KR20190037634A - Manufacturing Method for Multi Using Kimchi Meat Sauce and the Same - Google Patents

Abstract

The present invention relates to a multi-purpose kimchi meat sauce composition and a manufacturing method thereof. More specifically, the method comprises the steps of: manufacturing kimchi sauces by mixing pulverized kimchi with sugars, starch, vinegar, salt and natural red pigments; putting garlic, onions, beef leg bone concentrates, hog fat, lactose, citric acid, kimchi oil, lactic acid, sugars into the kimchi sauces and concentrating the same to manufacture a kimchi broth; putting HVP, palm oil, and enzyme extracts into the kimchi broth, heating and stirring the same; adding carbonates, adjusting pH to be 6.5-7.0 and concentrating the same to manufacture a meat flavor; putting crushed garlic, scallion, and onions to concentrate the same to manufacture a meat broth; and mixing the kimchi sauces and the meat sauces to provide the multi-purpose kimchi meat sauces. When the kimchi broth and the meat broth of the present invention are used as a basic taste of all cooking, each food may be perfectly cooked to provide unique flavors.

Description

Technical Field [0001] The present invention relates to a method for manufacturing a multi-purpose kimchi meat sauce,

The present invention relates to a multi-purpose kimchi mit sauce and a method of manufacturing the same. More specifically, the step of making kimchi sauce by mixing sugar, starch, vinegar, salt and natural red pigment into crushed cabbage kimchi. Add kimchi broth by adding raw garlic, onion, broth concentrate, lard, lactose, citric acid, kimchi oil, lactic acid, sugar etc. to the kimchi sauce, HVP, palm oil and yeast extract. , Adjusting the pH to 6.5 to 7.0, concentrating to prepare a meat flavor, adding the ground raw green, fresh, and onion to concentrate to make meat broth, Mix broth with meat broth to provide a multi-purpose kimchi meat sauce. Also, it is possible to provide a spread type kimchi meat sauce that can be eaten by applying a liquid kimchi meat sauce after being concentrated in a paste state.

The kimchi broth and meat broth of the present invention can be used as a basic taste of all kinds of cooking to provide a unique flavor by perfectly cooking various foods.

Kimchi is a cabbage kimchi fermented with pickled cabbage, and there are various kinds of kimchi according to kinds of vegetables and seasonings. However, as the time passes, the kimchi is withdrawn by the softness phenomenon, and the germs reproduce and become unable to eat. The sauce used for kimchi sauce is composed of red pepper powder, salt, sugar, fruit, garlic, and vegetables. However, since kimchi has a high water activity (Aw), it is difficult to use kimchi for various purposes because the propagation of the germs is easy and it changes. However, cabbage kimchi can be used for a long time by storing various condiments and salt concentration at around 0 ℃ to increase the preservation period of kimchi. Kimchi broth and meat broth are produced through a complex series of chemical reactions between precursors, intermediate products and degradation products in the cooking process. The characteristic flavor of cooked meat is due to heat-induced Maillard reaction and degradation of lipids during heating. Both types of reactions involve a complex reaction pathway leading to a wide range of products that produce a large number of volatile compounds found in cooked meat. Heterocyclic compounds, especially sulfur containing heterocyclic compounds, are generally salty, high in meat, and important flavor substances produced in Meyrad reactions that provide roast and heated flavor.

