KR20100044533A - A method for preparing a kimchi block for an instant kimchi pot stew and a method for preparing the instant kimchi pot stew by using the same - Google Patents

Abstract

PURPOSE: A block for instant kimchi strew containing natural antioxidant and a manufacturing method thereof are provided to improve oxidation stability in a distribution condition at a room temperature by utilizing kimchi stew liquid sauce, and a natural anti-oxidation agent. CONSTITUTION: A manufacturing method of a block for instant kimchi strew containing natural antioxidant includes the following steps: heat-treating kimchi, onion, green onion, and purified water after a mixing process; manufacturing a natural anti-oxidation agent, synergist, and excipient to make kimchi block molding Liquid; molding the molding liquid in a molding frame of a block shape; removing moisture by sublimating ice in a frozen state; and filling the dried kimchi block in a packaging material.

Description

Block for instant kimchi stew and method for preparing instant kimchi stew using the same {A method for preparing a Kimchi block for an instant Kimchi pot stew and a method for preparing the instant Kimchi pot stew by using the same}

The present invention relates to a kimchi block for instant kimchi stew with high oxidation stability and a method for producing an instant kimchi stew using the same, more specifically, to increase the effects of natural antioxidants and antioxidants in the preparation of instant kimchi stew for kimchi stew. Manufacturing method of instant kimchi stew block for instant kimchi stew applying synergist and raw material of kimchi stew such as extract and red pepper powder to enhance flavor of kimchi stew soup by separating into a separate liquid source to maximize the oxidation stability of the kimchi block to deteriorate quality It relates to a method for producing instant kimchi stew so that no phenomenon occurs.

With the recent development of the industry, the tendency of pursuing the simplification of eating habits is increasing day by day due to the increase of double income and single households. In response to the needs of convenience-oriented consumers, the food industry is launching a variety of instant convenience foods that can be cooked and consumed immediately. Rather than cooking foods that require a lot of time and ingredients, consumers' needs for food that can be readily prepared and consumed anytime, anywhere is increasing.

Most types of instant soup on the market are retort liquid soups or powdered soups. In the case of retort liquid soup, there is a technical limitation in satisfying consumer's palatability, which is caused by loss of texture and color change along with deterioration of overall taste quality due to high temperature and high pressure treatment.

In addition, most existing instant soup products that taste soup with powdered soup cannot be excluded. The powdering process requires a variety of processing processes such as concentration and drying. There is also a limit to reproducing. These powdered soups have the disadvantage of not being able to meet the tendency of taste quality as well as the increasing tendency of consumers.

Most of the instant dry formulations on the market are in the form of lyophilized blocks. The freeze-drying technique is dried in the frozen state by sublimation, so there is little physical and chemical change of the food, less deterioration due to high temperature treatment, minimizing the loss of fragrance components. Sublimation is the sublimation of ice because the steam pressure difference occurs when the partial pressure of water vapor around the frozen food is lower than the saturated vapor pressure of ice in the food. As the moisture in the frozen state is removed by sublimation, the dried product has a light porous structure, while maintaining its shape and size. When moisture is added again, the tissue is restored to its structure before drying. In particular, lyophilized foods have very low water content, so enzymatic browning, protein denaturation, and various degradation reactions due to enzymatic action are minimized. In particular, processing at low temperature minimizes all reactions, resulting in less loss of aromatic volatile functional substances. .

In addition, freeze-drying technology suppresses the movement, shrinkage, and surface hardening of soluble components as much as general drying techniques such as hot air, and maintains porosity because the solid mesh of the tissue does not collapse due to the structural strength of the sublimed surface. have. This freeze-drying technology is light weight, can be distributed at room temperature, and is suitable for manufacturing foods having a long shelf life, and thus has been widely applied to the development of instant foods.

