KR20160085062A - Method for Composit-type Flavoring Food Blended with Kimchi Broth and Meat Broth - Google Patents

Abstract

The present invention relates to a composite seasoning food in which Kimchi broth and meat broth are branded, and a manufacturing method thereof. More specifically, the present invention relates to a process for producing a kimchi broth using a kimchi sauce, a step for preparing a kimchi broth, a step for preparing a meat flavor and a meat broth using a Maillard reaction technique, a step for preparing a kimchi broth, Taste) seasoning food and complex type (chigemate) seasoning food.
The compound seasoning food of the present invention provides a kimchi taste for aesthetic taste and a stew taste for meat beauty, and thus can be used variously according to the use.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a composite seasoning food, which is branded with Kimchi broth and meat broth,

The present invention relates to a method of producing a hybrid seasoned food branded with Kimchi Broth and Meat Broth. More specifically, the present invention relates to a process for producing kimchi broth by establishing a kimchi broth manufacturing process using the kimchi sauce, a step for preparing the meat broth using the Maillard reaction technique, and an optimum mixing ratio of the kimchi broth and the meat broth And a step of producing a composite seasoning food.

The compound seasoning food of the present invention provides a kimchi taste for aesthetic taste and a stew taste for meat beauty, and thus can be used variously according to the use.

Compound seasoned food is used to impart a unique taste and flavor to a food, as defined in the Food Sanitation Act of Korea (Food Safety Act), and is a foodstuff containing a saccharide, a salt, a spice, a protein hydrolyzate, a yeast or an extract thereof, Additives, and the like, and processed by a method such as drying in powder, granule or solid form.

Seasoning refers to a series of processes that eliminate or eliminate undesirable flavors and odors by improving the taste or flavor of all artificial and natural flavors, fragrances, and spices by using all seasonings, spices, and spices. Is used in a broader sense. Spices should not be added as a vegetable product in nature or as a mixture of them, as defined by the International Organization for Standardization (ISO), which is used to add flavor, seasoning and odor of food. This decomposition means that a sense of smell is compounded. flavor (flavor, flavor) is a combination of taste and smell. It defines that it can be affected by pain, hotness, coldness, and sensation. The blending technique is a method in which the meat broth and the meat broth are used as base to blend various meat extracts, seafood extracts, spices, saccharides, and fragrances in stages according to their particle size, physical properties and functions, And process standards for the manufacture of inspections and natural flavor materials. These functional and sequential combination techniques are indeed important factors in the industrial field. It is widely used as a seasoning, spice, spice, flavor and flavor combination to improve taste, seasoning and smell in various foods and foods.

Recently, as the variety of instant food market and the intake of meat processed food have increased, interest in meat like flavor has been rising in terms of replacement of meat products. The development and supply of various kinds of meat flavor has become an important part of the Korean food industry. While most spices are based on vegetable materials, meat flavors are known to undergo complex biochemical changes to produce an overall taste, and a unique meat flavor is formed through the reaction between fat and non-fat components during cooking. Especially, cysteine, sugar, HVP and yeast extract are widely used as the precursors mainly used for the development of meat flavor. The development of a preferred artificial meat flavor can not be achieved only by the reaction of one or two ingredients, and the use of appropriate natural materials may give more access to the meat flavor. In order to develop new foods to meet various consumers' preferences, it is required to develop techniques for enhancing flavor, such as improving the color and flavor of foods. Flavors produced from precursors in food, especially by heating, are called reaction flavors. This reactive flavor technology is currently used in the perfumery industry to produce boiled beef or savory flavors, and HVP is also used as a precursor to the process flavor. In addition, we have attempted to develop a flavor by using sugar - amino acid reaction using process - flavor technology and to develop a flavor by adding HVP and yeast extract to maillard reaction precursors. In other words, research has been published to develop beef flavor, meat flavor and meat broth using reaction flavor technology.

Kimchi consists of pickled cabbage, red pepper powder, chopped garlic, chopped ginger, anchovy liquid milk, sugar, glutinous rice paste, radish, leek, and safflower. Kimchi sauce is prepared by crushing cabbage kimchi, which consists of cabbage kimchi, sugar, starch, vinegar, salt, and natural orange paprika powder, with a blender to produce kimchi sauce. Kimchi broth is prepared by adding seasonings and additives to kimchi sauce or seasoning.

The meat flavor is HVP, palm oil, and yeast extract. The mixture is reacted at 90 ~ 98 ℃ while rotating with a stirrer, and sodium carbonate is added to adjust the pH to 6.5 ~ 7.0. At the time the reactor temperature rises, the remaining powder ingredients are mixed to form a liquid meat flavor. After further concentration, the meat flavor of paste is prepared according to Brix 80. Alternatively, the meat flavor on the paste is dried at 70 ° C for 5 to 6 hours to prepare a powdered meat flavor.

The broth of meat broth is prepared by adding raw garlic, green onion and onion to the prepared meat flavor, concentrating it according to the reaction conditions, and then producing meat broth in the form of dough and powder. Mixed seasoning foods blended are prepared by blending various kinds of meat extracts, seafood extracts, spices, sugars, perfumes, etc. according to grain size, physical properties, and functions step by step using the above kimchi sauce and meat broth as a base After which it will be tested for constitution, inspection and natural flavor. These functional and sequential combination techniques are indeed important factors in the industrial field. It is widely used as a seasoning, spice, spice, flavor and flavor combination to improve taste, seasoning and smell in various foods and foods.

