KR101445736B1 - Method of manufacturing fermented seasoning stuff powder for Kimchi and fermented seasoning stuff powder for Kimchi manufactured by the method - Google Patents

Abstract

The present invention relates to a manufacturing method of fermented seasoning powder stuff for Kimchi, comprising the steps of (1) manufacturing fermented powder which is prepared by fermenting dried red peppers, garlic, gingers, radishes and stock with live strains of fish sauce including a salted-fermented shrimp and drying the fermented mixture; (2) manufacturing taste seasoning powder by puffing sticky rice and mixing salt and sugar with the puffed sticky rice; and mixing the fermented powder (1) with the taste seasoning powder (2).

Description

TECHNICAL FIELD [0001] The present invention relates to a fermented sauce powder, a fermented seasoning powder, and a fermented seasoning powder,

The present invention relates to a method for producing fermented sauce powder powdered kimchi and a fermented sauce powder powdered kimchi prepared by the method.

Kimchi is produced in four stages. The process is to ferment the vegetables such as cabbage into brine, the process of preparing the sauce, the process of making the sauce to the pickled cabbage, and the process of fermenting the sauteed Chinese cabbage for a certain period of time.

Pickling is a process of dipping vegetables such as cabbage in brine and draining the water contained in the vegetables. When vegetables are dipped in brine, the water contained in the cabbage is taken out to the brine with a high concentration. Kimchi kimchi is about 10 hours before and about 3 hours after the regular kimchi, and the time of kimchi and the concentration of salt are slightly different according to season and region.

The production of the sauce is made by mixing various kinds of materials suitable for tradition and taste according to the region and home. Generally, it is used separately when making kimchi. Kimchi is a paste mixture which is traditionally a mixture of agricultural products such as glutinous rice porridge, broth, seafood such as seafood and seaweed, agricultural products such as pepper and garlic.

The buttermilk is a process of mixing marinated vegetables with marinades, mixing the marinade beverages evenly between the leaves and the stem of the vegetables, and fermenting the marinade with the pickled vegetables in a container for a certain period of time. As such, kimchi is produced by pickling salt water of vegetables such as cabbage, preparing marinades, and frying and fermenting. At the core of kimchi manufacturing, the taste of kimchi is dominated by kimchi sauce. Kimchi seasoning is basically similar, though there is a slight difference between products of each region and each family.

The present invention relates to a method for producing a sauce, in particular, a fermented seasoned powdered kimchi prepared in a fermented and dried state rather than a traditional pasted sauce, and a fermentation product prepared by the method It is about the seasoning powder Kimchi.

Conventionally, there has been a technique for preparing instant sauce for use in the manufacture of kimchi, a composition for instant instant kimchi according to the Korean Patent No. 10-1244922, a method for preparing the same, and an instant kimchi using the same. This Korean Patent Registration No. 10-1244922 discloses a method for preparing a composition for instant kimchi by taking out contents from a plurality of packages and mixing them and preparing the instant kimchi composition. The method comprises drying one selected from salted pickled cabbage or roasted cabbage A dried Chinese cabbage preparation step; A liquid source preparation step of mixing 1 to 4 selected from among salt, sugar, fruit juice, and vinegar with water to prepare a liquid source; A mixture preparation step of preparing a main ingredient mixture by mixing, sterilizing and packing the dried Chinese cabbage and the liquid source; A base source manufacturing step of preparing a white kimchi, pulverizing and squeezing it, sterilizing, drying and packing the same to manufacture a base sauce; The present invention relates to a method for manufacturing a kimchi preparation, comprising the steps of preparing kimchi, sterilizing the kimchi, drying and packing the kimchi, and drying seasoning, Is introduced.

