KR101937621B1 - Manufacturing Method of Kimchi Seasoning Base Using Cereal Mixture - Google Patents

Abstract

According to the present invention, a manufacturing method of a kimchi seasoning base using a cereal mixture comprises: a first step of mixing 1-10 wt% of xanthan gum and 90-99 wt% of water with respect to an overall first mixed solution weight for 10-80 minutes to manufacture a first mixed solution; a second step of agitating 85-95 wt% of the first mixed solution and 5-15 wt% of at least one in an enzyme group consisting of a liquefied enzyme, a diastatic enzyme, a fiber enzyme, and a protein enzyme with respect to an overall second mixed solution weight for 1-30 minutes to manufacture a second mixed solution; a third step of mixing 10-40 wt% of rice flour, 5-20 wt% of bean flour, and 50-80 wt% of the second mixed solution with respect to an overall third mixed solution weight to manufacture a third mixed solution; a fourth step of agitating the third mixed solution at 50-70°C for 1-5 hours to activate the enzyme group, then agitating the third mixed solution at 90-100°C for 10-60 minutes to inactivate the enzyme group, and then cooling and drying the third mixed solution to 30-80°C to finish a cereal mixture; and a fifth step of mixing 20-50 wt% of the cereal mixture and 50-80 wt% of base ingredients with respect to an overall kimchi seasoning base to finish a kimchi seasoning base.

Description

Technical Field [0001] The present invention relates to a kimchi seasoning base using a cereal mixture,

The present invention relates to a method for producing a kimchi seasoning base using a cereal mixture. More specifically, the present invention relates to a method for producing a kimchi seasoning base by using a cereal mixture to enhance the deep taste of kimchi, And a method for producing a kimchi seasoning base using a cereal mixture.

Kimchi is a traditional vegetable fermented food of Korea, and its nutritional value and efficacy through fermentation process are constantly revealed by scientific methods.

The flavor of kimchi is influenced by the season of kimchi, which is caused by long - term fermentation, and the strong sour taste of kimchi during fermentation.

In order to solve such a problem, Korean Patent Registration No. 10-1870570 (a method of manufacturing a kimchi seasoning sauce) proposes a concentrated kimchi seasoning sauce capable of circulating at room temperature.

The present invention relates to a process for preparing a mixture by preparing a mixture of high fructose, high-fructose syrup, syrup, anchovy sauce, pear puree, red pepper powder, ginger sauce base, garlic, purified water, onion, salt, Sterilizing the mixture at a temperature of 85 to 100 DEG C for 30 minutes to 1 hour, cooling the sterilized mixture to a temperature of 15 to 20 DEG C and filtering the mixture to a size of 10 to 30 mesh 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.

However, the above-mentioned invention has disadvantages in that it does not save manufacturing cost by adding a large amount of starch syrup and high fructose.

As another prior art, Korean Patent Laid-Open Publication No. 10-2002-0065743 (the name of the invention: a method of manufacturing kimchi seasoning containing lactic acid bacteria), the housewives in everyday households are always easier, and kimchi Suggests a manufacturing method of kimchi sauce containing lactic acid bacterium which has the same taste and effect of lactic acid bacteria as the conventional kimchi.

The present invention is to directly cultivate lactic acid bacteria, which is the driving force of kimchi fermentation, in kimchi sauce, and to use the cultured kimchi sauce for cabbage kimchi, kimchi, and kimchi, so that the lactic acid bacteria immediately after immersion of kimchi contains 1 million or more per 1 g of kimchi. Lactobacillus plantarum (Lactobacillus - Plantarum), which is the most closely related lactic acid bacteria in kimchi fermentation, was isolated and cultured. After 24 hours, kimchi seasoning containing 100 million lactic acid bacteria per gram And the like.

However, the above-mentioned invention does not solve the problem that the quality of kimchi is deteriorated due to increase of sour taste and carbonic acid of kimchi over time as kimchi is fermented due to lactic acid bacteria.

Accordingly, there is a need to develop a kimchi seasoning base manufacturing method capable of adding the flavor and deep taste of kimchi through a cereal mixture while maintaining the quality of the kimchi stably in order to solve the above problems.

