KR101608893B1 - Kimchi taste salt using Kimchi, and manufacturing for the same - Google Patents

Abstract

The present invention relates to a salt having a kimchi flavor by using a kimchi and a method for manufacturing the same to use for various kinds of cooking such as a pork, a beef, poultry and fish according to a customer′s preference. The method for manufacturing a salt having a kimchi flavor by using a kimchi includes the steps of: adjusting a capsaicin content of a red pepper added to a kimchi seasoning to manufacture a kimchi powder classified into a mild flavored kimchi or a spicy flavored kimchi (step 1); and mixing 20 to 34 % of the kimchi powder based on the total weight of the kimchi-flavored salt according to a mild flavor or a spicy flavor (step 2).

Description

 {Kimchi taste salt using Kimchi and manufacturing for the same}

More particularly, the present invention relates to a kimchi taste salt using kimchi and a method for producing the same. More specifically, a flavored kimchi (general kimchi) and a hot kimchi are prepared using red pepper powder having different capsaicin contents, The present invention relates to a kimchi taste salt using kimchi for making salt to be used in general fish dishes or meat dishes by using dried powder and a method for producing the salt.

      Kimchi is a traditional fermented food that is fermented after adding salt and spices to vegetables such as cabbage and radish and controlling salinity by using salt and fermented fish.

      During the fermentation, various organic acids, amino acids, and nucleic acids enhance the taste and appetite, and it is the most important food that harmonizes with our diet. It is a good source of various vitamins and minerals. It is also rich in dietary fiber to prevent constipation and prevent adult diseases.

In addition, in the preparation of kimchi, fermented seafood added as a seasoning source has become a source of amino acid, and it is known that lactic acid bacteria grow during the fermentation process and have an anticancer effect and an immune function.

      As such, kimchi is proving its efficacy not only as a necessity for Koreans but also as a health food, and has been leading the food culture of our country.

On the other hand, as the national income increases and the food culture becomes westernized, the domestic consumption of meat consumption continues to increase and the consumption pattern of meat according to the recent pattern of eating habits is consumed by the western type recipe Is increasing. In accordance with this, the taste and dignity of the dish is heightened by the development of various cooking methods and sauces, and it is adapted to suit the taste of any country without much difficulty. In this way, the sauce enhances the taste and dignity of the food in Western food, and works well to suit the taste of any country.

      [0004] [2] Korean Patent No. 10-1049420 discloses a technique for manufacturing an application product using a conventional kimchi, which is a method of producing blood storage paper by drying kimchi by hot air drying to improve the odor of blood , And the addition of cooled broth instead of cold water used in conventional sausage production to enhance the flavor, thereby providing a high-quality blood sausage with improved odor.

     In addition, [Korean Patent No. 10-0402419] proposes a processed cheese containing kimchi and a method for producing the same, in which kimchi has an effect of improving the sensory taste of cheese.

      As a research on salt and seasoning, there is proposed a herb salt manufacturing method of Korean Patent Laid-Open No. 10-2010-0104204, which relates to a method of producing herbal salt using a gentle incense of herbal tea leaves, Patent No. 10-2011-0112134 proposes a manufacturing method for a seasoning composition containing red pepper powder.

However, studies on the seasoning applied with Kimchi have been carried out to date, but there is no example of controlling the hot taste of kimchi. Therefore, the present invention has been completed from the viewpoint of developing a mild taste and a spicy kimchi taste salt by controlling the hot taste of the kimchi.

[Related Technical Literature]

1. Manufacturing method of blood sausage using kimchi powder (Patent Registration No. 10-1049420)

2. Processed cheese containing kimchi and process for producing the same (KIMCHI and manufacturing method thereof) (Patent Registration No. 10-0402419)

3. Hub salt production method (Patent Publication No. 10-2010-0104204)

4. Seasoning composition containing hot pepper powder (Patent Publication No. 10-2011-0112134)

      In order to solve the above problems, the present invention provides a kimchi taste salt containing kimchi, which is a traditional food of Korea, and is applied to meat, poultry, fish and the like, Taste salt and a process for producing the same.

      Further, the present invention provides a kimchi taste taste and salt using a kimchi to broaden the choice of consumers by providing a mild flavor and a spicy kimchi taste salt by utilizing a spicy differentiated kimchi which is adjusted in the capsaicin content of the red pepper powder added to the kimchi And a method for manufacturing the same.

      In addition, the present invention provides a kimchi taste salt and a salt thereof, which can be easily used at anytime and anywhere, and can be used for the purpose of softening meat and improving taste, And a method for manufacturing the same.

However, the objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned can be clearly understood by those skilled in the art from the following description.

