KR19990046173A - Preparation of Powdered Kimchi Mix Spice - Google Patents

Abstract

The present invention is to freeze-dried powder mixture of glutinous rice porridge and salted fish to minimize the fatty acid plaque of salted salt, and by mixing various dried ingredients, spices and food additives there is excellent storage, easy to use, hygienic In addition, it is rich in nutrients and extends the ripening period to improve preservation, and has excellent sensory properties and powdery powder that allows instant production of various kimchis that can secure a wide range of export markets. It relates to a method of preparing kimchi mixed seasoning.

Description

Preparation of Powdered Kimchi Mix Spice

The present invention relates to a method for producing powdered kimchi mixed condiments, and more particularly, storage properties prepared by mixing freeze-dried, various ingredients, spices and various food additives of glutinous rice porridge and salted fish to make various kimchi on the spot. The present invention relates to a method for producing powdered kimchi mixed seasoning which is excellent in fermentation maturation period, easy to use, hygienic and excellent in sensory properties.

Kimchi is Korea's own traditional fermented food made by adding ingredients and spices to vegetables such as cabbage and radish, and adjusting the salinity using salt and salted fish. Kimchi is an important source of vitamins and minerals as the most important food that harmonizes our diet with various organic acids, amino acids and nucleic acids produced during aging. In addition, it is rich in dietary fiber prevents constipation and is effective in preventing adult diseases.

On the other hand, salted fish added as a spice in making kimchi has become a source of amino acids and calcium, and it is known that lactic acid bacteria grow during fermentation to have anticancer and anti-immune effects.

As such, kimchi is not only a necessity of Koreans but also a health food, and its efficacy has been proven, and it has been leading our food culture.

However, kimchi is complicated to process and lack of standardized recipes makes it difficult to taste.

On the other hand, industrial kimchi production is greatly influenced by many factors, including women's social participation, the growth of the food service industry, changes in the residential environment, economic and social changes, increased preference for kimchi by foreigners since the 1988 Seoul Olympics, and scientific proof of its superiority. It is required.

Conventional kimchi production method is difficult to guarantee the quality uniformity in the production of industrial kimchi, and the fermentation of microorganisms proceeds differently depending on the ripening conditions of kimchi, causing many problems such as deterioration of quality during the distribution period. Has been.

Therefore, several instant mixed kimchi seasonings have been developed as part of solving these problems. For example, natural seasonings such as anchovy, red pepper powder, ginger and garlic, refined salt, sugar starch, luxury starch, MSG and nutrition enhancement and preservation For extension, citric acid, glycine, ascorbic acid and tocopherol are mixed, and purified water is added to make a half paste, followed by vacuum freeze drying to prepare a powdery instant kimchi seasoning.

In another example, refined salt, sugar, powdered starch, gelatinized starch, MSG and stabilizer glyroid are added to water beforehand, and processed garlic, ginger, red pepper powder and anchovy sauce are added, and a fixed amount of purified water is added thereto. After complete homogeneous stirring, it is filled with a certain amount of container, and there is liquid kimchi seasoning that is immediately commercialized without going through sterilization process.

In the case of conventionally packaged kimchi or liquid seasoning, low-temperature storage is essential, so it is difficult to store it for a long time, and fermentation proceeds in the distribution process. .

In addition, conventional powdered instant kimchi seasoning with glycine, ascorbic acid and tocopherol added to extend the preservation of kimchi can solve the above problems, but by mixing all the ingredients in a semi-paste form, vacuum freeze drying In the manufacturing process to make a large capacity of the mixing tank and power, there is a need for the development of powdered kimchi mixed seasoning is more simple and easy to add and subtract various ingredients and spices according to the preference.

An object of the present invention is to provide a method for producing a powdered kimchi mixed seasoning that can solve the distribution problems of conventionally packaged refrigerated distribution kimchi or seasoning.

In addition, an object of the present invention is to provide a method for producing a powdered kimchi mixed seasoning so that anyone can easily and conveniently contain delicious kimchi anywhere by combining all the seasoning necessary for kimchi to deliver the taste of kimchi as it is. .

In addition, the present invention is to provide a method for producing a powdered kimchi mixed seasoning powdered by the freeze-drying method by mixing salted and glutinous rice porridge to facilitate commercialization and dry powdered all the ingredients and spices necessary for kimchi.

Another object of the present invention is to dry powder all the ingredients and spices necessary for the production of kimchi separately can be mixed in various compounding ratios to meet the diversity of individual preferences powder powder that can easily reproduce the unique taste of kimchi It also provides a method for preparing kimchi mixed seasoning.

