KR20150144372A - Kimchi seasoning composition of the fluid type for preparing kimchi by using the machine - Google Patents

Abstract

The present invention relates to a fluid type kimchi seasoning composition for preparing kimchi by using a machine, and more specifically, to a fluid type kimchi seasoning composition with a high moisture content and excellent taste and color. The present invention includes: water for making the final moisture content be 80% to 95% in the fluid type kimchi seasoning composition; 0.5 wt% to 5 wt% of natural ingredients composed of paprika, cactus, and a mixture thereof; and 0.1 wt% to 1 wt% of thickening agent. The fluid type kimchi seasoning composition manufactured according to the present invention has a fluid type with a high moisture content; is particularly appropriate for mass-manufacturing kimchi by using a machine; and may enhance the taste and color of kimchi fluid seasoning by adding water for increasing the moisture content, and preferably, a pepper powder extract or salt water. Further, by adding the natural ingredients, the taste and color of the kimchi fluid seasoning may be more enhanced. Therefore, the present invention may increase the general preference, not only prevent the layer of the fluid seasoning from being separated but also increase the viscosity by adding the thickening agent, and thus, be effective for mechanized production of kimchi.

Description

[0001] The present invention relates to a kimchi seasoning composition suitable for the manufacture of kimchi using a mechanical device,

The present invention relates to a fluidized-phase kimchi seasoning composition, and more particularly, to a fluidized-bed kimchi seasoning composition suitable for manufacturing kimchi using a mechanical device, and more particularly, to a fluidized-phase kimchi seasoning composition having high moisture content and excellent taste and color will be.

Kimchi, along with rice, has a central position in the Korean diet and has health functionalities such as constipation, anti - cancer action, anti - aging action, arteriosclerosis prevention, and immunity enhancement effect. Generally, kimchi is a fermented food fermented by mixing a large number of seasonings such as red pepper powder, garlic, green onion, ginger, and salted fish after salting vegetables such as Chinese cabbage, radish, It is a health food containing. In other words, by adding various condiments and salted fishes and fermenting them, it is possible to preserve the original taste and nutritive value of the vegetables and to have a new taste and aroma so that the nutrients of vegetables can be consumed regardless of the season.

As we all know, the seasoning of Chinese cabbage kimchi is different in each region and the ingredients are varied, but most of the sauces mixed with anchovy sauce, glutinous rice paste, red pepper powder, green onion, garlic, ginger, sugar, It is generally made by the process of putting in pickled Chinese cabbage. In addition, it is common to prepare sauce made of ingredients such as parmesan, garlic, ginger, red pepper, salt, and starch powder in a slightly salted heat, and bamboo kimchi and kakdugi are pork, garlic, ginger , Salt, salted shrimp and red pepper.

It is known that various kinds of kimchi thus produced not only have effects such as a dressing action, an anti-cancer effect, a digestion promotion, and an antibacterial action by lactic acid bacteria, but also contain vitamins A, B and C and the like.

However, the method of manufacturing kimchi having such useful effects is complicated and difficult, so that not only young people but also elderly people are increasingly consuming kimchi which is mass produced commercially without immersing Kimchi directly. In addition, there is a need to develop a method for mass production of kimchi with a low labor force by using a mechanical device because the Korean kimchi is spotlighted overseas. In order to produce kimchi using such a mechanical device, the flowability of the kimchi seasoning is essential, which can be determined by the moisture content of the flowability of the kimchi seasoning. However, when the water content is increased in order to impart fluidity to the kimchi seasoning, the viscosity of the kimchi seasoning is too low or the lipid component produced by the moisture and the seasoning material causes the layer separation to the water layer and the oil layer, As the moisture content of kimchi is increased, the taste and color of Kimchi are deteriorated and the degree of preference is lowered.

