KR101576551B1 - Preparing Method of Kimchi Dressing - Google Patents

Abstract

The present invention relates to a method of manufacturing a kimchi seasoning including soybean fermentation broth, anchovy, mulberry, traditional soy sauce and red pepper powder containing an improved meju and seasoning extract, and a kimchi seasoning, It is possible to maintain the storage and functionality of the kimchi and to provide a unique taste and to provide a kimchi suitable for the taste of foreigners while making up for the disadvantages of the kimchi having a subtle smell.

Description

{Preparing Method of Kimchi Dressing}

The present invention relates to an easy-to-use kimchi seasoning and a method for producing the same. More specifically, the present invention relates to a kimchi seasoning which is easy to use, and more particularly, And to a kimchi seasoning and a manufacturing method thereof.

If you do not use seafood or reduce the amount of salt in order to reduce the amount of salt used to make kimchi, you might think that it will not taste Kimchi. However, in the inland mountains where it is difficult to find seafood or salted fish, I have made kimchi. The present invention is based on the data on kimchi made from our traditional soy sauce described in a cookbook written about 100 years ago called 'side dishes'. The above article is a Korean manuscript on the food that was written by Milyang Son, the daughter-in-law of the family of the Pearl River in the Cheongju area of Chungcheongbuk-do province in the late 19th century, and was supposed to have been rearranged by his grandson in 1913. The kind of food, And contains a record of 46 different side dishes. The inland area of Chungcheong province has a lot of salt and dried fish rather than salted fish, and it has a lot of soybean farming, so traditional soy sauce dipped with soy and salt has developed. Of course, kimchi dipped in traditional soy sauce may also have the disadvantage that it tastes fine and smells subtle.

As a prior art related to the kimchi seasonings, Korean Patent No. 10-0609450 (Kimchi seasoning using germinated peanuts), Korean Patent Laid-Open No. 10-2007-0071643 (a method of producing kimchi seasonings and a method Korean Patent No. 10-0228880 (Preparation method of natural seasoned kimchi sauce), Korean Patent No. 10-1290650 (Production method of sauteed seaweed sauce using deep sea water), Korean Patent Laid-Open No. 10 -2008-0015178 (instant kimchi sauce added with red ginseng with improved storage stability and Kannari sauce) and kimchi using the same. However, the present invention relates to a method for manufacturing kimchi sauce by using anchovy sauce, shrimp sauce or canary sauce or the like alone or in combination thereof The technical structure is different from that of the present invention.

The inventors of the present invention have conducted studies to solve the problems of the prior art as described above. Based on the soy sauce manufacturing method, the inventors of the present invention have found that a soy sauce containing a mixture of a medicament such as Hwanggi and a natural food extract such as a Korean horse mackerel, The present inventors have found that a kimchi seasoning substituting a fermented soybean fermented with natural nutrients can bring about the unique function of kimchi and fermentation taste, thus completing the present invention.

Accordingly, an object of the present invention is to provide a kimchi sauce capable of maintaining the functionality of the kimchi and providing a unique taste while complementing the disadvantage of the kimchi having a subtle odor.

In order to achieve the above object, the present invention provides a kimchi seasoning including soybean fermentation broth, corn, cherry, and red pepper powder containing an improved meju and seasoning extract.

In order to achieve the above object, the present invention also provides a method for producing a fermented soybean fermented milk, comprising the steps of: preparing an improved meju, producing an extract of a seasoning material, fermenting a mixture solution of the modified meju and a seasoning material, And adding the crude fermented soybean fermented juice with succinic acid, mucilage, and red pepper powder, followed by heating and cooling.

Further, in order to achieve the above object, the present invention provides the kimchi sauce.

