KR101425150B1 - Preparation method of low salinity and odorless kimchi - Google Patents
Preparation method of low salinity and odorless kimchi Download PDFInfo
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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Abstract
본 발명은 배추를 열처리하여 단시간에 절임을 함으로써 저염도화 하고, 마늘, 생강, 양파와 같은 김치 제조에 사용되는 향신 양념류를 열풍 건조하여 향기성분을 휘발시킨 후 고춧가루, 액젓류, 쌀풀과 혼합한 김치 양념으로 김치를 제조하는 방법을 제공하기 위한 것이다. In the present invention, the Chinese cabbage is heat-treated and pickled in a short period of time to lower salt content, and the spice condiments used in the manufacture of kimchi such as garlic, ginger and onion are hot-air dried to volatilize the fragrant components and then mixed with red pepper powder, And to provide a method for manufacturing kimchi with seasonings.
Description
본 발명은 염도와 냄새를 낮춘 김치 제조에 관한 것으로, 더욱 상세하게는 배추를 열처리하여 단시간에 절임을 하고, 마늘, 생강, 양파와 같은 김치 제조에 사용되는 향신 양념류를 열풍 건조하여 향기성분을 휘발시킨 후 고춧가루, 액젓류, 쌀풀과 혼합한 김치 양념으로 김치를 제조하는 방법에 관한 것이다.
More particularly, the present invention relates to the production of kimchi having reduced salinity and odor, more specifically, a method of heat-treating a Chinese cabbage in a short period of time and pickling the fragrant ingredients by hot air drying, such as garlic, ginger and onion, , And then a kimchi is prepared with kimchi sauce mixed with red pepper powder, fish sauce, and rice flour.
통상적인 김치 절임은 10% 내외의 고염수에 18시간 이상의 장기간 절임으로 고비용의 오랜 시간이 소요되어 경제성 및 효율성이 떨어지는 단점이 있으며, 10% 고염수 절임으로 제조된 김치의 염도는 평균 2%가 되어 매끼 김치를 섭취할 경우 WHO의 하루 나트륨 권장량을 초과하게 되며, 각종 질병의 원인이 된다.
Typical kimchi pickles have a disadvantage of low cost and efficiency because they take a long time to cook for a long period of more than 18 hours with a high salinity of about 10%, and the salinity of kimchi produced by 10% If you eat the raw kimchi will exceed the recommended daily dose of WHO, and causes various diseases.
종래의 배추절임 방법은 절임 탱크 내 배추를 적재하여 고염수에 장시간 침지하여 삼투압에 의해 배추의 수분이 빠져나와 배추의 숨이 죽게 되고 장기 보존이 가능한 절임 상태가 된다. 하지만 절임 시 배추 적재 탱크 부위별(상/하) 염 침투 편차가 발생하게 되어 품질 관리의 어려움이 발생하는 문제가 있다.
Conventionally, the Chinese cabbage pickling method is carried out by placing the cabbage in the pickling tank and immersing the cabbage in the high salt water for a long time, so that the moisture of the cabbage is released by the osmotic pressure and the cabbage breath is drowned. However, there is a problem in that quality control is difficult due to a variation in salt infiltration (top / bottom) of the cabbage storage tank at the time of pickling.
김치 제조 시 통상적으로 사용하는 향신 양념류 재료들은 그 향기성분이 sulfide 계열의 휘발이 잘 되는 함황화합물로서, 김치 제조하였을 때 특유의 아린맛과 쓴맛이 강하여 특히 어린이들에게 거부감이 생길 수 있으며, 식단의 서구화 및 다양화로 김치의 특유의 강한 양념류의 냄새로 인해 취식의 제한이 발생되는 문제가 있다. 이와 같은 마늘, 생강, 양파와 같은 각종 향신 양념류의 냄새로 인해 김치는 소비 확대 측면의 제한이 발생하고, 해외 수출 등 판매 확대에도 문제가 있다.
