KR100785712B1 - Method of manufacturing ketchup in red, green or yellow color using liquid Kimchi - Google Patents

Abstract

According to the present invention, by producing a kimchi ketchup having green, yellow and red color by classifying the cabbage which is the raw material of kimchi according to the color, it can be used more widely by developing kimchi with excellent quality and nutrition in the form of sauce. The present invention relates to a method of manufacturing tricolor ketchup using liquid kimchi that can satisfy various needs of consumers by selectively using green, yellow or red according to their own preference regardless of gender, age and sex.

Kimchi, ketchup

Description

Method of manufacturing ketchup in red, green or yellow color using liquid Kimchi}

The present invention relates to a method of manufacturing three-color ketchup using liquid kimchi, and more specifically, to prepare a ketchup having green, yellow and red color by classifying the cabbage, which is the raw material of kimchi, according to color. Kimchi as a fermented food with nutrition and nutrition in the form of sauce can be used in a more popular way, and it can satisfy various needs of consumers by selectively using green, yellow or red according to their preference regardless of gender, age, or age. It relates to a method for producing tricolor ketchup using liquid kimchi which can.

Kimchi is a unique Korean processed food made from salted and washed vegetables such as radish, cabbage and cucumber, and then mixed with various seasonings such as leeks, garlic, red pepper and ginger.It is a fermented food that preserves the original nutritional value of vegetables. As a representative food of Korea with unique taste and aroma as Kimchi, it is an essential food that is indispensable in the Korean diet.In recent years, the excellent quality of kimchi and its nutritional value as fermented food are known abroad, and its value is recognized abroad. have.

However, kimchi usually maintains normal kimchi taste when aged for a certain period of time (3 to 10 days), so after this period, rancidity is easily degraded and the taste decreases.

In addition, despite the excellent nutritional value of kimchi, foreigners and young children have been particularly reluctant because of the peculiar spicy taste of garlic and salted fish, and they are unfamiliar with the food culture they cut with a knife and eat with chopsticks. There was a limit to the spread of consumption for foreigners, and in Korea, the consumption of children and young generations, which are growing due to the westernization and instantaneous diet of food, is gradually decreasing.

Therefore, the method of using kimchi to promote and popularize the consumption of kimchi has been studied in various ways. As an example of the results, Korean Patent Publication No. 1991-9171, published on June 28, 1991, uses Chinese cabbage as its main ingredient and radish and red pepper powder. It is obtained by mixing sugar, such as maltose syrup, after mixing with finely divided porridge with rice, as a main ingredient in kimchi crushed kimchi crushed with garlic, leeks, parsley, mustard, fish, seafood and salted fish. "Kimchi ketchup and its manufacturing method" have been disclosed.

In addition, Korean Patent Publication No. 2001-98045, published on Nov. 8, 2001, "Method for preparing Kimchi juice adsorbed with silicone resin," washes cabbage, marinated in salt for 24 hours, washes again and grinds to make cabbage juice. Wash and crush the radish to make juice and crush the green onion, garlic and ginger as seasoning, and mix the cabbage juice with green onion, garlic and ginger juice, then season with salt, grind the glutinous rice to make porridge. Chinese cabbage juice, radish juice and seasoning juice were mixed and stirred, and then silicone resin was added to prevent the freshness of the product and the saturation of the package.

The conventional method of preparing kimchi ketchup and kimchi juice is meaningful in that it attempted a new attempt beyond the general use of kimchi, which was consumed as a side dish at the time of meal, but only by washing the cabbage which is the main ingredient in the conventional method. By using it as it is, the green or yellow part of the cabbage leaf and the white part of the cabbage are mixed together, and the color of the kimchi ketchup and kimchi juice that is finally obtained by using the red seasonings generally used as kimchi seasoning is overall turbid and dark. Although the degree of preference was reduced, even if it is manufactured and sold in the form of ketchup that is easy to use and has various uses, the flavor of kimchi remains as it is, and people who do not like the taste of kimchi still have limitations that are not easily accessible.