In the prior art related to the present invention, Korea Patent Registration No. 10-1031320 (powdered seasoning food for instant rice cake soup) is a powdered seasoning food for instant rice cake soup which contains green tea extract or green tea powder instead of refined salt, It has a lower sodium content than conventional powdered seasoning containing salt and is rich in various minerals such as calcium, magnesium, potassium and iron, and is rich in dietary fiber, amino acid, saponin, germanium, etc., Anyone can easily cook rice cake soup and noodle soup to eat. Korean Patent Laid-Open No. 10-2011-0101305 (Multifunctional Composite Seasoned Food) is prepared by mixing 45% by weight of pineapple enzyme solution and 43% by weight of purified vinegar liquid and 12% by weight of salt weight. to be. Korean Patent Registration No. 10-0750072 (a method of producing a complex seasoning) is a method for producing a combination seasoning composition comprising (a) a group consisting of salt, a soy sauce powder, a vegetable protein hydrolyzate and a beef, pork, chicken, clam, bones, Adding powder selected from the group consisting of onion powder, garlic powder, sodium succinate and organic acid to the selected animal concentrate powder to uniformly stir the highly hygroscopic powder raw material, and coating the agitated product with the same vegetable oil; (b) a method of preparing a coating composition comprising a low hygroscopic powder raw material comprising starch, wheat flour, sodium monoglutamate, sugar, glucose, nucleic acid and spice, and an onion concentrate, a garlic concentrate, an uncooked liquid, a Chinese cabbage concentrate, A fish concentrate, a poultry concentrate, a chicken concentrate, a fish concentrate and a seaweed concentrate, and a vegetable concentrate selected from the group consisting of a poultry concentrate, a parsley concentrate and a pepper concentrate, Sequentially adding a liquid raw material containing fragrances selected from the group and mixing them to form granules while mixing; And (c) circulating the dried gas in the granules of the step (b) to dry the granules.

However, these prior arts relate to a kimchi sauce and a meat broth, and the present invention is different from the technical constitution.

Based on the traditional kimchi sauce ingredients, it is possible to combine kimchi sauce with seasoning ingredients such as meat flavor, flavor enhancer, herb, spice, organic acids, HVP, HAP, MSG, - There is a need to develop and distribute kimchi flavor as a representative country of kimchi by expressing a complex flavor substance. Therefore, it is an important point for development of competitive domestic seasoning foods and food processing materials that provide diverse flavor and functionality while responding to foreign compound seasoning foods. There is no case that Kimchi sauce seasoning was developed and used in the food processing industry, especially snacks and snacks, so it is urgent to develop and distribute the kimchi season as a kimchi successor country.

In order to globalize Korean traditional food, diversification of spice Kimchi sauce product, which is one of kimchi ingredients, is urgently needed and important. The seasoning and blending techniques of traditional Korean tastes based on the development of basic materials and quality characteristics of condiments, which are the basic base of kimchi taste, By developing and commercializing natural flavor substances, it plays an important role in the development of seasoning foods and food processing materials, and diversifies the products so that they can be easily cooked in the form of powder, granules, liquid / paste, etc. therefore

Based on traditional Korean flavors, such as traditional Korean pasta that has been used for many years as a natural seasoning, seasoning and blending technology has been established to develop and commercialize a variety of natural flavor substances, thereby creating a competitive domestic seasoning food and food processing To develop the material of.

The present invention relates to a process for producing kimchi sauce and kimchi sauce broth, a broth preparation step of meat flavor and meat using maillard reaction technique, and a blending of flavor and seasoning food with optimal blending of kimchi sauce broth and meat broth And a step of producing a seasoned food.

The compound seasoning food of the present invention provides a kimchi taste for aesthetic taste and a stew taste for meat beauty, and thus can be used variously according to the use. In order to activate the seasoning food industry and the seasoning market, it is used to make food materials (various kinds of sauces, ketchups, currys, spices) in the seasoning industry, food ingredients in the field of noodle industry It will be expanded into seasoning raw materials in industry (using seasoning raw materials for snacks / confectionery) and raw materials for flavor enhancement in meat processing industry (ham, sausage, steak, and other meat products).

1 is a manufacturing process diagram of the present invention.
FIG. 2 shows changes in pH, salinity, and acidity of Chinese cabbage kimchi by storage period.
Fig. 3 is the vitamin C change of the kimchi sauce according to storage period.
4 is a graph showing changes in the viscosity of the kimchi sauce according to storage periods.
Fig. 5 shows changes in the total number of kimchi sauces per storage period.
6 is a change in the number of lactic acid bacteria in the kimchi sauce for each storage period.
Figure 7 shows the reaction form with the flavor precursor that affects the meat aroma.
FIG. 8 is a steady flow characteristic of a combined seasoning food prepared by combining Kimchi sauce at 25.degree.
FIG. 9 is a dynamic flow characteristic of a composite seasoning food prepared by combining Kimchi sauce at 25.degree.

The present invention relates to a composite seasoning food in which kimchi sauce broth and meat broth are branded and a method for producing the same. More specifically, the present invention relates to a process for preparing kimchi sauce and a kimchi sauce broth, a process for preparing meat flavor and meat broth using the maillard reaction technique, and a method of blending the kimchi broth and meat broth, And a step of producing a complex type (chigemate) seasoning food.

<Preparation Example 1> Preparation of red cabbage kimchi

The prepared Chinese cabbage was cut into four equal parts in a cross shape and then cut into 10% brine for 10 hours, washed three times in running water, and dehydrated for 3 hours to obtain pickled cabbage. To 100 g of pickled cabbage, 4.5 g of red pepper powder, 2.0 g of garlic, 1.0 g of anchovy sauce, 5.0 g of anchovy sauce, 0.5 g of sugar, 8.5 g of glutinous rice, 10.0 g of radish, 5.0 g of leek, 500 g of the mixture was placed in a container and aged at 5 캜 to prepare a red cabbage kimchi. When red cabbage kimchi was prepared, Chinese cabbage was cut into 4cm length and 5cm length, and Chinese cabbage and leek were cut into 5cm length.

Preparation Example 2: Preparation of Kimchi sauce

The red cabbage kimchi obtained in Preparation Example 1 was pulverized with a blender (Lon power-DA505, Daesung Atron). 61% by weight of ground red cabbage kimchi, 36.4% by weight of sugar, 0.6% by weight of corn starch, 0.6% by weight of vinegar, 0.4% by weight of salt and 1.0% Source. In the above, sugar starch and oligosaccharide were mixed in a weight ratio of 50:50.

