KR100476419B1 - Paprica kimchi and method for manufacturing thereof - Google Patents

Abstract

Provided are a paprika Kimchi which shows a scarlet color, has a good gloss, is free from pungent taste and is suitable for children or foreigners, and its preparation method. The paprika Kimchi is prepared by using paprika by replacing some or all of a powdered red pepper. The method comprises the steps of cutting a paprika to a suitable size; adding the cut paprika to a brine of 1.0-2.0 % to the amount of paprika to salt it; draining water from the salted paprika and drying it to obtain a semi-dry paprika containing 15-30 % of moisture; and preparing Kimchi by using the obtained paprika instead of a powdered red pepper or by replacing some of a powdered red pepper. Preferably the drying step comprises the steps of drying at 60 deg.C for 2 hours and re-drying at 40 deg.C for 8 hours.

Description

Paprika Kimchi and method for manufacturing thereof

The present invention relates to a kimchi that is not spicy and a method for manufacturing the same, and more particularly, to kimchi and a method for producing the same, which can be enjoyed without being spicy by replacing red pepper powder with paprika.

Kimchi is a traditional food of Korean people, fermented and matured with various vegetables as raw materials, and is highly recognized nutritionally and scientifically by food scientists all over the world.

However, the red pepper powder added to make kimchi makes it so spicy that it is difficult for infants and foreigners to adjust to eating. Therefore, developing kimchi suitable for infants and foreigners by preserving the nutritional value of kimchi and adding red pepper powder substitute with less spicy taste with similar characteristics in appearance and taste. And will contribute greatly to the dissemination of our traditional food.

On the other hand, paprika belongs to the red pepper family, and the carotene content has a lot of reddish red color, but almost no capsancin, so it has little spicy taste. The sugar content is 7-10%, especially vitamins A and C. It is good for protecting eyesight. It is also a good vegetable for obesity and constipation. It has little spicy taste compared to common red pepper. Okay, if you're using it as a substitute for regular peppers, you can make food that's much less spicy while maintaining some color. However, the moisture content is 90%, which makes it difficult to guarantee long term.

Water in food exists in two forms, free water and bound water. Free water is water that acts as a solvent as ordinary water that evaporates easily and freezes well below 0 ° C. On the other hand, bonded water is indirectly combined with salts or sugars, which are polymers of food ingredients, and thus has different properties from free water, which is ordinary water.

Bonded water does not act as a solvent, and its vapor pressure is lower than that of normal water, so it does not evaporate even when heated to a high temperature of 100 ° C or higher. It is not removed, it is denser than normal water, and because it does not act as a solvent of water-soluble substances, the nutrients available to microorganisms are not dissolved in the combined water and thus cannot be used for the growth of microorganisms. Therefore, in order to improve the shelf life of food, only to dry until free water can be blown.

This principle is applied to dried persimmons, sulfur and raisins, which are distributed as semi-dried products. The reason why these products can be stored without deterioration is that persimmons, sulfur, and raisins, persimmons, chestnuts and grapes, contain 10% to 19% of sugar, and moisture is present in the water in the form of bound water. to be.

However, the paprika powder on the market is completely dried to improve shelf life. The paprika is cut to a suitable size and dried for about a week in a sunny place, or heated by hot air for about 12 hours at 60 ℃. To dry.

However, paprika has a high moisture content of about 90% and is not suitable for use as a material for kimchi with long-term guarantee. In order to powder the paprika after completely drying, it consumes a lot of energy during drying, a long drying time, and a lot of color loss due to dark red color due to capsancin loss or heat denaturation during drying.

Therefore, the present invention is to produce a spicy kimchi while maximizing the nutritional state, shelf life, color, etc. of the paprika, by applying the osmotic pressure to convert free water into bound water to produce a semi-dry paprika, using As a result of intensive research efforts to provide spicy kimchi, the present invention has been completed.

An object of the present invention is to produce a semi-dried paprika by combining hydration of free water of paprika, and to provide a spicy kimchi and a method for producing the same by using it as a substitute for red pepper powder.

The present invention relates to a kimchi that is not spicy and a method for producing the same, and in detail, the semi-dried paprika having a moisture content of about 15 to 30% obtained by pickling paprika cut to a suitable size in brine and dried, or all red pepper powder It relates to a kimchi manufactured by replacing a part and a method of manufacturing the same.

At this time, it is preferable to add 1.0% to 2.0% of salt to the amount of paprika, and the pickling time is about 12 hours. In addition, the drying time is preferably dried for about 8 hours at 40 ℃ after drying for 2 hours at 60 ℃.

Hereinafter, the present invention will be described in detail as follows, but is not limited thereto.

