KR20190069065A - Composition for Kimchi Sauce Block with Enriched Protein and Calcium, and Manufacturing Method of Kimchi Sauce Block - Google Patents
Composition for Kimchi Sauce Block with Enriched Protein and Calcium, and Manufacturing Method of Kimchi Sauce Block Download PDFInfo
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- KR20190069065A KR20190069065A KR1020170169433A KR20170169433A KR20190069065A KR 20190069065 A KR20190069065 A KR 20190069065A KR 1020170169433 A KR1020170169433 A KR 1020170169433A KR 20170169433 A KR20170169433 A KR 20170169433A KR 20190069065 A KR20190069065 A KR 20190069065A
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- kimchi seasoning
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- 239000000203 mixture Substances 0.000 title claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title abstract description 11
- 239000011575 calcium Substances 0.000 title abstract description 11
- 229910052791 calcium Inorganic materials 0.000 title abstract description 11
- 102000004169 proteins and genes Human genes 0.000 title abstract description 10
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- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 2
- 235000014510 cooky Nutrition 0.000 claims 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
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- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Description
본 발명은 김치양념 블록 및 그 제조 방법에 관한 것이다. 보다 구체적으로 본 발명은 김치양념에 분말상의 먹태를 부가하고 이를 급속 동결건조시켜 블록 형태로 제조함으로써 영양이 풍부하고 각종 김치를 간편하게 조리해 먹을 수 있으며, 나아가 유통기한이 길고 유통 및 휴대가 용이한 김치양념 블록 및 그 제조 방법에 관한 것이다.The present invention relates to a kimchi seasoning block and a manufacturing method thereof. More specifically, the present invention relates to a method for producing a kimchi sauce, which comprises adding a powdered safflower to a kimchi sauce and rapidly freeze-drying the sauce to form a block form, thereby providing a rich nutrition and being able to easily cook and eat various kinds of kimchi, Kimchi seasoning block and its manufacturing method.
일반적으로 김치는 대한민국 고유의 음식으로 전세계적으로 잘 알려져 있다. 김치는 유산균이나 식이섬유, 비타민 등이 많이 함유되어 영양식으로도 잘 알려져 있다. 김치의 주원료인 배추 등의 채소에는 칼슘, 구리, 인, 철분 등의 영양소나 비타민이 함유되어 있고, 액젓 등에는 단백질이나 칼슘 등이 함유되어 있어 영양학적으로도 의미가 있다. 특히, 김치양념을 제조할 때 명태나 황태를 1 내지 2 시간 또는 그 이상 삶아서 얻은 육수를 사용하기 때문에 김치의 맛이 깊어지고 다양한 영양소를 보충할 수 있는 장점이 있다.In general, Kimchi is a Korean food and is well known throughout the world. Kimchi contains a lot of lactic acid bacteria, dietary fiber, and vitamins, and is well known for its nutritional value. Vegetables such as cabbage, which is the main ingredient of kimchi, contain nutrients and vitamins such as calcium, copper, phosphorus and iron, and fish sauces contain protein and calcium. Especially, when preparing Kimchi seasoning, it is advantageous to deepen the taste of kimchi and to supplement various nutrients because it uses soup water obtained by boiling pollack or persimmon for 1 to 2 hours or more.
이러한 김치를 제조하기 위해서는 무우채, 양파, 대파, 마늘, 고추가루, 젓갈, 명태 육수 등을 혼합하여 버무린 김치양념을 준비하여야 한다. 이렇게 준비된 김치양념을 소금에 절인 배추 속에 넣어서 담그는 과정을 거쳐야 한다. In order to manufacture such kimchi, kimchi sauce must be prepared by mixing raw beef, onion, green onion, garlic, red pepper powder, salted fish, marinated seaweed, and the like. The prepared kimchi sauce should be immersed in salted cabbage.
김치를 담그기 위해서는 많은 재료를 준비하여야 하고 다양한 과정을 거쳐야 하기 때문에 일반 가정에서는 쉽게 접근하기 어려운 점이 있다. 또한, 김치는 절인 배추를 사용하고, 또한 많은 수분을 가지고 있기 때문에 운반이나 보관이 어렵다. 특히, 장거리 여행을 떠나고자 할 때에 김치를 포장해서 휴대하기란 매우 어려운 점이 있다.In order to immerse the kimchi, many materials must be prepared and various processes are required. In addition, kimchi uses pickled cabbage and also has a lot of water, so it is difficult to carry or store. Especially, it is very difficult to carry kimchi in a packaged way when you want to go on a long trip.