Therefore, the inventors of the present invention have been studying to develop a fluidized kimchi liquid seasoning having an increased moisture content on the premise that the moisture content of kimchi seasoning is 65 ~ 70% It was found that the water content of the kimchi seasoning can be secured to 90% or more when the water is added. Preferably, the addition of the red pepper powder extract instead of water and the addition of the natural material maintain the taste and color of the kimchi seasoning And it is possible to control the viscosity of the kimchi liquid seasoning and prevent the layer separation by adding a thickening agent. Thus, the present invention has been completed.

Accordingly, a technical object of the present invention is to provide a fluidized-phase kimchi seasoning composition which is suitable for manufacturing kimchi using a mechanical device, and which is excellent in taste and color.

In order to solve the above-mentioned technical problem, in the fluidized-bed kimchi seasoning composition, water which makes the final moisture content of the fluidized-bed kimchi seasoning composition 80 to 95%; 0.5 to 5% by weight of a natural material consisting of paprika, pavilion and mixtures thereof; And 0.1 to 1% by weight of a thickening agent.

The fluidized-bed kimchi seasoning composition prepared according to the present invention is a fluidized bed having a high water content and is very suitable for mass production of kimchi by using a mechanical device. It is preferable to add water, preferably red pepper extract or brine The taste and color of the kimchi liquid seasoning can be improved. In addition, the addition of a natural material can further improve the taste and color of the Kimchi liquid seasoning, thereby improving the overall preference degree. Further, the addition of a thickening agent can control the layer separation of the liquid seasoning, And it is more effective for mechanized production of kimchi.

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate exemplary embodiments of the invention and, together with the description of the invention, It should not be construed as limited.
1 is a graph showing the moisture content of a kimchi sauce using organisms as a seasoning ingredient.
2 is a graph showing the viscosity of kimchi sauce using organisms as a seasoning ingredient.
3 is a photograph for visually observing the chromaticity of the kimchi sauce prepared according to the addition amount of water when using powder as a kimchi seasoning material.
Fig. 4 is a photograph for visually observing the chromaticity of a kimchi liquid seasoning added with each natural material.
FIG. 5 is a photograph showing the layer separation phenomenon of the liquid phase kimchi seasoning composition by the addition of a thickener or an emulsifier.
6 is a photograph of a kimchi prepared using a fluidized-phase kimchi seasoning composition to which each natural material is added.
FIG. 7 is a graph showing the results of physicochemical evaluation of each kimchi of a kimchi prepared using a fluidized-phase kimchi seasoning composition to which each natural material is added.

The present invention relates to a fluidized-phase kimchi seasoning composition comprising water, wherein the final moisture content of the fluidized-phase kimchi seasoning composition is 80 to 95%; 0.5 to 5% by weight of a natural material consisting of paprika, pavilion and mixtures thereof; And 0.1 to 1% by weight of a thickening agent.

The amount of water that results in the final moisture content of the fluidized-phase kimchi sauce composition in the fluidized-phase kimchi sauce composition of the present invention to be between 80 and 95% is preferably in the range of 70 to 80% by weight, based on the total weight of the fluidized- .

Preferably, in the present invention, the taste and color of the kimchi liquid seasoning can be further improved by using a red pepper powder extract instead of water used in the fluidized-bed kimchi seasoning composition.

The red pepper powder extract preferably has a concentration of 5 to 20% (v / v), more preferably 10% (v / v) v) by adding hot water or hot water at 40 to 100 ° C, ultrasonically extracting it for 3 to 10 minutes using an ultrasonic wave extractor, and then filtering the resultant red pepper powder filtrate using paper or gauze. have.

As the red pepper powder, any commercially available red pepper powder can be used, and it is most preferable to use red pepper powder having a particle size of 200 to 1000 mu m, more preferably 500 mu m in terms of the yield of the red pepper powder extract.

In the present invention, the red pepper powder extract added in place of water may be contained in an amount of 2 to 10% by weight, preferably 5% by weight, based on the total weight of the liquid phase kimchi seasoning composition. It is possible to improve the taste and color of the seasoned kimchi seasoning composition, thereby increasing the overall preference.

In addition, in the present invention, 1 to 4% of saline can be added instead of water to improve the taste and color of the Kimchi liquid seasoning.