The fragrance seasoning materials that are usually used in kimchi manufacturing are sulfur compounds which have a sulfide-based volatility. When kimchi is produced, it has a strong characteristic argin taste and bitter taste, There is a problem that eating habits are limited due to the smell of the strong seasoning of Kimchi which is unique to westernization and diversification. Due to the smell of various spicy condiments such as garlic, ginger and onion, there is a limitation on the consumption of kimchi and there is a problem in expanding sales such as overseas exports.
공개특허공보 특2001-83586호(2001. 9. 1. 공개)는 열처리한 배추를 이용한 김치 및 그 제조방법에 관한 것으로, 40℃의 10% 소금물에 담구어 절임하고자 하는 방법은 김치의 염도를 높여 최근 건강과 관련된 나트륨 섭취를 낮추려는 소비자의 선호와 상이하고, 더불어 10% 염수의 제조에 필요한 사용 소금 양을 감안할 시 비용이 높은 고비용으로 제조되어 경제성이 낮다.
A 2001-83586 (published on Sep. 1, 2001) discloses a kimchi using a heat-treated Chinese cabbage and a method for preparing the same, wherein the method of pickling in 10% This is different from the preference of consumers who want to lower the sodium intake related to health recently, and the cost is low due to the high cost, considering the amount of salt used for the production of 10% salt water.
공개특허공보 특2012-14661호(2012. 2. 20. 공개)는 저염화 김치 제조방법에 관한 것으로, 고염수에 절임 후 탈염하는 방법은 배추 부위별 절임 품질이 불균일할 수 있으며, 대체염(염화나트륨, 염화칼륨, 황산마그네슘 등)을 사용한 절임 기술은 식품 첨가물의 부정적인 인식에 따른 기피 대상이 되고 있다.
The method disclosed in JP-A-2012-14661 (published on Feb. 20, 2012) relates to a method of producing a low-chloride kimchi, and the method of desalting after pickling in high salt water may have a non- Sodium chloride, potassium chloride, magnesium sulfate, etc.) have become a subject of avoidance due to the negative recognition of food additives.
등록특허공보 제10-329415호(2002. 3. 20. 공고)는 분말상 김치 혼합양념의 제조방법에 관한 것으로, 액젓, 찹쌀풀, 마늘, 생강, 파, 양파, 당근 등의 김치에 널리 사용되는 양념류를 동결, 진공, 열풍건조를 통해 분말화한 방법은 통상적인 김치 유산균에 의한 정상 발효를 억제시킨 것으로 전반적인 맛 선호도가 떨어지는 문제가 있다.
Patent Document 10-329415 (published on Mar. 20, 2002) relates to a method for manufacturing a powdered Kimchi mixed seasoning and is widely used for kimchi such as fish sauce, glutinous rice paste, garlic, ginger, onion, The method of powdering the condiments through freezing, vacuum, or hot air drying suppresses the normal fermentation by the conventional Kimchi lactic acid bacteria, which causes a problem that the overall taste preference is lowered.
등록특허공보 제10-1150758호(2012. 6. 8. 공고)는 냄새를 제거시킨 김치의 제조방법에 관한 것으로, 냄새 제거를 위해 녹차추출물, 파슬리가루, 닥나무가루 등 첨가물을 사용하여 김치를 제조할 경우 인위적인 맛을 발생시킬 수 있으며, 김치 유산균에 의한 정상 발효가 되지 않아 이미ㆍ이취를 발생시켜 관능 상의 맛이 저하되는 단점이 있다.
[Patent Document 1] Japanese Patent Application Laid-Open No. 10-1150758 (published on June 8, 2012) relates to a method for producing kimchi which has removed odors. In order to remove odors, Kimchi is prepared using additives such as green tea extract, parsley powder, , An artificial taste can be generated, and normal fermentation by the Kimchi lactic acid bacteria can not be carried out, and there is a drawback in that the sensory taste is deteriorated due to the generation of imperfections and odor.
