KR101870570B1 - Manufacture of Kimchi spice source - Google Patents
Manufacture of Kimchi spice source Download PDFInfo
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- KR101870570B1 KR101870570B1 KR1020170055615A KR20170055615A KR101870570B1 KR 101870570 B1 KR101870570 B1 KR 101870570B1 KR 1020170055615 A KR1020170055615 A KR 1020170055615A KR 20170055615 A KR20170055615 A KR 20170055615A KR 101870570 B1 KR101870570 B1 KR 101870570B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
본 발명은 김치 양념소스의 제조방법에 관한 것이다. 본 발명은 고과당, 다시액, 물엿, 멸치액젓, 배퓨레, 고춧가루, 생강 양념베이스, 마늘, 정제수, 양파, 소금, 대파, 벌꿀을 준비하여 혼합물을 만드는 단계와 상기 제1단계에서 혼합된 혼합물을 85~ 100℃의 온도로 30분~ 1시간 살균하는 단계와 상기 제2단계에서 살균된 혼합물을 15~ 20℃의 온도로 냉각하는 단계와 상기 혼합물을 10~30메쉬의 크기로 여과하는 단계와 상기 제3단계에서 냉각된 혼합물을 충진기에서 포장용기에 충진하는 단계 및 상기 단계의 포장용기를 실온 보관하는 단계를 포함하는 것을 특징으로 하는 것이다. The present invention relates to a method for producing a kimchi sauce sauce. The present invention relates to a process for preparing a mixture by preparing a high fructose, a liquid, a starch syrup, an anchovy sauce, a poulet puree, a red pepper powder, a ginger sauce base, garlic, purified water, onion, salt, Sterilizing the mixture at a temperature of 85 to 100 ° C for 30 minutes to 1 hour, cooling the sterilized mixture to a temperature of 15 to 20 ° C and filtering the mixture to a size of 10 to 30 mesh And filling the container with the mixture cooled in the third step in a filling machine, and storing the container in the room at room temperature.
Description
본 발명은 김치 양념 소스의 제조방법에 관한 것이다. 더욱 자세하게는 실온 유통이 가능한 농축화된 김치 양념 소스에 관한 것이다. The present invention relates to a method for producing a kimchi sauce sauce. More specifically, the present invention relates to a concentrated kimchi seasoning sauce capable of circulating at room temperature.
김치는 대한민국의 전통 채소 발효식품으로서, 발효과정을 통하여 생기는 영양학적 가치와 효능이 과학적인 방법에 의하여 지속적으로 밝혀지고 있는 식품이다. Kimchi is a traditional vegetable fermented food of Korea, and its nutritional value and efficacy through fermentation process are constantly revealed by scientific methods.
2003년 중증 급성 호흡기 질환 '사스'에 대한 저항성분이 김치에 대량으로 첨가되어 있다고 밝혀짐과 동시에 김치에 대한 세계적인 관심이 증가하고 있다. In 2003, it was found that a large amount of resistance to 'SARS' in severe acute respiratory disease was added to kimchi, and at the same time, world-wide interest in kimchi is increasing.
이에 김치 양념을 만들기 위하여 다양한 원료들을 구입할 필요없이 최적화된 양념소스를 이용하여 편리하게 김치를 담글 수 있을 뿐만 아니라 김치의 세계화에 기여한 바 있다. In order to make kimchi seasoning, Kimchi can be conveniently soaked with optimized seasoning sauce without having to purchase various raw materials, and contributed to the globalization of kimchi.
한편, 김치는 상기와 같은 다양한 효과에도 장기간 숙성에 의하여 나타나는 김치 조직의 연부 현상과 발효시에 나타나는 강한 신맛으로 인하여 냉장유통으로 수출해야 하는 어려움이 있다. On the other hand, kimchi has a difficulty to be exported to chilled distribution due to the edge phenomenon of kimchi tissue due to aging for a long period of time and the strong sour taste which appears during fermentation.
또한, 채소에만 적용하는 김치양념은 다양한 식품문화를 가진 세계의 식문화에 적응하기 어렵다는 부분이 있었다. 따라서, 실온유통이 가능한 김치양념을 소스화하여 유통을 쉽게 하여 김치의 세계화에 기여함으로서 다양한 요리에 접목할 수 있는 김치 양념소스의 개발이 중요하게 부각되고 있는 실정이다. In addition, the kimchi seasoning applied only to vegetables was difficult to adapt to the food culture of the world with diverse food culture. Therefore, it is important to develop kimchi seasoning sauce that can be applied to a variety of cuisines by contributing to the globalization of kimchi by sourcing the kimchi seasoning which can be circulated at room temperature and facilitating distribution.
