KR102533717B1 - Manufacturing method of Sweet Persimmon Kimchi Seasoning Powder - Google Patents
Manufacturing method of Sweet Persimmon Kimchi Seasoning Powder Download PDFInfo
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- KR102533717B1 KR102533717B1 KR1020200159051A KR20200159051A KR102533717B1 KR 102533717 B1 KR102533717 B1 KR 102533717B1 KR 1020200159051 A KR1020200159051 A KR 1020200159051A KR 20200159051 A KR20200159051 A KR 20200159051A KR 102533717 B1 KR102533717 B1 KR 102533717B1
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 115
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
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- A23B7/00—Preservation or chemical ripening of fruit or vegetables
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- A23B7/105—Leaf vegetables, e.g. sauerkraut
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Abstract
본 발명은 단감 김치 양념 분말 제조방법에 관한 것으로, 보다 상세하게는 단감과 팽화미를 이용하여 김치 양념을 분말화한 단감 김치 양념 분말 제조방법에 관한 것이다.
본 발명의 단감 김치 양념 분말 제조방법은, 무를 채 썰어 준비하는 제 1단계; 마늘, 생강, 새우젓을 분쇄하는 제 2단계; 상기 채 썬 무, 마늘, 생강, 새우젓과 고춧가루, 단감즙, 멸치액, 정제소금, 팽화미를 혼합하여 혼합물을 제조하는 제 3단계; 상기 혼합물을 건조하는 제 4단계; 상기 혼합물을 분쇄하여 분말화하는 제 5단계;를 포함하는 것을 특징으로 한다.The present invention relates to a method for manufacturing sweet persimmon kimchi seasoning powder, and more particularly, to a method for manufacturing sweet persimmon kimchi seasoning powder in which kimchi seasoning is powdered using sweet persimmons and puffed rice.
The sweet persimmon kimchi seasoning powder manufacturing method of the present invention includes the first step of preparing radish by shredding; A second step of crushing garlic, ginger, and salted shrimp; A third step of preparing a mixture by mixing the shredded radish, garlic, ginger, salted shrimp and red pepper powder, sweet persimmon juice, anchovy liquid, refined salt, and puffed rice; a fourth step of drying the mixture; It is characterized in that it comprises; a fifth step of pulverizing the mixture into powder.
Description
본 발명은 단감 김치 양념 분말 제조방법에 관한 것으로, 보다 상세하게는 단감과 팽화미를 이용하여 김치 양념을 분말화한 단감 김치 양념 분말 제조방법에 관한 것이다.The present invention relates to a method for manufacturing sweet persimmon kimchi seasoning powder, and more particularly, to a method for manufacturing sweet persimmon kimchi seasoning powder in which kimchi seasoning is powdered using sweet persimmons and puffed rice.
김치는 한국의 전통발효 식품으로 한국인의 식생활에 있어서 매우 중요한 위치를 차지할 뿐만 아니라 김치의 고유한 맛과 영양은 김치 재료와 재료 내의 당질 농도, 유산균의 종류, 소금 농도, 발효온도 등에 의한 발효 산물이 중요한 역할을 하여 독특한 맛과 함께 세계적으로 인정받는 건강 기능성 식품이다.Kimchi is a traditional fermented food in Korea, which not only occupies a very important position in the diet of Koreans, but also the unique taste and nutrition of kimchi depends on the fermentation products by the kimchi ingredients and the sugar concentration in the ingredients, the type of lactic acid bacteria, the salt concentration, and the fermentation temperature. It plays an important role and is recognized worldwide as a health functional food with a unique taste.
아울러 김치는 저칼로리로서 풍부한 비타민과 Ca, Fe, K, P 등 무기질 및 유기산을 공급하는 식품이며, 김치의 다양한 건강 기능성 성분인 β-시토스테롤, 불포화지방산, 글루코스이놀레이트, 이소티오시아네이트, 켑사이신,인돌, 알릴 화합물 및 영양성분인 비타민 C, B1, B2, 베타카로틴, 클로로필, Ca 등의 무기질 등은 변비, 대장암 예방, 정장작용, 항돌연변이, 항암효과, 다이어트효과, 항노화작용, 피부노화 억제 효과, 동맥경화 예방, 면역증강 효과 등의 건강 기능성이 확인되었다.In addition, kimchi is a low-calorie food that supplies abundant vitamins, minerals and organic acids such as Ca, Fe, K, and P. It also contains β-sitosterol, unsaturated fatty acids, glucose inolates, isothiocyanates, and kepsai, which are various health functional ingredients of kimchi. Sinus, indole, allyl compounds and nutrients such as vitamins C, B1, B2, beta-carotene, chlorophyll, and minerals such as Ca have constipation, colorectal cancer prevention, intestinal function, anti-mutation, anti-cancer effect, diet effect, anti-aging effect, Health functions such as skin aging inhibition, arteriosclerosis prevention, and immunity enhancement effects have been confirmed.
한편, 현대사회의 산업화, 도시화로 인한 식생활 양식의 변화와 건강에 대한 관심이 높아짐에 따라 첨가물을 이용한 제품의 수요가 증대하고 있는 실정이고, 특히 전통식품인 김치에 대한 소비자의 기호도는 고급화, 다양화되고 있다.On the other hand, as interest in health and changes in eating habits due to industrialization and urbanization in modern society increase, the demand for products using additives is increasing. is getting angry
그에 따라, 소비자들의 김치에 대한 영양성, 기능성뿐만 아니라 기호성을 충족할 수 있는 첨가물을 이용한 김치의 개발 필요성이 대두하고 있고 있으나, 첨가물의 투입으로 인해 색, 향, 맛 등의 관능적 특성이 저하되고, 오히려 이취 등이 발생하는 단점이 있다.Accordingly, the need to develop kimchi using additives that can satisfy consumers' taste as well as nutrition and functionality of kimchi is emerging, but sensory characteristics such as color, aroma, and taste are deteriorated due to the input of additives, On the contrary, there is a disadvantage that off-odor occurs.
상기와 같은 종래 기술의 문제점을 해결하기 위하여, 단감과 팽화미를 이용하여 맛과 영양이 우수한 단감 김치 양념 분말 제조방법을 제공하는 데 그 목적이 있다.In order to solve the problems of the prior art as described above, the purpose is to provide a method for producing sweet persimmon kimchi seasoning powder with excellent taste and nutrition using sweet persimmon and puffed rice.