Techniques related to conventional kimchi stew using this technique include Korean Patent Application No. 10-1994-0007374 "Method of Manufacturing Kimchi Block", Korean Patent Application No. 10-1997-0007844 "Packable Kimchi Stew and Processing Method thereof ", Republic of Korea Patent Application No. 10-2000-0013927" Method for processing instant kimchi stew ", Republic of Korea Patent Application No. 10-2002-0086890" Hygiene freeze-dried kimchi block and its manufacturing method ", and Republic of Korea Patent Application No. 10- 2004-0021411 "Kimchi stew and its manufacturing method which can be stored long-term at room temperature" and the like have been disclosed.

However, instant kimchi stew products manufactured using conventional freeze-drying methods have high ratios of seasonings and red pepper powder, which are unique to kimchi raw materials, resulting in deterioration of quality such as rancid odor and discoloration of red color. There is a problem that the phenomenon is intensified, and the growth of the market of instant kimchi stew, a traditional food, is not large. In addition, instant kimchi stew, which contains some raw materials such as extracts that are well harmonized with kimchi stew soup, has a disadvantage of poor product stability, such as an increase in quality deterioration such as occurrence of rancid odor during storage and distribution. .

Antioxidants effectively inhibit the rate of formation of hydroperoxides and other peroxides produced in the early stages of the automatic oxidation of fats and oils. Antioxidants usually have a hydrogen atom with an activity that can easily interact with free radicals or peroxides and has a stabilized resonance structure.

Therefore, the mechanism of action of antioxidants makes stable compound without activity by giving active hydrogen atom of antioxidant molecule itself to free radicals of various activities during hydroperoxide formation during the automatic oxidation of fats and oils. It becomes a low activity radical stabilized by resonance. As a result, in the chain reaction forming the hydroperoxide, the effect of significantly reducing the number of effective radicals that will cause the chain reaction or slowing the rate of the chain reaction can be suppressed. Most natural antioxidants, unlike synthetic antioxidants, are harmless to the human body and are trusted by consumers, and their safety has been proven as GRAS (Generally Recognized As Safe), which has been used for a long time.

On the other hand, it does not have an antioxidant effect, but when used in conjunction with the antioxidant is a synergistic agent that greatly enhances the antioxidant effect of the antioxidant. These synergists give hydrogen to the free-forming antioxidants to regenerate molecules, or chelate with metals such as iron and copper, which are antioxidants in fats and fats, to block the catalysis of metals. As a result, the action is increased. Attempts have not been made to apply such antioxidants and synergists to prevent rancidity and quality degradation of lyophilized kimchi blocks.

The present inventors have made intensive studies to overcome the problems of the conventional instant kimchi stew and its manufacturing results, it is possible to prevent rancidity and quality deterioration by adding antioxidants and synergists in the production of kimchi lyophilized block The facts have been revealed and the present invention has been reached.

Accordingly, an object of the present invention is to oxidize under the long-term distribution conditions of 18 months or more by using natural antioxidants, antioxidant effect increasing agent and kimchi stew liquid source to prevent quality deterioration such as occurrence of acid odor of conventional freeze-dried instant kimchi stew. It is to provide an instant kimchi stew excellent in stability and a manufacturing method thereof.

The purpose of the present invention as described above is to prepare a kimchi block for instant kimchi stew at the optimum conditions by adding a natural antioxidant and antioxidant effect increasing agent, measuring the change in physicochemical standard during the acceleration test of the kimchi block, and set the shelf life Through experiments to confirm that the oxidation stability is excellent, by mixing the kimchi block and the kimchi stew liquid source was prepared kimchi stew was achieved by confirming that the quality of the equivalent or more than the conventional retort kimchi stew product through the sensory evaluation.

The present invention provides a method for producing a kimchi block for instant kimchi stew.

Method for producing a kimchi block for instant kimchi stew according to the present invention,

(a) heating and mixing kimchi, onion, leeks and purified water;

(b) preparing a kimchi block molding solution by adding and stirring natural antioxidants, synergists and excipients after the heat treatment;

(c) taking a predetermined amount of the molding liquid and molding the mold into a block-shaped forming mold;

(d) subliming ice in the frozen state after rapid freezing to remove moisture; And

(e) filling the dried kimchi block into a packaging material having excellent light and oxygen barrier properties.