본 발명은 배추를 열처리하여 단시간에 절임을 함으로써 저염도화 하고, 마늘, 생강, 양파와 같은 김치 제조에 사용되는 향신 양념류를 열풍 건조하여 향기성분을 휘발시킨 후 고춧가루, 액젓류, 쌀풀과 혼합한 김치 양념으로 김치를 제조하는 방법을 제공하기 위한 것이다.
In the present invention, the Chinese cabbage is heat-treated and pickled in a short period of time to low salt, and the spicy condiments used in the manufacture of kimchi such as garlic, ginger and onion are hot-air dried to volatilize the fragrant components, and then the kimchi mixed with red pepper powder, And to provide a method for manufacturing kimchi with seasonings.
본 발명자들은, 상기 목적을 달성하기 위하여 연구 검토한 결과, 배추절임의 염도를 낮추기 위하여 배추를 45∼90℃의 온수에서 5분∼30분 열처리를 통해 절임과 동일한 효과를 얻을 수 있다는 점과, 김치의 냄새를 무취화하기 위하여 마늘, 생강, 양파와 같은 김치 제조에 사용되는 향신 양념류를 60∼70℃에서 5∼20 시간 열풍 건조하여 향기성분을 휘발시킨 후 고춧가루, 액젓류, 쌀풀과 혼합한 김치 양념으로 김치를 제조할 경우 무취의 김치를 제조할 수 있다는 점을 발견하여 본 발명을 완성하게 되었다.
The inventors of the present invention have found that, in order to lower the salinity of Chinese cabbage, the Chinese cabbage can be treated with hot water at 45 to 90 ° C. for 5 to 30 minutes to obtain the same effect as pickling, In order to make the smell of kimchi smellless, spice condiments such as garlic, ginger and onion were dried by hot air drying at 60 ~ 70 ℃ for 5 ~ 20 hours to volatilize the fragrance components and then mixed with red pepper powder, It has been found that an odorless kimchi can be prepared when kimchi is prepared with the kimchi seasoning, thereby completing the present invention.
본 발명의 제조방법에 의하여 제조된 김치는 저염도로서 염분 섭취를 억제할 수 있게 되어 소금 섭취를 제한하고 있는 환자 및 어린이 등 소비자의 건강증진을 기대할 수 있게 될 뿐만 아니라, 무취의 김치 특성을 가짐에 따라 자극적인 김치 맛을 기피하는 어린이 등의 소비자에 대한 소비 촉진 및 해외 수출 확대 효과를 기대할 수 있다
The kimchi prepared by the production method of the present invention can be expected to increase the health of consumers such as patients and children who are restricted in salt ingestion because they can suppress the intake of salt as a low salt and have an odorless kimchi characteristic It can be expected that the consumption of stimulant kimchi by consumers will be encouraged and the effect of expanding overseas exports can be expected
도 1은 통상적인 맛김치 제조방법에 의한 제조 공정도에 관한 것이다.
도 2는 본 발명의 염도를 낮추고 무취한 김치 제조방법에 의한 제조공정도에 관한 것이다.1 is a diagram showing a manufacturing process by a conventional tasty kimchi manufacturing method.
2 is a diagram showing a manufacturing process of a kimchi according to the present invention.
본 발명은 염도와 냄새를 낮춘 김치 제조에 관한 것으로, 더욱 상세하게는 배추를 45∼90℃의 온수에서 5분∼30분 열처리하여 단시간에 절임을 하고, 마늘, 생강, 양파와 같은 김치 제조에 사용되는 향신 양념류를 60∼70℃에서 5∼20시간 열풍 건조하여 향기성분을 휘발시킨 후 고춧가루, 액젓류, 쌀풀과 혼합한 김치 양념으로 김치를 제조하는 방법에 관한 것이다.
The present invention relates to the production of kimchi with reduced salinity and odor. More specifically, the present invention relates to a method of producing kimchi having reduced salinity and odor, more specifically, The present invention relates to a method for producing kimchi with a kimchi sauce mixed with red pepper powder, fish sauces and anchovy spirulina after volatile components are volatilized by hot air drying at 60 to 70 DEG C for 5 to 20 hours.
