KR20010103103A - Chopped seasonings with vitamin C and it's manufacturing process thereof - Google Patents
Chopped seasonings with vitamin C and it's manufacturing process thereof Download PDFInfo
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- KR20010103103A KR20010103103A KR1020010060850A KR20010060850A KR20010103103A KR 20010103103 A KR20010103103 A KR 20010103103A KR 1020010060850 A KR1020010060850 A KR 1020010060850A KR 20010060850 A KR20010060850 A KR 20010060850A KR 20010103103 A KR20010103103 A KR 20010103103A
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- vitamin
- ginger
- chopped
- seasoning
- cooling
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 title claims abstract description 50
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 title claims abstract description 25
- 229930003268 Vitamin C Natural products 0.000 title claims abstract description 25
- 235000019154 vitamin C Nutrition 0.000 title claims abstract description 25
- 239000011718 vitamin C Substances 0.000 title claims abstract description 25
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title abstract description 6
- 239000004278 EU approved seasoning Substances 0.000 title description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 25
- 235000008397 ginger Nutrition 0.000 claims abstract description 25
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 23
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 21
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 20
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 20
- 240000002234 Allium sativum Species 0.000 claims abstract description 19
- 235000004611 garlic Nutrition 0.000 claims abstract description 19
- 241000234282 Allium Species 0.000 claims abstract description 17
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 229930003231 vitamin Natural products 0.000 claims abstract description 7
- 235000013343 vitamin Nutrition 0.000 claims abstract description 7
- 239000011782 vitamin Substances 0.000 claims abstract description 7
- 229940088594 vitamin Drugs 0.000 claims abstract description 7
- 150000003722 vitamin derivatives Chemical class 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 235000013409 condiments Nutrition 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 5
- 238000005406 washing Methods 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 238000000034 method Methods 0.000 claims description 14
- 238000004321 preservation Methods 0.000 abstract description 5
- 240000008574 Capsicum frutescens Species 0.000 abstract description 3
- 241000234314 Zingiber Species 0.000 description 20
- 235000013599 spices Nutrition 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 239000002826 coolant Substances 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- 238000000227 grinding Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- -1 phosphate compound Chemical class 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
본 발명은 깐마늘, 깐양파, 깐생강, 및 홍고추 중에서 선택한 일종의 생양념 재료를 세정수에서 세정한 다음, 0 ∼5℃ 범위의 냉각 턴넬에서 품온이 10℃ 되도록 1차 냉각시키고, 이에 비타민 C를 1 Wt% ∼ 5 Wt% 첨가 후 배치식 세절기에서 다진형태로 제조된 것을 -5 ∼-10℃ 범위의 냉각기에 넣어 2차 냉각 후 정량 포장하는 것을 특징으로 하는 비타민씨를 강화한 다진양념 제조방법이다.In the present invention, the raw seasoning material selected from the garlic, canned onion, canned ginger, and red chilli pepper is washed in the washing water, and then first cooled to a temperature of 10 ° C. in a cooling tunnel with a range of 0 to 5 ° C., and thus vitamin C Method for producing a chopped seasoning with vitamin C, characterized in that the quantitative packaging after the second cooling by putting 1 Wt% ~ 5 Wt% added in a chopped form in a batch-type shredder in a cooler in the range of -5 ~ -10 ℃. to be.
상기 깐생강 및 홍고추 중의 일종을 양념 생원료로 사용하는 경우 1차 냉각후 비티민씨 1 Wt% ∼ 5 Wt%와 식염을 1 Wt% ∼ 5 Wt% 동시에 첨가 하는 것이 좋다.In case of using one kind of fresh ginger and red pepper as seasoning raw material, it is preferable to add 1 Wt% to 5 Wt% of salt and 1 Wt% to 5 Wt% of salt at the same time after the first cooling.
다진양념을 사용하면서 발생할 수 있는 비타민씨의 손실을 보충할 수 있고, 따라서 별도로 비티민씨를 추가로 섭취할 필요가 없으며, 비타민씨의 특성인 보존성을 증대시켜 저장성이 좋아지고, 생강 및 홍고추의 경우 식염을 넣어 갈변을 방지하고 보존성과 맛을 좋게 한다.It is possible to compensate for the loss of vitamin seeds that can be caused by using chopped condiments. Therefore, it is not necessary to consume extra vitamin C separately, and the shelf life is improved by increasing the preservation characteristic of vitamin seeds, and in the case of ginger and red pepper Add salt to prevent browning and preserve preservation and taste.