In the method for producing a kimchi block for instant kimchi stew according to the present invention, the heat treatment in step (a) is preferably carried out for 5 to 20 minutes at a temperature condition of 80 to 100 ° C. to preserve the flavor of the kimchi stew base.

In the method of producing a kimchi block for instant kimchi stew according to the present invention, the natural antioxidant used in step (b) is selected from the group consisting of rosemary, natural tocopherol, sesamol, clove, sage, lecithin, catechin, curcumin It is preferable to use the above natural antioxidant, but is not limited thereto, and any natural antioxidant commonly used in the art may be used.

In the method for producing a kimchi block for instant kimchi stew according to the invention, the natural antioxidant is preferably administered in an amount of 0.04 to 0.08% by weight based on the total weight. At the concentration of 0.1% by weight or more of natural antioxidants, herbal odors unique to natural antioxidants were generated, which negatively affected the sensory properties of the product. Also, at the concentration level of 0.08% or more, the effect of oxidative stability was no longer increased, and the concentration was less than 0.04%. The effect was found to be low at the concentration of.

In the production method of the kimchi block for instant kimchi stew according to the present invention, the antioxidant effect synergist used in the step (b) is preferably at least one synergist selected from the group consisting of citric acid, vitamin C, phytic acid, polymerized phosphate, Without being limited thereto, any antioxidant synergist commonly used in the food art in the art may be used.

 In the method for producing instant kimchi stew block for kimchi stew according to the present invention, the excipient used in step (b) may be 0.5 to 2% by weight of sweet potato starch or potato starch, but is not limited thereto. Any excipient conventionally used for preparing food molding solutions in the food field may be used.

In the method of producing a kimchi block for instant kimchi stew according to the present invention, the step (b) of the molding liquid manufacturing step is preferably stirred until the molding liquid in a thick state by stirring under the conditions of 75 ~ 90 ℃. .

In the method for producing a kimchi block for instant kimchi stew according to the present invention, the rapid freezing in the step (d) is 1 to 20 hours, preferably at a temperature of -60 ~ -10 ℃, preferably -50 ~ -20 ℃ Is preferably made for 8 to 16 hours.

In another aspect, the present invention provides a kimchi block for instant kimchi stew prepared by the above method.

In addition, the present invention (f) the kimchi block for the instant kimchi stew, the taste goes well, and the kimchi stew liquid sauce material consisting of meat extract, seafood extract, vegetable extract, red pepper powder, minced garlic, refined salt to increase the flavor of kimchi stew soup Mixing and blending;

(g) preparing the kimchi stew liquid sauce by sterilizing the mixed liquid sauce raw material under high temperature conditions and filling it with a packaging material having excellent light and oxygen barrier properties; And

(h) preparing the kimchi block and the kimchi stew product by packing the liquid kimchi stew together with the liquid sauce in a cup-shaped container;

Provides instant kimchi stew consisting of.

In the instant kimchi stew production method according to the present invention, the meat extract of the raw materials used in the step (f) is one or more meat selected from the group consisting of beef brisket base, beef bone base, beef meat base, pork base, pork bone base Extracts are preferred, but are not limited to, and any meat extract commonly used in the food art in the art may be used.

In the instant kimchi stew production method according to the present invention, the seafood extracts of the raw materials used in the step (f) are shellfish extract, shrimp extract, blue crab extract, squid extract, octopus extract, octopus extract, oyster extract, meander duck extract One or more seafood extracts selected from the group consisting of are preferred, but are not limited to any seafood extract commonly used in the food art in the art.

In the instant kimchi stew production method according to the invention, the vegetable extract of the raw materials used in the step (f) is mushroom base, kelp base, bean sprouts base, host base, onion base, leek base, radish base, garlic base, One or more mushroom extracts selected from the group consisting of pepper bases are preferred, but are not limited thereto, and any mushroom extract commonly used in the food art in the art may be used.

