KR20030039542A - Manufacturing Method for Instant Kimchi Jjigae Extended Shelf Life - Google Patents

Abstract

PURPOSE: A process for preparing a ready-to-eat kimchi pot stew product having extended storage at room temperature is provided, thereby maintaining the aroma, color and tissue thereof for a long time at room temperature. CONSTITUTION: A process for preparing a ready-to-eat kimchi pot stew product having extended storage at room temperature comprises the steps of: salting Chinese cabbages for 4 to 5 hours; mixing the salted Chinese cabbages with Welsh onion, hot pepper powder, garlic, ginger, onion, a salted anchovy solution, a flavoring agent and sugar; inserting them into a vessel and fermenting them at 10 deg. C to pH 4.0 to 4.1; preparing a pork stock; adding garlic, ginger, sugar, salt, a flavoring agent and a thickening stabilizer into the stock, and it; adding kimchi, boiled pork meat, onion, bean curd and natural coloring agents into the stock, followed by heating and cooling; and retort packing the kimchi pot stew followed by sterilization.

Description

Manufacturing Method for Instant Kimchi Jjigae Extended Shelf Life}

The present invention relates to a method for producing instant kimchi stew which can be distributed for a long time at room temperature, and an instant kimchi stew prepared by the same method. With the recent increase in income levels, domestic household hours have been reduced, and there is a shortage of time rather than cooking food at home. In particular, Kimchi is the most preferred food for Koreans, and its nutrition and physiological activity is becoming the world's food. If Kimchi stew is instantiated and supplied, it will be a popular food for busy consumers. In particular, by allowing kimchi stew, which can be distributed for a long time at room temperature, to be eaten with instant rice such as hetbahn, it will contribute to providing a unique Korean diet.

Research on Chinese cabbage kimchi has been extensively conducted in fermentation, manufacturing conditions, physicochemical, microbiological and organoleptic properties, and improvement of shelf life in raw materials. There is very little research on processing and distributing rice, and canned kimchi, which is processed by heating kimchi, is currently produced and exported.

Conventional techniques related to kimchi include a patent for the instant food kimchi stew composition (Korean Patent Publication No. 10-1995-072328, Method of preparing instant Kimchi stew composition, 10-1984-005929 Instant Kimchi stew base manufacturing method) by a freeze drying method. It relates to a product, there is a patent for a retort pouch (Korean Patent Publication 94-28015 instant food tuna kimchi stew composition, 10-1990-022089 retort food), but relates to a retort food manufacturing process and sterilization method related to the present invention As for the kimchi stew, there is no prior art, and there is a poor research on the method of maintaining the texture of the contents by heat treatment and the uniformity of taste when stored at room temperature.

An object of the present invention is to provide an instant kimchi stew prepared by the method and the instant kimchi stew, which can be stored for a long time at room temperature while maintaining the inherent aroma, color and texture of the kimchi stew.

1 is a manufacturing process chart of instant kimchi stew of the present invention.

Figure 2 shows the pH change of the stem with the addition of acid.

Figure 3 shows the pH change of the broth over time with acid addition.

Figure 4 shows the change in acidity of the stem with the addition of acid over time.

Figure 5 shows the change in acidity of the broth over time with acid addition.

The production process of instant kimchi stew which can be distributed for a long time at room temperature of the present invention is composed of raw material selection, cabbage dyeing, kimchi preparation, seasoning liquid preparation, kimchi stew production and packaging, and retort pouch sterilization.

Kimchi was prepared by trimming the Chinese cabbage and then dividing it into 4 pieces in a pickling container and then soaking the cabbage in pickling water. The salt used at this time was 1/4 (w / w) of the cabbage weight, and the pickled water was added 5 times the salt weight. The pickling conditions were 4 ~ 5 hours at room temperature, so that the final salt concentration was about 2.5% .In the preparation of kimchi, the subsidiary ingredients were 1.77g of leek per 100g of pickled cabbage, red pepper 2.33g, garlic 3.33g, ginger 0.44g, onion 1.10g, anchovy 2.26 g of fish sauce, 0.71 g of seasoning, and 1.20 g of sugar were added and mixed. The sample was prepared by putting the prepared kimchi in a plastic container (5 kg) and fermenting at 10 ° C.

Kimchi stew is made by fermenting kimchi when the pH of fermented kimchi is about 4.0. Stew soup is first boiled pork, then add more water to the soup to a certain amount. The broth was simmered with garlic, ginger, sashimi, sugar, and salt. Boiled pork is cut to the appropriate size, and then mixed with red pepper powder and sauerkraut and sesame tofu together. 160g of kimchi, 10g of pork and onion, and 20g of tofu were put in the pouch. Solids were placed in pouches and broth was added, where the broth was added with a small amount of acid to adjust the pH. In order to determine the amount of acid, the stew was boiled with one pouch of material, and then cooled and used to calculate the amount of acid added when adjusting the pH between 4.1 and 4.2. 200 g of the broth in the pouch. The pouches with all contents were sealed using a manual heat sealer to prevent headspace from forming, and then sterilized and stored.

