KR20100111134A - A method for preparing an instant natural spice for kimchi - Google Patents

Abstract

PURPOSE: The new natural seasoning with high convenience in which taste and incense better as the manufacturing method of the instant natural seasoning for Kimchi by using the bay salt, anchovy, garlic, lentinus edodes, dilapidation and lobster as the main raw material it is economic it is hygienic is offered. CONSTITUTION: After the anchovy, garlic, lentinus edodes, dilapidation, lobster, onion, sauerkraut, laminaria japonica and Zingiberis Rhizoma crudus are washed, it slices with drying. The bay salt, glutinous rice flour, anchovy, lobster, laminaria japonica, garlic, onion, dilapidation, fermented soybean powder, zingiberis Rhizoma crudus, lentinus edodes parched and hearing mixes to the mixing ratio.

Description

A method for preparing an instant natural spice for kimchi}

The present invention relates to an instant natural seasoning seasoning for kimchi and a method for preparing the same.

Various kinds of seasonings are used in Korean foods for the purpose of seasoning, but the conventional ones are made one by one at the time of cooking, and thus there are problems such as discomfort, time loss, and seasonal supply and demand imbalance.

Seasoning refers to a substance that adds to the food, the main ingredient of food, to enhance the taste of food and can be divided into four categories. The flavoring agent refers to the old seasoning salt used by mankind from ancient times. It refers to a salty substance. The sweetener refers to a substance that tastes sweet. Humankind's first sweetener is honey. Acidulant refers to a substance that gives a sour taste. It is made from fruits from around the 15th century BC and made from Asia from grains from the 6th century BC. Seasonings that have a sweet taste or rich taste can be divided into natural and chemical flavorings. Dried anchovies, kelp, shiitake mushrooms and Katsuobushi are among the natural flavorings. Monosodium glutamate and inosinic acid are chemical Belongs to taste.

Natural seasoning seasoning is a substance that enhances the taste of food and can be divided into seasoning and spices. Although it is difficult to accurately distinguish it due to lack of objective principles, it is generally considered to be salty, sweet and sour among four basic flavors. And tasty ingredients should be included in the sauce.

Chemical seasonings are chemically synthesized or extracted from natural foods. General chemical seasonings refer to four basic, salty, bitter, sour, and sugary ingredients that are not sweet. The scholar discovered that the sweet and delicious taste of kelp was the sodium salt of glutamic acid, an amino acid, and was artificially manufactured from wheat gluten.

In 1913, a Japanese scholar, Kodama, discovered sodium nosinate as a flavor component of `` Katsuobushi, '' commonly used in Japan to flavor soups. Researched. The sweet sweet substance is divided into amino acid and nucleic acid. The amino acid system includes sodium glutamate, aspartic acid and sodium succinate, and the nucleic acid system includes sodium inosinate and sodium guanylate. Amino acids and nucleic acids are synergistic, so when used together they give a stronger taste than the sum of the strengths of each. Therefore, in recent years, sodium salt of glutamic acid and nucleic acid are mixed with sodium inosinate to prepare a complex seasoning.

Since 1972, the World Health Organization has stricted its intake of chemical condiments (sodium salt of L-glutamic acid) (MSG), including infant feeding, 3 g daily for children and 6 g for adults. In the United States, Canada, etc., it is known that laws prohibit the use of chemical seasonings for infant foods or companies prohibit the use of them. At present, MSG is used to add flavorful chemical seasonings.

Side effects to MSG are not harmful to the human body, but excessive intake can cause vomiting. If you continue to dull the nerves of the tongue, it can confuse the function of the taste nerve (tongue). For example, if you eat food without chemical seasoning and eat food without chemical seasoning again, you complain that there is no taste at all. This is because the chemical seasoning makes your taste nerves dull. to be.

In addition, although the growing number of new generations who are not good at cooking and cooking well, the busy daily life makes it easier to buy chemical seasonings due to the complicated process and time required for cooking. It happened.

