KR102442626B1 - Korean seasoning sauce and its manufacturing method - Google Patents

Abstract

The present invention provides a Korean seasoning sauce containing a main ingredient including kimchi, an auxiliary ingredient containing a soy sauce and a savory ingredient containing a yeast extract. The Korean seasoning sauce according to the present invention can be used as a sauce that is mixed with vegetable bibimbap, eaten instead of ssamjang when eating meat, or is lightly dipped when eating vegetables.

Description

Korean seasoning sauce and its manufacturing method

The present invention relates to a Korean seasoning sauce and a method for manufacturing the same.

Kimchi is a fermented food unique to Korea that is manufactured by mixing fresh vegetable raw materials such as cabbage and radish with various salted fish and spices. It contains a large amount of nutrients such as fiber, vitamins and minerals, and has a unique taste and aroma.

Kimchi has recently been adopted in the CODEX standard, and Korea is recognized as the origin of kimchi. However, there are not many domestically manufactured foods using kimchi-related sauces or the concept of kimchi, and on the contrary, similar products are being sold in Asian regions such as Japan and Thailand.

Therefore, in order to spread kimchi worldwide as a representative food of Korea, providing it in the form of a sauce in consideration of the culture of Westerners who are familiar with the sauce can be a starting point for experiencing the taste of kimchi. It will lead to the natural search for traditional Korean food such as kimchi, which will eventually lead to the spread of our food culture to the world.

Korean Patent Laid-Open Patent No. 10-1991-0009171 discloses a kimchi soup made by grinding kimchi that has been aged by adding radish, red pepper powder, garlic, green onion, water parsley, gat, seafood, and salted fish as the main ingredient, and rice as the main ingredient. Disclosed are kimchi ketchup obtained by mixing this with finely divided porridge and stirring and mixing sugars such as malt syrup, and a method for producing the same.

Patent Document 1: Republic of Korea Patent Publication No. 10-1991-0009171

The present invention has been devised to solve the above problems, and the object of the present invention is to use vegan kimchi excluding fish sauce and shrimp sauce, and apply yeast extract to increase the umami taste, so that it is put in vegetable bibimbap and eaten, or meat. It is to provide a Korean seasoning sauce that can be eaten instead of ssamjang or used as a light dipping sauce for stick vegetables.

The problems of the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, the present invention

It provides a Korean seasoning sauce containing a main ingredient including kimchi, an auxiliary ingredient including soy sauce, and a umami ingredient including yeast extract.

In addition, the main raw material containing the kimchi is 90-110 parts by weight of pickled cabbage, 3-7 parts by weight of minced garlic, 1-5 parts by weight of onion, 1-5 parts by weight of minced ginger, 8-12 parts by weight of red pepper powder, fermented red pepper solution Contains kimchi prepared using 8-12 parts by weight and 5-9 parts by weight of fermented garlic,

The auxiliary raw material containing the soy sauce is, 12-16 parts by weight of soy sauce, 6-10 parts by weight of soybean paste, 3-7 parts by weight of vinegar, 1-5 parts by weight of salt, 1-5 parts by weight of sugar, 4-8 parts by weight of oligosaccharide , 2-6 parts by weight of tomato paste and 55-59 parts by weight of water,

The umami raw material containing the yeast extract is characterized in that it comprises 65-75 parts by weight of yeast extract, 10-20 parts by weight of fermented mushroom powder, and 10-20 parts by weight of fermented vegetable powder.

Also, the present invention

Pickled cabbage 90-110 parts by weight, minced garlic 3-7 parts by weight, onion 1-5 parts by weight, minced ginger 1-5 parts by weight, red pepper powder 8-12 parts by weight, red pepper fermented solution 8-12 parts by weight, and garlic fermented solution 5- preparing kimchi using 9 parts by weight; Aging the prepared kimchi at a temperature of 10-20°C for 30-50 hours; and storing the aged kimchi at a temperature of 1-5° C. for 6-12 days; preparing kimchi comprising;

Preparing by washing and cutting shiitake and oyster mushrooms to an appropriate size; Preparing a mixture by mixing washed shiitake mushrooms and oyster mushrooms in a weight ratio of 7:3, salting the mixture and pickling for 20-28 hours; Pouring water into the pickled mixture to adjust the concentration of the total salt to 4-5% to form a brine; Aging the pickled mixture at a temperature of 30-40° C. for 60-72 hours to prepare fermented mushrooms; and dehydrating and drying the fermented mushroom, rapidly freezing it at a temperature of -40-50° C., freeze-drying and pulverizing; preparing a fermented mushroom powder comprising;

