KR102272760B1 - Manufacturing method of Kimchi pills - Google Patents

Abstract

The present invention relates to a method for manufacturing kimchi pills by mixing glutinous rice powder with kimchi juice, molding the prepared mixture into a pill shape, and drying the molded mixture. According to the present invention, the method comprises the following steps: (S1) chopping, drying, and powdering a stem part of kimchi to obtain a kimchi stem powder; (S2) chopping, drying, and powdering a leaf part of kimchi to obtain a kimchi leaf powder; (S3) mixing and kneading 100 parts by weight of the kimchi stem powder and 80 to 200 parts by weight of glutinous rice flour; (S4) forming and drying the dough obtained in the step (S3) into a pill shape; (S5) mixing and kneading 100 parts by weight of the kimchi leaf powder and 80 to 200 parts by weight of glutinous rice flour; and (S6) applying the dough obtained in the step (S5) to the pill obtained in the step (S4) and drying the pill. Accordingly, the kimchi pills provide effects of being convenient for nutritional intake, being eaten in a fixed amount, providing preservation, preventing deterioration and spoilage, and recycling kimchi juice.

Description

Kimchi-hwan and its manufacturing method {Manufacturing method of Kimchi pills}

The present invention relates to a kimchi hwan and a method for manufacturing the same, and to a kimchi hwan and a method for preparing the same, which can easily ingest the nutrients of aged kimchi and do not decay or deteriorate even at room temperature.

Kimchi is one of Korea's representative fermented foods and one of the important side dishes, and has traditionally been manufactured and consumed at home. However, in recent years, the number of people consuming the manufactured kimchi is increasing due to changes in social and cultural aspects. Kimchi is a traditional food rich in nutritionally important vitamins, minerals, fiber, lactic acid bacteria and various organic products. As it is becoming an obstacle, the demand for the development of various processed products using kimchi or aged paper is increasing.

In addition, unlike other fermented foods, kimchi is a complex fermented food with a lot of seasoning. Foreigners' interest in fresh taste is also increasing. Therefore, industrialization of kimchi and development of processing methods for export and expansion of domestic consumption are required. Research to develop processed foods continues.

Although kimchi is often packaged and distributed in pouches, tray-type containers, and bottle containers, the packaging container expands due to moisture and gas generated during fermentation and maturation, and the internal volume is insufficient, so there is a risk that the packaging container may be damaged even by a weak external impact. There is a problem that the taste and flavor of the kimchi itself is deteriorated because a part of the kimchi is constantly immersed in the kimchi solution for a long time inside the packaging container.

Therefore, the present inventors completed the present invention by manufacturing kimchi pills that can be taken in a fixed amount, since it is required to develop a processed product that is excellent in preserving the quality of kimchi and is capable of preventing deterioration and spoilage while making nutrient intake of kimchi convenient. did.

Korean Patent Publication No. 10-2006-0015098 Korean Patent No. 10-1930772 Korean Patent Publication No. 10-2018-0075498

It is an object of the present invention to provide a kimchi pill and a method for preparing the same, which has excellent preservation, can prevent deterioration and spoilage, can be taken in a fixed amount in the form of a pill, and is easy to consume nutrients.

In order to achieve the above object,

The present invention provides kimchi rings formed by mixing 100 parts by weight of kimchi solution and 80 to 200 parts by weight of glutinous rice flour, molding the prepared mixture into a ring shape, and drying the mixture.

The kimchi ring preferably further comprises 1 to 10 parts by weight of the kimchi enzyme and 1 to 5 parts by weight of the cyclodextrin.

In addition, the kimchi ring preferably has a diameter of 2 to 6 mm.

It is preferable to use the filtered kimchi liquid.

The kimchi liquid is preferably obtained from kimchi aged for 2 months or more at 0 ~ 1 ℃.

And it may further include 50-100 parts by weight of crushed kimchi.

The present invention also comprises the steps of mixing 100 parts by weight of kimchi solution and 80 to 200 parts by weight of glutinous rice flour (S1);

molding the mixture prepared in step S1 into a ring shape (S2);

It provides a method for producing kimchi rings comprising a; drying the ring molded product obtained in step S2 (S3).

In the method for preparing kimchi rings of the present invention, 1 to 10 parts by weight of the kimchi enzyme may be further added in step S1.

In step S1, 1 to 5 parts by weight of cyclodextrin may be further added.

In step S2, the mixture is molded in an extruder in a cotton shape and then cut and molded in a ring shape.