      In order to accomplish the above object, the present invention provides a method for producing kimchi taste salt using kimchi according to the present invention, wherein the capsaicin content of the red pepper powder added to the kimchi sauce is adjusted to produce a kimchi powder And a second step of separating the kimchi powder into a mild flavor and a spicy flavor between 20 and 34% based on the total weight of the prepared kimchi salt. And a control unit.

In order to accomplish the above object, the present invention provides a method of producing a kimchi taste salt in a kimchi taste salt using kimchi according to an embodiment of the present invention is characterized in that the kimchi powder prepared from red pepper powder having a capsaicin content of 20 mg to 40 mg in 100 g of red pepper powder, Pepper, herbal mix, paprika powder, garlic powder and onion powder are added at predetermined weight ratios.

      At this time, the predetermined weight ratio is 50 to 60 wt% of salt, 1 wt% of black pepper, 1 wt% of white pepper, 10 wt% of herbal mix mixed with rosemary, basil and oregano, 4 wt% of garlic powder, By weight, and 20 to 30% by weight of a kimchi powder.

      In order to achieve the above object, the spicy kimchi taste salt of kimchi taste salt using kimchi according to another embodiment of the present invention is characterized in that capsaicin content of 150 to 200 mg of red pepper powder, radish, garlic, ginger, A mixture of salt, black pepper, white pepper, herbal mix, paprika powder, garlic powder and onion powder at predetermined weight ratios was added to the kimchi powder prepared with kimchi sauce mixed with fish sauce, shrimp paste, glutinous rice paste and water at a predetermined mixing ratio .

At this time, the predetermined weight ratio is 50 to 60% by weight of salt, 1% by weight of black pepper, 1% by weight of white pepper, 5% by weight of herbal mix containing rosemary, basil and oregano, 1% of paprika powder, 4 wt% of onion powder, and 24 to 34 wt% of kimchi powder.

      According to another aspect of the present invention, there is provided a method for producing kimchi taste salt using kimchi comprising the steps of: preparing a pickled Chinese cabbage by cutting a raw Chinese cabbage; A second step of preparing kimchi by separating the capsaicin content of red pepper powder added to kimchi seasoning into pickled Chinese cabbage to separate into a mild taste kimchi and a hot kimchi; A third step of fermenting, drying and pulverizing the kimchi to produce a kimchi powder; A fourth step of adding kimchi taste powder and salt, black pepper powder, white pepper powder, herbal mix, paprika powder, garlic powder and onion powder to the Kimchi powder at a predetermined weight ratio of each of Kimchi flavor salt and spicy Kimchi flavor salt to prepare Kimchi taste salt; And a control unit.

      At this time, in the second step, capsaicin content of red pepper powder is 20 to 40 mg of capsaicin among 100 g of red pepper powder for mild taste kimchi, and capsaicin content is controlled to 150 to 200 mg for 100 g of red pepper powder for hot kimchi, And the amount added based on weight is between 3% and 5%.

In addition, the Kimchi powder of the fourth step is added in an amount of 20 to 35% based on the total weight of the Kimchi taste salt.
The kimchi taste salt of the present invention is composed of 55 parts by weight of salt, 1 part by weight of black pepper, 1 part by weight of white pepper, 10 parts by weight of herb mix, 4 parts by weight of garlic powder, 4 parts by weight of onion powder and 25 parts by weight of kimchi powder , And capsaicin low salt, the kimchi powder was prepared by mixing 80 parts by weight of pickled Chinese cabbage, 3 parts by weight of red pepper powder containing 20 to 40 mg of capsaicin in 100 g of red pepper powder, 3 parts by weight of non-starch, 2.5 parts by weight of garlic, 0.8 parts by weight of ginger, 2.5 parts by weight of anchovy sauce, 1.5 parts by weight of anchovy sauce, 1.5 parts by weight of shrimp, 2.2 parts by weight of glutinous rice paste and 3.0 parts by weight of water, and fermenting, drying and pulverizing the mixture, 3 parts by weight of red pepper powder containing 150 to 200 mg of capsaicin, 100 parts by weight of garlic, 0.8 parts by weight of ginger, 2.5 parts by weight of persimmon, 1.5 parts by weight of anchovy sauce, 1.5 parts by weight of shrimp sauce Weight parts, Ssalpul 2.2 After preparation the parts by weight of water and 3.0 parts by weight and the kimchi fermentation, characterized in that the dried and pulverized to manufacture.

      According to the embodiment of the present invention, the kimchi taste salt and the method for producing the same according to the embodiment of the present invention exhibit excellent sensory characteristics by providing the kimchi taste salt to the meat, and therefore, the meat, poultry such as pork and beef, And can be used for cooking and various kinds of cooking.

