ± 0.02 92.19 ± 0.01 84.13 ± 0.02 Ash content 2.34 ± 0.01 2.16 ± 0.05 4.51 ± 0.05 Manufacture yield 68.67 42.57 100 Soluble Solids Content 7.42 7.18 18.5

As shown in Table 1, in the case of juice using a mixer, since the ash content, soluble solids content and production yield were the highest, the juice method using the mixer was selected.

Example 2 Preparation of Kimchi Sauce

In order to apply kimchi juice to various products, the kimchi obtained using the same method as in Example 1 was aged at 4 ° C. for 1 day, 8 days, and 15 days, to prepare 600 g of immature kimchi, mature kimchi and ripe kimchi, respectively. Their kimchi juice was obtained using a mixer.

Example 2-1 Preparation of Immature Kimchi Sauce

1 L of immature kimchi sauce was prepared by adding mayonnaise, pickles, onions, vinegar, starch syrup and salt to the immature kimchi juice so as to utilize the taste and aroma of the immature kimchi (see Table 2).

Mixing ratio of immature kimchi sauce (%) Food additives Compounding ratio 1 Compounding ratio 2 Compounding ratio 3 Immature Kimchi Juice 54.95 59.88 65.79 mayonnaise 21.98 14.97 6.58 pickle 5.49 5.99 6.58 onion 5.49 5.99 6.58 vinegar 5.49 5.99 6.58 Starch syrup 5.49 5.99 6.58 Salt 1.11 1.19 1.31

Example 2-2 Preparation of Mature Kimchi Sauce

1 l of mature kimchi sauce was prepared by adding mustard, sugar, pineapple, mayonnaise, vinegar and salt to mature kimchi juice so as to utilize the taste and aroma of mature kimchi in meat or fried foods (see Table 3).

Blending ratio of mature kimchi sauce (%) Food additives Compounding ratio 4 Compounding ratio 5 Compounding ratio 6 Mature Kimchi Juice 59.88 63.70 68.04 mustard 14.97 9.55 3.40 Sugar 5.99 6.37 6.80 pineapple 5.99 6.37 6.80 mayonnaise 5.99 6.37 6.80 vinegar 5.99 6.37 6.80 Salt 1.19 1.27 1.36

Example 2-3 Preparation of Overcooked Kimchi Sauce

1 liter of ripe kimchi sauce is prepared by adding red pepper paste, sugar, olive oil, momato sauce, onions, vinegar and salt to ripened kimchi juice so that it can be used in cooking such as stir-fries, radish dishes, and spaghetti. (See Table 4).

Mixing ratio of overcooked kimchi sauce (%) Food additives Compounding ratio 7 Compounding ratio 8 Compounding ratio 9 Glutinous Kimchi Juice 52.08 54.96 58.14 Kochujang 15.62 10.98 5.81 Sugar 5.21 5.49 5.81 olive oil 2.60 2.76 2.90 Tomato sauce 10.42 10.98 11.64 onion 5.22 5.49 5.81 vinegar 7.81 8.25 8.73 Salt 1.04 1.09 1.16

Example 3 sensory evaluation of kimchi sauce

Kimchi sauce of the compounding ratios 1 to 9 prepared in Example 2 was presented to 10 experienced evaluation agents, and sensory tests were performed on items such as salty, sweet, sour, and spicy tastes, aromas, colors, and overall adaptability. Then, the results were recorded by a five-point scoring method, and the analysis was performed using a statistical analysis program SAS (SAS Institute: SAS / STAT guide for personal computer.SAS Institute Inc., Cary, Nc, USA). See Table 5, Table 6, Table 7).

Sensory Evaluation of Immature Kimchi Sauce ^* Evaluation item Compounding ratio 1 Compounding ratio 2 Compounding ratio 3 flavor 2.250 ^c 4.375 ^a 3.000 ^b Salty 2.500 ^a 2.875 ^a 2.500 ^a sweetness 3.125 ^a 3.750 ^a 2.750 ^a Sour taste 2.750 ^a 3.500 ^a 2.750 ^a Spicy 2.750 ^a 3.625 ^a 2.625 ^a Scent 3.375 ^a 3.750 ^a 3.000 ^a color 3.250 ^a 4.125 ^a 3.750 ^a Comprehensive Response 3.125 ^b 4.500 ^a 3.625 ^ab

*: There are significant differences in subscripts in the same column (p <0.05)