발명이 해결하고자 하는 기술적 과제들은 이상에서 언급한 기술적 과제들로 제한되지 않으며, 언급되지 않은 또 다른 기술적 과제들은 아래의 기재로부터 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 명확하게 이해될 수 있을 것이다.The technical problems to be solved by the invention are not limited to the above-mentioned technical problems, and other technical problems not mentioned will be clearly understood by those skilled in the art from the description below. You will be able to.
본 발명의 단감 김치 양념 분말 제조방법은, 무를 채 썰어 준비하는 제 1단계; 마늘, 생강, 새우젓을 분쇄하는 제 2단계; 상기 채 썬 무, 마늘, 생강, 새우젓과 고춧가루, 단감즙, 멸치액, 정제소금, 팽화미를 혼합하여 혼합물을 제조하는 제 3단계; 상기 혼합물을 건조하는 제 4단계; 상기 혼합물을 분쇄하여 분말화하는 제 5단계;를 포함하는 것을 특징으로 한다.The sweet persimmon kimchi seasoning powder manufacturing method of the present invention includes the first step of preparing radish by shredding; A second step of crushing garlic, ginger, and salted shrimp; A third step of preparing a mixture by mixing the shredded radish, garlic, ginger, salted shrimp and red pepper powder, sweet persimmon juice, anchovy liquid, refined salt, and puffed rice; A fourth step of drying the mixture; It is characterized in that it comprises; a fifth step of pulverizing the mixture into powder.
상기 과제의 해결 수단에 의해, 본 발명의 단감 김치 양념 분말 제조방법은 단감과 팽화미를 이용하여 맛과 영양이 우수한 단감 김치 양념 분말을 제공하는 효과가 있다.By means of solving the above problems, the method for producing sweet persimmon kimchi seasoning powder of the present invention has the effect of providing sweet persimmon kimchi seasoning powder with excellent taste and nutrition by using sweet persimmon and puffed rice.
또한, 김치 양념 분말을 제공하여 김치 제조 시 보다 손쉽고 편리하게 작업을 수행할 수 있으며, 김치 양념의 저장기간을 증대시킬 수 있는 단감 김치 양념 분말 제조방법을 제공하는 효과가 있다.In addition, there is an effect of providing a method for manufacturing sweet persimmon kimchi seasoning powder that can more easily and conveniently perform operations during kimchi manufacturing by providing kimchi seasoning powder and can increase the storage period of kimchi seasoning.
도 1은 본 발명의 단감 김치 양념 분말 제조방법에 대한 일실시예를 나타내는 순서도이다.
도 2는 본 발명의 단감 김치 양념 분말 제조방법에 대한 또 다른 실시예를 나타내는 순서도이다.1 is a flowchart showing an embodiment of a method for manufacturing sweet persimmon kimchi seasoning powder of the present invention.
Figure 2 is a flow chart showing another embodiment of the sweet persimmon kimchi seasoning powder manufacturing method of the present invention.
이상과 같은 본 발명에 대한 해결하고자 하는 과제, 과제의 해결 수단, 발명의 효과를 포함한 구체적인 사항들은 다음에 기재할 실시예 및 도면들에 포함되어 있다. 본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 첨부되는 도면과 함께 상세하게 후술되어 있는 실시예들을 참조하면 명확해질 것이다. The specific details, including the problems to be solved, the means for solving the problems, and the effect of the invention for the present invention as described above are included in the embodiments and drawings to be described below. Advantages and features of the present invention, and methods of achieving them, will become clear with reference to the detailed description of the following embodiments taken in conjunction with the accompanying drawings.
하기에서는 상기 제시된 단감 김치 양념 분말 제조방법을 도면과 실시예를 이용하여 설명한다.In the following, the method for producing the presented sweet persimmon kimchi seasoning powder will be described using drawings and examples.
도 1은 본 발명의 단감 김치 양념 분말 제조방법에 대한 일실시예를 나타내는 순서도이다.1 is a flowchart showing an embodiment of a method for manufacturing sweet persimmon kimchi seasoning powder of the present invention.
먼저, 제 1단계(S10)에서는 무를 채 썰어 준비한다. 구체적으로, 무를 세척한 후 채 썰어 준비한다.First, in the first step (S10), the radish is shredded and prepared. Specifically, after washing the radish, it is prepared by slicing.
다음으로, 제 2단계(S20)에서는 마늘, 생강, 새우젓을 분쇄한다. 구체적으로, 마늘, 생강은 세척한 후 분쇄하여 준비하고, 새우젓은 분쇄하여 준비한다.Next, in the second step (S20), garlic, ginger, and salted shrimp are crushed. Specifically, garlic and ginger are prepared by washing and grinding, and salted shrimp is prepared by grinding.
상기 마늘, 생강, 새우젓 분쇄 시 각각 분쇄하여 준비할 수 있으며, 혼합하여 분쇄하는 것도 가능하다.When crushing the garlic, ginger, and salted shrimp, it can be prepared by crushing each, and it is also possible to grind by mixing.
다음으로, 제 3단계(S30)에서는 상기 채 썬 무, 마늘, 생강, 새우젓과 고춧가루, 단감즙, 멸치액, 정제소금, 팽화미를 혼합하여 혼합물을 제조한다. 구체적으로, 상기 채 썬 무와 분쇄하여 준비한 마늘, 생강, 새우젓과 고춧가루, 단감즙, 멸치액, 정제소금, 팽화미를 혼합하여 김치 양념 혼합물을 제조한다.Next, in the third step (S30), a mixture is prepared by mixing the shredded radish, garlic, ginger, salted shrimp and red pepper powder, sweet persimmon juice, anchovy liquid, refined salt, and puffed rice. Specifically, a kimchi seasoning mixture is prepared by mixing the shredded radish with crushed prepared garlic, ginger, salted shrimp and red pepper powder, sweet persimmon juice, anchovy liquid, refined salt, and puffed rice.
상기 단감즙은 단감, 펙틴 효소를 혼합하여 열수추출한 후 농축하여 제조할 수 있다.The sweet persimmon juice can be prepared by mixing sweet persimmon and pectin enzyme, extracting with hot water, and then concentrating.
