KR101256798B1 - Method of making dried kimchi or dried kimchi - Google Patents

Abstract

The present invention relates to a method for producing dried kimchi or dried fish containing kimchi, and more specifically, any one of the liquid saccharides selected from liquid fructose, starch syrup and liquid oligosaccharide and roasted by mixing dried fish or dried fish, and then roasted It relates to a method for producing dried fish or dried fish containing kimchi prepared by mixing dried dried fish or dried fish with kimchi seasoning, dried dried fish or dried fish containing kimchi prepared by the method of the present invention, dried fish or dried fish It is possible to prevent the deterioration of sensory quality due to partial evaporation or the absorption of the taste of kimchi or seasoning, and to prevent abnormal fermentation or ripening by microorganisms that may be incorporated into dried fish or dried fish. . In addition, by adding aquatic products such as squid to the living organisms can solve the problems of deterioration and standardization due to changes in taste and texture during fermentation and ripening process that can occur when manufacturing kimchi, and can increase microbial safety.

Description

Preparation method for kimchi comprising dired slices or strips of fish}

The present invention relates to a method of manufacturing dried kimchi or dried fish containing kimchi, and any one of the liquid saccharides selected from liquid fructose, starch syrup and liquid oligosaccharide and stir-fry the dried fish or dried fish, and then roasted dried fish or dried fish It relates to a method for producing dried dried fish or dried kimchi containing kimchi by mixing the vegetable with kimchi seasoning.

Kimchi is our own traditional food that is fermented at low temperature to ensure proper ripening and preservation by lactic acid production by pickling Chinese cabbage as the main ingredient and mixing various seasonings. Such kimchi is a complex fermented food that has been added to a variety of salt, spices, spices, etc. beyond the step of a simple fermented food.

There are more than 190 kinds of kimchi known to date, and more than 50 kinds of dishes using kimchi. Various delicacies Kimchi exists according to the kind of main ingredients or subsidiary ingredients or regions, and as the diet is diversified, kimchi manufactured by various methods is being developed. In addition, with the recent changes in diet and health awareness, kimchi added with functional materials such as ginseng, Chinese herbal medicine, bokbunja, chlorella, and aloe has been developed.

Among them, delicacies such as oysters, abalone, sea urchins, octopus, octopus and squid, shellfish such as crab and shrimp, shellfish and other fish, seaweed such as seaweed, seaweed and seaweed, etc. Do. However, despite the excellent taste, nutrition, flavor, etc. Kimchi using conventional aquatic products, there are a lot of restrictions on the safety of microorganisms in order to produce commercially. In addition, there is a problem in the production of stable, standardized quality kimchi because it is faster to ripen, and is likely to cause abnormal fermentation by participating in the change of kimchi quality during storage.

In particular, the production of kimchi using the squid of the creature is similarly limited in safety and standardization, and there is a problem of sensual quality in which the fishy taste and aroma are incompatible with kimchi.

Korean Laid-Open Patent No. 1999-0074405 relates to a manufacturing method of ginseng kimchi, which is washed with fresh roots and slightly marinated with salt, chopped dried squid and dried North Korean fish into pieces, soaked in water, and soaked dried fish for seasoning. Aged, ground red pepper juice, pickled ginseng roots and seasoned dried fish are combined with green onions, garlic, salted shrimp, radish and some shochu, and the mixed seasoning is mixed with pickled cabbage to make kimchi. Although dried fish squid is not the main ingredient, dried squid and dried north squid are used as raw materials of kimchi, but it is soaked in water and used for seasoning at room temperature. There was a problem that the organization is worsened as the organization of the retirement.

An object of the present invention is to prevent the deterioration of sensory quality due to partial drying phenomenon by eluting the taste of fish dried or dried fish, dried kimchi or seasoning, and to microorganisms that can be incorporated into dried fish or dried fish It is to provide a method for producing dried dried fish or dried kimchi containing kimchi that can prevent abnormal fermentation or ripening.

