KR100415485B1 - the drying pickles production method for a quick tasting - Google Patents
the drying pickles production method for a quick tasting Download PDFInfo
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- KR100415485B1 KR100415485B1 KR10-2001-0028187A KR20010028187A KR100415485B1 KR 100415485 B1 KR100415485 B1 KR 100415485B1 KR 20010028187 A KR20010028187 A KR 20010028187A KR 100415485 B1 KR100415485 B1 KR 100415485B1
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 238000001035 drying Methods 0.000 title claims abstract description 7
- 235000021110 pickles Nutrition 0.000 title claims description 4
- 235000021109 kimchi Nutrition 0.000 claims abstract description 31
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 8
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 8
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 8
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 8
- 241000234282 Allium Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 230000008014 freezing Effects 0.000 claims abstract description 6
- 238000001291 vacuum drying Methods 0.000 claims abstract description 6
- 235000015277 pork Nutrition 0.000 claims abstract description 5
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 4
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 4
- 244000000626 Daucus carota Species 0.000 claims abstract description 4
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 4
- 244000088415 Raphanus sativus Species 0.000 claims abstract description 4
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 235000009566 rice Nutrition 0.000 claims abstract description 4
- 241001454694 Clupeiformes Species 0.000 claims abstract description 3
- 241000238557 Decapoda Species 0.000 claims abstract description 3
- 244000070406 Malus silvestris Species 0.000 claims abstract description 3
- 235000019513 anchovy Nutrition 0.000 claims abstract description 3
- 235000021016 apples Nutrition 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 5
- 235000021574 pickled cabbage Nutrition 0.000 claims description 4
- 241001474374 Blennius Species 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 240000006108 Allium ampeloprasum Species 0.000 claims description 2
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 2
- 238000010792 warming Methods 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims 1
- 238000009826 distribution Methods 0.000 abstract description 7
- 238000003860 storage Methods 0.000 abstract description 7
- 241001280436 Allium schoenoprasum Species 0.000 abstract description 2
- 235000001270 Allium sibiricum Nutrition 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- 241000220324 Pyrus Species 0.000 abstract 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 230000008570 general process Effects 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 235000021017 pears Nutrition 0.000 abstract 1
- 238000005070 sampling Methods 0.000 abstract 1
- 239000000052 vinegar Substances 0.000 abstract 1
- 235000021419 vinegar Nutrition 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000010198 maturation time Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 옛날부터 전통적으로 만들어오던 김치를 장기저장과 유통이 용이하며, 즉석시식이 용이한 즉석시식용건조김치의 제조방법에 관한 발명이다.The present invention relates to a method for producing a dry kimchi for instant taste, which is easy to long-term storage and distribution of kimchi, which has been traditionally made for a long time, and is readily available for instant sampling.
통상적인 김치는 저장성부분에 있어서는 냉동보관의 경우를 제외하고는 저장성이떨어져 신김치가 되며, 또한 상품의 유통면에 있어서도 팩이나 캔에 담아도 김치시 국물이 흐를 우려가 있었다. 이를 위해 본 발명에서는 급속동결과 진공건조에 의한 즉석시식용건조김치를 제공하기 위해, 배추는 반으로 쪼갠 배추 사이사이에 50g정도의 소금을 바른다음 염도 5∼10%의 물에 5∼7시간 절인 후에 건져내어 그늘진 곳에서 7∼8시간정도 수분을 없애주는 단계와, 돼지뼈를 고아서 만든 곰국물과 찹쌀가루로 쑨풀과 멸치젖갈과 새우젖갈을 물과 같이 끓여서 체에 바친 젖갈물을 준비하는 단계와,무, 당근, 양파, 쪽파, 대파, 배, 사과, 동태육포, 청각을 채썬것을 준비해, 고춧가루와 함께 다진마늘, 다진생강, 설탕, 미원, 다시다등을 넣어 석음질을 잘하여 정제염으로 간을 조리해 김치를 담아내는 일반적인 과정에 있어서, 상기 김치를 한입크기인 5∼7cm로 자른후 200g, 500g 들이의 일정용기에 장입시켜, -40℃~-30℃로 급속동결후 단계와 진공건조실에서 함수율이 2∼4%가 유지되도록 건조후 포장출고함을 특징으로 하는 즉석시식용건조김치의 제조방법에 관한 것이다.Conventional kimchi is a new kimchi due to its poor shelf life, except in the case of freezing storage, and there is a concern that the soup may flow even if the pack is placed in a pack or can. To this end, in the present invention, in order to provide instant drying edible kimchi by rapid drying and vacuum drying, the cabbage is coated with about 50g of salt between the cabbage cut in half and then salted for 5-7 hours in 5-10% salinity. Lay out afterwards to remove moisture for 7-8 hours in the shade, and prepare boiled water that boiled vinegar, anchovy milk and shrimp milk with water, made with pork bones and glutinous rice flour. Prepare radish, carrots, onions, chives, green onions, pears, apples, jerky jerky, and chops, and mix them with red pepper powder, chopped garlic, chopped ginger, sugar, miwon, and soda. In the general process of cooking kimchi to contain kimchi, cut the kimchi into 5-7cm, which is a bite-size, and put it in a 200g, 500g fixed container, and then rapidly freeze to -40 ℃ ~ -30 ℃ and vacuum drying room. Function A method of manufacturing a dry instant sisikyong kimchi, characterized in that the packing factory after drying such that 2-4% remains.
