KR20160082045A - Kimchi sauce and method of thereof - Google Patents

Abstract

The present invention relates to a kimchi sauce and to a method for producing a kimchi sauce. To this end, a method for producing a kimchi sauce according to an embodiment of the present invention comprises: a first step of classifying the contents of capsaicine into first to n^(th) classes to gradually adjust spicy tastes, wherein the n is a natural number of 2 or more; and a second step of producing a kimchi sauce having a classified spicy taste according to the usage thereof by adding lactic acid, salt, and sugar to adjust a sour taste, a salty taste, and a sweet taste, respectively. Thus, according to the kimchi sauce and the method for producing a kimchi sauce according to an embodiment of the present invention, spicy tastes are classified into several classes according to the contents of capsaicine contained in red pepper powder, and a sour taste, a salty taste, and a sweet taste which respectively match with each of the classified classes are optimized, so a spicy taste can be suitably used according to the flavor of consumers. Moreover, usages of the spicy tastes in each of the classes are specifically defined, so a consumer can purchase and suitably use a kimchi sauce as he/she needs. In addition, to adjust the contents of capsaicine in each of the classes, a mixed ratio of the Korean Peninsula peppers, the general taste Dure peppers, the spicy Manita peppers, and the spiciest Chungyang peppers is provided.

Description

{Kimchi sauce and method of thereof}

The present invention relates to a kimchi sauce and a method for producing a kimchi sauce. More specifically, the present invention relates to a process for producing a kimchi sauce and a kimchi sauce, and more particularly to a process for producing safflower sauce, The present invention relates to a kimchi sauce and a method for manufacturing a kimchi sauce so as to appropriately use a hot taste according to the taste of a consumer.

The spicy taste of red pepper is one of the representative and traditional flavors of Korea, which captures the taste of Koreans as in kimchi and kochujang.

According to the National Health and Nutrition Examination Survey conducted by the Ministry of Health and Welfare, the daily intake of red pepper (including kimchi sauce) consumed by one citizen increased by 40% from 5.2g in 1998 to 7.2g in 2005, 4kg is the world's highest level.

In general, the fruit of the Capsicum genus has a chemical called capsaicin, which is spicy when it stimulates the chemoreceptor nerve endings in the skin mucosa.

However, according to recent studies, this capsaicin has an effect of decreasing body weight by increasing the energy consumption through thermogenesis, as well as stimulating our brains and emotions as hot spots are recognized as pain, And induce endorphin synthesis and secretion, thereby relieving stress. In addition, it has been known that such capsaicin has an effect of inhibiting tumor or promoting various bioactivity. Thus, And the consumption is gradually increasing.

However, as mentioned above, the hot spicy taste of the red pepper is so irritating to feel pain that not only a lot of people are reluctant to spicy food, but also a variety of spicy taste ranging from mild flavor to intense spicy taste, Methods that can be easily grasped are being developed.

There is a Scoville Organoleptic Test, which measures the degree of spicy taste of red pepper. It shows how much spicy is expressed in 'Scoville' units, and some of the hot sauces also use Scoville numbers to promote their sales.

This measure of spicy taste was made by the American chemist Wilbur Scoville in 1912. The Scoville scale measures the stimulation or spicy degree of the chili pepper and is the unit of Scoville heat unit; SHU) means the content of capsaicin.

According to Scoville's method, the pepper extract is diluted in the sugar syrup until the taste assessor (usually five) no longer feels "fever" and the dilution is the value of the Scoville scale.

Therefore, sweet pepper or bell pepper without capsaicin has no scorch value because it does not feel fever without diluting. In the case of the hottest red pepper such as Habanero pepper, capsaicin May be 200,000 or more due to an undetectable 200,000-fold diluted extract. In the end, the scoaville sensation measurement method is also subjective because it is based on the sensory test, so it can be inaccurate.

Other quantitative methods include high-performance liquid chromatography (Gillet's method), which measures the amount of capsaicin directly measured in units of ppm in terms of the mathematical conversion scale (depending on the specific capsaicin ) 15, 20 or 30 can be used to convert to the Scoville Scale, which derives results from the American Spice Trading Association (ASTA) stimulus unit (ASTA pungency unit) rather than the Scoville unit.