Preparing radishes, onions and red pepper by washing and cutting into appropriate sizes; The washed radish, onion and red pepper are mixed in a weight ratio of 2:2:1 to prepare a mixture, and salt is sprinkled on the mixture and pickled for 20-28 hours; Pouring water into the pickled mixture to adjust the concentration of the total salt to 4-5% to form a brine; Aging the pickled mixture at a temperature of 30-40° C. for 60-72 hours to prepare fermented vegetables; and dehydrating and drying the fermented vegetables, rapidly freezing them to a temperature of -40-50° C., freeze-drying and pulverizing; preparing a fermented vegetable powder comprising;

separating solid kimchi and kimchi liquid from the stored kimchi; Preparing the kimchi freeze-dried powder by rapidly freezing the separated solid kimchi at a temperature of -40-50°C, freeze-drying and pulverizing; and mixing 70-90 parts by weight of the kimchi freeze-dried powder and 10-30 parts by weight of the separated kimchi solution; preparing a main ingredient containing kimchi;

12-16 parts by weight of soy sauce, 6-10 parts by weight of soybean paste, 3-7 parts by weight of vinegar, 1-5 parts by weight of salt, 1-5 parts by weight of sugar, 4-8 parts by weight of oligosaccharide and 2-6 parts by weight of tomato paste and heating at a temperature of 50-60° C. for 20-40 minutes to prepare a mixture; and adding 55-59 parts by weight of water to the mixture, heating to a temperature of 95-100° C., and boiling for 5-15 minutes; preparing an auxiliary raw material containing soy sauce;

Mixing 65-75 parts by weight of yeast extract, 10-20 parts by weight of the fermented mushroom powder prepared above, and 10-20 parts by weight of the fermented vegetable powder prepared above to prepare a umami raw material containing the yeast extract; and

Mixing 60-70 parts by weight of the main raw material, 20-30 parts by weight of the auxiliary raw material, and 5-15 parts by weight of the umami raw material, and sterilizing at a temperature of 88-94 ° C. to provide.

The Korean seasoning sauce according to the present invention can be used as a sauce for dipping vegetables into bibimbap, dipping meat instead of ssamjang, or lightly dipping vegetables on a stick. In addition, vegan kimchi is used except for fish sauce and shrimp sauce, and yeast extract is applied to improve the umami taste, so that the palatability is excellent.

1 is a flowchart showing a method of manufacturing a Korean seasoning sauce provided in one aspect of the present invention;
Figure 2 shows a process diagram of the Korean seasoning sauce manufacturing process.

Hereinafter, various embodiments will be described in more detail with reference to the accompanying drawings. The embodiments described herein may be variously modified. Certain embodiments may be depicted in the drawings and described in detail in the detailed description. However, specific embodiments disclosed in the accompanying drawings are only provided to facilitate understanding of various embodiments. Therefore, the technical spirit is not limited by the specific embodiments disclosed in the accompanying drawings, and it should be understood to include all equivalents or substitutes included in the spirit and scope of the invention.

Terms including ordinal numbers such as first, second, first, second, etc. may be used to describe various elements, but these elements are not limited by the above-described terms. The above terminology is used only for the purpose of distinguishing one component from another component.

In this specification, terms such as 'comprising' or 'having' are intended to designate that the features, numbers, steps, operations, components, parts, or combinations thereof described in the specification exist, but one or more other features It is to be understood that this does not preclude the possibility of the presence or addition of numbers, steps, operations, components, parts, or combinations thereof. When it is said that an element is 'connected' or 'connected' to another element, it is understood that it may be directly connected or connected to the other element, but other elements may exist in between. it should be On the other hand, when it is mentioned that a certain element is 'directly connected' or 'directly connected' to another element, it should be understood that the other element does not exist in the middle.

In addition, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be abbreviated or omitted.

The present invention provides a Korean seasoning sauce comprising a main raw material containing kimchi, an auxiliary raw material containing soy sauce, and a umami raw material containing yeast extract.

Hereinafter, the Korean seasoning sauce according to the present invention will be described in detail.

The Korean seasoning sauce according to the present invention includes a main ingredient including kimchi. The Korean seasoning sauce may be referred to as kimchi sauce by using kimchi as a main ingredient.

The main ingredient includes kimchi.

