KR100848180B1 - Manufacturing method of kimchi spicery which control a sour taste - Google Patents

Abstract

The present invention relates to a method of producing kimchi seasoning to suppress the sour taste, and more particularly by minimizing the acidification of kimchi by suppressing the production of acetic acid bacteria that adds a sour taste by the addition of pine needles extract when seasoning of kimchi. The present invention relates to a method for producing kimchi seasoning, which suppresses sourness and improves shelf life, while neutralizing the fragrance of pine needles by adding extracts of Angelica sinensis, Cheonggung, and licorice, while maintaining the unique taste of kimchi. .

The present invention dried water anchovy 2 ~ 3wt%, kelp 1 ~ 2wt%, pine needle branch 2 ~ 4wt%, Angelica 0.2 ~ 0.4wt%, Cheongung 0.2 ~ 0.4wt%, licorice 0.1 ~ 0.2wt% by adding the first bath and the first bath to heat 60 minutes at 100 ~ 130 ℃, and after the first bath process, 32 ~ 36wt% added After the second bath and heating for 60 minutes at 100 ~ 130 ℃ again, the liquid extraction step of extracting only the liquid by removing the solids after the second bath process, and after the liquid extraction process, pepper powder 6 ~ 7.5wt %, And 15 ~ 19 wt% of anchovy broth and 4 ~ 8wt% of shrimp salted broth, followed by a third bath for heating at 100-130 ° C. for 20 minutes, and cooling after cooling to room temperature after the third bath. Process, and after the cooling process, 6 ~ 7.5wt% of red pepper powder, 6 ~ 8wt% of ginger, 12 ~ 15wt% of garlic is added to the subsidiary material addition process evenly mixed And that is characterized.

Kimchi, Seasoning, Sour taste, Expiry date, Pine needle branch, Angelica, Cheongung, Licorice

Description

Manufacturing method of kimchi spicery which control a sour taste}

1 is a manufacturing process of kimchi seasoning to suppress the sour taste according to the present invention.

Figure 2 is a kimchi prepared by using the kimchi seasoning and conventional kimchi seasoning according to one embodiment, a graph comparing the sour taste of both over time.

The present invention relates to a method of producing kimchi seasoning to suppress the sour taste, and more particularly by minimizing the acidification of kimchi by suppressing the production of acetic acid bacteria that adds a sour taste by the addition of pine needles extract when seasoning of kimchi. The present invention relates to a method for producing kimchi seasoning, which suppresses sourness and improves shelf life, while neutralizing the fragrance of pine needles by adding extracts of Angelica sinensis, Cheonggung, and licorice, while maintaining the unique taste of kimchi. .

Kimchi is one of the traditional fermented foods representing Korea, and it is known to have more than 100 kinds depending on the type and quantity of ingredients used and the method of soaking indigenous to the fat produced.It is a low-calorie food whose vegetables are the main ingredients and contains a lot of dietary fiber. In addition, acetic acid and lactic acid bacteria, which influence sour taste, increase as it matures, and lactic acid bacteria have a formal function of inhibiting or killing the growth of harmful bacteria by lowering acidity in the intestine like yogurt.

In addition, it is known that the effect of the additives added during the production of kimchi helps digestion and inhibits aging through antioxidant activity, and activates physiological metabolism to enhance appetite and circulate blood.

These kimchi are fermented foods that are fermented with vegetables and various flavoring ingredients. In the ripening process, first, seasoning liquid penetrates into the cells of vegetables and then fermented by the action of microorganisms. Manufactured through a combination of physical, chemical and microbiological processes.

Various kinds of microorganisms and enzymes work in the ripening of kimchi, the most important is the lactic acid fermentation by lactic acid bacteria and this fermentation not only gives the taste of kimchi but also increases the preservation. In general, it is reported that kimchi tastes good and vitamin C content is highest when pH is 4.2 ~ 4.0 and acidity is about 0.6 ~ 0.8.

However, kimchi, which is prepared by mixing seasonings with vegetables that have been pickled, washed, desalted, and dehydrated, has been limited in commercialization due to difficulty in long-term preservation such as being easily rancidized by the action of various seasonings and additives.

In particular, for the increase of exports due to the internationalization of kimchi and the mass production of kimchi due to industrial differentiation, it is urgently required to develop the production method of kimchi that can be preserved for a long time and to secure the stability of the distribution stage through it. And methods have been developed to extend the shelf life of kimchi while maintaining nutrition and nutrition.