따라서, 본 발명은 반찬에 김치가 없어도 본 발명의 김치 양념 소스의 맛과 향으로 충분한 대용이 가능하며, 기존 식탁문화를 바꿀 수 있는 현대적인 감각의 김치 양념 소스로서 다양한 요리에 접목할 수 있으므로 즐겨 먹을 수 있으며, 유통의 편리함은 물론이며 더 나아가, 세계화를 가능하게 하는 김치 양념 소스의 제조방법을 제공하는 것이다. Therefore, the present invention can substitute enough with the taste and flavor of the sauce of the present invention even if there is no kimchi in the side dish, and it is possible to apply it to various dishes as a modern sensible kimchi sauce sauce which can change the existing table culture And it is a further object of the present invention to provide a method of manufacturing a kimchi seasoning sauce that enables globalization as well as convenience of distribution.
또한, 본 발명의 또 다른 목적은 김치 특유의 자극적인 냄새가 많이 제거되어 외국인에게도 입맛에 잘 맞고 맵지 않을 뿐만 아니라, 신세대나 노약자들에게도 잘 맞는 맛과 향의 김치 양념 소소의 제조방법을 제공하는 것이다. Another object of the present invention is to provide a method for producing a flavor and aroma of Kimchi sauce suitable for a new generation or elderly people as well as being well suited to the taste of foreigners by eliminating much of the irritating odor unique to kimchi will be.
이러한 목적을 달성하기 위하여 본 발명은 고과당, 다시액, 물엿, 멸치액젓, 배퓨레, 고춧가루, 생강 양념베이스, 마늘, 정제수, 양파, 소금, 대파, 벌꿀을 준비하여 혼합물을 만드는 단계와 상기 제1단계에서 혼합된 혼합물을 85~ 100℃의 온도로 30분~ 1시간 살균하는 단계와 상기 제2단계에서 살균된 혼합물을 0~ 15℃의 온도로 냉각하는 단계와 상기 혼합물을 10~30메쉬의 크기로 여과하는 단계와 상기 제3단계에서 냉각된 혼합물을 충진기에서 포장용기에 충진하는 단계 및 상기 단계의 포장용기를 냉장 보관하는 단계를 포함하는 것을 특징으로 하는 것이다. In order to achieve the above object, the present invention provides a method for preparing a mixture, which comprises preparing a mixture of high fructose, lecithin, syrup, anchovy sauce, pear puree, red pepper powder, ginger sauce base, garlic, purified water, onion, salt, Sterilizing the mixture mixed in step 1 at a temperature of 85 to 100 ° C for 30 minutes to 1 hour, cooling the mixture sterilized in the second step to a temperature of 0 to 15 ° C, , Filling the container with the mixture cooled in the third step in a filling machine, and storing the container in the refrigerator in the refrigerator.
또한, 상기 단계는 고과당 100중량부를 기준으로 다시액 90~ 110중량부, 물엿 90~ 110중량부, 멸치액젓 30~ 35중량부, 배퓨레 28~ 35중량부, 고춧가루 25~ 30중량부, 생강 양념베이스 20~ 25중량부, 마늘 15~20중량부, 정제수 12~ 17중량부, 양파 12~ 16중량부, 소금 10~ 15중량부, 대파 10~ 15 중량부, 벌꿀 1~ 5중량부인 것을 특징으로 한다.The above step further comprises 90 to 110 parts by weight of the solution, 90 to 110 parts by weight of starch syrup, 30 to 35 parts by weight of anchovy sauce, 28 to 35 parts by weight of poured poultry, 25 to 30 parts by weight of red pepper powder, 20 to 25 parts by weight of ginger seasoning base, 15 to 20 parts by weight of garlic, 12 to 17 parts by weight of purified water, 12 to 16 parts by weight of onion, 10 to 15 parts by weight of salt, 10 to 15 parts by weight of garlic, 1 to 5 parts by weight of honey .
또한, 상기 생강 양념베이스는 L-글루타민산 나트륨 100중량 부 기준으로 변성전분(아세틸아디핀산이전분) 95~ 105중량부, 비타민C 45~ 55중량부, 생강 30~ 35중량부, 구아검 7~ 9중량부, 자몽종자 추출물 6~ 9중량부인 것을 특징으로 하는 것이다. The ginger seasoning base contains 95 to 105 parts by weight of modified starch (starch of acetyladipic acid), 45 to 55 parts by weight of vitamin C, 30 to 35 parts by weight of ginger, 7 to 30 parts by weight of guar gum, 9 parts by weight, and the grapefruit seed extract is 6 to 9 parts by weight.
그리고, 상기 다시액은 정제수 100중량부 기준으로 무 2.5~ 4중량부, 멸치 1~ 2중량부, 다시마 0.2~ 0.4중량부인 것을 특징으로 하는 것이다.The above liquid is characterized in that the liquid is 2.5-4 parts by weight, 1-2 parts by weight of anchovies and 0.2-0.4 parts by weight of seaweed based on 100 parts by weight of purified water.