Further, the kimchi taste salt of the present invention and the method for producing the same can be easily used at any time by a simple manufacturing process, and the taste of the applied food can be increased by providing a unique kimchi taste for each use In addition to providing Korean traditional food, kimchi is applied to other foods, it provides the effect of notifying Kimchi, which is a Korean traditional food, to the United States and European countries, which have a lot of meat such as steak in the world.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a general flowchart showing a method for producing kimchi salt using a kimchi according to an embodiment of the present invention; FIG.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a detailed description of preferred embodiments of the present invention will be given with reference to the accompanying drawings. In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a general flowchart showing a method for producing kimchi taste salt using a kimchi according to an embodiment of the present invention; FIG. 1, the kimchi taste salt prepared by the method of producing kimchi taste salt using kimchi is prepared by adding the kimchi powder so that the taste of the kimchi can be felt by reducing the content of the herbal powder and utilizing the kimchi, Kimchi is prepared by using red pepper powder with a different capsaicin content to produce general kimchi and hot kimchi, and then it is served as a sauce by using freeze dried powder after aging, so that it has characteristics suitable for ordinary fish dishes and meat dishes.

Hereinafter, each manufacturing process will be described in detail with reference to FIG.

1. Kimchi preparation for kimchi taste salt

     The raw cabbage is purchased with 3.0-3.5 kg of cabbage, left for 60 hours, removed the non-cabbage portion, and divided into two halves. 0.139 kg of sun salty and 1.2 kg of water are mixed per 1 kg of cabbage and pickled in a wet method. At this time, salt concentration of pickled water is about 10%.

The pickling process was performed at room temperature (10 or less) for 16 hours, washed three times with flowing water, and dehydrated at room temperature (18).

     The sauce was prepared at a blending ratio as shown in the following [Table 1], 20 wt% of remaining sauce was added to 80 wt% of pickled cabbage, and the sauce was filled between the cabbage leaves to prepare kimchi.

    The capsaicin content of red pepper powder used herein was as follows: capsaicin content of 100 mg of red pepper powder was 20 mg to 40 mg, and capsaicin content of 150 to 200 mg of red pepper powder was 100 g for hot flavored kimchi.

Standard mixture ratio of kimchi (unit: g) Raw material ratio Sour Kimchi Hot spicy kimchi Pickled cabbage 80.0 8,000 8,000 chili powder 3.0 300 300 radish 3.0 300 300 garlic 2.5 250 250 ginger 0.8 80 80 wave 2.5 250 250 Anchovy sauce 1.5 150 150 Shrimp 1.5 150 150 Glutinous rice paste 2.2 220 220 water 2.5 to 3.0 300 250 to 300 Sum 995 to 100 10,000 9,950 to 10,000

On the other hand, in Table 1, it is preferable that the weight mixing ratio of glutinous rice and water in the glutinous rice paste is set to 1: 9.

2. Preparation of kimchi powder for kimchi taste salt

     The kimchi was fermented with an acidity of 0.5 to 0.8% and a pH of 4.2 to pH 4.8, and the kimchi tissue was pulverized with a cutter and dried in a freeze dryer for 3 days. The dried sample was pulverized for 1 minute, mesh sieve).

3. Kimchi flavor salt production

     The mild kimchi taste salt contains 50 to 60% by weight of salt, 1% by weight of black pepper, 1% by weight of white pepper, 10% by weight of herbal mix containing rosemary, basil and oregano, 4% by weight of garlic powder, And 20 to 30% by weight of a kimchi powder.

     The spicy kimchi taste salt contains 50 to 60% by weight of salt, 1% by weight of black pepper, 1% by weight of white pepper, 5% by weight of herbal mix containing rosemary, basil and oregano, 1% of paprika powder, 4% 4 wt% of powder, and 24 to 34 wt% of kimchi powder.

Mild taste Kimchi Salt mixture ratio (unit :) g) Raw material Example 1 Example 2 Example 3 Salt 60 55 50 Black pepper One One One White pepper One One One Herbal mix 10 10 10 Garlic powder 4 4 4 Onion powder 4 4 4 Kimchi Powder 20 25 30 Sum 100 100 100

On the other hand, in Table 2, the weight mixing ratio of rosemary, basil and oregano in the herbal mix is preferably set to 50: 25: 25.

Spicy taste Kimchi salt combination ratio (unit :) g) Raw material Example 4 Example 5 Example 6 Salt 60 55 50 Black pepper One One One White pepper One One One Herbal mix 5 5 5 Paprika powder One One One Garlic powder 4 4 4 Onion powder 4 4 4 Kimchi Powder 24 29 34 Sum 100 100 100

On the other hand, in Table 3, the weight mixing ratio of rosemary, basil and oregano in the herb mix is preferably set to 50:25:25 as in the case of the hot-spiced kimchi salt of [Table 2].

