KR20000024590A - Kimchi-spice composition in powder form and process for preparation thereof - Google Patents

Abstract

PURPOSE: A soup base with powdered kimchi is provided, which can be mixed with boiled rice, makes good and refreshing stock. CONSTITUTION: A kimchi soup base is prepared by making seasoning powder of kimchi ground; getting kimchi seasoning by drying vacuum kimchi juice; producing first mixture by mixing seasoning powder, seasoning of kimchi and a first addition; making granulation by drying the first mixture with shooting water into; sending fine particles to the granulation process by blending; making second mixture by mixing 70-85 wt.% of the granulation and 15-30% of second addition, and sterilizing, examining and packaging of the mixture. The first addition comprises powdered salted anchovies, lactose, citric inosinic acid, sodium L-glutamic acid and seasoning powder mixed homogeneously with ground red pepper, powdered garlic, powdered onion, roasted sesame, sodium L-glutamic acid and refined salt. The second addition includes 12.98% of roasted sesame, 5.19% of ground red pepper, 0.97% of toasted seaweed and 3.25% of dried kimchi flakes.

Description

Kimchi powder soup and preparation method thereof

The present invention relates to a kimchi powder soup and a method for producing the same, and in detail, the soup can be mixed with rice at the time of meal, and the soup is used as a material for boiling soup or when cooking noodles such as soup noodles or noodles. It relates to a kimchi powder soup and a method for producing the same.

Kimchi, which is one of Korea's representative traditional foods, is creating new awareness as the interest in fermented foods is being drawn around the world, and the demand for its unique taste is already spreading internationally. However, kimchi not only has rapid progress in fermentation and distribution in distribution and storage, but it also inevitably has finiteness that can be used as a side dish or steaming material in the way of eating, effectively boosting its commercial value. I haven't let you.

Recently, in the context of diversification of the types and product types of kimchi in order to promote the superiority of kimchi widely in the globalization of food culture, the present inventors can harmonize the flavor of kimchi and expect a synergistic effect on the flavor. We tried to provide a new kimchi with a unique aesthetic by using materials that can be used.

In this regard, the object of the present invention is not only to use kimchi as a base material to impart storage stability, but also to include various flavors of kimchi while adding various ingredients to make it unique and excellent. It is to provide a new product that can create a sense of international demand.

The inventors of the present invention can not only impart storage stability to kimchi, but also provide a product that has the taste of kimchi and can create an international demand of excellent taste. Knowing the blending ratio maximizing the harmony of the taste to complete the present invention. That is, the present inventors have made various attempts to provide new kimchi with a unique sense of taste by using ingredients that can harmonize with the flavor of kimchi and expect a synergistic effect on the flavor. By mixing them in a predetermined ratio and drying and powdering them, they can provide not only harmony of flavor but also convenience of long-term preservation and distribution, and provide kimchi powder soup that can be eaten immediately without cooking process.

Figure 1 is a block diagram showing a process for producing a kimchi powder soup prepared according to the present invention.

According to one aspect of the present invention, there is provided a kimchi powder soup composition, which is made so that it can be mixed with rice or soup used for noodles, such as soup or noodles.

According to the above aspect of the present invention, kimchi seasoning powder 20 to 50%, anchovy liquid powder 5 to 20%, decide seasoning powder 10 to 30%, L- glutamate sodium 15 to 25%, purified salt 5 to 10%, 5-inosinic acid A primary mixture is provided which consists of 0.1-0.5% sodium, 0.01-0.2% DL-peracid, 0.1-0.3% lactic acid and 0.01-0.2% citric acid. Of course, it is true that some of the objects of the present invention can be achieved by the primary mixture itself, but according to the present invention, it is preferable to perform a subsequent mixing step as described below.

At this time, the kimchi seasoning powder is made of 80% kimchi powder, maltodextrin 15% and refined salt 5%, the anchovy milk powder is composed of anchovy milk 83%, cyclodextrin 16.49% and alanine 0.51%, the pickling seasoning powder Silver pepper powder 40%, white sugar 10%, refined salt 5%, L- glutamate sodium 15% and maltodextrin 30% is preferred.