In addition, the present invention aims to provide a method for producing powdered kimchi mixed seasoning that can be difficult and time-saving for the busy modern man by seeking to simplify the standardization of Kimchi and the manufacturing method.

The method for producing the powdered kimchi mixed seasoning of the present invention for achieving the above object is characterized by mixing the freeze-dried of glutinous rice porridge and fish sauce mixture, the freeze-dried raw material and the crushed powder of spices and food additives.

The present invention will be described in more detail as follows.

The present invention is a dry powdered kimchi mixed seasoning, containing various ingredients required to contain kimchi and various spices and food additives added to the taste and nutrition of kimchi, excellent taste and economical and convenient for consumers to contain delicious kimchi Make sure

In addition, the kimchi mixed seasoning of the present invention is dried or freeze-dried to minimize the difference in its natural taste and aroma, and processed in a hygienic manner and mixed in a standardized blending ratio to excellent sensory properties and storage It is easy.

Kimchi mixed seasoning of the present invention includes a variety of spices such as pepper powder, garlic, ginger, green onions, carrots, onions, salted fish, glutinous rice porridge, salt, sugar, sesame seeds, etc. necessary to contain kimchi, such as oysters, shrimps, kelp It is a product that reinforces the nutritional ingredients by adding health foods and improves the unique texture of Kimchi during fermentation process.It is easy to contain Kimchi anytime and anywhere when only vegetables are prepared. It is easy to reproduce the taste of kimchi with the seasoning.

Referring to the production method of the kimchi mixed seasoning of the present invention in detail.

<1st process: screening and processing of raw materials>

1) Kelp broth

Buy good quality kelp, cut it into 5 ~ 6cm size, wash it cleanly, soak in water for 1 hour, soak in water for 1 hour, then start to boil after heating. Stop heating, boil kelp broth for 5 minutes, filter off kelp and dregs.

Cool kelp broth filtered kelp and debris.

2) glutinous rice porridge

Glutinous rice is washed clean, soaked sufficiently in water and pulverized to make glutinous rice flour, put the glutinous rice flour in the kelp broth and heated on a low heat to boil for 10 minutes to boil the glutinous rice porridge to cool to room temperature.

At this time, the mixing ratio of glutinous rice and kelp soup is preferably 1: 5.

If you boil kelp and add the broth to boiling glutinous rice porridge, you can give kimchi a natural flavor. Glutamic acid, which is a savory ingredient of kelp, can improve the palatability of powdered kimchi mixed seasoning by imparting a cool and delicious umami to kimchi. In addition, kimchi mixed seasoning with the addition of kelp broth has the effect of neutralizing the sour taste can satisfy the preference of those who do not like sour, it has the effect of improving the preservation by extending the maturation period.

On the other hand, it is also possible to use glutinous rice porridge made from purified water rather than kelp soup.

3) salted fish

Salted fish may be purchased and used, or salted salted fish may be manufactured and used in accordance with a conventional method.

The fish sauce can be used anchovy fish sauce, or a variety of other fish sauce depending on the taste of the consumer.

4) Mixing and drying powder of glutinous rice porridge and fish sauce

The glutinous rice porridge and fish sauce obtained above were mixed at a weight ratio of 5: 1 to 6: 1, and then stirred well and dried to dry powder by a freeze drying method. Then it is ground to 35 mesh.

In this way, by mixing glutinous rice porridge and fish sauce powdered by the freeze-drying method can minimize the fatty acid plaque of salted fish.

5) garlic, ginger, leeks, onions, carrots

Buy quality garlic, ginger, green onions, onions, and carrots to remove the parts you can't eat, and then rinse them clean.

6) Shrimp, Oyster

Seafoods such as shrimp and oysters are washed thoroughly with water to remove foreign substances.

The shrimp contains chitin (25-30%), a natural high molecular compound, and calcium in the form of calcium carbonate (40-50%). Chitin, a shrimp ingredient, has recently been actively researched for its properties such as biodegradability and stability, and its efficacy has been proven as an anti-cholesterol agent or an anticancer agent, and thus it is also emerging as a health supplement.

The addition of such shrimp to the kimchi mixed seasoning of the present invention can prevent tissue retreat during the process of maturing when calcium is combined with the pectin of plant cell epilepsy, thereby hardening the tissue to improve mastication. In addition, the calcium carbonate neutralizes excessive acid of kimchi to improve the preservation, and also has the effect of nutrient reinforcement to form calcium lactate by combining with lactic acid produced during fermentation of kimchi.

On the other hand, oyster is an alkaline food containing protein, vitamin A, calcium, etc., not only rich in nutrition, but also excellent in digestion when ingested, and when added to kimchi, it can improve taste by adding a unique and cool taste to oysters.