DISCLOSURE Technical Problem The present invention has been conceived to overcome the problems of the above-described technology, and its main object is to manufacture a kimchi seasoning base from a cereal mixture containing rice flour and soybean flour.

Another object of the present invention is to prepare a flavor enhancer using guava leaves and then to prepare a kimchi seasoning base.

Another object of the present invention is to prepare a preservative by using a polyphenol compound, cyclodextrin and casein sodium, and then adding it to the preparation of a kimchi seasoning base.

It is a further object of the present invention to produce a material that envelops the cereal mixture through an emulsifying solution.

In order to achieve the above object, a method of manufacturing a kimchi seasoning base using a cereal mixture according to the present invention is characterized in that 1 to 10% by weight of xanthan gum and 90 to 99% To prepare a first mixed solution; And 85 to 95% by weight of the primary mixed solution and 5 to 15% by weight of at least one of the enzymes constituting the liquefying enzyme, saccharifying enzyme, fibrous enzyme and proteinase are stirred for 1 to 30 minutes, A second step of preparing a second mixed solution; A third step of mixing 10 to 40% by weight of rice flour, 5 to 20% by weight of soybean flour, and 50 to 80% by weight of the secondary mixed solution, based on the total weight of the tertiary mixed solution, to prepare a tertiary mixed solution; The enzyme solution was agitated at 50 to 70 ° C for 1 to 5 hours to activate the enzyme solution, and then the solution was stirred at 90 to 100 ° C for 10 to 60 minutes to inactivate the enzyme solution. Cooling and drying to complete the cereal mixture; And a fifth step of mixing 20 to 50% by weight of the cereal mixture and 50 to 80% by weight of the base material with respect to the total kimchi seasoning base weight to complete the kimchi seasoning base.

In addition, the base material may be prepared by mixing 20 to 50% by weight of anchovy sauce, 20 to 50% by weight of shrimp sauce, 1 to 20% by weight of seaweed extract, and 1 to 20% by weight of skim milk extract with respect to the total seasoning weight. , A seasoning preparation step; Preparing a sweetener by mixing 30 to 60% by weight of crystalline sorbitol, 30 to 60% by weight of fructose, and 1 to 20% by weight of sucralose, based on the total weight of sweetener, to prepare a sweetener; Wherein the base material is prepared by mixing 80 to 95% by weight of the seasoning and 5 to 20% by weight of the sweetener with respect to the total weight of the base material.

In addition, before the third step, 20 to 50% by weight of guava leaves, 1 to 10% by weight of ethanol, and 40 to 70% by weight of water are mixed at 30 to 60 ° C for 2 to 8 hours with respect to the weight of the whole flavor enhancer, Wherein the third mixed solution comprises 10 to 40% by weight of rice flour, 5 to 20% by weight of soybean flour, 2 to 20% by weight of soybean flour, 50 to 70% by weight of the tea mixture solution, and 1 to 10% by weight of the flavor enhancer.

And a preservative preparation step of preparing a preservative containing polyphenol compound, cyclodextrin and casein sodium as an active ingredient after the step of preparing the flavor enhancer, wherein in the third step, 10 to 40% by weight of rice flour, 5 to 20% by weight of soybean flour, 50 to 60% by weight of the secondary mixed solution, 1 to 10% by weight of the flavor enhancer and 1 to 10% .

A method of manufacturing a kimchi seasoning base using a cereal mixture according to the present invention comprises:

1) It is possible to improve the flavor and deep taste of Kimchi through the cereal mixture,

2) The flavor enhancer can maximize the flavor of kimchi,

3) Preservation agent provides the effect of keeping the flavor and deep taste of kimchi for a long time.

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BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a basic process for manufacturing a kimchi seasoning base of the present invention; FIG.
2 is a flowchart showing a detailed process for manufacturing the kimchi seasoning base of the present invention.
FIG. 3 is a table showing the results of an experiment conducted on the kimchi seasoning base of the present invention. FIG.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. The accompanying drawings are not drawn to scale and wherein like reference numerals in the various drawings refer to like elements.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a basic process for manufacturing a kimchi seasoning base of the present invention. FIG.