Korean Patent Registration No. 10-0371054 (a method of manufacturing a kimchi sauce) according to the prior art using a kimchi sauce comprises the steps of: preparing and aging the kimchi at 10 to 20 ° C for 30 to 50 hours; Storing the electro-aged kimchi at 1 to 7 ° C for 1 to 17 days, and classifying the kimchi according to the storage period; And a step of preparing a kimchi sauce by adding an auxiliary material to the kimchi juice obtained by juicing the classified kimchi. The above kimchi sauce contains more than 18% of kimchi solids and can be utilized as a salad dressing, spread of sandwiches, fried meat and fish, hamburger, sauce, stir-fried sauce, spaghetti sauce, hamburger steak sauce and the like. Korean Patent Registration No. 10-0187522 (Kimchi sauce for salad dressing and its preparation method) comprises a first step of submerging the aged kimchi and sauce into a predetermined size, and a second step of adding an additive consisting of starch, saccharide, purified water and gum or sodium acetate And the mixture is heated and melted at 40 to 90 ° C for 10 to 50 minutes and the mixture of the aged kimchi cut in the first step and the melted additive is heated at 40 to 90 ° C for 10 to 50 minutes And a third step of heating and concentrating the kimchi sauce composition for a minute, and drying the kimchi sauce composition to prepare a powder. Korean Patent Registration No. 10-0811204 (Kimchi source and method for producing the same) is a kimchi sauce having kimchi as a main ingredient, which comprises 58 to 64.9% of kimchi ground product with respect to the weight of the kimchi source, 34 to 40% A kimchi sauce comprising 1.0 to 2.0% of at least one natural pigment selected from the group consisting of perennial plant powder and paprika powder with respect to the weight of the kimchi sauce, and 0.1 to 1.5% of aloe to the total weight of the kimchi sauce consisting of the above-mentioned kimchi crushed product, In the above, the at least one member selected from the group consisting of at least one of vinegar and salt selected from among sugar, starch, brown rice vinegar, malt vinegar, grape vinegar, apple vinegar, lemon vinegar, apricot vinegar, . Korean Patent Laid-open Publication No. 10-2016-0082045 (a method of producing kimchi sauce and kimchi sauce) classifies hot spices into classes according to the content of capsaicin contained in red pepper powder and optimizes sour taste, salty taste, and sweet taste matched to each grade And a manufacturing method of a kimchi sauce and a kimchi sauce for enabling the user to appropriately use a hot taste according to the preference of a consumer.

US Pat. No. 3,334,016 A (Roasted meat flavor and process for producing same) relates to meat flavor and meat broth. The source of meat flavor and aroma to reproduce the flavor and aroma of meat and meat products using vegetable protein Lt; RTI ID = 0.0 > flavor < / RTI > composition or supplements. The meat broth was prepared by adding cysteine hydrochloride and thiamine hydrochloride and then adding water to the vegetable protein hydrolyzate and adjusting it to 4.75 pH with acid or base. This mixture is boiled under reflux conditions at atmospheric pressure for 4 hours to cool the meat broth. Korean Patent Registration No. 10-1316126 (Meat flavoring agent and method for producing the same) relates to a method for producing a meat flavoring agent characterized by mixing wheat glutinic acid hydrolyzate, ribose and a flavoring agent. The flavor agent according to the present invention can provide a meat flavor and flavor agent which is superior in flavor and taste to the conventional flavor agent. Korean Patent Registration No. 10-1500846 (Method for manufacturing natural beef flavor seasoning material) uses inosinic acid (IMP) fermentation liquid and glutamic acid fermentation liquid manufactured through a two-step fermentation process of a first stage fungus fermentation and a second stage bacterial fermentation A natural beef flavor seasoning material prepared by the above method, and a food composition containing the seasoning material. The natural beef flavor and seasoning material prepared by the method of the present invention is harmless and safe to the human body by being manufactured using natural raw materials, and the flavor can be enhanced by adding beef tastes into the food. Korean Patent Registration No. 10-1679208 (a method of producing a raw material for flavor) is a method in which methionine and a sugar are mixed and the mixture is heated to a specific temperature for a specified time under pH conditions of two stages. Also, at least one kind of sodium chloride, potassium chloride, calcium chloride and phosphate is contained when methionine and a sugar are mixed and heated, and the mixture is heated to a specific pH condition, a specific time and a specific temperature. Korean Patent Registration No. 10-1152027 (flavoring agent for imparting a meat flavor and its production method) contains an acid hydrolyzate of wheat gluten and ribose as a substrate component, and a group of cysteine, garlic powder or juice, mushroom powder and lard A flavor for imparting a flavor to a meat, and a process for producing the flavor, characterized by containing at least one selected component as a precursor substance. However, these prior arts have different technical constructions from those of the present invention.

