KR100439151B1 - Manufacturing Process For Freeze Dry Pickles Vegetables - Google Patents

Abstract

The present invention relates to a method for producing freeze-dried kimchi, and more particularly, to freeze the fermented aged kimchi and at the same time, vacuum-drying, storage and portability, easy to carry, and when drinking water is added to the sample The present invention relates to a method for producing dried kimchi that is sweetened with fermented kimchi and can be eaten as it is. Mixing and mixing the main and subsidiary raw materials of pre-treated kimchi at a certain ratio, the necessary moisture, temperature and addition The fermentation time is variable according to the conditions of the sugars, etc., so that the optimum means of pH 5.5 to 4.5 from the aging fermentation tank can be automatically detected and the technical means for stopping the fermentation of the kimchi in this process step. It is characterized in that it consists of a process of rapid freezing and lyophilization, and the packaging of the product for each unit.

Description

Manufacturing Process of Freeze Dried Kimchi {Manufacturing Process For Freeze Dry Pickles Vegetables}

The present invention relates to a method for producing freeze-dried kimchi, and more particularly, to freeze the fermented aged kimchi and at the same time, vacuum-drying, storage and portability, easy to carry, and when drinking water is added to the sample The present invention relates to a method for preparing dried kimchi that is sweetened as it is and tastes like fermented kimchi.

In general, Kimchi is a fermented food mainly made of vegetables such as Chinese cabbage, radish, radish, cucumber, green onion, and gat, representing traditional Korean food, and its unique nutritional characteristics are scientifically revealed. It is known that the food population is on the rise.

As mentioned above, although the nutritional value and flavor of kimchi are deeply embedded in the emotions of our dietary culture, and international demand is rapidly increasing, many kinds of ingredients, blending ratios and conditions and fermented foods satisfying them Due to its inherent characteristics, it is difficult to mass-produce and diversify due to difficulty in storage.

Even in such difficulties, a manufacturing method and apparatus for drying kimchi into flakes as a method of increasing storage properties (patent publication No. 1997-009600) and a method of cutting and drying kimchi (patent publication No. 1995-0024683) there was.

However, drying by such heat or hot air must continue until the moisture content of kimchi reaches a certain level, so that not only the destruction of the components but also the loss of taste, fragrance, and color gloss, especially the fiber of kimchi, There was a problem that there is no commodity because I can not feel the organization.

In addition, as a means for improving the storage and convenience of kimchi, a method of preparing a mixed seasoning of kimchi as a powder (Patent No. 2001-0017164) has been developed and disclosed, but in this case, the conventional drying Although it has the problem of being dried with hot air like kimchi, it is processed and blended with only general seasonings.

Then, a method for manufacturing vacuum freeze-dried kimchi spice (Patent Publication No. 1998-020387) has been developed and disclosed, but in this case, only the spice is processed and blended, aged and fermented, and then vacuum lyophilized unit commercialized. It was uncomfortable because there was a separate process to contain kimchi again with the main raw material of kimchi. Especially, the main characteristics of kimchi and subsidiary raw materials were mixed together and fermented under the same conditions. There were many problems with the loss of inherent characteristics of mixed fermentation such as taste, flavor, texture and color.

The present invention has been made to solve the above problems, in the mixing and mixing the pretreated main raw material and subsidiary raw material of kimchi in the fermentation fermentation containing kimchi, the fermentation of the kimchi temperature, moisture, sugar conditions As the aging time is variable, and the flavor, texture, texture and nutritional state are variable, the object of the present invention is to reach the same time zone, or any time zone set at PH5.5 to 4.5, which is the optimum abnormal point of fermentation. The above conditions are relatively compatible so as to produce kimchi of uniform quality, and for this purpose, it is signaled by a detector, and it is rapidly freeze-dried so that the shape of the ripened kimchi is maintained as it is.

Another object of the present invention is to provide a dry kimchi easy to long-term storage, easy to carry and restore to kimchi while maintaining the freshness, texture and texture of the unique characteristics of kimchi.

In order to achieve the above object, the present invention is to mix and mix the pre-treated main raw material and subsidiary raw material of kimchi at a certain ratio, and the necessary and generated water and temperature and added sugar in this process As the fermentation time is variable depending on the conditions, the technical process to be confirmed by the automatic signal of the acidity (PH) detector at PH5.5 ~ 4.5, which is the optimum outlier according to the fermentation, and at this process step to -40 ℃ Rapid freezing, drying in a vacuum drying chamber at 60 ℃ and a process of commercializing it in a unit-by-unit packaging.