In the instant kimchi stew production method according to the present invention, sterilization conditions during the sterilization reaction of the kimchi stew liquid sauce formulation of step (g) is preferably sterilized for 10 to 50 minutes at 90 ~ 110 ℃ temperature conditions.

In addition, the present invention is prepared by using a natural antioxidant and synergist by the above method to maximize the oxidative stability of kimchi block, and the quality deterioration of kimchi block by extracts and red pepper powder raw material by packing the kimchi stew liquid source separately Provide instant kimchi stew prepared to prevent the phenomenon.

Hereinafter, the present invention will be described in more detail.

When the kimchi, onion, leeks and purified water is mixed to heat the heating temperature is 80 ~ 100 ℃ temperature conditions for 5 to 20 minutes is preferred to preserve the flavor of the kimchi stew base. In order to preserve the unique flavor of kimchi stew, kimchi is aged for 5-10 days at 15 ~ 18 ℃ temperature range, so that the final acidity of kimchi raw material is maintained at 0.6 ~ 1.0. This is because it is important to use kimchi within an appropriate acidity range as a raw material to produce products of the same quality. In addition, it is desirable to maintain the proper temperature and time during the heat treatment. When the kimchi block is dried through a freeze-drying process, and then restored in hot water, the deep taste of the liquid sauce for kimchi stew into the kimchi together with the kimchi texture suitable for the kimchi stew This is to permeate well.

After the heat treatment, the excipients are added to prepare natural kimchi block molding solution and natural antioxidants and synergists. The excipient is 0.5 to 2% by weight of sweet potato starch or potato starch, and it is preferable to stir at 75 to 85 ° C. until stirring to form a thick molding liquid. The natural antioxidant is preferably at least one selected from the group consisting of rosemary, natural tocopherol, sesamol, clove, sage, lecithin, catechin, curcumin, and antioxidant synergists are citric acid, vitamin C, phytic acid, polymerized phosphate It is preferably at least one selected from. Of these natural antioxidants and synergists, natural antioxidants and synergists with stable antioxidant power without affecting the flavor of kimchi stew are preferred. In addition, by measuring the oxidation stability of kimchi block according to the type and concentration of natural antioxidants and synergists, optimal treatment conditions of natural antioxidants and synergists were set. The type and concentration of natural antioxidants and synergists can be variously selected according to the purpose of producing kimchi block, and the present invention is not limited thereto.

Kimchi block molding solution is prepared by the above method and then molded in a block-shaped molding die. Since the size and filling weight of the mold are also important factors influencing lyophilization efficiency during molding, it is important to set and manage the specifications when manufacturing blocks. For example, in the case of a mold size of 85x55x20mm, the filling weight may vary depending on the type and the blending ratio of the raw material, but the filling weight in the range of about 80 to 100g is preferable. The size and shape of the mold can be variously selected according to the production purpose of the kimchi block, it is possible to set the lyophilization conditions accordingly.

After the molding operation, the molded pan is put into a trolley, and then it is preferable to rapidly freeze for 6 hours to 12 hours at a temperature of -50 to -30 ° C. The texture of the final block is affected by the size, number, and location of the ice crystals produced when the food is frozen. The lower the freezing temperature, the faster the freezing rate, the smaller and larger the number of ice crystals. On the contrary, if the temperature is slowly frozen, the ice crystals grow in size and become smaller. By applying this principle it is possible to adjust the size of the porous tissue. In the case of the raw material that usually needs to preserve the texture, the size of the ice crystals must be reduced to increase the hardness of the tissue. Therefore, the freezing conditions in this case are rapidly frozen for 6 to 12 hours at a temperature of -50 to -30 ° C. The method is common. Since the freezing process of the present invention is intended to increase the hardness of the tissue to save the texture of kimchi, rapid freezing is preferable.

After the freezing process, the ice is sublimated to remove the moisture, and then the final kimchi block is manufactured. The kimchi block is preferably prepared by filling the packaging material having excellent light and oxygen barrier properties.