On the other hand, various attempts have been made to classify the spicy taste of kimchi, which is a traditional spicy food, in order to distinguish the spicy taste step by step and mark it on the wrapping paper so as to facilitate consumers' selection.

For example, in Korean Patent Application Publication No. 2003-71234, there has been proposed a method in which the degree of hotness of kimchi, which is a processed food using kimchi sauce, is classified by capsaicin content or scoobill unit. However, There is a limit to distinguishing hot spots with color, and not only the degree of redness and spicy taste are consistent with each other, but also the problem that spicy taste is difficult for consumers to clearly distinguish hot spots because the capsaicin content or the Scoville unit value is in a continuous line Which is inadequate to be adopted as a food processing method for commercialization.

Korean Patent Laid-Open Publication No. 2009-0016248 (2009.02.13) describes "a method for producing a kimchi sauce capable of adjusting a spicy taste and a sauce for meat including kimchi sauce prepared by the above method" But it does not provide a way to easily select the degree of spicy taste.

The spicy taste of pepper is Korea's representative taste that captures the taste of Koreans. In order to develop traditional foods such as kimchi and to advance into the world market, it is necessary to develop an effective manufacturing method that enables consumers to select and purchase food according to the degree of pungency , It is also important to display the degree of spicy taste of processed kimchi, which is processed food using kimchi sauce. However, it is important for consumers to clearly distinguish the degree of spicy taste by scientifically analyzing the hot taste of kimchi sauce itself, which is a spicy food ingredient, It is urgent to develop an effective technology that can manage the pungent taste to the product.

In this regard, according to the survey of distribution routes of domestic and imported hot peppers in the nutrient pepper test site, most of the respondents answered that the hot mark is needed as a result of the consumers' opinion on the hot taste.

division A sign of a spicy taste need Not required Percentage of responses (%) 98.5 1.5

Therefore, the inventors of the present invention have continued research to develop a kimchi source having a spicy flavor that consumers can clearly distinguish the degree of spicy taste of kimchi sauce and can easily choose according to the purpose of use, The present inventors have completed the present invention by developing a method for providing a matched kimchi sauce having an optimum sourness, salty taste, and sweet taste for each grade as well as an optimum classification according to the content.

[Related Technical Literature]

1. METHOD FOR MANUFACTURING OF KIMCHI BARBECUE AND KIMCHI SAUCE (Patent Application No. 10-2010-0075408)

2. COMPOSITION OF KIMICHI SAUCE AND PREPARATORY METHOD THEREOF (Patent Application No. 10-1996-0006187)

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above problems, and it is an object of the present invention to classify the spicy taste into a grade according to the content of capsaicin contained in red pepper powder and optimize the sourness, salty taste, And to provide a method of manufacturing a kimchi sauce and a kimchi sauce so that a hot taste can be suitably used.

Further, the present invention is to provide a kimchi sauce and a method for manufacturing a kimchi sauce so that a consumer can specifically purchase and use a kimchi sauce for each use by specifically designating the use of each grade of spicy taste.

The present invention also relates to a method for preparing a kimchi sauce and a kimchi sauce to provide a mixing ratio of pepper of Korean peninsula, a sweet cherry variety of regular taste, a manitoba of spicy taste, and a horseradish red pepper for controlling capsaicin content of each grade Method.

However, the objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned can be clearly understood by those skilled in the art from the following description.

In order to accomplish the above object, a method of manufacturing a kimchi sauce according to an embodiment of the present invention includes a first step of classifying capsaicin contents into first to n-th grades (n is a natural number of 2 or more) ; And a second step of preparing a kimchi sauce having a spicy taste for each food use by adding lactic acid, salt, and sugar, respectively, for controlling each of sourness, salty taste and sweetness; .

In this case, the first step is a step for preparing a sauce of hot spicy kimchi sauce corresponding to the first grade, wherein the content of capsaicin is 0.1 mg% to 20 mg%, the lactic acid content is 0.1% w / w to 0.8% w / w, w to 3.0% w / w, and a sugar content of 5% w / w to 30% w / w to prepare a kimchi sauce for use in bread and meat.

