KR20090108804A - Method of manufacturing food including kimchi powder - Google Patents

Abstract

PURPOSE: A method for preparing a food containing Kimchi powder is provided to add Kimchi powder, vitamins, lactobacillus, and cellulose to rice cake or noodles. CONSTITUTION: A method for preparing a food containing Kimchi powder comprises the following steps of: drying Kimchi and pulverizing it to obtain Kimchi powder(S10); mixing 3-10 parts Kimchi powder, 90-100 parts ingredients selected among wheat flour, rice flour, and buckwheat flour(S20); kneading the dough(S30); and producing a product such as noodles and rice cake(S40).

Description

Food manufacturing method containing kimchi powder {METHOD OF MANUFACTURING FOOD INCLUDING KIMCHI POWDER}

The present invention relates to a method for producing a food comprising kimchi powder. More specifically, the present invention relates to a food production method comprising kimchi powder, which can more easily enjoy the taste and nutrition of kimchi.

Kimchi is Korea's traditional food, and is one of the important erosions in Korean diet. In general, kimchi is fermented with cabbage and radish as ingredients, and mixed with various vegetables and spices such as red pepper powder, sauerkraut, garlic, salted fish, and seasoning. The flavor is harmonized by seasoning spices with organic acids, organic amino acids, etc. produced during fermentation. It produces unique flavors and aromas, and is a source of minerals and vitamins for the winter.

However, kimchi, the manufacturing process is difficult, strong fragrance is difficult to store or carry. In addition, if the period of maturation is prolonged, the sour taste becomes so strong that the flavor can be lowered, and also can be easily withdrawn.

Noodles or tteokbokki, which are commonly found in modern times, are high in carbohydrates, but low in nutrients such as vitamins and minerals. Therefore, when the food is ingested with kimchi, insufficient nutritional ingredients can be supplemented. However, in the case of kimchi, as described above, the manufacturing process is complicated and difficult to store, which makes it difficult for busy modern people to easily consume it in a short time.

Therefore, the nutrition and taste of kimchi can be easily enjoyed while developing nutritionally more balanced foods.

Therefore, an object of the present invention is to provide a method for producing a food containing kimchi powder.

Food production method according to the embodiments for achieving the above object of the present invention to produce kimchi powder by drying kimchi, at least selected from 3 parts by weight to 10 parts by weight of the kimchi powder and flour, rice flour or buckwheat flour 90 to 100 parts by weight of the grain flour mixture comprising two parts are mixed to prepare a mixed powder. After the dough is prepared from the mixed powder, the rice cake or cotton is prepared from the dough.

In embodiments of the present invention, the kimchi is metal frozen at about −40 ° C. to about −10 ° C. After drying the frozen kimchi in a vacuum state, the kimchi powder may be prepared by grinding the dried kimchi.

In embodiments of the present invention, the kimchi powder may be prepared by drying the kimchi using hot air of about 80 ° C to about 90 ° C, and then grinding the dried kimchi.

In embodiments of the present invention, the grain flour mixture may include about 80% to about 90% by weight flour and about 10% to about 20% by weight of rice flour.

In embodiments of the present invention, the grain flour mixture may include about 80% to about 90% wheat flour and about 10% to about 20% buckwheat flour.

In embodiments of the present invention, the grain flour mixture may include about 80% to about 90% by weight of rice flour and about 10% to about 20% by weight of flour.

In embodiments of the present invention, the dough may be prepared by adding about 10 parts by weight to about 20 parts by weight of water, juice or green tea with respect to about 100 parts by weight of the mixed powder.

In the embodiments of the present invention, when the food is prepared, the dough may be aged for about 30 minutes to about 120 minutes at a temperature of about 0 ℃ to 30 ℃.

In embodiments of the present invention, the rice cake may be a rice cake or rice cake soup for rice cake.

In embodiments of the present invention, the noodles may be cold noodles or noodles.

Food containing the kimchi powder according to the present invention described above is difficult to manufacture and strong flavor when stored to prepare the rice cake or noodles that can be easily ingested by making the dry powder kimchi. Therefore, you can enjoy the taste and aroma of the kimchi more easily. In addition, since the kimchi powder is previously included in the food preparation step, vitamins, lactobacillus, or fiber can be ingested through the intake of foods such as rice cakes or noodles.