In addition, in order to measure the quality of kimchi, color, pH and acidity, sensory test was carried out as follows.

<Color>

The color of Kimchi stew is crushed and placed in a circular plastic frame of 5cm in diameter and 5mm in height on 10 sheets of white paper, and then L *, a *, using a colorimeter (CE-310, Macbeth, Minolta, Japan). b * values were measured. The value was made into the average value repeated twice.

<PH and acidity>

Kimchi stew sample was taken 30g of kimchi stem for each storage period, and pulverized with a mixer (all-purpose mixer, TaeKwang Green Co., Ltd.) for 2 minutes, filtered using four layers of gauze, and the filtrate was taken. The stew broth was taken 20g for each storage period, filtered using four layers of gauze, and the filtrate was taken. pH was measured directly with a pH meter (Corning 340, U.S.A) by taking 10 ml of the filtrate. The acidity was expressed by converting lactic acid (%, w / w) into 10 ml of Kimchi solution with 0.1 N NaOH solution until the pH was 8.3.

<Sensory test>

Seven panel agents were selected to evaluate the taste and texture of kimchi stew. The samples used were taken out of the kimchi stew pouches stored at 37 ° C for each storage period and subjected to sensory evaluation.The samples were served with distilled water after covering 2-3 pieces of kimchi in the middle part of the Chinese cabbage and a lid in a glass bowl without smell. It was. The evaluation method was 9-point method to evaluate the smell of kimchi stew, odor, kimchi stew, already, sour, sweetness, red strength, texture, and overall preference. Each sensory test result was analyzed using SAS program.

The following is intended to explain in detail the preferred embodiment of the present invention, the scope of the present invention is not limited by the following examples.

<Example 1>

* Selection of raw materials

As a material used in the present invention, Chinese cabbage is purchased from the market with good freshness cabbage, and salt as a raw material salt is natural salt, ginger, garlic, onion, leek, anchovy liquid milk, complex seasoning (miwon; target product), sugar, and red pepper powder. It was commercially available and used. Commercial kimchi used as a control was prepared from the delicacy food.

* Salting step of cabbage;

Chinese cabbage was good and fresh, cut a cabbage with a weight of 2.5 ~ 3.0 ㎏ and divided into 4 parts into a pickling barrel and then the cabbage was immersed in pickling water. The salt used at this time was 1/4 (w / w) with respect to the cabbage weight, and the pickled water was added 5 times with respect to the salt weight. The pickling conditions were soaked at room temperature for 4-5 hours so that the final salt concentration was about 2.0-3.0%.

* Manufacturing stage of Kimchi

Dried cabbage 85-90 wt%, leek 1.3-1.8 wt%, red pepper powder 1.7-2.3 wt%, garlic 2.6-3.2 wt%, ginger 0.35-0.43 wt%, onion 0.95-1.01 wt%, anchovy fish sauce 1.7-2.3 wt% %, Composite seasoning 0.60-0.66% by weight, sugar 0.9-1.2% by weight, mixed in a plastic container (5kg) to ferment until the pH of the kimchi is 4.0-4.1 at 10 ℃ to prepare a kimchi for stew.

* Manufacturing process of seasoning solution for stew

Seasoning solution for kimchi stew broth is 4 ~ 6% by weight of pork in 91-94% by weight of broth, boil until the pork is cooked, then roasted pork, 0.3-0.5% by weight of garlic, 0.1-0.3% by weight of ginger, 0.1 of sugar -0.3% by weight, salt 0.5-0.8% by weight, flavoring seasoning (re-product; CheilJedang) 0.2-0.4% by weight, thickener (xanthangum, chitosan, alanine, trehalose) 0.3-0.7% by weight and boil again To the water was added to prepare a seasoning for stew to adjust the pH using an acid.

* Manufacturing and packaging stage of kimchi stew

When the pH of fermented kimchi reaches about 4.0, 35-45% by weight of kimchi mixed with red pepper powder added together with kimchi, 2-5% by weight of boiled pork cut into appropriate sizes, and 2-5% of fine onions And, 3-7% by weight of the tofu cut into suitable sizes, and a suitable amount of seasoning for stew after filling the retort pouch with an appropriate amount of natural pigment (oleoresin paprika). The broth adds a small amount of acid to control the pH. To adjust the amount of acid, boil stew with one pouch of ingredients, cool it, and adjust the amount of acid to be added when adjusting the pH between 4.1 and 4.2. The pouch filled with the contents is sealed by vacuum heat-sealing by using a manual heat sealer to prevent headspace.

* Sterilization step of the retort pouch

When sterilization is not added acid, retort pouch kimchi stew of packaging process is immersed in hot water of 98-100 ℃, heat treated for 25-40 minutes, sterilized and cooled. When acid is added, the pH in the pouch is adjusted to 4.1-4.2, and then sterilized at 100 ° C. for 30 minutes using a pasteurization method.