Thus, not only the need for natural seasonings that can replace chemical seasonings, which are generally perceived as unhealthy, has emerged, but instantaneous tastes and health can be satisfied by modern people who are not good at cooking in a short time. The development of natural seasonings has been required, but until now it has completely replaced the flavors of the existing chemical seasonings, but the natural seasonings with the optimal composition for the taste and nutrition of modern people have not been developed.

Kimchi is a product fermented at low temperature by salting radish, cabbage and cucumber, and seasoning with pepper, garlic, green onion, ginger, salted fish, and so on. In addition to being a means, it is an excellent fermented food product made of organic acids and fragrances by the propagation of various microorganisms during storage.

Kimchi is a source of various minerals and vitamins, and is also used for lactic acid bacteria to intestine (淨 腸 作用) and improve appetite. In the old days, the salt, salt, salt, or sake lees were made from cucumbers, eggplants, garlic, leek, bamboo shoots, radishes, and gourds. It was so different that it was more like pickles than kimchi.

On July 5, 2001, Kimchi defeated Japan's Kimchi and was approved as an international food standard by Codex, the international standard for food. As such, kimchi is not only a necessity of Koreans but also a health food, and its efficacy has been proven, and it has been leading our food culture. However, kimchi is complicated to process and lack of standardized recipes makes it difficult to taste. On the other hand, industrial kimchi production is highly demanded due to various factors such as women's social participation, the growth of the food service industry, changes in the residential environment, foreigners' preference for kimchi after economic and social changes, and scientific proof of the quality of kimchi. Kimchi manufacturing industry is also active as export industry.

Conventional kimchi production method is difficult to guarantee the quality uniformity in the production of industrial kimchi, and the fermentation of microorganisms proceeds differently depending on the ripening conditions of kimchi, causing many problems such as deterioration of quality during the distribution period. Has been.

Therefore, several instant mixed kimchi seasonings have been developed as part of solving these problems. For example, natural seasonings such as anchovy, red pepper, ginger and garlic, refined salt, sugar powder and gelatinized starch, MSG and nutrition fortification and preservation For extension, citric acid, glycine, ascorbic acid and tocopherol are mixed, and purified water is added to make a half paste, followed by vacuum freeze drying to prepare a powdery instant kimchi seasoning.

In another example, refined salt, sugar, powdered starch, gelatinized starch, MSG and stabilizer glyroid are added to water beforehand, and processed garlic, ginger, red pepper powder and anchovy sauce are added, and a fixed amount of purified water is added thereto. After complete homogeneous stirring, it is filled with a certain amount of container, and there is liquid kimchi seasoning that is immediately commercialized without going through sterilization process.

In the case of conventionally packaged kimchi or liquid seasoning, low-temperature storage is essential, so it is difficult to store it for a long time, and fermentation proceeds during distribution. to be.

In addition, conventional powdered instant kimchi seasoning with glycine, ascorbic acid, and tocopherol added to extend the preservation of kimchi can solve the above problems, but by mixing all the ingredients into a half paste, vacuum freeze drying In the manufacturing process to make a large capacity of the mixing tank and power, there is a need for the development of simple and easy powdery kimchi natural seasoning.

Accordingly, the present inventors conducted a study to develop a natural seasoning seasoning for well-being that can replace the chemical seasoning that is generally recognized as harmful to human health while processing natural materials obtained from nature as it is, Finally, the company developed a powdered instant seasoned seasoning product that completely replaces the taste of traditional seasonings and has the optimum composition ratio for kimchi that is suitable for modern diet in terms of taste and nutrition.

In order to accomplish the above object, the present invention provides an instant natural seasoning for kimchi and its preparation method.