Mixing ratio of Kimchi source material (unit:% by weight) division Kimchi sauce 1 Kimchi sauce 2 Kimchi sauce 3 Kimchi  61.0  61.3  61.5 sugars 36.4 36.7  35.4 Corn starch 0.6 0.8 0.6 vinegar 0.6 0.6 0.6 Salt 0.4 0.6 0.4 Natural pigment 1.0 - 1.5 system 100 100 100 preference 1st 2nd place 3rd place

Kimchi sauce 1, 2 and 3 showed sensory preference in the order of Kimchi sauce 1> Kimchi sauce 2> Kimchi sauce 3 through qualitative sensory preference.

Changes in pH and Total Acidity of Kimchi Sauce (Based on Kimchi Sauce 1) Days saved pH Total acidity (%) Days saved pH Total acidity (%) 0 4.1 ± 0.01 0.85 ± 0.01 49 4.2 ± 0.02 0.94 + 0.02 7 4.1 ± 0.01 0.80 + 0.02 56 4.2 ± 0.02 0.95 + - 0.01 14 4.1 ± 0.01 0.83 0.02 63 4.2 ± 0.02 0.96 ± 0.01 21 4.1 ± 0.02 0.86 + 0.02 70 4.2 ± 0.01 0.96 + 0.02 28 4.2 ± 0.02 0.87 ± 0.02 77 4.1 ± 0.01 0.97 + 0.02 35 4.1 ± 0.01 0.91 + - 0.01 91 4.1 ± 0.02 1.00 + 0.02 42 4.1 ± 0.01 0.92 + - 0.01 - - -

In the results of Table 2, the pH of the kimchi sauce was pH 4.1, the kimchi sauce 1 was pH 3.7, and the kimchi sauce 3 was pH 3.9 at the initial stage of storage. As the storage period increased, the total acidity increased to similar trends in each source, but no significant change was observed. Therefore, the kimchi sauce was not changed significantly even after storage for 91 days regardless of the pH and total acidity of kimchi sauce, suggesting that the added sugar, vinegar and salt added to kimchi sauce prolonged quality life.

Changes in the color of kimchi sauce (based on kimchi sauce 1) Days saved L value a value b value Days saved L value a value b value 0 34.4 ± 0.32 17.9 ± 0.345 10.4 ± 0.03 49 35.7 ± 1.02 17.8 ± 2.34 12.2 ± 1.25 7 31.3 ± 1.47 17.9 + 0.38 10.3 + 0.04 56 34.3 ± 0.68 18.0 ± 1.65 10.9 ± 0.76 14 32.3 ± 0.42 16.8 ± 0.43 10.2 ± 0.26 63 35.2 ± 0.75 18.0 ± 1.27 11.7 ± 0.59 21 33.8 ± 0.67 17.8 ± 1.23 11.1 ± 1.19 70 32.9 ± 1.26 19.2 ± 1.85 13.8 ± 0.66 28 32.0 ± 0.33 18.0 ± 1.06 10.2 ± 0.79 77 34.8 ± 1.46 19.3 ± 0.68 13.1 ± 0.78 35 33.3 ± 0.28 18.9 ± 1.26 12.2 ± 3.25 91 32.6 ± 0.74 19.7 ± 0.90 13.3 ± 0.75 42 31.8 ± 0.63 18.4 ± 2.03 11.6 ± 2.26 - - - -

In Table 3, the change in color of the kimchi sauce was measured mechanically by dividing the change in color by the lightness (L value), redness (a value), yellowness (b value), and total color difference (ΔE) The values of a and b were 34.4, 17.9 and 10.4, respectively. The kimchi source 2 was 55.5, -2.7 and 16.9, and the kimchi source 3 was 51.9, 10.7 and 32.5.

Sensory characteristics of kimchi sauce according to storage period storage duration Kimchi sauce Color smell Texture flavor Comprehensive
Likelihood 0 weeks One 6.9 5.7 5.1 6.1 6.6 2 6.5 5.5 4.9 5.8 6.3 3 6.3 5.3 4.8 5.5 6.1 8 weeks One 6.9 5.9 5.9 6.0 6.1 2 6.6 5.4 5.4 5.8 5.9 3 6.2 5.3 5.2 5.4 5.5 16 weeks One 6.4 4.5 5.9 5.3 5.5 2 6.3 4.3 5.3 5.1 5.1 3 6.1 4.1 5.1 4.9 4.9

The color, odor, texture, and taste of the kimchi sauce are shown in Table 4, which is the result of the sensory evaluation (7-point symbol scale method) of each of the kimchi sources 1, , And overall liking, each source was significantly higher in all sources than in all sources.

&Lt; Example 1 > Kimchi source reconstitution

Chinese cabbage kimchi, which consists of 70.8% of pickled cabbage, 3.2% of red pepper powder, 1.4% of minced garlic, 0.7% of anchovy sauce, 3.5% of anchovy sauce, 0.4% of sugar, 6% of glutinous rice paste, 7% , Starch, vinegar, salt, natural additives (perennial powder, paprika powder, chili paste) are prepared and measured as shown in the following Table 5, and they are put into a mixer and sufficiently pulverized. The quality of the raw materials pulverized with a blender is checked, and the contents are put into a polyethylene bag. The outer bags are packed in a paper box, and the product is stored in a refrigerator.

Reconstruction of kimchi sauce mixture ratio (unit:%) Ingredients Kimchi sauce 4 Kimchi sauce 5 Ingredients Kimchi sauce 6 Kimchi (Original) 61 60 Kimchi 61 Syrup 5: Oligosaccharide 5 36.4 36.4 corn syrup 18.2 Corn starch 0.6 0.6 oligosaccharide 18.2 vinegar 0.6 0.6 Corn starch 0.6 Salt 0.4 0.4 Salt 0.4 Powder of perennial plant 1.0 1.0 paprika 1.0 Chili paste - 1.0 vinegar 0.6 system 100 100 - 100 Sensory preference 3rd place 2nd place 1st

The sensory evaluation was carried out according to the above mixing ratio. As a result, the taste was superior in order of Kimchi sauce 6> Kimchi sauce 4> Kimchi sauce 5. It is considered that the taste of natural additives and vinegar influenced.

