KR100432559B1 - Composition for making kimchi soup - Google Patents

Abstract

The present invention relates to a kimchi soup composition, 5-30% by weight of lyophilized kimchi with a total acidity of 0.4-0.8% or pH 4.0-5.0, wheat flour 40-70%, beef 5-20% by weight, butter 3- It provides a kimchi soup composition consisting of 10% by weight and seasoning consisting of onion, powdered milk, tomato paste, sugar, ground sesame seeds, salt, garlic, shchimi, dried shiitake, red pepper powder, ginger juice, pepper powder. Kimchi soup prepared with the kimchi soup composition of the present invention can be eaten not only as a meal replacement for hangover, and has a unique flavor and light taste of Kimchi and is a mixed food of East and West with improved nutrition and preservation.

Description

Kimchi soup composition {Composition for making kimchi soup}

The present invention relates to a kimchi soup composition, and more particularly to a kimchi soup composition prepared by using kimchi as a main ingredient can be eaten as a substitute for meals as well as hangover, nutrition and preservation is enhanced.

Kimchi is an indispensable food for Koreans, and is a source of minerals and vitamins. Kimchi is fermented by adding various vegetables and spices such as red pepper powder, ginger, garlic and salted fish to the main ingredients of cabbage and radish. Spices added during kimchi production, organic acids and free amino acids produced during fermentation, harmonize to show the unique taste and aroma of kimchi.

Research on kimchi has been conducted on organic acid and volatile flavor components that have a unique taste and aroma of kimchi, and it is being comprehensively conducted in various aspects of kimchi, a fermented lactic acid bacterium. However, the research on kimchi has been mainly focused on how to prevent rancidity of kimchi, stable long-term preservation method, development of storage for long-term preservation, or the development of processed food of kimchi using new materials. The processed foods developed as a result of this research have been limited to using only kimchi itself, and the development of processed foods that can make use of various food ingredients and preserve the flavor of kimchi has been insufficient.

On the other hand, with the recent increase in the frequency of eating out, investments in small and medium-sized restaurants and large companies are increasing, and along with this, a new food culture suitable for modern life is being formed. In this atmosphere, fusion food, which is mixed with eastern and western food, is emerging as a major concern. However, it is not easy to develop mixed foods suitable for Asian tastes, and especially, it is difficult to develop mixed foods using kimchi as a main ingredient of Korean food, because it is difficult to preserve the unique characteristics of kimchi.

The inventors of the present invention while researching processed foods using kimchi, by selecting and processing kimchi of a certain acidity to maintain the flavor of kimchi, by developing a kimchi soup, a mixed food consisting of kimchi, flour, beef and butter The present invention has been completed.

Accordingly, an object of the present invention is to provide a kimchi soup composition that can be eaten as a meal substitute or nutritional food while flavoring kimchi.

In order to achieve the above object, the present invention is a total acidity of 0.4-0.8% or pH 4.0-5.0 lyophilized kimchi 5-30% by weight, wheat flour 40-70% by weight, beef 5-20% by weight, butter 3- It provides a kimchi soup composition consisting of 10% by weight and seasoning consisting of onion, powdered milk, tomato paste, sugar, ground sesame seeds, salt, garlic, shchimi, dried shiitake, red pepper powder, ginger juice and pepper powder.

Hereinafter, the present invention will be described in detail.

The kimchi soup composition was prepared as follows using lyophilized kimchi. The lyophilized kimchi may be made of slices or powders, and the ratio of slices or powders may be adjusted according to consumer preferences. That is, for the consumer who wants to enjoy the dried kimchi, the kimchi soup composition may be prepared by making the ratio of the slice higher, and for the consumer who wants to enjoy the flavor of the kimchi, the kimchi soup composition may be prepared by making the powder ratio higher. .

Kimchi, the main ingredient of Kimchi soup composition, uses kimchi aged for 6 to 18 days at 10-12 ℃ for a light taste and aroma of kimchi soup, or kimchi with a total acidity of 0.4-0.8% or pH of 4.0-5.0 It is preferable to use. Lyophilized kimchi is preferably added at 5-30% by weight based on the kimchi soup composition.

Next, the flour was roasted at high temperature and mixed with butter to prepare a ro, and the roux was filtered through a fine sieve and then mixed with the lyophilized kimchi.

The temperature for roasting the flour is preferably 170-180 ° C., and the time for roasting the flour is preferably 2-2.5 hours. When roasting flour, you can add the flavor of the soup by using butter instead of using vegetable oils such as cooking oil.

Finally, the seasoning containing beef was roasted to remove moisture, and then added to the lyophilized kimchi and roux mixture to prepare a kimchi soup composition.

In addition to beef, pepper, onion, pepper, tomato paste, ground sesame seeds, dried shiitake, sugar, salt, ginger juice, garlic, cicada or milk powder may be used as the seasoning. Of these, the tomato paste is added to adjust the color and aroma of the kimchi soup composition, it is preferable to add to the kimchi soup with red pepper powder after removing the roasted astringent taste in cooking oil. In addition to the seasonings described above, rosemary or oregano may be further powdered and added as spices.