As the inventive concept allows for various changes and numerous modifications, the embodiments will be described in detail in the text. However, this is not intended to limit the present invention to the specific form disclosed, it should be understood to include all modifications, equivalents, and substitutes included in the spirit and scope of the present invention. In describing the drawings, similar reference numerals are used for similar elements. The terminology used herein is for the purpose of describing particular example embodiments only and is not intended to be limiting of the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this application, the terms "comprises" or "consists of" are intended to indicate that there is a feature, number, step, or combination thereof described on the specification, but one or more other features or numbers, steps, or combinations thereof. It is to be understood that the existence or addition of ones is not excluded in advance.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art. Terms such as those defined in the commonly used dictionaries should be construed as having meanings consistent with the meanings in the context of the related art and shall not be construed in ideal or excessively formal meanings unless expressly defined in this application. Do not.

Hereinafter, the manufacturing method of the food containing the kimchi powder of this invention is demonstrated in detail.

1 is a flowchart illustrating a food manufacturing method including kimchi powder according to embodiments of the present invention.

Referring to Figure 1, dried kimchi to prepare a kimchi powder (S10).

In terms of nutrition, the kimchi contains about 33 g of vitamin A, about 33 IU of carotene, about 100 IU of carotene, about 0.05 mg of vitamin B1, about 0.05 mg of vitamin B2, about 0.5 mg of nicotinic acid, and about 40 mg of vitamin C. In addition, the radish contains a lot of vitamin C is a winter source of vitamins, the root contains a enzyme called diastatase plays a role in promoting digestion. And seasonings, which are kimchi's subsidiary ingredients, are commonly used with red pepper powder, garlic, ginger, green onions, onions, buttercups, salt, salted fish, etc., and various vitamins and minerals can be mainly supplied from these spices. In addition, the kimchi during the fermentation process, the general pathogens and decay bacteria in the kimchi gradually die, the number of beneficial lactic acid bacteria in the kimchi is rapidly increased in number, and the unique refreshing of kimchi through lactic acid or acetic acid generated by the action of the lactic acid bacteria It has a sour taste and aroma. Therefore, the kimchi may be better in terms of nutrition and taste after fermentation for a period of time than immediately after the kimchi. Specifically, kimchi aged for two to three weeks at a temperature of about 2 ℃ to about 7 ℃ is the most delicious, when the pH is about 4 to about 5 and the acidity is about 0.6 to about 0.8 to increase nutrition do. However, the carbohydrates, proteins and fats belonging to the three major nutrients are about 4.7% by weight, about 2.2% by weight and about 0.5% by weight, respectively, which are not suitable for use as stocks. It can be nutritionally superior.

In preparation of kimchi powder, kimchi is prepared.

According to embodiments of the present invention, kimchi is prepared for a certain period of time. As described above, kimchi that has been aged for a certain period of time rather than soaked kimchi is better in nutrition and taste because many healthy microorganisms such as lactic acid bacteria are propagated. For example, the kimchi prepares kimchi aged about 2 weeks to about 3 weeks at a temperature of about 2 ℃ to about 7 ℃. However, since the kimchi is dried and made into a powder, kimchi that has been aged for a longer period of time can be used. If the kimchi has a long ripening period, the kimchi will recede and the sour taste will be so strong that the taste will fall.However, when dried and made into powder, the difference in taste due to the difference in the ripening period is not so large that kimchi aged more than one year can also be used. have.

According to the present invention, the prepared kimchi is dried. Dried kimchi can be powdered more easily. Dry to a moisture content of about 3% to 15% by weight relative to the total weight of the total kimchi.

According to an embodiment of the present invention, the kimchi is rapidly frozen at about −40 ° C. to about −10 ° C., and then the kimchi is dried under vacuum for about one day. In the case of the rapid freezing, the loss of nutrition is small because it dries quickly at low temperatures, but it takes a long time to dry, and the drying process is rather complicated. According to another embodiment of the present invention, the kimchi is dried at a high temperature from about 80 ℃ to about 90 ℃. In the case of drying at a high temperature as described above, the color and flavor of kimchi may be lowered, but compared to the case of rapid freezing drying, it can be easily dried within a short time.

After drying the kimchi as described above, by crushing the dried kimchi with a grinder to produce the kimchi powder. In general, the smaller the particle size of the crushed kimchi dry powder can be spread evenly in the dough without agglomeration when kneading with flour or rice flour. For example, the kimchi powder may be ground to a size of about 0.01mm to about 0.1mm.