Example 2 : Preparation of kimchi broth and powder

The kimchi sauce, garlic, fresh onion, onion, paprika and ginger were prepared as shown in the following Table 6 on the basis of the kimchi sources 6 and 4 of the above-described Example 1 and sufficiently dried to a moisture content of 7% or less in a vacuum drier , The product is put into a blender and crushed evenly. After collecting samples and inspecting the quality, enclose the contents in a polyethylene bag, enclose them in a paper box, pack the products, and refrigerate.

Composition ratio of Kimchi broth (unit:%) Name of raw material Kimchi Broth 1 Kimchi Broth 2 Remarks  Kimchi sauce 92.48 90 Application of Kimchi sauce 1
Cabbage kimchi (red kimchi) 61%,
18.2% of starch syrup, 18.2% of oligosaccharide, 0.6% of corn starch, 0.4% of salt, 1.0% of paprika, 0.6% of vinegar,  garlic 2.03 1.5 Raw 2.03 2 onion 2.03 4 paprika 1.02 2 ginger 0.41 0.5 system 100 100 Sensory preference 1st 2nd place

The sensory evaluation was carried out according to the blending ratio as described above, indicating that Kimchi broth 1> kimchi broth 2 was superior in order. It is considered that the taste of natural additive influenced.

80% of the above-mentioned kimchi broth and 20% of dextrin were weighed, mixed, stirred evenly for 10 minutes, dried and pulverized in a hot air drier, and a kimchi broth powder was prepared. After collecting samples and inspecting the quality, enclose the contents in a polyethylene bag, enclose them in a paper box, pack the products, and store them at room temperature.

Example 3: Meat flavor and Meat broth powder

<Preparation step of meat flavor>

According to the mail rod reaction conditions in Table 7 and the ratio of the raw material of Table 8, the Meadlade reaction was measured by weighing 71.5 to 74.5% of HVP, 0.53 to 0.7% of palm oil and 10.5 to 14.77% of yeast extract as liquid substances, The pH of the reaction mixture was adjusted to 6.5 to 7.0, and the temperature of the reaction mixture was maintained at 90 to 98 캜, and 5.5 to 6.8% of purified salt, 3 to 4.5% of MSG, 0.35 to 0.55% of hydrous crystalline glucose, 0.35 To 0.55% are mixed and reacted for 2 to 3 hours to prepare a meat flavor having a slightly changed taste of moxibustion caused by the mailard reaction.

General analysis of meat flavor prepared by the reaction and preliminary analysis of the special ingredients. The meat flavor in the dough form was 14.8% in moisture, 7.4% in crude fat, 15.8% in crude protein, 15.8% in carbohydrate and negative in E. coli. Powdery meat flavor was examined by preliminary investigation of 5.3% moisture, 1.5% crude fat, 31.3% crude protein, 4.9% carbohydrate, and E. coli negative.

< Preparation step of meat broth >

Meat broth is prepared by mixing 1.5 to 2.5% of raw green beans and 0.5 to 1.5% of fresh beans to the above meat flavor mixture and concentrating them at 70 to 80 bx according to the reaction conditions, and mixing the pasty meat broth with the meat broth for 5.5 to 6.5 hours And dried in vacuum to prepare a powdery meat broth of 20 to 30 mesh. Samples are taken to confirm the quality, and the product is packed in the prescribed container.

Composition of Meat broth powder Name of raw material Meat Broth 1 Meat Broth 2 Meat Broth 3 HVP 72.9 71.5 74.5 Yeast extract 11.9 14.77 10.5 Purified salt 6.68 6 5.5 MSG 3.75 3 4.5 palm oil 0.65 0.53 0.7 Functional Crystalline Glucose 0.42 0.35 0.55 Vitamin B1 hydrochloride 0.42 0.55 0.35 garlic 1.95 1.5 2.5 Raw 0.99 1.5 0.5 Sodium carbonate 0.35 0.3 0.4 system 100 100 100 Sensory preference 1st 3rd place 2nd place

The sensory evaluation was carried out on the basis of the above mixing ratio, and it was found that the taste was superior in order of Meat Broth 1> Meat Broth 3> Meat Broth 2.

&Lt; Application example 1 >: Seafood flavor Kimchi seasoning

The above-mentioned seafood flavor kimchi seizin contains 7 ~ 9% of kimchi broth powder (kimchi broth 80%, dextrin 20%), shrimp extract powder 4-6% (shrimp (domestic) 48.78%, dextrin, , Disodium 5'-inosinate, alanine, alkaline, xanthan gum (xanthan gum, dextrin)), squid extract powder S 7 ~ 9% (Squid Extract N 33.08%, Reduced Sugar, Squid (Domestic) 27%, Refined Salt, Hydrocrystalline Glucose, Yeast Extract, Glycine, Enzyme, Fine Glucose, Dl-Alanine, ), Citric acid (1% to 2%), vitamin C (0.5%), and vitamin C 0.5 (1%), 1%, 5'-ribonucleotide disodium 2.5-4%, spicy taste seasoning Ⅲ (23.12% of beef tastes, 15.20% of anhydrous crystalline glucose, 14.64% of roasted meat sauce 1, 14.52% Soybean meal 6.6%, Inactive dry yeast, Whey powder, Butter mixed sesame seeds, Disodium 5'-ribonucleotide, Fructose-1200, Silicon dioxide, Stenbutin mild F, Oleoresin paprika 100,000, Citric acid, DL-malic acid, (White sugar, wheat starch) 1 ~ 3%, soy sauce powder -2 (soybean amino acid 60.6%, reduced sugar, refined salt 3 ~ 5) L-lysine hydrochloride 1 ~ 2%, beef tastes (beef tastes 92 (soybean milk) 38.67%, refined salt (domestic), soy sauce powder (1), dextrin, 7 to 9%), Bifunom powder (glycine, soybean powder, soybean oil, soybean oil, soybean oil, soybean oil, soybean oil, soybean oil, 4 ~ 6%), roasted meat seasoning - roasted meat sauce - roasted meat sauce - soy sauce, soy sauce, soy sauce, soy sauce, (Maltodextrin, maltodextrin, soybean amino acid soy sauce, saline), roasted meat seasoning-1 base (maltodextrin, sodium L-glutamate 10.57%, whey powder 95, maltodextrin powder) 4-6% Ning (soy sauce powder -2 20%, grains 20%, hydrolyzed glucose 18%, beef tastes 24%, pulverulent salts 4.2%) 9 ~ 11%, consoceous seasoning (120% 5% to 15% of chitin-S10%, 5'-ribonucleotide disodium) and 6 to 8% of meat broth powder.

