KR101019240B1 - Colloid type ripe kimchi source and paste, and manufacturing method thereof - Google Patents

Abstract

The present invention is to cut the kimchi raw material 8 to 16 Immersed for 8 to 20 hours in brine at 6% concentration or 6-10% dry salt; Washing and dehydrating the pickled kimchi raw material to prepare kimchi raw material having a final salinity of 1 to 3%; 100 to 200 parts by weight of red pepper powder, 20 to 50 parts by weight of water pepper, 60 to 100 parts by weight of garlic, 10 to 30 parts by weight of ginger, 60 to 100 parts by weight of leek, 60 to 100 weights to the prepared 4000 to 5000 parts by weight of kimchi Preparing a kimchi material by mixing a kimchi ingredient including an onion, 5 to 15 parts by weight of shrimp, 20 to 40 parts by weight of anchovy fish sauce, 20 to 50 parts by weight of white sugar and 80 to 120 parts by weight of salt; Fermenting and ripening the mixed kimchi material; Crushing the fermented and aged kimchi material to 2mm to 50mm; It relates to a method for producing a colloidal granular mature kimchi source comprising the step of grinding the ground kimchi material into colloidal particles of 1nm to 0.02mm.

According to the present invention, the aged kimchi sauce of the present invention prepared while maintaining the taste and nutrition of kimchi is not phase separated between the solid and the liquid even without the addition of additives, is present in a uniform colloidal phase to increase the degree of solubilization, homogenization It can be prevented from solidification, maintains its original properties even during long-term storage and distribution, and can be conveniently used as an additive to other foods.

Description

Colloidal type ripe kimchi source and paste, and manufacturing method

The present invention relates to a colloidal granular kimchi sauce and paste, and more specifically to a method of preparing a colloidal granular kimchi sauce by mixing the fermented kimchi raw materials and subsidiary materials, fermenting and aging, and grinding them into colloidal particles of 1 nm to 0.02 mm. It is about.

As is well known, green yellow vegetables are not only rich in vitamins, minerals and fiber, but are also a good source of beta-carotene and vitamin C, which are known to have great cancer prevention effects.

In particular, kimchi is a representative food made mainly of green and yellow vegetables, which are cooked as it is or as stew or soup, due to its unique flavor that fits the taste of our people. Kimchi has been a source of vitamins, minerals and fiber in winter, when vegetables are scarce, and many studies show that antioxidants include beta carotene and vitamin C, as well as high minerals such as Ca, Fe, K, and P. Recently, as the organic acid and lactic acid bacteria produced during the fermentation process of kimchi have been proved to be effective in preventing cancer, kimchi is in the spotlight as a global health food today. In particular, kimchi contains abundant essential nutrients such as vitamins and minerals, which are frequently lacking in instant foods, which are increasingly used in busy modern life.

Kimchi has excellent nutritional value and its unique taste is deep in our emotions. Recently, many kimchi products such as Kimchi Burger and Kimchi Pizza have been released. Accordingly, recently, kimchi has been processed and dried in a certain form, so that instant foods such as ramen can be attached together with soup and cooked and eaten together. The kimchi application products are mainly used mature kimchi or flavored kimchi that has been cut to a suitable size to remove the broth.

However, when using mature kimchi, there is a problem that it is difficult to store and the taste continues to change as time goes by, and when the kimchi soup is removed, the seasoning is washed with the kimchi soup and the taste of kimchi oil is diluted. There was a problem that it is difficult to maintain the homeostasis and stability of the taste.

Recently, the use of dried kimchi has been devised as a method of overcoming these problems, but in the case of the dried kimchi by the hot air drying method, the problem is that it does not properly maintain the taste of kimchi oil. The taste of kimchi oil can be maintained, but due to the inherent disadvantages of the freeze-dried foods, the shape of the kimchi can not be maintained, and the quality of the product is reduced, as well as the cost of the freeze-drying device and the use cost.

Patent No. 10-0571524 relates to a dry kimchi for seasoning sauce using kimchi, but the invention is a dry kimchi prepared by cutting the kimchi material to 2cm or more is not uniformly mixed when mixed with seasoning sauce There was a downside.