<Example 2>

The kimchi stew pouch product was prepared when the pH was about 4.2 by preparing three kimchi groups containing white kimchi, ordinary kimchi, and red pepper powder. Treatment groups were divided into four groups: red pepper powder × group, red pepper powder group, red pepper powder group + po group and red pepper powder group. Red pepper powder × group added 7.53g of red pepper powder per 100g of white kimchi to make stew. Red pepper powder group added 5.47g per 100g of normal kimchi. Added. Red pepper powder multi group is a kimchi with a lot of red pepper powder. Stew was sterilized and sealed, stored at 37 ° C., and taken out once a week to examine the taste, color, and pH of kimchi stew. From the results of Table 1, the chromaticity from the 0th to the 4th week shows that the pigment-added group is better in maintaining the red color of kimchi stew than the group added only red pepper powder. In general, pH ranged from 4.4 to 4.6 in all groups, and both broth and stem showed similar trends.

Table 1.

Item storage duration L * a * b * Red pepper powder × red pepper powder 少 red pepper powder 少 + PO red pepper powder Week 0 40.92 ± 1.36 ^b 41.22 ± 0.74 ^ab 42.31 ± 0.08 ^a 41.51 ± 0.03 ^ab 15.14 ± 0.32 ^c 17.25 ± 0.12 ^a 16.91 ± 0.36 ^a 16.42 ± 0.04 ^b 17.01 ± 0.39 ^c 17.88 ± 0.22 ^b 18.74 ± 0.15 ^a 17.33 ± 0.17 ^c Red pepper powder × red pepper powder 少 red pepper powder 少 + PO red pepper powder 1 week 49.67 ± 0.40 ^a 50.22 ± 0.25 ^a 50.03 ± 0.06 ^a 50.01 ± 0.10 ^a 11.45 ± 0.44 ^c 12.88 ± 0.17 ^a 12.53 ± 0.17 ^a 12.03 ± 0.16 ^b 8.45 ± 0.38 ^b 9.45 ± 0.13 ^a 8.71 ± 0.26 ^b 8.53 ± 0.12 ^b Red pepper powder × red pepper powder 少 red pepper powder 少 + PO red pepper powder 2 weeks 41.35 ± 0.03 ^c 41.04 ± 0.04 ^a 42.61 ± 0.07 ^a 41.95 ± 0.30 ^b 15.96 ± 0.03 ^c 16.78 ± 0.10 ^b 17.39 ± 0.09 ^a 15.24 ± 0.40 ^d 17.82 ± 0.002 ^b 18.01 ± 0.13 ^b 19.00 ± 0.10 ^a 17.12 ± 0.07 ^c Red pepper powder × red pepper powder 少 red pepper powder 少 + PO red pepper powder 3 weeks 42.35 ± 0.42 ^a 41.90 ± 0.11 ^a 41.12 ± 0.05 ^b 42.09 ± 0.05 ^a 15.57 ± 0.002 ^b 15.63 ± 0.02 ^b 15.67 ± 0.57 ^b 16.93 ± 0.51 ^a 17.58 ± 0.66 ^b 17.77 ± 0.09 ^b 17.14 ± 0.12 ^b 18.78 ± 0.08 ^a Red pepper powder × red pepper powder 少 red pepper powder 少 + PO red pepper powder 4 Weeks 43.13 ± 0.11 ^a 41.49 ± 0.11 ^d 41.98 ± 0.21 ^c 42.64 ± 0.06 ^b 16.54 ± 0.27 ^b 17.68 ± 0.05 ^a 17.61 ± 0.15 ^a 16.36 ± 0.03 ^b 19.60 ± 0.10 ^a 17.95 ± 0.22 ^b 17.85 ± 0.31 ^b 18.42 ± 0.07 ^b

The results of sensory evaluation of kimchi stew are shown in Table 2-1 to Table 2-5. At week 0, there was no difference between groups, and at week 1, pepper powder x group was already high, and texture and preference drawings were high in pepper powder + po group. At 2 weeks, red pepper powder + po group and red pepper powder x group showed good texture. At 4 weeks, the texture of pepper powder x group was high.

Table 2-1. Sensory Evaluation of Kimchi Stew

Week 0 Red Pepper Powder × Red pepper powder Red Pepper Powder + PO Red pepper powder Smell of stew 4.96 ± 2.14 ^a 6.17 ± 2.45 ^a 5.03 ± 2.71 ^a 4.50 ± 2.99 ^a Off-flavor 4.06 ± 2.69 ^a 2.24 ± 1.27 ^a 4.32 ± 2.69 ^a 4.32 ± 3.11 ^a Stew 5.19 ± 2.60 ^a 6.08 ± 2.42 ^a 4.76 ± 3.06 ^a 7.13 ± 2.35 ^a already 4.28 ± 3.31 ^a 3.86 ± 3.27 ^a 4.54 ± 2.99 ^a 3.60 ± 1.59 ^a color 5.02 ± 2.38 ^a 7.37 ± 2.08 ^a 7.74 ± 2.63 ^a 5.07 ± 1.74 ^a Texture 6.54 ± 5.91 ^a 5.84 ± 5.65 ^a 4.67 ± 2.93 ^a 2.86 ± 2.43 ^a Symbol 4.15 ± 3.04 ^a 6.29 ± 2.40 ^a 4.81 ± 2.55 ^a 5.21 ± 2.13 ^a