The raw material is weighed, placed in a mixing tank, and stirred evenly for about 10 minutes. After collecting the sample and checking the quality status, package the inspected product in the specified packing unit in the prescribed container.

&Lt; Application example 2 >: Beef-flavored kimchi seasoning

Kimchi broth powder 6-8%, beef tastes 9-11%, beef nome powder 25-35%, vitamin B1 hydrochloride 0.1-1%, citric acid 1-2%, vitamin C 0.2-0.4%, DL-malic acid 0.5-1 2 to 4% of soy sauce powder, 2 to 4% of glycine, 2 to 4% of L-lysine hydrochloride, 0.5 to 5% of disodium 5-ribonucleotide, 6 to 8% of spicy taste seasoning III, 1 ~ 3% of DL-alanine, 4 ~ 6% of roast meat flavor seasoning, 9 ~ 11% of beef flavor soup, 4 ~ 6% of cornmeal seasoning and 7 ~ 9% of meat broth powder . The raw material is weighed, placed in a mixing tank, and stirred evenly for about 10 minutes. After collecting the sample and checking the quality status, package the inspected product in the specified packing unit in the prescribed container.

&Lt; Application Example 3 >: Seafood flavored kimchi stew seasoning

Seafood flavored kimchi stew seasonings consist of 9 ~ 11% of kimchi broth powder, 9 ~ 11% of shrimp extract powder, 9 ~ 11% of squid extract powder, 4 ~ 6% of crab concentrate powder, 4 ~ 6% of select powder, 4 ~ 6% of corn flour, 9 ~ 11% of spicy flavor seasoning, 9 ~ 11% of beef noodle powder, 9 ~ 11% of beef flavor soup seasoning, 4-6% And 14 to 16% of meat broth powder. Each raw material is weighed to the mixing ratio, put into the mixing tank, stirred evenly for about 10 minutes, samples are taken, quality is checked, and the product is packed in the container as required.

&Lt; Application Example 4 >: Beef flavored kimchi stew seasoning

Beef flavored kimchi stew seasonings consist of 6 ~ 8% of Kimchi broth powder, 10 ~ 12% of beef tastes, 18 ~ 22% of beef noodles powder, 9 ~ 11% of roasted meat seasoning, 1 ~ 2.5% of citric acid, 0.3 ~ , DL-malic acid 0.6-0.8%, disodium 5'-ribonucleotide 2.5-4%, oleoresin paprika (1-300%), charcoal grill seasoning # S -2834-1 1-2%, white pepper Powder 0.5-2%, garlic powder 2-4%, onion powder 1-3%, spicy flavor seasoning Ⅲ 9-11%, beef flavor soup seasoning 9-11%, consof taste seasoning 9-11% and meat And 5 to 7% of broth powder. Each raw material is weighed to the mixing ratio, put into the mixing tank, stirred evenly for about 10 minutes, samples are taken, quality is checked, and the product is packed in the container as required.

&Lt; Application Example 5 >: Butter flavored kimchi stew seasoning

Butter flavored kimchi stew seasonings consist of 7 ~ 9% kimchi broth powder, 4-6% beef tastes, 4-6% beef noodles powder, 1-6 ~ 8% roasted meat seasoning, 1-2% citric acid, 0.3 ~ , DL-malic acid 0.6-0.8%, disodium 5'-ribonucleotide 2-4%, butter mixture 65 4-6%, Crime S 9-11%, whey powder 4-6% , Beef flavor soup 9 ~ 11%, konjome flavor seasoning 25 ~ 35% and meat broth powder 3-5%. Each raw material is weighed to the mixing ratio, put into the mixing tank, stirred evenly for about 10 minutes, samples are taken, quality is checked, and the product is packed in the container as required.

<Test Example>

Kimchi broth of the present invention, seasoning of seafood, seasoning of beef taste, general components of three kinds of compound seasoning foods, The quality characteristics of the prototype were verified by analyzing physicochemical and microbiological characteristics, rheology evaluation, and product quality shelf life. General component analysis was analyzed by the AOAC method (2005). Moisture was analyzed by 105 ℃ atmospheric pressure drying method, crude protein was measured by Micro-Kjeldahl method, crude fat was extracted by Soxhlet method and inquiry was by filtration method. Carbohydrates were calculated by subtracting moisture, protein, lipid and ash content from 100g of sample.

<General composition analysis>

Kimchi broth, seasoning of seafood, seasoning of beef flavor. The general components of Kimchi broth were 3.55% moisture, 8.84% crude protein, 17.78% crude lipid and 27.63% ash. The general components of seasoning of seafood were 3.49% moisture, 9.63% crude protein, 1.32% crude fat and 24.09% inquiry. The general ingredients of beef seasoning were 3.06% moisture, 12.17% crude protein, 0.54% crude fat and 25.60% aspiration. The content of general components of kimchi broth, seafood seasoning, and beef seasoning was similar to that of compound seasoning such as red pepper powder, anchovy and beef tallow, by the food analysis chart (Food Analysis, Chae Su Kyu et al., 2010) . Kimchi broth, seafood seasoning, beef taste seasoning were found to be carbohydrates and ash.

General Composition Analysis of Combined Seasoned Foods Combined with Kimchi Sauce sample Chemical Composition (%) moisture Crude protein Views min Crude fat Carbohydrates ^{1 )} Kimchi broth 3.55 + 0.08  8.84 ± 0.14 27.63 + - 0.15 17.78 ± 1.01 42.20 ± 1.10 Seafood seasoning 3.49 ± 0.08 9.63 + - 0.16 24.09 ± 0.19 1.32 + 0.13 61.47 ± 0.31 Seasoning beef flavor 3.06 ± 0.01 12.17 ± 0.09 25.60 + 0.07 0.54 + 0.03 58.63 + - 0.12
¹⁾ Carbohydrates are calculated by subtracting moisture, protein, lipid and ash content from 100 g of sample.