그리고, 상기 단계의 혼합물에 차조기 가루를 혼합물 전체 100중량부 중에서 0.01~ 0.03 중량부를 더 투입하는 것을 특징으로 하는 것이다.Then, 0.01 to 0.03 part by weight of the powder of the granular powder is further added to the mixture of the above step in 100 parts by weight of the whole mixture.
따라서, 본 발명은 살균처리를 하는 제조공정을 거치게 되므로 맛의 변질과 제품의 부패 우려도 없을 뿐만 아니라, 반찬으로 김치가 필요한 식품에 김치 재료로 활용 가능하도록 하는 김치 양념 소스를 제조할 수 있는 효과가 있는 것이다.Therefore, the present invention can provide a kimchi seasoning sauce that can be utilized as a kimchi ingredient in foods that require kimchi by side dishes as well as deterioration of flavor and deterioration of the product, since they are subjected to a manufacturing process for sterilization treatment .
또한, 본 발명의 김치 양념 소스는 농축액 형태이므로 장기간 상온 유통이 가능하며, 김치 대용 식품으로의 효과도 있는 것이다. In addition, since the sauce of the present invention is in the form of a concentrate, it can be circulated at a normal temperature for a long period of time and has an effect as a substitute food for kimchi.
도 1은 본 발명에 의한 김치 양념 소스의 제조방법의 흐름도. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method for manufacturing a sauce of Kimchi sauce according to the present invention.
이하에서는 본 발명에 의한 김치 양념 소스의 제조방법을 도면을 참조하여 구체적으로 설명한다. Hereinafter, a method for producing a sauce of sauce according to the present invention will be described in detail with reference to the drawings.
도 1은 본 발명에 의한 김치 양념 소스의 제조방법의 흐름도이다. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method for producing a kimchi seasoned sauce according to the present invention.
도 1에 도시한 바와 같이 첫번째 단계로 고과당, 다시액, 물엿, 멸치액젓, 배퓨레, 고춧가루, 생강 양념베이스, 마늘, 정제수, 양파, 소금, 대파, 벌꿀을 준비하여 혼합물을 만든다. (제1단계) As shown in FIG. 1, the first step is to prepare a mixture of high fructose, liquid, starch syrup, anchovy sauce, pear puree, red pepper powder, ginger sauce base, garlic, purified water, onion, salt, green onions and honey. (First step)
이하에서는 상기 제1단계에 사용되는 주재료들에 대하여 간략하게 설명하기로 한다. Hereinafter, main materials used in the first step will be briefly described.
상기 고과당은 음료수에 많이 첨가되는 과당으로 고과당 옥수수 시럽 또는 고과당 시럽, 액상과당이라고도 불린다. 포도당이라는 글루코스의 일부를 프럭토스라는 물질로 변화시켜 효소 처리가 되어 단맛을 내게 하는 옥수수시럽을 의미한다. 상기 다시액은 멸치, 다시마, 조개 따위를 우려내어 맛을 낸 국물로서 주로 멸치 국물을 의미한다. The high fructose is a high fructose added to beverage and is also called high fructose corn syrup or high fructose syrup and liquid fructose. It means corn syrup which is processed by enzyme treatment to change part of glucose called glucose into substance called fructose. The liquid again refers to anchovy soup, which is a soup flavored with anchovy, kelp, and shellfish.
상기 배퓨레는 배(梨:이)를 갈거나 누르거나 비틀어서 채로 걸러 가벼운 페이스트나 진한 액체 정도의 농도로 만든 것을 말한다. The poured puree is a product made by plowing, pressing or twisting the pear and making it into a concentration of light paste or dark liquid.
여기서, 상기 제1단계의 혼합물을 구성하는 재료는 고과당 100중량부를 기준으로 다시액 90~ 110중량부, 물엿 90~ 110중량부, 멸치액젓 30~ 35중량부, 배퓨레 28~ 35중량부, 고춧가루 25~ 30중량부, 생강 양념베이스 20~ 25중량부, 마늘 15~20중량부, 정제수 12~ 17중량부, 양파 12~ 16중량부, 소금 10~ 15중량부, 대파 10~ 15 중량부, 벌꿀 1~ 5중량부인 것이다. Here, the material constituting the mixture of the first step is 90 to 110 parts by weight of the solution, 90 to 110 parts by weight of starch syrup, 30 to 35 parts by weight of anchovy sauce, 28 to 35 parts by weight of sour puree, 25 to 30 parts by weight of red pepper powder, 20 to 25 parts by weight of ginger spice base, 15 to 20 parts by weight of garlic, 12 to 17 parts by weight of purified water, 12 to 16 parts by weight of onion, 10 to 15 parts by weight of salt, And 1 to 5 parts by weight of honey.