The kimchi seasoning according to the present invention is a kimchi seasoning substituting for the most salty and smelly fermented seafood in the kimchi seasonings, and is a soybean fermented soybean meal raw material, a seasoning extract and a lactic acid bacterium extracted from natural ingredients such as herbal medicine, dried fish, When kimchi is prepared by using the kimchi seasoning composition of the present invention, it is possible to easily produce kimchi and improve the disadvantages of the kimchi which smells subtle, A suitable kimchi can be provided.

The present invention relates to a method for producing a kimchi sauce comprising a fermented soybean fermented milk, an improved fermented meju, an extract of seasoning ingredients, and the like, and more particularly, to a method for producing an improved meju, Preparing a fermented soybean fermentation broth by fermenting and aging a mixture solution of an improved meju and a seasoning material extract, adding the fermented soybean fermentation broth to a fermented soybean fermentation broth, And a method for producing the same.

1. Preparation of improved meju

The modified Meju is prepared by soaking soybeans at a temperature of 100 ° C to 120 ° C for 30 minutes to 3 hours after soaking, cooling the soybean to a temperature of 35 ° C to 40 ° C, Roasted barley flour in an amount of 1 to 3% by weight based on the total weight of the soybean and 0.0001 to 0.0003% by weight of Aspergillus oryzae in relation to the total weight of the soybean are added and heated at 30 to 35 ° C for 45 to 50 hours Manufacture by imperial.

2. Preparation of seasoning extract

The extract of seasoning material contains 2 ~ 4 wt.% Of Hwanggi, 0.5 ~ 1.0 wt.% Of licorice, 2 ~ 3 wt.% Of green tea, 2-3 wt.% Of dry hearing, 1 ~ 5 wt.% Of dried seaweed, 10 to 12 wt% of Hwang Taepo, 1 to 5 wt% of barley shrimp, 3 to 10 wt% of garlic, 1 to 5 wt% of ginger, 1 to 3 wt% of dried red pepper, 2 to 6 wt% 5 to 10% by weight of onion, 3 to 6% by weight of onion and purified water of the remainder are put into an extraction tank and extracted at a temperature of 100 to 120 ° C for 1 to 3 hours, followed by filtration. The above filtration can be performed by a conventional method using a 60 to 100 mesh filter net.

3. Production of soybean fermentation broth

The soybean fermentation broth is prepared by adding 20 to 30% by weight of the modified Meju, 55 to 70% by weight of the seasoning extract, and 10 to 15% by weight of the salt of mannitol to the total weight of the material for manufacturing the fermentation broth of soybean, Fermentation for 10 to 30 days, and filtration.

4. Manufacture of Kimchi Seasoning

The kimchi seasonings were prepared by adding 20 ~ 40 (30.9)% by weight of starch, 5 ~ 10 (7.8)% by weight of mucilage and 30 ~ 40% by weight of red pepper powder to the soybean fermentation broth, To 100 ° C for 10 to 20 minutes and then cooled to room temperature.

The mugwort can be aged for 3 years or more, preferably 3 to 10 years, by adding a saccharide such as sugar to the ripe plum, and then, by the usual method.

A functional ingredient may be further added to improve the functionality during the preparation of the kimchi sauce. The functional ingredient may be added in an amount of 0.5 to 1% by weight based on the total weight of the kimchi seasoning.

The reason for adding the seasoning and plum fermentation broth to the kimchi seasoning of the present invention is to promote the proliferation of the lactic acid bacteria.

In order to prevent deterioration during the distribution process or during storage for a long period of time during the production of the kimchi seasoning of the present invention, the above-described kimchi seasoning may be put into a sterilized container and vacuum packaged.

The present invention also relates to the kimchi seasoning composition.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

<Examples> Preparation of Kimchi Seasoning

Ten kilograms of soybeans were added to purified water for 8 hours, and then added to a cauldron. The flour was heated to normal temperature for 4 hours at ambient pressure. The thus-heated soybeans were cooled to 37 DEG C and 1.0 kg of roasted barley flour and 25 g And the mixture was spread evenly over the box and emulsified for 48 hours in an imperial chamber at 35 ° C to obtain 11.6 kg of modified meju.