Description
본 발명은 즉석시식용건조김치의제조방법에 관한 것으로, 통상적인 김치는 저장성부분에 있어서는 냉동보관의 경우를 제외하고는 저장성이 떨어져 신김치가 되며, 또한 상품의 유통면에 있어서도 팩이나 캔에 담아 유통하고 있는 실정이다.종래의 김치는 각 지방마다 조금씩 원부재료가 다르나, 손맛이라하여 눈짐작으로 배추에,무우나 당근채,마늘,쪽파,대파,생젖갈,재래식간장,생강,해초,미원,소금,찹쌀밥등을 일정비율로 혼합절임하여 김치를 담그는 것이 일반적으로, 이의 보관은 항아리나 밀폐용기에 넣어 보존하거나, 유통의 목적으로는 팩이나, 캔등에 진공포장 보관하였으나, 외부의 온도에 의해 쉽게 발효되어 시어지거나, 취급부주의로 유통용기가 찢어지면 내용물이 흘러나올 우려가 있었다.The present invention relates to a method of manufacturing instant edible dried kimchi, and conventional kimchi has a poor storage ability except for freezing storage in a storage part, and thus becomes a new kimchi, and also in a distribution surface of a product in a pack or can. Conventional kimchi has different raw materials for each region, but because of hand taste, it's hand-made to make cabbage, radishes, carrots, garlic, chives, green onions, fresh milk, conventional soy sauce, ginger, seaweed, beauty, salt In general, it is common to mix glutinous rice and pickle at a certain ratio to soak kimchi. Its storage is stored in jars or airtight containers, or vacuum packed in packs or cans for distribution purposes. If the container was easily fermented, soured, or the container was torn due to careless handling, there was a risk that the contents would flow out.
상기와 같은 점을 감안하여, 본 발명에서는 이를 위해 본 발명에서는 급속동결과 진공건조에 의한 즉석시식용건조김치의제조방법을 제공하여,유통시 국물등이 흘러나올 염려를 제거하고, 저장성과 맛과 영양이 유지되며, 시식도 물을 부은후 1-2분대에 시식할수 있도록한 즉석시식용건조김치의 제조방법을 제공함이 본 발명의 이루고자 하는 목적인 것이다.기타, 전통적인 김치담는 과정에선 위생처리를 철저하게 할수 없는 점을 감안하며, 건조김치의 내용물의 수분을 최소화 하여,유통과정과 수출시에도 냄새와 부패로 부터 안전하게 하고자 한다.In view of the above, in the present invention, the present invention provides a method for manufacturing instant edible dry kimchi by rapid dynamic and vacuum drying, to eliminate the concern that the soup, such as when flowing out, storage and taste and It is an object of the present invention to provide a method for preparing instant edible dried kimchi that allows nutrients to be maintained and to be tasted in water for 1-2 minutes after pouring water. In addition, in the traditional kimchi dam process, sanitary treatment is thoroughly performed. In consideration of the impossibility, it minimizes the moisture of the contents of dried kimchi and makes it safe from smell and decay during distribution and export.
상기와 같은 목적을 이루기 위하여, 김치의 원부재료는 지역마다 상이하나, 본 발명에서는 아래 표1과 같이 일정비율에 의해 실시된 조견표에 의해 실시한 제조방법으로는 다음과 같다.[실시 예]In order to achieve the above object, the raw material of kimchi is different from region to region, but in the present invention, the manufacturing method performed by the look-up table performed by a certain ratio as shown in Table 1 below is as follows.