The kimchi liquid is preferably obtained from kimchi aged for 2 months or more at 0 ~ 1 ℃.

In step S3, a freeze-drying method, a natural drying method, or a method of drying with hot air at 40 to 60°C may be used.

The kimchi ring preferably has a diameter of 2 to 6 mm.

In addition, the present invention includes the steps of obtaining a kimchi stem powder by chopping, drying and powdering the stem portion of kimchi (S1);

shredding, drying and powdering the leaf part of kimchi to obtain kimchi leaf powder (S2);

mixing and kneading 100 parts by weight of the kimchi stem powder and 80 to 200 parts by weight of glutinous rice flour (S3);

Forming the dough obtained in step S3 into a ring shape and drying (S4);

mixing and kneading 100 parts by weight of the kimchi leaf powder and 80 to 200 parts by weight of glutinous rice flour (S5);

Applying the dough obtained in step S5 to the ring obtained in step S4 and drying (S6); provides a method for manufacturing kimchi rings comprising.

In the method for manufacturing kimchi rings, in step S4, the dough obtained in step S3 is molded into noodles in an extruder and then cut and molded in a ring shape.

In step S3, a freeze-drying method, a natural drying method, or a method of drying with hot air at 40 to 60°C may be used.

In step S1, after chopping the stem of kimchi, 1 to 5 parts by weight of cyclodextrin may be further added based on 100 parts by weight of the chopped kimchi stem.

In step S2, after chopping the leaves of kimchi, 1 to 5 parts by weight of cyclodextrin may be further added based on 100 parts by weight of the chopped kimchi leaves.

The step S1 or S2 is preferably dried by a freeze-drying method.

In step S4 or S6, a freeze-drying method, a natural drying method, or a method of drying with hot air at 40 to 60°C may be used.

The ring obtained in step S4 preferably has a diameter of 2 to 4 mm.

The ring obtained in step S6 preferably has a diameter of 4 to 6 mm.

Since the kimchi pills prepared by the present invention are manufactured in the form of pills, nutritional intake is convenient and can be taken in a fixed amount, so it is easy to export them overseas, and it is good for consumers who are reluctant to the peculiar smell of kimchi.

In addition, the kimchi pills prepared by the present invention have excellent preservation and prevent deterioration and spoilage, so they can be stored for a long time and consumed when needed. It has a recyclable effect.

1 is a process flow diagram showing a method of manufacturing kimchi hwan according to an embodiment of the present invention.
Figure 2 is a process flow diagram showing a method of manufacturing kimchi hwan according to another embodiment of the present invention.
Figure 3 is a schematic view of the structure of the kimchi ring prepared according to the manufacturing method of the present invention.

Hereinafter, the present invention will be described in detail. In describing the present invention, detailed descriptions of related known configurations or functions may be omitted.

The terms or words used in the present specification and claims are not limited to a conventional or dictionary meaning, and should be interpreted as meanings and concepts consistent with the technical matters of the present invention.

The configuration shown in the embodiments and drawings described in this specification is a preferred embodiment of the present invention, and does not represent all of the technical spirit of the present invention, so various equivalents and modifications that can be substituted for them at the time of the present application are provided. there may be

Hereinafter, the present invention will be described in more detail.

1 is a process flow diagram illustrating a method of manufacturing kimchi hwan according to an embodiment of the present invention.

According to the method of manufacturing kimchi rings according to an embodiment of the present invention, first, 100 parts by weight of kimchi solution and 80 to 200 parts by weight of glutinous rice flour are mixed (S1).

At this time, when the amount of glutinous rice flour is less than 80 parts by weight, the mixture of kimchi liquid and glutinous rice flour becomes tough and there is a problem in manufacturing it in the form of a ring. When the amount of glutinous rice flour exceeds 200 parts by weight, kimchi liquid and glutinous rice flour It is kneaded to become a mixed dough, which also causes a problem in manufacturing it in a ring shape.

In step S1, in addition to the kimchi liquid and glutinous rice flour, 1 to 10 parts by weight of the kimchi enzyme may be further added.

By further adding the kimchi enzyme, the nutrients of kimchi can be contained more abundantly.

In addition, 1 to 5 parts by weight of cyclodextrin may be further added in step S1.

The kimchi enzyme can be used by purchasing kimchi lactobacillus powder containing commercially available Leuconostoc mesenteroides and Lactobacillus Curvatus.