보다 상세하게는, 단감, 펙틴 효소를 혼합하여 단감 혼합물을 제조하는 제 3-A1단계(S30A1), 상기 단감 혼합물을 효소분해하는 제 3-A2단계(S30A2), 상기 효소분해한 단감 혼합물을 증류수와 혼합하여 열수추출하는 제 3-A3단계(S30A3)를 포함하여 구성된다.More specifically, the 3-A1 step of preparing a sweet persimmon mixture by mixing sweet persimmon and pectin enzyme (S30A1), the 3-A2 step of enzymatically decomposing the sweet persimmon mixture (S30A2), distilled water It is configured to include a 3-A3 step (S30A3) of mixing with hot water extraction.
상기 3-A1단계(S30A1)에서는 단감과 펙틴 효소를 혼합하여 단감 혼합물을 제조한다. In step 3-A1 (S30A1), a sweet persimmon mixture is prepared by mixing sweet persimmon and pectin enzyme.
상기 단감과 펙틴 효소의 혼합은 단감 100중량부에 대하여 0.2중량부를 혼합하는 것이 바람직하다.It is preferable to mix 0.2 parts by weight of the sweet persimmon and the pectin enzyme with respect to 100 parts by weight of the sweet persimmon.
상기 단감 100중량부에 대하여 펙틴 효소가 0.2중량부 미만으로 혼합될 경우 효소반응이 충분히 이루어지지 않을 수 있으며, 0.2중량부를 초과할 경우 과도한 효소반응이 발생하거나 이미 효소분해에 충분한 양이 포함되어 효율성이 저하된다.If the pectin enzyme is mixed in less than 0.2 parts by weight with respect to 100 parts by weight of the sweet persimmon, the enzyme reaction may not be sufficiently performed, and if it exceeds 0.2 parts by weight, an excessive enzyme reaction occurs or an amount sufficient for enzymatic degradation is already included, resulting in efficiency this is lowered
다음으로, 제 3-A2단계(S30A2)에서는 상기 단감 혼합물을 효소분해한다.Next, in the 3-A2 step (S30A2), the sweet persimmon mixture is enzymatically decomposed.
상기 단감 혼합물의 효소분해는 40 내지 55℃에서 5 내지 7시간 동안 진행하는 것이 바람직하다. Enzymatic degradation of the sweet persimmon mixture is preferably carried out at 40 to 55 ° C. for 5 to 7 hours.
상기 온도 및 시간 미만으로 효소분해를 진행할 경우 효소분해가 충분히 이루어지지 않을 수 있으며, 상기 온도 및 시간을 초과하여 효소분해를 진행할 경우 단감 혼합물의 유효성분이 변질, 변형될 수 있다.Enzymatic degradation may not be sufficiently performed when enzymatic degradation is performed below the above temperature and time, and when enzymatic degradation is performed beyond the above temperature and time, the active ingredients of the persimmon mixture may be deteriorated or transformed.
다음으로, 제 3-A3단계(S30A3)에서는 상기 효소분해한 단감 혼합물을 증류수와 혼합하여 열수추출한다.Next, in the 3rd-A3 step (S30A3), hot water extraction is performed by mixing the enzymatically decomposed sweet persimmon mixture with distilled water.
상기 효소분해한 단감 혼합물과 증류수의 혼합비율은 단감 혼합물 1중량부에 대하여 증류수 1 내지 1.5중량부인것이 바람직하다.The mixing ratio of the enzymatically digested sweet persimmon mixture and distilled water is preferably 1 to 1.5 parts by weight of distilled water based on 1 part by weight of the sweet persimmon mixture.
상기 단감 혼합물 1중량부에 대하여 증류수가 1중량부 미만으로 혼합될 경우 단감즙을 추출하기 위한 용매가 충분하지 않을 수 있으며, 1.5중량부를 초과할 경우 단감즙의 농도 및 점도가 과도하게 낮아질 수 있다.If distilled water is mixed in less than 1 part by weight with respect to 1 part by weight of the sweet persimmon mixture, the solvent for extracting the sweet persimmon juice may not be sufficient, and if it exceeds 1.5 parts by weight, the concentration and viscosity of the sweet persimmon juice may be excessively low. .
또한, 상기 열수추출 시 70 내지 90℃에서 5 내지 7시간 동안 실시하는 것이 바람직하다. In addition, it is preferable to carry out the hot water extraction at 70 to 90 ° C. for 5 to 7 hours.
상기 온도 및 시간 미만으로 추출을 진행할 경우 추출이 충분히 진행되지 않을 수 있으며, 상기 온도 및 시간을 초과하여 추출을 진행할 경우 유효성분이 저하되거나 이미 추출이 완료되어 작업의 효율성이 저하될 수 있다.If the extraction is performed below the temperature and time, the extraction may not proceed sufficiently, and if the extraction is performed in excess of the temperature and time, the active ingredient may be deteriorated or the extraction may be already completed and the efficiency of the work may be reduced.
상기 펙틴 효소를 이용하여 단감즙을 제조함으로써 당도 및 항산화능을 증가시킬 수 있다. Sugar content and antioxidant activity can be increased by preparing sweet persimmon juice using the pectin enzyme.
상기 팽화미는 쌀을 열과 압력을 가하여 부풀게 한 것으로, 상기 혼합물에 첨가되는 팽화미는 분쇄한 분말형태를 첨가하는 것이 바람직하다.The expanded rice is expanded by applying heat and pressure to rice, and the expanded rice added to the mixture is preferably added in the form of pulverized powder.
상기 팽화미를 첨가할 경우, 상기 팽화미에 혼합물 내에 포함되는 재료의 수분이 더해지면 알파 전분으로 변환되어 혼합물 제조 시 맛과 점도가 향상되는 효과가 있다.In the case of adding the expanded rice, when the moisture of the ingredients included in the mixture is added to the expanded rice, it is converted into alpha starch, thereby improving taste and viscosity during preparation of the mixture.
상기 혼합물 제조 시, 김치 양념의 맛과 간, 향, 유효성분 등을 고려하여 채 썬 무 1중량부에 대하여 고춧가루 0.5 내지 0.6중량부, 마늘 0.3 내지 0.4중량부, 단감즙 0.4 내지 0.5중량부, 새우젓 0.1 내지 0.2중량부, 멸치액 0.2 내지 0.3중량부, 생강 0.05 내지 0.06중량부, 정제소금 0.05 내지 0.06중량부, 팽화미 0.1 내지 0.2중량부를 혼합하는 것이 바람직하다.When preparing the mixture, 0.5 to 0.6 parts by weight of red pepper powder, 0.3 to 0.4 parts by weight of garlic, 0.4 to 0.5 parts by weight of sweet persimmon juice, It is preferable to mix 0.1 to 0.2 parts by weight of salted shrimp, 0.2 to 0.3 parts by weight of anchovy, 0.05 to 0.06 parts by weight of ginger, 0.05 to 0.06 parts by weight of refined salt, and 0.1 to 0.2 parts by weight of puffed rice.
