KR20010017164A - Preparation of Kimchi spice powder mixture - Google Patents

Abstract

PURPOSE: A method for producing powdered seasoning made from glutinous rice, salted seafood liquid, vegetables and spice for kimchi is provided. The wholesome seasoning is easy to use and has improved storage life. CONSTITUTION: The kimchi seasoning is prepared by the steps of: (i) vacuum drying glutinous rice gruel made by using tangleweed soup or refined water or hot air drying the gruel at 60-70deg.C for 5-6hr or 80-90deg.C for 3hr and mixing the dried gruel with salted seafood liquid in a ratio of 5:5-4:6; (ii) mixing each powdered garlic and ginger hot air dried and pulverized with glucose and granulating the each mixed garlic and ginger; and then (iii) compounding the dried gruel of glutinous rice, the granulated garlic and ginger mixed with the glucose respectively, and calcium or chitosan.

Description

Preparation method of powdered Kimchi spice powder {Preparation of Kimchi spice powder mixture}

The present invention relates to a method for producing powdered kimchi mixed condiments, and more specifically, dry powdered glutinous rice porridge and instant hot air or vacuum dried, various ingredients, spices and various food additives to make various kimchis on the fly. The present invention relates to a method for producing powdered kimchi mixed seasoning with excellent storage properties, extended fermentation maturation period, ease of use, and hygienic and excellent 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. In addition to being required, the kimchi manufacturing industry is also being activated as an export industry.

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, some instant mixed kimchi sauce has been developed as part of solving these problems. For example, natural seasonings such as anchovy sauce, red pepper powder, ginger, garlic, refined salt, sugar starch, luxury starch, MSG and nutrition fortification Disclosed is a method for preparing powdery instant kimchi seasoning by mixing citric acid, glycine, ascorbic acid, tocopherol, adding purified water to half paste, and vacuum freeze drying.

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 There is a hassle that requires a large capacity mixing tank and power in the manufacturing process. Therefore, the development of powdered kimchi mixed seasoning is more simple and easy to add or subtract various ingredients and spices according to the taste is required.

In order to meet such demands, the Applicant has lyophilized by mixing glutinous rice porridge and fish sauce prepared in kelp broth or purified water and freezing of raw materials such as red pepper powder, garlic, ginger, leek, sesame, onion, carrot, shrimp and oyster Patent application for a method for preparing powdered kimchi mixed seasoning by mixing food additives in a ground product of dried products and spices (Patent Application No. 98-28351, filed Jul. 14, 1998).

The powdered kimchi mixed seasoning prepared in this way was able to standardize the taste by setting each material to be individually put in the packaging container at the mixing ratio, and solved the problem of distribution of the conventionally packaged chilled distribution kimchi or seasoning. All the seasonings needed for kimchi are mixed evenly to deliver the taste of Kimchi, so that anyone can easily and conveniently put delicious kimchi anywhere, and it is easy to commercialize, and separately dry powders all the ingredients and spices necessary for the production of kimchi. By mixing in the mixing ratio, it was possible to easily reproduce the unique taste of Kimchi while satisfying the diversity of individual tastes. In addition, it can be stored for a long time at room temperature, so it is not only useful for export, but also various effects such as the standardization of Kimchi and the simplification of manufacturing method can be made for busy modern people to make Kimchi difficult and time-saving. .

However, in producing such powdered kimchi mixed seasoning, there is a problem in that the moisture absorbing action of a specific material is strong among the dry powdered materials, so that the powder aggregates or solidifies and degrades the product quality.

In addition, there has been a problem that it has not given the functionality that can provide a better quality to modern people.

The present invention is to solve the problem of agglomeration or coagulation in the preparation of powdered kimchi mixed condiments filed by the applicant as described above, it is possible to achieve a uniform powder form by granulating a specific material according to a predetermined method Its purpose is to provide a method for preparing powdered kimchi mixed condiments.

In addition, the present invention also has an object to prepare a powdered kimchi mixed seasoning imparted functionality.