If cyclodextrin is further added in step S1, the volatilization of organic acids present in the kimchi broth can be suppressed.

In addition, 50 to 100 parts by weight of pulverized kimchi may be further added, and when the pulverized kimchi is added, dietary fiber may be supplemented.

The pulverized kimchi may be in a powder state obtained by pulverizing and freeze-drying kimchi.

The kimchi liquid is naturally generated in the container containing kimchi during the production of kimchi, and refers to a mixture called kimchi soup. Here, ingredients such as seasonings and ingredients are mixed, and it is preferable to filter the ingredients to improve uniformity, eliminate foreign body feeling, and improve preservation when manufacturing pills.

The kimchi liquid is preferably obtained from kimchi aged at 0 ~ 1 ℃ for 2 months or more.

The kimchi used in the present invention may be prepared, for example, by the following method.

180 ~ 220g of salt is placed on the head of the cabbage, and brine is supplied and recovered at 3 hour intervals at a concentration of about 12% and pickled for 10 to 13 hours. The degree of pickling on the outside and the inside can be uniformly pickled.

The pickled cabbage is washed with purified water and then subjected to a dehydration process for 8 to 10 hours, followed by mixing the seasoning.

The seasoning is prepared by grinding radish with onion, ginger, and garlic to prepare ingredients, and mixing the paste made by boiling glutinous rice and purified water with the ingredients. Unlike the general manufacturing method, the radish is ground without shredding to give a deep taste and color. It can be used and can be stored for a long period of time to prevent brittleness.

Chinese cabbage mixed with seasoning can be aged at 0 ~ 4 ℃ by adding a weight of 100 kg or more, and aged more than 100 kg. It can maintain a crisp texture and has the effect of increasing the storage period.

Next, a step (S2) of molding the prepared mixture into a ring shape is performed.

In step S2, it is preferable that the mixture is molded in an extruder in the form of cotton, then cut and rolled by hand to form a ring shape.

The ring shape preferably has a diameter of 2 to 6 mm.

At this time, when the size of the ring is less than 2 mm, there is a difficulty in molding, and when the size of the ring exceeds 6 mm, there is a problem in taking the size of the pill is large.

Next, a step (S3) of drying the ring molding is performed.

In step S3, the drying may be performed using a freeze-drying method, a natural drying method, or a method of drying with hot air at 40 to 60°C.

At this time, if the hot air condition is less than 40 ℃, drying is not done properly, and if it exceeds 60 ℃, the moisture content is small and the problem occurs because it dries.

The kimchi pills manufactured according to the above manufacturing method are manufactured in the form of a pill, so nutritional intake is convenient, and it is easy to take a dose. In addition, it is convenient for overseas export, so consumers who are reluctant to the peculiar smell of kimchi can consume it.

In addition, kimchi pills prepared according to the above manufacturing method have excellent preservation and prevent deterioration and spoilage, so they can be stored for a long time and consumed when needed.

2 is a process flow diagram illustrating a method of manufacturing kimchi hwan according to another embodiment of the present invention.

According to the manufacturing method of kimchi hwan according to another embodiment of the present invention, first, the step (S1) of obtaining kimchi stem powder by chopping, drying and powdering the stem part of kimchi is performed.

After the stem portion of the kimchi is chopped in step S1, 1 to 5 parts by weight of cyclodextrin may be further included compared to 100 parts by weight of the chopped kimchi stem.

At this time, when the amount of the cyclodextrin is less than 1 part by weight, the organic acid is not suppressed properly, and when it exceeds 5 parts by weight, the organic acid is excessively suppressed and the taste is deteriorated.

The drying method may be selected by a freeze-drying method.

Next, the step (S2) of obtaining kimchi leaf powder by chopping, drying and powdering the leaf part of kimchi is performed.

After shredding the leaves of the kimchi in step S2, 1 to 5 parts by weight of cyclodextrin may be further added based on 100 parts by weight of the chopped kimchi leaves.

In this case, when the amount of cyclodextrin is less than 1 part by weight, the organic acid is not suppressed properly, and when it exceeds 5 parts by weight, the organic acid is excessively suppressed and the taste is deteriorated.

The drying method may be selected by a freeze-drying method.

Next, 100 parts by weight of the kimchi stem powder and 80 to 200 parts by weight of glutinous rice flour are mixed and kneaded (S3) is performed.