특히, 상기 단감즙의 경우 채 썬 무 1중량부에 대하여 0.4중량부 미만으로 혼합될 경우 단감의 유효성분과 단 맛을 김치 양념에 충분히 전달하기 어려우며, 0.5중량부를 초과할 경우 과도한 단 맛으로 오히려 소비자의 기호도가 저하되거나 하기에서 실시할 건조 시간이 길어져 작업의 효율성이 저하될 수 있다.In particular, in the case of the sweet persimmon juice, when mixed at less than 0.4 parts by weight with respect to 1 part by weight of shredded radish, it is difficult to sufficiently convey the active ingredient and sweet taste of sweet persimmons to the kimchi seasoning, and when it exceeds 0.5 parts by weight, excessive sweetness is caused by consumers. The efficiency of the work may be reduced due to a decrease in the degree of preference or a long drying time to be performed below.
또한, 상기 팽화미의 경우 채 썬 무 1중량부에 대하여 0.1중량부 미만으로 혼합될 경우 알파 전분으로 변환되어 혼합물 제조 시 맛과 점도가 향상되는 효과를 발현하기 어려우며, 0.2중량부를 초과하여 혼합될 경우 효과가 미비하거나 혼합물의 점도가 과도하게 높아지는 문제가 발생할 수 있다.In addition, in the case of the puffed rice, when mixed at less than 0.1 part by weight with respect to 1 part by weight of shredded radish, it is converted to alpha starch, making it difficult to express the effect of improving taste and viscosity when preparing the mixture, and mixing in excess of 0.2 part by weight In this case, the effect may be insufficient or the viscosity of the mixture may be excessively increased.
상기 혼합 시 반죽을 실시하는 것과 같이 섞는 과정을 수행하여 균일한 혼합 및 팽화미의 알파 전분으로의 변환을 돕는다.During the mixing, a mixing process is performed as in kneading to help uniform mixing and conversion of the expanded rice into alpha starch.
다음으로, 제 4단계(S40)에서는 상기 혼합물을 건조한다. 구체적으로, 상기 혼합물의 수분 제거를 위하여 혼합물을 건조한다.Next, in the fourth step (S40), the mixture is dried. Specifically, the mixture is dried to remove moisture from the mixture.
상기 건조는 건조기에 혼합물을 투입한 후 70 내지 80℃에서 실시하는 것이 바람직하다.The drying is preferably carried out at 70 to 80 ° C. after putting the mixture in a dryer.
상기 건조 온도가 70℃ 미만일 경우 건조 시간이 과도하게 길어질 수 있으며, 80℃를 초과할 경우 혼합물 내의 유효성분이 변형될 수 있다.If the drying temperature is less than 70 ° C, the drying time may be excessively long, and if it exceeds 80 ° C, the active ingredient in the mixture may be transformed.
또한, 상기 건조는 열풍건조, 동결건조, 자연건조, 진공건조 등 사용자의 목적이나 작업상황에 따라 다양하게 설계변경 가능하다.In addition, the drying can be designed in various ways according to the user's purpose or working conditions, such as hot air drying, freeze drying, natural drying, and vacuum drying.
다음으로, 제 5단계(S50)에서는 상기 혼합물을 분쇄하여 분말화한다. 구체적으로, 상기 건조가 완료된 혼합물을 분쇄기를 통해 분말화하여 단감 김치 양념 분말을 제조한다.Next, in the fifth step (S50), the mixture is pulverized and powdered. Specifically, sweet persimmon kimchi seasoning powder is prepared by pulverizing the dried mixture through a grinder.
본 발명의 단감 김치 양념 분말 제조방법은 또 다른 실시예로, 상기 혼합물에 포함되는 단감즙을 무압력 추출기를 이용하여 추출할 수 있다.In another embodiment of the method for manufacturing sweet persimmon kimchi seasoning powder of the present invention, the sweet persimmon juice included in the mixture can be extracted using a non-pressure extractor.
도 2는 본 발명의 단감 김치 양념 분말 제조방법에 대한 또 다른 실시예를 나타내는 순서도이다.Figure 2 is a flow chart showing another embodiment of the sweet persimmon kimchi seasoning powder manufacturing method of the present invention.
또 다른 실시예의 단감 김치 양념 분말은 상기 제 1단계(S10) 내지 제 2단계(S20) 및 제 4단계(S40) 내지 제 5단계(S50)는 동일하게 수행되며, 제 3단계(S30)에서 포함되는 단감즙의 제조 과정이 상이하게 적용된다.In the sweet persimmon kimchi seasoning powder of another embodiment, the first step (S10) to the second step (S20) and the fourth step (S40) to the fifth step (S50) are performed in the same way, and in the third step (S30) The manufacturing process of the included sweet persimmon juice is applied differently.
상기 무압력 추출기를 이용한 단감즙 제조방법은, 단감을 박피기를 이용하여 꽃받침을 제거하는 제 3-B1단계(S30B1), 상기 단감 표면의 이물질을 제거하는 제 3-B2단계(S30B2), 상기 이물질을 제거한 단감을 무압력 추출기에 투입 후 가열하여 단감 추출액을 제조하는 제 3-B3단계(S30B3), 상기 단감 추출액을 식힌 후 재가열하여 농축하는 제 3-B4단계(S30B4)를 포함하여 구성된다.The sweet persimmon juice manufacturing method using the non-pressure extractor includes the 3-B1 step (S30B1) of removing the calyx using a sweet persimmon peeler, the 3-B2 step (S30B2) of removing foreign substances from the surface of the sweet persimmon, the foreign substances A 3-B3 step (S30B3) of preparing a sweet persimmon extract by putting the removed sweet persimmon into a non-pressure extractor and then heating it to produce a sweet persimmon extract, and a 3-B4 step (S30B4) of concentrating by reheating the sweet persimmon extract.