Method for producing a powdered kimchi mixed seasoning of the present invention for achieving the above object is hot-dried glutinous rice porridge prepared in kelp broth or purified water for 5-6 hours at 60 ~ 70 ℃ or 3 hours at 80 ~ 90 ℃ Dry dried glutinous rice porridge and fish sauce in a weight ratio of 5: 5 to 4: 6, hot air or vacuum dried, hot air dried, and then mixed with crushed garlic powder and ginger powder, respectively, granulated with a granulator, It is characterized by the mixing of vacuum-dried or hot-air-dried subsidiary materials with spices, food additives and functional additives.

The present invention can be easily mixed with pickled vegetables by adding water to the powder, anyone can easily put kimchi and create a standard recipe in the manufacturing process and mixed according to the mixing ratio, it can easily reproduce our unique traditional kimchi flavor.

The dry powdered kimchi mixed seasoning of the present invention includes various ingredients required to contain kimchi, various spices, and food additives added to the taste and nutrition of kimchi, so that the taste is excellent and economical and convenient for consumers to contain delicious kimchi. do.

In addition, the kimchi mixed seasoning of the present invention by minimizing the difference in the natural taste and aroma by hot air drying or vacuum drying each material, processed in a hygienic manner and mixed in a standardized blending ratio, excellent sensory properties and storage This is easy.

Kimchi mixed seasoning of the present invention comprises a variety of spices, such as pepper powder, garlic, ginger, green onions, carrots, onions, salted fish, glutinous rice porridge, salt, sugar, glucose, sesame seeds, oysters, shrimps, kelp It is a product that reinforces the nutritional ingredients by adding health foods such as health food and calcium or chitosan, and enhances the unique texture of kimchi during fermentation process. Kimchi can be contained, and it is easy to reproduce the taste of kimchi by mixing various seasonings in a standardized ratio.

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 and cool at 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 prepared with ordinary purified water, not kelp soup.

3) Dry Powderization of Glutinous Rice Porridge

The glutinous rice porridge obtained above is dried by vacuum drying or hot air drying at 60 to 70 ° C. for 5 to 6 hours or at 80 to 90 ° C. for 3 hours, and then prepared as glutinous rice flour through a grinder.

4) 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.

5) Mixing of glutinous rice flour with fish sauce and drying powder

The dried powdered glutinous rice flour and fish sauce were mixed at a weight ratio of 5: 5 to 4: 6, and then stirred well and dried to dry powder by vacuum or hot air drying. Then it is ground to about 35 mesh.

In this way, mixing glutinous rice flour and fish sauce to powder by vacuum or hot-air drying method can minimize fatty acid plaque in salted fish, and it can reduce drying time than mixing frozen powdered rice porridge and fish sauce in unpowdered state. The cost savings are effective.

6) garlic, ginger, green onion, onion, carrot

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

7) Shrimp and Oyster

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

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.

8) Vacuum 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 were sliced using a cutter, or granulated or coarsely ground using a grinder, followed by vacuum drying or hot air drying.

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

The garlic powder and ginger powder of the subsidiary materials are separately mixed with glucose to granulate. When the garlic powder or ginger powder is mixed with other raw materials in powder form, moisture is absorbed to cause hardening or coagulation. Will interfere with the use of. In order to solve such a problem, in the present invention, the garlic powder and the ginger powder are mixed and granulated with glucose, respectively.

When garlic powder and ginger powder are mixed with glucose, respectively, purified water is mixed together for smooth mixing, wherein the mixing ratio of garlic powder, ginger powder, glucose and purified water is preferably 4.3: 4.3: 1.4.

The amount of purified water to be mixed can be added or subtracted depending on the state of the raw materials, and salted liquor may be used instead of purified water.

In this ratio, the garlic powder or ginger powder and glucose are mixed and then granulated through a granulator, wherein the size of the granules is preferably 14 to 16 mesh, but the size of the granules does not affect the function.

When granulating by mixing the powder with glucose, the granules dissolve well in water so that there is no inconvenience in use.

