KR101410761B1 - Dry kimchi spice materials and process for preparing the same - Google Patents

Abstract

The present invention provides a dried seasoning material for kimchi and a manufacturing method thereof. The dried seasoning material for kimchi can be directly sprinkled on cabbages to be mixed with the cabbages, or the dried seasoning material for kimchi is mixed with water in a proper amount and then is mixed with the cabbages so as to instantly produce kimchi to be consumed. Therefore, the dried seasoning material for kimchi can address issues related to a distribution period, and can maintain the taste unique to kimchi seasoning material.

Description

Dry kimchi spice materials and process for preparing same

The present invention is a priority claim application filed on Jun. 13, 2013, which is based on the contents of the above patent application.

The present invention relates to a dried kimchi seasoning and a method for producing the same. More specifically, it can be directly sprayed on the washed Chinese cabbage, mixed with an appropriate amount of water and then washed, and the Chinese cabbage can be instantly prepared to be edible, the problem of the expiration date can be solved, And a method for producing the same.

Kimchi, one of Korea's unique foods, belongs to the five great health foods in the world, but it is far behind in globalization compared to yoghurt because it is traditionally a complicated and time-consuming method of manufacturing kimchi. Therefore, there are many difficulties in globalizing kimchi.

In addition, kimchi generally has been sold and sold in a state in which the seasoning has been completely compromised, for example, in the form of a finished product in a refrigerated state. However, it is costly to store in refrigerated state during the distribution and sales process, and the shelf life is not long, which has been a big obstacle to the globalization of kimchi.

Accordingly, the present invention has been made to solve such a problem of the prior art, and it is an object of the present invention to provide a method and apparatus for easily making and eating kimchi without restriction of time and place for citizens of any country in the world where cabbage is cultivated without having to circulate and sell the kimchi under refrigeration It is an object of the present invention to provide a prepared dried kimchi seasoning material and a manufacturing method thereof.

Another object of the present invention is to provide a dried kimchi seasoning material which can maintain the inherent taste, flavor, and color of Korean traditional kimchi, and a method for producing the same.

Another object is to provide a dried kimchi seasoning material and a method of manufacturing the same, which can extend the shelf life to at least one to two years.

According to the dried kimchi seasoning material according to the first embodiment of the present invention,

About 4.0 to 5.4% by weight of leek or side waves, about 0.4 to 5.4% by weight of leek, about 4.5 to about 5.4% by weight of garlic, about 4.5 to about 10.8% by weight of red pepper powder, about 4.5 to 10.8% About 5.3 to 11.3 weight percent salt, about 6.3 to 25.3 weight percent salt, about 16.5 weight percent onion, about 2.6 to 9.6 weight percent onion, about 2.0 to 8.0 weight percent, about 1.0 to 6.0 weight percent apple, about 4.9 to 16.9 weight percent rice, By weight, and the ginger is about 0.1 to 1.9% by weight. However, here, red pepper powder, rice flour and salt are used as the dried material, and the fish sauce is in a liquid state, so these materials may not be washed.

According to the dry kimchi seasoning material manufacturing method according to the second embodiment of the present invention,

About 4.0 to 5.4% by weight of leek or side waves, about 0.4 to 5.4% by weight of leek, about 4.5 to about 5.4% by weight of garlic, about 4.5 to about 10.8% by weight of red pepper powder, about 4.5 to 10.8% About 5.3 to 11.3 weight percent salt, about 6.3 to 25.3 weight percent salt, about 16.5 weight percent onion, about 2.6 to 9.6 weight percent onion, about 2.0 to 8.0 weight percent, about 1.0 to 6.0 weight percent apple, about 4.9 to 16.9 weight percent rice, (% By weight) and ginger (about 0.1 to 1.9% by weight), and then washing the remainder except for red pepper powder, rice flour, fish sauce and salt.

Removing the epidermis of the material cleaned in the first step and finely dividing and / or holding it so as to have a thickness of 4 mm or less (second step);

Drying the materials of the second step at about 40 to 70 DEG C for about 4 to 16 hours or lyophilizing at 40 DEG C or less (third step);

Crushing each material dried and / or lyophilized in the third step to a size of about 4 mm or less (fourth step);

Mixing the raw fish sauce prepared in the first step and a part of the raw material pulverized in the fourth step, followed by drying and pulverizing to a size of about 4 mm or less (step 5); And

And mixing the red pepper powder and the salt with all the materials after the fifth step (sixth step).