Korean Patent Registration No. 10-0811204 (Kimchi source and manufacturing method) Korean Patent Registration No. 10-0187522 (Kimchi sauce for salad dressing and its manufacturing method) US Patent 3394016 A (Roasted meat flavor and process for producing same)

Kimchi has high water activity (Aw) and it is difficult to store because it is easy to grow the germs. During the storage, the germs grow and taste changes. In other words, since there is no proper processing means for kimchi, it is difficult to use it for various purposes. Therefore, it is common that the sair kimchi is made into a stew or sterilized to a canned kimchi. Therefore, it is necessary to process Kimchi and provide it as a source.

The method for producing a kimchi meat sauce according to the present invention comprises the steps of: preparing kimchi sauce by mixing saccharide, starch, vinegar, salt and natural red pigment into crushed cabbage kimchi;

Add kimchi broth by adding raw garlic, onion, broth concentrate, lard, lactose, citric acid, kimchi oil, lactic acid, sugar etc. to the kimchi sauce, HVP, palm oil and yeast extract. And adjusting the pH to 6.5 to 7.0, and then concentrating to prepare a meat flavor, then adding freshly ground green, fresh, and onion to concentrate to make a meat broth, and mixing the above-mentioned kimchi broth and meat broth to prepare multi- Kimchi Meat Sauce.

Kimchi broth and meat broth of the present invention, when used as the base flavor of all cooking each

It is possible to cook the food thoroughly to provide a unique flavor.

1 shows a manufacturing process diagram of the present invention.
2 shows the antioxidant activity of the kimchi meat sauce according to the present invention.

The method for producing a kimchi meat sauce according to the present invention comprises the steps of: preparing kimchi sauce by mixing saccharide, starch, vinegar, salt and natural red pigment into crushed cabbage kimchi; Add kimchi broth by adding raw garlic, onion, broth concentrate, lard, lactose, citric acid, kimchi oil, lactic acid, sugar etc. to the kimchi sauce, HVP, palm oil and yeast extract. And adjusting the pH to 6.5 to 7.0, and then concentrating to prepare a meat flavor, then adding freshly ground green, fresh, and onion to concentrate to make a meat broth, and mixing the above-mentioned kimchi broth and meat broth to prepare multi- Kimchi Meat Sauce.

1) Preparation example of cabbage kimchi, kimchi sauce and kimchi broth

45 parts by weight of red pepper powder, 13 parts by weight of garlic, 0.5 to 1.5 parts by weight of ginger, 4 to 6 parts by weight of anchovy sauce, 0.4 to 0.8 parts by weight of sugar (CJ product), 8 to 9 parts by weight of glutinous rice paste 9 to 11 parts by weight of radish, 4 to 6 parts by weight of leek, and 4 to 6 parts by weight of safflower were added, and the mixture was placed in a sealed container and aged at 5 캜 to prepare red cabbage kimchi. In the above, Chinese cabbage was cut into 4cm in length and length, red pepper was cut into 5cm, and leek and green pepper were cut into 5cm. The thus-aged red cabbage kimchi was ground with a blender (mini glass GMF-660, Korea). (Subject product), 0.3 to 0.5 part by weight of salt (subject product), and 60 to 65 parts by weight of a natural coloring matter And 0.8-1.2 parts by weight of powdery green tea (ES product) were added and mixed to prepare a kimchi sauce. In the above, sugar glucose (target product) and isomaltooligosaccharide (target product) were mixed at a weight ratio of 40:60. The natural coloring matter may be the white perennial powder, paprika, red ginseng, and ES natural coloring red color (CG2). The saccharide may be selected from glucose, fructose, starch syrup, isomaltooligosaccharide or sugar. Starch may use potato starch or tapioca starch instead of corn starch.