1, the kimchi seasoning base of the present invention is intended to enhance the deep taste and quality of the kimchi through a cereal mixture. The method for producing the kimchi seasoning base is basically a method for producing a primary mixture solution A second step S200 of producing a second mixed solution, a third step S300 of producing a third mixed solution, a fourth step S400 of completing the cereal mixture, (S500). In the following, the composition and the manufacturing method of each mixed solution will be described in detail.

First, in a first step S100, 1 to 10% by weight of xanthan gum and 90 to 99% by weight of water are mixed with each other for 10 to 80 minutes to prepare a primary mixed solution, To be dispersed evenly in a solvent such as water, and at the same time to prevent the cereal mixture from being separated from the solvent due to the difference in density.

At this time, when the primary mixture solution is prepared, the addition of less than 1% by weight of xanthan gum can not provide sufficient dispersibility. When the amount of xanthan gum is more than 10% by weight, the mixture can be clumped with the cereal mixture. It is preferred to add xanthan gum in weight%.

Then, the second step S200 is a step of mixing 85 to 95% by weight of the primary mixed solution with 5 to 15% of an enzyme group constituting liquefying enzyme, saccharifying enzyme, fibrous enzyme, And the weight% is stirred for 1 to 30 minutes to prepare a secondary mixed solution.

In this case, a liquefying enzyme, a saccharifying enzyme, a fibrous enzyme, a protein enzyme (in the description of the present invention, the enzyme group containing at least one of such liquefying enzyme, saccharifying enzyme, fibrous enzyme and protein enzyme) It serves to liquefy and saccharify rice flour and soybean flour, which are active ingredients of the mixture. Accordingly, it is possible to provide kimchi with a savory taste and aroma unique to rice and soybean.

It can be seen that the secondary mixed solution thus prepared contains xanthan gum due to the primary mixed solution.

Next, in a third step (S300), 10 to 40% by weight of rice flour, 5 to 20% by weight of soybean flour, and 50 to 80% by weight of the secondary mixed solution are mixed with respect to the total weight of the tertiary mixed solution, Manufacturing process.

Rice flour and soy flour are the active ingredients of the cereal mixture of the present invention and provide a function to improve the taste and flavor quality of the packaged kimchi through the deep and savory taste and aroma of rice and soybean.

As described above, when the rice flour and soybean flour and the second mixed solution are mixed, water, rice flour and soy flour can be easily dispersed due to xanthan gum, and saccharification and liquefaction can proceed due to the enzyme.

Then, in the fourth step (S400), the third mixed solution is stirred at 50 to 70 ° C for 1 to 5 hours to activate the enzyme group, and then stirred at 90 to 100 ° C for 10 to 60 minutes, And then cooled to 30 to 80 DEG C and dried to complete the cereal mixture.

In the fourth step (S400), the enzyme group is stirred at 50 to 70 DEG C to activate the enzyme, and then the enzyme is further stirred at 90 to 100 DEG C to inactivate and inactivate the enzyme group. That is, by stopping the activation, that is, by the action of the activated enzyme group, it is a process of inducing liquefaction and saccharification of rice flour and soybean flour contained in the tertiary mixed solution. In addition, the enzymes are deactivated under conditions higher than the temperature conditions in the activation, thereby preventing the liquefaction and saccharification of the rice flour and soybean flour from being promoted more than necessary.

In addition, through the fourth step (S400), by stirring the tertiary mixed solution at a temperature close to 100 ° C, it is possible not only to remove the characteristic fish smell from the soybean but also to complete the grain mixture having an improved flavor of rice and soybean .

Finally, in a fifth step S500, the kimchi seasoning base is completed by mixing 20 to 50% by weight of the cereal mixture and 50 to 80% by weight of the base material with respect to the total kimchi seasoning base weight.

That is, by mixing the cereal mixture and the base material (detailed explanation thereof will be described later) that are flooded through the fifth step (S500) and have a deep flavor, the deep and rich taste of the kimchi can be further improved have.

Here, the base material is prepared by including a seasoning and a sweetener, and a specific method for manufacturing the base material will be described as follows.