상기 제 3-B1단계(S30B1)에서는 단감을 박피기를 이용하여 꽃받침을 제거한다. 구체적으로, 단감을 박피기를 이용하여 꽃받침을 제거하여 단감즙을 제조하기 위한 가식부를 마련한다.In the 3-B1 step (S30B1), the calyx is removed using a peeler for sweet persimmon. Specifically, a calyx is removed using a peeler to prepare a decorative unit for producing sweet persimmon juice.
다음으로, 제 3-B2단계(S30B2)에서는 상기 단감 표면의 이물질을 제거한다. 구체적으로, 상기 단감 표면의 이물질을 세척을 통해 제거한다.Next, in the 3-B2 step (S30B2), foreign substances on the surface of the cut surface are removed. Specifically, foreign substances on the surface of the sweet persimmon are removed through washing.
다음으로, 제 3-B3단계(S30B3)에서는 상기 이물질을 제거한 단감을 무압력 추출기에 투입 후 가열하여 단감 추출액을 제조한다. Next, in the 3-B3 step (S30B3), the persimmons from which the foreign substances are removed are put into a non-pressure extractor and then heated to prepare a sweet persimmon extract.
상기 무압력 추출기에서의 추출은 150℃에서 3시간 내지 4시간 동안 실시하는 것이 바람직하다.Extraction in the non-pressure extractor is preferably carried out at 150 ° C. for 3 to 4 hours.
상기 추출 온도가 150℃ 미만일 경우 추출이 충분히 이루어지지 않을 수 있으며, 150℃를 초과할 경우 과도한 온도로 단감의 영양성분이 파괴될 우려가 있다.If the extraction temperature is less than 150 ° C., extraction may not be sufficiently performed, and if it exceeds 150 ° C., there is a risk that nutritional components of sweet persimmons will be destroyed due to excessive temperature.
또한, 상기 추출 시간이 3시간 미만일 경우 추출이 충분히 이루어지 않을 수 있으며, 4시간을 초과할 경우 이미 작업이 완료되어 효율성이 저하된다.In addition, if the extraction time is less than 3 hours, extraction may not be sufficiently performed, and if it exceeds 4 hours, the work is already completed and efficiency is reduced.
상기 추출 시 보다 원활한 추출을 위하여 단감 투입 시 용매로 증류수를 혼합할 수 있으며, 단감 1중량부에 대하여 증류수 0.5 내지 1중량부인 것이 바람직하다.For more smooth extraction during the extraction, distilled water may be mixed as a solvent when adding sweet persimmons, and distilled water is preferably 0.5 to 1 part by weight per 1 part by weight of sweet persimmons.
다음으로, 제 3-B4단계(S30B4)에서는 단감 추출액을 식힌 후 재가열하여 농축한다. 구체적으로, 상기 추출한 단감 추출액을 상온(20 내지 30℃)에서 충분히 식힌 다음 100℃에서 10 내지 30분간 재가열하여 농축한다.Next, in the 3rd-B4 step (S30B4), the sweet persimmon extract is cooled and reheated to concentrate. Specifically, the extracted sweet persimmon extract is sufficiently cooled at room temperature (20 to 30 ° C.) and then reheated at 100 ° C. for 10 to 30 minutes to concentrate.
상기 농축 온도가 100℃ 미만일 경우 농축 시간이 과도하게 길어지고, 100℃를 초과할 경우 단감즙의 점도가 과도하게 높아질 수 있다.If the concentration temperature is less than 100 ° C, the concentration time is excessively long, and if it exceeds 100 ° C, the viscosity of the sweet persimmon juice may be excessively high.
또한, 상기 농축 시간이 10분 미만일 경우 농축이 충분히 이루어지 않을 수 있으며, 30분을 초과할 경우 이미 작업이 완료되어 효율성이 저하된다.In addition, if the concentration time is less than 10 minutes, the concentration may not be sufficiently performed, and if it exceeds 30 minutes, the work is already completed and the efficiency is reduced.
본 발명의 단감 김치 양념 분말 제조방법을 통해 제조한 단감 김치 양념 분말에 대한 실험을 수행하고, 이에 대한 실험결과를 실시예를 이용하여 상세하게 설명한다.An experiment was performed on the sweet persimmon kimchi seasoning powder prepared through the method for manufacturing sweet persimmon kimchi seasoning powder of the present invention, and the experimental results for this will be described in detail using examples.
하기 실험은 단감 김치 양념 분말의 품질 특성을 비교하기 위하여 검사원으로서의 적합성이 인정된 식품공학과 대학원생을 선발하여 본 실험의 목적에 적합한 훈련을 시킨 후에 관능평가를 하였다. 관능검사 항목은 색(color), 맛(taste) 및 전반적인 기호도(overall acceptability)로 굉장히 좋으면 9점, 매우 나쁘면 1점으로 평가하는 9점 척도법(Liker scale)으로 실시하였다.In the following experiment, in order to compare the quality characteristics of sweet persimmon kimchi seasoning powder, sensory evaluation was conducted after selecting graduate students of the Department of Food Science and Technology who were recognized for their suitability as inspectors and training them appropriate for the purpose of this experiment. The sensory test items were performed on a 9-point Liker scale in which color, taste, and overall acceptability were evaluated with 9 points for very good and 1 point for very bad.
[비교예 1][Comparative Example 1]
비교예 1은 무, 마늘, 생강, 새우젓, 고춧가루, 멸치액, 정제소금(채 썬 무 1중량부에 대하여 고춧가루 0.5중량부, 마늘 0.3중량부, 새우젓 0.1중량부, 멸치액 0.2중량부, 생강 0.05중량부, 정제소금 0.05중량부)을 혼합하여 건조 및 분말화하여 제조한 김치 양념 분말을 이용하여 제조한 김치이다.Comparative Example 1 is radish, garlic, ginger, salted shrimp, red pepper powder, anchovy liquid, refined salt (0.5 parts by weight of red pepper powder, 0.3 parts by weight of garlic, 0.1 parts by weight of salted shrimp, 0.2 parts by weight of anchovy liquid, ginger based on 1 part by weight of shredded radish 0.05 parts by weight, 0.05 parts by weight of refined salt), dried and powdered, and made using kimchi seasoning powder.