To 65 to 70 parts by weight of the above-mentioned kimchi sauce, 2 to 3 parts by weight of a broth concentrate, 1 to 3 parts by weight of lard,

3 to 5 parts by weight of sodium L-glutamate, 2 to 4 parts by weight of lactose, 1 to 2 parts by weight of lactose, 1 to 2 parts by weight of citric acid, 2 to 4 parts by weight of fork extract, 3 to 5 parts by weight of dextrin, 4 to 6 parts by weight of sugar, 0.1 to 1.0 part by weight of lactic acid, 0.1 to 0 parts by weight of paprika extract dye and 2 to 5 parts by weight of purified water were added and mixed successively to prepare a kimchi broth. In another method, the dough-shaped kimchi broth is vacuum-dried to obtain powdery form of the kimchi broth powder, 14 to 17 parts by weight of dextrin, 0.1 to 0.5 parts by weight of kimchi oil and 3 to 5 parts of refined salt in 80 to 90 parts by weight of kimchi broth And the mixture was vacuum-dried to prepare a kimchi broth powder. Agricultural products and other materials were purchased and used in the music market.

2) Preparation of meat flavor and meat broth for flavor substance production

The present invention provides a brown substance flavor produced by the brownization reaction of the amino group (-NH ₂ ) and the carillon reaction (-RC = O, -RCHO) during the processing of food . 10 to 20 parts by weight of HVP as a liquid substance, 5 to 10 parts by weight of palm oil, and 1 to 5 parts by weight of yeast extract were weighed first, placed in a reaction tank (biorerator), heated to 90 to 98 캜, stirred with a stirrer at 3 to 60 rpm, Na ₂ CO ₃ ) or sodium bicarbonate (NaHCO ₃ ) gradually to adjust the pH to 6.5 to 7.0, and then to concentrate the mixture at 70 to 90 Brix, to prepare a liquid meat flavor. 1 to 3 parts by weight of freshly ground green beans, 3 to 6 parts by weight of fresh corn, 3 to 6 parts by weight of onion, etc. were added to the meat flavor prepared above, and the mixture was concentrated according to the reaction conditions, . In another method, a kneader-type meat flavor is vacuum-dried to obtain a meat-flavor powder in powder form, and 10 to 20 parts by weight of wheat flour is added to and dried in 80 to 90 parts by weight of meat broth to prepare meat broth powder

Conditions for mailard reaction and concentration drying division Reaction conditions Concentration condition Drying conditions Temperature (℃) 90 to 98 60 to 80 60 to 80 pH 6.5 to 7.0 6.5 to 7.0 - Time (rpm)  3/60 - / 60 5-6 / - Vacuum degree (mmHg) - 740-760 740-760 Concentration (Brix) 10 to 30 70 ~ 80 - equipment Bioreactor Vacuum concentrator Vacuum dryer Reaction Flavor meat flavor meat flavor meat broth (dry)

Composition and characteristics of meat flavor and meat broth
ingredient standard Meat Flavor Meat Broth dough powder dough powder moisture(%) Powder: 10 ↓
Dough: 30 ↓ 14.8 5.3 22.5 3.5 Crude fat (%) - 7.4 1.5 4.6 1.6 Crude protein (%) - 15.8  31.3  33.2 32.7 carbohydrate(%) - 15.83 4.89 14.42 7.78 E. Coli negative negative negative negative negative Tar (Tar) nd nd nd nd nd As (mg / kg) 1.5 ↓   1.5 ↓   1.5 ↓  1.5 ↓  1.5 ↓ Heavy metals (mg / kg) 10 ↓   10 ↓ 10 ↓ 10 ↓ 10 ↓ NaCl (%) - 30.6 49.22 25.26 41.41

※ nd: no detected

As a result of the general analysis of the meat flavor prepared by the above reaction and the preliminary analysis of the special ingredient. Meat flavor of 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. Powdered meat flavor was examined with 5.3% moisture, 1.5% crude fat, 31.3% crude protein, 4.9% carbohydrate, and E. coli negative. The meat broth powder type was analyzed by 3.5% moisture, 1.6% crude fat, crude protein 32.7%, carbohydrate 7.78%, and E. coli negative.