<Physicochemical and Microbiological Characteristics Test>

end. pH measurement

Add 50 ml of distilled water to 5 g of sample, homogenize at 2,000 rpm for 5 minutes using a homogenizer, and centrifuge at 3,000 rpm for 5 minutes using a centrifuge. 20 ml of distilled water was added to 10 ml of the supernatant, and the pH was measured after stirring.

Table 12 shows the measurement results of the pH of the combined seasoning foods containing the kimchi sauce. Kimchi broth 4.18, seafood seasoning 4.27, beef seasoning 4.24, the pH value of seafood seasoning was the highest. There was no significant difference in seafood seasoning and beef seasoning pH.

PH of combined seasoning foods with kimchi sauce division Kimchi broth Seafood seasoning Seasoning beef flavor pH 4.18 ± 0.03 ^{b1 )} 4.27 ± 0.02 ^a 4.24 0.02 ^{a 1)} There is a significant difference in the value of the correlation ( p <0.05)

I. Chromaticity measurement

The chromaticity was measured ten times in each experiment with the Hunter system using L, lightness, redness, and yellowness values using a colorimeter. Kimchi broth, seafood seasoning, beef taste Seasoning coloring results are shown in Table 13. The L value of kimchi broth was 56.84, the a (redness) value was 18.98 and the b (yellowness) value was 65.07. The L value of seafood seasoning was 61.40, the a value was 13.21 and the b value was 44.42 The L value of beef seasoning was 55.99, the a value was 15.99 and the b value was 43.81. L value did not show any significant difference between kimchi broth and beef seasoning and seafood taste seasoning was the highest. a value of kimchi broth was lower in order of beef seasoning and seafood seasoning than kimchi broth. b value was the highest in Kimchi broth and there was no significant difference between seafood seasoning and beef seasoning. According to the above test results, the seasoning color of the prototype product is expected to be high in appearance and good for commercialization.

Chromaticity of compound seasoning food combined with kimchi sauce color values Kimchi broth Seafood seasoning Seasoning beef flavor L 56.84 ± 1.76 ^{b1 )} 61.40 +/- 1.37 ^a 55.99 ± 0.92 ^b a 18.98 ± 1.77 ^a 13.21 ± 1.43 ^c 15.99 ± 1.91 ^b b 65.07 ± 2.39 ^a 44.42 ± 2.22 ^b 43.81 + - 2.50 ^{b 1)} There is a significant difference in the value of the correlation ( p <0.05)

All. Vitamin C measurement

Vitamin C is oxidized form (DHAA) by oxidizing 2,6-dichlorophenol-indophenol (DCP) with reduced form C extracted from metaphosphoric acid solution in food by 2, 4-dinitrophenyl hydrazine (DNP) colorimetric method according to AOAC method. 2,4-ditrophenylhydrazine was converted to a red-colored anhydride bis-2,4-ditrophenylhydrazine by dehydration by adding sulfuric acid (H ₂ SO ₄ ) after forming red osazone by adding 2, 4-dinitrophenyl hydrazine Color reaction, which was quantitated by measuring the absorbance of the standard solution at a wavelength of 520 nm. The results of measurement of vitamin C in kimchi broth, seafood seasoning, and beef seasoning of compound seasoning combined with kimchi sauce are shown in Table 14. Kimchi broth was 2.87 (mg / 100g), seafood seasoning was 2.11 (mg / 100g) and beef seasoning was 4.00 (mg / 100g). Vitamin C was similar to the content of compound seasoning such as anchovy and beef tongue by the food analysis chart (Food Analysis, Kim, Kyung, and others, 2004).

Vitamin C of combined seasoning foods combining kimchi sauce division Kimchi broth Seafood seasoning Seasoning beef flavor Vitamin C
(mg / 100g) 2.87 ± 0.00 ^b 2.11 0.03 ^c 4.00 0.15 ^{a 1)} There is a significant difference in the value of the correlation ( p <0.05)

la. Salinity measurement

The salinity is measured by adding potassium chromate (K ₂ CrO ₄ ) solution to the sample solution pretreated according to the Mohr method and dropping the standard solution of silver nitrate (AgNO ₃ ), whereby all of the Cl ^- becomes a white precipitate of AgCl and reacts with K ₂ CrO ₄ , The amount of AgNO ₃ solution consumed to change the reddish brown color of silver (Ag ₂ CrO ₄ ) was quantified. Table 5 shows the results of measurement of kimchi broth, seafood seasoning, and seasoning of beef tasting seasoning in combination seasoning with kimchi sauce. The salinity of kimchi broth was 24.46%, the salinity of seafood seasoning was 21.60%, and the salinity of beef seasoning was 21.07%. However, kimchi broth showed a slightly higher value than seafood seasoning and beef seasoning, and it would be better to commercialize it by decreasing the salinity content among the compounding ratio of the prototype.

Salinity of combined seasoning foods with kimchi sauce division Kimchi broth Seafood seasoning Seasoning beef flavor Salinity 24.46 + - 0.35 ^{a1 )} 21.60 ± 0.20 ^b 21.07 ± 0.20 ^{b ) 1} There is a significant difference in the values of the correlation (p <0.05)

hemp. E. coli group qualitative test

In the qualitative test of E. coli group, the lactose medium inoculated with the test solution was incubated at 35-37 ° C for 24 ± 2 hours, and no gas was generated in the fermentation tube. The presence or absence of E. coli was examined. Kimchi broth, seasoning of seafood, seasoning of beef flavor The qualitative test results of three kinds of E. coli group (Fig. 5) were negative because no gas was generated in the fermentation tube after culturing. That is, it was found that the coliform group was not detected in each sample. It conformed to Escherichia coli standards and specifications in food circulation.

<Rheological evaluation>

The steady-state flow characteristics were measured using a rheometer (Physica MCR 102, Anton Paar, Graz, Austria) plate-plate system diameter: 50 mm, interval: 0.5 mm. The steady flow characteristics data were measured at a shear rate () in the range of 0.01-1000 s ^-1 at 25 ° C. The steady flow characteristics of kimchi broth, seafood seasoning and beef seasoning are applied to the power law model, σ is shear stress, K is consistency index, shear rate, n is the flow behavior index.