The kimchi block matches well with the taste and mixes and blends the kimchi stew liquid sauce raw material consisting of meat extract, seafood extract, vegetable extract, red pepper powder, minced garlic, and refined salt to increase the flavor of the kimchi stew soup, and then, under high temperature conditions. After sterilization treatment, it is preferable to prepare a kimchi stew liquid sauce by filling the packaging material having excellent light and oxygen barrier properties. In the case of water separation or solidification of the final kimchi stew sauce product, the preservation stability of liquid kimchi stew, which is distributed at room temperature, is very important because the value of the product decreases and discomforts to consumers. Therefore, in order to increase the dispersion stability, the powder of red pepper powder is preferably between 18 mesh and 100 mesh, and the chopped garlic is preferably used by using garlic raw materials chopped to a size of 1 to 5 mm ³ using a cutter such as a silence cutter. Do. In addition, the temperature conditions during the mixing reaction is preferably the product temperature of the mixture is about 50 ~ 70 ℃, sterilization treatment can be performed for 10 to 50 minutes at 90 ~ 110 ℃ temperature conditions. The packaging may be filled in a packaging material having excellent light and oxygen barrier properties. As the material, for example, a packaging material of Ny15 / VM-PET12 / LLDPE40 may be used, and the material is not particularly limited.

The kimchi block and the kimchi stew liquid sauce is packaged together in a cup-shaped container to produce an instant kimchi stew product. Instant kimchi stew prepared by the above process can be easily and simply ingested kimchi stew by opening the freeze-dried block and the liquid sauce contained in the container, only hot water.

As discussed above, the instant kimchi stew for instant kimchi stew prepared according to the method of the present invention is poured into hot water without boiling directly and reproduces the deep and deep soup taste of the kimchi stew just cooked in 3 minutes, and has excellent oxidation stability. The instant kimchi stew according to the present invention is more natural than the conventional instant kimchi stew block, which has a high occurrence of rancidity and quality deterioration due to the seasoning of seasonings and kimchi stew in the kimchi even after long-term shelf-life distribution conditions. A synergist that increases the effects of antioxidants and antioxidants was applied to the kimchi block, and the instant kimchi stew according to the present invention was prepared using a separate liquid source of kimchi stew such as extract and pepper powder to increase the flavor of kimchi stew. Separation to increase the oxidative stability of kimchi block to prevent quality deterioration And it has a.

Hereinafter, the method of the present invention will be described in more detail with reference to the following examples. These examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to these examples.

Example 1 Preparation of Lyophilized Kimchi Blocks for Instant Kimchi Stew

By the method according to the invention to prepare a freeze-dried kimchi block composition for instant kimchi stew with the components shown in Table 1.

TABLE 1

Raw material name Content (% by weight) Kimchi 45.0 Green onion 7.0 onion 5.5 Potato starch 2.0 Rosemary Extract 0.08 Citric acid 0.05 Purified water 40.37

* Weight standard after removing irreversible part

After removing the irreversible site from each of the raw materials, a pretreatment operation of washing, screening, and cutting was performed. Kimchi was cut into 30x30mm square slices, onions cut into 30x5mm half moon slices, and onions cut into 4x45mm slices. Potato starch was screened using 100 mesh sieve. Thereafter, the purified water was put into a steam cooker and heated, and when the purified water reached 95 ° C., kimchi was added and heated for 5 minutes. After the prepared onions and leeks were further heated for 10 minutes.

After the heat treatment, the potato starch dissolved in a predetermined amount of purified water was added and stirred under a condition of 75 to 85 ° C., until it became a thick molding liquid to prepare a kimchi block molding liquid. Subsequently, rosemary extract, a natural antioxidant, and citric acid, a synergist, were added in proportion to the composition.

The components of the rosemary extract, a natural antioxidant used in the present invention, are composed of carnosic acid (70%), rosmanol (7.5%), carnosol (13.1%), and 12-methoxycarno. It contains 12-methoxycarnosic acid (6.1%). Among these components, carnosic acid and carnosol are known to have the best antioxidant properties. In particular, some components have been reported to have similar antioxidant effects as the synthetic antioxidant BHA.