The present invention comprises the steps of mixing and roasting any one or more liquid sugars selected from liquid fructose, starch syrup and liquid oligosaccharides with dried fish or dried fish; And preparing the kimchi by mixing the roasted dried fish or dried fish with kimchi seasoning.

In the method for producing dried dried fish or dried fish containing kimchi of the present invention, the dried fish or dried fish is squid, bukeo, octopus, sashimi, sashimi, taetae pho, octopus, squid, bukeo It is characterized in that any one or more selected.

In the method for producing dried dried fish or dried fish containing kimchi of the present invention, the dried dried fish or dried fish is squid, characterized in that the seasoned squid or unseasoned squid.

In the method of manufacturing dried dried fish or dried fish containing kimchi of the present invention, the liquid fructose is characterized in that the high fructose corn syrup.

In the method of producing dried dried fish or dried fish containing kimchi of the present invention, the roasting step is characterized in that performed in a steam cooker using steam as a heat source.

In the method for producing dried dried fish or dried fish containing kimchi of the present invention, the roasting step is characterized in that it is carried out for 2 to 30 minutes.

In the method for producing dried dried fish or dried kimchi containing dried fish of the present invention, after the roasting step is completed, the roasted dried dried fish or dried fish is cooled at a low temperature of 0 to 10 ° C. before mixing with the kimchi seasoning.

In the method for producing dried dried fish or dried fish containing kimchi of the present invention, characterized in that 5 to 50 parts by weight of the liquid sugar is added to 100 parts by weight of the dried fish or dried fish.

In another aspect, the present invention is dried dried fish or dried kimchi containing 1 to 20% by weight of the total kimchi weight of dried dried fish or dried fish coated with liquid sugars roasted with any one of the liquid sugar selected from liquid fructose, starch syrup and liquid oligosaccharide To provide.

Dried fish or dried fish containing kimchi prepared by the method of the present invention prevents the taste of fish dried from dried fish or dried fish, or deteriorates the sensory quality due to partial drying phenomenon by absorbing the water of kimchi or seasoning, Abnormal fermentation or ripening by microorganisms that can be incorporated into dried fish or dried fish can be prevented. In addition, by adding aquatic products such as squid to the living organisms can solve the problems of deterioration and standardization due to changes in taste and texture during fermentation and ripening process that can occur when manufacturing kimchi, and can increase microbial safety.

1 is a manufacturing process diagram showing a method of manufacturing squid kimchi according to an embodiment of the present invention.
Figure 2 is a graph showing the change in pH and pH of the kimchi of Example 1 prepared according to the method of the present invention and the ripening period of Comparative Example 1 prepared according to the conventional method.

The present invention comprises the steps of mixing and roasting any one or more liquid sugars selected from liquid fructose, starch syrup and liquid oligosaccharides with dried fish or dried fish; And preparing the kimchi by mixing the roasted dried fish or dried fish with kimchi seasoning.

By mixing the liquid saccharides and dried fish or dried fish and roasting dried fish or dried fish with kimchi seasoning directly or dried dried fish or dried fish and soaked in water and mixed with kimchi seasoning It is possible to prevent the release of taste and the texture of dried fish and dried fish. In addition, by adding a dried sugar coated dried fish or dried fish to kimchi, while solving the problems of deterioration and standardization due to changes in taste and texture during fermentation and ripening process that occurs when the seafood is added directly to the organism, Increase microbial safety.

The dried fish or dried fish of the present invention is a dried marine product, but is not particularly limited as long as it gives a proper texture when chewed, but mainly used can be, for example, squid fish, bukeo fish, octopus fish, bangeo fish, ratfish, Myeongtaepo, octopus Po, squid, bukeochae, pollock, and jujube. Dried fish or dried fish in the present invention is not particularly limited to the shape of the dried seafood, but includes the whole dried seafood prepared in a size and shape suitable for ingestion, although not particularly limited in size is 1 to 10 cm, preferably Use a cut to about 3 to 5 cm. In addition, the dried fish or dried fish may be seasoned in advance, it may be used that is not seasoned.

In the present invention, as a liquid sugar for coating dried fish or dried fish, liquid fructose, syrup, liquid oligosaccharide, etc. are used as a liquid sugar having a viscous property so as not to be pressed or burned while coating the surface of dried fish or dried fish when roasting. .