Flour, beef or butter is added to the kimchi soup composition can be adjusted according to the consumer's preference, but it is preferable to add the flour 40-70% by weight, beef 5-20% by weight, butter 3-10% by weight. . When the flour is added in an amount less than 40% by weight, the soup is too thin to supply a proper amount of starch, and when the amount is added in excess of 70% by weight, the concentration of the soup becomes too thick, making the viscosity strong, making it uncomfortable to eat. Makes it bad

In addition, the kimchi soup composition of the present invention can be prepared by adding the seasoning 3-47% by weight consisting of onion, powdered milk, tomato paste, sugar, ground sesame, salt, garlic, Chichimi, dried shiitake, red pepper powder, ginger juice or pepper powder. have.

Kimchi soup composition according to the present invention can be dried and powdered for ease of sale and storage. Kimchi soup prepared from the kimchi soup composition of the present invention can be ingested in soup before eating a variety of Western-style main dishes such as steak, such as a light taste, can be ingested with oriental dishes, including Korean cuisine.

Hereinafter, the present invention will be described in detail by way of examples.

However, the following Examples are only for illustrating the present invention, and do not limit the present invention.

<Example 1>

Kimchi was prepared according to the conventional kimchi dipping method with fresh cabbage and all seasonings, and aged for one day at room temperature, and further aged at 10 ° C. for six days. After 200 g of aged kimchi was lyophilized according to a conventional method, 1/2 was cut into 0.3 mm widths, sliced into slices, and the other half was ground to powder.

1,000 g of flour was roasted at 170 ° C. for 2 hours to prepare a roux, and then 100 g of butter was mixed and sieved through a fine sieve. The lyophilized kimchi slices and powder were added to the rouge thus prepared and mixed.

220 g of beef and 210 g of onion finely chopped and roasted for 7 minutes at 140 ℃ to remove moisture. 120 g of tomato paste is roasted at 130 ° C with cooking oil to remove water, and then 10 g of black pepper powder, 110 g of ground sesame seeds, 30 g of dried shiitake, 120 g of sugar, 90 g of salt, 20 g of ginger juice, 90 g of garlic, 30 g of crushed milk powder, 140 g of powdered milk and 30 g of red pepper powder Add and mix the roasted beef and onion. The seasoning thus prepared was added to the lyophilized kimchi and roux mixture to prepare a kimchi soup composition.

Kimchi soup was prepared by adding 220cc of water to 30 g of the kimchi soup composition and boiling by applying heat. The taste of the kimchi prepared as described above was judged by 10 sensory test personnel, the results of the sensory test performed five times is shown in Table 1 below.

<Examples 2 to 4> taste of kimchi soup according to the degree of kimchi ripening

Kimchi soup was prepared according to the same method as Example 1 except for using kimchi aged at 10 ° C. for 6 days, 12 days, and 18 days, respectively. The taste of the prepared kimchi soup was judged by the sensory test 10 people and the results are shown in Table 1 below. In order to investigate the aging degree of kimchi used to prepare kimchi soup, the pH and total acidity of kimchi were measured as follows, and the results are shown in Table 1 below.

In order to measure the pH, the kimchi was ground and filtered with gauze, and the filtered kimchi juice solution 10ml was taken and pH was measured by a pH meter (pH meter, Corning). At this time, 0.1N NaOH was added to the kimchi juice and measured until the pH was 8.3, and then the total acidity was calculated by converting the added volume of 0.1N NaOH into lactic acid.

<Comparative Examples 1 and 2>

Kimchi soup was prepared according to the same method as Example 1 except for using kimchi aged at 10 ° C. for 3 days and 21 days, respectively. The taste of the prepared kimchi soup was judged by the sensory test 10 people and the results are shown in Table 1 below. Aging of kimchi was investigated in the same manner as in Examples 2 to 4, the results are shown in Table 1 below.

Total acidity (%) pH Sensory test result (symbol diagram) Example 1 - - +++ Example 2 0.43 4.7 +++ Example 3 0.5 4.2 +++ Example 4 0.73 4.0 +++ Comparative Example 1 0.35 5.5 - Comparative Example 2 0.82 3.9 +

(+++: very good taste, ++: good taste, +: normal taste,-: no taste)

As shown in Table 1, the kimchi soup prepared from the kimchi soup composition according to the present invention was found to have a very good taste as a result of the sensory test (Example 1), especially kimchi between 6 to 18 days of ripening period It was found that the taste of kimchi soup (Examples 2 to 4) prepared using was better than the taste of kimchi soup (Comparative Examples 1 to 2) prepared using kimchi having a ripening period of 3 days or 21 days.

From the above results, the ripening period of kimchi suitable for preparing high kimchi soup is 6-18 days, and the ripening degree of kimchi suitable for producing high kimchi soup is 0.4-0.8% or pH 4.0-5.0. It can be seen that.

As described above, the kimchi soup prepared by using the kimchi soup composition according to the present invention is prepared using kimchi as a main ingredient, can be eaten not only for meal replacement for the taste of modern people, but also for hangover elimination, good nutrition and preservation There is an advantage.

Claims (5)

5-30% lyophilized kimchi with a total acidity of 0.4-0.8% or pH 4.0-5.0, 40-70% wheat flour, 5-20% beef, 3-10% butter and onion, milk powder, tomato paste , Kimchi soup composition consisting of 3-47% by weight of sugar, ground sesame, salt, garlic, shchimi, dried shiitake, red pepper powder, ginger juice and pepper powder. The kimchi soup composition of claim 1, wherein the lyophilized kimchi is a powder or a slice cut into a predetermined size or a mixture of powder and a slice. Kimchi soup composition according to claim 1, wherein the kimchi is kimchi aged for 6-18 days at 10-12 ℃. delete delete