The base material is added during the preparation of the kimchi seasoning base to improve the fermentation quality of the kimchi and to maintain the flavor of the kimchi. The process for producing such a base material may include a seasoning manufacturing step, a sweetener manufacturing step, have.

First, in the seasoning preparation step, a seasoning is prepared by mixing 20 to 50% by weight of anchovy sauce, 20 to 50% by weight of shrimp sauce, 1 to 20% by weight of seaweed extract and 1 to 20% to be.

Anchovy sauce shrimp and shrimp sauce sauce provide the function of eliminating contamination (that is, sterilizing action) by microorganisms introduced from the outside in the process of manufacturing the base material. Especially, in the case of shrimp sauce, the original flavor of the shrimp sauce may be lost at high temperature. Therefore, it is preferable to prepare the seasoning through low heat treatment (10 to 25 ° C) in the seasoning production step.

In addition, seaweed extract and bamboo extract provide the role of making kimchi taste more stimulating and enriching (that is, seasoning function).

Next, a sweetener is prepared by mixing 30 to 60% by weight of crystalline sorbitol, 30 to 60% by weight of fructose, and 1 to 20% by weight of sucralose, based on the total weight of the sweetener.

At this time, crystalline sorbitol and fructose are energy sources of lactic acid bacteria, which is the main monarch of kimchi fermentation, and play a role in providing environment for stable growth of lactic acid bacteria.

In addition, sucralose is a kind of sugar alcohols, and its sweetness is 600 times that of sugar, so that the absolute amount of sugar added in the kimchi seasoning base can be reduced and sweetness can be added to the kimchi with a small amount of sucralose.

Finally, in the step of completing the base material, the base material is completed by mixing 80 to 95% by weight of the seasoning and 5 to 20% by weight of the sweetener with respect to the total weight of the base material. And mixing the sweetener that adds flavor to complete the base material.

The kimchi seasoning base produced through the above process is mixed with the kimchi seasoning containing red pepper powder to provide a sweet taste to the kimchi and to harmonize with the spicy taste by the kimchi seasoning. Can be saved by 50 to 60%.

In addition to the functions of the above-described kimchi seasoning base, additional steps can be performed to further improve the functionality of the kimchi seasoning base.

2 is a flowchart showing a detailed process for manufacturing the kimchi seasoning base of the present invention.

2, after the first step (S100), the viscosity of the kimchi seasoning base of the present invention is elevated to prepare an additional mixed solution so that the kimchi seasoning containing the kimchi seasoning base is well on the surface of the kimchi Can be performed.

Specifically, after the first step (S100), an additional mixed solution preparation step (S110) for preparing an additional mixed solution by mixing 90 to 99% by weight of the primary mixed solution and 1 to 10% ).

In this case, the primary mixed solution contains xanthan gum. When mixed with guar gum, the viscosity increases rapidly. When viscosity is rapidly formed, the viscosity remains stable even after a lapse of time.

It should be noted that the rice flour and soybean flour are not easily dispersed during the preparation of the cereal mixture due to the increase of the viscosity, and the layer separation phenomenon may occur. To prevent this, the weight ratio of guar gum is less than 10% .

Accordingly, the secondary mixed solution in the second step (S200) is prepared by mixing the above-mentioned additional mixed solution consisting of guar gums mixed with the above-mentioned primary mixed solution in the weight ratio and the enzyme group. Specifically, And 5 to 15% by weight of at least one of enzymes constituting liquefying enzymes, saccharifying enzymes, fibrous enzymes, and protein enzymes, and 85 to 95% by weight of the additional mixed solution (the solution in which the primary mixed solution is defined as described above) ≪ / RTI > for 1 to 30 minutes.

Furthermore, in order to maximize the improvement of the flavor of the cereal mixture contained in the kimchi seasoning base, the flavor enhancing agent for improving the flavor of kimchi can be prepared by removing the specific odor of rice or soybean using guava leaves.

Specifically, 20 to 50% by weight of guava leaves, 1 to 10% by weight of ethanol and 40 to 70% by weight of water are mixed at 30 to 60 ° C for 2 to 8 hours with respect to the weight of the whole flavor enhancer before the third step (S300) A flavor enhancer preparation step (S210) for producing a flavor enhancer may be performed.