[실시예 1][Example 1]
실시예 1은 본 발명의 김치 양념 분말 제조방법을 바탕으로, 무, 마늘, 생강, 새우젓, 고춧가루, 멸치액, 정제소금, 단감즙(채 썬 무 1중량부에 대하여 고춧가루 0.5중량부, 마늘 0.3중량부, 새우젓 0.1중량부, 멸치액 0.2중량부, 생강 0.05중량부, 정제소금 0.05중량부, 단감즙 0.4중량부: 효소분해 단감즙)을 혼합하여 건조 및 분말화하여 제조한 김치 양념 분말을 이용하여 제조한 김치이다.Example 1 is based on the method for manufacturing kimchi seasoning powder of the present invention, radish, garlic, ginger, salted shrimp, red pepper powder, anchovy liquid, refined salt, sweet persimmon juice (0.5 parts by weight of red pepper powder, 0.3 parts by weight of garlic per 1 part by weight of shredded radish) parts by weight, salted shrimp 0.1 parts by weight, anchovy liquid 0.2 parts by weight, ginger 0.05 parts by weight, refined salt 0.05 parts by weight, sweet persimmon juice 0.4 parts by weight: Enzymatically digested sweet persimmon juice) Mixed, dried and powdered Kimchi seasoning powder Kimchi made using
[실시예 2][Example 2]
실시예 2는 본 발명의 김치 양념 분말 제조방법을 바탕으로, 무, 마늘, 생강, 새우젓, 고춧가루, 멸치액, 정제소금, 단감즙(채 썬 무 1중량부에 대하여 고춧가루 0.5중량부, 마늘 0.3중량부, 새우젓 0.1중량부, 멸치액 0.2중량부, 생강 0.05중량부, 정제소금 0.05중량부, 단감즙 0.6중량부: 효소분해 단감즙)을 혼합하여 건조 및 분말화하여 제조한 김치 양념 분말을 이용하여 제조한 김치이다.Example 2 is based on the kimchi seasoning powder manufacturing method of the present invention, radish, garlic, ginger, salted shrimp, red pepper powder, anchovy liquid, refined salt, sweet persimmon juice (0.5 parts by weight of red pepper powder, 0.3 parts by weight of garlic per 1 part by weight of shredded radish) Kimchi seasoning powder prepared by mixing, drying and pulverizing kimchi seasoning powder Kimchi made using
[실시예 3][Example 3]
실시예 3은 본 발명의 김치 양념 분말 제조방법을 바탕으로, 무, 마늘, 생강, 새우젓, 고춧가루, 멸치액, 정제소금, 단감즙(채 썬 무 1중량부에 대하여 고춧가루 0.5중량부, 마늘 0.3중량부, 새우젓 0.1중량부, 멸치액 0.2중량부, 생강 0.05중량부, 정제소금 0.05중량부, 팽화미 분말 0.2중량부)을 혼합하여 건조 및 분말화하여 제조한 김치 양념 분말을 이용하여 제조한 김치이다.Example 3 is based on the kimchi seasoning powder manufacturing method of the present invention, radish, garlic, ginger, salted shrimp, red pepper powder, anchovy liquid, refined salt, sweet persimmon juice (0.5 parts by weight of red pepper powder, 0.3 parts by weight of garlic per 1 part by weight of shredded radish) parts by weight, 0.1 part by weight of salted shrimp, 0.2 parts by weight of anchovy liquid, 0.05 parts by weight of ginger, 0.05 parts by weight of refined salt, 0.2 parts by weight of puffed rice powder). It is kimchi.
[실시예 4][Example 4]
실시예 4는 본 발명의 김치 양념 분말 제조방법을 바탕으로, 무, 마늘, 생강, 새우젓, 고춧가루, 멸치액, 정제소금, 단감즙(채 썬 무 1중량부에 대하여 고춧가루 0.5중량부, 마늘 0.3중량부, 새우젓 0.1중량부, 멸치액 0.2중량부, 생강 0.05중량부, 정제소금 0.05중량부, 단감즙 0.4중량부: 효소분해 단감즙, 팽화미 분말 0.2중량부)을 혼합하여 건조 및 분말화하여 제조한 김치 양념 분말을 이용하여 제조한 김치이다.Example 4 is based on the method for manufacturing kimchi seasoning powder of the present invention, radish, garlic, ginger, salted shrimp, red pepper powder, anchovy liquid, refined salt, sweet persimmon juice (0.5 parts by weight of red pepper powder, 0.3 parts by weight of garlic per 1 part by weight of shredded radish) 0.1 part by weight of salted shrimp, 0.2 part by weight of anchovy liquid, 0.05 part by weight of ginger, 0.05 part by weight of refined salt, 0.4 part by weight of sweet persimmon juice: Enzymatically digested sweet persimmon juice, 0.2 part by weight of puffed rice powder), dried and powdered It is kimchi made using kimchi seasoning powder prepared by
[실시예 5][Example 5]
실시예 5는 본 발명의 김치 양념 분말 제조방법을 바탕으로, 무, 마늘, 생강, 새우젓, 고춧가루, 멸치액, 정제소금, 단감즙(채 썬 무 1중량부에 대하여 고춧가루 0.5중량부, 마늘 0.3중량부, 새우젓 0.1중량부, 멸치액 0.2중량부, 생강 0.05중량부, 정제소금 0.05중량부, 단감즙 0.4중량부: 무압력추출 단감즙, 팽화미 분말 0.2중량부)을 혼합하여 건조 및 분말화하여 제조한 김치 양념 분말을 이용하여 제조한 김치이다.Example 5 is based on the kimchi seasoning powder manufacturing method of the present invention, radish, garlic, ginger, salted shrimp, red pepper powder, anchovy liquid, refined salt, sweet persimmon juice (0.5 parts by weight of red pepper powder, 0.3 parts by weight of garlic per 1 part by weight of shredded radish) 0.1 part by weight of salted shrimp, 0.2 part by weight of anchovy liquid, 0.05 part by weight of ginger, 0.05 part by weight of refined salt, 0.4 part by weight of sweet persimmon juice: pressure-extracted sweet persimmon juice, 0.2 part by weight of puffed rice powder), dried and powdered It is kimchi made by using kimchi seasoning powder made by simmering.