Patent No. 10-0613826 relates to a method for manufacturing kimchi juice using nanofiltration, but the invention is not an invention regarding kimchi sauce but an invention about kimchi juice, and when the nanofiltration process is performed, a molecular weight of 250 Da Removing the above molecules has the disadvantage that a large amount of nutrients contained in the kimchi is leaked, the prepared kimchi juice was used as a drink, there was a disadvantage that can not be used as a seasoning sauce of food.

Korean Patent No. 10-2004-0091191 discloses a liquid kimchi sauce using artificial cabbage juice and a method for manufacturing the same, but the present invention uses only a liquid component produced after pressing the cabbage which removes the fiber contained in the cabbage. Manufacturing resulted in loss of nutrients.

Sauce is a type of seasoning that mixes various ingredients and blends well with food. When developing sauces with kimchi, the shelf life can be extended without changing the flavor, taste and color of kimchi. It can be eaten in noodles such as ramen, or eaten with bibimbap. In addition, if the development of frozen kimchi sauce that can be eaten as a hamburger, etc. can increase the food value of kimchi.

In addition, when the kimchi sauce is manufactured, the raw material is mainly made of fiber paper, so the moisture content of the sauce is high.So, solid and liquid are separated from the solid matter after manufacture, and solids and liquids are separated. Fell. In order to solve the problems related to the viscosity, the additives such as starch, guar gum, or xanthan gum were added after fermentation to solve the viscosity. However, the added taste of starch, guar gum, etc. affects the taste of kimchi. It was.

Therefore, the present inventors have made a thorough research to overcome the problems of the prior art, as a result of mixing kimchi raw materials and subsidiary materials and fermentation and pulverizing to less than colloidal particle size (0.2mm), seasoning sauce containing kimchi as a main component It contains whole kimchi without loss of nutrients generated by the raw material and prevents phase separation between solids and liquids without addition of additives due to the size of raw materials in the form of colloidal particles. It was confirmed that this possible colloidal granular kimchi sauce and paste could be prepared, and the present invention was completed.

Therefore, the main object of the present invention is to contain the kimchi ingredients intact without loss of nutrients, easy to store, can be mixed uniformly with other seasoning materials, and solids without addition of additives due to the size of the raw material in the form of colloidal particles To provide a colloidal granular kimchi sauce and paste having the advantage of preventing phase separation between the liquor and the liquid.

Another object of the present invention by using the colloidal granular mature kimchi sauce and paste to replace the sauce previously used in food, kimchi stew, seafood soup, chicken stew, such as chicken doritang, sauces or instant food of pizza, hamburger, It is used as a source of ramen.

According to one aspect of the present invention, the present invention is to cut the kimchi raw material 8 to 16 Immersed for 8 to 20 hours in brine at 6% concentration or 6-10% dry salt; Washing and dehydrating the pickled kimchi raw material to prepare kimchi raw material having a final salinity of 1 to 3%; 100 to 200 parts by weight of red pepper powder, 20 to 50 parts by weight of water pepper, 60 to 100 parts by weight of garlic, 10 to 30 parts by weight of ginger, 60 to 100 parts by weight of leek, 60 to 100 weights to the prepared 4000 to 5000 parts by weight of kimchi Preparing a kimchi material by mixing a kimchi ingredient including an onion, 5 to 15 parts by weight of shrimp, 20 to 40 parts by weight of anchovy fish sauce, 20 to 50 parts by weight of white sugar and 80 to 120 parts by weight of salt; Fermenting and ripening the mixed kimchi material; Crushing the fermented and aged kimchi material to 2mm to 50mm; And grinding the ground kimchi material into colloidal particles of 1 nm to 0.02 mm.

In the present invention, aged kimchi refers to kimchi fermented and matured by lactic acid bacteria involved in fermentation and ripening of kimchi, and the aged kimchi sauce of the present invention is added to a food having a uniform particle shape by grinding aged kimchi. Means seasoning solution to enhance the taste.

In the present invention, the colloid means a state in which fine particles (dispersions) having a size larger than molecules or ions and having a diameter of about 1 nm to 200 μm are dispersed in a dispersion medium (liquid), and the dispersoids are freely movable in the dispersion medium. Say the status.