All of the instant natural seasoning seasoning is preferably to use natural domestic, specifically, the composition of the natural seasoning seasoning, including natural salt, anchovy, garlic, shiitake mushrooms, Japanese leek, shrimp, onion, cabbage, kelp and ginger, kimchi Preferred fermentation ratios can be added to natural salts, glutinous rice flour, anchovy, shrimp, kelp, garlic, onions, green onions, buckwheat flour (fermented soybeans), ginger, shiitake mushrooms, and hearing. 20: 5-15: 1-10: 5-15: 1-10: 1-10: 1-10: 1-10: 1-10: 1-10 (w / w%); Preferably 20-30: 10-20: 10-15: 6-12: 2-8: 5-10: 2-8: 2-8: 2-8: 1-5: 2-8: 2-8 relative mixing ratio of (w / w%); More preferably, 25-27: 14-16: 11-13: 8-10: 3-5: 7-9: 3-5: 3-5: 4-6: 2-4: 4-6: 4 ~ It is characterized by a relative mixing ratio of 6 (w / w%).

The sun salt is generally preferably a domestic sun salt commercially available on the market, but more preferably, toppan sun salt (Shin-an Made Co., Ltd.).

Hereinafter, the production of natural seasoning spices according to the present invention will be described in detail.

After washing the natural salt with the washing machine in the 1st to 3rd, preferably the 2nd, and then dehydrating it using a centrifugal dehydrator, it is put in a stir-fryer at 200 to 400 ° C, preferably 250 to 350 ° C for 10 minutes to 5 hours, preferably Preferably, the first step of heating after 30 minutes to 3 hours, using a cooler to cool to 10 to 50 ℃, preferably 25 to 35 ℃, and then grinding; Anchovy, garlic, shiitake mushrooms, green onions, shrimps, onions and cabbages, and then dried and shredded, respectively; Natural salt, glutinous rice flour, anchovy, shrimp, kelp, garlic, onion, green onion, buckwheat flour (fermented soybean), ginger, shiitake mushrooms and hearing prepared in the above steps 15-35: 10-30: 10-20: 5-15 : 1-10: 5-15: 1-10: 1-10: 1-10: 1-10: 1-10: 1-10 (w / w%) Relative mixing ratio; Preferably 20-30: 10-20: 10-15: 6-12: 2-8: 5-10: 2-8: 2-8: 2-8: 1-5: 2-8: 2-8 relative mixing ratio of (w / w%); More preferably, 25-27: 14-16: 11-13: 8-10: 3-5: 7-9: 3-5: 3-5: 4-6: 2-4: 4-6: 4 ~ It provides a method for producing a natural seasoning seasoning comprising a third step of mixing at a relative mixing ratio of 6 (w / w%).

Additionally, the present invention further comprises the step of filling the subdivisions and packs with the mixed natural seasoning seasoning, which is well known in the art, in addition to the above-mentioned manufacturing method, and the finished products in the form of single-packages or packs that can be used once or several times. Can be produced and manufactured.

Kimchi of the present invention can be defined as a product fermented at low temperature by fermenting radish, cabbage, cucumber, and the like, salt, pepper, garlic, green onions, ginger, salted fish, etc.