3) Preparation of Kimchi Meat Sauce Using Kimchi Broth and Meat Broth

Using a liquid or powdered kimchi broth and meat broth, various mixing ratios

It is possible to make Kimchi meat seasoning base, seafood flavored kimchi sauce, Korean meat flavored kimchi sauce, and kimchi sauce for dipping according to each use.

(1) Kimchi Meat seasoning base

As a seasoning added before and after cooking for the purpose of improving the flavor, it can be used as a source of various sauces to produce flavor and aroma in soup, rice, potatoes, vegetables and vegetables by using meat broth for kimchi sauce. It perfectly cooks various foods and provides a unique flavor balance. Especially, it can be used as raw material of sauce, stew, stew, etc., and seasoning base.

(2) Seafood flavored kimchi sauce

Kimchi broth, Meat broth, and a variety of seasoning bases, spices and vegetables, seafood extracts, saccharides, etc. as a natural medium concentration source. It can be used for seafood fried rice such as tuna and fried fish using seafood kimchi sauce . In addition, it can be processed into kimchi oyster sauce, and can be used for excellent flavor and taste. Especially, seafood sauce can be used for meat, fish and vegetable dishes.

(3) Sautéed flavored kimchi sauce

It is made with kimchi broth, meat broth, meat, spices, vegetables, spice bass and saccharides, and you can enjoy delicious and flavorful dishes made with potato vegetables, seafood, chicken, duck meat, pork and beef, especially lamb. It makes the taste of various kinds of meat much smoother and more flavorful, and it can be used for various kinds of steaks, hamburgs, ribs and roast meat. It is good for the production of kimchi sauce made by boiling meat barbecue baked in kimchi sauce and boiling slightly on heated stone plate and kimchi barbecue using it.

(4) Kimchi sauce for dipping

It is easy to make kimchi by adding only kimchi sauce for dipping mixed with kimchi broth powder, meat broth powder, spice, vegetables, seasoning base, and seafood powder etc. without adding anchovy sauce, raw glutinous rice paste, red pepper powder and various seasonings. It is possible to make deep-flavored kimchi which is aged by using it as a raw material of the compound seasoning which can be used.

It is good as a kimchi sauce that can be easily put into various dishes such as ramen, tteokbokki, and stew.

≪ Example of preparation of seasoning sauce >

Step 1: The order of the ingredients should be determined by selecting the natural or natural extract of the food to taste first, and to give the characteristics of taste and taste.

Step 2: Adjust the taste and harmony of the taste with salt, hydrolyzed vegetable protein (HVP), hydrolyzed animal protein (HAP) and sugar.

Step 3: Next, the overall taste must be adjusted by using sodium L-glutamate, sodium inosinate, sodium guanylate, organic acid, and the like.

Step 4: Calculate the cost in the process of determining the compounding ratio in this way, and compare with the cost set in the product condition, select the optimum compounding ratio to balance the quality of taste and cost, and conduct preservation test.

Step 5: Lastly, palatability, flavor, coloring, preservation, yeast, etc. are finally adjusted.