Subsequently, after filling the 90g of the contents into a mold for lyophilization (85x55x20mm), the molded pan was placed in a trolley and then rapidly frozen for 6 to 12 hours at a temperature of -50 to -30 ° C. After the freezing process, the final kimchi block was prepared through a drying step of sublimating ice to remove moisture, and then the kimchi block was prepared by filling into a packaging material having excellent light and oxygen barrier properties. The moisture content of the final lyophilized block was kept below 5%.

Comparative Example 1: Preparation of a freeze-dried block for instant kimchi stew prepared under general freeze-drying conditions

A freeze-dried block for instant kimchi stew was prepared in the same manner as in Example 1 by increasing the amount of purified water of 0.13% by weight without using rosemary extract and citric acid.

Experimental Example 1 Measurement of Changes in Physicochemical Standards during Accelerated Experiments of Freeze-Dried Kimchi Blocks for Instant Kimchi Stew

Example 1 prepared by the method according to the present invention measured the change in physicochemical standard during the accelerated experiment of the freeze-dried kimchi block for instant kimchi stew excellent in oxidation stability and the results are shown in Table 2 below. In addition, the change in physicochemical standard during the accelerated experiment of the freeze-dried block for instant kimchi stew prepared by the conventional method of Comparative Example 1 was also shown. The occurrence of rancidity was measured using the symbolic scale method (5 point hedonic test: 5 = no rancidity, 4 = almost no rancidity, 3 = normal, 2 = rancidity, 1 = severe rancidity). Freeze-dried kimchi blocks for instant kimchi stew prepared by mass production are stored in a thermostat at 20 ℃, 30 ℃ and 40 ℃, and produce acid odors every two weeks, color value (L, a, b), and physicochemical Specification changes were also tested.

 TABLE 2

As shown in Table 2, it was confirmed that the degree of rancidity and color change of the freeze-dried kimchi block produced by the method according to the present invention is lower than that of the comparative sample. It was confirmed that the effect is high to increase the storage stability.

Experimental Example 2 Experiment for Setting Shelf Life of Freeze-Dried Kimchi Block for Instant Kimchi Stew

The expiration date setting test of the freeze-dried kimchi block for instant kimchi stew excellent in oxidation stability prepared in Example 1 was carried out by the method according to the present invention. In addition, the expiration date setting test of the freeze-dried block for instant kimchi stew prepared by the conventional method of Comparative Example 1 was also performed. Experimental method was carried out by the accelerated test method (calculation of shelf life through Q ₁₀ value by the Arrhenius formula). The freeze-dried kimchi blocks for instant kimchi stew prepared by mass production were stored in a constant temperature of 20 ℃, 30 ℃ and 40 ℃, and the chromaticity difference a value was highest among sensory tests. By showing the correlation, the chromaticity difference a value was selected as the quality index for the expiration date. Set the sensory quality threshold of the product (out of 2.5 out of 5) and substitute it into the regression equation to obtain the corresponding test item value, and obtain the Q ₁₀ value and activation energy from each temperature constant of the response change of the test item value. It was. In addition, the expiration date was calculated by substituting the time point when the value of the commodity disappeared into the sensory evaluation result at 40 ° C.

As a result, the shelf life of the freeze-dried kimchi block for instant kimchi stew prepared by the method of the present invention was estimated to be about 98 weeks (686 days, about 23 months) at 20 ° C. In addition, in the case of the freeze-dried block for instant kimchi stew prepared by the conventional method of Comparative Example 1, the expiration date was calculated by the same method, it was calculated as about 29 weeks (203 days, about 7 months) based on 20 ℃. Therefore, the freeze-dried kimchi block for kimchi stew prepared by the method according to the present invention was confirmed to be a product capable of long-term distribution of about 2 years, and it was confirmed that the oxidative stability was higher than that of the comparative sample.