According to the dry kimchi seasoning material manufacturing method according to the third embodiment of the present invention,

About 4 to 5.4 weight percent of leek or side-wave, about 0.4 to 5.4 weight percent of leek, about 4.5 to 16.5 weight percent of garlic, about 4.5 to about 10.8 weight percent of red pepper powder, about 4.5 to 10.8 weight percent, About 6.3 to 25.3% by weight of salt, about 2.6 to 9.6% by weight of onion, about 2.0 to 8.0% by weight of wax, about 1.0 to 6.0% by weight of apple, about 4.9 to 16.9% by weight of rice flour, about 5.3 to 11.3% Preparing a non-dried material so that the ginger content is about 0.1 to 1.9 wt%, and washing the remaining ingredients except for red pepper powder, rice flour, fish sauce, and salt (first step);

Removing the skin of the material cleaned in the first step and finely dividing and / or holding the skin so as to have a thickness of 4 mm or less (second step);

Drying the materials of the second step at about 40 to 70 DEG C for about 4 to 16 hours or lyophilizing at 40 DEG C or less (third step);

A step of grinding a part of the dried material in the third step and mixing with the fish sauce prepared in the first step, followed by appropriately mixing the fish sauce and the material and then drying (step 4);

The third and fourth steps of putting the materials together into a crusher and crushing the crushed material to a size of about 4 mm or less (fifth step);

And mixing the red pepper powder and the salt with all the materials after the fifth step (sixth step).

The dried kimchi seasoned according to the present invention has an effect that it is easy to produce Chinese cabbage (par, leek, cucumber, radish, etc.) kimchi in domestic and abroad as well as in Chinese cabbage (ingredients of various kinds of kimchi such as leeks and leeks).

The dried kimchi seasoned according to the present invention has an effect of extending the shelf life because it can be stored for at least one year or two years or less.

The dried kimchi seasoned according to the present invention can be sprinkled directly on the washed Chinese cabbage or mixed with the appropriate water and then mixed with the cleaned Chinese cabbage to produce a Korean traditional kimchi, so that the manufacturing process and time of the kimchi can be shortened In addition, it has the effect of maintaining the taste, flavor, and color inherent in kimchi.

The dried kimchi seasoning according to the present invention has an advantage of being able to greatly contribute to the globalization of kimchi.

Hereinafter, the present invention will be described in detail.

The dried kimchi seasoning material according to the first embodiment of the present invention is made of a mixture of the following materials.

That is, in terms of the dry weight, about 35 to 55% by weight of red pepper powder, about 4.5 to 10.8% by weight of carrot, about 1 to 9% by weight of carrot, about 0.4 to 5.4% About 4.5 to 16.5% by weight of onion, about 2.6 to 9.6% by weight of onion, about 2.0 to 8.0% by weight of pear, about 1.0 to 6.0% by weight of apple, about 4.9 to 16.9% by weight of rice flour, about 5.3 to 11.3% To about 25.3% by weight of ginger and about 0.1 to 1.9% by weight of ginger, and optionally about 0.4 to 5.4% by weight of parsley and about 0.4 to 5.4% by weight of fresh ginger. It may also include some regional or local specialty products.

The dried kimchi seasoning material according to the first embodiment of the present invention does not need to be dried separately since the dried material is dried but the red pepper powder, rice flour and salt are used as the dried material. The material may not be cleaned.

The method for producing the dried kimchi seasoning material according to the second embodiment of the present invention comprises the steps of drying, crushing and mixing the raw materials, and the concrete method thereof is as follows.

The first step comprises, as a raw material, about 35% to 55% by weight of red pepper powder, about 4.5% to 10.8% by weight of red pepper powder, about 1 to 9% by weight of carrot, about 0.4 to 5.4% About 4.9 to 16.9% by weight of rice flour, about 5.3 to 11.3% by weight of rice straw, about 4.5 to 16.5% by weight of garlic, about 2.6 to 9.6% by weight of onion, about 2.0 to 8.0% About 6.3 to 25.3% by weight of salt and about 0.1 to 1.9% by weight of ginger are prepared and cleaned.

Optionally, it may comprise from about 0.4 to 5.4% by weight of parsley, from about 0.4 to 5.4% by weight, and may include some local or regional specialty products.

In the first step, red pepper powder, rice flour and salt are used as a dry material, so they may not be washed separately, and the raw fish sauce may be in a liquid state so that these materials may not be washed.