The kimchi powder is added to the grain powder mixture to prepare a mixed powder (S20).

According to the present invention, the mixed powder is prepared by mixing about 90 parts by weight to about 100 parts by weight of the grain flour mixture including about 3 parts by weight to about 10 parts by weight of the kimchi powder and at least two of flour, rice flour or buckwheat flour. To prepare.

When the mixed powder contains less than about 3 parts by weight of the kimchi powder and contains more than about 100 parts by weight of the grain flour mixture, the nutritional excellence obtained by adding the kimchi powder and the flavor of the aged kimchi are insignificant. Do. On the other hand, if the mixed powder contains more than about 10 parts by weight of the kimchi powder and contains less than about 90 parts by weight of the grain powder mixture, the sour taste due to the addition of the kimchi may fly too strong, and also visually The red color is so strong that it can visually degrade the flavor.

According to the present invention, the grain flour contained in the grain flour mixture may vary depending on the food to be prepared.

According to one embodiment of the invention, when preparing noodles, the grain flour mixture may include about 80% to about 90% by weight of the flour and about 10% to about 20% by weight of the rice flour. By mixing rice flour with the flour, it is possible to replenish the dietary fiber or vitamin components deficient in the flour. When the grain flour mixture contains less than about 10% by weight of the rice flour and about 90% by weight of the flour, the nutritional supplement effect is minimal due to the addition of rice flour. On the other hand, when the grain flour mixture includes more than about 20% by weight of the rice flour and less than about 80% by weight of the flour, rice flour may not be formed into a uniform shape due to reduced workability due to rice flour.

According to another embodiment of the present invention, when preparing cold noodles, the grain flour mixture may include about 80% to about 90% by weight of the flour and about 10% to 20% by weight of the buckwheat flour. The buckwheat contains a physiologically active substance, which can supplement the nutrients deficient in the noodles or the cold noodles. If the grain flour mixture contains less than about 10% by weight of the buckwheat flour and contains more than about 90% by weight of the flour, the nutrient effect of buckwheat flour is negligible. On the other hand, when the grain flour mixture contains more than about 20% by weight of the buckwheat flour, and contains less than about 80% by weight of rice flour, when the amount of the buckwheat flour is excessively added, the viscosity and elasticity are lowered to produce cotton. As a result, the surface may not be elongated and the cut or chewy texture may be degraded.

According to another embodiment of the present invention, when preparing rice cake or rice cake soup for rice cake, the grain flour mixture includes about 80% to about 90% by weight of the rice flour and about 10% to about 20% by weight of the flour can do. When the rice cake is prepared, if the grain flour mixture contains less than about 10% by weight of the flour and contains more than about 90% by weight of the rice flour, after the dough is prepared from the mixed powder, rice flour is elastic and the rice cake for tteokbokki is large. Or it may be difficult to extrusion molding rice cake soup. On the other hand, when the grain flour mixture contains more than about 20% by weight of flour and less than about 80% by weight of flour, during the production of rice cakes, the texture of rice cakes with chewy texture and rice flour may be reduced.

The content of the flour, the rice flour or the buckwheat flour included in the above-mentioned grain flour mixture is only one embodiment, and each component included in the foodstuff and its content may be variously changed.

After preparing the mixed powder, to prepare a dough using the mixed powder (S30).

According to embodiments of the present invention, the dough may be prepared by adding about 10 parts by weight to about 20 parts by weight of water, juice or green tea to about 100 parts by weight of the mixed powder. When the dough is prepared, by using not only water but also juice or green tea as described above can further enhance the nutritional component.

When water, juice or green tea is added in an amount of less than about 10 parts by weight based on about 100 parts by weight of the mixed powder, the moisture content of the dough is too small, and when the noodles are prepared from the dough, the noodles are not easily formed for a long time and are easily cut off. Lose. On the other hand, when the water, juice or green tea is added in excess of about 20 parts by weight with respect to about 100 parts by weight of the mixed powder, the moisture content of the dough is too high, so that the dough is not easily broken when preparing rice cakes, When manufacturing the etc., the dough may be easily attached to the noodle maker, thereby degrading workability.

According to embodiments of the present invention, after the dough is prepared, the dough may be aged for about 30 minutes to about 120 minutes at a temperature of about 0 ℃ to about 30 ℃. For example, when making noodles, the dough may be wrapped in vinyl and aged for about 30 minutes to about 120 minutes at a temperature of about 15 to about 20 ° C. When the dough is aged as described above, the kimchi powder is evenly mixed in the dough so that the active ingredient of kimchi can be uniformly distributed in the dough. The step of aging the dough may be omitted depending on the type of food.

