KR20020015928A - Processed method of freezing kimchi spice to add meat extracts - Google Patents

Abstract

PURPOSE: Provided is a method for freezing Kimchi spices which is added with meat extracts, thereby storing and distributing the Kimchi spice for a long time and easily making Kimchi. CONSTITUTION: The method is characterized by the steps of: removing oil components from meat extracts then filtering them; adding 3-5 wt.% of corn starch to the extracts; mixing 65.9 wt.% of them with 13.7 wt.% of pepper powders, 11.0 wt.% of garlic, 1.1 wt.% of ginger, 0.8 wt.% of sesame seeds, 3.3 wt.% of sugar syrup, 1.4 wt.% of powdery glucose, and 2.8 wt.% of unrefined salts; then aging the mixture then freeze-drying it.

Description

Processed method of freezing kimchi spice to add meat extracts}

The present invention relates to a freeze production method of kimchi seasoning with meat extract,

In more detail, in the manufacture of seasonings, which are necessary ingredients for making kimchi, for the purpose of forming a dilution solution for kimchi seasoning so that the seasoning is applied to pickled vegetables such as Chinese cabbage or radish, cattle, pork, chicken, duck, wild boar, After removing fats and oils from meat extracts such as deer, filtered sediment, and adding glutinous corn starch to make a sticky diluent for seasoning, it was made from red pepper powder, garlic, ginger, sesame seeds, starch sugar, It is possible to preserve and distribute for a long time without alteration, and to make kimchi seasoning easily and conveniently, and to make kimchi seasoning. will be.

It is well known that kimchi is known as a fermented food representing the Korean diet and is widely known around the world.

However, due to the characteristics of kimchi, there are shortcomings (short shelf life) in the season, and matured kimchi is not freeze-stored, so there are many restrictions on distribution. Therefore, much research is being done to solve the upcoming globalization of kimchi. .

However, Kimchiro, which has been finished with a uniform taste, has been pointed out as a barrier to the spread of diffusion because there is no choice depending on the taste of Koreans and preferences of foreigners.

Conventional kimchi seasoning is made by mixing glutinous rice paste in salted or salted marinated soups (anchovy, prawns, shellfish, etc.) to make a diluent for kimchi seasoning, and then seasonings such as red pepper powder, garlic, ginger, sesame seeds, sugar Although it is manufactured in the back, it has been suspected of containing carcinogens as an insecure food that cannot be tasted or visually verified during fermentation. There is a tendency to reject peculiar odor or fishy smell of salted fish, and there is an inadequate disadvantage of losing the harmony of salty and fishy taste of salted fish when cooking stew or salty fish with kimchi.

Today, housewives or foreigners of nuclear-family families have a lot of inconveniences such as time-consuming and hassle to solve the problem in order to produce a small amount of kimchi sauce in the kimchi dipping process. It is an object of the present invention.

In the present invention to achieve the above object in the freezing method of kimchi seasoning with meat extract in the freezing method of kimchi seasoning distillate liquid extracted from meat extract meat and filtered to obtain only the meat protein and mixed with waxy corn starch Since the collagen of meat protein, the main ingredient of meat, has strong adhesiveness, it has good applicability of seasonings to pickled vegetables such as cabbage and radish in making kimchi, and forms a barrier film on the skin of vegetables. It is possible to obtain the effect of delaying the softness of the meat, and the light and delicious taste of meat extract and high protein nutrients can make Kimchi with balanced nutrition by reinforcing the protein lacking in the kimchi ingredients.

In particular, the cooking method using kimchi prepared with kimchi seasoning with the flavor of the meat extract extracted from the meat in the present invention, there is no odor or fishy smell of salted fish even during heating cooking such as soup, stew, 뽁 sound etc. It has the advantage of providing aesthetics suitable for taste and making kimchi easy and convenient.

In addition, the seasoning used in the production of kimchi is a non-heated mixed seasoning and mixed with pickled vegetables to go through the fermentation process, 200 strains are involved and 150 strains anaerobic lactobacillus to grow the environment that must be guaranteed as a composition In the preservation of mixed seasonings, preservatives or preservatives such as synthetic preservatives (potassium sorbate) are not available for preservation treatment, and sterilization by heating impairs the unique flavor of kimchi due to changes in physical properties, thus maintaining the natural state. Should be.

As mentioned above, the seasonings for kimchi are characterized by using natural ingredients, but according to the nutritional loss and storage environment of long-term storage of seasonings, the amount discarded due to deterioration of sesame seed, pepper mold, garlic carcinogen, aprotoxin, etc. There was a lot of problems causing food waste.

Accordingly, the present invention can be stored and circulated for a long time by freezing and storing the kimchi seasoning, which occupies the maximum amount of seasonings necessary for the diet of Koreans in a timely manner by harvesting and rapidly freezing in a hygienic and safe storage method. The goal is to solve one problem.