The kimchi can be obtained by mixing seasoning and water with salted and desalted kimchi ingredients and fermenting and aging the kimchi at a constant temperature for a predetermined period of time. As the kimchi material, any material commonly used in the production of kimchi may be used. As an example of the kimchi material, any one or more selected from Chinese cabbage, radish, green onion, mustard, and cucumber may be used, and Chinese cabbage is preferably used.

The seasoning is fermented and aged by adding any one or more selected from garlic, onion, ginger, and red pepper powder to the kimchi material. When making kimchi, salted fish such as shrimp, anchovy, salted fish sauce, and fish sauce are usually used. Some raw materials such as fish sauce are of animal origin, and fish sauce contains a large amount of histamine, which can cause allergies. Accordingly, it is intended to manufacture vegan kimchi while maintaining the taste and aroma of existing kimchi, and for this purpose, in the present invention, fermented red pepper and fermented garlic are used without using salted fish.

The fermented red pepper solution, preparing a mixture by mixing 8-12 parts by weight of red pepper powder and 88-92 parts by weight of water; inoculating the mixture with Lactobacillus; and stirring the inoculated mixture at a temperature of 40-50° C. at a rotation speed of 300-700 rpm for 24-60 hours; it is preferable to use the one prepared by performing. The Lactobacillus is preferably Lactobacillus plantarum.

The garlic fermented liquid is prepared by mixing 18-22 parts by weight of garlic powder, 1-5 parts by weight of sugar, and 75-79 parts by weight of water; inoculating the mixture with Lactobacillus; and stirring the inoculated mixture at a temperature of 30-40° C. at a rotation speed of 50-250 rpm for 72-120 hours; it is preferable to use the one prepared by performing. The Lactobacillus is preferably Lactobacillus plantarum. In addition, the garlic fermented broth contains sugar and Lactobacillus bacteria and is formed by fermenting it, thereby capturing some of the bitter taste of garlic and can be applied to manufacture kimchi applied to the base material of the present invention.

The kimchi is, 90-110 parts by weight of pickled cabbage, 3-7 parts by weight of minced garlic, 1-5 parts by weight of onion, 1-5 parts by weight of minced ginger, 8-12 parts by weight of red pepper powder, 8-12 parts by weight of fermented red pepper and It is preferably prepared using 5-9 parts by weight of garlic fermented liquid, 95-105 parts by weight of pickled cabbage, 4-6 parts by weight of minced garlic, 2-4 parts by weight of onion, 2-4 parts by weight of minced ginger, 9-11 parts by weight of red pepper powder It is more preferably prepared using parts by weight, 9-11 parts by weight of red pepper fermented solution, and 6-8 parts by weight of garlic fermented solution, 100 parts by weight of pickled cabbage, 5 parts by weight of minced garlic, 3 parts by weight of onion, 3 parts by weight of minced ginger, It is most preferably prepared using 10 parts by weight of red pepper powder, 10 parts by weight of fermented red pepper and 7 parts by weight of fermented garlic.

In addition, the kimchi is preferably aged for 30-50 hours at a temperature of 10-20 ℃, and stored for 6-12 days at a temperature of 1-5 ℃ aged kimchi.

In addition, the kimchi includes a kimchi powder prepared by separating solid kimchi and kimchi liquid from the kimchi prepared as described above, freeze-drying and pulverizing the separated solid kimchi, and kimchi liquid separated from the kimchi. desirable. More preferably, it contains 70-90 parts by weight of freeze-dried kimchi powder and 10-30 parts by weight of kimchi liquid, and most preferably contains 80 parts by weight of freeze-dried kimchi powder and 20 parts by weight of kimchi liquid.

The Korean seasoning sauce according to the present invention includes an auxiliary raw material including soy sauce.

The auxiliary raw material includes soy sauce, preferably, soy sauce, soybean paste, vinegar, salt, sugar, oligosaccharide, tomato paste and water.

The auxiliary raw materials are 12-16 parts by weight of soy sauce, 6-10 parts by weight of soybean paste, 3-7 parts by weight of vinegar, 1-5 parts by weight of salt, 1-5 parts by weight of sugar, 4-8 parts by weight of oligosaccharide, tomato paste 2- It is preferable to include 6 parts by weight and 55-59 parts by weight of water, 13-15 parts by weight of soy sauce, 7-9 parts by weight of soybean paste, 4-6 parts by weight of vinegar, 2-4 parts by weight of salt, 2-4 parts by weight of sugar , 5-7 parts by weight of oligosaccharide, 3-5 parts by weight of tomato paste, and 56-58 parts by weight of water, more preferably, soy sauce 14 parts by weight, soybean paste 8 parts by weight, vinegar 5 parts by weight, salt 3 parts by weight, sugar Most preferably, it contains 3 parts by weight, 6 parts by weight of oligosaccharide, 4 parts by weight of tomato paste, and 57 parts by weight of water.