For example, radish, fruit, garlic, ginger, onion, seafood, and grass are used as raw materials for kimchi. First, each material is cleanly washed in flowing water. In case of seafood, Peel, crush and juice the seaweed, and cut or grind the seafood to a size of 1 ~ 10mm. Mix rice or starch powder with water, boil and cool to make grass, or add each ingredient to the processed starch powder. After each of the prepared materials are added, they are freeze-dried or vacuum-lyophilized to form blocks, or the prepared block is pulverized to make powder, or the contents are dried by hot air drying, spray drying, cold air drying or vacuum drying Powder is made. In the case of the block thus prepared, the ozone gas is sterilized at a concentration of 0.1 to 3 ppm for 1 to 60 minutes. In the case of the powder, the mixture is sterilized by an internal or external combination method using infrared rays or laser pulses, Dry seasoning is prepared.

However, the above-mentioned dry powder for the preparation of kimchi according to the above-mentioned Korean Patent No. 10-1244922 can not produce kimchi with only the dry powder, and the dried Chinese cabbage prepared separately is added with 1 to 4 selected from among salt, sugar, fruit juice, The present invention relates to a fermented sauce powder which is used in combination with a base sauce which is prepared by mixing and squeezing and then sterilizing, drying and packing the white kimchi, It is different from the way that Kimchi cow is sprinkled on just pickled vegetables or when it is small, it can make Kimchi by kneading with a little bit of water.

As another prior art related to the present invention, Patent Application No. 10-2011- 0071409 discloses a paste-type red pepper fermentation composition which can be used for various cooking seasonings, a seasoning composition using the pasty composition, and a production method thereof, It is a fermented composition based on red pepper which can be used for various cooking seasonings and is a technique using red pepper as a main ingredient. This is different from the technical contents to be achieved by the present invention and fermentation of the raw material of the fish sauce itself is fermented mainly by the fermentation of the raw material of the fish sauce itself and therefore the characteristics and the composition and content of the raw materials are different from each other , It is different in that it is used as a main ingredient of universal kimchi sauce, and its shape differs in that it is a powder product.

Korean Registered Patent No. 10-1244922 (Announcement March 3, 2013) Korean Patent Publication No. 10-2013-0010648 (published on March 29, 2013)

In the production of kimchi, the cost of raw materials is 55 ~ 65% of the total cost, because of the cost of kimchi seasoning. The most troublesome and complicated work is the manufacture of kimchi seasoning sauce. It is crucial. Therefore, manufacturing of kimchi sauce seasoning requires considerable time, space, and economic qualities such as preparation of various raw materials with low purchase cost, stepwise preparation of ingredients and appropriate amount of materials, so Hyundai young housewives hesitate to dip kimchi directly It is because of the burden on the sauce for kimchi. Therefore, there is a difficulty in producing a small amount of a proper kimchi at home, and in a large amount of cases, it is a manufacture of a kimchi spice sauce.

Therefore, the fermented seasoned powdered kimchi is not a simple raw material composition, but fermented powder product which does not require seasoning and is suitable for the taste which is conventionally produced in home and industry, It is required to provide a fermented sauce powder powder Kimchi which is easy to store and easy to store and which is made by kneading with fermented sauce powder powder Kimchi of the present invention by spraying or kneading with a small amount of water when the water is small.

The object of the present invention is to produce a fermented seasoned powdered kimchi beef of agricultural products, such as soup stock, fermented glutinous rice, dried pepper powder, garlic, ginger, sesame, carrot, onion, In the first step, the raw material is pulverized, ground and concentrated, mixed and fermented, followed by drying and pulverization to obtain a fermented powder. In the second step, glutinous rice is puffed and powdered with salt and sugar, And then the two powders obtained through the first and second steps are mixed in the third step to provide a fermented sauce powdered kimchi beef.

In the first step, the dried red pepper is crushed and the garlic, carrot, ginger, onion, and garlic, which are high in water content, are ground, and the raw material is concentrated with a composite material. A liquid containing concentrated broth is added to the above- 1: 0.5 ~ 1.5, and the fermented powder is obtained by drying and pulverizing the fermented product of its own live bacteria contained in the fermented seaweed to a moisture content of 10% or less.

In the second step above, the glutinous rice is puffed, powdered with salt and sugar, mixed with sesame and peanut to obtain tallow powder.