9) red pepper powder

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

10) Sesame

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

11) Calcium and Chitosan

Calcium is a major component of bone in the body, and in the present invention, calcium lactate is added to supply nutrients necessary for the human body and to obtain a beneficial effect on the fermentation process of kimchi.

Chitosan is already a functional additive known for its efficacy, and is used in artificial skin, bioabsorbable sutures and cosmetic materials, water treatment agents, food additives, and the like, for example, using antibacterial activity and affinity for living cells. In particular, according to research reports that anti-thrombosis in blood vessels, hemostatic action, promoting the growth of useful intestinal microorganisms, functional foods using chitosan have been continuously developed.

〈2nd process: Commercialization〉

Each of the raw materials processed above and food additives such as sugar, MSG or Mixgel G, etc. are separately added to the packaging container in accordance with 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. In this case, the food additive may be granulated according to the above-described method in order to prevent moisture absorption.

At this time, the food additives and the processed raw materials may be mixed together in a mixing tank and then individually packaged. However, in this case, there is a problem in that the raw materials are not mixed in a quantitative way because of differences in characteristics such as weight and particle size. . Therefore, it is preferable to add each material individually to the packaging container at the mixing ratio rather than to individually package the mixture, so that the mixing can be performed at the mixing ratio as intended, and as a result, the taste of each product is equalized. Can be tried.

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. In addition, agglomeration or coagulation between the materials does not occur.

Meanwhile, in the present invention, kimchi is not limited to whole cabbage kimchi, but refers to various kimchis such as bachelor kimchi, and sauteed kimchi, and may be used in different amounts depending on the characteristics of each kimchi.

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.

The prepared glutinous rice porridge was dried at 60-70 ° C. for 5-6 hours to produce glutinous rice flour, and then the glutinous rice flour and fish sauce were mixed at a ratio of 5: 5-4: 6, and dried by vacuum or hot air drying. Powdered into mesh.

On the other hand, by buying high-quality garlic, ginger, green onions, onions, carrots, etc. to remove parts that can not eat, washed with water, and then sliced with a cutter or granulated or coarsely pulverized in accordance with the characteristics of each material to dry.

At this time, glucose and purified water or pickled liquor were mixed with garlic powder and ginger powder, respectively, in a mixing ratio of 4.4: 4.3: 1.4, granulated to 14 to 16 mesh through a granulator, and dried.

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

Per 100 g of pickled Chinese cabbage, glutinous rice powder and fish sauce mixed powder 1.2, red pepper powder 4.3, dry granulated garlic 0.8, dry granulated ginger 0.2, green onion 1.2, onion 0.6, carrot 0.4, Salt, sesame, dry granulated sugar, MSG and Mixgel G 1.3-1.4, calcium 0.5 and chitosan were each added individually to the container to prepare powdery kimchi mixed seasoning according to the present invention.

Example 2

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.

Prepared glutinous rice porridge was prepared as glutinous rice powder in the same manner as in Example 1, it was mixed with fish sauce in a weight ratio of 5: 5 to 4: 6, and dried powdered by vacuum or hot air drying method.

Other materials were pretreated in the same manner as in Example 1, and individually put in a labeled container according to the mixing ratio to prepare a kimchi mixed seasoning according to the present invention.

Example 3

Kimchi mixed seasoning was prepared according to the same method as Example 1, but the dried shrimp or oyster was mixed and added at a ratio of 0.6 per 100 g of pickled cabbage.

Comparative Example 1

Kimchi mixed seasoning was prepared according to the same method as in Example 1, except that the glutinous rice porridge was mixed with a saucer in a porridge state without powdering glutinous rice porridge and then freeze-dried.

Comparative Example 2

Kimchi mixed seasoning was prepared according to the same method as Example 1, except that garlic powder and ginger powder were used without granulation.

Experimental Example 1

As a result of measuring the cost of drying the kimchi mixed seasoning prepared according to Example 1 and the kimchi mixed seasoning prepared according to Comparative Example 1, when the powdered glutinous rice porridge was used, the drying cost was reduced by about 200. Could.