At this time, the guava leaves have a function to remove unique odor in cereals, and further contain polyphenols, which can play an additional role of controlling blood sugar.

In addition, ethanol plays a role of eliminating odor along with guava leaves, and may be, for example, a liquor or a soju used for cooking.

Accordingly, the tertiary mixed solution in the third step S300 may further include a flavor enhancer. Specifically, the tertiary mixed solution may include 10 to 40 wt% of rice flour, 5 to 20% by weight of soybean flour, 50 to 70% by weight of the secondary mixed solution, and 1 to 10% by weight of the flavor enhancer. In other words, it means that the weight ratio of the secondary flavor enhancer was adjusted to correspond to the weight ratio of the second flavor enhancer to the weight ratio.

In addition, after the step of preparing the flavor enhancer (S210), the tannin contained in the guava leaves may be removed to include an additional flavor enhancer preparation step (S220) so as to avoid a bitter taste in the kimchi seasoning base.

The tannin is contained in guava leaves to induce a pungent taste, and the step of preparing the additional flavor enhancer (S220) can be said to be a process of producing such a tannin-free flavor enhancer.

More specifically, in the additional flavor enhancer preparation step (S220), 80 to 95% by weight of the flavor enhancer and 5 to 20% by weight of an alkali solution containing sodium carbonate as an active ingredient are mixed with the total flavor enhancer weight to prepare an additional flavor enhancer Manufacturing process.

In this case, the alkaline solution removes the tannin contained in the flavor enhancer to remove the bitter taste. Since the content of tannin contained in the guava leaves is about 12% of the total content of the guava leaves, the tannin having such a content It is preferable to add 1 to 10% by weight of the alkali solution to the weight of the total additional flavor enhancer to remove.

Such an alkali solution can be any one of sodium carbonate (Na ₂ CO ₃ ) and sodium hydrogen carbonate (NaHCO ₃ ) as an effective ingredient. Since sodium hydrogen carbonate is a commonly used baking soda, gas is generated during the cooking process, It is preferable to use an alkali solution having an effective component.

Sodium carbonate belongs to a relatively strong base and is used in soaps and laundry detergents, but it is diluted diluted in spite of its strong base and used as a food additive. If the amount of the sodium carbonate is less than 1% by weight, the tannin may not be sufficiently removed. If the amount of the alkaline solution is more than 10% by weight, The pH of the solution may become excessively high and the edible use of the kimchi seasoning base may become dangerous.

In response to this, the tertiary mixed solution in the third step S300 may further include an additional flavor enhancer which is limited by mixing the above-described flavor enhancer with an alkali solution. More specifically, To 50% by weight of a second mixed solution, and 1% to 10% by weight of an additional flavor enhancer (a flavor enhancer is defined as described above).

The thus prepared flavor enhancer or the additional flavor enhancer can provide a function of further improving the flavor of the kimchi by removing odor peculiar to the cereal.

Furthermore, after the step of preparing the flavor enhancer (S210), a preservative preparation step of preparing a preservative containing polyphenol compound and cyclodextrin and casein sodium as active ingredients may be included so that the flavor of kimchi is maintained for a long time.

Here, the preservative is composed of a polyphenol compound, cyclodextrin and casein sodium as an active ingredient, and the polyphenol compound can provide a function of preserving the flavor of kimchi together with the fragrance and deep aroma of the cereal. Examples of such polyphenol compounds include natural flavors such as isoflavones, tannins, and catechins, and essential oils such as cinnamon leaf oil, peppermint oil, orange oil, and phytoncide oil.

In addition, polyphenol compounds can additionally act as antioxidants and have beneficial effects on the body, such as cholesterol lowering action, vision improvement, and vascular protection.

A detailed description of cyclodextrin and sodium caseinate will be provided with the step of preparing preservatives.

Specifically, the preservative preparation step may include a first solution preparation step, a second preparation step, and a preservative finishing step.

First, in the first solution preparing step, 1 to 10% by weight of polyphenol compound and 90 to 99% by weight of ethanol are mixed with respect to the weight of the entire first solution, followed by stirring at 60 to 70 캜 to prepare a first solution.