It is possible to further enhance the flavor as a Korean seasoning sauce, including soy sauce and soybean paste as the auxiliary raw materials.

As the auxiliary raw materials, the palatability can be increased by properly seasoning the Korean seasoning sauce, including vinegar, salt, sugar and oligosaccharide.

By including tomato paste as the auxiliary raw material, it is possible to further increase the palatability by increasing the appropriate acidity and flavor.

The auxiliary raw materials are 12-16 parts by weight of soy sauce, 6-10 parts by weight of soybean paste, 3-7 parts by weight of vinegar, 1-5 parts by weight of salt, 1-5 parts by weight of sugar, 4-8 parts by weight of oligosaccharide and 2 parts by weight of tomato paste. preparing a mixture by blending -6 parts by weight and heating at a temperature of 50-60° C. for 20-40 minutes; and adding 55-59 parts by weight of water to the mixture, heating to a temperature of 95-100° C., and boiling for 5-15 minutes.

The Korean seasoning sauce according to the present invention contains umami-flavored raw materials including yeast extract.

The umami raw material includes yeast extract, preferably, yeast extract, fermented mushroom powder and fermented vegetable powder.

The umami raw material preferably includes 65-75 parts by weight of yeast extract, 10-20 parts by weight of fermented mushroom powder, and 10-20 parts by weight of fermented vegetable powder, 68-72 parts by weight of yeast extract, 13-17 parts by weight of fermented mushroom powder and 13-17 parts by weight of fermented vegetable powder, more preferably 70 parts by weight of yeast extract, 15 parts by weight of fermented mushroom powder and 15 parts by weight of fermented vegetable powder.

The yeast extract is a globally recognized natural raw material, and the yeast as a raw material thereof is a safe microorganism that falls into the category of GRAS (generally recongnized as safe). Through various recent studies, it has been revealed that yeast contains refined ingredients such as nucleic acids, amino acids, and various useful peptides. Accordingly, the scope of application of the yeast extract is not limited to taste materials, but is gradually expanding into various fields. This yeast extract is intended to be applied as a raw material for the umami of the sauce presented in the present invention, and the yeast extract is preferably included in 65-75 parts by weight, more preferably in 68-72 parts by weight, and is included in 70 parts by weight. it is most preferable

The fermented mushroom powder is prepared by washing shiitake and oyster mushrooms and cutting them to an appropriate size; Preparing a mixture by mixing washed shiitake mushrooms and oyster mushrooms in a weight ratio of 7:3, salting the mixture and pickling for 20-28 hours; Pouring water into the pickled mixture to adjust the concentration of the total salt to 4-5% to form a brine; Aging the pickled mixture at a temperature of 30-40° C. for 60-72 hours to prepare fermented mushrooms; and dehydrating and drying the fermented mushrooms, rapidly freezing at a temperature of -40 to 50° C., and freeze-drying and pulverizing; it is preferable to use those prepared by performing.

Preparing the fermented vegetable powder by washing radish, onion and red pepper and cutting it to an appropriate size; The washed radish, onion and red pepper are mixed in a weight ratio of 2:2:1 to prepare a mixture, and salt is sprinkled on the mixture and pickled for 20-28 hours; Pouring water into the pickled mixture to adjust the concentration of the total salt to 4-5% to form a brine; Aging the pickled mixture at a temperature of 30-40° C. for 60-72 hours to prepare fermented vegetables; and dehydrating and drying the fermented vegetables, rapidly freezing at a temperature of -40-50° C., and freeze-drying and pulverizing; it is preferable to use those prepared by performing. The radish, onion and red pepper are ingredients that can maximize the umami taste, and in particular, red pepper can be applied to give a soft flavor and mild spicy taste.

