KR100439205B1 - A pear puree manufacturing method for kimchi spicery sauce - Google Patents

Abstract

The present invention relates to a seasoning sauce used in kimchi, and more specifically, it can combine the various flavors of kimchi and the fresh taste of fruit to produce a harmonious kimchi taste and induce normal fermentation promoting action to improve the ripening of kimchi It relates to a kimchi seasoning sauce bae puree manufacturing method that can produce high-quality kimchi.

An object of the present invention is to mix the garlic, ginger, ascorbic acid and the like in the pulverized liquid of the pear flesh to heat and concentrate it so that the sweetness and cool taste of the pear and the seasoning spices, seasoning spices are suitably combined to have a unique and special taste To provide a kimchi seasoning sauce bae puree manufacturing method.

The composition of the present invention for achieving the above object is a pear sorting process for selecting a pear of good quality, a pear washing process for removing foreign matter from the pear selected by the pear sorting process, and the pear washing process A peeling process for cutting and removing shells, a removing process for removing seeds of the peeled pears, a crushing process for crushing pears subjected to the removing process by a grinder, and crushed by the crushing process The process of separating the particles from the pear to obtain a pulverized pulverized liquor, a spice mixing process of adding and mixing a predetermined spice to the pulverized pulverized liquor, and heating to increase the concentration by heating the pulmonary pulverized liquor mixed with a predetermined spice / Concentration process, the filling / packaging process for packaging a certain amount of bae puree through the heating / enrichment process, and refrigerated storage to prevent deterioration by continuous cooling the packed bae puree It characterized in that formed in each process.

Description

A pear puree manufacturing method for kimchi spicery sauce

The present invention relates to a seasoning sauce used in kimchi, and more specifically, it can combine the various flavors of kimchi and the fresh taste of fruit to produce a harmonious kimchi taste and induce normal fermentation promoting action to improve the ripening of kimchi It relates to a kimchi seasoning sauce bae puree manufacturing method that can produce high-quality kimchi.

In general, Kimchi is Korea's representative food, and Korea's Kimchi has become an international food standard and is recognized as a global food.

In particular, there are many kinds of kimchis used in Korea, and the classification is very diverse according to the standard.

In general, kimchi is also important as a kind of vegetables used as a main ingredient, but the type and content of seasonings and seasonings used as a subsidiary material has a decisive effect on the palatability and commerciality.

In particular, kimchi, which does not use red pepper powder, can have a light and cool taste, and it uses high-quality ingredients such as pears, apples, and flesh.

However, there is now a need to develop fruit sauces that can be added to enhance the quality of kimchi, which has become an international food, and to make it more mild.

The present invention was developed in such a situation, an object of the present invention is to mix the garlic, ginger, ascorbic acid, etc. in the pulverized pulverized liquid and heat it to concentrate the sweet and cool taste of pears, seasoning spices added It is to provide a method for producing kimchi seasoning sauce bae puree that is suitably combined to have a unique and special taste.

The composition of the present invention for achieving the above object is a pear sorting process for selecting a pear of good quality, a pear washing process for removing foreign matter from the pear selected by the pear sorting process, and the pear washing process A peeling process for cutting and removing shells, a removing process for removing seeds of the peeled pears, a crushing process for crushing pears subjected to the removing process by a grinder, and crushed by the crushing process The process of separating the particles from the pear to obtain a pulverized pulverized liquor, a spice mixing process of adding and mixing a predetermined spice to the pulverized pulverized liquor, and heating to increase the concentration by heating the pulmonary pulverized liquor mixed with a predetermined spice / Condensation process, the filling / packaging process for packaging a certain amount of the bae puree that went through the heating / enrichment process, and the refrigerated storage to prevent deterioration by continuous cooling the packed bae puree It characterized in that formed in each process.

1 is a process showing a kimchi seasoning sauce baburée manufacturing method according to the present invention.

Hereinafter, an embodiment of the present invention will be described with reference to a process diagram showing a method for preparing kimchi seasoning sauce barley of FIG. 1 as follows.

Kimchi yong sauce bae puree manufacturing method

First course (pear selection process)

Isolation of immature, decaying, etc. from the harvested pears so that only good quality pears can be used as materials.

Second Process (Boat Washing Process)

The vessel selected by the vessel selection process is washed by an air blower and also by running water to remove foreign matter from the vessel selected.

3rd course (Exfoliation course)

After removing the foreign matter, cut the pear into 4 parts and remove the pear's shell.

4th course (trial course)

As a process of removing the seeds of pears, it affects freshness and taste.

The epidermis is also washed with 0.1% AsA solution.

5th process (pear crushing process)

Seed removed pears are crushed three times by a mill. The first crushed pear is 30 mesh, the second crushed 80 mesh, and the third crushed 160 mesh. Grind the pear to

6th course

The pulverized pear is separated from the crushed pear by vibrating chae and vibrating chae to obtain pulpy pulverized liquor.

7th course (Season mix process)

Garlic, ginger, ascorbic acid, etc., which is a predetermined seasoning, is added to the pulmonary pulverized liquor obtained by the sieving process. Mix to the extent.

8th course (heating / concentrating process)

After mixing the pear flesh crushing liquid and a predetermined seasoning, while maintaining the internal temperature of 85 ~ 90 ℃ heated to 92 ℃ for 10 minutes to concentrate to have a thick viscosity to increase the concentration to prepare a pear puree (pear puree) .

9th course (filling / packaging process)

A predetermined amount of baeupure prepared by the above process is filled in a predetermined container and packed.

The 10th process (cooling process)

The packaged pear puree is cooled in a continuous cooler for 7 minutes so as not to deteriorate, and then refrigerated at 5 ° C. or lower and stored.

Bae puree prepared through the above process can be used in various ways to produce kimchi, and can also be used as a high seasoning sauce for herbs.

As described above, the present invention is a pear puree manufactured using pear flesh has a unique interaction between the ingredients added to kimchi affects fermentation and ripening, giving a unique taste and coolness that could not be tasted in conventional kimchi to improve the commerciality High quality kimchi can be prepared.

Claims (1)

A pear sorting process for sorting pears of good quality, a pear washing process for removing foreign substances from the pears selected by the pear sorting process, a peeling process for removing shells by cutting the pears undergoing the pear washing process, and the peeling The process of removing the seed of the pear after the process, the crushing process of crushing the pear through the crushing process, and separating the particles from the crushed by the pear crushing process to obtain a pulpy pulverized liquid A sieving process, a spice mixture process of adding a predetermined spice to the pulverized pulverized liquor, and a heating / concentrating process of increasing the concentration by heating the pulverized pulverized liquor mixed with a predetermined spice, and the heating / concentrated process Kim, characterized in that the filling / packaging process for packaging a certain amount of bae puree, and a cooling process for refrigerated storage to prevent deterioration by continuously cooling the packaged bae puree Dental spice sauce pear puree preparation method.