Here, ethanol serves as a solvent for dissolving the polyphenol compound, and since the polyphenol compound has been described above, a detailed description will be omitted.

Next, in the second solution preparing step, 0.1 to 10% by weight of cyclodextrin, 0.1 to 10% by weight of casein sodium and 80 to 95% by weight of water are mixed with respect to the weight of the total second solution, and the mixture is stirred to prepare a second solution Process.

At this time, cyclodextrin is a substance in which 6-8 glucoses are linked by? -1,4 bonds. Since the molecules are hydrophobic, they form inclusion compounds with various molecules, thereby deodorizing them, stabilizing volatile substances, And emulsification of the water. Therefore, in the second solution preparation step, cyclodextrin allows the water-insoluble polyphenol compound to be well emulsified, and at the same time, the grains and the molecules inducing the intrinsic fragrance of the kimchi are embedded to maintain a deep flavor and flavor.

Sodium caseinate is known to be harmful to the human body due to the coffee advertising of certain companies, but it is a substance that ionizes sodium into casein, one of the proteins in dairy products. These casein sodiums provide the ability to enhance the mixability of preservatives, rice flour, soy flour, and flavor enhancers.

Finally, in the step of preserving agent, 5 to 15% by weight of the first solution and 85 to 95% by weight of the second solution are stirred with a homogenizer at 12,000 to 14,000 rpm for 10 to 20 minutes to complete the preservative to be.

Here, the homogenizer is a device used for the purpose of dispersing, homogenizing and emulsifying small particles in a liquid sample, and serves to disperse the first solution containing polyphenol compound and the second solution containing cyclodextrin evenly .

The preservative may be added while reducing the weight of the secondary mixed solution in order to include the preservative in the tertiary mixed solution. Specifically, the tertiary mixed solution in this process may be added to the total amount of the tertiary mixed solution, 40 to 40% by weight of soybean meal, 5 to 20% by weight of soybean flour, 50 to 60% by weight of the secondary mixed solution, 1 to 10% by weight of the flavor enhancer, and 1 to 10% by weight of preservative.

The preservative thus prepared functions to maintain the flavor of the cereal mixture and the kimchi seasoning so that the person who consumes the kimchi prepared through the kimchi seasoning base using the cereal mixture of the present invention can feel the taste of the original kimchi do.

In addition, a cereal mixture may be prepared by preparing a mixture that performs the function of improving the preservability of the rice flour and soybean flour contained in the cereal mixture of the present invention and improving the ease of handling. Specifically, the cereal mixture may be prepared after the fourth step (S400) (S410) an emulsion solution preparation step (S430), a dispersion solvent production step (S430), and a mixture preparation step.

First, an emulsified solution preparation step (S410) is a process of preparing an emulsified solution by mixing an emulsifier in the cereal mixture.

Next, the dispersion solvent preparation step (S430) is a process for producing a dispersion solvent in which the emulsion solution is dispersed.

Finally, the preparation of the mixture is a process of preparing the mixture by spraying the emulsion solution into the dispersion solvent.

Accordingly, the fifth step S500 includes mixing the cereal mixture as described above. Specifically, 20 to 50% by weight of the mixture and 50 to 80% by weight of the base material are mixed To produce a kimchi seasoning base, in other words, a cereal mixture is defined as a 'mixture'. In other words, the mixture in the present invention means that the cereal mixture is confined as described above.

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BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail by way of examples and comparative examples. For the examples and the control examples to be described later, 25 evaluation teams were observed and tasted, and the flavor was evaluated. The flavor, sweetness, and deep taste of the kimchi prepared with the kimchi seasoning base of the present invention and the kimchi seasoned base (5), good (4), fair (3), poor (2) and very poor (1)

At this time, the flavor is a symbol of the evaluation stage of the kimchi unique flavor felt when the evaluation stage consumes the kimchi prepared by putting the kimchi seasoning base of the present invention, and the sweet taste is the symbol of the evaluation stage of the sweetness felt while the evaluation stage consumes the kimchi, The taste means the evaluation of the intense and deep flavor inherent to kimchi.