300 g of licorice, 75 g of licorice, 250 g of licorice, 250 g of dried persimmon, 250 g of dried kelp, 1,100 g of Hwang Taepo, 300 g of barley shrimp, 600 g of garlic, 300 g of ginger, 200 g of dried red pepper, Purified water was put into an extraction tank, and then extracted at a temperature of 110 ° C for 2 hours. Then, the filtrate was filtered through an 80-mesh screen to obtain 7.3 kg of a seasoned material extract.

11.6 kg of the modified meju prepared above, 30 kg of the seasoning extract, and 5.6 kg of the salt of sunflower were put into a fermentation vessel, aged for 20 days while being kept at 55 ° C, and then filtered through a filter net of 80 mesh size to obtain 24.3 kg of fermented soybean.

The soybean fermentation broth obtained above was added to a cauldron, 7.5 kg of morning syrup, 2.0 kg of 4-year-old fermented mulch blue and 8.5 kg of red pepper powder were added, followed by boiling at 100 ° C for 15 minutes, Seasoning.

<Comparative Example> Preparation of Kimchi Seasoning for Comparative Test

For the comparative test, the kimchi seasoning, the kimchi seasoning, the salinity and the red pepper powder content

(See Table 1).

&Lt; Application example and comparative application example >

As shown in Table 5 below, the kimchi was immersed in a kimchi jar and aged in a refrigerator at 5 ° C in the kimchi sauce obtained in the above Examples and Comparative Examples.

Mixing ratio of cabbage kimchi division Mixing ratio (% by weight) Example Comparative Example Pickled cabbage 80 80 Kimchi sauce (present invention) 15 - Unhealthy 5 5 Anchovy sauce - 6 chili powder - 3 garlic - 3 ginger - One Green onion - 2 Sum 100 100

&Lt; Test Example 1 > Measurement of pH and acidity of Kimchi

The kimchi prepared in the application example of the present invention and the comparative application example were sampled at an interval of one week while being matured at 5 ° C, and then the acidity and pH of each kimchi were measured. The pH was measured with a pH meter (Mettler-Toledo 345, USA) using 20 mL of the kimchi solution as a sample. Measure acidity by taking 10 mL of Kimchi solution

The solution was titrated with 0.1 N NaOH solution until the pH reached 8.1, and then the value consumed was expressed in terms of lactic acid by the following equation.

Titratable acidity (% of lactic acid) = Amount of NaOH used in titration (mL) 占 F 占 0.009 占 100 / Sample weight (g)

F: factor of 0.1 N NaOH

PH measurement result of kimchi Aging period (note) 0 One 2 3 4 5 Application example 5.4 5.1 4.8 4.5 4.3 4.2 Comparative application example 5.5 5.2 4.6 4.3 4.2 4.0

Result of acidity measurement of kimchi Aging period (note) 0 One 2 3 4 5 Application example 0.33 0.34 0.56 0.85 0.97 0.98 Comparative application example 0.32 0.35 0.63 0.91 1.04 1.17

As shown in Tables 2 and 3, the pH and acidity of the kimchi which were 5 weeks old were higher than those of the comparative example, and the acidity was lower than that of the application example.

Test Example 2 Measurement of DPPH radical scavenging activity

The DPPH radical scavenging activity of kimchi was measured according to the Blois method (Blois, MS 1958. Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199). After 4 weeks of fermentation, 10 g of kimchi was placed in a pouch dedicated to Stomacher, 90 mL of distilled water was poured, and homogenized using a Stomacher (Promedia SH-II M, Tokyo, Japan) for 1 minute. 2 mL of the supernatant was dissolved in 0.2 mM DPPH 1-diphenyl-2-picrylhydrazyl), and the mixture was allowed to stand at room temperature for about 30 minutes. Absorbance was measured at 517 nm. Distilled water was used as a control. DPPH radical scavenging activity was calculated by the following equation. DPPH radical scavenging activity (%) = 100 - [(absorbance of sample / absorbance of control) × 100]

The DPPH radical scavenging ability of kimchi division Example Comparative Example DPPH radical scavenging ability (%) 76.3 63.8

As shown in Table 4, the kimchi of the example showed higher DPPH radical scavenging activity, i.e., antioxidant activity, than kimchi of the control.