In general, when fermenting fine kimchi raw material to prepare a sauce or when dipping and then fermenting kimchi to prepare a seasoning sauce, the fine kimchi may be partially hydrated and liquefied or homogenized, while preparing them, Alternatively, the partially sliced kimchi main ingredients, subsidiary ingredients, additives, and water are phase-separated while being packaged, stored and distributed, so that they are difficult to easily add to food when used as a sauce. it's difficult.

In order to solve the above problems, the present inventors have studied in various ways, and when the aged kimchi used in the kimchi source is ground (pulverized) into fine particles having a size of 1 nm to 200 μm, fermented and aged, starch, guar gum Without additives such as xanthan gum or xanthan gum, it was possible to prevent the deterioration of quality and commodity value due to the phase separation of kimchi sauce due to the separation of solids and liquid and the partial fermentation in the sauce.

In addition, the kimchi sauce of the present invention prepared according to the present invention is present in a uniform colloidal phase without the components of the kimchi source separated, respectively, so that the degree of solubility is increased, homogenized, solidification is prevented, and during long-term storage and distribution Edo retained its original properties and was found to be useful as an additive to other foods.

In the method for producing a colloidal granular kimchi sauce of the present invention, the kimchi raw material may be any vegetable that is used in the conventional kimchi production and fermented and fermented with kimchi lactic acid bacteria, preferably Chinese cabbage, radish, eggplant, scallop, fresh, One or more vegetables selected from the group consisting of yeolmu, sesame leaves, buttercups, green onions, and cucumbers, more preferably cabbage, radish, or radish or mixed vegetables thereof fermented well into lactic acid bacteria and a large amount of nutritional substances It is good because it produces.

In the method for preparing a colloidal granular kimchi sauce of the present invention, the fermentation and ripening can be carried out under any conditions capable of fermentation and ripening of kimchi, preferably at 20 to 30 ℃ 40 to 60 hours It is good to carry out, more preferably at 23 to 26 ℃ 45 to 55 It is good to carry out time. When the fermentation and ripening of kimchi is carried out at 20 ℃ or below or 40 ℃ or more, the growth of lactic acid bacteria required for fermentation is slowed, which leads to a delay in fermentation and ripening. In the embodiment of the present invention, the aged kimchi sauce of the present invention prepared at a temperature of 25 ℃ contains abundant nutrients produced by fermentation, and superior in taste compared to the aged kimchi sauce prepared at a temperature other than the temperature I could confirm it.

In the method for producing a colloidal granular kimchi sauce of the present invention, in order to improve the quality of the kimchi cattle tm may add a step of adding the pickled juice obtained by pickling Schizandra chinensis and Bokbunja. The pH of the kimchi sauce of the present invention is lowered due to the addition of Schizandra chinensis, Bokbunja or their mixed sugar pickles juice because the pH of the Schisandra chinensis juice and the Bokbunja Korean mushroom juice used in the kimchi sauce of the present invention are respectively 3.0 and 3.7. You can shock. When pH shock is applied, it is possible to suppress the growth of acetic acid bacteria that start around pH 4.0, which can prevent the softening phenomenon occurring after acetic acid growth or the fermentation of acetic acid after formation or the formation of groupings. . In addition, the sugar content is increased by about 2 times from 12.0 to 12.1 Brix with the addition of Schisandra chinensis or Bokbunja, so it is not necessary to add white sugar used for kimchi ingredients, and the redness of color difference is increased by the addition of Bokbunja and Schisandra chinensis juice It was improved by adding Schisandra chinensis and Bokbunja juice in the food. Therefore, it was found that the quality of kimchi sauce was improved by the addition of Schisandra chinensis and / or Bokbunja juice according to the kimchi sauce preparation method of the present invention.

In the preparation method of the colloidal granular kimchi sauce of the present invention, the aged colloidal granular kimchi sauce is preferably having a final moisture content of 40 to 60%. When the moisture content of the aged kimchi sauce is 60% or more, the source viscosity is increased, so that it is difficult to apply evenly to food, and when it is 40% or less, it is preferable to have the moisture content because the source viscosity decreases.