In addition, the first step is to prepare capsaicin 20mg% to less than 60mg%, lactic acid content 0.3% w / w to 0.8% w / w, salt content 1.0% w / w To 3.0% w / w, and a sugar content of 5% w / w to 10% w / w to prepare a kimchi sauce for rice and instant kimchi.

In addition, the first step may include a capsaicin content of 60 mg% to 100 mg%, a lactic acid content of 0.3% to 2.5% w / w, a salt content of 1.0% w / w to 10.0% w / w, and a sugar content of 0.1% w / w to 10% w / w to prepare a kimchi sauce for cotton and tortilla.

In addition, the first step may include a step of juice-filtering a product containing at least one of Chinese cabbage and radish so as to include a capsaicin content, then grading the hot taste of the fermented fermented product, and the second step may include: It is preferable to sterilize by controlling with lactic acid, salt and sugar for sour taste, salty taste and sweet taste in accordance with the usage matched with the content, and to pack it in a bottle, pouch, barrel or bag as it is sterilized or concentrated, dried and crushed.

In order to achieve the above object, the kimchi sauce according to the embodiment of the present invention classifies the capsaicin content into first to n-th grades (n is a natural number of 2 or more) for stepwise adjustment of the hot taste, For controlling the sourness, salty taste and sweetness, the content of lactic acid, salt and sugar is adjusted to produce a hot taste grade for each food use.

The method of manufacturing a kimchi sauce and a kimchi sauce according to an embodiment of the present invention can classify the spicy taste into a grade according to the content of capsaicin contained in red pepper powder and optimize the sourness, salty taste, and sweet taste matched to each classified grade, And provides an effect that the hot taste can be suitably used according to the taste of the consumer.

In addition, the method of manufacturing a kimchi sauce and a kimchi sauce according to another embodiment of the present invention can provide an effect that a consumer can purchase a kimchi sauce for each use and suitably use do.

In addition, the method of manufacturing a kimchi sauce and a kimchi sauce according to another embodiment of the present invention is characterized in that for the purpose of controlling the capsaicin content of each grade, red pepper of Korean Peninsula, red pepper of common taste, red pepper of spicy taste, Provides a blend ratio of Cheongyang red pepper.

1 is a schematic flow chart showing a method of manufacturing a kimchi source according to an embodiment of the present invention.
[Fig. 2] to [Fig. 4] are diagrams for explaining the grade display method among the methods of providing the kimchi sauce of [Fig. 1].

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a detailed description of preferred embodiments of the present invention will be given with reference to the accompanying drawings. In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

1 is a schematic flow chart showing a method of manufacturing a kimchi source according to an embodiment of the present invention. 1, in the present invention, in order to identify a substance suitable for making the grade of the hot spicy taste of the kimchi sauce, the correlation between the various ingredients and the spicy taste was analyzed. As a result, the intensity of the spicy taste felt in the mouth, Capsaicin content and glucose and fructose content were not significantly affected.

In order to distinguish the kimchi sauce as spicy taste, the kimchi sauce was prepared with the pepper of the less hot spicy taste, the common spicy red pepper, the hot spicy manichae variety, and the hottest red pepper sauce, respectively, and the content of capsaicin was measured Mixed to the capsaicin content by grade.

Capsaicin contents of red pepper were 10mg%, 30mg%, 90mg% and 110mg%, respectively.

The hot spicy taste of the kimchi sauce prepared by the method of the present invention can be obtained by diluting the hot pepper paste of the Korean Peninsula as it is or a solution containing pure water or distilled water or by using the kimchi sauce and doule The kimchi sauce was mixed at 49:51 so that the capsaicin content was adjusted to be less than 0.1 mg% to 20 mg%.

The usual pungent taste of the kimchi sauce prepared by the method of the present invention can be controlled by mixing the Korean kimchi sauce and the drained kimchi sauce at a ratio of 50:50 or adjusting the maximum capsaicin content For this purpose, the capsicum content is 20mg% or more and less than 60mg% in the mixture of the Korean Peninsula red pepper, the red pepper paste, and the red pepper paste at 25:51:24 or 26:50:24 as it is or used in a solution containing pure water and distilled water Respectively.