Remove the paprika's stem and divide it into 2 pieces to remove seeds, cut into 2cm x 5cm long pieces, add 2.0% salt to the amount of paprika, and pickle for 12 hours.

Spread it in a hot air dryer and dry it at 60 ℃ for 2 hours and at 40 ℃ for 8 hours, some of the water penetrated into the paprika turns into a combined water form, and you can get semi-dried paprika with 15 ~ 30% water content. .

When pickled, the paprika contains about 25% of the moisture and 15-30% of the moisture is dried, which shortens the drying time and greatly saves energy.

In addition, such semi-dried paprika can be guaranteed for a long time, but compared to a fully dried product, the product is fresher, brighter in color, softer, and has a softer texture.

When salt is added to the paprika sliced to a suitable size, the water drained by the osmotic effect during pickling is dried, and some free water is changed into the form of bound water in the salt soaked in the paprika, thereby obtaining semi-dried paprika. will be.

Grind the semi-dried paprika prepared as above finely with a crusher and replace 40 ~ 100% of the commonly used red pepper powder with fermented aging at low temperature by alternatively mixing red pepper powder with various kinds of kimchi such as abandoned kimchi, diced radish, taste gamchi and bachelor kimchi. Kimchi can not be produced.

Kimchi according to the present invention is not only spicy taste is reduced or not spicy, but also the freshness of paprika has a low protein and fresh taste is suitable for the production of kimchi for infants or foreigners.

In addition, the present invention is the step of cutting the paprika to the appropriate size, and put about 2.0% of salt to the amount of paprika and pickled for 12 hours, water is removed and dried for 2 hours at 60 ℃, 8 hours at 40 ℃ moisture It relates to a step of obtaining a semi-dried paprika having a content of about 15 to 30%, crushing the semi-dried paprika into 80 to 100 mesh with a crusher, and a method for producing kimchi, characterized by adding crushed semi-dried paprika.

Fermentation, ripening, and storage are preferable to make it taste good at room temperature or low temperature (0-5 degreeC).

Kimchi is a traditional Korean fermented food that is fermented with various seasonings such as cabbage, radish, red pepper powder and garlic and fermented salted fish. It has a unique taste and aroma that is indispensable in our daily diet. It serves to supply nutrients. Especially, red pepper powder gives red color and luster of kimchi to maintain freshness, and it also has the effect of suppressing fishy fish of salted fish added as a protein source. However, when paprika is replaced with red pepper powder, the effect of maintaining freshness with vivid red color and luster is better than red pepper powder, but the fishy inhibitory effect of salted fish is reduced, so the amount of fishy salted fish is reduced to 1/3 or not added. desirable.

Hereinafter, one embodiment will be described in more detail, but is not limited thereto.

<Example 1>

Pepper powder substitute paprika kimchi manufacturing method

The materials used to make this product are as follows:

Paprika, salt, general kimchi ingredients (Chinese cabbage, red pepper powder, red pepper, garlic, sauerkraut, onion, leek, leek, anchovy milk, shrimp sauce, etc.)

[Preparation and care]

Remove the outer leaves of the cabbage and cut it by hand with a sheath on the root side. Soak 4 cups of salt in 20 cups of water, dry it, and sprinkle 2 cups of salt on the thick side of the root. After 5 hours, turn up and down to make the liver evenly soaked, and then rinse it cleanly.

Slice radish finely, 4 cm long.

Trim the parsley, mustard, and scallion, cut into 4cm pieces, and drain the water.

Slice the coarse leeks diagonally.

Oysters are gently shaken and washed in brine.

Shrimp is prepared in fresh, drained intestines from the back and washed in brine.

Garlic and ginger are then finely chopped.

[Manufacturing method]

Remove the tap of raw paprika, divide it into 2 pieces to remove seeds, cut it into 2cm x 5cm length, add 2.0% salt to the amount of paprika, and pickle for 12 hours. And spread on a hot air dryer and dried for 2 hours at 60 ℃, 8 hours at 40 ℃ to obtain a semi-dried paprika having a water content of 25% and crushed into 100mesh to examine the semi-drying effect.

Then, the ingredients except the taste kimchi pepper powder are collected by general mixing ratio based on the production of 10 kg of kimchi and put into the plate.The amount of semi-dried paprika powder is replaced by 40, 50, 60, 70, 80, 90, 100%. do. The mixed kimchi was fermented and matured at 0 ° C. for 5 weeks to investigate the pH, organic acid, texture and taste to investigate the effects on the taste and freshness of kimchi added with red pepper powder substitute paprika.

<Test Example 1>

In Example 1, the moisture content of each drying step of the semi-dried paprika, that is, dried for 2 hours at 60 ° C. and 8 hours at 40 ° C. was investigated, and the oil content during the drying period was examined to compare with the general hot air drying method.