In the fluidized-phase kimchi seasoning composition of the present invention, in addition to the above-mentioned ingredients, conventional ingredients for usual kimchi seasonings are contained in usual amounts, and there are no particular limitations on the kinds and amounts of these ingredients. In addition, each component can be used in any conventional form regardless of its biological or powder form.

To further improve the taste and color of the Kimchi liquid seasoning, additional natural materials may be added to the fluidized-phase kimchi seasoning composition of the present invention. As such natural materials, paprika, Paeonia japonica powder and mixtures thereof may be used. The natural material may be added in an amount of 0.5 to 5% by weight based on the total weight of the fluid-phase kimchi seasoning composition of the present invention, and these natural materials are preferably used in the form of a dry powder.

In addition, since the moisture content of the fluidized-phase kimchi seasoning composition of the present invention is 80 to 95%, the layer separation phenomenon due to lipids derived from the raw material can be conspicuously manifested. In the present invention, by further adding an edible thickener, Can be used to lower layer separation and improve the quality of liquid spices.

These thickeners may be any of the edible ingredients that maintain the water / oil liquid immiscible in the spice ingredients in the emulsion state and increase the viscosity of the spice, and preferably include pectin, Guar gum or xanthan gum, and xanthan gum is particularly preferable.

The thickening agent may be added in an amount of 0.1 to 1% by weight based on the total weight of the liquid phase kimchi seasoning composition.

In the present invention, an emulsifier such as lecithin may be further added to lower the layer separation of the liquid seasoning of the kimchi.

The fluidized-bed kimchi seasoning composition prepared according to the present invention is a fluidized bed having a high water content and is very suitable for mass production of kimchi by using a mechanical device. It is preferable to add water, preferably red pepper extract or brine The taste and color of the kimchi liquid seasoning can be improved. In addition, the addition of a natural material can further improve the taste and color of the Kimchi liquid seasoning, thereby improving the overall preference degree. Further, the addition of a thickening agent can control the layer separation of the liquid seasoning, And it is more effective for mechanized production of kimchi.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

<Example 1> Preparation of fluidized-phase kimchi seasoning composition with water

The kimchi seasoning material used in the present invention was purchased from Lotte Mart, and the raw materials of red pepper powder, anchovy sauce, and raw shrimp were prepared. Garlic, ginger, parsley, radish and glutinous rice powder were used as domestic ingredients and distilled water was added. The garlic powder, ginger powder, and corn powder used for controlling the moisture of the liquid seasoning were purchased through Jay Palms Co., Ltd.

Kimchi seasoning compositions were prepared with the compositions shown in Tables 1 and 2 in order to confirm the liquefaction and fluidity of the kimchi sauce through experiments in which the water addition amount was increased from 0% to 90% in the conventional kimchi seasoning. Table 1 is a composition using organisms as a seasoning ingredient, and Table 2 is a composition using powder as a seasoning ingredient.

The moisture content, viscosity and chromaticity of the fluidized-phase kimchi seasoned composition to which water was added according to the above composition were measured by the following method, and the optimum moisture concentration of the liquid seasoning was confirmed. In addition, the preparation of liquid seasonings and the evaluation of physical properties were confirmed by adding raw materials as raw materials of kimchi seasonings rather than organisms.

① moisture content

Moisture content was measured using an infrared moisture meter (MB45, Ohaus, Leicester, UK) after taking about 1 g of liquid seasoning.

② Viscosity

The viscosity of the liquid seasonings was measured by a viscometer (DV-Ⅱ + .Brookfied.USA) using a spindle which corresponds to the physical properties of the sample and the average value was measured at rpm 100 (3 times).

③ Chromaticity

L (lightness), a (redness, redness) and b (yellowness) values were measured using a Chroma meter (CR-400, Konica Minolta, Japan).

1 and 2 are graphs showing the moisture content and viscosity of kimchi sauce using organisms as a seasoning ingredient. Table 3 shows the moisture, viscosity and chromaticity of the kimchi sauce using powder as a seasoning ingredient.