In order to control the minimum capsaicin content, the Kimchi sauce prepared by the method of the present invention is prepared by mixing the Korean pepper, red pepper and red pepper at 25: 1: 24 or 25: 50: For the control of maximum capsaicin content, Mannitol red pepper and Cheongyang red pepper are mixed at 50:50 or diluted in a solution containing water or distilled water to obtain a capsaicin content of 26 mg% to 100 mg% .

Thus, the hot spicy taste was classified into three grades, and it was possible to distinguish the hot spicy taste among adjacent grades due to the gap between the respective grades.

The grade of spicy taste classified according to the present invention as grade 3 is as shown in Table 2 below:

division Mild spicy Usually hot Strong hot English mild moderate hot Capsaicin
(Mg%) 0.1 to less than 20 20 to less than 60 60 to 100 Capsaicin
(ppm)
1 to less than 200 200 to less than 600 600 or more and 1000 or less Show pepper picture Of the three white peppers
1 red pepper Of the three white peppers
2 red peppers 3 white peppers
Three red peppers Show semicircle In triplicate
First row red In triplicate
Red second color Three quarters
The third row of red

As shown in the above Table 2, the hot taste can be classified according to the content of capsaicin contained in the kimchi sauce. The hot spicy taste of the first grade is 0.1 mg% or more and less than 20 mg%, and the second grade, , And a strong spicy taste having a grade of 3 was classified into three classes having a capsaicin content of between 60 mg and 100 mg%.

Then, the kimchi sauce is marked with a figure or a table so as to match the grade of the kimchi sauce classified into grade 3 on the wrapping paper to be packed. For example, as shown in [Fig. 2] to [Fig. 4], it can be displayed as a fan shape, a pepper shape or a table. In this case, In the case of a hot spicy taste of a grade 1, a fan (semicircle) or a column 1 of the table is painted in red, and in the case of a spicy taste of a grade 2, In case of a strong spicy taste, it can be displayed in red (semicircle) or column 3 in red.

In addition, when displayed in the shape of red pepper as shown in [Fig. 3], only one of the three hot pepper shapes having a first rank gradation is painted in red, and the second grade, usually hot pepper, Two of them are painted with red inside, and the strong spicy taste of grade 3 can be displayed by painting inside three of the three red peppers in red.

The kimchi sauce of the third grade, which corresponds to each of the kimchi sauce wrapping papers thus marked, can be filled and packed according to the usual method.

The packaging material of the kimchi sauce used in the present invention can be freely used as is conventionally used in the related art.

As described above, according to the present invention, the kimchi sauce classified into three grades according to the content of capsaicin is packed in the wrapping paper marked with each grade, so that the consumers can pack kimchi sauce according to each grade of hot taste, And can manage the hot spice of the final product before the production of processed food using kimchi sauce. This will contribute to increase the income of the traditional food and pepper production farmers by satisfying the taste and mass consumption in the production of kimchi.

Hereinafter, the present invention will be described in more detail based on the following examples. However, the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

[Step 1] A solution containing Capsaicin  Classification of spicy taste according to content

In order to distinguish the spicy taste of kimchi sauce, kimchi sauce was prepared with the spicy pepper of Korean peninsula, the common sweetpotato chili pepper, the hot spicy manitachi variety and the hottest red pepper sauce, respectively. After measuring the content of capsaicin, The kimchi sauce was classified into three levels as shown in Table 3 below according to the content of capsaicin contained in the kimchi sauce.

Capsaicin content in kimchi sauce Classification 0.1mg% or more and less than 20mg% Mild spicy
( Spicy taste Example 1) 20mg% or more and less than 60mg% Usually hot
( Spicy taste Example 2) 60mg% or more and 100mg% or less Strong hot
( Spicy taste Example 3)

Hereinafter, as shown in [Table 3], a mild spicy taste is used as a spicy taste in Example 1, a spicy taste as a spicy taste in Example 2, and a strong spicy taste as a spicy taste Example 3.

[Step 2] The sourness, salty taste, Through control of sweetness  Produce

On the other hand, by adding lactic acid, salt and sugar to each of the above-mentioned capsaicin contents for controlling the spicy taste of the hot spicy kimchi sauce, the hot spicy kimchi sauce and the strong hot spicy kimchi sauce for the harmonious control of sourness, salty taste and sweet taste, To produce a kimchi sauce having a spicy taste. Specific examples of the composition content are as follows.