Description
본 발명은 다진 양념에 관한 것으로, 양념류로 사용되고 있는 마늘, 양파, 생강, 및 홍고추중의 일종에 비타민씨(C)를 첨가하여 다진형태로 제조한 비타민씨를 강화한 다진 양념 및 그 제조방법에 관한 것이다.The present invention relates to a chopped condiments, and relates to a chopped condiments prepared by adding vitamin C (C) to the chopped form of garlic, onion, ginger, and red pepper used as a spice in a chopped form and a method for producing the same. .
보다 상세히는 탈피된 마늘, 양파, 생강, 및 홍고추 중의 일 종을 생양념재료로 선정하고 이에 일정량의 비타민씨를 첨가 후 배치식 분쇄기에서 분쇄한 다음 일정량씩 포장한 비타민씨를 강화한 다진 양념 및 그 제조방법에 관한 것이다.In more detail, one of the peeled garlic, onion, ginger, and red pepper is selected as a raw spice material, and after adding a certain amount of vitamin seeds, it is ground in a batch grinder and then packed by a predetermined amount of chopped vitamin seeds and its manufacturing method It is about.
현대인의 식생활이 인스탄트 식품의 선호와 다양한 가공식품의 소비증가로 무기질의 섭취량이 부족하고, 인산화합물은 과다섭취 현상으로 나타나며, 흡연과 공해로 인하여 비타민씨의 체내섭취가 부족하게 되어 인위적으로 비타민씨를 섭취하고 있다.The diet of modern people is due to the preference of instant food and the increase of consumption of various processed foods, the intake of minerals is insufficient, the phosphate compound is ingested excessively, and the intake of vitamin C is insufficient due to smoking and pollution. It is ingested.
생마늘, 생양파, 생생강, 및 생홍고추에 함유된 비타민 C는 가식부 100g당 25mg, 24mg, 5mg 및 30mg이 각각 들어 있다. 이를 다져 소포장 유통되는 다진마늘, 다진양파, 다진생강, 및 다진홍고추 등의 다진 양념 제품의 경우는 다지기와 포장유통 과정에서 시간이 경과하면서 비타민씨의 함량이 초기에 비하여 미량씩 감소하는 것으로 나타나 비타민씨를 강화할 필요도 있다.Vitamin C contained in fresh garlic, onion, ginger, and red pepper contains 25 mg, 24 mg, 5 mg, and 30 mg per 100 g of edible part, respectively. Minced garlic products, such as minced garlic, minced onion, minced ginger, and minced red pepper, which are circulated in small packages, have been shown to decrease in the amount of vitamin C by a small amount compared to the initial stage as time goes by during chopping and packaging distribution. There is also a need to strengthen the seeds.
본 발명은 최근 양념류가 다진형태로 가공되어 소포장 유통되고 있는 점을 착안하여 이에 비타민 C를 일정량씩 첨가한다면 과립 또는 타블렛(개당 비타민 C함량이 500mg 또는 1000mg) 형태의 비타민 C를 약국에서 별도 복용하지 않을 뿐 아니라, 다진양념류 자체에 영양이 강화된 제품으로 상품가치를 높일 수 있고 산화방지효과도 있어 다진양념류의 유통기간을 연장할 수 있음에 착안하여 본 발명을 완성하게 되었다.The present invention focuses on the fact that seasonings are processed in a chopped form and distributed in small packages. If a certain amount of vitamin C is added thereto, vitamin C in the form of granules or tablets (vitamin C content of 500 mg or 1000 mg) is not taken separately at the pharmacy. Not only that, it is possible to increase the value of the product as a nutritionally enhanced product in the chopped spice itself, and also has an antioxidant effect to extend the shelf life of the chopped spice to complete the present invention.
따라서, 본 발명의 목적은 한국인이 선호하는 천연향신료에 비타민 C를 강화하여 다진형태의 단순가공품으로 소포장, 유통함으로써 별도의 비타민 C를 복용할 필요가 없는 영양강화 양념 제품을 얻는데 있다.Therefore, an object of the present invention is to enhance the vitamin C in the preferred natural flavors of Koreans to obtain a nutrition-enriched seasoning product without the need to take a separate vitamin C by packaging and circulating as a simple processed product of the chopped form.