Accordingly, the present inventors have completed the present invention as a result of studying to overcome the problems of the prior art as described above in manufacturing kimchi ketchup.

The purpose of the present invention is to process kimchi in the form of green and yellow ketchup so as not to have a negative preconception about kimchi, using liquid kimchi to meet the needs of various consumers and further promote the consumption of kimchi with red kimchi ketchup It is to provide a method for producing tricolor ketchup.

Another object of the present invention is to separate the Chinese cabbage into green and yellow or white parts to prepare kimchi to develop the kimchi ketchup having a natural color of green, yellow and red color of the opaque and dull look of the general kimchi texture It is to provide a method of producing tricolor ketchup using a stimulated and improved liquid kimchi.

Method for producing a three-color ketchup using the liquid kimchi of the present invention for achieving the above object, the Chinese cabbage and kimchi ingredients are separated into a green portion and a white or yellow portion, according to a known method in the white or yellow portion Seasoning ingredients for white kimchi consisting of radish, garlic, ginger, pear, apple, pumpkin, salted shrimp and starch, and radish, green onion, garlic, ginger, red pepper, buttercup, carrot, pear, apple, jujube, shrimp, squid and starch porridge Yellow kimchi and red kimchi are prepared by combining the seasoning ingredients for red kimchi, respectively, and the green part of green onion, radish, garlic, ginger, pear, apple, green pepper, leek, cucumber, shrimp chop and starch Green kimchi is prepared by mixing the seasoning ingredient for kimchi, which is composed of porridge, and then the yellow kimchi, red kimchi and green kimchi are crushed to 50-100 mesh size in a high-speed grinder, respectively. For each of the kimchi, 15-20% of starch powder by color, 8-15% of sugar or starch syrup, 1-5% of vinegar or acetic acid, thickening stabilizer and antifoaming agent within the allowable amount of food, and salt were added. It is composed of stirring and mixing to make the specific gravity 1.2-1.3, then filtration and vacuum packing.

The starch porridge by color is based on white starch porridge made from porridge by heating white powder such as crushed rice, flour, sweet potato starch, potato starch, etc. with water, and finely chopped pumpkin and pumpkin (old pumpkin) for yellow ketchup. It is best to use sliced starch porridge to preserve color and nutrition. For red ketchup, boiled starch porridge with grains and vegetables such as black rice and sorghum, which is red when boiled, is also beneficial for nutrition. The thickener is guar gum, sodium carboxymethyl cellulose, and the like as a natural thickener added for the storage, distribution, and safety of the product.

As the antifoaming agent, a silicone resin is used, which is used to prevent bubbles from being generated from kimchi during storage and thereby maintain saturation and freshness of the product.

That is, the present invention separates the cabbage, which is the main ingredient of kimchi by color, makes kimchi and grinds it to be processed by crushing liquid (sauce), while retaining the original taste and nutrients of kimchi while dressing various foods and using them as a ketchup. Prepared in the form, it is to provide a kimchi ketchup having a natural color of rust, sulfur, red.

Hereinafter, the manufacturing method of the present invention will be described in detail for each process.

1. Material preparation and sorting process

The materials are trimmed on a workbench and sorted by rust, sulfur and red color.

Chinese cabbage is removed from the green leaf and used as green kimchi material. Yellow egg white and white part are used as yellow and red kimchi material. Radish is used as a common material.

As a subsidiary material, green vegetables are prepared from leek, garlic, ginger, red pepper (red and green pepper), leek, cucumber, walnut, buttercup, freshly, carrot, pear, apple, pumpkin, jujube, and the like. , Apples are used as common materials for rust, sulfur, red kimchi, green parts of green onions and minari, and fresh kimchi, green pepper, scallop, leek, cucumber etc. are green kimchi materials, and pears, pumpkins, etc. are yellow kimchi materials. Ro, red pepper, carrot, jujube and green onions, parsley and white parts of buttercups are classified as red kimchi ingredients and put in a container.