As an example, Korean Patent No. 375962 (Registration Date: 03/03/2003, Name of the Invention) shows that grapefruit seed extract (GFSE) or citric acid is about 500 ~ in washing salted vegetables. After washing 1 ~ 3 times with an aqueous solution containing 2,000ppm concentration, dehydrating and cutting them, and then mixing them with various seasoning materials to improve the shelf life of kimchi by using the antibacterial effect of active ingredients such as grapefruit seed extract. Doing.

In the conventional Korean Patent No. 375962, the grapefruit seed extract exhibits a storage effect of about 2 to 3 times as compared to not washing the material, but it can be seen to extend the shelf life at a low temperature of 5 ° C. or lower, at room temperature. About 2 to 3 times the storage effect is that you can not expect problems.

In addition, the Republic of Korea Patent Publication No. 2002-31879 (published date: May 03, 2002) in the kimchi seasoning 90 ~ 50% of the conventionally prepared pine needle extract extract 10-50% after mixing, and then pickled cabbage In the prior art, when the pine needle extract 10-50% is added to the kimchi seasoning, the pine needle aroma is excessively produced, and the inherent taste of kimchi is lowered. It is.

The present invention is to solve the above problems, dried kimchi, kelp, early, red pepper powder, ginger, garlic, anchovy sake, shrimp salted soup, pine needles, Angelica, cheongung, licorice to prepare kimchi seasoning By inhibiting the properties of acetic acid bacteria and lactic acid bacteria by abiate acid contained in pine needles, it inhibits acidification of kimchi and neutralizes pine needles by Dangui ghost, Cheongung, and licorice. In addition, to make it possible to significantly improve the storage of kimchi as a technical problem.

The present invention, when the total amount of kimchi seasoning composition to 100wt%, 2 ~ 3wt% of dried anchovy and kimchi 1 ~ 2wt% in kimchi seasoning composition in water corresponding to 0.7 ~ 0.8 times the total of the kimchi seasoning composition, A first hot water process for first heating at 100-130 ° C. for 60 minutes by adding 2-4 wt% of pine needles, 0.2-0.4 wt% of Angelica, 0.2-0.4 wt% of Cheongung, and 0.1-0.2 wt% of licorice. And, after proceeding with the first bath, a second bath process for heating for 60 minutes at 100 ~ 130 ℃ again by adding 32 ~ 36wt% of the raw seaweed in the kimchi seasoning composition, the solid after the process of the second bath After removing the liquid to extract only the liquid phase, and after the liquid extraction process, add 6 ~ 7.5wt% of red pepper powder, 15 ~ 19wt% of anchovy broth and 4 ~ 8wt% of shrimp salted soup in kimchi seasoning composition 100 ~ A third hot water step of heating at 130 ° C. for 20 minutes, a cooling step of cooling at room temperature after the third hot water step, and after the cooling step, It is characterized in comprising a value sauce and chili powder and 6 ~ 7.5wt%, ginger 6 ~ 8wt% of the composition, garlic sub material addition process to evenly mix further addition of 12 ~ 15wt%.

Hereinafter, a method for preparing kimchi seasoning to suppress the sour taste of kimchi according to the present invention will be described in detail with reference to FIGS. 1 and 2.

First, look at the ingredients used in kimchi seasoning to suppress the sour taste of the present invention.

Dry anchovy not only reduces the acidity of kimchi, but also reduces the acidity of anchovy, and the anchovy taste is a natural seasoning that can give the deep taste of kimchi.

Kelp is an alkaline food, and the main ingredient of protein is glutamic acid, which is rich in flavor, and is light and nutritious, changing anchovy and early taste into a light taste, and adding kimchi to give a light taste to give a soft taste. Algin in the protein is a sticky viscous sticking to the kimchi seasoning of the present invention evenly to the cabbage is used to make the taste of the leaves and stems of the Chinese cabbage.

Pine needle branches cut about 20cm from the top of pine tree are called pine needle branches. Among the components of pine needle branches, the abicate component inhibits the growth of acetic acid bacteria or lactic acid bacteria and prevents acidification of kimchi. Since the fragrance removes harmful substances, it is used to reduce the harmful smell of kimchi.