Also, the present invention

Pickled cabbage 90-110 parts by weight, minced garlic 3-7 parts by weight, onion 1-5 parts by weight, minced ginger 1-5 parts by weight, red pepper powder 8-12 parts by weight, red pepper fermented solution 8-12 parts by weight, and garlic fermented solution 5- preparing kimchi using 9 parts by weight; Aging the prepared kimchi at a temperature of 10-20°C for 30-50 hours; and storing the aged kimchi at a temperature of 1-5° C. for 6-12 days; preparing kimchi comprising;

Preparing by washing and cutting shiitake and oyster mushrooms to an appropriate size; Preparing a mixture by mixing washed shiitake mushrooms and oyster mushrooms in a weight ratio of 7:3, salting the mixture and pickling for 20-28 hours; Pouring water into the pickled mixture to adjust the concentration of the total salt to 4-5% to form a brine; Aging the pickled mixture at a temperature of 30-40° C. for 60-72 hours to prepare fermented mushrooms; and dehydrating and drying the fermented mushroom, rapidly freezing it at a temperature of -40-50° C., freeze-drying and pulverizing; preparing a fermented mushroom powder comprising;

Preparing radishes, onions and red pepper by washing and cutting into appropriate sizes; The washed radish, onion and red pepper are mixed in a weight ratio of 2:2:1 to prepare a mixture, and salt is sprinkled on the mixture and pickled for 20-28 hours; Pouring water into the pickled mixture to adjust the concentration of the total salt to 4-5% to form a brine; Aging the pickled mixture at a temperature of 30-40° C. for 60-72 hours to prepare fermented vegetables; and dehydrating and drying the fermented vegetables, rapidly freezing them to a temperature of -40-50° C., freeze-drying and pulverizing; preparing a fermented vegetable powder comprising;

separating solid kimchi and kimchi liquid from the stored kimchi; Preparing the kimchi freeze-dried powder by rapidly freezing the separated solid kimchi at a temperature of -40-50°C, freeze-drying and pulverizing; and mixing 70-90 parts by weight of the kimchi freeze-dried powder and 10-30 parts by weight of the separated kimchi solution; preparing a main ingredient containing kimchi;

12-16 parts by weight of soy sauce, 6-10 parts by weight of soybean paste, 3-7 parts by weight of vinegar, 1-5 parts by weight of salt, 1-5 parts by weight of sugar, 4-8 parts by weight of oligosaccharide and 2-6 parts by weight of tomato paste and heating at a temperature of 50-60° C. for 20-40 minutes to prepare a mixture; and adding 55-59 parts by weight of water to the mixture, heating to a temperature of 95-100° C., and boiling for 5-15 minutes; preparing an auxiliary raw material containing soy sauce;

Mixing 65-75 parts by weight of yeast extract, 10-20 parts by weight of the fermented mushroom powder prepared above, and 10-20 parts by weight of the fermented vegetable powder prepared above to prepare a umami raw material containing the yeast extract; and

Mixing 60-70 parts by weight of the main raw material, 20-30 parts by weight of the auxiliary raw material, and 5-15 parts by weight of the umami raw material, and sterilizing at a temperature of 88-94 ° C. to provide.

At this time, FIG. 1 is a flowchart showing a method of manufacturing a Korean seasoning sauce provided in one aspect of the present invention. Hereinafter, the method of manufacturing a Korean seasoning sauce according to the present invention will be described in detail step by step with reference to the flowchart of FIG. 1 . do.

First, the method of manufacturing a Korean seasoning sauce according to the present invention is 90-110 parts by weight of pickled cabbage, 3-7 parts by weight of minced garlic, 1-5 parts by weight of onion, 1-5 parts by weight of minced ginger, 8-12 parts by weight of red pepper powder. , preparing kimchi using 8-12 parts by weight of fermented red pepper and 5-9 parts by weight of fermented garlic; Aging the prepared kimchi at a temperature of 10-20°C for 30-50 hours; and storing the aged kimchi at a temperature of 1-5° C. for 6-12 days.

The above step is a step of preparing kimchi, and kimchi is prepared using pickled cabbage, minced garlic, onion, minced ginger, and red pepper powder, as well as fermented red pepper solution and fermented garlic solution.

First, 90-110 parts by weight of pickled cabbage, 3-7 parts by weight of minced garlic, 1-5 parts by weight of onion, 1-5 parts by weight of minced ginger, 8-12 parts by weight of red pepper powder, 8-12 parts by weight of fermented red pepper and 8-12 parts by weight of fermented garlic Kimchi is prepared using 5-9 parts by weight.

The minced garlic, onion, minced ginger, and red pepper powder are used as seasonings for kimchi. In general, salted shrimp, anchovy, salted fish sauce, and fish sauce are used to make kimchi. Some raw materials such as fish sauce are of animal origin, and It contains a large amount of histamine, which can cause allergies. Accordingly, it is intended to manufacture vegan kimchi while maintaining the taste and aroma of existing kimchi, and for this purpose, in the present invention, fermented red pepper and fermented garlic are used without using salted fish.