As the flavor, sweetness, and deep taste of kimchi prepared with the kimchi seasoning base of the present invention are well known, the more excellent the kimchi seasoning base (5), the better the flavor, sweetness, As the deep taste did not appear, it was evaluated as being very bad (1).

≪ Example 1 >

1 g of xanthan gum and 99 g of water were mixed and mixed and stirred for 40 minutes to prepare a primary mixed solution. Next, 90 g of the primary mixed solution and 10 g of the enzyme group were stirred for 20 minutes to prepare a secondary mixed solution. Next, 30 g of rice flour, 10 g of soybean flour and 60 g of a second mixed solution were mixed to prepare a third mixed solution. The third mixed solution was stirred at 60 ° C for 2 hours, then at 95 ° C for 30 minutes, ≪ / RTI > and dried to complete a cereal mixture. Next, 40g of the cereal mixture and 60g of the base material were mixed to complete the kimchi seasoning base, and the kimchi was prepared using the same.

≪ Example 2 >

A kimchi seasoning base was prepared in the same manner as in Example 1 except that 1 g of guar gum was added to the primary mixed solution in Example 1 to prepare an additional mixed solution.

≪ Example 3 >

A kimchi seasoning base was prepared in the same manner as in Example 1, except that 5 g of the flavor enhancer was added to the tertiary mixture solution in Example 1 to prepare a kimchi.

<Example 4>

A kimchi seasoning base was prepared in the same manner as in Example 3, except that 5 g of a preservative was further added to the tertiary mixture solution in Example 3, and the kimchi was prepared using the same.

&Lt; Example 5 >

A kimchi seasoning base was prepared in the same manner as in Example 1 except that 40 g of the mixture (the 'mixture' in the present invention) was mixed with the cereal mixture in the kimchi seasoning base in Example 1 to prepare a kimchi seasoning base Then, kimchi is prepared by using this.

<Control Example>

Kimchi prepared by using commercially available kimchi seasoning base.

FIG. 3 is a table showing results of experiments conducted on the kimchi seasoning base of the present invention.

As shown in FIG. 3, the evaluation results are shown in the form of average scores of flavor, sweetness, and deep taste after ingestion of the examples and the control. As described above, in Examples 1 to 5, The evaluation score was obtained. Therefore, it can be seen that the kimchi seasoning bases (Examples 1 to 5) of the present invention maintain the flavor, sweetness, and deep taste better than the commercial kimchi seasoning bases, which are evaluation samples in terms of flavor, sweetness and deep taste.

Thus, it is possible to grasp the importance of the step of preparing the flavor enhancer, the step of preparing the preservative, and the step of preparing the mixture using the emulsified solution.

As described above, the construction and operation of the method of manufacturing a kimchi seasoning base using the cereal mixture according to the present invention are described in the above description and drawings, but the description of the present invention is not limited to the above description and drawings. And it is to be understood that various changes and modifications may be made without departing from the spirit of the invention.

S100: first step S110: additional mixed solution preparation step
S200: second step S210: flavor enhancer preparation step
S220: Preparation of additional flavor enhancer S230: Preparation of preservative
S300: third step S400: fourth step
S410: emulsion solution production step S420: additional emulsion solution production step
S430: Preparation of dispersion solvent S500: Step 5

Claims (11)