본 발명에서는 김치의 염도를 낮추기 위하여, 45∼90℃의 온수에서 5분∼30분 내외의 단시간 열처리를 실시하여 소금 절임과 동일한 효과를 낸다. 이때 절임의 효과를 높이기 위해 온수의 염도를 0.1∼5%로 조정하여 사용할 수 있는 방법도 본 발명의 범위에 포함된다. 상기 방법으로 제조된 김치의 염도는 통상적인 김치 염도인 2%보다 낮은 1% 내외로 확인 되었다(실시예 참고). 따라서, 매끼 섭취하는 김치의 염도를 낮추었기 때문에 소금 섭취에 제한이 있는 환자 및 어린이들의 건강에 도움이 된다.
In order to lower the saltiness of kimchi, the present invention has the same effect as that of pickling salt by performing a short-time heat treatment at a temperature of 45 to 90 DEG C for about 5 to 30 minutes in hot water. At this time, a method of adjusting the salinity of the hot water to 0.1 to 5% in order to increase the effect of pickling is included in the scope of the present invention. The salinity of the kimchi prepared by the above method was found to be about 1% lower than the typical Kimchi salinity of 2% (see Examples). Therefore, it reduces the salinity of kimchi, which is consumed in a meal, so it is beneficial to the health of patients and children who have limited salt intake.
본 발명에서는 김치의 냄새를 제거하기 위하여, 마늘, 생강, 양파와 같은 김치 제조에 사용되는 향신 양념류를 60∼70℃에서 5∼20시간 열풍 건조하여 향기성분을 휘발시킨 후 고춧가루, 액젓류, 쌀풀과 혼합한 김치 양념으로 김치를 제조한다. 이와 같이 열풍 건조를 통해 상기 향신 양념류에 포함된 향기성분이 휘발시켜 사용함으로써 관능이 향상되었기 때문에 자극적인 김치 맛을 싫어하는 사람에게 김치 섭취를 도울 수 있고, 해외 수출 확대에 이바지할 수 있다. 상기 향신 양념류를 열풍건조 한 후의 바람직한 조성은 김치 전체 중량을 기준으로 마늘 0.5∼5중량%, 생강 0.1∼3중량%, 양파 0.1∼5중량%를 포함한다.
In the present invention, in order to remove the smell of kimchi, the spice condiments used in the manufacture of kimchi such as garlic, ginger and onion are hot-air dried at 60 to 70 ° C for 5 to 20 hours to volatilize the fragrant components. Kimchi is prepared with Kimchi sauce mixed with. Since the aroma component contained in the spice condiments is volatilized and used through hot air drying as described above, the sensuality is improved, so that it is possible to help the person who dislikes the irritating taste of Kimchi and contribute to the expansion of overseas export. The hot sponge-dried condiments are preferably 0.5 to 5 wt% of garlic, 0.1 to 3 wt% of ginger, and 0.1 to 5 wt% of onion, based on the total weight of the kimchi.
[실시예 1][Example 1]
배추를 65℃ 및 염도 0.5%의 온수에서 20분간 열처리하였고, 마늘, 생강, 양파를 65℃에서 10시간 열풍건조 한 후, 김치 전체 중량을 기준으로 마늘 2중량%, 생강 1.5중량%, 양파 2중량%와 고춧가루 1.5중량%, 액젓류 1.5중량%, 쌀풀 2.5중량%로 혼합하여 김치를 제조하였다.The cabbage was heat-treated for 20 minutes in hot water at 65 ° C and a salinity of 0.5%. The garlic, ginger, and onion were hot-air dried at 65 ° C for 10 hours and then 2% by weight of garlic, 1.5% By weight, 1.5% by weight of red pepper powder, 1.5% by weight of fish sauce, and 2.5% by weight of rice flour.