According to the present invention, in the first step, glutinous rice flour, rice flour, squash powder, pumpkin flour, starch flour, starch flour, potato flour, and sweet potato flour can be used instead of rice flour.

In addition, in the first step, the taste of the kimchi can be made different by appropriately adjusting the mixing ratio of the respective materials. When some ingredients are excluded or added as needed, for example, water, kimchi, , Kakdugi, and the like can be manufactured.

The second step is to remove the epidermis of the material cleaned in the first step and to thinly cut and / or hold it with a knife or other suitable tool so as to have a size of 4 mm or less in thickness. However, in the case of writing, it is preferable not to limit the vertical size when the width x height is 3 mm x 2 mm or less.

In the second step, the stem or leaf vegetables such as leek, leek, and the like can be used as they are, and they can be cut according to the size and type of the machine, cut in half along the length, and the rice flour It is steamed with water and made into rice cakes. It can be chilled and sliced with a knife.

Here, using a knife to chop, that is, to write less than the maximum size is to save time and cost of drying.

Next, the third step is a step of drying the materials of the second step at about 40 to 70 DEG C for about 4 to 16 hours or 40 DEG C or less, preferably 10 DEG C or less using warm air. If necessary, the drying process may be further performed for about 6 to 10 hours depending on the thickness, size, and length of the raw material.

In the third step, when the drying temperature is out of the above-mentioned range, since the taste and flavor of the material disappear, the drying process is preferably performed within the above range. Particularly, rice cakes made from thinly cut rice flour are not particularly affected by the drying temperature, so it is preferable to dry them at a high temperature in the above-mentioned drying temperature range.

In the fourth step, the material dried and / or freeze-dried in the third step is pulverized to a size of not more than about 4 mm, for example, a size capable of passing at least 99% of a net having a size of 4 mm x 4 mm in width x length And crushing. Herein, it is said to be 4 mm or less. However, in the present invention, about 2 mm or less is about 95% or more, except for red pepper powder. This is to accelerate the rate of absorbing moisture when the kimchi is made after the material is dried, thereby speeding up the recovery to the original state before drying. The absorption of moisture will vary depending on the amount of kimchi, but it takes about 10 minutes. As soon as the water is absorbed, the kimchi begins to mature. The pulverization method is most suitable, and if the materials are not pulverized, it may be difficult to mix and dry with the liquid droplet added in the next step, so that the dried material can be finely pulverized desirable.

The fifth step is a step of mixing a part of the ground material in the fourth step with about 5.3 to 11.3 wt% of the fish sauce prepared in the first step. Mix the whole of the ingredients and some of the ingredients because the amount of the sauce is insufficient to mix the sauces together.

Here, the fish sauce can be replaced with salted fish as needed, or the fish sauce or the salted fish can be mixed with the above materials simultaneously or separately.

As another embodiment of the present invention, the mixed material of the fifth step or the further aged mixed material may be put into a drier again and subjected to hot air drying for about 4 to 16 hours at about 40 to 60 ° C. As another embodiment, the freeze-drying process may be performed using a cold air at about 40 캜 or lower, preferably 10 캜 or lower. Depending on the condition of the material, about 6 to 10 hours can be further dried.

Since the dried material with the sauce is not a powder but a solid form, it is put into a grinder and pulverized to a powder size of 4 mm or less.

In the present invention, the fifth step is omitted in the case of freeze-drying the fish sauce in the third step and in the case of separately packing in the liquid state.

Finally, the sixth step is a step of mixing about 35 wt% to 55 wt% of red pepper powder and about 6.3 wt% to 25.3 wt% of salt into the seasoning mixture material of the fourth step and the fifth step, Is packaged into a dried kimchi seasoning material according to the present invention.

The method of manufacturing the dried kimchi seasoning material according to the third embodiment of the present invention is performed by a method similar to that of the second embodiment, and comprises a step of first mixing the dried raw material and then pulverizing the raw material.

The first step comprises, as a raw material, about 35% to 55% by weight of red pepper powder, about 4.5% to 10.8% by weight of red pepper powder, about 1 to 9% by weight of carrot, about 0.4 to 5.4% About 4.9 to 16.9% by weight of rice flour, about 5.3 to 11.3% by weight of rice straw, about 4.5 to 16.5% by weight of garlic, about 2.6 to 9.6% by weight of onion, about 2.0 to 8.0% About 6.3 to 25.3% by weight of salt and about 0.1 to 1.9% by weight of ginger are prepared and cleaned.