Natural seasoning seasoning of the present invention is sauerkraut kimchi, Chinese cabbage kimchi, diced kimchi, white kimchi, radish radish kimchi, oyster kimchi, marinated kimchi, chessam kimchi, cucumber kimchi, bakchi kimchi, yeolmu kimchi, mustard kimchi, jang kimchi, nabak kimchi, dongchimi, mixed paste, radish Cucumber pine, pomegranate kimchi, pumpkin radish kimchi, coriander kimchi, pumpkin cabbage kimchi, bachelor kimchi, wild perilla leaf kimchi, bosam kimchi, white kimchi, scale kimchi, sooty kimchi, Yonginjiji, bitter kimchi, turnip kimchi, pheasant kimchi, dongchimi, chae kimchi, Turnip salty paper, turnip mixed paste, sweet potato stem kimchi, red bean leaf kimchi, lotus flower kimchi, ginseng water kimchi, buttercup water kimchi, salty salted kimchi, changran chopped radish kimchi, chae kimchi, seafood kimchi, gangneung radish kimchi, kakdugi, saggot kimchi Green kimchi, radish green radish vegetable, radish kimchi, gulseok bakchi, bachelor kimchi, green onion kimchi, cucumber, spinach kimchi, nabak kimchi, yeolmu kimchi, eggplant kimchi, mustard kimchi, myotsam and kimchi, bakchi kimchi, shrimp kimchi, dolmul kimchi, onion kimchi, Kimchi, Altari Kimchi, Eori Kimchi, Oyster Pickle, Red Cabbage Kimchi, Gumdl Kimchi, Medicinal Kimchi, Red Pepper Sauce Kimchi, Cucumber Pickles, Eggplant Kimchi, Sweet Potato Kimchi, Sweet Potato Kimchi, Red Pepper Leaf Kimchi, Green Pepper Kimchi , Shrimp kimchi, abalone kimchi, mochi kimchi, mustard kimchi, sweet potato kimchi, chopped kimchi, leek kimchi, onion kimchi, green kimchi, buttercup kimchi, bean sprouts kimchi, eggplant kimchi, kimchi, burdock kimchi, fried kimchi, persimmon kimchi, bakchigigi, Moojijiji, green kimchi, rings (white paper), sesame leaf kimchi, Andong Sikhye, soybean leaf kimchi, sesame leaf kimchi, sweet potato kimchi, goji bear, pink paper, burdock kimchi, deodeok, sajiji, green onion kimchi, mugwort kimchi, garlic stem kimchi, Eggplant kimchi, taro kimchi, park kimchi, cranberry kimchi, minari kimchi, chopped kimchi, persimmon kimchi, radish kimchi, radish kimchi, dolbang soup kimchi, bijimi, leek kimchi, abalone kimchi, winter kimchi (flower cabbage kimchi), seafood Kimchi, me Kimchi, Yangha Kimchi, Green Kimchi, Carrot Kimchi, Tangerine Water Kimchi, Purdegi Kimchi, Pumpkin Kimchi, Dongchimi, Coconut Kimchi, Coriander Kimchi, Pheasant Kimchi, Chicken Kimchi, Green Cabbage Mix Kimchi, Chammul Kimchi, Mixed Sauce, Sweet Shrimp Kimchi, Cold Noodle Kimchi Kimchi, eggplant kimchi, Dongchimi, white kimchi, mustard kimchi, boiled radish kimchi, plum kimchi, altari dongchimi, lotus dongchimi, cucumber water kimchi, bean sprouts kimchi, mugwort kimchi, hamgyeongdo cod radish kimchi, spring kimchi (hat kimchi), Not only can it be tasted by adding it to chalced kimchi, futje, water kimchi and hanchi kimchi, but also added to the basic seasonings such as shrimp salted fish which are commonly used according to the nutritional status, dietary taste and preference of the individual. Can be used for

More specifically, when used in kimchi, it is preferable to use the natural seasoning seasoning in an amount of about 0.05-0.1% (v / v%), preferably about 0.04-0.02% (v / v%) relative to the total capacity of the vegetables. However, the addition amount is not limited to this.

In another aspect, the present invention provides an instant natural seasoning seasoning for kimchi obtained by the manufacturing method.

The instant natural seasoning seasoning prepared by the above manufacturing method is a natural seasoning seasoning for well-being that can replace the chemical seasonings that are generally recognized as harmful to human health while processing natural materials obtained from nature as they are, It is a powdered instant natural seasoning seasoning that is almost similar to the taste of traditional chemical seasoning to modern people who are addicted to seasoning, but has the optimal composition ratio that can be applied to kimchi that suits modern taste in terms of taste and nutrition. This was verified through sensory tests of adult men and women.

The instant natural seasoning seasoning for kimchi of the present invention and a method of manufacturing the same by combining various ingredients as natural ingredients such as sun salt, anchovy, garlic, shiitake mushrooms, green onions and shrimp, hygienic, economical and convenient new natural seasoning with improved taste and aroma. Can contribute to the health of the people.

Hereinafter, the present invention will be described in detail with reference to the following examples and experimental examples.

However, the following Reference Examples, Examples, and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited thereto.