[Table 1] Moisture content and energy saving effect of semi-dried paprika by drying stage

   Dry law Moisture content (%) Drying time (Hr) Oil Consumption (Index) student   After 12 hours pickling After drying for 2 hours at 60 ℃ After 8 hours drying at 40 ℃ Semi-drying type  89.53    70.78 70.56  12.65 77     60 General Drying * 89.53      - 3.08 100    100

* In general drying method, it is dried for 13 hours by 60 ℃ hot air.

<Test Example 2>

The salinity, sugar content, texture (hardness) and color of the semi-dried paprika produced in Example 1 were measured and compared with the general hot air drying method.

Table 2. Salinity, sugar content, texture and color of semi-dried paprika

Drying method Salinity (%) Sugar content (%) Organization (hardness) Color L a b △ E paprika student 0.3 6.0 910 51.72 10.48 43.02 242.48 Semi-dry 6.3 13.3 1,366 40.98 14.52 28.84 84.21 Completely dry 1.3 16.6 1,993 38.52 12.42 31.04 52.28 Fresh red pepper 0.2 4.8 1,113 44.50 16.46 30.59 0

<Test Example 3>

The semi-dried paprika produced in Example 1 was put into three bags of 5kg each 0.01kg polyethylene film bag is completely sealed and stored at room temperature, compared with the paprika produced by the general hot air drying method.

Table 3. Microbial occurrence by storage period of semi-dried paprika

Drying method               Storage period (months)   One   2   3   4    5    6    7    8 Semi-drying type   -   -   -    -    -    -    -    - General Drying *   -   -   -    -    -    -    -    -

The microbial occurrence did not occur for 8 months when judged visually.

<Test Example 4>

The pH (pH) was measured according to the fermentation aging period of kimchi for each of the red pepper powder and semi-dried paprika powder.

[Table 4] pH Changes According to Fermentation Maturation Period of Kimchi by Addition of Red Pepper Powder Semi-dried Paprika Powder

Red pepper powder replacement weight (%) Fermentation, ripening period 0 One 2 3 4 5 6 7 0 5.76 5.39 4.90 4.68 4.40 4.15 3.60 3.87 40 5.82 5.60 5.37 5.00 4.63 4.41 4.03 3.85 50 5.85 5.59 5.34 5.01 4.61 4.32 4.08 3.82 60 5.82 5.52 5.26 4.92 4.58 4.25 4.00 3.77 70 5.79 5.48 5.15 4.82 4.54 4.18 3.93 3.71 80 5.77 5.42 4.95 4.78 4.50 4.12 3.87 3.62 90 5.69 5.38 4.91 4.72 4.48 4.09 3.82 3.61 100 5.60 5.31 4.86 4.68 4.45 4.04 3.77 3.60

Test Example 5 Change in Hardness

The hardness of the texture of kimchi by the addition of red pepper powder and semi-dried paprika powder was measured.

[Table 5] Texture of Kimchi by Fermentation Period of Semi-dried Paprika Powder Substituted with Red Pepper Powder

Red pepper powder replacement weight (%) Fermentation, ripening period 0 One 2 3 4 5 6 7 0 817 734 700 666 638 580 531 528 40 817 795 736 727 699 690 657 642 50 817 787 732 721 694 685 652 637 60 817 783 730 712 687 680 650 634 70 817 772 726 708 680 676 642 630 80 817 768 720 705 676 664 641 626 90 817 759 712 706 667 653 647 632 100 817 750 702 677 658 548 532 529

The red pepper paste substitute semi-dried paprika as above has no spicy color and has a bright red color and good gloss. do.

Claims (6)

Kimchi, which is prepared by crushing semi-dried paprika with 15 ~ 30% moisture content obtained by pickling paprika cut into proper size in brine and drying it. The method of claim 1, The brine is kimchi, characterized in that to add 1.0% to 2.0% of salt relative to the amount of paprika. The method of claim 1, The drying time is 2 hours at 60 ℃ dried kimchi, characterized in that for 8 hours at 40 ℃ again. The method of claim 1, Kimchi, characterized in that the pickling time is about 12 hours. Cutting the paprika to a suitable size; The paprika is pickled in salt water of about 1.0-2.0% relative to the amount of paprika, Extracting the dried paprika and draining water, and drying to obtain a semi-dried paprika having a water content of about 15 to 30%, Kimchi manufacturing method comprising the step of adding the semi-dried paprika obtained in the above all or part of the red pepper powder. The method of claim 5, The drying time is 2 hours at 60 ℃ dried kimchi production method characterized in that for 8 hours at 40 ℃ again.