즉, 본 발명은 깐마늘, 깐양파, 깐생강, 및 홍고추 중에서 선택한 일종의 생양념 재료를 세정수에서 세정한 다음, 0 ∼5℃ 범위의 냉각 턴넬에서 품온이 10℃되도록 1차 냉각시키고, 이에 비타민 C를 1 Wt% ∼ 5 Wt% 첨가 후 배치식 세절기에서 다진형태로 제조된 것을 -5 ∼-10℃ 범위의 냉각기에 넣어 2차 냉각 후 정량 포장하는 비타민씨를 강화한 다진양념 제조방법을 제공하려는 것이다.That is, the present invention washes a kind of raw spice material selected from marinated garlic, canned onion, canned ginger, and red pepper in washing water, and then firstly cooled the product temperature to 10 ° C in a cooling tunnel with a range of 0 to 5 ° C. After adding 1 Wt% to 5 Wt% of vitamin C, the chopped form was prepared in a batch-type shredder in a cooler in the range of -5 to -10 ° C to provide a chopped seasoning method for strengthening vitamin C. I will.
본 발명은 또한 깐생강 및 홍고추 중의 일종을 양념 생원료로 사용하는 경우 1차 냉각 후 비티민씨 1 Wt% ∼ 5 Wt%와 식염을 1 Wt% ∼ 5Wt% 동시에 첨가 하는것이 좋다.In the present invention, when using a kind of raw ginger and red pepper as seasoning raw material, it is preferable to add 1 Wt% to 5 Wt% of salt and 1 Wt% to 5 Wt% of salt at the same time after the first cooling.
본 발명에 의하여 제조된 다진양념류는 플라스틱 필름, 피이티병 또는 트레이 용기에 질소충전 또는 상압 포장하여 제품을 완성한다.The chopped condiments prepared by the present invention are filled with nitrogen or atmospheric pressure in a plastic film, a Piti bottle or a tray container to complete the product.
이하 본 발명을 각 제조공정별로 상세하게 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail for each manufacturing process as follows.
1) 원료의 전처리 공정1) Pretreatment Process of Raw Material
양념 생재료 중에서 마늘과 생강 그리고 양파는 탈피하고, 홍고추는 꼭지를 제거하고 반절하여 태좌를 일부 제거한다. 이들 각각을 일반 시수에서 세척한 다음 전해산화수나 멸균수로 세정한다.Seasoning raw materials of garlic, ginger and onion are peeled off, and red pepper is removed by removing the faucet and half to remove part of the throne. Each of these is washed with normal water and then with oxidized or sterile water.
2) 냉각공정2) Cooling process
세정된 마늘, 양파, 생강, 및 홍고추 중에서 선택한 일종의 생재료를 콘베이어가 설치된 0∼5℃범위의 냉각수 턴넬을 통과하여 품온이 10℃ 부근이 되도록 냉각시킨다. 냉각된 원료를 세정수로 침지 세정한다.A kind of raw material selected from washed garlic, onion, ginger, and red pepper is passed through a cooling water turnnel in the range of 0 to 5 ° C. where a conveyor is installed to cool the product temperature to around 10 ° C. The cooled raw material is immersed and washed with washing water.
3) 혼합공정3) Mixing Process
전처리가 끝난 생재료에서 일종(마늘과 양파의 일종)은 중량대비 1.0 Wt% ∼3.0 Wt%의 비타민 C를 넣고, 다른 일종(생강과 홍고추 중의 일종)은 중량대비 1.0 ∼5.0 Wt%의 식염과 중량대비 1.0 ∼5.0 Wt%의 비타민 C를 넣고 혼합한다.In the raw material, pre-processed varieties (garlic and onion varieties) add 1.0 Wt% to 3.0 Wt% of vitamin C by weight, and the other varieties (ginger and red pepper) have 1.0 to 5.0 Wt% of salt and Add 1.0 to 5.0 Wt% of vitamin C by weight and mix.
4) 분쇄공정4) Grinding process
중량대비로 혼합된 선택 생양념 재료는 배치식의 분쇄기에 넣고 원하는 입자의 크기로 분쇄한다. 배치식 분쇄기이므로 혼합이 균일하게 이루어진다.Selected raw seasoning materials mixed by weight are placed in a batch grinder and ground to the desired particle size. As it is a batch mill, the mixing takes place uniformly.