As shown in FIGS. 1 and 2, when the water content of the sauce was measured after preparing the basic sauce by varying the amount of water added, it was found to be 90.32% and 93.24% at the level of 70 to 80% Moisture content was analyzed and as the water content increased, the viscosity tended to decrease.

In addition, as shown in Table 3, when the kimchi seasoning was prepared using the powder seasoning material, the moisture content of the seasoning tended to be lower than that of the organism, and the viscosity was higher than that of the organism. However, as shown in FIG. 3, in the case of the chromaticity, the higher the moisture addition amount, the darker the color of the spices is visually observed, which may be a cause of lowering the preference of the kimchi.

Example 2: Preparation of a fluidized-phase kimchi seasoning composition containing red pepper powder extract

(Step 1) Preparation of red pepper powder extract

500 μm, 1.0 mm, and 1.0 mm in a test seine (CHUNG GYE INDUSTRIAL MFG., CO.) After primary grinding using a blender (Hanil, HMF-3000s) to uniformize the particle size of the red pepper powder purchased. mm was used.

To prepare the Kimchi liquid seasoning with increased moisture content, 80% by weight of water was added and the red pepper powder was added to the red pepper powder instead of water. In order to improve the sensory element and physical properties of the liquid seasoning, The yields were compared by solid content.

Specifically, each red pepper powder was subjected to sonication for 5 minutes using an ultrasonic extractor by setting the composition to 5 wt%, 10 wt%, 15 wt%, and 20 wt% using lukewarm water (40 캜) and hot water (100 캜). The extracts of red pepper powder were divided into papier (whatman NO. 1) filtration and gauze (DK gauze, DKM medical) filtration. The extract yields were determined by solids content.

As a result, it was confirmed that the largest particle size of red pepper powder was obtained in red pepper powder of 500 ㎛ particle size. In addition, the gauze filtration was more effective than the paper filtration in red pepper powder filtration because the solids content increased and the extraction time increased.

(Step 2) Preparation of fluidized-phase kimchi seasoning composition containing red pepper powder extract

Using the red pepper powder extract of 10% (w / v) of the extracted red pepper powder, 2.5% by weight, 5% by weight and 10% by weight based on the total weight of the kimchi seasonings were added to obtain a liquid phase kimchi seasoning composition .

The moisture content, acidity, sugar content, acidity, and chromaticity of the obtained fluidized-bed kimchi seasoning compositions were measured by the following methods, and the results are shown in Table 4 below. As a comparative group, a fluidized - phase kimchi seasoning composition with water - free red pepper powder extract was used.

The moisture content, viscosity and chromaticity of each extract were measured in the same manner as in Example 1 above.

To the titration, add 1 g of the sample in a blender to dilute (about 100 times) the sample, and filter (ADVANTEC, No. 1). Add 20 mL of the filtrate to 0.01 mL of NaOH solution until pH of 8.3 Respectively. Separately, a blank test was conducted on distilled water and calculated according to the following formula (1).

In the above equation (1)

A is the number of mL of 0.01 N NaOH solution consumed in this test.

B is the mL of 0.01 N NaOH solution consumed in the background test,

f is the potency of a 0.01 N NaOH solution,

D is a dilution factor,

S is the sample amount (g).

The sugar content was measured by using a digital refractometer (N-1E, ATAGO, Japan) after blanching the blend with a blender, wrapping it in gauze, and measuring the soluble solids content.

As shown in Table 4, the extract yield was 40.00% and 40.20%, respectively, when the red pepper powder was filtered through gauze with 10% (w / v) hot water and hot water.

The water content of kimchi liquid seasonings increased proportionally as the amount of red pepper powder was increased from 85.21 to 87.31%, compared with the control group containing 10% (w / v) red pepper powder. Was 0.71, and the sugar content was also higher in the red pepper powder added group compared to the 4 Brix group.