[실시예 6][Example 6]
실시예 6은 본 발명의 김치 양념 분말 제조방법을 바탕으로, 무, 마늘, 생강, 새우젓, 고춧가루, 멸치액, 정제소금, 단감즙(채 썬 무 1중량부에 대하여 고춧가루 0.5중량부, 마늘 0.3중량부, 새우젓 0.1중량부, 멸치액 0.2중량부, 생강 0.05중량부, 정제소금 0.05중량부, 단감즙 0.4중량부: 열수추출 단감즙, 팽화미 분말 0.2중량부)을 혼합하여 건조 및 분말화하여 제조한 김치 양념 분말을 이용하여 제조한 김치이다.Example 6 is based on the kimchi seasoning powder manufacturing method of the present invention, radish, garlic, ginger, salted shrimp, red pepper powder, anchovy liquid, refined salt, sweet persimmon juice (0.5 parts by weight of red pepper powder, 0.3 parts by weight of garlic per 1 part by weight of shredded radish) 0.1 part by weight of salted shrimp, 0.2 part by weight of anchovy liquid, 0.05 part by weight of ginger, 0.05 part by weight of refined salt, 0.4 part by weight of sweet persimmon juice: hot water extracted sweet persimmon juice, 0.2 part by weight of puffed rice powder), dried and powdered It is kimchi made using kimchi seasoning powder prepared by
* 열수추출 단감즙: 단감의 가식부와 증류수를 1:1 혼합하여 열수추출하여 제조* Hot water extracted sweet persimmon juice: prepared by hot water extraction by mixing 1:1 edible parts of sweet persimmons with distilled water
[실시예 7][Example 7]
실시예 7은 본 발명의 김치 양념 분말 제조방법을 바탕으로, 무, 마늘, 생강, 새우젓, 고춧가루, 멸치액, 정제소금, 단감즙(채 썬 무 1중량부에 대하여 고춧가루 0.5중량부, 마늘 0.3중량부, 새우젓 0.1중량부, 멸치액 0.2중량부, 생강 0.05중량부, 정제소금 0.05중량부, 단감즙 0.4중량부: 효소분해 단감즙, 팽화미 분말 0.3중량부)을 혼합하여 건조 및 분말화하여 제조한 김치 양념 분말을 이용하여 제조한 김치이다.Example 7 is based on the kimchi seasoning powder manufacturing method of the present invention, radish, garlic, ginger, salted shrimp, red pepper powder, anchovy liquid, refined salt, sweet persimmon juice (0.5 parts by weight of red pepper powder, 0.3 parts by weight of garlic per 1 part by weight of shredded radish) 0.1 part by weight of salted shrimp, 0.2 part by weight of anchovy liquid, 0.05 part by weight of ginger, 0.05 part by weight of refined salt, 0.4 part by weight of sweet persimmon juice: Enzymatically digested sweet persimmon juice, 0.3 part by weight of puffed rice powder), dried and powdered It is kimchi made using kimchi seasoning powder prepared by
상기 표 1에 나타낸 바와 같이 비교예 1에 비하여 본 발명의 김치 양념 분말로 제조한 김치인 실시예 1 내지 7이 전반적으로 우수한 관능을 나타내었다.As shown in Table 1 above, compared to Comparative Example 1, Examples 1 to 7, which are kimchi prepared with the kimchi seasoning powder of the present invention, exhibited generally superior sensory properties.
또한, 실시예 4 및 실시예 5의 경우 색, 맛, 전체적인 기호도가 가장 높게 나는 것을 알 수 있어, 본 발명의 단감 김치 양념 분말 제조방법의 조건 및 구성으로 제조하는 것이 가장 바람직함을 알 수 있다.In addition, in the case of Examples 4 and 5, it can be seen that the color, taste, and overall preference are the highest, so it can be seen that it is most preferable to manufacture according to the conditions and configuration of the sweet persimmon kimchi seasoning powder manufacturing method of the present invention. .
이와 같이, 상술한 본 발명의 기술적 구성은 본 발명이 속하는 기술분야의 당업자가 본 발명의 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다.As such, it will be understood that the technical configuration of the present invention described above can be implemented in other specific forms without changing the technical spirit or essential features of the present invention by those skilled in the art to which the present invention pertains.
그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적인 것이 아닌 것으로서 이해되어야 하고, 본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허청구범위에 의하여 나타나며, 특허청구범위의 의미 및 범위 그리고 그 등가 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.Therefore, the embodiments described above should be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the claims to be described later rather than the detailed description, and the meaning and scope of the claims and their All changes or modified forms derived from equivalent concepts should be construed as being included in the scope of the present invention.
S10. 무를 채 썰어 준비하는 제 1단계
S20. 마늘, 생강, 새우젓을 분쇄하는 제 2단계
S30. 상기 채 썬 무, 마늘, 생강, 새우젓과 고춧가루, 단감즙, 멸치액, 정제소금, 팽화미를 혼합하여 혼합물을 제조하는 제 3단계
S40. 상기 혼합물을 건조하는 제 4단계
S50. 상기 혼합물을 분쇄하여 분말화하는 제 5단계
S30A1. 단감, 펙틴 효소를 혼합하여 단감 혼합물을 제조하는 제 3-A1단계;
S30A2. 상기 단감 혼합물을 효소분해하는 제 3-A2단계
S30A3. 상기 효소분해한 단감 혼합물을 증류수와 혼합하여 열수추출하는 제 3-A3단계
S30B1. 단감을 박피기를 이용하여 꽃받침을 제거하는 제 3-B1단계
S30B2. 상기 단감 표면의 이물질을 제거하는 제 3-B2단계
S30B3. 상기 이물질을 제거한 단감을 무압력 추출기에 투입 후 가열하여 단감 추출액을 제조하는 제 3-B3단계
S30B4. 상기 단감 추출액을 재가열하여 농축하는 제 3-B4단계S10. The first step in preparing the radish by shredding it
S20. The second step of crushing garlic, ginger, and salted shrimp
S30. A third step of preparing a mixture by mixing the shredded radish, garlic, ginger, salted shrimp and red pepper powder, sweet persimmon juice, anchovy liquid, refined salt, and puffed rice
S40. 4th step of drying the mixture
S50. 5th step of pulverizing the mixture into powder