Kimchi sauce composition content 1st Example

The lactic acid content is 0.1% w / w to 0.8% w / w, the salt content is 0.1% w / w to 3.0% w / w, the sugar content is 5% w / w To 30% w / w for bread and meat.

Meanwhile, the following [Table 4] shows that when preparing a saucy hot-spiced kimchi sauce having a capsaicin content of 0.1 mg% or more and less than 20 mg%, it is possible to obtain safflower kimchi sauce having a precise lactic acid, salt and sugar content, This chart shows the results of the sensory test for the spicy taste.

Here, the mild spicy kimchi sauce has a lactic acid content of 0.1% w / w to 0.8% w / w, a salt content of 0.1% w / w to 3.0% w / w with a capsaicin content of 0.1 mg% to less than 20 mg% A lactic acid content of 0.1% w / w to 0.8% w / w, a salt content of 0.1% w / w to 3.0% w / w, a sugar content of 5% Spicy flavor, spicy taste, and overall score were evaluated in 30 trained workers who were different in the difference in sensory properties from the control except w / w to 30% w / w. Specifically, the spicy and hot spices of the kimchi sauce are distinguished by the grade, the case of being distinguished, the case of being slightly differentiated, the case of being normal, ), Excellent (6 points), slightly superior (5 points), normal (4 points), slightly worse (3 points), and poor (2 points or less). The results are shown in Table 4 below.

division Reference example Control Example 1
(Changed from 0.9% w / w to 0.1.6% w / w in the reference example) Control Example 2
(Salt content changed from 0.4% w / w to 0.6% w / w in the reference example)

Control Example 3
(Changing the sugar content from 31% w / w to 55% w / w in the reference example)
Spicy incense 6.5 ± 1.1 4.6 ± 1.2 4.6 ± 1.2
4.9 ± 1.1
Hot 6.6 ± 1.2 4.7 ± 1.3 4.5 ± 1.3
4.8 ± 1.2
Overall score 6.5 ± 1.2 4.7 ± 1.2 4.5 ± 1.3
4.8 ± 1.2

Kimchi sauce composition content Second Example

The hot spicy kimchi sauce has a capsaicin content of 20mg% to less than 60mg%, a lactic acid content of 0.3% to 0.8% w / w, a salt content of 1.0% to 3.0% w / w, a sugar content of 5% 10% w / w for rice and instant kimchi.

On the other hand, the following [Table 5] shows the above-mentioned mild spicy kimchi sauce having a precise content of lactic acid, salt and sugar, respectively, when preparing a hot spicy kimchi sauce having a capsaicin content of 20 mg% to less than 60 mg% The results of the sensory evaluation of flavor and hot taste are shown in Fig.

Herein, usually, the hot spicy kimchi sauce has a lactic acid content of 0.3% w / w to 0.8% w / w, a salt content of 1.0% w / w to 3.0% w / w and a sugar content of 20 mg to 60 mg% And a reference content containing 5% w / w to 10% w / w, a lactic acid content of 0.3% w / w to 0.8% w / w, a salt content of 1.0% w / w to 3.0% w / w, a sugar content of 5% w The spicy flavor, hot spots and overall scores were evaluated in 30 trained workers who were different in the difference of sensory properties from the control samples from / w to 10% w / w. Specifically, the spicy and hot spices of the kimchi sauce are distinguished by the grade, the case of being distinguished, the case of being slightly differentiated, the case of being normal, ), Excellent (6 points), slightly superior (5 points), normal (4 points), slightly worse (3 points), and poor (2 points or less). The results are shown in Table 5 below.

division Reference example Control Example 1
(Changing the lactic acid content from 0.9% w / w to 1.4% w / w in the reference example) Control Example 2
(Salt content changed from 4.0% w / w to 6.0% w / w in the reference example)

Control Example 3
(Changing the sugar content from 11% w / w to 15% w / w in the reference example)
Spicy incense 6.4 ± 1.3 4.8 ± 1.3 4.7 ± 1.1
4.3 ± 1.3
Hot 6.5 ± 1.4 4.8 ± 1.2 4.5 ± 1.1
4.7 ± 1.4
Overall score 6.4 ± 1.2 4.8 ± 1.1 4.6 ± 1.2
4.5 ± 1.2

Kimchi sauce composition content Third Example

The strong spicy kimchi sauce has a capsaicin content of 60mg% to 100mg%, a lactic acid content of 0.3% to 2.5% w / w, a salt content of 1.0% to 10.0% w / w, a sugar content of 0.1% 10% w / w for cotton and tortillas.