Optionally, it may comprise from about 0.4 to 5.4% by weight of parsley, from about 0.4 to 5.4% by weight, and may include some local or regional specialty products.

In the first step, the red pepper powder, rice flour and salt are dried, so they may not be cleaned separately.

According to the present invention, in the first step, glutinous rice flour, rice flour, squash powder, pumpkin flour, starch flour, starch flour, potato flour, and sweet potato flour can be used instead of rice flour.

In addition, in the first step, the taste of the kimchi can be made different by appropriately adjusting the mixing ratio of the respective materials. When some ingredients are excluded or added as needed, for example, water, kimchi, , Kakdugi, and the like can be manufactured.

The second step is to remove the epidermis of the material cleaned in the first step and to thinly cut and / or hold it with a knife or other suitable tool so as to have a size of 4 mm or less in thickness. However, in the case of writing, it is preferable not to limit the vertical size when the width x height is 3 mm x 2 mm or less

In the second step, the stem or leaf vegetables such as leek, leek, and the like can be used as they are, and they can be cut according to the size and type of the machine, cut in half along the length, and the rice flour It is steamed with water and made into rice cakes. It can be chilled and sliced with a knife.

Next, the third step is a step of drying the materials of the second step at about 40 to 70 DEG C for about 4 to 16 hours or 40 DEG C or less, preferably 10 DEG C or less using warm air. If necessary, the drying process may be further performed for about 6 to 10 hours depending on the thickness, size, and length of the raw material.

In the third step, when the drying temperature is out of the above-mentioned range, since the taste and flavor of the material disappear, the drying process is preferably performed within the above range. Particularly, rice cakes made from thinly cut rice flour are not particularly affected by the drying temperature, so it is preferable to dry them at a high temperature in the above-mentioned drying temperature range.

The fourth step is a step of grinding a part of the dried and / or freeze-dried material in the third step to a size of not more than 4 mm and then mixing the pulverized material with about 5.3 to 11.3% by weight of the fish sauce prepared in the first step, Mix the whole of the ingredients and some of the ingredients because the amount of the sauce is insufficient to mix the sauces together. Preferably, the mixing ratio of the fish sauce and the material is 1: 1 to 2 by weight, and if it exceeds this ratio, mixing of other ingredients is impossible. If the ratio is lower than this ratio, the amount of the sauce is too much, which is not desirable because it causes a lot of drying time and cost. Here, the fish sauce can be replaced by fermented fish as needed, and the fish sauce or the fermented fish can be mixed with the above materials simultaneously or separately.

As another embodiment of the present invention, the mixed material of the fourth step may be put into a drier and subjected to hot air drying for about 4 to 16 hours at about 40 to 60 ° C. As another embodiment, the freeze-drying process may be performed using a cold air at about 40 캜 or lower, preferably 10 캜 or lower. Depending on the condition of the material, about 6 to 10 hours can be further dried.

In the fifth step, the materials of the third and fourth steps are put together into a crusher and crushed again to a size of not more than about 4 mm, for example, a size of 4 mm x 4 mm in width and at least 99% . The roller disconnection method is most suitable for the pulverizing method. Herein, it is said to be 4 mm or less. However, in the present invention, about 2 mm or less is about 95% or more, except for red pepper powder. This is to accelerate the rate of absorbing moisture when the kimchi is made after the material is dried, thereby speeding up the recovery to the original state before drying. The absorption of moisture will vary depending on the amount of kimchi, but it takes about 10 minutes. As soon as the water is absorbed, the kimchi begins to mature.

Finally, the sixth step is a step of mixing about 35% by weight to 55% by weight of the red pepper powder and about 6.3% by weight to 25.3% by weight of salt into the seasoning mixed material of the fifth step, The dried kimchi seasoning material according to the present invention is obtained.

The product completed by such a process is in the form of a powder having a size of about 4 mm or less as a kimchi sauce.

According to another embodiment of the present invention, the above-mentioned seasoning mixed material may not be mixed with fish sauce or salted fish simultaneously or separately. In case of producing kimchi, And the amount of footpox is less than 1/2 of the amount of red pepper powder, it can be used as dried seasoning of white kimchi or water kimchi. It is desirable to use a material that does not come out of the dry seasoning such as the inner wrapping of the white kimchi or the watery kimchi, the noodle, or the filter paper.