[실시예 2][Example 2]
배추를 65℃의 온수에서 20분간 열처리 하였고, 마늘, 생강, 양파를 65℃에서 10시간 열풍건조 한 후, 김치 전체 중량을 기준으로 마늘 2중량%, 생강 1.5중량%, 양파 2중량%와 고춧가루 1.5중량%, 액젓류 1.5중량%, 쌀풀 2.5중량%로 혼합하여 김치를 제조하였다.The cabbage was heat-treated at 65 ° C for 20 minutes and garlic, ginger and onion were hot-air dried at 65 ° C for 10 hours. Then, 2% by weight of garlic, 1.5% by weight of ginger, 2% 1.5% by weight of soy sauce, 1.5% by weight of fish sauce, and 2.5% by weight of rice flour.
[비교예 1][Comparative Example 1]
통상적인 배추 절임방법으로 10% 염수에 18시간 절임한 배추에 통상적인 김치 양념류를 혼합하여 김치를 제조하였다. 이때 사용한 염수의 온도는 통상적인 상수 온도인 15℃ 내외였다.Kimchi was prepared by mixing conventional kimchi condiments in Chinese cabbage pickled in 10% saline for 18 hours using a conventional Chinese cabbage pickling method. At this time, the temperature of the brine used was about 15 ° C. which is a normal constant temperature.
[비교예 2][Comparative Example 2]
선행기술(공개특허공보 특2001-83586호)로 배추를 40℃의 10% 염수에서 24시간 절임한 배추에 통상적인 김치 양념류를 혼합하여 김치를 제조하였다.The kimchi was prepared by mixing conventional kimchi condiments in Chinese cabbage pickled in 10% saline at 40 ° C for 24 hours with the prior art (Laid-Open Patent Publication No. 2001-83586).
[비교예 3][Comparative Example 3]
선행기술(등록특허공보 제10-329415호)로 마늘, 생강, 양파, 액젓, 쌀풀을 건조 분말화하여 통상적으로 절임한 배추와 혼합하여 김치를 제조하였다.
Garlic, ginger, onion, fish sauce, and rice flour were dry-pulverized and mixed with Chinese cabbage usually pickled in the prior art (Korean Patent Registration No. 10-329415) to prepare kimchi.
[실험예 1][Experimental Example 1]
아래와 같이 실시예 1 및 비교예 1, 비교예 2로 제조된 김치의 염도를 측정한 결과, 비교예 1, 비교예 2는 통상적인 김치 염도인 2% 내외로 측정되었으나, 실시예 1은 염도 1% 내외로 측정되어 김치의 염도를 낮추는 효과가 관찰되었다.As a result of measuring the salinity of the kimchi prepared in Example 1, Comparative Example 1 and Comparative Example 2, Comparative Example 1 and Comparative Example 2 were measured to be about 2% of the conventional Kimchi salinity, %, And the effect of lowering the salinity of kimchi was observed.
실시예 1 및 비교예 1, 비교예 2로 제조된 김치 염도 측정 결과
The results of the kimchi salinity measurement made in Example 1 and Comparative Example 1 and Comparative Example 2
[실험예 2] [Experimental Example 2]
아래와 같이 실시예 2 및 비교예 1, 비교예 3으로 제조된 김치를 훈련된 20∼30대 남녀 10명 대상으로 쓴맛 중심으로 5점 척도법 관능 평가를 실시하였다. 실시예 2로 제조된 김치는 비교예 1과 비교예 3 대비 높은 전체적인 기호도를 보였다.
The sensory evaluations were carried out on 10 male and 20 female subjects aged between 20 and 30 who were training Kimchi prepared in Example 2, Comparative Example 1 and Comparative Example 3, based on bitter taste. The kimchi prepared in Example 2 showed higher overall preference than Comparative Example 1 and Comparative Example 3.