In the method for producing a colloidal granular kimchi sauce of the present invention, to remove the moisture in the fine colloidal granular kimchi sauce of the fine powder to prepare a paste-type colloidal granular kimchi sauce having a final moisture content of 20 to 40% It is preferred to further comprise a step. Through such a step, it is possible to prepare a paste-type colloidal granular kimchi source having a final moisture content of 20 to 40%. When the aged kimchi sauce has a paste shape, the viscosity of the sauce itself increases, so foods such as hamburgers, hot dogs, pizzas, skewers, and pork cutlets that are difficult to store and consume when the sauce flows down Easy to use as a source. The method of removing the moisture may be dried using any drying method well known in the art, and examples thereof include a heating concentrated drying method, a vacuum concentration method, a reduced pressure concentration method, a freeze drying method, a hot air drying method, a cold air drying method, and the like. .

According to another aspect of the present invention, the present invention provides a colloidal granular kimchi sauce prepared according to the method of producing a colloidal granular kimchi sauce of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.

Example 1 Preparation of Aged Kimchi Sauce and Paste

1-1. Preparation and Mixing of Kimchi Ingredients

Chinese cabbage was used as raw material of kimchi. The cabbages were removed from the inedible part, cut in half, and then cut to about 4 × 4 cm 2.

The cut cabbage was pickled in 12% saline for 12 hours.

After the pickled cabbage was washed with running water for 5 minutes or more, it was dehydrated for about 3 hours in a dehydration container.

As kimchi ingredients, leek, onion, garlic, ginger, red pepper powder, red pepper, shrimp sashimi, anchovy sake, jeongjae salt, white sugar and sodium L-glutamate were used. The onions and onions were trimmed, washed and drained. Garlic and ginger were trimmed and washed finely. Water pepper was used in a crusher called water.

The prepared kimchi raw materials and subsidiary materials were mixed according to the blending ratio (% by weight) shown in Table 1 on the basis of the production of 10 kg Kimchi sauce.

TABLE 1

1-2. Fermentation and Ripening of Kimchi

The kimchi material was fermented at room temperature for 25 hours at 25 ℃ to prepare mature kimchi.

1-3. Preparation of Colloidal Particles Aged Kimchi Sauce

The mature kimchi prepared was firstly crushed to a size of 3mm using a cutter (model CT20, SPEIN).

The first milled aged kimchi was secondly ground into colloidal particles (0.02 mm or less) using a MASUKO COLLOID MILL, model MKCA 6-2, JAPEN to prepare a colloidal granular kimchi sauce of the present invention. It was. The prepared kimchi sauce was stored at 0 ℃.

The viscosity of the colloidal granular kimchi source of the present invention prepared as described above was measured using a measuring instrument (model TA.XTplus Texture Analyser.Stable Micro Systems Ltd, .England). As a result, it was confirmed that the viscosity is 20.3.

1-4. Addition of Schizandra chinensis and Bokbunja Pickled Juices

In order to improve the quality of the kimchi sauce prepared in Example 1-3, a step of adding Schisandra chinensis and Bokbunja marinated juice was added.

The pH of the aged kimchi prepared in Example 1-3 was measured while fermentation was performed to prepare a mature kimchi source of pH 4.0.

After harvesting, 50% of the same weight of sugar was added to fresh Schizandra chinensis and Bokbunja washed for 6 months, and solids were removed to obtain Schisandra chinensis and Bokbunja persimmon juice. The mixing ratio of Schisandra chinensis and Bokbun was 1: 0, 1: 1, and 0: 1, respectively, to prepare saccharified juice.

Thus prepared Schisandra chinensis and Bokbunja marinated juice was added to the kimchi sauce fermented so that the pH is 4.0 to 20% by weight was added to the pH shock. Colloidal granular kimchi sauce containing the prepared Schisandra chinensis and Bokbunja marinated juice was stored at 0 ° C.