Sensory Evaluation of Mature Kimchi Sauce ^* Evaluation item Compounding ratio 4 Compounding ratio 5 Compounding ratio 6 flavor 2.450 ^b 3.850 ^a 2.875 ^ab Salty 3.375 ^a 3.625 ^a 3.500 ^a sweetness 3.000 ^a 3.000 ^a 3.250 ^a Sour taste 2.750 ^a 3.000 ^a 3.125 ^a Spicy 2.625 ^a 2.875 ^a 3.125 ^a Scent 3.500 ^a 3.250 ^a 3.125 ^a color 3.250 ^a 3.625 ^a 3.250 ^a Comprehensive Response 2.550 ^b 4.125 ^a 3.125 ^ab

*: There are significant differences in subscripts in the same column (p <0.05)

Sensory Evaluation of Overcooked Kimchi Sauce ^* Evaluation item Compounding ratio 7 Compounding ratio 8 Compounding ratio 9 flavor 2.500 ^b 3.625 ^a 3.125 ^ab Salty 2.500 ^a 3.000 ^a 2.750 ^a sweetness 3.125 ^a 3.375 ^a 3.250 ^a Sour taste 2.500 ^a 2.625 ^a 3.125 ^a Spicy 2.000 ^a 2.750 ^a 2.500 ^a Scent 2.875 ^a 3.750 ^a 3.125 ^a color 3.175 ^b 4.250 ^a 3.500 ^ab Comprehensive Response 2.500 ^c 4.500 ^a 3.500 ^b

*: There are significant differences in subscripts in the same column (p <0.01)

As shown in Tables 5 to 7, the compounding ratio 2, the compounding ratio 5 and the compounding ratio 8 which obtained the highest score among the source of each step were determined as the optimum compounding ratio of the source of each step.

Example 4 Physicochemical Properties of Kimchi Sauce

The content of salinity, pH, chromaticity and soluble solid content was measured for kimchi sauces of the compounding ratios 2, 5, and 8 determined in Example 3 (see Table 8). In this case, salinity is measured using a salinity concentration meter (Model NS-3P, Merbabu Trading Co. Ltd., Japan), pH is measured using a pH meter (Ф34pH meter, Beckman Instruments, Inc., USA), chromaticity Was measured using a colorimeter (Colorimeter CR-200 Minolta Co. Ltd., Japan), and the content of soluble solids was measured using a refractometer (No. 507-1, Nippon Optical Works Co. Ltd., Japan).

Physicochemical Properties of Kimchi Sauce sauce Salinity pH Chromaticity Soluble solids (%) L a b immaturity 1.98 3.95 ± 0.01 52.6 ± 0.49 16.19 ± 0.3 30.79 ± 0.17 15.0 Maturity 2.12 3.88 ± 0.02 48.04 ± 0.4 11.94 ± 0.5 32.49 ± 0.29 19.5 Overkill 2.11 3.95 ± 0.02 33.93 ± 0.07 16.12 ± 0.1 19.43 ± 0.17 25.0

As shown in Table 8, the high L value of immature kimchi sauce was considered to be an influence of added mayonnaise, and the high b value of mature kimchi sauce was considered to be an influence of mustard. In the case of overcooked kimchi sauce, the a value was high, the L value was low, and the content of soluble solids was high, which was analyzed due to the influence of the added red pepper paste or tomato sauce.

In addition, the contents of water, crude fat, crude protein, free sugar and vitamin C of the kimchi sauce were measured (see Table 9). At this time, the moisture content is measured by 105 ℃ atmospheric pressure drying method, crude fat is measured by applying the Bligh and Dyer (Reference: EG Bligh and WJ Dyer, Can, J. Biochem. Physiol. , 37: 911, 1959), crude protein was measured using the Kjeldhal method (AOAC Standard Method: Official Methods of Analysis, 16th ed., Association of Offical Analytical Chemists, Washington, DC, USA, 1995).