Reference Example 1. Preparation of Sample

Sunil salt used in the present invention (Shinan Made Co., Ltd., Paju) is in the production area of Jeonnam Sinan, anchovy, garlic, shiitake mushrooms, green onions, shrimp, onion, buckwheat flour, glutinous rice flour, hearing and other vegetables and other ingredients are Chonnam Sinan Agricultural Cooperatives It was purchased from and used.

Reference Example 2. Reagents, Instruments, and Devices

Far Infrared Dryer (Hanyoung HY-72D, 55eh), Cutting Machine (TechinKorea, SY-9804 220V-Model), Powder Machine (Joint Precision Machine, HD-02066, 100 A), Low Temperature Dryer (Korea Medi, KED- 180), a washing machine (Techin Korea, TKR-150), a centrifugal dehydrator (Hanil Electric, WS-650IT), a roasting machine (Jeil Ind., JIS-E04) and the like were used.

Example 1 Preparation of Instant Natural Seasoning Seasoning (C-1) for Kimchi

After washing the solar salt with a washing machine for a second time, it is dehydrated using a centrifugal dehydrator. After the dehydrated natural salt is put in a stir-fryer and roasted for 30 minutes at 300 ℃, and then cooled to 30 ℃ using a cooler, and then crushed, anchovy, garlic, shiitake mushrooms, green onions, shrimp, onion, cabbage, kelp, ginger The materials of were washed clean, dried and shredded (about 1-3 mm) using a far-infrared dryer, pulverized and powdered and dried again in a low temperature dryer. Sea salt 24%, anchovy 18%, garlic 16%, shiitake mushroom 10%, leek 7%, shrimp 8%, onion 5%, cabbage 5%, kelp 5%, ginger 3% It was used as a sample of the experimental example (hereinafter referred to as 'C-1').

Example 2. Preparation of Instant Natural Seasoning Seasoning (C-2) for Kimchi

After washing the solar salt with a washing machine for a second time, it is dehydrated using a centrifugal dehydrator. After the dehydrated natural salt is put in a stir-fryer and roasted for 3 hours at 300 ℃, and then cooled to 30 ℃ using a cooler, then crushed, anchovy, garlic, shiitake mushrooms, green onions, shrimp, onion, cabbage, kelp, Each ginger was washed clean, dried and shredded using a far-infrared dryer (about 1 to 3 millimeters), pulverized and powdered and dried again in a low temperature dryer. Sea salt 26%, glutinous rice powder 15%, anchovy 12%, garlic 8%, shiitake mushroom 5%, leek 4%, buckwheat powder 5%, shrimp 9%, onion 4%, kelp 4%, ginger 3%, hearing 5% Was mixed and used as a sample of the following Experimental Example (hereinafter referred to as 'C-2') as a pale maroon powder form.

Preparation Example 1 Preparation of Kimchi

Trim the base of the selected Chinese cabbage, split it into 4 sections, and then marinated for 4-8 hours in 15% salt solution, washed three times, and drained for 1-2 hours. 300 g of the mixed natural seasoning, 2 L of water, and 450 g of red pepper powder were added per 10 kg of pickled cabbage, and then mixed with cabbage leaves to prepare whole cabbage kimchi. The control group was used as a sample of the following experimental example (hereinafter 'D-1' and 'D-2') using a commercially available cabbage kimchi (hereinafter referred to as 'X').

Experimental Example 1. Microbiological Testing

Sterile physiological saline, which is 9 times the weight of the sample and the sample, for analysis of general bacteria and E. coli present in C-1 and C-2 prepared in the above example, is placed in a stomacher bag, and a stomacher ) Was homogenized for 60 seconds, and then the liquid part was collected and used for the microbial test.

1-1. Measurement of total bacteria

Aseptically dispense 1 ml of each diluted sample solution and about 15 ml of plate count agar (Difco), mix and solidify the sample and media, and superimpose about 5 ml of media to suppress the spread of colonies and at 35 ° C Colonies generated after 48 hours of incubation were counted.