1 is a block diagram showing a manufacturing process according to the present invention.

Hereinafter, the present invention will be described in detail with the treatment steps and examples.

In the process of mixing and mixing the main and subsidiary raw materials of the kimchi raw material at a certain ratio, moisture is required and generated.The fermentation time of kimchi varies depending on the moisture content, and the fermentation time depends on the temperature conditions. Is variable.

The state of fermentation may vary depending on the taste of the person, but in general, pH5.5 to 4.5 is the optimal state, and the freshness and nutrition of the kimchi raw material will be optimal, and this state is the texture, texture, flavor and Color tack is known as the optimal state, the need to store the fermentation fermentation in a stationary state by detecting such an optimum state, the present invention immediately after detecting it with the technical means that can detect from the fermentation fermentation tank, Transfer to a rapid freezing chamber, freezing at -40 ℃ stops the progress of the fermentation fermentation, at the same time to maintain the prototype of kimchi, and transfer to a vacuum drying chamber and dried at 60 ℃.

The aging fermentation is mainly composed of anaerobic lactic acid bacteria and lactic acid bacteria, which are propagated and cultured at intervals of 10 to 40 minutes, and thus are automatically detected at the optimum point pH 4, 5 to 5 and 5, and at the same time, rapidly frozen at -40 ° C. for the conditions of aging fermentation. Stopping is very important for maintaining the freshness and taste of kimchi.

If it is delayed by only a few hours, the acidity is increased, and the acidity is changed to sour taste, and the texture and texture of kimchi decrease.

When the pH and the fermentation state of fermentation of optimum kimchi freshness and nutritional state of the kimchi primary and subsidiary materials is PH5.5 ~ 4.5, the results according to the water content, temperature and time conditions are as follows.

Example

1.Gat Kimchi

ranking Water content Temperature time Remarks One 84% 10 ℃ 168 PH 5.5 ~ 4.5 2 84% 15 ℃ 144 3 84% 20 ℃ 72 4 84% 25 ℃ 70 5 85% 30 ℃ 48

2. Chinese cabbage

ranking Water content Temperature time Remarks One 89.6% 10 ℃ 264 PH 5.5 ~ 4.5 2 89.6% 15 ℃ 216 3 88% 20 ℃ 96 4 87.5% 25 ℃ 72 5 87% 30 ℃ 48

3.Yellow Kimchi

ranking Water content Temperature time Remarks One 89.6% 10 ℃ 288 PH 5.5 ~ 4.5 2 89.6% 15 ℃ 216 3 88% 20 ℃ 96 4 87.5% 25 ℃ 72 5 87% 30 ℃ 48