After the dough is prepared, food is prepared from the dough (S40). Various foods can be manufactured by shape | molding the said dough suitably according to desired food.

According to one embodiment of the invention, the food may be noodles such as noodles or cold noodles. The dough was put into a noodle machine, and the noodle was taken out and then cooled at about 5 ° C. for about 10 minutes. Noodles or cold noodles can be prepared by cutting the cooled noodles into a desired shape length.

According to another embodiment of the present invention, the food may be a rice cake such as rice cake for rice cake or rice cake soup for rice cake. When the food is rice cake, the dough is extruded to have a thickness of about 1cm in diameter. After extrusion molding, it was immersed in water at about 0 ° C to about 7 ° C for about 10 minutes, and then cut into a size of about 5cm to about 7cm for use as the rice cake rice cake, and about to be used as the rice cake soup Can be cut by diagonally cutting to a thickness of 0.3mm.

By preparing the rice cake or noodles by mixing the kimchi powder with the grain powder mixture as described above, by ingesting the rice cake or noodles, the vitamin or lactic acid bacteria component of kimchi can be easily ingested.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are provided to illustrate the present invention, and the present invention is not limited to the following examples and may be variously modified and changed.

Preparation of Kimchi Powder

Preparation Example 1

About 2 kg of Chinese cabbage kimchi aged about 15 days at about 5 ° C. was rapidly frozen at about −30 ° C., and then dried under about 0.03 Torr for about 24 hours. As a result of measuring the moisture content of the dried cabbage kimchi showed about 6% by weight. The dried cabbage kimchi was ground with a grinder to prepare kimchi powder.

Preparation Example 2

The cabbage kimchi was dried for about 5 hours to about 2 kg cabbage kimchi aged about 15 days at about 5 ℃ for about 5 hours. As a result of measuring the moisture content of the dried cabbage kimchi showed about 12% by weight. The dried cabbage kimchi was ground with a grinder to prepare kimchi powder.

Manufacture of noodles

Example 1

About 8 g of kimchi powder, about 80 g of wheat flour, and about 15 g of rice flour of Preparation Example 1 were mixed to prepare a mixed powder. Dough was prepared by adding about 10 g of water and about 5 g of green tea to the mixed powder. The dough was wrapped in vinyl and aged at about 20 ° C. for about 50 minutes. After putting the aged dough into a noodle machine, and then cooled for about 10 minutes at about 5 ℃, it was cut to about 40cm length.

Example 2

Noodles were prepared in the same manner as in Example 1, except that the kimchi powder of Preparation Example 2 was used.

Comparative Example 1

About 85 g of flour and about 18 g of rice flour were mixed to prepare a grain flour mixture. A dough was prepared by adding about 15 g of water to the grain flour mixture. The dough was wrapped in vinyl and aged at about 20 ° C. for about 50 minutes. After the aged dough was put in a noodle machine, the noodle was cooled at about 5 ° C. for about 10 minutes, and cut into about 40 cm lengths.

Manufacture of cold noodles

Example 3

About 8g of Kimchi powder of Preparation Example 1, about 80g of flour and about 15g of buckwheat flour were mixed to prepare a mixed powder. Dough was prepared by adding about 8 g of water and about 5 g of juice to the mixed powder. After the dough was put into a noodle machine, the noodle was cooled at about 5 ° C. for about 10 minutes, and cut into about 50 cm in length to prepare a cold noodle.

Example 4

Cold noodle was prepared in substantially the same manner as in Example 3, except that the kimchi powder of Preparation Example 2 was used.

Comparative Example 2

About 85 g of flour and about 18 g of buckwheat flour were mixed to prepare a grain flour mixture. A dough was prepared by adding about 13 g of water to the grain flour mixture. After the dough was put into a noodle machine, the noodle was cooled at about 5 ° C. for about 10 minutes, and cut into about 50 cm in length to prepare a cold noodle.

Preparation of Tteokbokki

Example 5

About 9 g of Kimchi powder of Preparation Example 1, about 80 g of rice flour, and about 15 g of flour were mixed to prepare a mixed powder. To the mixed powder was added about 11g of water and about 6g of juice to prepare a dough. The dough was put into a machine and extruded to have a diameter of about 1 cm. The extruded rice cake was cut to a length of about 6cm to prepare a rice cake for tteokbokki.