1-2. Determination of E-coli Count

1 ml of each diluted sample solution was vertically dispensed into Petrifilm ^™ (3M), gently pressed, and after gelation, the resulting colonies were counted for 48 hours at 35 ° C.

As a result of the experiment, as shown in Table 1, by measuring the total number of bacteria (I), E. coli (II) of the natural seasoning seasoning prepared by the method of the above example, the microorganism was not detected at all, It was confirmed as safe and hygienic food.

Day C-1 C-2 I Ⅱ I Ⅱ 0 N ¹⁾ N N N 14 N N N N 28 N N N N 42 N N N N ¹⁾ voice

Experimental Example 2. Sensory Evaluation

30 seasoned adult panel members (panel member) to make a nine-stage grading method by comparing the natural seasoning seasoning, conventional chemical seasoning B and kimchi prepared by the method of the preparation example using the same , Taste, color, texture and results of comprehensive evaluation are shown in Table 2 below.

Compared with the commercial seasonings, there was no significant difference in taste and texture, and in the chromaticity diagram, the chemical seasonings showed high scores, showing significant differences from other sections. In addition, it was confirmed that the overall score shows a higher score compared to commercial seasonings on the market.

In the case of kimchi prepared by the method of the manufacturing example it was also confirmed that there is no significant difference or higher score than the commercially available products.

Scent flavor Chromaticity Organization Overall preference B 6.2 ± 0.8 ^ac 6.3 ± 1.0 ^ac 7.2 ± 0.8 ^a 7.1 ± 1.0 ^a 6.9 ± 0.9 ^a C-1 6.8 ± 0.9 ^a1) 6.5 ± 1.0 ^a 6.9 ± 0.8 ^ab 6.5 ± 1.0 ^a 6.9 ± 1.0 ^a C-2 6.6 ± 0.8 ^a 6.6 ± 1.2 ^a 7.2 ± 1.0 ^a 7.5 ± 1.1 ^a 6.8 ± 0.8 ^a X 7.2 ± 0.6 ^a 7.2 ± 0.8 ^a 7.1 ± 0.8 ^a 8.1 ± 0.8 ^a 7.4 ± 1.0 ^a D-1 7.3 ± 0.4 ^a 7.9 ± 0.9 ^a 7.2 ± 0.8 ^a 8.1 ± 0.9 ^a 8.2 ± 0.9 ^a D-2 7.9 ± 1.0 ^a 8.1 ± 0.8 ^a 7.4 ± 1.0 ^a 7.8 ± 0.7 ^a 8.1 ± 0.9 ^a 1) To find out the difference between the specific groups, Duncan's multiple range test showed that the error value p <0.05 was valid.

After all, the instant natural seasoning seasoning for kimchi of the present invention is a natural seasoning seasoning for well-being that can replace the chemical seasoning on the market. It has been proved to be a powdered instant natural seasoning spice with an optimum composition ratio applicable to kimchi.

Claims (6)