Liquid fructose is a liquid obtained by liquefying, saccharifying, filtration, purifying and concentrating starch, isomerized glucose or obtained by hydrolysis of sugar. The water content is 45% by weight or less, preferably 20 To 42% by weight, particularly preferably high fructose corn syrup, isomerized with glucose. The starch syrup is a viscous liquid which is hydrolyzed by starch or starch raw material with an acid or starch dehydrogenase, and the glucose equivalent is 20 or more, preferably 25 to 50, and the water content is 15 to 30% by weight. to be. In addition, liquid oligosaccharide refers to fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, malto oligosaccharide, xylo oligosaccharide, etc., which processed a sugar solution obtained by using an enzyme or extrusion using a saccharide raw material as a main ingredient.

In the present invention, before mixing the liquid sugar and dried fish or dried fish, preheating the liquid sugar in advance to 60 to 80 ℃ to facilitate the mixing.

In the present invention, the step of mixing by mixing the liquid sugar and dried fish or dried fish, roasting, can be used in any of the direct cooking pot, steam cooker, when using an indirect roasting method of the convection method, such as steam cooker, water evaporation compared to the direct cooker This less dried dried fish or dried fish can be prevented from becoming too hard, and browning and carbonization can be prevented. Although roasting temperature does not need to be specifically limited, It carries out at 80-105 degreeC, Preferably it is 85-95 degreeC.

The roasting step in the present invention is carried out for 2 to 30 minutes, preferably 3 to 20 minutes, more preferably 4 to 10 minutes, the moisture of dried dried fish or dried fish when the roasting time exceeds the upper limit It is dried and hardened, and below the lower limit, liquid sugar may not be evenly coated on the dried fish or dried fish surface.

After the roasting step, the roasted dried fish or dried fish is cooled at a low temperature of 0 to 10 ° C, preferably 1 to 5 ° C. Cooling is carried out in the refrigerator with roasted dried fish or dried fish. When the cooling temperature is high, agglomeration of the coated liquid saccharides is aggravated, and texture is degraded. In addition, the roasted dried fish or dried fish is preferably transferred to the refrigerator at the cooling temperature within 20 minutes, preferably 1 to 10 minutes after the completion of the roasting step. If the transfer is delayed, the liquid saccharides are agglomerated more severely, and the texture is degraded.

In the present invention, the mixing ratio of dried fish or dried fish and liquid sugar is added to 5 to 50 parts by weight, preferably 10 to 30 parts by weight of liquid sugar, in 100 parts by weight of dried fish or dried fish. If the added amount of the liquid sugar is less than the lower limit, the uniformity of the mixture is lowered, and when mixed with kimchi, the water film ability to coat the dried dried fish or dried fish surface is reduced, absorbing the moisture of the kimchi, the texture is reduced, and the fishy taste Occurs. In addition, if the upper limit is exceeded, the sweetness is too strong to match with kimchi, the palatability is lowered, may affect the ripening rate.

Dried fish or dried fish containing kimchi of the present invention roasted with any one of the liquid sugar selected from liquid fructose, starch syrup and liquid oligosaccharide, dried dried fish or dried fish coated with liquid sugar according to the taste from 1 to 20 weight It can be added to include% to prepare a delicacy kimchi containing dried fish or dried fish.

Hereinafter will be described in detail by Examples and Experimental Examples according to the present invention. However, the following Examples are only illustrative of the present invention and are not limited to the following methods.

Example 1

Squid kimchi was prepared as the flow chart shown in FIG.

First, pickled cabbage was prepared through the steps of pickling, washing, dehydrating, and cutting the cabbages used for preparing kimchi in a conventional kimchi manufacturing method, using garlic, onion, ginger, leek, radish, salt, salted fish, and red pepper powder. Seasonings used to prepare kimchi were prepared.

For ease of eating, dried squid slices are cut into 3 to 4 cm in size and selected, mixed with high fructose corn syrup (water content of 40% by weight) preheated to 70 ° C. for 5 minutes in a 90 ° C. steam cooker. Stir-fry was carried out, and the roasted calamari was immediately cooled in a 4 ° C. refrigerator.