Sensory evaluation of liquid taste, flavor, aroma and physical properties of liquid spice was performed according to the 7 - point hedonic scale by selecting 10 sensual agents trained in kimchi liquid seasoning.

As a result of sensory evaluation, the sweetness, sweetness and overall acceptability of the control group were 4.40 ± 1.07, 4.50 ± 1.18 and 4.30 ± 0.95, respectively. However, in the case of liquid spices containing 5% by weight of red pepper powder, 5.56 ± 0.53 and 5.22 ± 0.67, respectively. However, the overall acceptability was 5.89 ± 0.60, which is considered to be the most preferred when 5% extract was used as liquid seasoning.

<Example 3> Preparation of a fluidized-phase kimchi seasoning composition containing natural ingredients

In order to solve the problem of decrease in taste and color due to the increase in the amount of raw material during the preparation of the fluidized-phase kimchi seasoning composition, the paprika powder and the prairiecho powder selected as natural materials were added, A seasoning composition was prepared.

Paprika, red pepper and red beet were purchased from Lotte Mart. Domestic powder of Paesunyuso was purchased online from Cheju Mountain with 100% content and the composition of the liquid phase kimchi seasoning was prepared as shown in Table 5 below.

The moisture content, titratable acidity, viscosity, chromaticity and sugar content of the kimchi liquid sauce added with the natural ingredients according to the above composition were measured according to the measurement method described above, and the salinity was measured as follows. The results are shown in Table 6 below.

About 10 g of the filtrate (Toyo no. 1) which had been diluted 100 times with 100 g of the sample was weighed accurately by adding 1 g of the sample in liquid state, and 1 ml of 2% potassium chromate was added thereto. The salt was titrated with 0.02 N AgNO ₃ solution, Lt; / RTI &gt;

As shown in Table 6, the moisture contents were in the order of control> palatine powder added group> paprika powder added group> bittering liquid added group> red pepper paprika added group showed that paprika and palatine powder were most effective there was. In addition, pH, acidity and salinity were found to be different depending on the components derived from biological materials, and it was judged that all the additive groups were suitable as the liquid phase kimchi seasoning composition.

As shown in FIG. 2, the powdered paprika powder is less affected by the taste of reddish and kimchi sauce, and it can be used as a suitable material. However, It was judged that the red pepper ground liquid was strong in spicy taste and bit grinding liquid was somewhat unsuitable because of dark red color.

Example 4 Preparation of Fluxed Kimchi Seasoning Composition Containing Salt Water

In order to solve the problem of decrease in taste and color due to a decrease in the content of the existing raw materials due to an increase in the amount of water during the preparation of the liquid phase kimchi seasoning composition, a liquid seasoning composition was prepared by adding salt water at different concentrations.

Salt was used in Shinan Tidal Flat Silver Salt, and 1%, 2%, 3% and 4% salt water were respectively prepared to prepare a liquid phase Kimchi seasoning composition as shown in Table 7 below.

The physicochemical quality characteristics and sensory evaluation of the fluidized-phase kimchi seasoned composition to which the obtained salt was added were performed, and the results are shown in Table 8 below.

As shown in Table 8 above, the liquid seasoning prepared by adding salt water by concentration was compared with the comparative group, and salinity similar to that of the conventional seasoning was confirmed when 4% saline was added.

Example 5: Preparation of a fluidized-phase kimchi seasoning composition containing an emulsifier

This experiment was conducted to add thickener or emulsifier to keep two water / oil liquids not mixed in the liquid seasoning raw material in emulsion state and to set their proper content in the liquid phase kimchi seasoning composition Respectively. As shown in Table 9 below, as a usable emulsifier, xanthan gum, guar gum, pectin and lecithin were selected as natural additives which can be used in the production of kimchi (use standard: the amount of additives added to the food is physical, nutritional or other technical effect , And should be added in accordance with the standard of use [Food Additive Usage Ⅱ. General Usage Standard]), and they were purchased through es food, an online medium.

A liquid phase kimchi seasoning composition was prepared with the composition (% by weight) as shown in Table 10 below.