Experimental Example 2

For the kimchi mixed condiments prepared according to Example 1 and the kimchi mixed condiments prepared according to Comparative Example 2 were observed solidification or curing phenomenon, that is, agglomeration phenomenon in the final product, separately from garlic powder according to Example 1 In the case of adding granulated ginger powder, no solidification phenomenon was observed due to moisture absorption in the final product, but when granulation was not performed according to Comparative Example 2, garlic, ginger, and food additives absorb moisture from each material. woke up.

Experimental Example 3

Chinese cabbage kimchi was soaked using the powdered kimchi mixed seasoning prepared according to Examples 1 to 3.

First, the base of the selected Chinese cabbage was trimmed, and then cut into 4 sections, which were then marinated 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 1-3 times of water to the kimchi mixed condiments prepared according to Examples 1 to 3 so that 1.3-1.5 times of water is added and soaked for about 10 minutes to make a paste and mix between 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 3 Example 4 F value Exterior Color 5.4 4.8 4.8 4.9 0.745 Marinade 5.2 5.3 4.9 5.1 0.204 Flavor Sour taste 5.2 ^a 4.5 ^{a, b} 3.9 ^b 4.6 ^{a, b} 2.851 ^** Cool taste 3.8 4.0 3.4 3.9 1.164 Carbonated rice 3.8 ^{a, b} 3.8 ^{a, b} 2.8 ^a 3.8 ^{a, b} 2.324 ^* Umami 4.1 4.0 3.2 3.9 1.173 Gundeok-Taste 1.6 1.5 1.6 1.5 0.054 Texture Crunchy 4.7 ^{a, b} 5.0 ^a 4.1 ^b 4.8 ^{a, b} 3.310 ^** A comprehensive taste 4.5 ^a 4.6 ^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 was no statistically significant difference between the appearance (combination of color and seasoning) and flavor (cool, rich, and Gundeok) between the five kimchi dipped in Experimental Example 3 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 tastes 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 the overall taste. In, it is judged that 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 powdered glutinous rice porridge prepared in the kelp broth according to the present invention is dried and powdered by mixing salted fish and vacuum or hot-air-dried powder, and mixed with various ingredients, spices and food additives dried therein. When the mixed kimchi seasoned is used to make kimchi, the quality and sensory characteristics are not only excellent overall, but also easy to use and hygienic compared to general household kimchi, and it is tasted using specific ingredients such as kelp, shrimp, and oyster. It also has the effect of enhancing the texture and nutritional effect, and the preservation of kimchi, and it is easy to add or subtract each material to meet various tastes. In addition, because it is powdery, without aggregation or coagulation, it is light and has excellent storage capacity. It is possible to reduce the cost of dragons and to make kimchi not only at home but also at the time of export. In addition, since each raw material can be quantitatively added at the required mixing ratio, the standardization of taste can be guaranteed, and the powder can be stored for a long time at room temperature, thereby overcoming geographical limitations and broadening the export market. By pouring water, you can toss kimchi on the spot, saving time spent on kimchi, and putting it in an inexpensive and easy way so that consumers can have fun in soaking kimchi in many ways. Efficient Furthermore, by purchasing large quantities of raw materials such as red pepper, garlic, ginger, green onions, carrots, sesame seeds, and glutinous rice, they can be dried and stored for a long time, thus protecting production farmers and producing agricultural products. I can contribute to stability.

Claims (4)

Glutinous rice porridge prepared in kelp broth or purified water was vacuum-dried or hot-air dried at 60-70 ° C for 5-6 hours or 80-90 ° C for 3 hours. Hot air or vacuum dried, Hot-air dried and then crushed garlic powder and ginger powder, respectively, granulated with glucose and granulated Crushed products of vacuum-dried or hot-air-dried parts and spices, Food additives, and Method for producing a powdered kimchi seasoning mixture of the functional additives. The method of producing powdered kimchi mixed seasonings according to claim 1, wherein calcium or chitosan is used as the functional additive. The method of claim 1, wherein the food additive is mixed with glucose and then granulated through a granulator. The method of producing powdered kimchi mixed seasonings according to claim 1, wherein each raw material is commercialized by individually filling the packaging container.