The prepared squid kimchi of Example 1 was prepared by mixing the prepared cabbage, the seasoning and the cooled stir-fried squid extract each in a weight ratio of 60:30:10. The prepared kimchi was aged for 24 hours in a 4 ℃ refrigerator.

Example 2

A squid kimchi was prepared in the same manner as in Example 1, but a squid kimchi was prepared by directly roasting a mixture of high fructose corn syrup and dried squid fish in a pan instead of a steamer.

Example 3

Myeongtaepo kimchi was prepared in the same manner as in Example 1 except that the dried Taegeukpo was cut into 3 to 5 cm in size instead of dried squid.

Comparative Example 1

Squid kimchi was prepared in the same manner as in Example 1, but the process of roasting dried squid fish using high fructose corn syrup was omitted, and dried squid fish was mixed with pickled cabbage and seasoning to prepare squid kimchi.

Comparative Example 2

Prepare squid kimchi in the same manner as in Example 1, but do not fry dried squid fish using high fructose corn syrup, soak the dried squid fish in water and stir in a steamer for the same time, then mix with pickled cabbage and seasoning Squid kimchi was prepared.

Comparative Example 3

Prepare squid kimchi in the same manner as in Example 1, but mix 50 wt% sugar solution in which sugar was dissolved in place of high fructose corn syrup and dry squid extract using high fructose corn syrup and the same amount, and then stir-fry in a steamer Was prepared.

Experimental Example 1: Squid  Sensory Evaluation by Pretreatment Method

The kimchi of Examples 1 and 2 and Comparative Examples 1 to 3 were prepared, aged in a 4 ° C. refrigerator for 24 hours, and then subjected to a sensory test.

A group questionnaire interview was conducted to select 20 trained monitors for the survey, and four items of organization, appearance, kimchi, and preference were scored as 1-bad, 5-good by the 5-point scale. It was evaluated as 1 point-weak, 5 points-strong only for fishy taste.

division Texture Exterior Bad taste Match with Kimchi Overall rating Example 1 4.2 3.8 2.2 3.9 3.8 Example 2 3.4 3.0 2.1 3.4 3.3 Comparative Example 1 1.1 2.8 4.4 2.1 1.6 Comparative Example 2 1.6 3.0 4.1 2.9 1.9 Comparative Example 3 2.6 3.2 2.7 2.7 2.5

As a result of the experiment, the cuttlefish of Example 1 prepared according to the method of the present invention showed the highest result in the average of all items, and showed the high preference result. In the case of Example 2, the appearance and texture were lower than those of Example 1 due to uneven color and a little stiffness of the specific part, but a good evaluation was found in the harmony between fishy taste and kimchi.

In Comparative Examples 1 and 2, while the moisture of kimchi was absorbed, the texture was poor and the fishy taste was strong, indicating the lowest preference.

In Comparative Example 3, the color was uneven and a specific part burned out, resulting in a non-uniform disadvantage, and the fishy taste was stronger than in Example.

Of the kimchi of Examples 1 and 2 and Comparative Examples 1 to 3, the kimchi of Example 1 and Comparative Examples 2 and 3 were further aged for two weeks in a 10 ° C. refrigerator, and then sensory tests were performed.

division Texture Exterior Bad taste Match with Kimchi Overall rating Example 1 4.1 3.8 2.3 3.7 3.8 Comparative Example 2 1.1 2.7 4.7 2.4 1.5 Comparative Example 3 2.1 3.0 3.5 2.2 2.1

Kimchi of Example 1 showed little change in texture and fishy taste even during storage for 2 weeks, and maintained a high score in overall preference, but kimchi of Comparative Examples 2 and 3 showed deterioration of texture and fishy taste during the storage period. More particularly in the kimchi of Comparative Example 3.

Comparative Example 4

Kimchi was prepared in the same manner as in Example 1, but without adding the roasted cuttlefish, the pickled cabbage and the seasoning were mixed in a 70:30 weight ratio to prepare a general kimchi of Comparative Example 4.