The fermented red pepper solution, preparing a mixture by mixing 8-12 parts by weight of red pepper powder and 88-92 parts by weight of water; inoculating the mixture with Lactobacillus; and stirring the inoculated mixture at a temperature of 40-50° C. at a rotation speed of 300-700 rpm for 24-60 hours; it is preferable to use the one prepared by performing. The Lactobacillus is preferably Lactobacillus plantarum.

The garlic fermented liquid is prepared by mixing 18-22 parts by weight of garlic powder, 1-5 parts by weight of sugar, and 75-79 parts by weight of water; inoculating the mixture with Lactobacillus; and stirring the inoculated mixture at a temperature of 30-40° C. at a rotation speed of 50-250 rpm for 72-120 hours; it is preferable to use the one prepared by performing. The Lactobacillus is preferably Lactobacillus plantarum. In addition, the garlic fermented broth contains sugar and Lactobacillus bacteria and is formed by fermenting it, thereby capturing some of the bitter taste of garlic and can be applied to manufacture kimchi applied to the base material of the present invention.

Next, the prepared kimchi is aged at a temperature of 10-20°C for 30-50 hours. The aging is more preferably performed for 35-45 hours at a temperature of 13-17°C, and most preferably performed for 40 hours at a temperature of 15°C.

Next, the aged kimchi is stored at a temperature of 1-5°C for 6-12 days. The storage is more preferably performed for 8-10 days at a temperature of 2-5°C, and most preferably performed for 9 days at a temperature of 2-4°C. Through the storage, the kimchi is fermented and matured to reveal a rich taste.

Next, the method for preparing a Korean seasoning sauce according to the present invention comprises the steps of washing and preparing shiitake and oyster mushrooms and cutting them to an appropriate size; Preparing a mixture by mixing washed shiitake mushrooms and oyster mushrooms in a weight ratio of 7:3, salting the mixture and pickling for 20-28 hours; Pouring water into the pickled mixture to adjust the concentration of the total salt to 4-5% to form a brine; Aging the pickled mixture at a temperature of 30-40° C. for 60-72 hours to prepare fermented mushrooms; and dehydrating and drying the fermented mushroom, rapidly freezing it at a temperature of -40 to 50° C., freeze-drying and pulverizing the fermented mushroom powder.

The above step is a step of preparing the fermented mushroom powder, and the fermented mushroom powder is prepared using shiitake and oyster mushrooms.

First, prepare by washing shiitake mushrooms and oyster mushrooms and cutting them to an appropriate size.

Next, the washed shiitake mushrooms and oyster mushrooms are mixed in a weight ratio of 7:3 to prepare a mixture, sprinkle salt on the mixture, and marinate for 20-28 hours. Preferably, it is pickled for 22-26 hours, More preferably, it is pickled for 24 hours.

Then, pour water into the pickled mixture to adjust the concentration of the total salt to 4-5% to form brine.

Next, the pickled mixture is aged at a temperature of 30-40° C. for 60-72 hours to prepare fermented mushrooms. Preferably, it is aged at a temperature of 33-37° C. for 64-68 hours, and more preferably, it is aged at a temperature of 35° C. for 66 hours.

Next, the fermented mushrooms are dehydrated and dried, rapidly frozen at a temperature of -40-50° C., freeze-dried and pulverized.

Next, the method for preparing a Korean seasoning sauce according to the present invention comprises the steps of washing radish, onion and red pepper and cutting to an appropriate size to prepare; The washed radish, onion and red pepper are mixed in a weight ratio of 2:2:1 to prepare a mixture, and salt is sprinkled on the mixture and pickled for 20-28 hours; Pouring water into the pickled mixture to adjust the concentration of the total salt to 4-5% to form a brine; Aging the pickled mixture at a temperature of 30-40° C. for 60-72 hours to prepare fermented vegetables; and dehydrating and drying the fermented vegetables, rapidly freezing at a temperature of -40-50° C., freeze-drying and pulverizing; and preparing a fermented vegetable powder comprising.

The above step is a step of preparing the fermented vegetable powder, using radish, onion and red pepper to prepare the fermented vegetable powder.

First, prepare by washing radish, onion and red pepper and cutting it to an appropriate size.

Next, the washed radish, onion and red pepper are mixed in a weight ratio of 2:2:1 to prepare a mixture, sprinkle salt on the mixture, and marinate for 20-28 hours. Preferably, it is pickled for 22-26 hours, More preferably, it is pickled for 24 hours.