In the composition, kimchi seasoning (II) is dried and powdered kimchi soup, kimchi seasoning powder (I) is 65% kimchi powder, onion powder 10%, garlic powder 10%, purified salt 5%, L- glutamic acid 8% sodium and 2% black pepper powder.

According to another aspect of the present invention, there is provided a method for preparing kimchi powder soup, comprising the following process steps:

Vacuum drying and grinding fine kimchi to prepare kimchi seasoning powder (I);

Vacuum drying the broth of the kimchi to provide kimchi seasoning (II);

The kimchi seasoning powder (I) and kimchi seasoning (II), pepper powder, garlic powder, onion powder, roasted sesame, sodium L- glutamate and refined salt homogeneously mixed; Anchovy milk powder; Lactose; Citric acid; Sesame oil; Lactic acid; DL-peracid, sodium 5'-inosinate; And mixing with a primary additive comprising sodium L-glutamate to prepare a primary blend;

Forming granules by drying the primary mixture simultaneously with the injection of purified water in a fluid bed dryer;

Separating the granules of the granules, pulverizing the fine powder and returning it to the granulation step;

Preparing a secondary blend by mixing 70 to 85 wt% of the granules with 15 to 30 wt% of a secondary additive consisting of roasted sesame, red pepper powder, roasted laver and dried kimchi granules; And

Heat sterilizing, inspecting and packaging the secondary blend.

To describe the present invention in more detail, the primary blend may be, for example, kimchi seasoning powder (I) and kimchi seasoning (II), 20-50% kimchi seasoning powder, 5-20% anchovy liquid milk powder, and seasoning. Powder 10-30%, sodium L-glutamate 15-25%, purified salt 5-10%, sodium 5-inosinate 0.1-0.5%, DL-peric acid 0.01-0.2%, lactic acid 0.1-0.3% and citric acid 0.01-0.2% Can be configured.

That is, the kimchi seasoning powder (I) and the kimchi seasoning (II), pepper powder, garlic powder, onion powder, roasted sesame seeds, L- glutamate and sodium salt homogeneously mixed seasoning powder; Anchovy milk powder; Lactose; Citric acid; Sesame oil; Lactic acid; DL-peracid, sodium 5'-inosinate; And it is combined with the primary additive containing sodium L- glutamate to prepare a primary mixture.

After the granulation and grinding process of the primary blend, 15 to 30% secondary additives comprising 70 to 85% of the blend, roasted sesame seeds 12.98%, red pepper powder 5.19%, roasted seaweed 0.97% and dried kimchi granules 3.25%. It is combined with to prepare a secondary blend.

Hereinafter, the present invention will be described in detail by way of examples.

Example 1 Preparation of Kimchi Powder Soup

Fresh kimchi was cut into 1mm size by Silent Cutter and ground to fine particles. This kimchi was vacuum dried and pulverized to prepare kimchi seasoning powder (I). The broth of the raw kimchi was dried to provide kimchi seasoning (II).

The kimchi seasoning powder (I) and kimchi seasoning (II) is 20%, and pepper powder, garlic powder, onion powder, roasted sesame seeds, L-glutamic acid and refined salt homogeneously mixed seasoning powder, anchovy milk powder, lactose Mixed with primary additives including citric acid, sesame oil, lactic acid, DL-peracid, sodium 5'-inosinate and sodium L-glutamate.

Granules were formed by drying the primary mixture simultaneously with the injection of purified water in a fluid bed dryer. The granules of the granules were separated, and 77.61% of the granules were mixed with a secondary additive consisting of roasted sesame seeds 12.98%, red pepper powder 5.19%, roasted seaweed 0.97%, and dried kimchi granules 3.25%, and the fine powder was ground. To return to the granulation step.

The mixture was heat sterilized, inspected and packaged to complete the kimchi powder soup.

Example 2:

Fresh kimchi was cut into 1mm size by Silent Cutter and ground to fine particles. This kimchi was vacuum dried and pulverized to prepare kimchi seasoning powder (I). The broth of the raw kimchi was dried to provide kimchi seasoning (II). The kimchi seasoning powder (I) and kimchi seasoning (II) using a 50% ratio, and here it is pepper powder, garlic powder, onion powder, roasted sesame seeds, L- glutamate and a salt mixed with refined salt, anchovy liquid milk It was mixed with primary additives including powder, lactose, citric acid, sesame oil, lactic acid, DL-peracid, sodium 5'-inosinate and sodium L-glutamate.