Table 2-2. Sensory Evaluation of Kimchi Stew

1 week Red Pepper Powder × Red pepper powder Red Pepper Powder + PO Red pepper powder Smell of stew 5.40 ± 2.07 ^a 5.80 ± 1.48 ^a 6.00 ± 2.35 ^a 6.00 ± 1.58 ^a Off-flavor 5.40 ± 2.70 ^a 3.80 ± 3.03 ^a 3.60 ± 1.52 ^a 4.60 ± 2.79 ^a Stew 5.00 ± 2.45 ^a 5.60 ± 0.89 ^a 6.40 ± 1.14 ^a 6.40 ± 1.52 ^a already 6.80 ± 3.19 ^a 3.40 ± 2.61 ^b 3.40 ± 1.34 ^b 2.60 ± 1.34 ^b color 8.40 ± 0.55 ^a 6.00 ± 1.58 ^b 5.20 ± 3.03 ^b 4.80 ± 0.84 ^b Texture 3.60 ± 1.14 ^ab 4.80 ± 1.30 ^ab 6.00 ± 1.87 ^a 3.20 ± 2.28 ^b Symbol 3.40 ± 2.40 ^b 6.80 ± 2.17 ^a 7.00 ± 1.22 ^a 5.80 ± 3.11 ^ab

Table 2-3. Sensory Evaluation of Kimchi Stew

2 weeks Red Pepper Powder × Red pepper powder Red Pepper Powder + PO Red pepper powder Smell of stew 6.00 ± 1.83 ^a 6.29 ± 1.50 ^a 5.71 ± 1.50 ^a 6.00 ± 1.41 ^a Off-flavor 5.14 ± 2.91 ^a 4.57 ± 3.10 ^a 3.43 ± 2.37 ^a 3.14 ± 2.12 ^a Stew 5.29 ± 1.38 ^a 5.14 ± 1.46 ^a 6.43 ± 1.51 ^a 5.43 ± 1.62 ^a already 5.00 ± 2.45 ^a 4.00 ± 2.16 ^a 2.86 ± 1.35 ^a 3.00 ± 2.08 ^a color 5.57 ± 1.13 ^ab 6.00 ± 1.15 ^a 6.71 ± 1.11 ^a 4.14 ± 1.77 ^b Texture 4.86 ± 2.04 ^a 2.86 ± 0.90 ^b 5.29 ± 1.50 ^a 3.00 ± 1.83 ^b Symbol 4.29 ± 1.80 ^b 4.43 ± 1.90 ^b 6.43 ± 1.40 ^a 6.00 ± 1.15 ^ab

Table 2-4. Sensory Evaluation of Kimchi Stew

3 weeks Red Pepper Powder × Red pepper powder Red Pepper Powder + PO Red pepper powder Smell of stew 5.43 ± 1.62 ^a 4.86 ± 1.35 ^a 6.00 ± 1.15 ^a 6.43 ± 1.27 ^a Off-flavor 4.57 ± 2.23 ^a 3.86 ± 1.77 ^a 4.71 ± 3.09 ^a 4.57 ± 2.99 ^a Stew 6.00 ± 1.63 ^a 5.14 ± 1.07 ^a 6.00 ± 1.73 ^a 5.43 ± 1.51 ^a already 4.14 ± 1.86 ^a 4.29 ± 2.29 ^a 3.14 ± 1.95 ^a 4.14 ± 2.19 ^a color 4.00 ± 1.29 ^b 4.57 ± 0.79 ^ab 6.14 ± 1.57 ^a 4.86 ± 2.48 ^ab Texture 3.14 ± 1.57 ^a 2.29 ± 1.38 ^a 3.14 ± 0.90 ^a 3.29 ± 2.09 ^a Symbol 4.14 ± 1.95 ^a 3.14 ± 1.68 ^a 4.57 ± 2.44 ^a 4.14 ± 2.04 ^a

Table 2-5. Sensory Evaluation of Kimchi Stew

4 Weeks Red Pepper Powder × Red pepper powder Red Pepper Powder + PO Red pepper powder Smell of stew 6.43 ± 1.27 ^a - 5.29 ± 2.21 ^b 7.43 ± 1.27 ^ab Off-flavor 3.29 ± 2.06 ^a - 4.29 ± 2.50 ^a 3.29 ± 1.80 ^a Stew 5.86 ± 1.46 ^a - 6.00 ± 1.00 ^a 7.29 ± 1.60 ^a already 4.29 ± 2.06 ^a - 3.14 ± 2.04 ^ab 2.00 ± 0.82 ^b color 5.29 ± 1.11 ^b 7.43 ± 0.96 ^a 6.00 ± 1.15 ^b 3.71 ± 0.95 ^c Texture 5.57 ± 1.51 ^a - 3.43 ± 0.98 ^b 4.00 ± 1.63 ^ab Symbol 5.00 ± 1.53 ^a - 5.14 ± 1.86 ^a 6.86 ± 1.57 ^a