On the other hand, the following [Table 6] shows that when preparing a strong spicy kimchi sauce having a capsaicin content of 60 mg% or more and 100 mg% or less, each of the above-described spicy and hot spicy sauces with a spicy sauce of Kimchi sauce having a precise content of lactic acid, This is a chart showing the results of the sensory test on the classification.

, Where strong spicy kimchi source capsaicin content 60mg% more than 100mg% fixed while below, jeotsan content of 0.3% w / w to 2.5% w / w, salt content of 1.0% w / w to 10.0% w / w, of sugar A content of lactic acid of 0.3% w / w to 2.5% w / w, a salt content of 1.0% w / w to 10.0% w / w, a content of sugar of 0.1% Spicy flavor, hot spots, and overall scores were evaluated in 30 trained workers who were different in the difference in sensory properties from the control from w / w to 10% w / w. Specifically, the spicy and hot spices of the kimchi sauce are distinguished by the grade, the case of being distinguished, the case of being slightly differentiated, the case of being normal, ), Excellent (6 points), slightly superior (5 points), normal (4 points), slightly worse (3 points), and poor (2 points or less). The results are shown in Table 6 below.

division Reference example Control Example 1
(Changed from 2.6% w / w to 4.8% w / w in the reference example) Control Example 2
(Salt content changed from 11.0% w / w to 20.0% w / w in the reference example)

Control Example 3
(Changed from 10.1% w / w to 20.1% w / w in the standard example)
Spicy incense 5.9 ± 1.1 3.9 ± 1.4 3.8 ± 1.3
3.6 ± 1.1
Hot 6.1 ± 1.2 4.1 ± 1.2 4.2 ± 1.4
4.2 ± 1.1
Overall score 6.0 ± 1.2 4.0 ± 1.3 4.0 ± 1.3
3.9 ± 1.3

Hereinafter, an embodiment of a specific method for manufacturing a kimchi sauce for harmonious control of hot, sour, salty, and sweet taste in a kimchi sauce will be described.

How to make kimchi sauce Example  One

In preparing a kimchi sauce, it is preferred to include at least one of the Chinese cabbage and the radish. The hot sauce contains capsaicin contents corresponding to Examples 1 to 3, and the content of each kimchi sauce composition content corresponding to one of Examples 1 to 3 After adding lactic acid and salt to the juice and filtering the juice, the sugar content of each of the kimchi sauce composition contents was adjusted to be one of the sugars matched to one of Examples 1 to 3, and the filtered juice was sterilized. .

How to make kimchi sauce Example  2

Spicy taste The safflower of the fermented fermentation broth was subjected to juice filtration containing at least one of Chinese cabbage and radish to contain the capsaicin content corresponding to Examples 1 to 3, Salt, and sweetness were sterilized by controlling the content of each of the kimchi sauce compositions with lactic acid, salt, and sugar that match one of Examples 1 to 3, and the mixture was sterilized as it was, or was concentrated, dried, Crush it and pack it in a bottle, pouch, barrel, or bag.

How to make kimchi sauce Example  3

1 to 5% w / w of salt and spicy flavor. The safflower of the filtered juice is subjected to juice filtration containing at least one of Chinese cabbage and radish to include the capsaicin content corresponding to Examples 1 to 3, %, And the filtered juice having the sugar content adjusted by heating is heated and sterilized at 63 to 95 ° C for 5 to 30 minutes. Then, Lactobacillus plantarum, Lactobacillus sakei, , Lactobacillus acidophilus, Lactobacillus casei, Leuconostoc citrium, Weissella sp, yeast alone or in combination to obtain an acid value of 0.1 to 2.5% To produce a kimchi sauce.

How to make kimchi sauce Example  4

Chinese cabbage, and radish. Each of the kimchi sauce composition contents was mixed with salt to have a content matched to one of the examples 1 to 3, followed by juice filtration. Thereafter, one of the kimchi source composition contents Examples 1 to 3 Adjust the sugar content with matching sugar, sterilize the filtered juice, and inoculate lactic acid bacteria in the sterilized solution and ferment.