At this time, when the amount of glutinous rice flour is less than 80 parts by weight, the mixture of kimchi liquid and glutinous rice flour becomes tough and there is a problem in manufacturing it in the form of a ring. When the amount of glutinous rice flour exceeds 200 parts by weight, kimchi liquid and glutinous rice flour It is kneaded to become a mixed dough, which also causes a problem in manufacturing it in the form of a ring.

The step S3 is preferably dried by a freeze-drying method, a natural drying method, or hot air at 40 to 60°C.

At this time, if the hot air condition is less than 40 ℃, drying is not done properly, and if it exceeds 60 ℃, the moisture content is small and the problem occurs because it dries.

Next, a step (S4) of molding the dough obtained in step S3 into a ring shape and drying is performed.

In step S4, the dough obtained in step S3 is preferably molded in an extruder into a noodle shape and then cut to form a ring shape.

The ring shape is preferably manufactured by rolling by hand, and the size may have a diameter of 2 to 4 mm.

At this time, if the diameter size is less than 2 mm, it is difficult to manufacture by rolling by hand because the size is small, and if it exceeds 4 mm, the size becomes large, which causes a problem in taking.

The drying is preferably a freeze-drying method, a natural drying method, or drying with hot air at 40 to 60°C.

At this time, if the hot air condition is less than 40 ℃, drying is not done properly, and if it exceeds 60 ℃, the moisture content is small and the problem occurs because it dries.

Next, 100 parts by weight of the kimchi leaf powder and 80 to 200 parts by weight of glutinous rice flour are mixed and kneaded (S5) is performed.

At this time, when the amount of glutinous rice flour is less than 80 parts by weight, the mixed dough of kimchi liquid and glutinous rice flour becomes tough and there is a problem in manufacturing it in the form of a ring. When the amount of glutinous rice flour exceeds 200 parts by weight, kimchi liquid and glutinous rice flour It is kneaded to become a mixed dough, which also causes a problem in manufacturing it in a ring shape.

When kimchi leaf or stem powder is added, the content of dietary fiber increases, which is effective for health promotion.

Next, applying the dough obtained in step S5 to the ring obtained in step S4 and drying (S6) is performed.

In step S6, the drying may be performed using a freeze-drying method, a natural drying method, or a method of drying with hot air at 40 to 60°C.

At this time, if the hot air condition is less than 40 ℃, drying is not done properly, and if it exceeds 60 ℃, the moisture content is small and the problem occurs because it dries.

The kimchi ring obtained in step S6 may have a diameter of 4 to 6 mm.

At this time, if the size of the kimchi pill is less than 4 mm, the size is too small for users to be uncomfortable, and if the size of the kimchi pill exceeds 6 mm, the size of the pill is large and there is a problem in taking it.

If the kimchi pills prepared according to this manufacturing process are added to food and cooked, the original taste of kimchi can be further enhanced.

Claims (24)

After mixing 100 parts by weight of kimchi solution, 80 to 200 parts by weight of glutinous rice flour, 1 to 10 parts by weight of kimchi lactic acid bacteria powder, 1 to 5 parts by weight of cyclodextrin and 50 to 100 parts by weight of ground kimchi, the prepared mixture is mixed with 2 As a kimchi ring formed by molding and drying in a ring shape having a diameter of the size,
here
The kimchi liquid is prepared by filtering the kimchi broth obtained from kimchi aged at 0 ~ 1 ℃ for more than 2 months, and filtering the ingredients,
The kimchi lactic acid bacteria powder includes Leuconostoc mesenteroides and Lactobacillus Curvatus,
The pulverized kimchi is kimchi hwan, characterized in that the powder is freeze-dried after pulverizing the kimchi.
delete delete delete delete delete delete Mixing 100 parts by weight of kimchi solution, 80 to 200 parts by weight of glutinous rice flour, 1 to 10 parts by weight of kimchi lactic acid bacteria powder, 1 to 5 parts by weight of cyclodextrin and 50 to 100 parts by weight of ground kimchi (S1);
molding the mixture prepared in step S1 into a ring shape having a diameter of 2 to 6 mm (S2); and
drying the ring molded product obtained in step S2 (S3);
including,
here,
The kimchi liquid is prepared by filtering the kimchi broth obtained from kimchi aged at 0 ~ 1 ℃ for more than 2 months, and filtering the ingredients,
The kimchi lactic acid bacteria powder includes Leuconostoc mesenteroides and Lactobacillus Curvatus,
The pulverized kimchi is a kimchi hwan manufacturing method, characterized in that the powder is freeze-dried after pulverizing kimchi.
delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete

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