7) Freeze drying or hot air drying of garlic, ginger, green onion, onion, carrot, shrimp, oyster

Garlic, ginger, green onions, onions, carrots, shrimp, oysters, etc. prepared above are sliced using a cutter or granulated or coarsely ground using a grinder, and then dried in a freeze dryer for about 15 to 20 hours.

Instead of freeze drying the above-mentioned ingredients and spices may be hot air dried for 5 to 6 hours at 60 to 70 ℃ or 3 hours at 80 to 90 ℃ in a hot air dryer.

On the other hand, the grinding of the subsidiary materials and spices may be performed at any time before or after drying the material.

8) red pepper powder

Red pepper powder was purchased and foreign substances were selected and purified.

9) sesame seeds

Sesame seeds were purchased, washed with water, dehydrated and roasted to prepare sesame seeds.

〈2nd process: Commercialization〉

Sugar, MSG, Mixgel G, food additives and each of the raw materials processed above are added to the mixing tank and mixed according to the standard mixing ratio to prepare powdered kimchi mixed seasoning. At this time, the standard blending ratio may be changed according to the demand of the consumer.

Powdered kimchi mixed condiments prepared as described above can be applied to the production of several types of kimchi, not only easy handling and excellent storage properties, but also hygienic, excellent sensory properties and can prevent component changes as much as possible.

Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited by the Examples.

Example 1

The glutinous rice flour and purified water were mixed at a ratio of 1: 5 to boil the glutinous rice porridge and let it cool.

Prepared glutinous rice porridge and fish sauce was mixed in a ratio of 5: 1 to 6: 1, and dried by a freeze drying method to powder into 35 mesh.

Meanwhile, high-quality garlic, ginger, green onions, onions, carrots, etc. were purchased to remove portions that could not be eaten, washed with water, and then lyophilized by slicing with a cutter or granulated or coarsely pulverized according to the characteristics of each material.

The sesame seeds were washed with water, dehydrated, and roasted to prepare sesame seeds.

The dried powdered ingredients obtained above were mixed with glutinous rice porridge and fish sauce 1.2%, red pepper powder 4.3%, dried garlic 0.8%, ginger 0.2%, green onion 1.2%, onion 0.6%, carrot 0.4%, salt , Sesame, sugar, MSG and Mixgel G 1.3 to 1.4% of the mixture was filled into the container to prepare a powdered kimchi mixed seasoning according to the present invention.

Example 2

Prepare kimchi mixed seasoning according to the same method as Example 1, but instead of freeze drying garlic, ginger, green onions, onions, carrots, etc. for about 5-6 hours at about 60 ~ 70 ℃ or 3 hours at 80 ~ 90 ℃ Freeze-dried by hot air drying was used.

Example 3

Purchasing kelp kelp cut into 5-6cm size, washed with water and then soaked in water for about 1 hour and then started to boil by heating to stop heating and boiled for 5 minutes to prepare kelp broth. Kelp and debris were filtered off and the kelp broth was cooled.

Here, the washed and crushed glutinous rice mixed with glutinous rice flour and kelp broth in a 1: 5 ratio, and heated and boiled for 10 minutes to boil the glutinous rice porridge and cooled at room temperature.

Using commercially available fish sauce, the ratio of glutinous rice porridge and fish sauce was mixed at 5: 1 to 6: 1, and the powder was dried by freeze-drying.

Other materials were prepared by hot air dried kimchi mixed seasoning according to the present invention.

Example 4

Kimchi mixed seasoning was prepared according to the same method as Example 2, except that the dried shrimp was mixed and added at a rate of 0.6% per 100 g of pickled cabbage.

Experimental Example 1

Chinese cabbage kimchi was soaked using the powdered kimchi mixed seasoning prepared according to Examples 1 to 4.

First, the bottom of the selected Chinese cabbage was trimmed, and then divided into 4 sections, which were pickled in 15% salt solution for 4-8 hours, washed three times, and drained for 1 to 2 hours.

To 100 g of pickled cabbage, add 1 to 3 times the water to the kimchi mixed seasoning 12.7-13.3 g prepared according to Examples 1-4, soaked in paste for about 10 minutes, and mix it between the cabbage leaves. Prepared.

The control group was garlic, ginger, green onions, onions, carrots, etc. as raw ingredients, and mixed with glutinous rice porridge, fish sauce, salt, sugar, MSG, Mixgel G, etc. in the same amount as dry mixed seasoning.

Each cabbage kimchi was aged for 1 day at room temperature and stored at 5-6 ° C. Sensory evaluation was carried out during the ripening period, the results are shown in Table 1 below.

Sensory evaluation was performed by eight trained panelists who fully recognized the sensory characteristics, and the kimchi was fermented during the ripening period (4 days after kimchi soaking).