The viscosity of the colloidal granular kimchi sauce containing the Schizandra chinensis and Bokbunja Pickled Juice of the present invention prepared as described above was measured using a measuring instrument (model TA.XTplus Texture Analyser. As a result, it was confirmed that the viscosity is 20.8.

1-4. Preparation of Colloidal Particle Aged Kimchi Paste

5 kg of the aged kimchi sauce having a final viscosity of 20.2 prepared was heated on high heat for 30 minutes and heated for 10 minutes on medium heat to remove moisture to prepare kimchi paste. The viscosity of the colloidal granular kimchi paste of the present invention prepared as described above was measured with a measuring instrument (model TA.XTplus Texture Analyser.Stable Micro Systems Ltd, .England). The final viscosity was 32.3 I could confirm that.

Comparative Example 1. Preparation of Kimchi Sauce with Different Sizes of Kimchi Ingredients

Comparative Example 1-1. Preparation of Aged Kimchi Sauce with Conventional Kimchi Material Size

A mature kimchi sauce having a kimchi material size of 1 cm was prepared in the same manner as in Example 1 except for the first crushing process and the second crushing process.

Comparative Example 1-2. Preparation of Kimchi Sauce Using Primary Chopped Kimchi Ingredients

Aged kimchi sauce having a kimchi material size of 3 mm was prepared in the same manner as in Example 1 except for the second milling process.

Experimental Example 1. Characteristics of the prepared kimchi sauce

The characteristics of the kimchi sauce prepared in Examples and Comparative Examples were investigated.

The pH was measured with a handheld pH meter (model IQ150, USA) and the salinity was measured with a digital salinity meter (model ES-421) and the color was measured with a spectro colormeter (model JS555, techno sysrem Co., LTD. japan). Brightness (L) and redness (a) were measured using each of the larger values, indicating that the color became clearer as the respective values were larger, and the color became turbid as the value neared zero. Viscosity was measured using a measuring instrument (model TA.XTplus Texture Analyser. Stable Micro Systems Ltd, England). In addition, the separation state between the solid and the liquid was observed by ducts (Table 2).

TABLE 2

As shown in Table 2, in the colloidal kimchi sauce of the present invention, unlike the kimchi sauce using the crushed raw material of Comparative Example 1-2, the solids floated on the liquid and the solids and the liquid did not occur. As a result, it was found that the kimchi sauce could be prepared by improving the viscosity without adding starch, guar gum, xanthan gum and the like (FIG. 1).

In addition, the pH according to the addition amount when the juice obtained by pickling Schizandra chinensis and Bokbunja was added in Table 2, and the pH was lowered to 3.5 when 20% of Schizandra chinensis was added and 3.8 when 20% of Bokbunja were added. These results indicate that the pH of Schisandra chinensis and Bokbunja juice were 3.0 and 3.7, respectively, and the pH dropped with each addition. As such, the pH was lowered. You can prevent that. And salinity was adjusted to 2.0%, so all treatments were the same. In addition, the sugar content was 6.6 Brix without additives, and it was increased by about 2 times from 12.0 to 12.1 Brix with Schisandra chinensis or Bokbunja. The redness of the color difference was increased by adding Bokbunja and Schisandra chinensis at 45.44 without additives, which increased by 55.11 with 10% added Bokbunja and Schisandra chinensis respectively. In particular, the redness of red pepper was significantly increased when 10% of Schisandra chinensis and Bokbunja juice were added, respectively. In addition, the taste was improved by adding Schisandra chinensis and Bokbunja juice. The taste was evaluated as “good” by adding 4.2 percent of Schisandra chinensis and 4.0 percent of Schisandra chinensis and Bokbunja, respectively. In this case, it was rated as "good" with 4.5 and "good" with 4.0 to 4.1 when 20% of Schisandra chinensis and Bokbunja juice were added. As a result, the quality of kimchi sauce is improved by adding Schisandra chinensis or Bokbunja juice. In terms of taste and color in the taste of colloidal kimchi sauce, 10% of Schisandra chinensis and Bokbunja juice were added. I knew it was good.