여기서, 상기 각각의 중량부의 수치 범위는 본 발명에 의한 김치 양념 소스가 최적의 맛을 낼 수 있도록 하여 소스의 기능을 가장 적합하게 나타낼 수 있도록 하는 것으로 이는 반복적인 실험의 결과로 입증된 것임을 밝혀두고자 한다.Herein, the numerical ranges of the respective weight parts make it possible to make the kimchi sauce sauce according to the present invention have an optimal taste, so that the function of the sauce can be most suitably displayed, which is proven as a result of repeated experiments I will.
여기서, 상기 제1단계의 재료들 중의 하나인 생강 양념베이스는 L-글루타민산 나트륨 100중량부를 기준으로 변성전분(아세틸아디핀산이전분) 95~ 105중량부, 비타민C 45~ 55중량부, 생강 30~ 35중량부, 구아검 7~ 9중량부, 자몽종자 추출물 6~ 9중량부로 이루어진 것을 특징으로 한다.The ginger seasoning base, which is one of the materials of the first step, is composed of 95 to 105 parts by weight of modified starch (starch of acetyladipic acid), 45 to 55 parts by weight of vitamin C, 30 parts by weight of ginger 30 To 35 parts by weight, guar gum, 7 to 9 parts by weight, and grapefruit seed extract, 6 to 9 parts by weight.
또한, 상기 제1단계의 재료들 중의 하나인 다시액은 정제수 100중량부에 무 2.5~ 4중량부, 멸치 1~ 2중량부, 다시마 0.2~ 0.4중량부로 이루어져 있다. 상기 각각의 중량부는 상기 다시액이 최적의 맛을 낼 수 있도록 구성비율을 의미하는 것으로 이는 반복적인 실험의 결과로 입증된 것임을 밝혀두고자 한다.In addition, one of the materials of the first step is composed of 2.5-4 parts by weight of an anchovy, 1-2 parts by weight of anchovies and 0.2-0.4 parts by weight of seaweed in 100 parts by weight of purified water. Each of the above-mentioned weight parts means the composition ratio so that the liquid can give an optimal taste again, which is proved as a result of repeated experiments.
이하에서는, 상기 생강 양념베이스의 재료들에 관하여 설명하기로 한다.Hereinafter, the ingredients of the ginger seasoning base will be described.
L-글루타민산 나트륨은 아미노산인 글루타민산의 나트륨염으로 식품의 맛과 향을 증진시키는 식품첨가물의 일종이다. 단백질이 풍부한 해조류에서 열수 추출을 하거나 미생물을 발효하여 얻어진 글루타민산을 중화, 정제하여 나트륨염 형태로 생성되는 것이다. L-글루타민산 나트륨의 글루타민산은 유제품, 육류, 어류, 채소류 등 많은 식품에 천연으로 존재하고 있다.Sodium L-glutamate is a sodium salt of glutamic acid, which is an amino acid, and is a kind of food additive that improves the taste and flavor of food. It is produced in the form of sodium salt by neutralization and purification of glutamic acid obtained by hydrothermal extraction or fermentation of microorganisms in protein-rich seaweeds. Glutamic acid in sodium L-glutamate is naturally present in many foods such as dairy products, meat, fish, and vegetables.
변성전분(아세틸아디핀산이전분 : Acetylated Distarch Adipate)은 식품의 점착성 및 점도를 증가시키고 유화안정성을 증진하며 식품의 물성 및 촉감을 향상시키기 위한 식품첨가물이다. 주로 식품에 중점제로 사용된다. Modified starch (Acetylated Distarch Adipate) is a food additive that improves the stickiness and viscosity of food, improves emulsion stability and improves the physical properties and texture of food. It is mainly used as a food concentrate.
흰색의 가루 또는 입자로서 냄새와 맛이 없고 호화시킨 것은 조각, 무정형의 가루 또는 거친 입자로서 냄새와 맛이 없다. 변성전분은 여러 가지 곡물이나 근경에서 유래한 전분을 소량의 화학물질로 처리하여 전분의 하이드록시기와 반응물질 사이의 반응에 의해 화학적으로 변형시킨 것 또는 이를 호화한 것으로서 천연 전분의 단점인 열 안정성이 개선된 것이다. 변성전분은 상기 범위의 중량부(95~ 105중량부)로 사용하는 것이 다른 재료들과 잘 어울리는 맛을 내는 것으로 실험과 데이터를 통하여 증명되었다. White powder or particles that are smelled and tasteless and are deliquescent are fragments, amorphous powders or coarse particles and have no odor and taste. Modified starch is a product obtained by chemically transforming various grains or starch-derived starches with a small amount of chemical substance and chemically transforming the starch by reaction between the hydroxy group and the reactant. It is an improvement. The modified starch used in the above range of weight (95 ~ 105 parts by weight) proved to be well mixed with other materials and proved through experiments and data.