≪ Example 1 > Manufacture of kimchi sauce and kimchi broth

4.5 parts by weight of red pepper powder, 2 parts by weight of garlic, 1 part by weight of ginger, 5 parts by weight of anchovy sauce, 0.5 part by weight of sugar, 8.5 parts by weight of glutinous rice paste, 10 parts by weight of radish, 5 parts by weight of leek, 5 parts by weight were added, and the mixture was placed in a sealed container and aged at 4 캜 to prepare a cabbage kimchi. In the above, the pickled Chinese cabbage was cut into 4cm length, 4cm length, 5cm length, and leek and 5cm length. The thus-aged Chinese cabbage kimchi was ground with a blender (mini glass GMF-660, Korea). 60 to 65 parts by weight of pulverized Chinese cabbage kimchi, 34 to 38 parts by weight of corn starch, 0.5 to 0.7 part by weight of corn starch, 0.5 to 0.7 part by weight of vinegar, 0.3 to 0.5 part by weight of salt, And 0.8 to 1.2 parts by weight were added and mixed to prepare a kimchi sauce. In the above, glucose and isomaltooligosaccharide were mixed in a weight ratio of 40:60. The above kimchi sauce was dried with a vacuum drier to prepare a kimchi sauce. 2 to 3 parts by weight of a broth concentrate, 1 to 3 parts by weight of lard, 3 to 5 parts by weight of garlic, 2 to 4 parts by weight of sodium L-glutamate, 1 to 2 parts by weight of lactose, 1 to 2 parts by weight of pork extract, 2 to 4 parts by weight of fork extract, 3 to 5 parts by weight of dextrin, 0.01 to 1.0 part by weight of kimchi oil, 4 to 6 parts by weight of sugar, 0.1 to 1.0 part by weight of lactic acid, And 2 to 5 parts by weight of purified water were sequentially added and mixed to prepare a kimchi broth. In another method, the dough-shaped kimchi broth is vacuum-dried to obtain powdery form of the kimchi broth powder, 14 to 17 parts by weight of dextrin, 0.1 to 0.5 parts by weight of kimchi oil and 3 to 5 parts of refined salt in 80 to 90 parts by weight of kimchi broth And mixed and vacuum-dried to prepare Kimchi broth powder, respectively

Kimchi sauce mixture ratio division Formulation Example 1 Formulation Example 2 Formulation Example 3 Formulation Example 4 Control group Kimchi 67 65 61.4 60.7 60 sugars 30 32.2 36 37 33.3 Starch 0.8 0.7 0.6 0.5 0.7 vinegar 0.4 0.5 0.6 0.7 0.5 Salt 0.6 0.5 0.4 0.3 0.5 Pigment 1.2 1.1 1.0 0.8 - Likelihood 4.5 4.6 4.5 4.4 4.3

The degree of preference was rated on a scale of 5, and 10 people who were trained were measured.

≪ Example 2 > Preparation of meat flavor and meat broth for flavor substance production

10 to 20 parts by weight of HVP, 5 to 10 parts by weight of palm oil, and 1 to 5 parts by weight of yeast extract were weighed out first, placed in a bioreactor, heated to 90 to 98 캜 and stirred with a stirrer at 10 to 30 rpm, , And then concentrated to 80 Brix to prepare a liquid meat flavor. 1 to 3 parts by weight of freshly ground green beans, 3 to 6 parts by weight of fresh green beans and 3 to 6 parts by weight of onion were added to the prepared meat flavor, and the mixture was concentrated in accordance with the reaction conditions, Of the meat broth powder.

≪ Example 3 > Manufacture of spread-type kimchi sauce

A kimchi sauce was prepared in the same manner as in Example 1 to prepare a spread type kimchi sauce of dough.

≪ Example 4 > Manufacture of spread type meat sauce

A spread source of meat sauce was prepared by making a meat sauce in the same manner as in Example 2.

≪ Example 5 > Manufacture of Spread-type Kimchi Meat Sauce

70 to 90 parts by weight of the kimchi sauce prepared in Example 3 and 10 to 30 parts by weight of the kneaded meat flavor prepared in Example 2 were mixed with 100 parts by weight of butter, 10 to 15 parts by weight of vegetable oil, 15 to 20 parts by weight of saccharides, 0.1 to 0.5 parts by weight of gelatin and 1 to 5 parts by weight of pectin are dissolved and mixed at 70 to 90 ° C and then cooled to 40 to 60 ° C 0.5 to 2.0 parts by weight of an emulsifier, 0.5 to 1.0 part by weight of a condensed milk, and 0.1 to 1.0 part by weight of citric acid to a concentration of 30 (Bx) of the mixture, cooling and homogenizing the mixture to 20 DEG C or less, , And the spread type kimchi meat sauce is packed in a container. In the above, the emulsifier is composed of glycerin fatty acid ester, lecithin or a mixture thereof in a ratio of 1: 1.

<Application example>

Using these spread type sources made with the kimchi sauce of Example 1 and the meat sauce of Example 2, spread type kimchi meat seasoning base, spread type seafood kimchi sauce, spread type kimchi sauce, spread type You can make kimchi sauce and so on.