Then, pour water into the pickled mixture to adjust the concentration of the total salt to 4-5% to form brine.

Next, the pickled mixture is aged at a temperature of 30-40° C. for 60-72 hours to prepare fermented vegetables. Preferably, it is aged at a temperature of 33-37° C. for 64-68 hours, and more preferably, it is aged at a temperature of 35° C. for 66 hours.

Next, the fermented vegetables are dehydrated and dried, rapidly frozen at a temperature of -40-50° C., freeze-dried and pulverized.

Next, the method for producing a Korean seasoning sauce according to the present invention comprises the steps of separating solid kimchi and kimchi liquid from stored kimchi; Preparing the kimchi freeze-dried powder by rapidly freezing the separated solid kimchi at a temperature of -40-50°C, freeze-drying and pulverizing; and mixing 70-90 parts by weight of the freeze-dried kimchi powder and 10-30 parts by weight of the separated kimchi solution;

In this step, the main raw material is prepared. Using the kimchi prepared in the previous step, the solid kimchi and kimchi liquid are separated, then rapidly frozen, freeze-dried and pulverized to prepare kimchi freeze-dried powder, and the prepared kimchi freeze-dried powder and the separated kimchi liquid Mix to prepare the main raw material.

Preferably, 75-85 parts by weight of the kimchi freeze-dried powder and 15-25 parts by weight of the separated kimchi solution are mixed, and more preferably, 80 parts by weight of the kimchi freeze-dried powder and 20 parts by weight of the separated kimchi solution are mixed. .

Next, the method for preparing a Korean seasoning sauce according to the present invention is 12-16 parts by weight of soy sauce, 6-10 parts by weight of soybean paste, 3-7 parts by weight of vinegar, 1-5 parts by weight of salt, 1-5 parts by weight of sugar, and oligosaccharide Preparing a mixture by mixing 4-8 parts by weight and 2-6 parts by weight of tomato paste, and heating at a temperature of 50-60° C. for 20-40 minutes; and adding 55-59 parts by weight of water to the mixture, heating to a temperature of 95-100° C., and boiling for 5-15 minutes.

In the above step, auxiliary raw materials are prepared.

First, 12-16 parts by weight of soy sauce, 6-10 parts by weight of soybean paste, 3-7 parts by weight of vinegar, 1-5 parts by weight of salt, 1-5 parts by weight of sugar, 4-8 parts by weight of oligosaccharide and 2-6 parts by weight of tomato paste The parts are combined and heated at a temperature of 50-60° C. for 20-40 minutes to prepare a mixture.

More preferably, soy sauce 13-15 parts by weight, soybean paste 7-9 parts by weight, vinegar 4-6 parts by weight, salt 2-4 parts by weight, sugar 2-4 parts by weight, oligosaccharide 5-7 parts by weight, and tomato paste 3- 5 parts by weight are blended and heated at a temperature of 54-56° C. for 25-35 minutes to prepare a mixture.

Most preferably, 14 parts by weight of soy sauce, 8 parts by weight of soybean paste, 5 parts by weight of vinegar, 3 parts by weight of salt, 3 parts by weight of sugar, 6 parts by weight of oligosaccharide and 4 parts by weight of tomato paste are combined, and at a temperature of 55° C. for 30 minutes Heat to prepare a mixture.

Next, 55-59 parts by weight of water is added to the mixture, heated to a temperature of 95-100° C., and boiled for 5-15 minutes.

More preferably, 56-58 parts by weight of water is added to the mixture, heated to a temperature of 97-100° C., and boiled for 8-12 minutes.

Most preferably, 57 parts by weight of water is added to the mixture, heated to a temperature of 98-100° C., and boiled for 10 minutes.

Next, the method for producing a Korean seasoning sauce according to the present invention is a yeast extract by mixing 65-75 parts by weight, 10-20 parts by weight of the fermented mushroom powder prepared above, and 10-20 parts by weight of the fermented vegetable powder prepared above. It includes the step of preparing the umami raw material containing the extract.

In the above step, the umami raw material is prepared.

More preferably, 68-72 parts by weight of yeast extract, 13-17 parts by weight of the fermented mushroom powder prepared above and 13-17 parts by weight of the fermented vegetable powder prepared above are mixed.

Most preferably, 70 parts by weight of yeast extract, 15 parts by weight of the fermented mushroom powder prepared above and 15 parts by weight of the fermented vegetable powder prepared above are mixed.