5) 냉각공정5) Cooling process
분쇄된 양념(다진마늘, 다진양파, 다진생강, 및 다진홍고추 중의 일종)의 온도는 분쇄과정에서 순간 분쇄로 인하여 품온이 25∼30℃로 상승되어있다. 이는 비타민 C의 소실에는 문제가 없지만 마늘과 생강 그리고 양파의 경우 갈변에 영향이 있으므로 이를 -5∼-10℃의 냉각터널을 통과시킨다. 제품의 품온이 15℃미만이 되도록 냉각기를 설계, 제작한다.The temperature of the ground spices (minced garlic, minced onion, minced ginger, and minced red pepper) is raised to 25-30 ° C due to instant grinding during the grinding process. This is not a problem in the loss of vitamin C, but garlic, ginger and onion in the brown because it affects the cooling tunnel through -5 ~ -10 ℃. Design and manufacture a cooler so that the product temperature is less than 15 ℃.
6) 충진 및 포장공정6) Filling and Packing Process
이상과 같이 제조한 제품은 플라스틱 파우치나 피이티(PET)병 그리고 트레이에 소량씩 담아 질소충진 또는 상압 포장하여 제품을 완성한다.Products manufactured as above are packed in plastic pouches or PET bottles and trays in small amounts and filled with nitrogen or atmospheric pressure to complete the product.
이하 실시예를 통하여 본 발명의 방법을 더욱 상세히 설명한다. 그러나 이들 실시예에 의해 본 발명이 한정되는 것으로 이해되어서는 안된다.The following describes the method of the present invention in more detail. However, it should not be understood that the present invention is limited by these examples.
(실시예 1)(Example 1)
탈피된 마늘 1,800g을 반절로 절단한 다음 전해산화수로 2회 세정한다. 세정된 마늘을 품온 10℃가 되도록 냉각수 턴넬에서 냉각시킨다. 냉각된 마늘을 600g씩 나눈 후 비타민 C를 6.0g(중량대비1.0 Wt%), 18.0g(중량대비3.0 Wt%), 30.0g(중량대비5.0 Wt%)씩 각각 넣고 혼합한다. 이를 배치식의 분쇄기에 넣고 20초 동안 각각 분쇄한다. 분쇄한 다진마늘 3종을 -8℃의 냉장고에 넣고 품온이 13℃부근에서 꺼내어 플라스틱 병에 250g씩 담아 상압 포장하였다.1,800 g of peeled garlic is cut in half and then washed twice with electrolytic oxidation water. The washed garlic is cooled in a coolant turnnel to a temperature of 10 ° C. After dividing the cooled garlic 600g each, add vitamin C 6.0g (1.0 Wt% by weight), 18.0g (3.0 Wt% by weight), 30.0g (5.0 Wt% by weight) and mix. This is placed in a batch grinder and crushed for 20 seconds each. Three kinds of crushed garlic were put in a refrigerator at -8 ° C, and the product temperature was taken out at around 13 ° C.
(실시예 2)(Example 2)
탈피한 양파 2,100g를 윤절로 세절한 다음 전해산화수에 2회 세정한다. 이를 냉각수 턴넬에서 10℃가 되도록 냉각시킨다. 냉각된 양파를 700g씩 나눈 후 이에비타민 C를 7.0g(중량대비1.0 Wt%), 14.0g(중량대비2.0 Wt%,), 21.0%(중량대비 3.0 Wt%)씩 각각 넣고 혼합한다. 이를 배치식의 분쇄기에 넣고 15초 동안 각각 분쇄한다. 분쇄한 다진양파 3종을 -8℃의 냉장고에 넣고 품온이 12℃ 부근에서 꺼내어 지퍼파우치에 250g씩 담아 상압 포장하였다.2,100 g of peeled onions are finely chopped and then washed twice with electrolytic oxidation water. It is cooled to 10 ° C. in a coolant turnnel. After dividing the cooled onions by 700g, Igitamin C is mixed with 7.0g (1.0 Wt% by weight), 14.0g (2.0 Wt% by weight), and 21.0% (3.0 Wt% by weight), respectively. This is placed in a batch grinder and crushed for 15 seconds each. Three kinds of pulverized chopped onion were put in a refrigerator of -8 ° C, and the product temperature was taken out at around 12 ° C, and 250g of each was put in a zipper pouch and subjected to atmospheric pressure packing.