실시예 2 및 비교예 1, 비교예 3으로 제조된 김치의 관능 평가
Sensory evaluation of the kimchi prepared in Example 2 and Comparative Examples 1 and 3
[실험예 3][Experimental Example 3]
상기 실시예 2 및 비교예 1, 비교예 3에서 제조된 김치를 10℃ 보관하면서 김치 숙성 경시변화를 관찰하였다. 통상적인 김치 제조 방법인 비교예 1로 제조된 김치는 보관 15일 경과 후 산도 1.0%를 초과하여 취식이 거의 불가능한 상태에 도달하였다. 비교예 3으로 제조된 김치는 초기 산도가 0.5 %이고, 통상적인 김치 발효 패턴을 보이지 않았다. 실시예 2로 제조된 김치는 비교예 1과 비교예 3에 비해서 산 생성이 지연되어 신맛의 강도를 낮추어 기호도 증진에도 영향을 주었다.
The kimchi prepared in Example 2, Comparative Example 1 and Comparative Example 3 was stored at 10 占 폚 to observe a change with time in ripening of the kimchi. After 15 days of storage, the kimchi prepared in Comparative Example 1, which is a conventional kimchi manufacturing method, exceeded 1.0% of the acidity and reached a state of almost impossible to eat. The kimchi prepared in Comparative Example 3 had an initial acidity of 0.5% and showed no typical Kimchi fermentation pattern. The acidity of the kimchi prepared in Example 2 was slower than that of Comparative Example 1 and Comparative Example 3, thereby lowering the intensity of the sour taste and also affecting the degree of preference.
김치 숙성 경시 변화 관찰 결과Observation of changes in aging time of kimchi
Claims (4)
향신 양념류를 60∼70℃에서 5∼20시간 열풍 건조하여 향기성분을 휘발시킨 후 고춧가루, 액젓류 및 쌀풀과 혼합하여 김치 양념을 제조하는 과정을 포함하며,
상기 향신 양념류는 마늘, 생강 및 양파이며, 열풍건조 한 후의 향신 양념류는 김치 전체 중량을 기준으로 마늘 0.5∼5중량%, 생강 0.1∼3중량% 및 양파 0.1∼5중량%를 포함하는 것을 특징으로 하는 염도를 낮추고 무취한 김치제조방법.Heat-treating the Chinese cabbage in hot water at a temperature of 45 to 90 DEG C and a salinity of 0.1 to 5% for 5 minutes to 30 minutes;
Drying the spice condiments at 60 to 70 ° C for 5 to 20 hours to volatilize the fragrant components, and then mixing the red pepper powder, the fish sauce and the rice flour to prepare a kimchi sauce,
The spice condiments are garlic, ginger and onion, and the spice condiments after hot air drying include 0.5 to 5 wt% of garlic, 0.1 to 3 wt% of ginger, and 0.1 to 5 wt% of onion, based on the total weight of the kimchi A method of making kimchi with low salinity and odorless.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160026466A (en) | 2014-09-01 | 2016-03-09 | 송영근 | Salting method of cabbage |
| KR20220048926A (en) | 2020-10-13 | 2022-04-20 | (주)새롬웰푸드 | Kimchi seasoning and manufacturing mehtod of the same |
| KR20220141404A (en) | 2021-04-13 | 2022-10-20 | 정문성 | Method for manufacturing low iodine kimchi and low iodine kimchi manufactured thereby |
| KR20230073652A (en) | 2021-11-19 | 2023-05-26 | 농업회사법인 주식회사 자연드림 | How to make apple radish kimchi |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010083586A (en) * | 2000-02-17 | 2001-09-01 | 김순동 | Kimchi and process for preparation thereof using heat-treated cabbage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20010083586A (en) * | 2000-02-17 | 2001-09-01 | 김순동 | Kimchi and process for preparation thereof using heat-treated cabbage |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160026466A (en) | 2014-09-01 | 2016-03-09 | 송영근 | Salting method of cabbage |
| KR20220048926A (en) | 2020-10-13 | 2022-04-20 | (주)새롬웰푸드 | Kimchi seasoning and manufacturing mehtod of the same |
| KR20220141404A (en) | 2021-04-13 | 2022-10-20 | 정문성 | Method for manufacturing low iodine kimchi and low iodine kimchi manufactured thereby |
| KR20230073652A (en) | 2021-11-19 | 2023-05-26 | 농업회사법인 주식회사 자연드림 | How to make apple radish kimchi |
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