In the third step, the powder obtained from the first and second steps is mixed to complete the final fermented sauce powder powdered kimchi, which can be easily sprinkled on vegetables including Chinese cabbage to make kimchi and pickled kimchi. It is possible to provide a fermented sauce powder Kimchi which can be used for cooking.

The fermented seasoned powdered kimchi prepared by the step-wise process of the present invention has the effect of reducing the time, space, and economy in the production of kimchi and the like, and it can be fermented and fermented if only the required materials such as vegetables are prepared without any preparation and troubles in the home or industry Can be used as a multi-purpose sauce powder source and can contribute to internationalization of Korean food culture.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a diagram showing an outline of a manufacturing process of the present invention

The method for manufacturing a fermented seasoned potato powder Kimchi beef according to the present invention is characterized by comprising the following steps.

Step 1: Basic seasoning material Fermentation powder manufacturing process

Dried red pepper is ground to 10 to 80 mesh and at least three of garlic, carrot, radish, ginger, onion and wave with high water content are selected and polished with a grinder in 20 to 40 mesh, Prepare a crushing material of the material and prepare a composite material in which at least one of anchovy, chicken, garlic, onions, and waves is additionally selected, and the beef, beef, radish, clam, The concentrate is prepared by mixing the salted shrimp and the fish sauce in the concentrated broth obtained by boiling in water. The concentrated broth is prepared by mixing the composite material and water at a ratio of 1: 4 to 8 and adjusting the amount of water to 100% Concentrate until 20 ~ 30% and rescue the stomach. The shrimp sauce and the fish sauce are mixed in an amount of 20 to 40% by weight: 80 to 60% by weight, and then mixed with 80 to 60% by weight of 20 to 40% by weight of the concentrated sauce mixture. The mixture of the ground seasoning material and the seasoning mixture is mixed at a weight ratio of 1: 0.5 to 1.5 to prepare a blended material. The blended material is fermented at 20 to 40 DEG C for 2 to 6 days, The material is dried at a moisture content of 10% or less and pulverized to 10 to 80 mesh to obtain a fermented powder of the base seasoning material.

In the present invention, the fermentation of the above-mentioned compounding material is a fermenter developed for practicing the present invention, which is made of SUS and has a capacity of 500 liters and is of an open-top vertical type. The stirring time adjusting device for homogenizing the internal temperature stirs the impeller, It is an agitator-type fermenter which fermentes by a temperature regulating device and automatically discharges after fermentation.

The fermentation according to the present invention is advantageous in that the natural seasoning and the chemical seasoning are not added or minimally added due to the improvement of the taste of the basic seasoning material and the composite material and the degradation through fermentation.

The process for obtaining the fermentation powder of the basic seasoning material will be described in more detail in stages.

(a) Preparing the ground seasoning material (grind powder) Step

And 60 to 80% by weight of pulverized product of dry pepper 10 to 80 mesh and 20 to 40% by weight of a ground product of at least three selected from garlic, carrot, ginger, radish, onion and wave to 20 to 40 mesh, It is the step of preparing the crushed material (grind powder) of seasoning material.

(b) Concentrated broth preparation stage

A composite material obtained by mixing at least one selected from anchovy, chicken, garlic, onions, and waves as an optional seawater ingredient is added to water as an essential seawater ingredient, such as beef, beef, radish, clam, kelp and mushroom, Boiling and concentrating the mixture at a ratio of the composite material: water = 1: 4 to 8, concentrating the mixture to such an extent that only 20 to 30% of the amount of the initially introduced water remains, and then discharging the granules thoroughly. This concentration process is a steam cooker. It can be done using a general pot and autoclave, and the effect of concentration is better when the autoclave is used.

(c) Preparation of mixed seasoning liquid

A method of making a mixed seasoning solution by mixing a fish sauce and a salted shrimp with the above-mentioned concentrated seawater, wherein the fish sauce is selected from anchovy fish sauce and canary fish sauce, wherein 80 to 60% by weight of the selected fish sauce is mixed with 20 to 40% 60% by weight and 20 to 40% by weight of the concentrated concentrated broth are mixed to prepare a mixed seasoning solution.