구아검(Guar Gum)은 식품 첨가물의 일종으로, 콩과 구아(Cyamopsis tetragonolobus TAUB)의 종자 배유 부분을 분쇄하여 얻어지거나 온수나 열수로 추출하여 얻어지는 것으로서 주성분은 다당류이다.Guar Gum is a kind of food additive which is obtained by pulverizing seed-bearing part of bean and guar (Cyamopsis tetragonolobus TAUB) or obtained by extracting with hot water or hot water, and its main component is polysaccharide.
상기 구아검은 식품의 점착성 및 점도를 증가시키고 유화안정성을 증진하며 식품의 물성 및 촉감을 향상시키기 위한 식품첨가물이다. 식품에서 안정제, 보형제, 유화제, 증점제 등으로 사용된다. 상기 구아검은 7~9중량부로 사용하는 것이 그 자체의 고유기능을 수행할 수 있다. 구아검은 7중량부 미만이면 첨가효과가 미미하고 9중량부를 초과하면 다른 재료의 맛에 악영향을 준다. It is a food additive for enhancing the stickiness and viscosity of guar gum, enhancing emulsion stability, and improving the physical properties and texture of food. It is used in foods as stabilizer, booster, emulsifier, thickener and so on. The use of 7 to 9 parts by weight of guar gum can perform its own function. When the content of guar gum is less than 7 parts by weight, the effect of addition is insignificant, and when it exceeds 9 parts by weight, the taste of other materials is adversely affected.
자몽종자 추출물은 자몽종자를 물과 에틸알콜 또는 글리세리으로 추출하여 얻어지는 물질로 항균성이 있으며, 식품 산패를 방지하고 저장성을 높여주어 천연보존제로 활용되며 국내 식품첨가물 공정에 등재된 천연첨가제이다. 칸디다증, 귀앓이, 인후 감염, 설사 등을 치료하는 효과가 있다고 알려져 있다. 자몽종자 추출물은 6중량부 미만이면 첨가효과가 없으며, 9중량부를 초과하면 신맛이 나게 되어 전체적인 맛에 악영향을 준다. Grapefruit seed extract is a material obtained by extracting grapefruit seed with water, ethyl alcohol or glycerin. It is antimicrobial. It is a natural additive registered in domestic food additive process because it is used as a natural preservative to prevent rancidity and storage of food. Candidiasis, earache, throat infections, diarrhea, and the like. When the amount of the grapefruit seed extract is less than 6 parts by weight, there is no addition effect. When the amount of the grapefruit seed extract is more than 9 parts by weight, sour taste is exerted and the whole taste is adversely affected.
이외에도, 비타민C는 45중량부 미만이면 소스의 맛이 없게 되며 55중량부를 초과하면 지나치게 신맛이 나게 된다. 생강은 35중량부를 초과하면 생강의 향이 너무 강해져서 양념소스의 맛을 하락하게 한다. In addition, when the content of vitamin C is less than 45 parts by weight, the taste of the sauce is not obtained. When the content exceeds 55 parts by weight, the taste of the sauce becomes excessively sour. When the ginger is more than 35 parts by weight, the flavor of the ginger becomes too strong and the taste of the seasoning sauce is lowered.
상기 제1단계에서 혼합한 혼합물의 염도는 혼합물 전체 100중량부 중에서 10~ 20중량부가 가장 바람직하다. 10중량부 미만이면 효과가 거의 없고, 20중량부를 초과하면 과도한 짠맛이 우려되기 때문이다. The salinity of the mixture mixed in the first step is most preferably 10 to 20 parts by weight in 100 parts by weight of the mixture. If the amount is less than 10 parts by weight, there is almost no effect, and if it exceeds 20 parts by weight, excessive salty taste may be caused.
만약, 김치 고유의 풍미를 더욱 살리고 싶을 경우에 배추김치를 10~ 60메쉬(mesh)의 크기로 분쇄하여, 상기 혼합물 전체 100중량부에 상기 분쇄된 배추김치 2~ 5중량부를 첨가하는 것이 바람직할 것이다. If it is desired to further enhance the flavor inherent to kimchi, it is preferable to grind the cabbage kimchi to a size of 10 to 60 mesh and to add 2 to 5 parts by weight of the ground cabbage kimchi to 100 parts by weight of the whole mixture will be.
상기 제1단계에서 혼합된 혼합물을 85~ 100℃의 온도로 30분~ 1시간 살균하는 것이다. (제2단계)The mixture in the first step is sterilized at a temperature of 85 to 100 DEG C for 30 minutes to 1 hour. (Second step)
상기 제2단계는 살균단계로서 본 단계에서는 혼합된 원료를 85~ 100℃의 범위로 살균하는데, 살균을 통하여 맛의 변화를 방지하고 고유의 맛을 유지하면서도 부패나 변질을 방지할 수 있는 것이다. The second step is a sterilization step. In this step, the mixed raw materials are sterilized in the range of 85 to 100 ° C. The sterilization prevents the change of taste and prevents the decay and alteration while maintaining the original taste.