Angelica contains a large amount of vitamins A, B, and C, which not only warms and bleeds the human body but also neutralizes the strong fragrance of pine needles as its coarse aroma eliminates other odors. Change to and use to remove the sour taste of kimchi, in the present invention, cut off the tail portion of the donkey and use only the body.

The ingredient knidillidra contained in Cheongung is used to neutralize the strong aroma of pine needles as well as to help ripen the kimchi with its spicy, mild taste and subtle aroma. Use the crossbow.

Licorice is aesthetic and frosty, harmonizing all ingredients, sweetness softens the taste of kimchi, and is used to neutralize the strong aroma of pine needles. In the present invention, dried licorice is used.

The early stage contains protein 19.5g, iron 2g, calcium 23mg, phosphorus 180mg, vitamin B1 0.04mg, vitamin B2 0.39mg, vitamin A 99mg, ash 1.4g, 0.6g fat, 8.7mg niacin. In particular, the fresh raw seaweed is deep and clean, so it is used to enhance the taste of kimchi like salted fish. The fresh seaweed is cut to about 15cm after removing the head and internal organs.

Capsaicin contained in red pepper powder stimulates the digestive tract to help the taste buds, and has a strong spiciness and smell, harmonizes all the ingredients of kimchi, and makes the kimchi spicy. In the present invention, half is cooked and added to make it less spicy It quickly penetrates kimchi and quickly matures to make kimchi taste in 72 hours, which is essential for making kimchi sauce.

Ginger contains a lot of vitamin C, eliminates sputum, and removes poison like ginseng in Chinese medicine, which eliminates the toxic effects of kimchi.

Allicin in garlic has a unique scent, warms the stomach and gives a unique and fragrant taste and is essential for making kimchi sauce.

Anchovy sauce contains a large amount of protein and calcium, so it has a deep and subtle taste. It is used to match the kimchi and further enhance the taste of kimchi because the salt water is consumed during aging.

Shrimp salted fish is rich in protein and tastes refreshing. Shrimp salted fish soup was used to match the seasoning of kimchi and enhance the taste of kimchi because salt water disappeared during the ripening process.

Referring to Figure 1 in detail the manufacturing process of kimchi seasoning to suppress the sour taste of kimchi according to the present invention using the material as described above.

First, when the total amount of kimchi seasoning composition to 100wt%, dried water anchovy 2 ~ 3wt%, kelp 1 ~ 2wt%, pine needle 2 in kimchi seasoning composition in water corresponding to 0.7 ~ 0.8 times the total of the kimchi seasoning composition ~ 4 wt%, Angelica 0.2 ~ 0.4wt%, Cheongung 0.2 ~ 0.4wt%, Licorice 0.1 ~ 0.2wt%, and then the first hot water process for 60 minutes at 100 ~ 130 ℃ (step 101 ), Followed by the second bath (step 102), which is further heated at 100-130 ° C. for 60 minutes by further adding 32 ~ 36wt% of the biodiesel, and then removing the solids to extract only the liquid phase. The process proceeds to step 103.

After proceeding the liquid extraction step (step 103), 6 ~ 7.5wt% of red pepper powder, 15 ~ 19 wt% of anchovy broth and 4 ~ 8wt% of shrimp salted soup in kimchi spice composition at 100 ~ 130 ℃ After proceeding with a third hot water bath (step 104), which is heated with stirring for 20 minutes, a cooling process (step 105), which is cooled at room temperature, is performed to obtain a mixture (hereinafter, referred to as 'main water bath spice mixture').

Subsidiary material addition step of mixing evenly by adding pepper powder 6 ~ 7.5, ginger 6 ~ 8wt%, garlic 12 ~ 15wt% of the kimchi spice composition to the main bath spice mixture cooled to room temperature through the cooling step (step 105) ( Proceed to step 106) to complete the kimchi seasoning to suppress the kimchi sour taste of the present invention.

When the dried anchovy is less than 2wt% in the manufacturing process, the deep taste of kimchi is lowered, and when added more than 3wt%, the taste of other additives is lowered so that the deep taste of kimchi is lowered, so it is added within the range of 2 ~ 3wt%. It is preferable.

When the kelp is added less than 1wt%, the protein and algin components are lowered, and thus the efficacy of kelp cannot be obtained.When the kelp is added more than 2wt%, algin is too much to give a light taste and a slippery feeling. In addition, it is preferable to add within the range of 1 ~ 2wt% to interfere with the seasoning attached to the cabbage.