Power raw model: σ = k ⁿ

The steady-state flow characteristics were measured using a rheometer (Physica MCR 102, Anton Paar, Graz, Austria) plate-plate system diameter: 50 mm, interval: 0.5 mm. The steady flow characteristics data were measured at 25 캜 at shear rates () in the range of 0.1-100 s ^-1 . The steady flow characteristics of kimchi broth, seafood seasoning and beef seasoning are applied to the power law model, σ is shear stress, K is consistency index, shear rate, n is a fluidity index (flow behavior index) and apparent viscosity (apparent viscosity) at a shear rate of 30 s ^-1 _a = K ^{n -} is determined from the ^first.

(1) Power raw model: σ = k ⁿ

The dynamic viscoelasticity was measured using a plate-plate system (diameter: 50 mm, gap: 0.5 mm gap) of a rheometer (Physica MCR 102, Anton Paar, Graz, Austria). The dynamic modulus (G '), the loss modulus (G') and the complex viscosity ( ^* ) of the viscoelastic data were measured at 25 ℃ in the range of 0.1-10.0 Hz. The linear viscoelastic range was determined from strain sweep at 5.0 Hz.

end. Steady flow characterization

The steady flow characteristics of Kimchi broth, seafood seasoning and beef seasoning showed the results obtained by applying shear stress-shear rate data to the power-raw model equation (Fig. 8).

As the shear rate of the sample increased, shear stress increased. It was found that the liquid type Kimchi broth, seasoning of seafood and seasoning of beef tastes showed Newtonian behavior. As shown in Table 6, in the fluidity index (n), the flow index of the samples was 0.95-1.00, indicating that it is a Newtonian fluid having the same or similar value as 1.

The apparent viscosity _a100 (apparent viscosity, Pa · s) was _{significantly higher in seawater} seasoning (0.04 Pa · s) than in kimchi broth (0.05 Pa · s) and beef seasoning (0.06 Pa · s) And seasoning of seafood was not significantly different.

The consistency index K (Consistency index, Pa · s n) with seafood flavor net significantly the seasoning (0.05 Pa · s ⁿ⁾ than kimchi ^{broth (0.05 Pa · s n)} , beef flavor Seasoning (0.06 Pa · s ⁿ⁾ Kimchi broth showed no significant difference between seafood seasoning and beef seasoning.

Steady Flow Characteristics of Combined Seasoned Foods Combined with Kimchi Sauce at 25 ℃ Samples Apparent viscosity
_{a, 100} (Pa · s) Consistency index
K (Pa · s ⁿ ) Liquidity index
n (-) Kimchi broth 0.05 + 0.00 ^{ab1 )} 0.05 ± 0.01 ^ab 0.97 + 0.03 ^a Seafood seasoning 0.04 0.01 ^b 0.05 ± 0.01 ^b 0.95 + 0.04 ^a Seasoning beef flavor 0.06 ± 0.00 ^a 0.06 ± 0.00 ^a 1.00 + 0.02 ^{a 1)} There is a significant difference in the value of the correlation ( p <0.05)

I. Measurement of dynamic flow characteristics

The dynamic flow characteristics of Kimchi broth, seafood seasoning, and beef seasoning show changes in storage modulus (G ') and loss modulus (G ") according to angular frequency (ω) (FIG. Here, G 'and G "increase as ω increases, indicating that each frequency dependency is the same as in the case of polymer liquids. It also showed that the value of G "within the measured frequency tended to increase over G '.

As shown in Table 16, the storage modulus (G ') was significantly higher in season than seasoning (0.83 Pa), followed by kimchi broth (1.37 Pa) and beef seasoning (1.36 Pa).

The loss modulus (G ") In it was found the beef flavor seasoning (1.24 Pa), seafood flavor jyeoteum net increase in kimchi broth (2.26 Pa) more seasoning (1.34 Pa). In the complex viscosity ^(*) beef flavor seasoning (0.06 Pa · s), seafood seasoning (0.05 Pa · s), and kimchi broth (0.09 Pa · s).

One measure for evaluating the viscoelasticity of a sample is the loss factor, tan δ (G "/ G '), expressed as the ratio of G" to G'. When tan δ is less than 1, it means that the elastic behavior is greater for the viscoelastic material. Conversely, when tan δ is greater than 1, it means that the viscous behavior is greater. Kimchi broth and seafood seasoning showed more than 1 viscosity behavior and beef seasoning was less than 1 elastic behavior.

<Product life cycle (Shelf life) measurement test>

The sensory quality evaluation of the combined seasoning foods with Kimchi sauce was conducted by the graduate students of Kyunghee University Food and Nutrition Department. After the sensory test, 10 sensory test groups with excellent discrimination ability were selected by sensory test panels and sensory tests were conducted. The color, flavor, texture, and overall acceptability were evaluated by sensory test panels using the five - point symbol scale method.

The shelf-life of the combined seasoning with Kimchi sauce was determined by measuring the Q ₁₀ value from the rate of preference change at 60 ° C, which is the accelerated temperature condition, and using the Q ₁₀ value, the shelf-life at 20 ° C, Respectively.

Using this value of Q ₁₀ , the shelf-life was determined at 20 ° C, which is a room temperature circulating condition. In other words, the value of Q ₁₀ was based on the criterion that the quality (Q) change rose by 2 to 3 times as the temperature rises by 10 ° C (Food Storage, Kim, Kyung et al., Jinro, 2005). Therefore, according to the calculation of Q ₁₀ value, when the quality change (Q) is converted to the acceleration temperature 60 ° C at room temperature 20 ° C, 56 days × 2 times × 2 × 2 × 2 = 896 days × 0.8 (safety factor) = 716.7 days ÷ 30 Since the quality can be maintained for 23.9 months, the quality life of this prototype can be estimated to be about 24 months.

The compound seasoning food of the present invention provides a kimchi taste for aesthetic taste and a stew taste for meat beauty, and thus can be used variously according to the use.