Salted fishes include shrimp, anchovy, canary, squid and shellfish, which can be used in common, but squid and anchovy are more suitable for red kimchi.

Rice, flour, sweet potato starch and potato starch are prepared for starch porridge. Crude and pumpkin (old pumpkin) for yellow kimchi ketchup, black rice and sorghum for red kimchi ketchup.

2. Material processing process

After washing each of the classified ingredients, dehydration, and garlic, ginger, pepper, carrots, zucchini, jujube, etc. of the raw materials are ground and cut into sliced containers.

Sugar, starch syrup, vinegar or acetic acid, and salt should be prepared separately.

Cabbage is immersed in sodium hypochlorite with an effective concentration of 0.1-0.2% for 20-30 minutes and then washed. The sodium hypochlorite is a fungicide for inhibiting the growth of lactic acid bacteria and preventing abnormal fermentation of miscellaneous bacteria to prevent rancidity and to produce hygienic products.

The cabbage thus obtained is settled in 8-12% brine for 6-12 hours, pickled and secondary sterilized, washed with water to remove residual sodium hypochlorite and dehydrated.

However, unsuitable fruits and vegetables are dehydrated by slightly blanching at 70 ° C in 12% brine. In particular, the green leaf part of the Chinese cabbage turns greenish brown during the fermentation process, so if slightly blanched in the brine as described above, it is effective in maintaining the clarity of the green to prevent chlorophyll destruction.

Cut radish.

Salted seafood is boiled for 20 ~ 30 minutes, filtered and purified to clear the appearance, and cooled at room temperature.

Starch porridge is crushed rice into rice flour, and flour, sweet potato starch, potato starch and so on in water to boil in the form of porridge. For the yellow kimchi ketchup, the chopped zucchini and old pumpkin are finely chopped and boiled together. For the red kimchi ketchup, black rice and sorghum are boiled together.

3. Kimchi manufacturing process

Using kimchi prepared in the above process to soak kimchi in a general manner. That is, a part of the yellow or white portion of the Chinese cabbage is a yellow kimchi (commonly referred to as white kimchi) by combining the seasonings and ingredients for general white kimchi consisting of radish, garlic, ginger, pears, apples, pumpkin, shrimp chops and starch porridge. Make red kimchi by mixing red radish, green onion, garlic, ginger, red pepper, buttercup, carrot, pear, apple, jujube, shrimp squid, squid salt and starch porridge. Kimchi seasonings and ingredients using green pepper instead of red pepper, ie, kimchi ingredients consisting of green parts of green onions and buttercups, radish, garlic, ginger, pear, apple, green pepper, leek, cucumber, shrimp sauce and starch To make green kimchi.

4. Kimchi grinding process

The kimchi for each color thus obtained is pulverized at 50 to 100 mesh at a pH of 3.5 to 3.7 and an acidity of 1,0 to 1.5 (typically tasted).

5. Kimchi ketchup completion process

To each of the crushed colored kimchi, 15-20% of the finished product is added to the kimchi of the color corresponding to the color starch obtained in the material processing process, and 8-15% of sugar and / or starch syrup, vinegar or acetic acid 1-5%, a thickening agent and an antifoaming agent within an allowable range of food addition, and an appropriate amount of salt are added so that the specific gravity is 1.2-1.3, followed by stirring and mixing, followed by filtration through a centrifuge. The filtrate thus filtered is ketchup using the liquid kimchi of the present invention.

The green, yellow, and red kimchi ketchup thus obtained are put in a predetermined amount in a container and vacuum packed. In addition, the kimchi ketchup can be prepared in a form that is discharged by three colors when discharged in one container.

Kimchi ketchup of the present invention usually has a shelf life of 3 months, in order to make a long-term distribution product of about 18 months, the process of dipping the Chinese cabbage in sodium hypochlorite in the material processing step, the step of slightly blanching vegetables in 70 ℃ brine After boiling boiled, and pickled fish, the process of filtration is omitted, and the kimchi ketchup prepared by color using the kimchi prepared in a general process may be sterilized.