(d) Blending of the ground seasoning material and the seasoning mixture

The step (a) is a step of blending the ground seasoning material prepared in step (a) and the mixed seasoning solution prepared in step (c) at a weight ratio of 1: 0.5 to 1.5 to prepare a blended material.

(e) Fermentation step of the compounding material

The step (d) is a step of fermenting the compounding material prepared in step (a) with a fermenter at a temperature of 20 to 40 ° C for 2 to 6 days.

In this process, a fermenter developed for the present invention is made of SUS and has a capacity of 500 L, is an upper opening vertical type, can be stirred with an impeller, stirred with a stirring time adjusting device to uniformize the internal temperature, And is fermented by a temperature control device. It is automatically discharged after fermentation.

(f) drying of the fermented compounding step

Drying the mixed material fermented through step (e) to a moisture content of 10% or less by a drying method selected from hot air drying, freeze drying, spray drying, and vacuum drying.

(g) pulverizing the dried compounding material

The dried compounding material obtained in the step (f) is pulverized with a powder of 10 to 80 mesh by a pulverizer to obtain a fermented powder of the base seasoning material.

Step 2: Preparation of tallow powder

The fermented seasoning powder powdered kimchi according to the present invention is not composed of only the fermented powder of the basic seasoning material obtained by the first step (the process of producing the fermented basic seasoning material), but the fermented powder of the basic seasoning material and the A flavored final fermented seasoned powder Kimchi beef is prepared by mixing the tallow powder obtained through the tallow powder manufacturing process at a predetermined ratio.

Hereinafter, a process for producing tangible powders is described in detail. The process of producing tangible powders by pulverizing glutinous rice powder, pulverizing sugar and salt, and pulverizing and mixing sesame seeds with selected raw materials, peanuts and almonds.

(a) Bulked glutinous rice pulverization step

Swelling; puffing refers to a phenomenon in which an elastic gel (gel) absorbs a liquid to increase its volume. Puffing means narrowing the volume to a porous phase by instantly evaporating the water by pressurizing and heating the cereal grains or legumes and rapidly returning to normal pressure. In a broad sense, however, (Such as rice cake or popcorn) in which evaporation of water rapidly occurs to form a porous structure or a dough mixed with an expanding agent is rapidly heated to generate a gas such as CO ₂ to form a porous structure.

In the present invention, the expanded glutinous rice is a swelling of glutinous rice. The glutinous rice glutinous rice is used to utilize texture and texture of glutinous rice porridge. The glutinous rice is extruded by a conventional method with a discharge ratio of 1: 2, a screw speed of 300 RPM , A barrel temperature of 90 ° C, and a raw material having a water content of 15-19% of glutinous rice is poured into it, and then the expanded glutinous rice is pulverized to 60-80 mesh.

(b) Manufacturing step of mixed tinge element (additive element)

Salt and sugar are crushed and mixed with 0.5-1.9% of salt, 0.5-1.9% of sugar, 0.1-0.5 of sesame, 0.1-0.5 of peanut or almond, to prepare a mixed palm oil component. Here, sesame seeds can be used as raw materials or ground, and ground nuts such as peanuts and almonds can be ground to 20 mesh or less. For reference, the raw material is good when the shelf life is one year or more, and the flavor is good when the ground food is used when the shelf life is less than one year.

(c) Preparation of tallow powder

And 75 to 55% by weight of the mixed viscous element prepared by the step (b) is added to 25 to 45% by weight of the expanded glutinous rice powder obtained by the step (a) to obtain a viscous powder.

Step 3: Fermented seasoning powder Kimchi preparation process

This step is a step of mixing the fermentation powder of the basic seasoning material obtained by the first step (the basic seasoning material fermentation powder producing step) with the tin powder obtained by the second step (tallow powder manufacturing step) The fermented sauce powder powdered kimchi of the present invention is obtained by mixing 90 ~ 55 wt% of the fermented basic seasoning material powder and 10 ~ 45 wt% of the gummy powder as a final fermented seasoning powder kimchi powder.