According to another embodiment of the present invention, the seasoning mixed material may be packaged separately without blending red pepper powder. In addition, it is preferable to separately pack fish sauce and / or salted fish sauce. In this case, it is preferable to separately pack fish sauce. When the sauce is soaked, it is also possible to use fish sauce and / have.

Mixing with a portion of the ground material to dry the fish sauce is the preferred method of saving time and money. Rice flour is the most suitable material for mixing with fish sauce, and other ingredients may be used. The ratio of the ingredients to be mixed with the fish sauce can be 1: 1 ~ 2 on the basis of weight, but it can be said that 1: 1 ~ 1.8 is preferable.

Rice flour can be used with rice flour, but it is preferable to make rice flour using water. Rice cake contains less moisture than rice paddy, and air can easily pass through it, making it easy to dry and save time and money.

These finished products of all manufacturing processes can be prepared directly into Chinese cabbage, mixed with a certain amount of water, and then mixed with the washed Chinese cabbage, to produce kimchi or Korean traditional kimchi.

The dried kimchi seasoning material according to the present invention can be used as a seasoning for producing various kinds of kimchi other than kimchi, kimchi kimchi, pork kimchi, kakdugi, water kimchi, and Chinese cabbage, and can be used as seasonings .

The dried kimchi seasoning material according to the present invention may be dried to produce dried kimchi seasonings by drying specific regional or local specialties and then adding a certain amount, for example, 0.4 wt% to 18 wt% depending on the characteristics of the special product.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined by the appended claims. Lt; / RTI > are possible. Accordingly, the true scope of the present invention should be determined by the technical scope of the appended claims.

Claims (14)

delete delete delete delete Dried powder comprising 35 to 55% by weight of red pepper powder, 4.5 to 10.8% by weight of undiluted carrot, 1 to 9% by weight of carrot, 0.4 to 5.4% by weight of wavy or safflower, 0.4 to 5.4% by weight of leek, 4.5 to 16.5% Dried to be 2.6 to 9.6 wt%, pears 2.0 to 8.0 wt%, apples 1.0 to 6.0 wt%, rice flour 4.9 to 16.9 wt%, fish sauce 5.3 to 11.3 wt%, salt 6.3 to 25.3 wt% and ginger 0.1 to 1.9 wt% (The first step), except for the red pepper powder, the rice flour, the fish sauce and the salt, and then washing the rest;
Removing the skin of the material cleaned in the first step and finely dividing and / or holding the skin to a size of 4 mm or less (second step);
Drying the material of the second step at 40 to 70 DEG C for 4 to 16 hours or freeze-drying at 40 DEG C or less using a warm air (third step);
Crushing each material dried and / or lyophilized in the third step to a size of 4 mm or less (fourth step);
Mixing the raw fish sauce prepared in the first step and a part of the raw material pulverized in the fourth step, and drying the pulverized raw material to a size of 4 mm or less (step 5); And
And mixing the red pepper powder and the salt with all the ingredients after the fifth step (sixth step). 6. The method according to claim 5, further comprising 0.4 to 5.4% by weight of parsley, 0.4 to 5.4% by weight freshly. [6] The method according to claim 5, wherein in the first step, the rice flour material is selected from one or two of glutinous rice flour, rice flour, squash powder, pumpkin flour, potato flour, sweet potato flour, starch flour and starch flour ≪ / RTI > wherein the method comprises the steps of: 6. The method according to claim 5, wherein, in the second step, the stem or leaf vegetables such as leeks, leeks and the like are used in an unlimited size and length, and the rice flour is steamed using water to make rice cakes, Characterized in that it is used with a knife. 6. The method of manufacturing a dry kimchi seasoning material according to claim 5, wherein in the third step, the freeze-drying is carried out at 10 DEG C or less. [7] The method according to claim 5, wherein in the third step, the drying process is further performed for 6 to 10 hours according to the thickness, size and length of the raw material. [7] The method according to claim 5, wherein, in the fifth step, the fish sauce is replaced with salted or fermented seafood. delete [Claim 6] The method according to claim 5, wherein the material mixed with the fish sauce in the fifth step is further placed in a drier and further freeze-dried at a temperature of 40 to 60 DEG C for 4 to 16 hours or freeze- ≪ / RTI > 6. The method of claim 5, further comprising a fifth step performed prior to the fourth step.