Application example using source division Kimchi Meat
Base Seafood kimchi sauce Kimchi sauce Dipping Kimchi sauce Kimchi mitt Kimchi mitt Kimchi mitt Kimchi mitt One 5 5 8 2 3 7 6 4 2 6 4 7 3 4 6 5 5 3 4 6 6 4 5 5 4 6

&Lt; Test Example 1 > Component analysis and quality evaluation

Moisture is determined by dry oven at 105 ℃ by atmospheric pressure drying method. Fat is determined by soxhlet method extracted with ethyl ether, and ash is measured by direct painting method at 550 ~ 600 ℃ by electric furnace. Protein is measured by kjeldahl assay according to the decomposition-distillation-neutralization-titration reaction by Semi micro-kjeldahl nitrogen digestion apparatus, and carbohydrate is calculated by subtracting contents of moisture, crude protein, crude fat and crude fat in 100. The pH is measured using a pH meter, and the chromaticity of the sample is measured by a chromameter to measure the lightness, redness, and yellowness of the sample.

The number of bacteria is determined by counting the number of bacteria present in the specimen using a microscope according to the food revolution, and the coliform group measures the presence or absence of coliform bacteria by estimation, confirmation, and complete testing of the coliform group by the Food Ordinance method .

&Lt; Test Example 2 > Sensory test

The sensory test is based on the nine-point symbol scale method of color, flavor, odor, texture, and general preference. The evaluation items are color, flavor, texture, taste, and overall preference in 9-point symbol scale (very good: 8 or better, good: 6 or more, 5 points or more, and bad: 3 points or less). The comparative example was the crushed Chinese cabbage kimchi of Example 1.

Sensory test result division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example color 8.4 8.2 8.3 8.2 8.1 7.5 incense 8.4 8.3 8.2 8.1 8.0 7.4 Texture 8.3 8.2 8.2 8.1 8.1 7.3 flavor 8.2 8.1 8.1 8.1 8.0 7.2 Likelihood 8.3 8.2 8.2 8.1 8.1 7.3

From the above results, it can be seen that the embodiment of the present invention shows superior functionality compared with the comparative example.

&Lt; Test Example 3 > Antioxidant activity

For each sample, the total phenol was measured by spectrophotometer (Spectronic 2D) using Folin-Ciocalteu method and the absorbance was measured at 750 nm and the content was measured from a standard curve prepared using gallic acid. The total phenol content of the present invention was higher than that of the control group.

The total flavonoid content of each sample was diluted 50-fold with a 0.45-μm filter, and 0.5 ml of diethylene glycol and 1.0 ml of 1N-NaOH were added to the test tube. The absorbance was measured at 420 nm using a spectrophotometer (Spectronic 2D), and the results are shown in Fig. The content of total flavonoid was determined from the standard curve prepared using Rutin. The total flavonoid content of the present invention was higher than that of the control group.

Antioxidant activity was measured by DPPH radical scavenging activity, ABTs radical scavenging activity and reducing power (FRAP) analysis for the prepared extract samples by a known method. It can be seen that the present invention exhibits an excellent antioxidative activity as compared with the control group.

Antioxidant activity division Example 1 Example 2 Example 3 Example 4 Example 5 Control group Total polyphenol content (mg / g) 3.9 3.9 3.7 3.6 3.5 3.2 Total flavonoid
Content (mg / g) 0.38 0.36 0.37 0.35 0.34 0.21 DPPH Radical
Scavenging activity (%) 68 66 67 65 64 54 ABTs Radical
Scavenging activity (%) 55 53 54 52 51 43 FRAP reducing power (OD) 0.75 0.73 0.74 0.72 0.71 0.59

From the above results, the total polyphenol, total flavonoid and antioxidant activity were superior to the control (Comparative Example).

The meat broth and meat broth of the present invention can be used as a basic taste of all kinds of cooking to provide a unique flavor by perfectly cooking various foods.