For efficient subsequent fermentation in the step (a) of the first step of the present invention (preparation stage of grind powder of the basic seasoning material), 60 to 80 wt% of pulverized product of dried pepper 10 to 80 mesh, And 20 to 40% by weight of a 20 to 40 mesh material, such as corn, garlic, carrot, ginger, radish, onion and the like, has a high water content. In the case of crushing and grinding, But the range of the mesh degree is limited because it is efficient in workability and economical efficiency. The reason why the weight percentage is limited in the blend is that it is preferable from the viewpoint of productivity. At 10 ~ 80 mesh, 10 ~ 40 mesh is suitable for kimchi and 40 ~ 80 mesh is suitable for kakdugi and kimchi.

In addition, in the step (b) of the first step (concentrated and concentrated water preparation step), the mixed material and water are concentrated and extracted at a weight ratio of 1: 4 to 8, Is performed as a basic material, and the concentration range of the total amount of water is 20 to 30%.

In addition, in the step (c) of the first step (mixing step), when mixing the concentrated broth and the shrimp (shrimp + fish sauce), the weight ratio of 1: 0.5 to 1.5 is used. When the ratio is less than 0.5, , The drying step is not efficient.

In the step (e) of the first step (fermentation step of the compounding material), fermentation is limited to 20 to 40 ° C because fermentation is slow at 20 ° C or less, and fermentation The original meaning is lost. In the present invention, 30 DEG C is most effective. In addition, the fermentation is less complicated at 2 days or less and the foot taste is strong. At 4 days or more, the completion of fermentation is enhanced. Considering that the fermentation perfection required by the present invention is not different from the commerciality, the optimum fermentation efficiency The upper limit is 6 days. At this time, it is effective to use an auxiliary fermentation strain which does not collide with the own live strain.

In the step (f) of the first step (drying step of the fermented compound), the browning occurs at a temperature of 60 ° C or higher in the hot-air drying during drying, and when the water discharge is unreasonable, the browning phenomenon becomes more severe, It is not desirable. It is preferable to fix the fermentation product at 50 DEG C and continuously discharge the water so that the product temperature of the fermentation product is maintained at a low temperature and dry the moisture content to 10% or less. Among the drying methods selected in the drying step, freeze drying was not preferable due to the time and economic burden, but the commerciality was effective.

The grinding in the step (g) (the step of pulverizing the dried compounding material) of the first step is performed at 10 to 80 mesh to uniformize the texture and color of the kimchi and uniform dispersion of the sauce, Is suitable for kimchi, and 40 ~ 80 mesh is suitable for kakdugi, kangchi and multi-purpose sauce. Above 100 mesh is good, but it is not economical when it is used and it is used.

Meanwhile, glutinous rice porridge is used in the production of a common sauce in step (a) of the second step (expanded glutinous rice pulverization step) in the second step. In the present invention, the glutinous rice serves as such, The ratio of 1: 2 is intended to limit the physical fever and make it taste and texture like glutinous rice porridge

In the third step of the present invention, the fermentation powders of the basic seasoning material and the tinge powder were found to be excellent in color and taste at a ratio of about 70% by weight with respect to the total amount in the case of kimchi, , And the completion rate of the tastant powder was about 30% by weight and the completion degree was 20% or less in other general purpose applications.

According to the present invention, the fermented sauce powdered kimchi pot with the fermented sauce powder is prepared by sprinkling the fermented sauce powder powder of the present invention on the vegetables of the material of the present invention even if the complicated operation of making the general kimchi sauce is not performed when the pickled kimchi and the kimchi are made. In addition to the completion of the fermented and aged flavored kimchi, it also provides a versatile fermented sauce powder kimchi according to the blending ratio.

Hereinafter, specific examples of the present invention will be described by way of examples, but the present invention is not limited thereto.