The moisture content, titratable acidity, viscosity, chromaticity and sugar content were measured according to the experimental method described above for the fluidized-phase kimchi seasoning composition to which the thickener or emulsifier was added, and the pH and the layer separation length were as follows Method.

The pH was measured by adding the pH electrode directly to the kneaded sample with a blender. The layer separation length was measured by using the supernatant separation length of the liquid spice in which the thickener or emulsifier was added in concentration. The results are shown in Table 11 below.

As shown in Table 11, it was confirmed that the added thickeners or emulsifiers such as xanthan gum, guar gum, pectin and lecithin did not affect the pH, acidity and salinity of the liquid phase kimchi seasoning composition.

Specifically, it was found that the viscosity increased in the order of xanthan gum, guar gum, and pectin in the order of 52 cP in the no-added group. Particularly, in the case of xanthan gum, the viscosity increased by 2.5 times higher than that of the non-added group by 0.1%, 360 cP when added 0.3%, and 648 cP when added 0.5%.

FIG. 5 is a photograph showing the layer separation phenomenon of the liquid phase kimchi seasoning composition by the addition of a thickener or an emulsifier. As shown in FIG. 5, the layer separation phenomenon occurs in which the liquid and the solid in the seasoning are separated after a certain period of time after the preparation of the liquid seasoning. However, the layer separation phenomenon is observed in the non-addition group and the layer separation phenomenon is observed in the other addition group. It was found that the layer separation phenomenon did not occur in the group with xanthan gum added with high viscosity.

&Lt; Example 6 > Production of kimchi using a mechanical device

As a fluidized-bed kimchi seasoning composition for making kimchi using a seasoning machine, a fluidized-phase kimchi seasoning composition was prepared using the blending ratio finally determined through Examples 1 to 5 above.

Regular kimchi was used as a control, and ordinary kimchi was prepared by adding ordinary water and natural ingredients and no thickening agent. As experimental groups, experimental groups of three groups having the composition shown in Table 12 below were set.

The materials used in the preparation of seasonings were red pepper powder (average particle size of 24 mesh), which was relatively uniform and fine particles in average redness (average particle size of 12 mesh) was purchased through the company. The salt used in the saline production was purchased from Shinan Tidal Flat Silver Salt, and garlic, ginger, welsh onion, anchovy sauce, shrimp, radish and paprika were purchased in the western agricultural and marine products market. Purchased through es food, which handles black food ingredients from Zanthan. The pickled cabbage for the preparation of kimchi was purchased from Gamchu Exhaust (Gwangju). Moisture content of spice was prepared at 87.5% moisture content, considering the results of mixing ratio and permeability, and kimchi was prepared at the spinning speed of 100 rpm by machine.

The standards of liquid seasoning for the supply of seasoning machines were divided into moisture, viscosity, wettability and permeability. The concentration of xanthan gum (0.1%) which can resolve the segregation of spice in the amount of water added was confirmed by preliminary experiments, and 4% of salt water was added to 60% To investigate the color development and the degree of coloring, paprika was divided into two groups: paprika disruption treatment group, Paekyunikcho powder treatment group and mixed treatment group.

Each of the kimchi prepared above was evaluated for quality at 4 ° C for 42 days (6 weeks) at intervals of one week, and FIG. 6 shows photographs of each of the prepared kimchi.

The results of physicochemical evaluation of each kimchi are shown in Fig.

As shown in FIG. 7, the kimchi of the three experimental groups prepared using the Kimchi liquid seasoning according to the present invention had a moisture content ranging from 87 to 91%, while a control group had a level of 85 to 88%. The change of acidity between the samples showed no significant difference between 0.31% and 0.40% at 0th week, but the acidity was 0.96% in control group and 0.55% 0.59%, and the acidity of the control group was higher than that of the paprika disruption solution, Paekyuncho powder and mixed addition group. These results showed that the fermentation was delayed for 6 weeks and that the fermentation was delayed by kimchi added with Paekyuncho powder. The initial pH of each sample was about 4.22 ~ 5.82. The pH decreased with the fermentation period, and all samples tended to decrease at the same level from the first week of storage.