끓인물을 10℃정도 식힌물로 염도 5∼10%가 되도록 정제염을 풀어서, 배추 1/2포기에 50g 소금비율로 5∼6kg의 배추 잎 가닥가닥 사이에 넣어서 5∼7시간정도 절인후에 정제수로 말끔이 행굼질하여 물기를 빼는 단계와,The boiled water is cooled to about 10 ℃, and the purified salt is released so that the salt level is 5 ~ 10%. Put 1/2 g of cabbage into 50g salt ratio between 5 ~ 6kg of cabbage leaf strands and pickle for 5 ~ 7 hours. To rinse and drain the water,
돼지뼈를 100℃의 가마솥에 3∼5시간 곤다음 뼈를 건져낸 국물을 1/2이 되도록 졸인 돼지뼈 곰국물 3∼4ℓ를 만드는 단계와,Making pork bone in a cauldron at 100 ° C. for 3 to 5 hours, then making 3-4 l of pork bone broth stewed so that the broth from which the bone is taken out is 1/2;
무 1kg와 당근 700g,양파 500g, 대파 500g, 쪽파 400g,배와 사과 각 200g를 채썰어 준비하는 단계와,1kg radish and 700g carrots, onions 500g, leek 500g, green onions 400g, chops and 200g each of the apples,
멸치젖과 새우젖갈을 물과 함께 끓여서 체에 바친 국물 1ℓ를 준비하는 단계와,Preparing 1 liter of broth boiled with anchovy milk and shrimp milk with water,
다진 생강 100g과 마늘300g를 준비하는 단계와,Preparing 100 g of chopped ginger and 300 g of garlic,
해초류의 하나인 청각을 약한불에 데친후 말끔이 씻어 꼭 짜 물을 빼 준비하는 단계와,After warming the hearing, one of the seaweeds, on low heat
싱싱한 동태포 1kg을 준비하는 단계와,Preparing 1kg of fresh Dongtaepo,
찹쌀풀 500cc를 준비하는 단계와Preparing 500cc of glutinous rice paste and
재래식 간장 300∼500cc,고추가루 1ℓ,미원과 다시다 각 100g,정제염 소량, 설탕 150g을 준비해 절인배추만 제외하고 충분한 섞음질을 한후에 절인배추에 버물러 담아내는 배추김치의 일반적인 제조과정에 있어서,상기 김치를 한입크기인 5∼7cm로 자른후 일정용기에 장입시켜, -40℃~-30℃로 급속동결후 진공건조실에서 함수율이 2∼4%가 유지되도록 건조후 일정용기에 포장출고 완성하는 것이다.In the general manufacturing process of Chinese cabbage kimchi prepared by mixing 300g-500cc of conventional soy sauce, 1l of red pepper powder, 100g of red pepper powder, 100g of refined salt, 150g of refined salt, and 150g of sugar, and mixing it well except pickled cabbage, and then mixing it with pickled cabbage. Kimchi is cut into 5 ~ 7cm, which is a bite size, loaded into a certain container, and then dried and packed in a certain container after drying so that the moisture content is maintained at 2 ~ 4% in a vacuum drying room after rapid freezing at -40 ℃ ~ -30 ℃. .
상기와 같이 제조되는 건조김치는 통상 200g, 500g, 1kg 들이의 포장용기에 출고하는 것으로,일련의 제조 방법이다.Dry kimchi prepared as described above is usually shipped in a packaging container of 200g, 500g, 1kg, a series of manufacturing methods.
상기와 같은 김치제조공정은 종래의 기술과 유사하나 상온의 기온차이에 따라서 숙성기간이 여름은 그늘에서 10∼12시간, 겨울은 24시간과 같이 숙성시간을 달리 한후, 급속 냉동 공정을 지나 진공건조해 출고 함이 유통과정에서 부패 변질의 우려와 적절하게 발효된 상태로 최상의 맛을 유지할수 있었다.Kimchi manufacturing process as described above is similar to the conventional technology, but depending on the temperature difference of room temperature, the maturation period is 10-12 hours in the shade in summer, the winter time is 24 hours after different maturation time, such as 24 hours, and then vacuum-dried after rapid freezing The shipping was able to maintain the best taste in the distribution process due to corruption and proper fermentation.
시식은 건조김치 부피의 1/2의 식용수를 부어 1분정도 지난후에 물이 김치에 흡수되면 본래의 싱싱한 김치맛으로 시식 할수 있는 것이다.The tasting is to pour half the volume of dried kimchi drinking water, and after 1 minute, when the water is absorbed into the kimchi, it can be tasted with the original fresh kimchi taste.