Examples of the method for freezing the production of kimchi seasoning with the meat extract according to the present invention will be described in detail for each process, but the following examples are not limited to beef or specific portions of meat in the meat, but according to the gist of the present invention. The scope is not limited to the examples.

Example 1

First step: diluent composition for kimchi seasoning.

Choosing beef in the meat extract processing method, 1,500g of beef and 3,000g of head are finely chopped in a processing container, soaked for 6 hours by keeping the water temperature image 3-5 degrees and releasing impurities and blood, and then washed. do.

A holding layer containing water twice the weight of the washed beef, collected by pressing the cooked beef and broth from the extruder after being heated at an internal temperature of 120 ° -2kg / ㎠ in a pressure bath for 4 hours, and then floating in the upper layer of the beef extract. Remove and filter the precipitate to obtain beef meat only protein.

For the purpose of maintaining and reinforcing the proper viscosity to the beef extract obtained above, 3-5 wt% of waxy corn starch is added depending on the meat or part. Formulate a dilution solution.

Second Process: Preparation of Kimchi Seasoning

65.9% by weight of Kimchi seasoning diluent prepared in the first step, 13.7% by weight of red pepper powder, 11.0% by weight of garlic, 1.1% by weight of ginger, 0.8% by weight of sesame seeds, 3.3% by weight of starch syrup, 1.4% by weight of natural sugar and 2.8% by weight of natural salt Complete the kimchi seasoning by stirring the spices.

The seasoning is processed in a conventional processing process suitable for kimchi seasoning.

Third Process: Aging

It was confirmed that the mixing of seasonings was uniform and the soaking of red pepper powder was proper by aging for 24 hours in the refrigerated state at image 3-5 degrees.

Step 4: freezing packaging

Kimchi seasoned and mixed with seasonings is packed in a packaging container (packing material: PET + CPP), sealed, and rapidly frozen at minus 40 degrees for 2 hours and frozen and stored at minus 18 degrees.

Comparative example

Anchovy soup is poured with 4,500 g of anchovy, boiled in an equal amount of water, and cooled.

Cut the glutinous rice paste in the chopped soup prepared as described above and mix so as to maintain the proper viscosity to form a diluent for kimchi seasoning, and mix the seasonings of the same ratio except the natural salt in the second step of Example 1 to complete the kimchi seasoning.

Example 2

Sensory evaluation

1 kg of kimchi seasoned with beef paste, prepared in Example 1, kimchi seasoned by thawing in a packed state after 30 days in a refrigerator at minus 18 degrees or below and kimchi seasoned with salted cabbage prepared in Comparative Example 1kg Prepare 5kg of kimchi each at a rate of 600g of sugar sauce, ferment it in the Kimchi refrigerator for 7 days in aging environment, and then taste the taste of Kimchi and heat-cooked Kimchi boiled rice by domestic scale and scale. The result of requesting is shown in the following table.

Scale of taste Ripening Kimchi Kim Qi Yin Example Comparative Example Example Comparative Example very good 11-5 6-0 9-8 3-0 good 6-7 7-0 7-6 6-1 is average 3-6 4-7 3-3 6-4 bad 0-1 3-9 1-1 4-8 Very bad 0-1 0-2 0-1 1-6 I do not know 0-0 0-2 0-1 0-1

* Critic's classification: Korean-foreigner

As shown in Table 1, the Example was evaluated to have excellent sensory properties compared to the comparative example, and in particular, it can be confirmed that the preference of foreigners is excellent in Kimchi.

As described above, the kimchi seasoning prepared according to the manufacturing method of the present invention is a hygienic and safe that can be preserved for a long time as a natural kimchi seasoning that does not add preservatives or synthetic preservatives and adds aesthetic taste of meat that can be shared publicly. Long distance freezing distribution is possible with food, and it can realize Kimchi's globalization.

Prior to the production of kimchi, it is possible to solve a lot of time and hassle due to the mixed aging of seasonings, and to solve the side effects caused by the long-term storage of seasonings and the problems caused by the excess or lack of production in seasoning.

Claims (2)

Remove the fats and oils from the meat extract extracted from the meat, filter it and fill it with meat or parts Add 3-5 wt% of corn starch to make a dilution solution for kimchi seasoning, dilute 65.9 wt% red pepper powder 13.7 wt%, garlic 11.0 wt%, ginger 1.1 wt%, sesame 0.8 wt%, starch syrup 3.3 wt%, powdered glucose 1.4 Method of freezing kimchi seasoning with meat extract, characterized in that the freeze after aging with kimchi seasoning prepared by mixing the weight%, sun salt 2.8% by weight. [Claim 3] The diluent for kimchi seasoning according to claim 1, wherein beef, pork, chicken, duck, wild boar, deer, etc. can be selected singularly or plural as a material of meat extract extracted from meat.