Granules were formed by drying the primary mixture simultaneously with the injection of purified water in a fluid bed dryer. The granules of the granules were separated, and 77.61% of the granules were mixed with a secondary additive consisting of roasted sesame seeds 12.98%, red pepper powder 5.19%, roasted seaweed 0.97%, and dried kimchi granules 3.25%, and the fine powder was ground. To return to the granulation step.

The mixture was heat sterilized, inspected and packaged to complete the kimchi powder soup.

Example 3: sensory test of kimchi powder soup

Prepare the kimchi powder soup prepared in Examples 1 and 2 for the grated rice and the soup added to the noodles, and after cooking, the two groups of 18 people each eat after cooking, and then the result Grades were scored from 1 to 9 (1: tasteless;-5: moderate;-9: very tasty and want to eat more).

In order to minimize the error according to individual preferences, three lowest scores and three highest scores were excluded from the evaluation and the scores of each group were summed and averaged. The results are shown in the following table.

Average score (sum of scores / number of respondents) Group tasting cooked rice 95/12 = 7.92 A group tasting noodle 104/12 = 8.7

From the above results, when evaluated by the average score, the kimchi powder soup of the present invention was found to be better for the use of soup in noodles, but the absolute evaluation of the score, even if the investigator is eaten for the purpose of cooking rice It was found to be very compatible with their preferences.

According to the present invention, the synergistic effect of kimchi can be expected in harmony with the flavor of kimchi, and the food of the international aesthetic by providing kimchi powder soup that can be eaten immediately without cooking process as well as long-term preservation and distribution convenience. To provide

Claims (3)

Kimchi powder soup composition that can be mixed with rice or broth, Kimchi seasoning (II) 0.3 to 0.6%, kimchi seasoning powder (I) 15 to 30%, dry kimchi flakes 1 to 4%, anchovy liquid milk powder 3 to 9%, cheddar seasoning powder 10 to 15%, L- Sodium glutamate 5-20%, refined salt 2-6%, 5'-inosinate 0.05-0.5%, DL-peric acid 0.01-0.2%, lactic acid 0.1-0.5%, citric acid 0.01-0.2%, roasted sesame 5-20%, Kimchi powder soup composition, characterized in that consisting of red pepper powder 3 to 8% and baked laver 0.1 to 1.4%. According to claim 1, The kimchi seasoning powder (I) is made up of kimchi powder 80%, maltodextrin 15% and refined salt 5%, the anchovy milk powder is anchovy milk 83%, cyclodextrin 16.49% and alanine 0.51% Kimchi powder soup composition, characterized in that the marinade seasoning powder is made of red pepper powder 40%, white sugar 10%, refined salt 5%, L- glutamate sodium 15% and maltodextrin 30%. As a method of producing kimchi powder soup according to claim 1, Vacuum drying and grinding fine kimchi to prepare kimchi seasoning powder (I); Vacuum drying the broth of the kimchi to provide kimchi seasoning (II); The kimchi seasoning powder (I) and kimchi seasoning (II), pepper powder, garlic powder, onion powder, roasted sesame, sodium L- glutamate and refined salt homogeneously mixed; Anchovy milk powder; Lactose; Citric acid; Sesame oil; Lactic acid; DL-peracid, sodium 5'-inosinate; And mixing with a primary additive comprising sodium L-glutamate to prepare a primary blend; Forming granules by drying the primary mixture simultaneously with the injection of purified water in a fluid bed dryer; Separating the granules of the granules, pulverizing the fine powder and returning it to the granulation step; To prepare a secondary blend by mixing the granules of 70 to 85% by weight, 15 to 30% of the secondary additive consisting of roasted sesame seeds 12.98%, red pepper powder 5.19%, baked laver 0.97% and dried kimchi flakes 3.25% ; And Heat sterilizing, inspecting and packaging the mixture Method of producing kimchi powder soup.