Washing the sun-dried salt with a washing machine, dehydrating it using a centrifugal dehydrator, putting it in a stir-fryer and heating it, and then grinding it using a cooler; Anchovy, garlic, shiitake mushroom, green onion, shrimp, onion, cabbage, kelp and ginger after washing, the second step of drying and cutting; Natural natural salt, glutinous rice powder, anchovy, shrimp, kelp, garlic, onion, green onion, buckwheat flour (fermented soybean), ginger, shiitake mushrooms, and hearing prepared in the above steps Process of seasoning seasoning. The method of claim 1, wherein in the first step of the manufacturing method, the natural salt is heated for 10 minutes to 5 hours at 200 to 400 ℃. The method according to claim 1, wherein in the second step of the manufacturing method, natural salt, glutinous rice flour, anchovy, shrimp, kelp, garlic, onion, green onion, buckwheat flour (fermented soybean), ginger, shiitake mushroom, and hearing 15 ~ 35: 10 30: 10-20: 5-15: 1-10: 5-15: 1-10: 1-10: 1-10: 1-10: 1-10: 1-10 (w / w%) Method for producing a mixture characterized in that the mixing ratio. The method of claim 1, wherein the kimchi, kimchi, cabbage kimchi, diced kimchi, white kimchi, radish radish kimchi, oyster kimchi, kkukdugi, chesam kimchi, cucumber kimchi, bakkimchi, yeolmu kimchi, gatkimchi, jang kimchi, nabak kimchi, Dongchimi, mixed bakchi, Radish cucumber cucumber, pomegranate kimchi, pumpkin radish kimchi, cilantro kimchi, pumpkin cabbage kimchi, bachelor kimchi, perilla leaf salted kimchi, bosam kimchi, white kimchi, scaled kimchi, simmered kimchi, yonginjiji, sagot kimchi, turnip kimchi, pheasant kimchi, Dongchimi, Chae Kimchi, turnip salty paste, turnip mixed paste, sweet potato stem kimchi, red bean leaf kimchi, lotus dongchimi, ginseng water kimchi, buttercup water kimchi, salty salted kimchi, changran chopped radish, chae kimchi, seafood kimchi, gangreung radish kimchi, kkadukgi Dongchimi, green kimchi, radish green radish vegetable, radish kimchi, gulseok bakchi, bachelor kimchi, green onion kimchi, cucumber, spinach kimchi, nabak kimchi, yeolmu kimchi, eggplant kimchi, mustard kimchi, myosam kimchi, bakchi kimchi, shrimp kimchi, stone sprouts kimchi, onion kimchi , Kimchi, Altari Kimchi, Eori Kimchi, Oyster Pickle, Red Cabbage Kimchi, Gumdl Kimchi, Medicinal Kimchi, Red Pepper Sauce Kimchi, Cucumber Pickles, Eggplant Kimchi, Sweet Potato Kimchi, Sweet Potato Kimchi, Red Pepper Leaf Kimchi, Green Pepper Kimchi , Shrimp kimchi, abalone kimchi, mochi kimchi, mustard kimchi, sweet potato kimchi, chopped kimchi, leek kimchi, onion kimchi, green kimchi, buttercup kimchi, bean sprouts kimchi, eggplant kimchi, kimchi, burdock kimchi, fried kimchi, persimmon kimchi, bakchigigi, Moojijiji, green kimchi, rings (white paper), sesame leaf kimchi, Andong Sikhye, soybean leaf kimchi, sesame leaf kimchi, sweet potato kimchi, goji bear, pink paper, burdock kimchi, deodeok, sajiji, green onion kimchi, mugwort kimchi, garlic stem kimchi, Eggplant kimchi, taro kimchi, park kimchi, cranberry kimchi, minari kimchi, chopped kimchi, persimmon kimchi, radish kimchi, radish kimchi, dolbang soup kimchi, bijimi, leek kimchi, abalone kimchi, winter kimchi (flower cabbage kimchi), seafood Kimchi, me Kimchi, Yangha Kimchi, Green Kimchi, Carrot Kimchi, Tangerine Water Kimchi, Purdegi Kimchi, Pumpkin Kimchi, Dongchimi, Coconut Kimchi, Coriander Kimchi, Pheasant Kimchi, Chicken Kimchi, Green Cabbage Mix Kimchi, Chammul Kimchi, Mixed Sauce, Sweet Shrimp Kimchi, Cold Noodle Kimchi Kimchi, eggplant kimchi, Dongchimi, white kimchi, mustard kimchi, boiled radish kimchi, plum kimchi, altari dongchimi, lotus dongchimi, cucumber water kimchi, bean sprouts kimchi, mugwort kimchi, hamgyeongdo cod radish kimchi, spring kimchi (hat kimchi), Chalk kimchi, futje, manufacturing method characterized in that it comprises water kimchi or kimchi kimchi. Instant natural seasoning seasoning for kimchi obtained by the method of claim 1. The finished product of a single-package or pack-type package for single use or several times, which is prepared through the step of filling an instant natural seasoning seasoning for kimchi obtained by the method of claim 1 through a sterilization process.