S30A1. A 3-A1 step of preparing a sweet persimmon mixture by mixing sweet persimmon and pectin enzyme;
S30A2. 3-A2 step of enzymatically digesting the sweet persimmon mixture
S30A3. 3-A3 step of hot water extraction by mixing the enzymatically digested sweet persimmon mixture with distilled water
S30B1. Step 3-B1 of removing the calyx using a peeler for sweet persimmons
S30B2. 3-B2 step of removing foreign substances on the surface of the sweet persimmon
S30B3. A 3-B3 step of preparing a sweet persimmon extract by heating after putting the persimmon from which the foreign matter has been removed into a non-pressure extractor
S30B4. Step 3-B4 of reheating and concentrating the persimmon extract
Claims (5)
마늘, 생강, 새우젓을 분쇄하는 제 2단계;
상기 채 썬 무, 마늘, 생강, 새우젓과 고춧가루, 단감즙, 멸치액, 정제소금, 팽화미를 혼합하여 혼합물을 제조하는 제 3단계;
상기 혼합물을 70 내지 80℃에서 건조하는 제 4단계;
상기 혼합물을 분쇄하여 분말화하는 제 5단계;를 포함하되,
제 3단계에서의 단감즙은,
단감, 펙틴 효소를 혼합하여 단감 혼합물을 제조하는 제 3-A1단계;
상기 단감 혼합물을 40 내지 55℃에서 5 내지 7시간 동안 효소분해하는 제 3-A2단계;
상기 효소분해한 단감 혼합물 1중량부에 대하여 증류수 1 내지 1.5중량부를 혼합하여 70 내지 90℃에서 5 내지 7시간 동안 열수추출하는 제 3-A3단계;를 포함하고,
제 3단계에서의 혼합물 제조 시,
채 썬 무 1중량부에 대하여 고춧가루 0.5 내지 0.6중량부, 마늘 0.3 내지 0.4중량부, 단감즙 0.4 내지 0.5중량부, 새우젓 0.1 내지 0.2중량부, 멸치액 0.2 내지 0.3중량부, 생강 0.05 내지 0.06중량부, 정제소금 0.05 내지 0.06중량부, 팽화미 0.1 내지 0.2중량부를 혼합하는 것을 특징으로 하는 단감 김치 양념 분말 제조방법The first step of preparing radish by slicing;
A second step of crushing garlic, ginger, and salted shrimp;
A third step of preparing a mixture by mixing the shredded radish, garlic, ginger, salted shrimp and red pepper powder, sweet persimmon juice, anchovy liquid, refined salt, and puffed rice;
A fourth step of drying the mixture at 70 to 80 ° C;
A fifth step of pulverizing the mixture into powder; including,
The sweet persimmon juice in the third step,
A 3-A1 step of preparing a sweet persimmon mixture by mixing sweet persimmon and pectin enzyme;
A 3-A2 step of enzymatically digesting the sweet persimmon mixture at 40 to 55° C. for 5 to 7 hours;
A 3-A3 step of hot water extraction at 70 to 90 ° C. for 5 to 7 hours by mixing 1 to 1.5 parts by weight of distilled water with respect to 1 part by weight of the enzyme-digested sweet persimmon mixture,
When preparing the mixture in the third step,
0.5 to 0.6 parts by weight of red pepper powder, 0.3 to 0.4 parts by weight of garlic, 0.4 to 0.5 parts by weight of sweet persimmon juice, 0.1 to 0.2 parts by weight of salted shrimp, 0.2 to 0.3 parts by weight of anchovy juice, 0.05 to 0.06 parts by weight of ginger, based on 1 part by weight of shredded radish Sweet persimmon kimchi seasoning powder manufacturing method characterized by mixing 0.05 to 0.06 parts by weight of refined salt and 0.1 to 0.2 parts by weight of puffed rice
마늘, 생강, 새우젓을 분쇄하는 제 2단계;
상기 채 썬 무, 마늘, 생강, 새우젓과 고춧가루, 단감즙, 멸치액, 정제소금, 팽화미를 혼합하여 혼합물을 제조하는 제 3단계;
상기 혼합물을 70 내지 80℃에서 건조하는 제 4단계;
상기 혼합물을 분쇄하여 분말화하는 제 5단계;를 포함하되,
상기 제 3단계에서의 단감즙은,
단감을 박피기를 이용하여 꽃받침을 제거하는 제 3-B1단계;
상기 단감 표면의 이물질을 제거하는 제 3-B2단계;
상기 이물질을 제거한 단감을 무압력 추출기에 투입 후 150℃에서 3시간 내지 4시간 동안 가열하여 단감 추출액을 제조하는 제 3-B3단계;
상기 단감 추출액을 100℃에서 10 내지 30분간 재가열하여 농축하는 제 3-B4단계;를 포함하고,
제 3단계에서의 혼합물 제조 시,
채 썬 무 1중량부에 대하여 고춧가루 0.5 내지 0.6중량부, 마늘 0.3 내지 0.4중량부, 단감즙 0.4 내지 0.5중량부, 새우젓 0.1 내지 0.2중량부, 멸치액 0.2 내지 0.3중량부, 생강 0.05 내지 0.06중량부, 정제소금 0.05 내지 0.06중량부, 팽화미 0.1 내지 0.2중량부를 혼합하는 것을 특징으로 하는 단감 김치 양념 분말 제조방법The first step of preparing radish by slicing;
A second step of crushing garlic, ginger, and salted shrimp;
A third step of preparing a mixture by mixing the shredded radish, garlic, ginger, salted shrimp and red pepper powder, sweet persimmon juice, anchovy liquid, refined salt, and puffed rice;
A fourth step of drying the mixture at 70 to 80 ° C;
A fifth step of pulverizing the mixture into powder; including,
The sweet persimmon juice in the third step,
A 3-B1 step of removing calyxes using a peeler for sweet persimmons;
A 3-B2 step of removing foreign substances on the surface of the sweet persimmon;
A 3-B3 step of preparing a sweet persimmon extract by putting the foreign substances removed into a pressureless extractor and then heating at 150 ° C. for 3 to 4 hours;
A 3-B4 step of concentrating the sweet persimmon extract by reheating it at 100 ° C. for 10 to 30 minutes;
When preparing the mixture in the third step,
0.5 to 0.6 parts by weight of red pepper powder, 0.3 to 0.4 parts by weight of garlic, 0.4 to 0.5 parts by weight of sweet persimmon juice, 0.1 to 0.2 parts by weight of salted shrimp, 0.2 to 0.3 parts by weight of anchovy juice, 0.05 to 0.06 parts by weight of ginger, based on 1 part by weight of shredded radish Sweet persimmon kimchi seasoning powder manufacturing method characterized by mixing 0.05 to 0.06 parts by weight of refined salt and 0.1 to 0.2 parts by weight of puffed rice
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