<Test Example 3> Sensory evaluation of kimchi

4 weeks of fermentation and comparative examples of kimchi were evaluated by 5-point scale for taste, texture and general taste of well-trained sensory test agents (10 persons in their 20s ~ 60s) Respectively.

Sensory evaluation of kimchi division flavor incense Texture Overall likelihood Application example 4.3 4.2 4.3 4.3 Comparative application example 3.9 3.8 4.0 3.9

As shown in Table 5, the application examples showed better taste, smell, texture, and overall preference than the comparative examples.

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 or scope of the invention as defined in the following claims It will be understood that the invention may be varied and varied without departing from the scope of the invention.

The kimchi seasoning according to the present invention can be used in place of soy sauce, which has a very high salinity and a high odor, and is used as a raw material for seasonings for the propagation of lactic acid bacteria, together with herbal extracts extracted from natural medicinal materials and natural ingredients such as dried fish, When the kimchi is prepared using the kimchi seasoning composition of the present invention, it is possible to maintain the functionality of the kimchi and to provide a kimchi which can give a unique taste while supplementing the disadvantage of the subtle smell of kimchi It is possible to contribute to the globalization of kimchi by adapting to the preferences of foreigners.

Claims (8)

A method for producing a kimchi seasoning comprising mixing a fermented soybean juice, an extract of Chojung,
The seasoning material extract solution contains 2 to 4% by weight of an emerald, 0.5 to 1.0% by weight of licorice, 2 to 3% by weight of green tea, 2 to 3% by weight of a dry auditory sense, 1 to 5% 10 to 12 wt% of Hwang Taepo, 1 to 5 wt% of barley shrimp, 3 to 10 wt% of garlic, 1 to 5 wt% of ginger, 1 to 3 wt% of dried red pepper, 2 to 6 wt% 5 to 10% by weight of onion, 3-6% by weight of onion and purified water of the remaining part are put into an extraction tank and extracted at a temperature of 100 to 120 캜 for 1 to 3 hours and then filtered to prepare a kimchi sauce Way The method according to claim 1, wherein the modified Meju is prepared by soaking soybeans at a temperature of 100 ° C to 120 ° C for 30 minutes to 3 hours, cooling the soybeans to 35 ° C to 40 ° C, 1 to 3% by weight of roasted barley flour based on the total weight of the soybeans and 0.0001 to 0.0003% by weight of sulfuric germanium based on the total weight of the soybean are added to the cooled soybeans, and the flour is heated at 30 to 35 DEG C for 45 to 50 hours A method of manufacturing a kimchi sauce characterized by being manufactured by Imperial delete The fermented soybean fermented milk according to claim 1, wherein the soybean fermentation broth comprises 20 to 30% by weight of the modified Meju, 55 to 70% by weight of the seasoning extract, and 10 to 15% Fermenting for 10 to 30 days while keeping the temperature at ~ 60 ° C, and then filtering the mixture to prepare a kimchi seasoning The method of manufacturing a kimchi seasoning according to claim 1, wherein the seasoning is added in an amount of 20 to 40% by weight based on the total weight of the soybean fermentation broth The method according to claim 1, wherein the fermentation liquid of mature plum which has been aged for 3 years or more is added in an amount of 5 to 10% by weight based on the total weight of the soybean fermentation broth The method of manufacturing a kimchi seasoning according to claim 1, wherein the red pepper powder is added in an amount of 20 to 30% by weight based on the total weight of the soybean fermentation broth A kimchi sauce produced by the method of any one of claims 1, 2, and 7 to 7