In the above embodiment, the fermentation state may vary depending on the taste of the taster, but the present invention is required in the process of mixing and mixing the main and subsidiary raw materials of pre-treated kimchi, and depending on the water content generated, the temperature conditions of the fermentation fermentation. By setting the relative compatible or variably to obtain the optimum PH5.5 ~ 4.5 at the same time zone or variable time, it is possible to repeatedly produce kimchi of uniform quality. It is characterized in that the technical means for detecting the automatic signal when the PH5.5 ~ 4.5 is to be described above. Hereinafter, the contents of the present invention will be described in detail according to the above embodiments so that those skilled in the art can easily implement. 1) Pre-treatment of raw materials Trim the freshly prepared kimchi (chinese cabbage or radish), salt it, and rinse it thoroughly with water to drain the water. Mince garlic, red pepper powder, salted rice, minced ginger, sugar (which may contain other optional seasonings, etc.) are mixed and mixed in a proper ratio. (2) Fermentation process The thermal radish) is added to the mixture of subsidiary materials and seasonings, and then evenly buried, and a pH sensor is attached to the bottom surface, and a device for displaying and receiving a signal detected by the pH sensor is attached to the bottom surface, and the fermentation fermentation tank is installed to control the temperature. At this time, the water content of the kimchi mixture transferred to the aging fermentation tank is preferably within 84% to 90%, as such, when the water content is determined, the pH of the aging fermentation tank in accordance with the desired time period to reach 5.5 to 4.5 The temperature conditions are fixed and fixed. That is, as the above embodiment, When the freshness of fresh kimchi is 84% and the fermented fermented fresh kimchi after pH 168 to 4.5 after 168 hours, the temperature of the fermenting fermentation tank is adjusted and fixed at 10 ° C., and the moisture content is 85%. If you want to get fresh kimchi after 48 hours, the temperature of the fermentation fermentation tank is adjusted and fixed to 30 ℃. However, depending on your preferences and choices, the fermentation fermentation at a low temperature of about 10 ℃ for a long time is a deep taste. It is preferable to give When the cabbage kimchi has a water content of 89.6% and fermented cabbage kimchi fermented to pH 5.5 to 4.5 after 264 hours, the temperature of the fermenting fermentation tank is adjusted and fixed at 10 ° C., and the water content is 87%. If the cabbage kimchi is to be obtained after 48 hours, the temperature of the aging fermentation tank is adjusted to 30 ° C. and fixed. When the moisture content of yeolmu kimchi is 89.6% and fermented yeolmu kimchi fermented at pH 5.5 to 4.5 after 288 hours, the temperature of the aging fermentation tank is adjusted and fixed to 10 ° C., and the moisture content is 87%. In the case of obtaining the dried radish kimchi after 48 hours, the temperature of the aging fermentation tank is adjusted and fixed to 30 ° C. If more water of the moisture content is present, it inhibits the activity of the aging fermentation microorganisms (lactic acid bacteria, lactic acid bacteria, etc.). The higher the temperature up to a certain temperature, the more active the microorganism is, and the sugar is the condition of the activity as the food of the microorganism. Therefore, if the water content is high, the temperature is high, and if the sugar is high, the sugar is high. Complementary adjustment of the fermentation conditions of kimchi, such as lowering the temperature, and complementary fermentation kimchi can be obtained according to the preference at a certain time. (3) Rapid freezing process When the kimchi acidity of the aging fermentation tank reaches pH 5.5 ~ 4.5, it is delivered to the indicator or signal by the pH sensor attached to the bottom, so that the signal and the indication of the indicator or signal can be checked from the outside of the upper surface immediately. After packaging, transfer to a rapid freezing chamber, and stop the activity of the frozen microorganism at -40 ℃. (4) Vacuum drying process The frozen kimchi chunks packed in units in the rapid freezing chamber are transferred to a vacuum drying chamber, the packaging Remove the barriers to moisture evaporation and forcibly dehydrate it to a temperature of 60 ℃ to dry it at a moisture content of 25 to 35%. Its dry kimchi can prevent deformation and deterioration with moisture content enough to maintain a circular shape. (5) Product packaging process per unit The kimchi forcedly dried in the vacuum drying chamber is a state in which only moisture is removed, so that the kimchi tissue is not easily broken, After the vacuum, hermetic packaging to maintain the tissue, protect the box packaging.

When tasting the commercialized kimchi through the fermentation and lyophilization process as described above, the dried kimchi absorbs water and puts it in drinking water without temperature conditions so that the taste and texture of the mature fermented kimchi can be restored. It is.

As described above, the present invention mixes and mixes the pretreated main raw material and subsidiary raw material of kimchi, and in the fermentation fermentation containing kimchi, and the fermentation time of the kimchi according to the conditions of temperature, moisture, sugar, etc. Is variable, and its flavor, texture, texture and nutritional state are variable, so that it is automatically detected at pH5.5 ~ 4.5, which is the optimum ideal point of fermentation, and it is rapidly frozen at -40 ℃ and dried at 60 ℃. By maintaining the original shape of the kimchi to preserve the freshness of long-term storage characteristics while maintaining the freshness of the unique characteristics of kimchi, and also easy to restore to portable and kimchi, and freshness, taste, flavor, texture and texture It has the effect of repeatedly producing and supplying kimchi products with uniform nutrition.

Claims (4)

In the method of manufacturing dried kimchi, The main and subsidiary raw materials of pre-treated kimchi are mixed and mixed in a certain ratio, and the time of ripening and fermentation varies according to the conditions such as necessary, moisture, temperature, and added sugars. With a technology process that makes this relatively compatible, The technical means that can automatically detect when the pH5.5 ~ 4.5, the optimum ideal point from the aging fermentation tank, In this process step, through rapid dynamics and freeze-drying to stop the fermentation of the kimchi, Method of manufacturing freeze-dried kimchi, characterized in that consisting of the process of packaging products per unit The method of claim 1, wherein the main raw material of the pre-treated kimchi is Chinese cabbage. The method of claim 1, wherein the main raw material of the pretreated kimchi is yeolmu. The method of claim 1, wherein the main raw material of the pretreated kimchi is fresh.