<Example 3>

The pH of the kimchi stew was adjusted using acid to sterilize at low temperature and stored. Treatments consisted of ascorbic acid 20% w / v group, citric acid 50% (w / v) group, lactic acid 50% (w / v) group, citric + lactic The 50% (w / v) group was divided into four groups. The sterilization method was a pasteurization method in which a stew was put in a pouch and sealed, then boiled at 100 ° C. for 30 minutes. Using the above acid, a method of adjusting the pH of the seasoning liquid to 4.2 was used. From the results of FIGS. 2 to 5, the pH of the stem and the broth of kimchi stew showed similar results. The pH during storage decreased further at week 0 for citric acid and the rest of the group rose. After the storage period, the pH increased to 2 weeks and then decreased again. In acidity, citric acid was the highest, the rest of the groups were similar and rose sharply at 4 weeks.

The sensory evaluation results of the kimchi stew added with acid are shown in Tables 3-1 to 3-5. At 0 weeks of storage, the odor of the mixed acid group was the highest and the lactic acid group was the lowest. Taste of citric acid was highly evaluated, texture (textured) was mixed with citric acid, and citric acid was favored with preference. At 1 week of storage, the texture of lactic acid group was evaluated well, and citric acid group was higher in sour taste. At 2 weeks of storage, Imi and odor were higher in ascorbic acid group, and texture and sour taste were higher in citric acid group. The smell of stew was higher in lactic acid group, and mixed acid group was higher in preference drawings. At 3 weeks of storage, stew was higher in ascorbic acid and sour and texture in citric acid. At 4 weeks of storage, ascorbinic acid had a high off-flavor, already high, sour taste of citric acid, and preference of lactic acid. Overall, during the storage period, citric acid and lactic acid added group was highly evaluated.

Table 3-1. Sensory Evaluation Results of Kimchi Stew with Acid

Week 0 ascorbic acid citric acid lactic acid mix acid (citric + lactic) Smell of stew 6.14 ± 1.57 ^a 5.00 ± 1.63 ^a 5.86 ± 1.21 ^a 5.00 ± 1.29 ^a Off-flavor 3.14 ± 1.86 ^ab 3.00 ± 2.45 ^ab 2.71 ± 1.60 ^b 3.29 ± 1.98 ^ab Stew 5.57 ± 1.72 ^ab 6.57 ± 1.51 ^a 5.57 ± 0.98 ^ab 5.14 ± 1.46 ^ab Sour taste 5.14 ± 1.21 ^a 6.14 ± 2.19 ^a 4.29 ± 1.98 ^a 5.14 ± 2.27 ^a already 4.71 ± 2.56 ^a 2.86 ± 1.68 ^a 3.57 ± 2.23 ^a 3.86 ± 1.95 ^a color 5.14 ± 2.12 ^a 4.29 ± 1.50 ^a 5.43 ± 1.13 ^a 6.00 ± 1.53 ^a Texture 6.00 ± 1.15 ^bc 7.00 ± 1.15 ^ab 6.43 ± 0.79 ^b 7.57 ± 1.13 ^a Symbol 4.86 ± 1.86 ^b 6.86 ± 2.04 ^a 5.29 ± 0.95 ^ab 5.43 ± 1.81 ^ab

Table 3-2. Sensory Evaluation Results of Kimchi Stew with Acid

1 week ascorbic acid citric acid lactic acid mix acid (citric + lactic) Smell of stew 5.14 ± 0.90 ^a 4.14 ± 1.77 ^a 5.14 ± 2.12 ^a 5.00 ± 1.63 ^a Off-flavor 4.86 ± 2.61 ^a 5.00 ± 2.89 ^a 5.14 ± 2.61 ^a 4.51 ± 2.37 ^a Stew 5.14 ± 1.21 ^a 6.14 ± 1.07 ^a 6.14 ± 1.07 ^a 5.14 ± 1.07 ^a Sour taste 5.14 ± 1.86 ^a 6.43 ± 2.07 ^a 4.71 ± 2.21 ^a 5.00 ± 1.41 ^a already 4.14 ± 1.35 ^a 3.43 ± 1.62 ^a 3.57 ± 2.76 ^a 4.00 ± 2.24 ^a color 2.29 ± 1.25 ^c 3.14 ± 1.86 ^bc 4.29 ± 1.11 ^ab 4.43 ± 1.27 ^ab Texture 4.43 ± 2.15 ^b 5.57 ± 1.51 ^ab 6.43 ± 1.13 ^a 4.29 ± 1.89 ^b Symbol 4.43 ± 1.40 ^a 5.57 ± 2.30 ^a 5.14 ± 2.48 ^a 4.71 ± 1.11 ^a