< Example  1 to 5 and Comparative Example  1 to 2>

Crushed garlic pepper in 40 mesh, grind garlic ginger and 20 mesh, and mix with 25% concentrated broth with kelp, kelp, beef, chicken, radish, garlic, mushroom, A mixture of the fish sauce and the shrimp was mixed at a weight ratio of 1: 1. The ground seasoning was mixed with the above ground material, and 10 kg of water was collected per day while fermenting at 30 ° C in a 500 L capacity fermenter. The water content was 14% Dried, and pulverized to 40 mesh. The fermented powders obtained by each step of the process were subjected to an evaluation by each of 10 experts and field technicians. The results are shown in Table 1 below.

division
Number of days of fermentation
Fermentation degree
Productivity
Industrial property
Remarks Example 1 2 2 3.5 3.5 Mixture weight ratio = crushed and ground product (1): liquid (1)
Fermentation temperature 30 ℃,
Fermentation dry matter water content 10%
Crushing is fixed at 40 mesh
Fermentation: Sensory Test
Productivity: Self-perfection
Industry: Applicability on site Example 2 3 3.5 4.5 4.5 Example 3 4 5 5 5 Example 4 5 5 5 5 Example 5 6 5 5 4.5 Comparative Example 1 One - One One Comparative Example 2 7 5 5 4.5

( 1 point: Very bad, 2 points: Poor, 3 points: Normal, 4 points: Good, 5 points: Very good)

As can be seen from the results shown in Table 1 above, the fermented powder can be applied to each of the items in the evaluation of each item. From the results of Example 1, it can be applied. The same result is obtained in the item, and therefore, the third embodiment is most preferable in terms of economical field application.

< Example  6 to 8 and Comparative Example  3-4>

The sugar and salt were crushed to 60 mesh in 25 to 45 wt% of expanded glutinous rice pulverized into 80 mesh by limiting the conditions of the extruder and the degree of the cooking of the glutinous rice was 100% : 0.9: 0.1: 0.1 weight ratio was 75 to 55% by weight, and the tasted powder blended according to the weight% was evaluated by each of 10 experts and field technicians. The results are shown in Table 2 below. .

division Mixing ratio Industrial property Productivity Remarks Example 6 25:75 3 2 Mixing ratio = expanded glutinous rice + other ingredients
Puffed glutinous rice: Alpha 100%
Other ingredients:
0.9: 0.9: 0.1: 0.1
Productivity: Self-perfection
Industry: Applicability on site Example 7 35:65 4.5 5 Example 8 45:55 5 4 Comparative Example 3 15:85 One 3 Comparative Example 4 55:45 5 One

(1 point: Very bad, 2 points: Poor, 3 points: Normal, 4 points: Good, 5 points: Very good)

As can be seen from the results of the above Table 2, there is no difference in Examples 7 and 8 in the portion where the tastant powder is evaluated for each item, but in the present invention, the choice of Example 7 is preferable.

< Example  9-13 and Comparative Example  5 to 6>

In order to obtain a desirable blend ratio of the fermented powder and the gummy powder for commercialization of the fermented seasoned powdered kimchi sub-commodity, the fermented powder of Example 3 and the gummy powder of Example 7 were varied in weight percentage, Powdered kimchi was prepared and evaluated for applicability and economical efficiency to 10 experts and field technicians. The degree of preference was evaluated by applying to kimchi and kimchi, Respectively.

division
Mixing ratio
Applicability
Economics consumer
Likelihood Remarks Example 9 55:45 2.5 3 2.5 Mixing ratio: fermentation powder + tallow powder
Compounding water content 10%
Crushing was also performed with 40 mesh fixed.
Applicability: Actual application
Economics: cost and workability aspects
Consumer preference: taste, purchase intention, etc. Example 10 60:40 3.5 4.5 4 Example 11 70:30 4.5 5 5 Example 12 80:20 4.5 4.5 5 Example 13 90:10 5 3 4 Comparative Example 5 50:50 One 3 One Comparative Example 6 95: 5 5 2 3

(1 point: Very bad, 2 points: Poor, 3 points: Normal, 4 points: Good, 5 points: Very good)

As can be seen from the results of Table 3 above, it can be applied from Example 9 in the portion evaluated for each item, and it can be applied to Examples 11, 11, 12 and 13, The higher the weight percentage of the fermented powder is, the higher the applicability. However, the embodiment 11 is most preferable in terms of applicability and consumer preference of kimchi during the evaluation required in the present invention.