Kimchi ketchup of the present invention displays the natural colors of green, yellow and red vividly, not only goes beyond the stereotype of the limited taste and color of the conventional tomato ketchup, but also by not intuition of the raw material of kimchi to consumers It can be used by a wide range of consumers without negative prejudice.

Kimchi ketchup of the present invention can be easily and easily ingested by dressing in meat, vegetables, confectionery, bakery, rice cake, rice, etc., and is also used for decoration in various dishes such as cakes or rice cakes at parties, and gives visual satisfaction.

In particular, green kimchi ketchup is rich in chlorophyll, which is desirable as a health food and diet. Yellow kimchi ketchup is soft in color and taste, suitable for children, the elderly and foreigners, and red kimchi ketchup can be eaten without any burden in the Asian world such as Korea. It is also effective in improving immunity.

In addition, the kimchi ketchup of the present invention is easy to access to all classes of consumers and easy to carry when traveling.

Kimchi ketchup products of the present invention can also be used by mixing the conventional sauce products, such as tomato ketchup and flavored foods and flavors of each region, there is an advantage that can easily access a more diverse tastes that are tamed with the flavor of existing products .

In addition, the kimchi ketchup of the present invention may be prepared as a high-functional kimchi ketchup by adding herbs, local fruit and vegetables, various nutritional ingredients or tea.

The present invention is to process the kimchi in the form of green and yellow ketchup so as not to have a preconception about kimchi to satisfy the needs of various consumers with red kimchi ketchup and further promote the consumption of kimchi.                     

In addition, the present invention is to separate the Chinese cabbage into green and yellow or white parts to produce kimchi to develop the opaque and dull color of general kimchi in the form of ketchup having a natural color of green, yellow and red to stimulate the texture and taste It provides a method for producing tricolor ketchup using improved liquid kimchi.

Claims (4)

Chinese cabbage and kimchi ingredients are separated into a green part and a white or yellow part, and the white or yellow parts are seasoned ingredients for white kimchi consisting of radish, garlic, ginger, pear, apple, pumpkin, shrimp and starch, and radish, green onion Yellow kimchi and red kimchi are prepared by combining the seasoning ingredients for red kimchi consisting of garlic, ginger, red pepper, buttercup, carrot, pear, apple, jujube, shrimp squid, squid chop and starch porridge, respectively. Green kimchi is made by mixing seasoning ingredients for kimchi consisting of green parts, radish, garlic, ginger, pears, apples, green peppers, leeks, cucumbers, salted shrimp and starch, and then the yellow kimchi, red kimchi and green kimchi, respectively. Grinding to 50-100 mesh size in a high-speed grinder, 15-20% by color of starch, 8-15% sugar or starch syrup, 1-5 vinegar or acetic acid, based on the total weight of each kimchi A method for producing a tricolor ketchup using liquid kimchi consisting of%, a thickening agent and an antifoaming agent within the allowable amount of food addition, and salt to make a specific gravity of 1.2-1.3, stirring and mixing, followed by filtration and vacuum packing. The method according to claim 1, wherein the starch porridge for each color is based on white starch porridge made in the form of porridge by heating white powder selected from the group consisting of crushed rice, flour, sweet potato starch and potato starch with water, and for yellow ketchup Chopping the old pumpkin and chop finely, and boil together, the method of producing three-color ketchup using liquid kimchi, characterized in that for boiling black ketchup and sorghum together. The method according to claim 1 or 2, wherein the yellow or white portion of the Chinese cabbage is soaked in sodium hypochlorite having an effective concentration of 0.1 to 0.2% for 20 to 30 minutes and then used to prepare kimchi, the green portion of the Chinese cabbage is 12% Method of producing tricolor ketchup using liquid kimchi, characterized in that dehydrated by brine slightly at 70 ℃ temperature in brine. delete