Claims (10)

A step of producing a kimchi broth using a kimchi sauce, a step of producing a meat flavor and a meat broth by using a mail rod reaction technique, and a step of blending kimchi broth and meat broth. Method for manufacturing complex seasoning food branded meat broth [3] The kimchi sauce according to claim 1, wherein the kimchi sauce comprises 60.5 to 61.5% of cabbage kimchi, 35.4 to 36.4% of saccharides mixed with the same amount of millet and oligosaccharide, 0.5 to 0.6% of starch, 0.35 to 0.45% Or 0.5 to 1.5% of chili paste are mixed in a mixer, followed by pulverization, followed by packaging and refrigerated storage. Method for manufacturing a complex seasoning food branded with Kimchi broth and meat broth [3] The kimchi broth according to claim 1, wherein the kimchi broth is prepared by mixing 90 ~ 93% of kimchi sauce, 1.5 ~ 2% of garlic, 2 ~ 2.5% of raw fish, 1 ~ 2% of perennial powder or paprika powder or chili paste, After drying in a drier to a moisture content of 7% or less, it is put into a blender and ground. Then, 80% of kimchi broth and 20% of dextrin are weighed and mixed, and stirred evenly for 10 minutes, dried and crushed by a hot air drier, And storing the kimchi broth and the meat broth. The method according to claim 1, wherein the Meat Flavor is metered in HVP 71.5-74.5%, Palm Oil 0.53-0.7%, Yeast Extract 10.5-14.77%, placed in a reaction vessel and sodium carbonate is added with stirring to adjust the pH to 6.5-7.0, The mixture was mixed with 5.5 to 6.68% of purified salt, 3 to 4.5% of MSG, 0.35 to 0.55% of hydrated crystalline glucose and 0.35 to 0.55% of vitamin B1 hydrochloride while maintaining the temperature of the reaction product at 90 to 98 캜, A step of mixing 1.5 to 2.5% of raw green beans and 0.5 to 1.5% of fresh beans mixed in a meat flavor mixture and then concentrating the meat flavor to 70 to 80 bx according to the reaction conditions; , And paste-type meat broth is vacuum-dried for 5.5 to 6.5 hours to produce powdery meat broth powder of 20 to 30mesh. A method of manufacturing a complex seasoning food branded with Kimchi broth and meat broth The method according to claim 1, wherein the precursor of the mailard reaction is a sugar and an amino acid selected from cysteine, saccharides, HVP and yeast extract, and a method for producing a complex seasoning food branded with Kimchi broth and meat broth The method according to claim 1, wherein the mixed seasoning food comprises 7 to 9% of kimchi broth powder, 4 to 6% of shrimp extract powder, 7 to 9% of squid extract powder, 6 to 8% of crab concentrate powder, 2 to 7% by weight of soy sauce powder, 4 to 6% by weight of Bifunom's powder, 0.5 to 5% of sodium chloride, 2.5 to 4% of disodium 5'- , Broccoli flavor seasoning -1 4 ~ 6%, beef flavor soup seasoning 5 ~ 15% and meat broth powder 6 ~ 8% It is a seafood flavor kimchi seasoning consisting of kimchi broth and meat broth Manufacturing method of seasoned food The method of claim 1, wherein the mixed seasoning food comprises 6 to 8% of kimchi broth powder, 9 to 11% of beef tastes, 25 to 35% of beef nome powder, 0.1 to 1% of vitamin B1 hydrochloride, 1 to 2.5% of citric acid, 0.2 to 0.4% DL-malic acid 0.5 to 1%, 2.5 to 4% of 5'-ribonucleotide disodium, 6 to 8% of spicy taste seasoning, 1 to 3% 2 ~ 4% of glycine, 0.5 ~ 1.5% of L-lysine hydrochloride, 1 ~ 3% of DL-alanine, 4 ~ 6% of roasted meat seasoning -1, 9 ~ 11% of beef flavor soup seasoning, 6%, and 7 ~ 9% of meat broth powder, which is characterized in that the kimchi broth and meat broth are branded. The method according to claim 1, wherein the mixed seasoning food comprises 9-11% of kimchi broth powder, 9-11% of shrimp extract powder, 9-11% of squid extract powder, 4-6% of crab concentrate powder, ~ 11%, Barma RoM Select powder 4 ~ 6%, 4 ~ 6% per grain, 9 ~ 11% of spicy seasoning Ⅲ ~ 4 ~ 6% of beef noodles, 9 ~ 11% A method of producing a composite seasoning food branded with kimchi broth and meat broth characterized by a seafood flavored kimchi stew consisting of 4 ~ 6% of seasoning and 14 ~ 16% of meat broth powder The method according to claim 1, wherein the mixed seasoning food comprises 6 to 8% of kimchi broth powder, 10 to 12% of beef tastes, 18 to 22% of beef nodule powder, 9 to 11% of roasted meat seasoning, 1 to 2.5% 0.5-3.0% of vitamin C, 0.6-0.8% of DL-malic acid, 2.5-4% of disodium 5'-ribonucleotide, 1-3% of oleoresin paprika, 1-2.5% of charcoal grill Seeds Ning- Pepper powder 0.5-2%, garlic powder 2-4%, onion powder 1-3%, spicy flavor seasoning Ⅲ 9-11%, beef flavor soup seasoning 9-11%, cornmeat seasoning 9-11% and A method of manufacturing a composite seasoning food branded with kimchi broth and meat broth characterized by being a beef-flavored kimchi stew seasoned with 5 to 7% of meat broth powder The method according to claim 1, wherein the mixed seasoning food comprises 7 to 9% of kimchi broth powder, 4 to 6% of beef tastes, 4 to 6% of beef nodule powder, 6 to 8% of roasted meat seasoning, 1 to 2.5% Vitamin D, 0.3-1.5% of vitamin C, 0.6-0.8% of DL-malic acid, 2-4% of disodium 5'-ribonucleotide, 4-6% of butter mixture powder, 9-11% of Cr- Which is a buttery flavored kimchi stew seasoned with 4 to 6% of whitening, 9 to 11% of beef flavor soup noodle soup, 25 to 35% of cornmeal flavor seasoning and 3 to 5% of meat broth powder. A method of manufacturing a complex seasoning food

Images