The pine needles do not remove the harmful odor of kimchi when added less than 2wt% and can not inhibit the acetic acid and lactic acid bacteria that taste sour during the ripening process can not achieve the object of the present invention, when added more than 4wt% harmful odor of kimchi Eliminates the acidic bacteria and lactic acid bacteria that have a sour taste during the aging process is great, but the odor of the brush is strongly blown because it has a problem to reduce the taste of kimchi is preferably added within the range of 2 ~ 4wt%.

When added to less than 0.2wt%, the effect of neutralizing sol fragrance and sourness is not only lowered, but the coarse aroma and fragrance are lowered. Do not achieve the taste of kimchi is also reduced because there is a problem of smelling unique herbal medicine is preferably added within the 0.2 ~ 0.4wt% range.

When the Cheongung is added less than 0.24wt%, it does not harmonize with Angelica, and it does not neutralize the pine needle aroma, and when it is added more than 0.4wt%, the flavor of pine needles, Angelica, licorice and the like It is desirable to add within 0.2 ~ 0.4wt% range because it does not harmonize and the smell of cheongung becomes strong and reduces the taste of kimchi.

When the licorice is added less than 0.1wt%, neutralization of pine needle scent together with Angelica, cheonggung, does not harmonize during the ripening process, there is a problem of reducing the soft taste of kimchi, 0.2wt% or more When it does not harmonize with other ingredients in the ripening process, it reduces the soft taste of kimchi and has a sweet taste problem, it is preferable to add within 0.1 ~ 0.2wt% range.

There is no particular reason to limit the amount of the early addition, but various tests showed that the addition within the range of 32 ~ 36wt% could give a deep taste and a light taste of kimchi.

When the red pepper powder is less than 12wt%, the color of kimchi does not show its own color and the capsaicin content is low, and the spiciness and taste of kimchi is lowered.When it is added more than 15wt%, the capsaicin component is too much to blend with other ingredients It is preferable to add it within the range of 12 to 15wt% because it is too spicy to reduce the taste of kimchi.

When the ginger is added less than 6wt% does not remove more than the toxicity of kimchi need to reduce the neat taste, when it is added more than 8wt% is not harmonized during the ripening process, because the clean and deep taste of kimchi is reduced 6 ~ 8wt It is preferable to add in the% range.

When the garlic is less than 12wt%, it does not have a unique aroma, so the fragrance of kimchi is lowered, and when it is added more than 15wt%, it does not harmonize with other ingredients in the ripening process and has a yellowish smell. It is preferable to add.

When added to less than 15wt% of the anchovy sake solution is not smooth ripening, too sweet, the taste is reduced, when added more than 19wt% protein and calcium components are excessive, the deep taste of kimchi is deteriorated and salty taste is 15 ~ 19wt% It is preferable to add in the range.

When added to less than 4wt% shrimp salted soup is a neat taste is reduced and the taste of kimchi is refreshing, when added more than 8wt% it is preferable to add within 4 ~ 8wt% by reducing the salty taste and clean and deep taste. .

Kimchi seasoning to suppress the sour taste according to the present invention prepared as described above is evenly distributed on the cabbage after the pre-treatment and pickling process to produce kimchi.

Hereinafter, an embodiment of the present invention will be described.

(Example)

After pouring 6.3 liters of water into the heating cooker, 200 g of dried anchovies, 120 g of kelp, 250 g of pine needled branches, 20 g of Angelica ginseng, 20 g of Cheongung, and 25 g of licorice were added. After proceeding, and then proceed to the second hot water step to add an additional 3,000g early for 60 minutes at 120 ℃ again, the solids are removed to proceed with the liquid extraction process to extract only the liquid phase.

After proceeding the liquid extraction process, add red pepper powder 600g, anchovy sake 1,500g, 500g shrimp salted broth and proceed to the third hot water step of heating while stirring at 120 ℃ for 20 minutes, and then cooled at room temperature Proceed to obtain the main bath sauce mixture is cooled at room temperature.

To further prepare the kimchi seasoning to suppress the sour taste according to an embodiment of the present invention by adding red pepper powder 600g, ginger 600g, garlic 1,200g to the main bath spice mixture cooled to room temperature and mixed evenly, wherein each component The mixing ratio of is shown in Table 1 below.