Table 3-3. Sensory Evaluation Results of Kimchi Stew with Acid

2 weeks ascorbic acid citric acid lactic acid mix acid (citric + lactic) Smell of stew 5.32 ± 1.54 ^ab 5.71 ± 1.49 ^ab 6.14 ± 1.23 ^a 5.57 ± 0.79 ^ab Off-flavor 4.43 ± 2.31 ^ab 3.29 ± 2.16 ^b 3.29 ± 1.94 ^b 3.57 ± 1.90 ^b Stew 4.86 ± 1.29 ^a 5.64 ± 1.65 ^a 5.43 ± 1.16 ^a 5.71 ± 0.49 ^a Sour taste 5.21 ± 1.12 ^b 6.57 ± 1.65 ^a 5.43 ± 1.65 ^b 5.57 ± 1.72 ^b already 4.79 ± 2.29 ^a 3.64 ± 2.21 ^ab 3.14 ± 2.03 ^b 3.71 ± 1.80 ^ab color 5.46 ± 1.29 ^ab 5.50 ± 1.65 ^ab 6.14 ± 1.17 ^a 5.21 ± 1.29 ^a Texture 4.96 ± 1.69 ^b 6.43 ± 1.16 ^a 4.96 ± 0.97 ^b 5.36 ± 1.03 ^ab Symbol 4.36 ± 1.55 ^a 5.39 ± 1.62 ^a 4.86 ± 1.23 ^a 6.14 ± 0.90 ^a

Table 3-4. Sensory Evaluation Results of Kimchi Stew with Acid

3 weeks ascorbic acid citric acid lactic acid mix acid (citric + lactic) Smell of stew 5.38 ± 1.76 ^a 5.81 ± 1.52 ^a 5.08 ± 1.38 ^a 5.54 ± 1.51 ^a Off-flavor 4.00 ± 2.65 ^a 4.23 ± 2.45 ^a 3.81 ± 2.67 ^a 4.54 ± 2.90 ^a Stew 6.50 ± 0.91 ^a 5.92 ± 2.02 ^ab 5.92 ± 1.89 ^ab 5.69 ± 1.61 ^ab Sour taste 5.38 ± 2.02 ^a 5.77 ± 2.39 ^a 4.38 ± 1.33 ^a 5.08 ± 2.02 ^a already 3.77 ± 2.49 ^a 3.46 ± 2.33 ^a 3.62 ± 2.29 ^a 3.69 ± 2.02 ^a color 3.31 ± 1.80 ^b 4.38 ± 1.71 ^ab 5.62 ± 1.85 ^a 4.38 ± 1.66 ^ab Texture 5.38 ± 1.56 ^ab 6.15 ± 1.57 ^a 4.62 ± 1.08 ^b 4.77 ± 1.88 ^b Symbol 6.00 ± 1.73 ^a 6.00 ± 1.53 ^a 5.23 ± 1.59 ^a 4.96 ± 2.20 ^a

Table 3-5. Sensory Evaluation Results of Kimchi Stew with Acid

4 Weeks ascorbic acid citric acid lactic acid mix acid (citric + lactic) Smell of stew 4.71 ± 1.64 ^a 5.57 ± 1.74 ^a 5.43 ± 1.60 ^a 5.43 ± 1.65 ^a Off-flavor 6.86 ± 1.61 ^a 4.57 ± 1.91 ^b 5.21 ± 1.63 ^b 5.07 ± 2.02 ^b Stew 5.50 ± 1.83 ^a 5.75 ± 1.53 ^a 5.43 ± 1.95 ^a 5.50 ± 1.45 ^a Sour taste 6.14 ± 1.88 ^ab 6.43 ± 1.50 ^a 4.93 ± 1.33 ^c 5.36 ± 1.69 ^abc already 5.93 ± 1.88 ^a 4.00 ± 2.11 ^b 4.86 ± 1.75 ^ab 4.43 ± 2.24 ^ab color 5.50 ± 1.56 ^b 5.39 ± 1.96 ^b 5.11 ± 1.78 ^b 7.64 ± 1.55 ^a Texture 5.64 ± 1.15 ^a 5.50 ± 1.51 ^a 5.25 ± 1.12 ^a 4.00 ± 1.11 ^b Symbol 4.57 ± 1.74 ^b 5.93 ± 1.27 ^a 6.07 ± 1.21 ^a 5.71 ± 1.77 ^a

<Example 4>

In order to measure the effect of maintaining texture during kimchi stew storage, we investigated the change of properties during storage of kimchi stew prepared by adding thickener to kimchi stew seasoning solution. The treatment group consisted of xanthangum added group (added 0.01% of kimchi), chitosan added group (0.1% of kimchi), alanine added group (0.5% of stew seasoning), trehalose Xanthan gum and trehalose were dissolved in stew broth, and chitosan was mixed with red pepper powder. The stew was put into a pouch, sealed and sterilized by boiling at 100 ° C. for 30 minutes. The pH was adjusted to 4.2 using citric acid, which was best evaluated in the above experiments, and the change was observed during storage. Sensory evaluation results of the stew during the storage period is shown in Table 4-1 to Table 4-3. At 0 weeks of storage, there was no significant difference among all groups, and the sour taste was generally similar. At 2 weeks, there was a significant difference in sweetness, which was the largest in alanine. At 4 weeks of storage, there was a significant difference in sour and sweet taste, but the sour taste was highest in the control group and the lowest in the chitosan group. Sweetness was highest in alanine as in 2 weeks, and the rest of the groups showed a similar degree. Among the experimental group, the group with trehalose showed the same value as the control group, and it was evaluated as good in the drawing, and it was judged that the addition of trehalose had a good effect.