Thereafter, the spicy taste corresponding to the spicy taste of the fermentation broth was made into 1 to 3 grades so as to include the capsaicin content corresponding to Examples 1 to 3. The degree of flavor of the fermented broth was adjusted to 1 to 3 according to the application, and organic acid, amino acid, salt, saccharide, ginger, The homogenized solution is heated and sterilized at 63 to 95 ° C for 5 to 30 minutes and then directly or concentrated, dried and pulverized to prepare a bottle, a pouch, , Packaged in tobacco and pouch, provide a kimchi sauce that is graded as spicy.

[Step 3] Display the spicy taste of kimchi sauce

In the following description, the grade of spicy taste is expressed as a sector (semicircle) as shown in [Fig. 2]. The gentle taste is graded as 1 grade, usually 2 grade, and strong grade 3 grade.

Show spicy Example  One

The kimchi sauce classified into three grades according to the degree of spicy taste was marked on the wrapping paper according to the method shown in [Fig. 2]. That is, in the case of a mild spicy taste, the first row is painted in red. In the case of a mild taste, the second row is painted in red. In the case of a strong spicy taste, the third row is painted in red.

Show spicy Example  2

In the same manner as in Example 1, the kimchi sauce was classified into three grades, and the grade of the kimchi sauce wrapper was graded as shown in [Fig. 3]. That is, in the case of a mild spicy taste, only one red pepper is painted in red, and in case of a hot spicy, two red peppers are painted in red, and in case of a strong hot pepper, three red peppers are painted in red.

Show spicy Example  3

In the same manner as in Example 1, the kimchi sauce was classified into three grades, and the grade of the kimchi sauce wrapper was graded as shown in [Fig. 4]. That is, in the case of a mild spicy taste, the first row is painted in red. In the case of hot spicy, the second row is painted in red, and in the case of strong spicy, the third row is painted in red.

Show spicy Comparative Example  One

The kimchi sauce was classified into a continuous line according to the capsaicin content on the basis of the food standard standard number T020 8.4.1 "Hot spicy indication of the kimchi sauce" shown in the following [Table 7].

Hot Capsaicin content (mg%) Mild taste
Slightly hot (slightly hot)
Usually moderate
Spicy (very hot)
Extremely hot <0.3
0.3-1.5
1.5-3.0
3.0-4.5
> 4.5

Thereafter, the kimchi sauce classified into a continuous line was packed in a wrapping paper marked with 'mild taste', 'slightly hot taste', 'usual hot taste', 'hot taste' and 'very hot taste'.

Show spicy Comparative Example  2

Except that the kimchi sauce is classified into five grades according to the skovvil unit based on the food standard standard No. T020 8.4.1 "hot spicy taste indication" method as shown in the following [Table 8] The kimchi sauce classified by the same method as in Example 1 was packed.

Hot (scoville heat unit) Mild taste
Slightly hot (slightly hot)
Usually moderate
Spicy (very hot)
Extremely hot <45
45 ~ 200
200 to 450
450 to 600
> 600

Spicy sensory test 1

Spicy Taste Display of the Present Invention The spicy taste display 3, the spicy taste display comparative example 1, and the spicy taste display comparative example 2 were prepared. Spicy taste and overall score were evaluated. Specifically, the spicy and hot spices of the kimchi sauce are distinguished by the grade, the case of being distinguished, the case of being slightly differentiated, the case of being normal, ), Excellent (6 points), slightly superior (5 points), normal (4 points), slightly worse (3 points), and poor (2 points or less). The results are shown in Table 9 below.

division Example 1 Example 2 Example 3
Comparative Example 1 Comparative Example 2 Spicy incense 6.7 ± 1.1 6.7 ± 1.2 6.8 ± 1.2
5.2 ± 1.1 4.8 ± 1.2 Hot 6.8 ± 1.2 6.8 ± 1.3 6.7 ± 1.3
5.3 ± 1.2 4.7 ± 1.1 Overall score 6.7 ± 1.2 6.7 ± 1.2 6.8 ± 1.3
5.2 ± 1.2 4.8 ± 1.2

As shown in the above Table 9, the spicy taste of the present invention was classified into Classes 1, 2, and 3 of the present invention. That is, it can be seen that the distinction of the taste to the mild spicy taste, the normal spicy taste and the strong spicy taste clearly appears. On the other hand, in the cases of Comparative Examples 1 and 2 in which the hot spicy taste was displayed, it was found that all the kimchi sauces had a difficulty in distinguishing the spicy flavor and hot flavor from each other.