The inspection items were evaluated for appearance (color, seasoning), flavor (sour, cool taste, carbonated taste, gundeok, umami), texture (crude), and comprehensive taste. The closer to 7, the higher the score was.

The results obtained from sensory evaluation were analyzed by ANOVA, and DUNCAN's multi-range test was used when there was significant difference among the experimental groups.

Control Example 1 Example 2 Example 3 Example 4 F value Exterior Color 5.4 4.8 5.3 4.8 4.9 0.745 Marinade 5.2 5.3 5.4 4.9 5.1 0.204 Flavor Sour taste 5.2 ^a 4.5 ^{a, b} 5.1 ^a 3.9 ^b 4.6 ^{a, b} 2.851 ^** Cool taste 3.8 4.0 4.4 3.4 3.9 1.164 Carbonated rice 3.8 ^{a, b} 3.8 ^{a, b} 4.1 ^b 2.8 ^a 3.8 ^{a, b} 2.324 ^* Umami 4.1 4.0 4.2 3.2 3.9 1.173 Gundeok-Taste 1.6 1.5 1.5 1.6 1.5 0.054 Texture Crunchy 4.7 ^{a, b} 5.0 ^a 5.3 ^a 4.1 ^b 4.8 ^{a, b} 3.310 ^** A comprehensive taste 4.5 ^a 4.6 ^a 4.8 ^a 3.4 ^b 4.1 ^{a, b} 4.051 ^*** * Significant at P <0.1 ** significant at P <0.05 *** significant at P <0.01

In Table 1, there is a significant difference between the scores that are not marked with the same superaddition.

From the results of Table 1, there is no statistically significant difference between the appearance (combination of color and seasoning) and flavor (cool, umami, Gundeok) between the five kimchi dipped in Experimental Example 1 in the present invention. It can be seen that the kimchi prepared using the seasoning is little different from the general household kimchi.

However, at the significance level of 0.05 (5%) between the sour taste in flavor, at the significance level of 0.1 (10%) between the carbonated rice (toasting), at the significance level of 0.05 (5%) between the crunchy textures, and In the overall taste, there is a statistically significant difference at the significance level of 0.01 (1%).

The powdered kimchi mixed seasoning according to the present invention has better sourness, less acidity than general home kimchi, and has a stronger carbonic acid taste (topping) and a better texture with kimchi dipped in frozen and hot air dried seasoning. Was evaluated. In conclusion, in the overall taste, the kimchi dipped in the kimchi mixed seasoning of the present invention was judged to be inferior or superior to the general home kimchi.

In addition, when kimchi was prepared using mixed kimchi seasoning with kelp broth, the sour taste was evaluated to be the weakest, which was judged to be less sour because of delayed fermentation of kimchi compared to other experimental groups. As the maturation period is somewhat slower, it is judged that the degree of its characteristics is weakly evaluated. Thus, kimchi mixed seasoned with sea tangle broth has the effect of extending the kimchi preservation period.

As described in detail above, the kimchi mixed seasoning prepared by mixing the glutinous rice porridge and salted fish prepared in kelp broth according to the present invention and freeze-dried powder, and mixed with various dried ingredients, spices and food additives When used in manufacturing, it is not only excellent in quality and sensory characteristics, but also easy to use and hygienic in comparison with general household kimchi, and reinforces taste, texture, and nutrition by using specific ingredients such as kelp, shrimp, and oyster. It has the effect of improving the effect and preservation of kimchi, and it is easy to add or subtract each material to meet various tastes, and because it is powdery, it is light and has excellent storage, which can reduce the logistics cost and not only at home. However, we can manufacture kimchi directly at the time of export, so our unique taste and flavor It is effective to provide the products which are kept as they are to all over the world.

Claims (5)

A method for preparing powdered kimchi mixed seasoning, which is a freeze-dried product of glutinous rice porridge and fish sauce mixture, a freeze-dried subsidiary material, a crushed product of spices, and a food additive. The method of claim 1, wherein the glutinous rice porridge is a method of producing powdered kimchi mixed seasoning, characterized in that used in kelp soup. The method of claim 1, wherein the glutinous rice porridge is powdered kimchi mixed seasoning, characterized in that used in purified water. The method of claim 1, wherein the subsidiary ingredients and spices are selected from red pepper powder, garlic, ginger, green onions, sesame seeds, onions, carrots, shrimps, and oysters. The method of claim 1, wherein instead of the various freeze-dried ingredients and spices of the kimchi mixed seasoning using a hot air dried for 5 to 6 hours at 60 to 70 ℃ or 3 hours at 80 to 90 ℃ in a hot air dryer Manufacturing method.