Example 2 Preparation of Kimchi Stew Liquid Sauce

The kimchi stew liquid sauce composition of Table 3 was prepared by the method according to the present invention.

TABLE 3

Raw material name Content (% by weight) Pork Extract 20.00 Vegetable Extract 18.57 chili powder 15.90 Seafood extract 10.65 Onion powder 3.69 Mushroom Extract 3.33 Refined salt 2.71 Citric acid 0.40 Purified water 14.12

Pork extract, vegetable extract, seafood extract, red pepper powder, minced garlic, onion powder, mushroom extract, refined salt, citric acid kimchi stew liquid sauce raw materials of the above Table 3 are mixed and blended, and then sterilized under high temperature conditions. A kimchi stew liquid sauce was prepared by filling a packaging material having excellent light and oxygen barrier properties.

The red pepper powder of the powder raw material was used to the size of 30 mesh to increase the dispersion stability, the chopped garlic was used garlic raw material chopped to 2mm ³ size using a silence cutter. During the mixing reaction, the steam jacket surrounding the outside of the mixing tank was operated to raise the mixing reaction temperature to about 60 ° C., and the stirring speed of the stirrer was adjusted to 50 rpm and stirred for 20 minutes. After the mixing reaction, the degree of mixing of the reactants was checked. When the mixing reaction was well performed, sterilization was performed for 20 minutes at a temperature of 90 ° C. After the sterilization process is completed, the packaging process is packaged using Ny15 / VM-PET12 / LLDPE40 packaging. After packaging, it may be subjected to a separate post-sterilization process. After the sterilization process, the kimchi stew liquid sauce was prepared by a cooling process such that the temperature of the sauce was 20 ° C. or lower.

Experimental Example 3 Evaluation of Sensory Characteristics of Instant Kimchi Stew of Kimchi Blocks with Increased Oxidation Stability

The instant kimchi stew was prepared using the kimchi block prepared by the ratio of the freeze-dried kimchi stew composition of Table 1 and the kimchi stew liquid sauce prepared by the ratio of the kimchi stew liquid sauce composition of Table 3, and the sensory characteristics and A consumer survey was conducted to evaluate product characteristics and the results are shown in Table 4. The survey was conducted on 59 housewives aged 25 to 49 who lived in Gyeonggi-do, Seoul, and surveyed on consumer preferences using the 5-point hedonic test. The survey analysis was conducted by Mean / ANOVA / Open item analysis. As a control, a retort kimchi stew product in liquid form was used. As a result, as shown in Table 4, it was confirmed that the overall taste characteristics and product characteristics of the instant kimchi stew product of the present invention had a quality power equivalent to that of a conventional retort kimchi stew product in a liquid form.

TABLE 4

Kimchi stew of retort type Freeze-dried kimchi block + kimchi stew of the liquid source type of the present invention Overall satisfaction 3.33 3.89 Overall product taste 3.52 3.97 Product flavor 3.64 3.82 Product color 3.90 3.80 Product aftertaste 3.50 3.67 Uniqueness 3.13 3.94 Necessity 3.14 4.36 responsibility 3.71 3.79 Value 3.70 3.78

Experimental Example 4 Evaluation of Oxidative Stability of Kimchi Blocks According to Antioxidant Concentration

According to the preparation method of Example 1, Kimchi blocks were prepared by varying the concentration of the rosemary extract, which is a natural antioxidant, at 0.02, 0.04, 0.08, 0.1, and 0.12% by weight, respectively, and their oxidation stability was evaluated.

Oxidative stability was determined by the preference scale method (5 point hedonic test: 5 = almost no rancidity, 4 = almost no rancidity, 3 = normal, 2 = rancidity, 1 = severe rancidity). The sensory evaluation was conducted on 59 housewives aged 25 to 49 years old in Seoul and Gyeonggi-do. The survey type was 5 point hedonic test (5 = very good, 4 = good, 3). A survey of consumer preferences using (usually, 2 = bad, 1 = very bad) was also conducted.