A method for producing a kimchi seasoning base using a cereal mixture,
Mixing 1 to 10% by weight of xanthan gum and 90 to 99% by weight of water with respect to the weight of the entire primary mixed solution for 10 to 80 minutes to prepare a primary mixed solution;
And 85 to 95% by weight of the primary mixed solution and 5 to 15% by weight of at least one of the enzymes constituting the liquefying enzyme, saccharifying enzyme, fibrous enzyme and proteinase are stirred for 1 to 30 minutes, A second step of preparing a second mixed solution;
A third step of mixing 10 to 40% by weight of rice flour, 5 to 20% by weight of soybean flour, and 50 to 80% by weight of the secondary mixed solution, based on the total weight of the tertiary mixed solution, to prepare a tertiary mixed solution;
The enzyme solution was agitated at 50 to 70 ° C for 1 to 5 hours to activate the enzyme solution, and then the solution was stirred at 90 to 100 ° C for 10 to 60 minutes to inactivate the enzyme solution. Cooling and drying to complete the cereal mixture;
And a fifth step of mixing the 20 to 50% by weight of the cereal mixture and 50 to 80% by weight of the base material with respect to the total kimchi seasoning base weight to complete the kimchi seasoning base. &Lt; / RTI &gt; The method according to claim 1,
The base material may include,
Preparing a seasoning by mixing 20 to 50% by weight of anchovy sauce, 20 to 50% by weight of shrimp sauce, 1 to 20% by weight of seaweed extract and 1 to 20% by weight of safflower extract with respect to the total seasoning weight.
Preparing a sweetener by mixing 30 to 60% by weight of crystalline sorbitol, 30 to 60% by weight of fructose, and 1 to 20% by weight of sucralose, based on the total weight of sweetener, to prepare a sweetener;
Wherein the base material is prepared by mixing 80 to 95% by weight of the seasoning with 5 to 20% by weight of the sweetener, based on the total weight of the base material, to complete the base material. A method of manufacturing a base. The method according to claim 1,
After the first step,
Preparing an additional mixed solution by mixing 90 to 99% by weight of the primary mixed solution and 1 to 10% by weight of guar gum with respect to the total weight of the additional mixed solution,
In the second step,
And 85 to 95% by weight of the additional mixed solution and 5 to 15% by weight of at least one of enzymes constituting liquefying enzymes, saccharifying enzymes, fibrous enzymes, and proteinases are stirred for 1 to 30 minutes Wherein the seasoning base is prepared by using a cereal mixture. The method according to claim 1,
Prior to the third step,
Wherein the flavor enhancer is prepared by mixing 20 to 50% by weight of guava leaves, 1 to 10% by weight of ethanol and 40 to 70% by weight of water at 30 to 60 캜 for 2 to 8 hours, &Lt; / RTI &gt;
In the third step,
Characterized in that it is prepared by mixing 10 to 40% by weight of rice flour, 5 to 20% by weight of soybean flour, 50 to 70% by weight of the secondary mixed solution and 1 to 10% by weight of the flavor enhancer, , Preparation method of Kimchi seasoning base using cereal mixture. 5. The method of claim 4,
After the flavor enhancer preparation step,
Preparing an additional flavor enhancer by mixing 80 to 95% by weight of the flavor enhancer and 5 to 20% by weight of an alkali solution containing sodium carbonate as an active ingredient, based on the total weight of the additional flavor enhancer,
In the third step,
10 to 40% by weight of rice flour, 5 to 20% by weight of soybean flour, 50 to 70% by weight of the secondary mixed solution and 1 to 10% by weight of the additional flavor enhancer, based on the total weight of the tertiary mixed solution, A process for preparing a kimchi seasoning base using a cereal mixture. 5. The method of claim 4,
After the flavor enhancer preparation step,
A preservative preparation step of preparing a preservative containing polyphenol compound, cyclodextrin and casein sodium as active ingredients,
In the third step,
10 to 40% by weight of rice flour, 5 to 20% by weight of soybean flour, 50 to 60% by weight of the secondary mixed solution, 1 to 10% by weight of the flavor enhancer and 1 to 10% Wherein the seasoning base is prepared by using a cereal mixture. The method according to claim 6,
In the preservative preparation step,
Mixing 1 to 10% by weight of polyphenol compound and 90 to 99% by weight of ethanol with respect to the total weight of the first solution, and stirring at 60 to 70 캜 to prepare a first solution;
0.1 to 10% by weight of cyclodextrin, 0.1 to 10% by weight of sodium caseinate, and 80 to 95% by weight of water are mixed and stirred to prepare a second solution, relative to the total weight of the second solution;
Wherein the preservative is completed by stirring 5 to 15% by weight of the first solution and 85 to 95% by weight of the second solution with a homogenizer at 12,000 to 14,000 rpm for 10 to 20 minutes, &Lt; RTI ID = 0.0 &gt; 1, &lt; / RTI &gt; delete delete delete delete

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