Table 1

ingredient Mixing ratio (wt%) dried anchovies 2.3 Kelp 1.3 Pine needle 3 Ghost ghost 0.2 Cheongung 0.3 licorice 0.1 Early 34.7 Red pepper powder 14 ginger 6.9 garlic 14 Anchovy Sauce 17.5 Shrimp salted soup 5.7 Sum 100

Kimchi seasoning to suppress the sour taste prepared by the embodiment as described above is evenly distributed in the cabbage after the pre-treatment and pickling process to produce kimchi.

In other words, wash the clean cabbage cleanly, sprinkle the salt evenly on the Chinese cabbage, rinse well and erect the cabbage straight up, so that the salt is cut into the cabbage stem and leave for about 5 hours. It was left for hours to let the water drain completely.

Thus, kimchi was prepared by evenly dispersing the kimchi spice that suppresses the sour taste prepared by one embodiment on the cabbage, which was subjected to pretreatment and pickling, while preparing the kimchi of the comparative example with the conventionally prepared kimchi spice, respectively, The kimchi was placed in the Onggi dock, and the sour taste was observed in an outdoor shade from November 25, 2006 to February 28, 2007 (4 months and 5 days) as shown in FIG.

In FIG. 2, a1 to a9 are sour grades, and a1 is a time to prepare kimchi, a2 is almost no sour taste, a3 is a kimchi ripening sour time, a4 is fully ripe When you feel sour, a5 is a little sour taste, a6 is a sour taste, a7 is a sour taste, a8 is very sour When possible, a9 is the point at which it is not edible and discarded.

That is, as shown in Figure 2 kimchi of the comparative example prepared by the conventional seasoning sour taste increases from immediately after the production of kimchi reached about 45 days after the edible disposal state, but was prepared by one embodiment Kimchi prepared using kimchi seasoning was confirmed that almost no increase in sour taste after about 45 days.

In particular, kimchi prepared by using the kimchi seasoning prepared according to an embodiment of the four months and five days elapsed kimchi when the sour taste is ripe (a3) and the time to fully taste the sour taste (a4 It was confirmed that the) is reached, and this experiment result may be slightly different depending on the season, but the storage capacity to use the kimchi seasoning of the present invention compared to the general kimchi was found to be about 5-7 times higher.

As described above, the present invention contains dried anchovy, kelp, early seasoning, red pepper powder, ginger, garlic, anchovy sake, shrimp salted soup, pine needles, donkey ghost, Cheongung, licorice, and so on. By suppressing the properties of acetic acid bacteria and lactic acid bacteria with acidic acid and suppressing acidification of kimchi and neutralizing pine needles with angui ghost, Cheongung, and licorice, the storage characteristics of kimchi are kept at room temperature while maintaining the unique taste of kimchi. There is an effect that can be improved.

Claims (1)

When the total amount of kimchi seasoning composition is 100wt%, 2 ~ 3wt% of dried anchovy, 1 ~ 2wt% of kelp and 2 pine needles 2 in kimchi seasoning composition in water corresponding to 0.7 ~ 0.8 times of the total amount of kimchi seasoning composition A first hot water step (step 101) of first heating at 100-130 ° C. for 60 minutes by adding 4 wt%, Angelica 0.2-0.4 wt%, Cheongung 0.2-0.4 wt%, and licorice 0.1-0.2 wt%. )and, After proceeding with the first bath, a second bath (step 102) for heating for 60 minutes at 100 ~ 130 ° C by adding 32 ~ 36wt% of the seaweed in the kimchi seasoning composition, A liquid extraction step (step 103) of extracting only the liquid phase by removing the solids after the second bath process; After the liquid extraction process (step 103), 6 ~ 7.5wt% of red pepper powder, 15 ~ 19wt% of anchovy liquor and 4 ~ 8wt% of shrimp salted soup in kimchi seasoning composition is added and heated for 20 minutes at 100 ~ 130 ℃ A third hot water process (step 104), After the third hot water step (step 104), a cooling step (step 105) for cooling at room temperature, After the cooling step (step 105), 6 to 7.5 wt% of red pepper powder, 6 to 8 wt% of ginger and 12 to 15 wt% of garlic were added to the subsidiary material addition step (step 106) to mix evenly. Kimchi seasoning method of suppressing the sour taste characterized by.

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