[Sensory Test Method]

     The sensory evaluation was carried out using the kimchi powder prepared by the above examples as a meat sauce. The pork meat (slices) were sliced to 5 mm, and salt was added to the prepared control. The kimchi taste salt prepared in the examples was dipped in 1% of the pork weight. The paddy field was carried out in a refrigerated state of 1 to 4 for 1 hour.

The prepared samples were heated in a grill having a surface temperature of 140 for 7 minutes and stored in an oven at a temperature of 50 until they were provided to a sensory test panel. The sensory test participants participating in the evaluation were selected 10 persons, explained the purpose of this experiment and conducted sensory test after proper training. Sensitivity evaluation was performed on the color, flavor, taste, year, juiciness, and overall acceptability. Each character was evaluated using the 9 point scaling method. Sensory evaluation of the prepared sample was performed to show that the score increased as the score increased. .

[Sensory Test Results]

     The results of the sensory quality characteristics of pork added with Kimchi taste salt are shown in [Table 4] and [Table 5]. The color of meat was the lowest in the control with addition of normal salt and the highest score in the treatment with kimchi taste salt.

     The flavor and taste of kimchi was higher than that of the control added with salt in kimchi taste salt. The spicy kimchi taste salt was added rather than the mild kimchi taste salt, and as the content of kimchi powder increased, Respectively.

Therefore, it was judged to be highly evaluated in the overall preference due to the influence of color and flavor of kimchi, and the high year of treatment with addition of kimchi powder.

Sensory evaluation of pork added with mild taste Kimchi salt Item Salt addition Example 1 Example 2 Example 3 color 3.50 + - 0.85 5.70 ± 1.77 5.70 ± 1.77 5.40 ± 2.22 zest 4.40 ± 1.43 5.30 ± 1.70 5.30 ± 1.70 5.70 ± 2.41 flavor 4.30 ± 1.34 4.90 ± 1.91 5.90 ± 1.91 5.60 ± 2.27 year 4.30 ± 1.49 4.90 ± 0.88 5.90 + 0.88 5.90 ± 1.08 Juiciness 5.60 + 2.01 4.30 ± 1.57 5.30 ± 0.57 5.80 ± 1.93 Overall likelihood 4.70 ± 1.49 5.20 ± 1.48 6.20 ± 1.48 5.40 ± 2.07

Sensory evaluation of pork added with hot spicy kimchi salt Item Salt addition Example 4 Example 5 Example 6 color 3.40 ± 0.97 6.70 ± 1.70 6.70 ± 1.70 6.00 + 1.63 zest 4.60 ± 1.26 5.40 ± 1.90 5.40 ± 1.90 6.10 ± 1.79 flavor 4.60 ± 1.26 5.70 ± 1.95 5.70 ± 1.95 5.20 ± 1.62 year 4.80 ± 2.44 6.20 ± 1.87 6.20 ± 1.87 6.40 ± 1.43 Juiciness 5.60 ± 1.65 5.20 ± 1.81 5.20 ± 1.81 5.20 ± 1.87 Overall likelihood 4.20 ± 1.03 5.60 1.51 5.60 1.51 6.10 ± 2.18

As described above, preferred embodiments of the present invention have been disclosed in the present specification and drawings, and although specific terms have been used, they have been used only in a general sense to easily describe the technical contents of the present invention and to facilitate understanding of the invention , And are not intended to limit the scope of the present invention. It is to be understood by those skilled in the art that other modifications based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.

Claims (8)

delete 55 parts by weight of salt, 1 part by weight of black pepper, 1 part by weight of white pepper, 10 parts by weight of herb mix, 4 parts by weight of garlic powder, 4 parts by weight of onion powder and 25 parts by weight of kimchi powder,
In the case of low-capsaicin-containing salt, the kimchi powder is prepared by mixing 80 parts by weight of pickled Chinese cabbage, 3 parts by weight of red pepper powder containing 20 to 40 mg of capsaicin in 100 g of red pepper powder, 2.5 parts by weight of garlic, 0.8 parts by weight of ginger, By weight, 1.5 parts by weight of anchovy sauce, 1.5 parts by weight of shrimp, 2.2 parts by weight of glutinous rice paste and 3.0 parts by weight of water, followed by fermentation, drying and grinding,
Capsaicin-rich salt, the kimchi powder was prepared by mixing 80 parts by weight of pickled Chinese cabbage, 3 parts by weight of red pepper powder containing 150 mg to 200 mg of capsaicin, 100 parts by weight of garlic, 0.8 parts by weight of ginger, Dried, and pulverized after preparing kimchi with 1.5 parts by weight of anchovy sauce, 1.5 parts by weight of salted shrimp, 2.2 parts by weight of glutinous rice paste and 3.0 parts by weight of water, followed by fermentation, drying and pulverization. delete delete delete delete delete delete

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