In addition, in order to measure the content of free sugar, 30 ml of hexane (n-hexane) was added to 5 g of kimchi sauce, shaken and mixed for 1 minute, left at room temperature for 6 hours, degreased, and then left overnight to remove hexane. . Then, 200 ml of 80% ethanol was added and refluxed in a water bath of 70 ° C. to obtain an ethanol layer. Then, 100 ml of 80% ethanol was added and refluxed for 1 hour, and ethanol was collected and filtered through a filter paper (Watman filter paper No. 2). And concentrated using a rotary vacuum evaporator (Model A-35, Tokyo Rikakikai Co. Ltd., Japan). 10 mL of distilled water for HPLC was filtered, and the resultant was filtered with a 0.45 μm filter membrane, and 10 μl of the filtrate was injected into HPLC, followed by a column (carbohydrate column (300 × 6.5 cm)), a mobile phase (75% acetonitrile), and a flow rate (0.7). measured in ml / min), and the chromatogram showing the content of fructose, glucose, sucrose, and maltose obtained from each sample was compared to the chromatogram of standard solution (Sigma Chem. Co. USA). The content of free sugar contained was measured.

Further, a mixture shaken kimchi source 10g and metaphor cephalosporin acid (metaphosphoric acid) solution 10ml and the adjustment in separate 50ml 10 minutes and centrifuged at 2,220 X g, and then filtered through a Millipore filter and the supernatant (Millipore ^TM filter, 0.2㎛) It was. 10 μl of the electrofiltered sample was injected into HPLC and measured under the conditions of column (μBondapak C18 (125Å10 μm, (300 × 3.9 cm)), mobile phase (distilled water) and flow rate (1 ml / min) The content of vitamin C contained in kimchi sauce was measured by comparing the result with l-vitamin C (Sigma Chem. Co. USA) which is a standard solution.

Analysis of General Components of Kimchi Sauce sauce moisture(%) Crude fat (%) Crude Protein (%) Free sugar (g%) Vitamin C (mg%) fruit sugar glucose saccharose Fucked immaturity 72.5 14.3 0.18 1.59 3.96 0.15 2.64 0.15 Maturity 81.0 5.8 0.24 0.40 0.64 1.92 - 0.47 Overkill 76.5 3.9 0.22 1.18 5.18 4.22 - 0.10

The moisture content of each sauce was lower than that of Kimchi juice, and the crude fat content was highest in immature kimchi sauce, which was analyzed due to the addition of mayonnaise. It was analyzed due to the influence of.

As described and demonstrated in detail above, the present invention provides a kimchi sauce prepared by adding various subsidiary materials to the juice obtained by juice kimchi. According to the method of manufacturing the kimchi sauce of the present invention, kimchi sauce is classified into immature kimchi sauce, mature kimchi sauce, and ripe kimchi sauce according to the degree of ripening, and the kimchi juice obtained by juice of the previously classified kimchi is mixed with various seasonings. Manufacturing step. Kimchi sauce of the present invention contains more than 18% kimchi form, in the case of immature kimchi sauce, is used for salad dressing or sandwich spread, in the case of mature kimchi sauce, fried meat (fish nuggets, fried fish) or hamburger It is used as a sauce served on the back, and in the case of overcooked kimchi sauce, it can be used as seasoned sauce, stir-fried sauce, spaghetti sauce, and hamburger steak sauce.

Claims (8)

(Iii) preparing kimchi and aging at 10 to 20 ° C. for 30 to 50 hours; (Ii) after storing the aged kimchi at 1 to 7 ℃ for 1 to 17 days, and storing the aged kimchi at 1 to 7 ℃ for 1 to 5 days immature kimchi, aged kimchi at 1 to 7 ℃ 6 Dividing the mature kimchi and aged kimchi stored for 1 to 7 days at 1 to 7 ℃ 13 to 17 days stored as overcooked kimchi; And, (Iii) Among the kimchi classified, kimchi juice obtained by juice of mature kimchi 55 to 70% (w / w), mustard 3 to 15% (w / w), mayonnaise 4 to 8% (w / w), sugar 4 Preparing a kimchi sauce by adding 8% (w / w), 4-8% (w / w) of pineapple, 4-8% (w / w) of vinegar and 1-2% (w / w) of salt Kimchi sauce manufacturing method comprising a. delete delete delete delete delete Kimchi prepared by storing kimchi and stored for 30 to 50 hours at 10 to 20 ℃, then stored for 6 to 12 days at 1 to 7 ℃ kimchi juice 55 to 70% (w / w), mustard 3 to 15 % (w / w), mayonnaise 4-8% (w / w), sugar 4-8% (w / w), pineapple 4-8% (w / w), vinegar 4-8% (w / w) And mature kimchi sauce containing 1 to 2% (w / w) salt. delete