Changes in the salinity of fermented kimchi prepared with the seasoning device were 2.16% in paprika - added group and higher than other samples in the range of 1.77% ~ 1.85%. It is considered that the content of paprika is higher than that of paprika. The change of salinity was not confirmed by storage period and it was confirmed that the method of salinity correction using 4% brine was most desirable for storing Kimchi. Reducing sugar content decreased with storage period. Initial reducing sugar content varied from 35.54 to 45.75 mg / g depending on treatments, but on the 42th day of storage, most of them were 19.23 ~ 21.98 mg / g.

The microbiological evaluation results are shown in Table 13 below.

As shown in Table 13, the number of bacteria in the kimchi added with Paekyuncho powder was the lowest at 6.76 ~ 7.41 log CFU / g in the initial general bacterial mercury storage. In the storage period, the number of control group and paprika added group decreased gradually by 1 week, and the Paekyuncho powdered group and mixed group showed a gradual increase until 3rd week and then decreased after 4th week. The results of lactic acid bacterial counts showed a gradual proliferation of 3.87-4.12 log CFU / g at 0th storage, and a rapid proliferation of 8.39 ~ 8.48log CFU / g at 1th storage. From the 2 nd week, all four samples showed similar decreasing pattern. The yeast fungus results were detected as 2.11 ~ 2.87 log CFU / g in the 0th storage, but not in the 2nd and the 6th storage.

In addition, the evaluation method was used using descriptive terminology of kimchi developed through descriptive analysis and differential discrimination test for kimchi. Ten trained kimchi sensual agents were selected and used for the 7-point line-scaling method The sensory evaluation of the kimchi was carried out, and the results are shown in Table 14 below.

As shown in Table 14, when the sensory test was performed by the 7-point scale method, the highest value of red color was 4.56 ~ 6.20 in the control group added with red pepper powder, and the salty taste was also higher in the control group. In the other items, there was no significant difference between the control group and the experimental group. Compared with the control group, the addition of the paprika disruption liquid or the Paeonia supernatant powder did not affect the original taste of kimchi, .

The fluidized-bed kimchi seasoning composition prepared according to the present invention is a fluidized bed having a high water content and is very suitable for mass production of kimchi by using a mechanical device. It is preferable to add water, preferably red pepper extract or brine The taste and color of the kimchi liquid seasoning can be improved. In addition, the addition of a natural material can further improve the taste and color of the Kimchi liquid seasoning, thereby improving the overall preference degree. Further, the addition of a thickening agent can control the layer separation of the liquid seasoning, And it is more effective for mechanized production of kimchi.

Claims (7)

In a fluidized-phase kimchi seasoning composition, water to make the final moisture content of the fluidized-bed kimchi seasoning composition 80 to 95%; 0.5 to 5% by weight of a natural material consisting of paprika, pavilion and mixtures thereof; And 0.1 to 1% by weight of a thickening agent. The method according to claim 1,
Wherein the water is added in an amount of 70 to 80% by weight based on the total weight of the fluidized-phase kimchi seasoning composition. The method according to claim 1,
Wherein the red pepper powder extract is used in an amount of 2 to 10% by weight based on the total weight of the fluidized-bed kimchi seasoning composition at a concentration of 5 to 20% (v / v) instead of the water. The method of claim 3,
Hot water or hot water at 40 to 100 ° C is added to the red pepper powder to make the red pepper powder have a concentration of 5 to 20% (v / v), and the resulting red pepper powder is ultrasonically extracted for 3 to 10 minutes using an ultrasonic wave extractor. And then filtering the mixture. 5. The method of claim 4,
Wherein the red pepper powder has a particle size of 200 to 1000 mu m. The method according to claim 1,
Wherein 1 to 4% of brine is used instead of the above-mentioned water. The method according to claim 1,
Wherein the thickener is pectin, guar gum or xanthan gum.

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