Next, in the method for producing a Korean seasoning sauce according to the present invention, 60-70 parts by weight of the main raw material, 20-30 parts by weight of the auxiliary raw material, and 5-15 parts by weight of the umami raw material are mixed, and sterilized at a temperature of 88-94 ° C. processing step.

In the above step, a Korean seasoning sauce is prepared by finally mixing the main raw material, the auxiliary raw material, and the umami raw material, but it is characterized in that it is sterilized.

More preferably, 64-66 parts by weight of the main raw material, 24-26 parts by weight of the auxiliary raw material, and 9-11 parts by weight of the umami raw material are mixed, and sterilized at a temperature of 90-92 ° C.

Most preferably, 65 parts by weight of the main raw material, 25 parts by weight of the auxiliary raw material, and 10 parts by weight of the umami raw material are mixed, and sterilized at a temperature of 92°C.

The Korean seasoning sauce according to the present invention can be used as a sauce for dipping vegetables into bibimbap, dipping meat instead of ssamjang, or lightly dipping vegetables on a stick. In addition, vegan kimchi excluding fish sauce and shrimp sauce is used, and yeast extract is applied to improve the umami taste, thereby providing excellent palatability.

Claims (3)

Pickled cabbage 90-110 parts by weight, minced garlic 3-7 parts by weight, onion 1-5 parts by weight, minced ginger 1-5 parts by weight, red pepper powder 8-12 parts by weight, red pepper fermented solution 8-12 parts by weight, and garlic fermented solution 5- preparing kimchi using 9 parts by weight; Aging the prepared kimchi at a temperature of 10-20°C for 30-50 hours; and storing the aged kimchi at a temperature of 1-5° C. for 6-12 days; preparing kimchi comprising;
Preparing by washing and cutting shiitake and oyster mushrooms to an appropriate size; Preparing a mixture by mixing washed shiitake mushrooms and oyster mushrooms in a weight ratio of 7:3, salting the mixture and pickling for 20-28 hours; Pouring water into the pickled mixture to adjust the concentration of the total salt to 4-5% to form a brine; Preparing a fermented mushroom by aging the mixture obtained in the step of forming a brine for 60-72 hours at a temperature of 30-40 ℃; and dehydrating and drying the fermented mushroom, rapidly freezing it at a temperature of -40-50° C., freeze-drying and pulverizing; preparing a fermented mushroom powder comprising;
Preparing radishes, onions and red pepper by washing and cutting into appropriate sizes; The washed radish, onion and red pepper are mixed in a weight ratio of 2:2:1 to prepare a mixture, and salt is sprinkled on the mixture and pickled for 20-28 hours; Pouring water into the pickled mixture to adjust the concentration of the total salt to 4-5% to form a brine; Preparing a fermented vegetable by aging the mixture obtained in the step of forming a brine for 60-72 hours at a temperature of 30-40 ℃; and dehydrating and drying the fermented vegetables, rapidly freezing them to a temperature of -40-50° C., freeze-drying and pulverizing; preparing a fermented vegetable powder comprising;
separating solid kimchi and kimchi liquid from the stored kimchi; Preparing the kimchi freeze-dried powder by rapidly freezing the separated solid kimchi at a temperature of -40-50°C, freeze-drying and pulverizing; and mixing 70-90 parts by weight of the kimchi freeze-dried powder and 10-30 parts by weight of the separated kimchi solution; preparing a main ingredient containing kimchi;
12-16 parts by weight of soy sauce, 6-10 parts by weight of soybean paste, 3-7 parts by weight of vinegar, 1-5 parts by weight of salt, 1-5 parts by weight of sugar, 4-8 parts by weight of oligosaccharide and 2-6 parts by weight of tomato paste and heating at a temperature of 50-60° C. for 20-40 minutes to prepare a mixture; and adding 55-59 parts by weight of water to the mixture, heating to a temperature of 95-100° C., and boiling for 5-15 minutes; preparing an auxiliary raw material containing soy sauce;
Mixing 65-75 parts by weight of yeast extract, 10-20 parts by weight of the fermented mushroom powder prepared above, and 10-20 parts by weight of the fermented vegetable powder prepared above to prepare a umami raw material containing the yeast extract; and
Mixing 60-70 parts by weight of the main raw material, 20-30 parts by weight of the auxiliary raw material, and 5-15 parts by weight of the umami raw material, and sterilizing at a temperature of 88-94 ° C. Method of producing a Korean seasoning sauce comprising a. delete delete

Images