Experimental Example 2 Investigation of the Functionality of the Kimchi Sauce of the Invention

The sensory test was performed by adding the cooked noodles, cold noodles and ramen noodles for the mature kimchi sauce prepared in Example and Comparative Example 1-1. The results are shown in Table 5 below. The sensory evaluation was conducted on 50 flavor food employees based on "very good 5 points, good 4 points, normal 3 points, bad 2 points, very bad 1 point".

[Table 3]

Experimental Example 3 Investigation of the Refrigeration Characteristics of the Kimchi Sauce of the Invention

A 500 g colloidal granular kimchi sauce container was made of polyethylene film, and 500 g of the sauce was put in a completely sealed package, and the frozen state was observed while slowly freezing at -10 ° C and rapidly freezing at -80 ° C. The thawing was observed at room temperature while the thawing condition was observed. When it was frozen, the freezing time was about 24 hours, and the frozen kimchi sauce had a very large particle size. When the frozen kimchi sauce was thawed, the drip phenomenon occurred, and the thawed solid and liquid tended to be somewhat separated. However, when the thawed product was stirred, there was no abnormality as a colloidal particulate source (Table 4).

[Table 4]

When the colloidal kimchi sauce was rapidly frozen at -80 ° C, the freezing time was about 4 hours, and the particles of the frozen sauce were fine, so the appearance was good and the touch was excellent. When the taste of the kimchi sauce was not found, the taste of the kimchi sauce was not significantly different from the product before freezing. When the thawed product was stirred, the colloidal kimchi sauce was very good. Considering the changes in the state of freezing and thawing of the colloidal particulate source, either slow or rapid freezing is not a big problem, but fast freezing is preferable in consideration of the merchandise of the product.

According to the present invention, the kimchi sauce of the present invention prepared while maintaining the taste and nutrition of kimchi is present in a uniform colloidal phase so that the components of the kimchi sauce are not phase separated without addition of additives, respectively, and the degree of solubility is increased. It is homogenized, prevents solidification, maintains its original properties even during long-term storage and distribution, and can be conveniently used as an additive to other foods.

1 is a photograph showing the separation state between the solid and the liquid after one week of the colloidal kimchi sauce and colloidal kimchi sauce according to Comparative Example 1-2 according to the present invention.

Claims (6)

8 to 16 by cutting raw kimchi Immersed for 8 to 20 hours in brine at 6% concentration or 6-10% dry salt; Washing and dehydrating the pickled kimchi raw material to prepare kimchi raw material having a final salinity of 1 to 3%; 100 to 200 parts by weight of red pepper powder, 20 to 50 parts by weight of water pepper, 60 to 100 parts by weight of garlic, 10 to 30 parts by weight of ginger, 60 to 100 parts by weight of leek, 60 to 100 weights to the prepared 4000 to 5000 parts by weight of kimchi Preparing a kimchi material by mixing a kimchi ingredient including an onion, 5 to 15 parts by weight of shrimp, 20 to 40 parts by weight of anchovy fish sauce, 20 to 50 parts by weight of white sugar and 80 to 120 parts by weight of salt; Fermenting and ripening the mixed kimchi material; Crushing the fermented and aged kimchi material to 2mm to 50mm; And Method for producing a colloidal granular kimchi source of the colloidal granules comprising the step of grinding the ground kimchi material into colloidal particles of 1nm to 0.02mm. The method of claim 1, wherein the kimchi raw material of the colloidal granular kimchi sauce, characterized in that at least one vegetable selected from the group consisting of cabbage, radish, eggplant, walnut, fresh, radish, sesame leaves, buttercups, green onions, and cucumbers. Manufacturing method. The method of claim 1, wherein the fermentation and ripening at 20 to 30 ℃ 40 to 60 Method for producing a colloidal granular kimchi sauce, characterized in that performed for a time. The method of claim 1, wherein the kimchi sauce is a source having a final moisture content of 40 to 60% of the colloidal granular kimchi sauce production method. The method of claim 1, further comprising the step of preparing a paste-type colloidal granular kimchi sauce having a final moisture content of 20 to 40% by removing moisture from the ground colloidal granular kimchi sauce. Method for producing a colloidal granular kimchi sauce. A colloidal granular kimchi sauce prepared according to any one of claims 1 to 5.

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