Experimental Example 2: Comparison of Fermentation Pattern with Regular Kimchi

The kimchi of Example 1 prepared according to the method of the present invention and the kimchi of Comparative Example 4 prepared according to the conventional method were sampled at regular intervals while ripening at 10 ° C. for 40 days, and then the acidity and pH of each kimchi were measured. Each was measured.

For the measurement, a physicochemical analysis method (kimchi quality evaluation item analysis method) was performed as follows. In the acidity and pH test method, 100 g of the kimchi sample according to Example 1 to Comparative Example 1 was prepared and juiced, and 20 ml was correctly improved and measured with an acidity / pH measuring device (799 GPT tetrino, Metrohm).

As a result, the pH of the kimchi of Example 1 prepared according to the method of the present invention was 4-7, and the acidity was 0.4-1.2%. The pH and acidity tendency were similar to those of the conventional kimchi of Comparative Example 4. Indicated. Kimchi according to the present invention was confirmed to show a normal fermentation pattern similar to kimchi prepared according to the conventional method.

Experimental Example 3: Comparison of Fermentation Pattern with Regular Kimchi

Evaluation of the sensory characteristics of the kimchi of Example 1 and the general kimchi of Comparative Example 4 prepared according to the method of the present invention.

A survey was conducted on 60 married women in their 30s and 40s who were non-food survey participants and purchasers of kimchi within the last 6 months.The kimchi of Examples 1 to 2 was compared to the 5-point scale method. The sensory evaluation was carried out on the items of novelty, appearance, incense / odor, crispness of kimchi, chewyness of squid strip, and suitability of kimchi-squid strip.

division Example 1 Comparative Example 4 Novelty / unique 4.1 1.5 Exterior 3.8 3.7 Incense / Smell 3.7 3.5 Crisp of Kimchi 3.9 3.9 Chewy cuttlefish 3.3 - Kimchi and Squid Mix 3.5 -

Experimental results As shown in Table 3, the squid kimchi of Example 1 was highly evaluated, showing the evaluation result that the kimchi and the squid fish match well by utilizing the crisp characteristics of the kimchi and the chewyness of the squid fish. Appearance and smell / smell items showed similar results to the conventional kimchi of Comparative Example 4.

Experimental Example 4: Microbial Safety

Safety was evaluated through microbial analysis of Kimchi of Example 1 prepared according to the method of the present invention. As a result, no pathogenic microorganisms corresponding to the legal standard of Kimchi were detected, and E. coli and group were also negative (Table 4).

Claims (9)

Mixing and roasting any one or more liquid sugars selected from liquid fructose, starch syrup and liquid oligosaccharides with dried fish or dried fish; And
The method of manufacturing dried dried fish or dried fish containing kimchi comprising the step of preparing kimchi by mixing the roasted dried fish or dried fish with kimchi seasoning.
The method of claim 1, wherein the dried fish or dried fish is any one or more selected from squid, bukeo, octopus, bangeo, ratfish, taetaepo, octopus, squid fish, bukeochae, pollock and mackerel Dried fish or dried fish containing kimchi.
The method of claim 2, wherein the dried eopo or dried fish squid is a seasoned squid or unseasoned squid.
2. The method of claim 1, wherein the liquid fructose is high fructose corn syrup.
5. The method of claim 1, wherein the roasting step is performed in a steam cooker using steam as a heat source. 6.
6. The method of claim 5, wherein the roasting step is performed for 2 to 30 minutes.
The method of claim 6, wherein the roasted dried fish or dried fish is cooled at a low temperature of 0 to 10 ° C. after the roasting step is completed and before mixing with the kimchi seasoning.
The method of claim 1, wherein 5 to 50 parts by weight of liquid sugar is added to 100 parts by weight of the dried fish or dried fish.
Dried fish or dried kimchi containing 1 to 20% by weight of the dried kimchi or dried fish coated with liquid sugar, roasted with any one of the liquid sugars selected from liquid fructose, starch syrup and liquid oligosaccharide.

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