(실시예 3)(Example 3)
탈피된 생강 1,200g을 쪽으로 나눈 다음 전해산화수에 2회 세정한다. 세정된 생강을 품온 10℃가 되도록 냉각수 턴넬에서 냉각시킨다. 냉각된 생강을 400g씩 나눈 후 이에 식염을 16g(중량대비4.0 Wt%)와 비타민 C를 4.0g(중량대비1.0 Wt%), 12.0g(중량대비3.0 Wt%), 20.0g(중량대비5.0 Wt%)씩 각각 넣고 혼합한다. 이를 배치식의 분쇄기에 넣고 40초 동안 각각 분쇄한다. 분쇄한 다진생강 3종을 -8℃의 냉장고에 넣고 품온이 13℃ 부근에서 꺼내어 지퍼파우치에 100g씩 담아 상압 포장하였다.Divide the peeled ginger 1,200g to the side and wash twice with electrolytic oxidation water. The washed ginger is cooled in a coolant turnnel to a temperature of 10 ° C. After dividing the cooled ginger by 400g, 16g of salt (4.0 Wt% by weight) and vitamin C of 4.0g (1.0 Wt% by weight), 12.0g (3.0 Wt% by weight), and 20.0g (5.0 Wt by weight) Add each) and mix. It is placed in a batch grinder and ground for 40 seconds each. Three kinds of ground minced ginger were put in a refrigerator at -8 ° C, and the product temperature was taken out at around 13 ° C, and 100g each was put in a zipper pouch and subjected to atmospheric pressure packing.
(실시예 4)(Example 4)
세척된 홍고추 2,000g을 꼭지제거한 다음 반절하여 태좌를 제거한다. 이를 전해산화수에 2회 세정한 다음 홍고추의 품온이 10℃가 되도록 냉각수 턴넬에서 냉각시킨다. 냉각된 홍고추를 500g씩 나눈 후 이에 식염 25g(중량대비5.0 Wt%)와 비타민 C를 5.0g(중량대비1.0 Wt%), 15.0g(중량대비3.0 Wt%), 25.0g(중량대비5.0 Wt%)씩 각각 넣고 혼합한다. 이를 배치식의 분쇄기에 넣고 30초 동안 각각 분쇄한다. 분쇄한 다진홍고추 3종을 -8℃의 냉장고에 넣고 품온이 13℃ 부근에서 꺼내어 지퍼파우치에 200g씩 담아 상압포장하였다.Remove 2000g of red pepper, washed, and cut it in half. This was washed twice with electrolytic oxidation water and cooled in a coolant water tunnel so that the red chilli's product temperature was 10 ° C. After 500g of chilled red pepper, the salt 25g (5.0 Wt% by weight) and vitamin C 5.0g (1.0 Wt% by weight), 15.0g (3.0 Wt% by weight), 25.0g (5.0 Wt% by weight) Add each one and mix. This is placed in a batch grinder and crushed for 30 seconds each. Three kinds of crushed red chilli pepper were put in a refrigerator at -8 ° C, and the product temperature was taken out at around 13 ° C, and 200g each was put in a zipper pouch and subjected to atmospheric packing.
(비교예)(Comparative Example)
대조구로 마늘, 생강, 홍고추 및 양파를 세척후 배치식 분쇄기에서 20초, 40초, 30초 및 15초 동안 각각 운전하여 플라스틱 병과 지퍼파우치에 250g, 100g, 200g 및 250g씩 각각 담아 상압 포장하였다.After washing the garlic, ginger, red pepper and onion as a control for 20 seconds, 40 seconds, 30 seconds, and 15 seconds in a batch grinder, respectively, 250 g, 100 g, 200 g and 250 g were put in a plastic bottle and a zipper pouch, respectively.
(관능검사)(Sensory test)
실시예 1, 2, 3, 4 및 비교예에 대하여 온도 10℃의 저장고에 20일간 저장하면서 관능검사를 실시한 결과 다음과 같다. 이때 관능검사는 잘 훈련된 패널 20명을 대상으로 하였다.Examples 1, 2, 3, 4 and Comparative Examples were as follows as a result of performing the sensory test while storing in a storage at a temperature of 10 ℃ 20 days. The sensory evaluation was conducted on 20 well trained panelists.