Spicy sensory test 2

The spicy taste display examples 1 and 2 of the present invention and the spicy taste display comparative example 1 were used to prepare kimchi using the kimchi sauce packed in the package, And overall score. Evaluation scores were performed in the same manner as in the above sensory test 1, and the results are shown in Table 9 below.

division A kimchi prepared using the kimchi sauce of Example 1 A kimchi prepared using the kimchi sauce of Example 2 A kimchi prepared using the kimchi sauce of Comparative Example 1 Spicy incense 6.7 ± 1.1 6.7 ± 1.4 5.2 ± 1.4 Hot 6.8 ± 1.3 6.9 ± 1.3 5.1 ± 1.2 Overall score 6.7 ± 1.2 6.8 ± 1.2 5.1 ± 1.3

As shown in the above Table 10, in the case of producing kimchi using the kimchi sauce classified into three grades according to the spicy taste display examples 1 and 2 according to the present invention and packed into respective grades, spicy and hot spices It can be seen that it is clearly distinguished. On the other hand, in the case of the kimchi prepared using the kimchi sauce of Comparative Example 1 in which the spicy taste was displayed, it was found that the distinction between the spicy and hot spices was ambiguous and it was not easy to discriminate accurately.

[Step 4] Filling  And packaging

In step 3, the kimchi sauce classified into grade 3 classified in step 1 was matched to the wrapping paper marked according to the spicy taste and packed according to the usual method.

As described above, preferred embodiments of the present invention have been disclosed in the present specification and drawings, and although specific terms have been used, they have been used only in a general sense to easily describe the technical contents of the present invention and to facilitate understanding of the invention , And are not intended to limit the scope of the present invention. It is to be understood by those skilled in the art that other modifications based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.

Claims (6)

A first step of classifying the capsaicin contents into first to n-th grades (n is a natural number of 2 or more) for stepwise adjustment to the spicy taste; And
A second step of preparing a kimchi sauce having a spicy taste for each food use by adding lactic acid, salt and sugar, respectively, for controlling each of sourness, salty taste and sweetness; &Lt; / RTI &gt;
The method according to claim 1,
Capsicin content of 0.1 mg% or more and less than 20 mg%, lactic acid content 0.1% w / w to 0.8% w / w, salt content 0.1% w / w to 3.0% w / w of the first grade, , And a sugar content of 5% w / w to 30% w / w to produce a kimchi sauce for use in bread and meat.
The method according to claim 1,
Capsaicin content of 20mg% to less than 60mg%, lactic acid content of 0.3% w / w to 0.8% w / w, salt content of 1.0% w / w to 3.0% w / w, And a sugar content of 5% w / w to 10% w / w to produce a kimchi sauce to be used for rice and instant kimchi.
2. The method according to claim 1,
A content of lactic acid of 0.3% w / w to 2.5% w / w, a salt content of 1.0% w / w to 10.0% w / w, a capsaicin content of 60 mg to 100 mg% And a sugar content of 0.1% w / w to 10% w / w to produce a kimchi sauce for use in cotton and tortillas.
2. The method according to claim 1,
Capsaicin content of at least one of Chinese cabbage and radish is subjected to juice filtration and then the fermented fermentation liquid is graded to have a hot taste,
The second step may be sterilized by controlling with lactic acid, salt and sugar for sour taste, salty taste and sweet taste according to the use matched to the content of the kimchi sauce composition according to each grade, and may be sterilized or concentrated, dried, , A bag, and a bag.
In order to control the spicy taste, the capsaicin content is classified into first to n-th grades (n is a natural number of 2 or more), and each of the classified grades is further diluted with lactic acid, salt, The kimchi sauce is prepared by adjusting the content and adding spicy taste to each food use.

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