이에 덧붙여 승온 이전에 차조기 가루를 혼합물 전체 100중량부 중에서 0.01~ 0.03 중량부를 투입하여 혼합시킴으로서 당도의 증대와 살균 효과를 도모한다. 상기 차조기 중량부의 수치범위(0.01~ 0.03)가 상기 혼합물과 섞여 최적의 맛을 내는 것으로, 이것은 축적된 데이터에 의한 결과라는 점을 밝혀두고자 한다. In addition to this, 0.01 to 0.03 part by weight of the powder mixture is added to 100 parts by weight of the mixture before the temperature rise to increase the sugar content and the sterilization effect. It is to be noted that the numerical range (0.01 to 0.03) of the weight portion of the above-described apparatus is mixed with the above-mentioned mixture to give an optimum taste, which is a result of accumulated data.
상기 제2단계에서 혼합물 살균시, 가열하는 방법은 탱크(미도시) 내에서 스팀으로 30분~ 1시간 동안 가열하여 살균처리를 하는 것이다. 스팀으로 가열하면 간접가열을 하게 되어 혼합물의 맛의 변질을 어느 정도 방지할 수 있으며 여러 재료의 맛을 융화, 혼합시키기에도 좋으며 많은 양의 가열, 살균을 빨리 처리하기 위한 것이다. In the second step, the mixture is sterilized by heating in a tank (not shown) for 30 minutes to 1 hour to sterilize the mixture. By heating with steam, it indirectly heats the taste of the mixture to some extent. It is also good for mixing and mixing the taste of various materials and it is for treating a large amount of heat and sterilization quickly.
상기 제2단계에서 살균된 혼합물을 15~ 20℃의 온도로 냉각한다. (제3단계)In the second step, the sterilized mixture is cooled to a temperature of 15 to 20 ° C. (Third step)
상기 제3단계의 냉각단계를 거치지 아니하면 상기 제2단계에서 살균된 혼합물이 맛과 특성이 변하게 되므로 필수적으로 거쳐야 하는 단계이다. If the cooling step of the third step is not performed, the sterilized mixture in the second step may be changed in taste and characteristics.
상기 제3단계의 혼합물을 10~ 30메쉬의 크기로 여과한다. (제4단계)The mixture of the third step is filtered to a size of 10 to 30 mesh. (Step 4)
이 단계에서 혼합물의 크기가 30메쉬 이상이면 여과시간이 길어지며, 10 메쉬 이하이면 여과작용이 충분하지 못하므로 새로운 공정이 더 필요하게 된다. If the size of the mixture is more than 30 mesh at this stage, the filtration time becomes longer. If the size of the mixture is less than 10 mesh, the filtration action is insufficient.
상기 제4단계에서 40~ 50브릭스(Brix)의 범위를 가지는 당 농도를 가질 수 있도록 진공의 분위기에서 농축하는 진공농축 단계를 더 포함하는 것이 바람직하다. 상기 브릭스의 수치 범위에서 본 발명의 김치 양념소스가 가장 적합한 당도와 풍미를 가지는 것으로서 이것은 많은 실험과 데이터의 결과이다. 진공 농축시 온도는 소스의 색과 맛이 변하지 않도록 40~ 55℃가 가장 바람직하다. It is preferable to further include a vacuum concentration step of concentrating in a vacuum atmosphere so as to have a sugar concentration ranging from 40 to 50 Brix in the fourth step. In the Briggs range, the Kimchi sauce sauce of the present invention has the best sugar content and flavor, which is the result of many experiments and data. The temperature during vacuum concentration is most preferably 40 to 55 ° C so that the color and taste of the source do not change.
상기 제4단계에서 여과된 혼합물을 충진기에서 포장용기에 충진한다. (제5단계) 상기 혼합물의 포장은 패트 재질의 용기나 철 재질의 캔, 레토르트 파우치, 유리병 등 공지의 다양한 수단을 사용해서 포장이 가능하다. The mixture filtered in the fourth step is filled in a packing container in a filling machine. (Step 5) The mixture can be packed using various means known in the art such as a container made of a pet material, a can made of iron, a retort pouch, a glass bottle, or the like.
상기 제5단계에서 포장된 포장용기를 실온에서 보관하는 것이다. (제6단계)And the packaging container packed in the fifth step is stored at room temperature. (Step 6)
여기서, 상기 실온의 구체적인 온도는 15~ 25℃로서, 상기 범위의 온도로 보관시켜 맛과 향의 변질을 방지하는 것이다. 실온으로 보관하는 기간은 15일 ~30일이 바람직할 것이다. Here, the specific temperature of the room temperature is 15 to 25 占 폚, and it is stored at the temperature within the above range to prevent deterioration of taste and aroma. The period of storage at room temperature is preferably from 15 days to 30 days.
이하에서는 본 발명의 김치 양념 소스 제조방법을 실시예를 통해 구체적으로 설명하도록 한다. Hereinafter, the method of manufacturing a sauce of sauce for kimchi according to the present invention will be described in detail with reference to examples.