다진마늘, 다진양파, 다진생강, 및 다진홍고추 4가지 모두에서 비타민 C를 1.0 Wt% 이상 첨가시 기존의 천연양념류와는 다른 신맛을 느끼어 관능점수 4점을 받았고, 5 Wt% 이상 첨가시는 너무 시어 3점을 받았다. 그리고 저장기간이 길수록 대조구의 관능점수는 급격히 저하한 것으로 나타났으나, 비타민 C의 함량이 많을수록 저장성은 다소 좋아지었으나, 중량대비 5 Wt% 이상 첨가시에는 저장성보다 초기 관능점수에 낮은 점수를 얻어 5 Wt%미만을 첨가하여 가공하는 것이 좋다. 특히 다진생강과 다진홍고추의 경우는 식염을 추가로 넣으므로써 갈색 또는 부푸는 정도가 많이 줄었다. 생강과 홍고추의 소비용도는 김치 또는 찌개용이므로 소량의 식염을첨가함으로써 제품의 숙성효과를 얻어 맛내기에 더욱 좋다.In all four types of minced garlic, minced onion, minced ginger, and minced red chilli pepper, vitamin C was added at 1.0 Wt% or higher, so it received a sensory score of 4 points. I got 3 points sour. The longer the storage period, the lower the sensory score of the control, but the higher the vitamin C content, the better the shelf life. However, when added more than 5 Wt% of the weight, the score was lower than the initial storage score. It is better to process with less than 5 Wt%. Especially in the case of minced ginger and minced red pepper, the amount of brown or swollen was reduced by adding salt. Ginger and red pepper consumption is for kimchi or stew, so adding a small amount of salt makes it more suitable for flavoring.
색상과 갈변 그리고 맛과 향을 고려하여 각각의 점수를 주었다Each score was given in consideration of color, browning, taste and aroma.
5점 : 좋다, 4점 : 약간좋다, 3점 : 보통이다.5 points: Good, 4 points: Slightly good, 3 points: Normal.
2점 : 약간나쁘다. 1점 : 나쁘다2 points | pieces: It is a little bad. 1 point: bad
이상에서 설명한 본 발명은 전술한 실시예 및 도면에 의해 한정되는 것은 아니고, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 치환, 변형 및 변경이 가능함은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 있어 명백할 것이다.The present invention described above is not limited to the above-described embodiments and drawings, and various permutations, modifications, and changes can be made without departing from the technical spirit of the present invention. It will be apparent to those who have
이상과 같이 본 발명은 양념 생 재료 중에서 선택한 일종에 비타민씨를 1내지 5 Wt% 첨가하여 분쇄후 포장하는 방식이므로, 다진양념을 사용하면서 발생할 수 있는 비타민씨의 손실을 보충할 수 있고, 따라서 별도로 비티민씨를 추가로 섭취할 필요가 없으며, 비타민씨의 특성인 보존성을 증대시켜 저장성이 좋아지고, 생강 및 홍고추의 경우 식염을 넣어 갈변을 방지하고 보존성과 맛을 좋게 한다.As described above, the present invention is a method of packaging after crushing by adding 1 to 5 Wt% of vitamin seeds to the selected one of the seasoning raw materials, it is possible to compensate for the loss of vitamin seeds that can occur while using the chopped seasoning, and therefore separately There is no need to ingest minc additionally, and the preservation property is improved by increasing the preservation characteristics of vitamin C. In the case of ginger and red pepper, salt is added to prevent browning and improve preservation and taste.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR890003298A (en) * | 1987-08-14 | 1989-04-14 | 손영희 | Manufacturing method of compound seasoning |
| KR950005189A (en) * | 1993-08-07 | 1995-03-20 | 이종성 | Seasonings based on garlic |
| KR100266373B1 (en) * | 1997-01-06 | 2000-09-15 | 더블유. 유 병 | A method for making kimchi |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR890003298A (en) * | 1987-08-14 | 1989-04-14 | 손영희 | Manufacturing method of compound seasoning |
| KR950005189A (en) * | 1993-08-07 | 1995-03-20 | 이종성 | Seasonings based on garlic |
| KR100266373B1 (en) * | 1997-01-06 | 2000-09-15 | 더블유. 유 병 | A method for making kimchi |
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