Table 4-1. Sensory evaluation results of stew during storage

Week 0 xanthangum chitosan trehalose alanine control Smell of stew 5.43 ± 1.40 ^a 5.43 ± 1.65 ^a 6.21 ± 1.25 ^a 5.71 ± 1.12 ^a 5.50 ± 1.45 ^a Off-flavor 3.50 ± 2.07 ^a 4.29 ± 2.14 ^a 2.93 ± 1.82 ^a 4.29 ± 2.23 ^a 4.00 ± 2.12 ^a flavor 5.36 ± 1.51 ^a 5.29 ± 1.19 ^a 5.61 ± 1.30 ^a 5.18 ± 1.20 ^a 5.32 ± 1.07 ^a Sour taste 4.68 ± 2.20 ^a 4.46 ± 1.60 ^a 4.43 ± 1.65 ^a 4.25 ± 1.72 ^a 4.43 ± 1.59 ^a already 3.14 ± 1.47 ^a 2.82 ± 1.51 ^a 2.43 ± 1.14 ^a 2.89 ± 1.80 ^a 2.86 ± 1.41 ^a color 3.36 ± 1.01 ^c 6.61 ± 1.60 ^a 6.75 ± 1.09 ^a 5.46 ± 0.89 ^b 6.64 ± 1.15 ^a texture 6.29 ± 1.22 ^a 6.04 ± 1.62 ^a 6.04 ± 1.25 ^a 5.89 ± 1.96 ^a 5.39 ± 1.19 ^a Symbol 5.43 ± 1.45 ^a 5.21 ± 1.41 ^a 6.00 ± 1.51 ^a 5.36 ± 1.78 ^a 5.25 ± 1.45 ^a

Table 4-2. Sensory evaluation results of stew during storage

2 weeks xanthangum chitosan trehalose alanine control Smell of stew 5.54 ± 1.09 ^a 5.81 ± 1.14 ^a 5.81 ± 1.40 ^a 5.54 ± 1.47 ^a 5.62 ± 1.14 ^a Off-flavor 4.00 ± 2.08 ^a 4.77 ± 1.84 ^a 3.69 ± 1.65 ^a 4.50 ± 2.26 ^a 4.08 ± 1.92 ^a flavor 5.92 ± 1.04 ^a 5.62 ± 1.26 ^a 5.81 ± 1.55 ^a 6.04 ± 0.93 ^a 5.23 ± 1.07 ^a Sour taste 5.73 ± 1.71 ^a 5.00 ± 2.23 ^a 4.85 ± 2.16 ^a 4.39 ± 1.64 ^a 4.89 ± 2.32 ^a already 3.62 ± 1.49 ^a 3.81 ± 2.02 ^a 3.50 ± 1.94 ^a 3.77 ± 1.51 ^a 4.23 ± 2.35 ^a sweetness 4.04 ± 1.66 ^b 4.12 ± 1.81 ^b 4.54 ± 2.04 ^ab 5.89 ± 1.61 ^a 3.92 ± 1.55 ^b color 4.04 ± 0.96 ^b 6.23 ± 1.38 ^a 5.62 ± 1.65 ^a 5.73 ± 0.94 ^a 5.85 ± 1.31 ^a texture 6.12 ± 1.55 ^a 6.00 ± 1.45 ^a 5.85 ± 1.54 ^a 6.65 ± 1.32 ^a 5.77 ± 1.42 ^a Symbol 5.23 ± 1.59 ^a 5.23 ± 1.31 ^a 5.62 ± 2.12 ^a 5.27 ± 1.71 ^a 5.38 ± 1.61 ^a