Example 6

Except for using the kimchi powder of Preparation Example 2 was prepared in the same manner as Example 5 rice cakes for tteokbokki.

Comparative Example 3

A grain flour mixture was prepared by mixing about 85 g of rice flour and about 19 g of flour. A dough was prepared by adding about 17 g of water to the grain flour mixture. The dough was put into a machine and extruded to have a diameter of about 1 cm. The extruded rice cake was cut to a length of about 6cm to prepare a rice cake for tteokbokki.

The content of materials included in preparing the foods of Examples and Comparative Examples is shown in Table 1 below.

Experimental Example  One

After boiled about 500g of the noodles of Example 1, Example 2 and Comparative Example 1 in about 3kg of water, and subjected to the sensory test shown in Table 2 below. The sensory test is a five-point scale (5: very good, 4: good) for the taste, color and texture of the noodles prepared by the method of Example 1, Example 2 and Comparative Example 1 for 20 people , 3: normal, 2: bad, 1: very bad), and then the average value of the scores is indicated.

Experimental Example 2

After boiling about 500 g of cold noodles of Example 3, Example 4, and Comparative Example 2 in about 3 kg of water, the sensory test was performed, and the results are shown in Table 2 below. The sensory test was carried out in substantially the same manner as in Experimental Example 1.

Experimental Example 3

Example 4, Example 5 and Comparative Example 6 of the rice cakes for rice cakes boiled for about 20 minutes, and then subjected to the sensory test shown in Table 2 below. The sensory test was carried out in substantially the same manner as in Experimental Example 1.

In the following Table 2, the number below the score is the number of people who have selected the score, and the average is a value calculated by calculating {sum (sum x number) / 20}.

Mean = {sum of (score x number of people) / 20}

As can be seen in Table 2, when the kimchi powder is added to prepare a rice cake for noodles, cold noodles or tteokbokki, the texture is similar to that without adding kimchi powder, but the food is much better in terms of taste and color. It can be seen that it can be produced.

Noodles or rice cake containing the kimchi powder of the present invention described above has a unique flavor of kimchi, and contains nutrients such as lactic acid bacteria and various other vitamins of kimchi. Therefore, the taste and flavor of kimchi can be more easily enjoyed through the intake of the noodles or rice cakes.

As described above with reference to the preferred embodiment of the present invention, those skilled in the art without departing from the spirit and scope of the present invention described in the claims below various modifications and It will be appreciated that it can be changed.

1 is a flow chart showing a process for producing a food comprising kimchi powder according to embodiments of the present invention.

Claims (10)

Drying kimchi to prepare kimchi powder; Preparing a mixed powder by mixing 90 to 100 parts by weight of the grain powder mixture including 3 to 10 parts by weight of the kimchi powder and at least two selected from the group consisting of wheat flour, rice flour and buckwheat flour; Preparing a dough using the mixed powder; And Food manufacturing method comprising the step of preparing a rice cake or noodles using the dough. According to claim 1, The step of preparing the kimchi powder, Quick freezing the kimchi at -40 ° C to -10 ° C; Drying the quick frozen kimchi in a vacuum state; And Food manufacturing method comprising the step of grinding the dried kimchi. According to claim 1, The step of preparing the kimchi powder, Drying the kimchi using hot air at 80 ° C. to 90 ° C .; And Food manufacturing method comprising the step of grinding the dried kimchi. The method of claim 1, wherein the grain flour mixture comprises 80 wt% to 90 wt% of the flour and 10 wt% to 20 wt% of the rice flour. The method of claim 1, wherein the grain flour mixture comprises 80 wt% to 90 wt% of the flour and 10 wt% to 20 wt% of the buckwheat flour. The method of claim 1, wherein the grain flour mixture comprises 80 wt% to 90 wt% of the rice flour and 10 wt% to 20 wt% of the flour. The method of claim 1, wherein the step of preparing the dough, 10 to 20 parts by weight of at least one selected from the group consisting of water, juice and green tea with respect to 100 parts by weight of the mixed powder. The method of claim 1, further comprising the step of aging the dough 30 to 120 minutes at a temperature of 0 ℃ to 30 ℃. The method of claim 1, wherein the rice cake is a rice cake or rice cake soup. The method of claim 1, wherein the noodles are cold noodles or noodles.

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