그러나, 이하에 서술한 실시예는 본 발명을 더욱 자세하게 설명하기 위한 것으로 본 발명의 권리범위를 이에 한정하는 것은 아님을 미리 밝혀두고자 한다.However, it should be understood that the embodiments described below are intended to further illustrate the present invention and not to limit the scope of the present invention in any way.
실험예Experimental Example : : 본 발명에 의한 김치 양념 소스According to the present invention,
고과당 20.65중량부, 다시액 19.6중량부, 물엿 19.51중량부, 멸치액젓 7.3중량부, 배퓨레 7중량부, 고춧가루 6.6중량부, 생강 양념베이스 4.6중량부, 마늘 3.8중량부, 정제수 2.9중량부, 양파 2.8중량부, 정제소금 2.5중량부, 대파 2.49중량부 및 벌꿀 0.25중량부를 준비하여 혼합물을 만들었다. 20.65 parts by weight of high fructose, 19.6 parts by weight of fresh liquor, 19.51 parts by weight of starch syrup, 7.3 parts by weight of anchovy sauce, 7 parts by weight of papaya, 6.6 parts by weight of red pepper powder, 4.6 parts by weight of ginger sauce base, 3.8 parts by weight of garlic, 2.8 parts by weight of onion, 2.5 parts by weight of purified salt, 2.49 parts by weight of corn syrup, and 0.25 part by weight of honey were prepared to prepare a mixture.
상기 혼합물을 90℃의 온도로 1시간 동안 살균하고, 살균된 혼합물을 20℃의 온도로 냉각하였으며, 상기 혼합물을 10~ 30 메쉬의 크기로 여과하여 진공 농축 단계를 거친 혼합물을 실온에서 보관하여 김치 양념 소스를 제조하였다. The mixture was sterilized at a temperature of 90 DEG C for 1 hour, the sterilized mixture was cooled to a temperature of 20 DEG C, the mixture was filtered to a size of 10 to 30 mesh, and the mixture was vacuum- Sauce sauce was prepared.
비교예Comparative Example : : 일반 시중에서 유통하고 있는 김치 양념 소스Kimchi seasoned sauce that is distributed in general market
상기한 바와 같이 본 발명에 의한 제조방법으로 제조된 김치 양념 소스와 일반 시중에서 유통하고 있는 김치 양념 소스를 국과 찌개에 투입하여 이를 관능요원에게 취식하게 한 다음에 관능평가를 실시하여 다음과 같은 결과를 얻었다. As described above, the kimchi sauce sauce prepared in accordance with the present invention and the kimchi sauce sauce circulated in the general market were put into soup and stew, and the sensory evaluation was carried out after the sensory evaluation. Results were obtained.
이하 표 1은 관능평가의 대상(관능요원)은 50명이고 상기 실험예와 비교한 비교예에 대한 평가결과이다.Table 1 below shows the results of the evaluation of the comparative example in which the number of sensory evaluation objects (sensory agent) is 50 and the experimental examples.
따라서, 본 발명에 의한 실시예로 제조된 김치 양념 소스를 이용한 국 또는 찌게가 당도(감칠맛)가 높지 않고 색상과 향, 채소 맛이 우수한 반면에, 비교예는 음식 본연의 향과 풍미와 색상이 실시예와 비교하여 낮은 평가를 받았으며 당도가 더 높은 것으로 나타났다. Therefore, the soup or soup made with the kimchi sauce according to the present invention is not high in sweetness, color, flavor, and vegetable taste, while the comparative example shows that the flavor, And the sugar content was higher than that of the Examples.
그러므로, 김치 특유의 자극적인 냄새와 향이 거의 없으므로 내, 외국인 누구나 입맛에 잘 맞고 맵지 않을 뿐만 아니라, 신세대나 노약자들에게도 잘 맞는 풍미와 향의 김치 양념 소소라는 점이 입증된 것이다.Therefore, it is proved that Kimchi is unique in that it has little irritating odor and fragrance. Therefore, it is proved that not only domestic and foreigners are well suited to the taste but also the kimchi seasoning which is suitable for the new generation and elderly people.
미생물 실험Microbiological experiment
본 발명의 제조방법으로 제조된 김치 양념 소스를 상온(常溫)에서 유통하기 위하여 70℃에서 30분 동안 가열한 후에 살균하여 미생물 실험을 해보았고 그 결과를 아래의 표 2에 나타내었다. The kimchi seasoning sauce prepared by the method of the present invention was heated at 70 캜 for 30 minutes in order to circulate the sauce at room temperature, and then sterilized for microbial experiments. The results are shown in Table 2 below.