상기와 같이 본 발명에서는 급속냉동과 진공건조전에 적적한 발효상태로 숙성시켜 건조김치상태로 포장유통하기 때문에 유통중 외부기온차에 의해 더이상의 숙성이나 발효가 진행되지 않아 건조된 상태에다 소량의 식수을 부어서 먹을때도 제조의 일정한 숙성상태로 시식할수 있는 효과가 있었다.그리고, 상기와 같은 일련의 제조과정을 식품공전상의 위생처리기ㅖ에 의해 제조하기 때문에 위생처리에 만전을 기할수 있으며, 항상 일정한 맛을 유지할수 있기에 공업적으로 대량 반복생산 할수 있는 효과가 있었다.특히, 일반캔이나 팩에 진공포장해 수출하는것에 비하여, 건조김치상태로 포장유통하기 때문에 휴대하는데 중량이 가볍고, 포장팩이나 용기가 파손되어도 김치국물이 흐르거나 냄새가 없어지기 때문에 유통이 편리한 이점이 있으며, 매년 잉여되는 농산물들을 연간 제조가공해 가격파동을 사전방지할 수 있고 영농을 하는 농가에도 막대한 이익을 줄 수 있도록 한 유용한 발명인 것이다.As described above, in the present invention, after ripening in an appropriate fermentation state prior to rapid freezing and vacuum drying, the package is distributed in a dried kimchi state, so that no further ripening or fermentation is carried out by external temperature difference during distribution. Even when there is an effect that can be sampled at a certain ripening state of manufacture. Since the above series of manufacturing processes are manufactured by the sanitary processor of the food industry, it is possible to make sure that the sanitary treatment is always maintained, and that it can always maintain a constant taste. It has the effect of being able to repeatedly produce industrially large quantities.In particular, it is light in weight and easy to carry because it is packaged in dry kimchi, compared to vacuum packing in general cans or packs. There is an advantage of convenient distribution because the broth will flow or no smell. Annual manufacturing process to which the surplus can advance to prevent price fluctuations and useful inventions would have to give huge profits to farmers for agriculture.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101203058B1 (en) | 2010-08-12 | 2012-11-23 | 최영범 | The Manufacturing Method of Dried Kimchi by Using Reduced Pressure Drying |
| KR101387170B1 (en) | 2012-06-04 | 2014-04-21 | 농업회사법인 주식회사 오제주 | Dried kimchi and the manufacturing method thereof |
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| KR101056584B1 (en) * | 2008-09-30 | 2011-08-11 | 명지대학교 산학협력단 | Kimchi containing high S-adenosylmethionine and preparation method thereof |
| KR101361723B1 (en) * | 2012-02-07 | 2014-02-12 | 금강종합식품(주) | Radish kimchi with improved preservability and quality |
| KR20230155038A (en) | 2022-05-02 | 2023-11-10 | 김세미 | Instant cooking kit and instant kimchi kit using dried vegetables, and manufacturing method thereof |
| KR20240036805A (en) | 2022-09-14 | 2024-03-21 | 김세미 | Instant cooking kit and using dried vegetables, and manufacturing method thereof |
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| KR20000058553A (en) * | 2000-06-13 | 2000-10-05 | 김진경 | The making method of the Kimchi powder. |
| KR20010025727A (en) * | 2001-01-22 | 2001-04-06 | 차숙희 | A method for manufacturing pollack roe kimchi |
| KR100329415B1 (en) * | 1999-08-09 | 2002-03-20 | 이정문 | Preparation of Kimchi spice powder mixture |
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| KR900007341A (en) * | 1988-11-03 | 1990-06-01 | 김채방 | Powdered Instant Kimchi Seasoning Method |
| KR950030857A (en) * | 1994-05-24 | 1995-12-18 | 유혜자 | Preparation of Bossam Kimchi |
| KR0138015B1 (en) * | 1995-03-09 | 1998-04-25 | 권정님 | Processing method of leaf mustard kimchi |
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| KR20010025727A (en) * | 2001-01-22 | 2001-04-06 | 차숙희 | A method for manufacturing pollack roe kimchi |
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| KR101203058B1 (en) | 2010-08-12 | 2012-11-23 | 최영범 | The Manufacturing Method of Dried Kimchi by Using Reduced Pressure Drying |
| KR101387170B1 (en) | 2012-06-04 | 2014-04-21 | 농업회사법인 주식회사 오제주 | Dried kimchi and the manufacturing method thereof |
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| KR20010069962A (en) | 2001-07-25 |
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