Table 4-3. Sensory evaluation results of stew during storage

4 Weeks xanthangum chitosan trehalose alanine control Smell of stew 5.88 ± 1.39 ^a 5.64 ± 1.39 ^a 5.75 ± 1.22 ^a 5.61 ± 1.71 ^a 5.36 ± 1.39 ^a Off-flavor 3.93 ± 2.23 ^a 3.89 ± 2.10 ^a 4.14 ± 2.25 ^a 3.46 ± 2.61 ^a 4.46 ± 2.36 ^a flavor 6.14 ± 1.36 ^a 5.82 ± 1.14 ^a 6.25 ± 0.94 ^a 5.86 ± 1.50 ^a 6.43 ± 1.16 ^a Sour taste 5.07 ± 1.48 ^ab 4.39 ± 1.67 ^b 5.46 ± 1.62 ^ab 4.46 ± 1.34 ^b 6.04 ± 1.76 ^a already 3.29 ± 2.27 ^a 3.07 ± 1.59 ^a 3.07 ± 1.22 ^a 3.82 ± 1.84 ^a 3.29 ± 2.13 ^a sweetness 4.93 ± 1.93 ^ab 4.29 ± 1.91 ^b 4.86 ± 1.99 ^ab 6.14 ± 1.86 ^a 4.64 ± 1.65 ^ab color 4.00 ± 0.55 ^c 6.89 ± 1.47 ^a 4.68 ± 1.32 ^c 5.71 ± 0.99 ^b 6.79 ± 1.19 ^a texture 6.25 ± 1.48 ^a 6.25 ± 1.48 ^a 6.43 ± 1.28 ^a 5.79 ± 1.35 ^a 5.61 ± 1.78 ^a Symbol 5.71 ± 1.77 ^a 5.79 ± 1.25 ^a 5.93 ± 1.31 ^a 5.07 ± 1.54 ^a 5.96 ± 1.42 ^a

According to the present invention can be prepared instant kimchi stew given storage properties at room temperature while maintaining the unique taste, aroma and texture of kimchi stew.

Claims (11)

Trim the Chinese cabbage and add the Chinese cabbage into a salted salt container and marinated the Chinese cabbage for 4-5 hours at room temperature so that the final salt concentration is about 2.0-3.0%, and fine salted cabbage, green onion, red pepper powder, garlic Prepare the kimchi for stew, which is mixed with ginger, onion, anchovy sauce, mixed seasoning and sugar, and put into a container and fermented until the pH of kimchi reaches 4.0-4.1 at 10 ℃, and seasoning solution for kimchi stew soup Put pork in and boil until the pork is cooked, then drain the pork and boil it again by adding garlic, ginger, sugar, salt, flavoring seasoning and thickening stabilizer, add water to a certain amount, adjust pH with acid and adjust pH with acid When the pH of the fermented kimchi reaches 4.0 or less, the seasoning solution is prepared.Added red pepper powder to kimchi, tossed kimchi, boiled pork cut to the appropriate size, fine onion, Room temperature, characterized in that it comprises the step of adding tofu retreat pouch after mixing the small tofu, a small amount of natural pigment into a suitable size, and the seasoning solution for the stew, and the heat treatment and sterilization of the retort pouch Method of Making Instant Kimchi Stew with Long Term Distribution in Korea The method of claim 1, wherein the pickled cabbage is pickled water mixed with 1/4 (w / w)% salt and 5 times purified water by weight of salt to cabbage weight, long-term distribution of instant kimchi available at room temperature Manufacturing method of stew The method of claim 1, kimchi for stew fine salted cabbage 85-90% by weight, leek 1.3-1.8% by weight, red pepper powder 1.7-2.3% by weight, garlic 2.6-3.2% by weight, ginger 0.35-0.43% by weight, onion 0.95- 1.01% by weight, anchovy sauerkraut 1.7-2.3% by weight, complex seasoning 0.60-0.66% by weight, sugar 0.9-1.2% by weight after mixing in a container fermentation method for the long-term distribution of instant kimchi The seasoning liquid for kimchi stew broth is boiled until the pork is cooked by adding 4-6 wt% of pork to 91-94 wt% of broth, and then the pork is dried and 0.3-0.5 wt% garlic, 0.3 ginger -Instant kimchi stew for long-term distribution at room temperature, characterized in that 0.1% by weight, sugar 0.3-0.1% by weight, salt 0.5-0.8% by weight, flavor seasoning 0.2-0.4% by weight, thickener stabilizer 0.3-0.7% by weight Manufacturing method The method of claim 1, wherein the kimchi stew is prepared by the electric kimchi 35-45% by weight, cut boiled pork 2-5% by weight, finely cut onions 2-5% by weight, moderate sized tofu 3-7% by weight Method for producing instant kimchi stew for long-term distribution at room temperature, characterized by adding 45% to 55% by weight of a small amount of natural pigments and seasoning for stew The sterilization method of claim 1, wherein the sterilization is carried out by sterilizing the retort pouch kimchi stew by heat treatment at 98-100 ° C. for 25 to 40 minutes or adjusting the pH of the pouch to 4.1-4.2 when acid is added. Method for producing instant kimchi stew for long-term distribution at room temperature, characterized in that the pasteurization method using a pasteurization method at 100 ℃ 30 minutes The method according to claim 1, wherein the thickener stabilizer is added to at least one selected from xanthan gum or trehalose 0.3 to 0.7% by weight, characterized in that the long-term distribution of instant kimchi stew, which can be distributed at room temperature According to claim 1, pH control of kimchi is a method of producing instant kimchi stew with long-term distribution at room temperature, characterized in that by adjusting the pH of kimchi stew to 4.2 or less using citric acid or lactic acid The method of claim 1, wherein the natural pigment is oreoresin paprika. 2. The method of claim 1, wherein the contents are filled in a retort pouch and vacuum heat-bonded to prevent headspace from forming. Instant kimchi stew prepared using any one method selected from claims 1 to 10