As can be seen from the above, the present invention can provide a simple fermented sauce powdered kimchi beef which is complicated and troublesome.

Claims (5)

Preparation of ground meal (grind powder) of basic seasoning material, preparation of concentrated seasoning water, preparation of mixed seasoning liquid, mixing step of ground seasoning material and mixed seasoning liquid, fermentation step of compounding material, A step of drying and a step of pulverizing the dried compounding material; a step (step 1) of producing a fermented basic seasoning material;
(Second step) comprising a step of grinding expanded glutinous rice, a step of producing mixed gummy element (additive element), and a step of producing gummy powder; And
A step (third step) of mixing the fermented basic seasoning material obtained by the first step and the tallow powder obtained by the second step;
;
The fermentation powder preparation step of the basic seasoning material (first step)
60 to 80% by weight of pulverized product of dried red pepper 10 to 80 mesh and 20 to 40% by weight of a ground product obtained by grinding at least three selected from garlic, carrot, ginger, radish, onion and wave into 20 to 40 mesh are mixed Preparing a ground powder (abrasive powder) of the basic seasoning material;
A composite material obtained by mixing at least one selected from anchovy, chicken, garlic, onion, and wave as an optional seawater ingredient consisting of beef, beef, radish, clam, kelp and mushroom as an essential seawater ingredient, Concentrated water so that the amount of water is 20 to 30%;
The step of preparing the mixed seasoning solution by mixing the fish sauce and the salted shrimp with the above-mentioned concentrated seawater, wherein the fish sauce is selected from anchovy fish sauce and canary fish sauce, 80 to 60% by weight of the selected fish sauce and 20 to 40% To 60 wt% of the concentrated seasoning water and 20 to 40 wt% of the concentrated seasoning water;
Mixing the ground seasoning of the base seasoning material and the seasoning mixture at a weight ratio of 1: 0.5 to 1.5 to form a blended material;
Adding the compounding material into a fermenter and fermenting its own live bacteria contained in the sauce to 20 to 40 DEG C for 2 to 6 days;
Drying the fermented blended material at a moisture content of 10% or less by a drying method selected from hot air drying, freeze drying, spray drying and vacuum drying; And
Pulverizing the dried compounding material into a powder of 10 to 80 mesh with a pulverizer;
Wherein the fermented seasoning powder is prepared by a method comprising the steps of:
delete According to claim 1, the ternary powder manufacturing process (second process)
The glutinous rice was extruded by using an extruder at a discharge ratio of 1: 2, a screw speed of 300 RPM, a barrel temperature of 90 ° C, and a raw material having a moisture content of 15 to 19% Pulverized glutinous rice pulverization step of pulverizing into 80 mesh;
Salt and sugar, and mixing the salt with 0.5-0.9: sugar 0.5-0.9: sesame 0.1-0.5: peanut or almond 0.1-0.5 weight ratio to prepare a mixed flavor ingredient; And
Blending 25 to 45% by weight of the expanded glutinous rice powder with 75 to 55% by weight of the mixed flavor ingredient prepared by the above step;
Wherein the fermented seasoning powder is prepared by a method comprising the steps of:
A method for producing fermented seasoned powdered kimchi, characterized by comprising 90 to 55% by weight of fermented basic seasoning material prepared according to claim 1 and 10 to 45% by weight of tallow powder prepared according to claim 3
A fermented seasoned sauce powder prepared by a manufacturing method according to any one of claims 1 to 3

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