TABLE 5

Rosemary Extract Concentration (wt%) Block rancidity Overall preference 0.02 3.34 3.9 0.04 3.83 4.0 0.08 4.25 4.2 0.1 4.13 3.9 0.12 4.20 3.5

As shown in Table 5, the rosemary extract concentration of more than 0.1% by weight of the herbal odor unique to the rosemary extract was generated, which negatively affected the sensory performance of the product. At the concentration level of 0.08% or more, the effect of oxidative stability did not increase any more, and the concentration was found to be less effective at the concentration of 0.04% or less.

Therefore, it was confirmed that 0.04% to 0.08% of rosemary extract, which is a natural antioxidant, is at an appropriate concentration.

Figure 1 shows step by step a method for producing a kimchi block and a liquid sauce for instant kimchi stew according to the invention.

Claims (15)

(a) heating and mixing kimchi, onion, leeks and purified water; (b) preparing a kimchi block molding solution by adding and stirring natural antioxidants, synergists and excipients after the heat treatment; (c) taking a predetermined amount of the molding liquid and molding the mold into a block-shaped forming mold; (d) subliming ice in the frozen state after rapid freezing to remove moisture; And (e) filling the dried kimchi block into a packaging material having excellent light and oxygen barrier properties; Method of producing kimchi block for instant kimchi stew consisting of. The method of claim 1, wherein the heat treatment of step (a) is performed for 5 to 20 minutes at a temperature condition of 80 to 100 ℃ to improve the flavor of kimchi stew. The method of claim 1, wherein the natural antioxidant used in step (b) is at least one natural antioxidant selected from the group consisting of rosemary, natural tocopherol, sesamol, clove, sage, lecithin, catechin, curcumin . The method of claim 1, wherein the natural antioxidant used in step (b) is added in an amount of 0.04 to 0.08% by weight based on the total weight.      According to claim 1, wherein the antioxidant effect synergist used in step (b) is characterized in that at least one synergist selected from the group consisting of citric acid, vitamin C, phytic acid, polymerized phosphate. According to claim 1, wherein the excipient used in step (b) is characterized in that 0.5 to 2% by weight of sweet potato starch or potato starch. The method of claim 1, wherein the step of preparing the molding liquid of step (b) is stirred until it becomes a thick molding liquid by stirring under the conditions of 75 to 90 ° C. The method of claim 1, wherein the rapid freezing of the step (d) is characterized in that for 8 to 16 hours at a temperature of -50 ~ -20 ℃. (f) Mixed kimchi stew liquid sauce raw material consisting of kimchi block for instant kimchi stew, meat extract, seafood extract, vegetable extract, red pepper powder, minced garlic, and refined salt prepared by the method according to any one of claims 1 to 7. Making; (g) preparing the kimchi stew liquid sauce by sterilizing the mixed liquid sauce raw material under high temperature conditions and filling it with a packaging material having excellent light and oxygen barrier properties; And (h) packing the kimchi block and the kimchi stew liquid sauce together in a cup-shaped container to produce an instant kimchi stew product; instant kimchi stew excellent oxidation stability consisting of. The method according to claim 9, wherein the meat extract of step (f) is at least one meat extract selected from the group consisting of beef brisket base, beef bone base, beef meat base, pork base and pork bone base. The method according to claim 9, wherein the seafood extract of step (f) is one or more seafood extract selected from the group consisting of shellfish extract, shrimp extract, blue crab extract, squid extract, octopus extract, octopus extract, oyster extract, medo duck extract How to. The method of claim 9, wherein the vegetable extract of step (f) is one or more vegetables selected from the group consisting of mushroom base, kelp base, bean sprouts base, host base, onion base, leek base, radish base, garlic base, chili base A method characterized by being an extract. The method according to claim 9, wherein the sterilization condition of the kimchi stew liquid sauce mixture solution of step (g) is sterilized for 10 to 50 minutes at a temperature of 90 to 110 ° C. Kimchi block for instant kimchi stew prepared according to any one of claims 1 to 8. Instant kimchi stew prepared according to the method of any one of claims 9 to 13.

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