(N.D. : 측정 한계 이하로 불검출을 의미함)(N.D. means no detection below the limit of measurement)
따라서, 상기와 같은 실시 예에 의하여 제조된 본 발명에 의한 김치 양념 소스는 향과 풍미가 최적화되고 표준화된 김치의 맛을 내는데 크게 일조할 수가 있으며, 내국인이나 외국인 모두에게 거부감이 없도록 입맛에 맞는 김치 양념 소스를 만들 수가 있으며 주로 농축된 소스 형태가 되므로 부패나 변질의 위험이 없이 상온 유통이 가능한 장점도 있는 것이다.Therefore, the kimchi sauce according to the present invention manufactured by the above-mentioned embodiment can greatly contribute to the taste of kimchi which is optimized and standardized in flavor and flavor, It is possible to make sauce sauce and it is mainly concentrated sauce, so there is no risk of corruption or deterioration, and it is possible to distribute at room temperature.
또한, 대장균이나 세균 등과 같은 해로운 물질의 검출이 이루어지지 않으므로 안심하고 취식할 수 있는 장점도 있는 것이다. In addition, since harmful substances such as Escherichia coli and bacteria can not be detected, there is an advantage that they can be eaten safely.
Claims (3)
상기 김치 양념 소스는 고과당 100중량부에 다시액 90~ 110중량부, 물엿 90~ 110중량부, 멸치액젓 30~ 35중량부, 배퓨레 28~ 35중량부, 고춧가루 25~ 30중량부, 생강 양념베이스 20~ 25중량부, 마늘 15~20중량부, 정제수 12~ 17중량부, 양파 12~ 16중량부, 소금 10~ 15중량부, 대파 10~ 15 중량부 및 벌꿀 1~ 5중량부를 혼합한 혼합물 100중량부에 10~ 60mesh의 크기로 분쇄된 배추김치 2~ 5중량부를 첨가하여 혼합물을 제조하되,
상기 생강 양념베이스는 L-글루타민산 나트륨 100중량부에 아세틸아디핀산이전분 95~ 105중량부, 비타민C 45~ 55중량부, 생강 30~ 35중량부, 구아검 7~ 9중량부 및 자몽종자 추출물 6~ 9중량부를 혼합하여 제조하고,,
상기 다시액은 정제수 100중량부에 무 2.5~ 4중량부, 멸치 1~ 2중량부, 다시마 0.2~ 0.4중량부를 혼합하여 제조하며,
상기 혼합물 100중량부에 차조기 가루 0.01~ 0.03중량부를 투입하여 85~ 100℃의 온도로 30분~ 1시간 동안 스팀으로 가열하여 살균하고,
상기 살균된 혼합물을 15~ 20℃의 온도로 냉각하고,
상기 냉각된 혼합물을 10~ 30mesh의 크기로 여과하여 40~ 50brix의 당 농도를 가질수 있도록 40~ 55℃로 진공 농축하고,
상기 농축된 혼합물을 충진기에서 포장용기에 충진하고,
상기 충진된 포장용기를 15~ 25℃에서 15~ 30일 동안 보관하여 만드는 것을 특징으로 하는 김치 양념 소스의 제조방법. A method for producing a kimchi sauce sauce,
The kimchi seasoning sauce is prepared by adding 90 to 110 parts by weight of the solution, 90 to 110 parts by weight of starch syrup, 30 to 35 parts by weight of anchovy sauce, 28 to 35 parts by weight of papule, 25 to 30 parts by weight of red pepper powder, 20 to 25 parts by weight of a seasoning base, 15 to 20 parts by weight of garlic, 12 to 17 parts by weight of purified water, 12 to 16 parts by weight of onion, 10 to 15 parts by weight of salt, 10 to 15 parts by weight of cormorant and 1 to 5 parts by weight of honey To 100 parts by weight of a mixture, 2 to 5 parts by weight of ground cabbage kimchi having a size of 10 to 60mesh were added to prepare a mixture,
The ginger seasoning base contains 95 to 105 parts by weight of starch of acetyl adipic acid, 45 to 55 parts by weight of vitamin C, 30 to 35 parts by weight of ginger, 7 to 9 parts by weight of guar gum, 6 to 9 parts by weight,
The above liquid is prepared by mixing 2.5 to 4 parts by weight of anhydrous liquor, 1 to 2 parts by weight of anchovies and 0.2 to 0.4 parts by weight of sea tangle into 100 parts by weight of purified water,
0.01 to 0.03 part by weight of the powder of the beaker was added to 100 parts by weight of the mixture, sterilized by heating at 85 to 100 ° C for 30 minutes to 1 hour,
The sterilized mixture is cooled to a temperature of 15-20 [deg.] C,
The cooled mixture was filtered with a size of 10 to 30 mesh and concentrated in vacuo at 40 to 55 ° C. to have a sugar concentration of 40 to 50 brix,
The concentrated mixture is filled in a packaging container in a filling machine,
Wherein the packed container is stored at 15 ~ 25 ° C for 15 ~ 30 days.
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