Claims (12)

Kimchi sauce is prepared by mixing sugar, starch, vinegar, salt and natural red pigment in crushed Chinese cabbage kimchi with raw garlic, onion, fennel concentrate, lard, lactose, citric acid, kimchi oil, lactic acid, And a concentrate to make kimchi broth. HVP, palm oil, and yeast extract were added, and the mixture was heated and stirred while adding a carbonate to adjust the pH to 6.5 to 7.0. The concentrate was then concentrated to prepare a meat flavor. , A raw meat and an onion are added and concentrated to make a meat broth, and a step of mixing the kimchi broth and meat broth to produce a multi-purpose kimchi meat sauce The method according to claim 1, wherein the kimchi sauce comprises 60 to 65 parts by weight of pulverized Chinese cabbage kimchi, 34 to 38 parts by weight of saccharides, 0.5 to 0.7 parts by weight of starch, 0.5 to 0.7 parts by weight of vinegar, 0.3 to 0.5 parts by weight of salt, And 0.8 to 1.2 parts by weight of a mixture  [3] The kimchi broth according to claim 1, wherein the kimchi broth comprises 2 ~ 3 parts by weight of a broth concentrate, 1 ~ 3 parts by weight of lard, 3-5 parts by weight of garlic, 2-4 parts by weight of sodium L- 1 to 2 parts by weight of citric acid, 2 to 4 parts by weight of citric acid, 2 to 4 parts by weight of fork extract, 3 to 5 parts by weight of dextrin, 0.01 to 1.0 part by weight of kimchi oil, 4 to 6 parts by weight of sugar, 0.1 to 0.6 parts by weight of a paprika extract dye, and 2 to 5 parts by weight of purified water, in that order, followed by mixing, to prepare a multi-purpose kimchi sauce sauce The method of claim 1, wherein the meat broth is prepared by adding 10 to 20 parts by weight of HVP, 5 to 10 parts by weight of palm oil, and 1 to 5 parts by weight of yeast extract to a reactor, heating the mixture at 90 to 98 캜, stirring the mixture at 30 to 60 rpm, Adjusting the pH to 6.5 to 7.0 and then concentrating the mixture to a concentration of 70 to 90 Brix to prepare a liquid meat flavor; mixing 1 to 3 parts by weight of ground green beans, 3 to 6 parts by weight of fresh bees, and 3 to 6 parts by weight of onions A method for producing a multi-purpose kimchi meat sauce comprising the step of concentrating The kimchi meat sauce according to claim 1, wherein 70 to 90 parts by weight of the kimchi broth and 10 to 30 parts by weight of meat broth are mixed with the kimchi meat sauce The method according to claim 1, wherein 5 to 10 parts by weight of butter, 10 to 15 parts by weight of vegetable oil, 15 to 20 parts by weight of saccharides, 0.1 to 0.5 parts by weight of gelatin and 1 to 5 parts by weight of pectin are added to 100 parts by weight of kimchi meat sauce 0.5 to 2.0 parts by weight of an emulsifier, 0.5 to 1.0 part by weight of a condensed milk and 0.1 to 1.0 part by weight of citric acid are added to the mixture at a concentration of 3060 (Bx ), And cooling and homogenizing the resultant to 20 ° C or lower to prepare a kimchi meat sauce. The process according to claim 1, wherein the emulsifier is a 1: 1 glycerin fatty acid ester, lecithin or a mixture thereof. The process according to claim 1, wherein the carbonate is sodium carbonate or sodium hydrogencarbonate. The method for producing a multi-purpose kimchi meat sauce according to claim 1, wherein the natural coloring matter is composed of one or two or more selected from perennial powder, paprika, The method according to claim 1, wherein the saccharide is composed of one or more selected from glucose, fructose, starch syrup, isomaltooligosaccharide, and sugar. The method for producing a multi-purpose kimchi meat sauce according to claim 1, wherein the starch is composed of one or more selected from corn starch, potato starch and tapioca starch A kimchi meat sauce prepared by the method of any one of claims 1 to 10 is a powdery or dough-like spread type.

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