이에 대한민국 특허 제10-0462550호에서는 김치를 동결건조시켜 블록형태로 제조하여, 소비자가 물을 부어 즉석에서 복원해서 먹을 수 있는 동결건조 김치블록에 대하여 개시하고 있다. 그런데, 이 선행기술에서는 복원된 김치에서 배추 본래의 아삭한 식감을 살리는 데에는 한계가 있다.Korean Patent No. 10-0462550 discloses a freeze-dried kimchi block in which kimchi is prepared into a block form by lyophilization and is poured by a consumer to instantly recover and eat it. However, in this prior art, there is a limitation in utilizing the crispy texture of the original Chinese cabbage in the restored kimchi.
본 발명자는 이러한 문제에 착안하여 김치양념만을 블록 형태로 동결건조시켜 복원을 하면, 원래의 상태와 거의 유사한 정도로 복원이 가능하며, 이렇게 복원된 김치양념으로 배추김치나 깍두기, 파김치, 갓김치, 오이소박이 등을 담글 때 쉽게 사용할 수 있을 것으로 착안하였다. 아울러, 김치에 함유된 영양소를 더 강화하기 위하여, 특히 인체에 필수적으로 필요한 단백질과 칼슘을 보충하기 위해서 분말상의 먹태를 함유한 김치양념 블록 및 그 제조 방법을 제안하고자 한다.The inventor of the present invention has found that when the kimchi seasoning is reconstituted by freeze drying only in the form of a block, it can be restored to a degree similar to that of the original state, and the restored kimchi seasonings include cabbage kimchi, kakdugi, And so on. In order to further reinforce the nutrients contained in Kimchi, Kimchi seasoning block containing powdered diets and its preparation method are proposed to supplement the essential protein and calcium necessary for human body.
본 발명의 목적은 단백질과 칼슘이 강화된 김치양념 블록의 제조 방법을 제공하는 것이다.It is an object of the present invention to provide a method for manufacturing a kimchi seasoning block enhanced with protein and calcium.
본 발명의 다른 목적은 휴대가 간편한 김치양념 블록용 조성물 및 김치양념 블록의 제조 방법을 제공하는 것이다.Another object of the present invention is to provide a composition for easy-to-carry kimchi seasoning block and a method for manufacturing kimchi seasoning block.
본 발명의 다른 목적은 다양한 김치를 손쉽게 담그어 먹을 수 있는 김치양념 블록용 조성물 및 김치양념 블록의 제조 방법을 제공하는 것이다.Another object of the present invention is to provide a composition for a kimchi seasoning block and a method for manufacturing a kimchi seasoning block, which can easily take various kimchi.
본 발명의 상기 목적 및 기타 내재되어 있는 목적은 아래 설명하는 본 발명에 의하여 모두 용이하게 달성될 수 있다.The above objects and other intrinsic objects of the present invention can be easily achieved by the present invention described below.
본 발명에 따른 김치양념 블록용 조성물은 정제수, 김치양념용 부재료, 김치육수 및 분말상의 먹태를 포함하는 것을 특징으로 한다.The composition for a Kimchi seasoning block according to the present invention is characterized by containing purified water, a kimchi seasoning ingredient, kimchi soup and a powdered food.
본 발명에서, 상기 김치양념용 부재료는 고춧가루, 파, 백설탕, 마늘, 생각, 양파, 무채, 식염, L-글루타민산나트륨 및/또는 부추의 혼합물인 것을 특징으로 한다.In the present invention, the kimchi seasoning ingredient is a mixture of red pepper powder, green onion, white sugar, garlic, onion, onion, mung bean, salt, sodium L-glutamate and / or leek.
본 발명에서, 상기 분말상의 먹태는 명태를 급속 동결건조하고 분쇄하여 얻은 것을 특징으로 한다.In the present invention, the powdered food is characterized in that it is obtained by rapid lyophilization and pulverization.
본 발명에 따른 김치양념 블록의 제조 방법은A method of manufacturing a kimchi seasoning block according to the present invention comprises
김치양념용 부재료를 준비하는 단계;Preparing a kimchi seasoning ingredient;
김치육수를 준비하는 단계; Preparing kimchi broth;
상기 김치양념용 부재료와 상기 김치육수를 분말상의 먹태와 함께 혼합하여 김치양념 블록용 조성물을 제조하는 단계;Preparing a kimchi seasoning block composition by mixing the kimchi seasoning ingredient and the kimchi spring water together with the powdered food;
상기 김치양념 블록용 조성물을 숙성시키는 단계; 및Aging the composition for the kimchi seasoning block; And
숙성된 상기 김치양념 블록용 조성물을 성형틀에 넣어 블록형태로 급속 동결건조하는 단계;Rapidly aging the kimchi seasoning block composition in a block form by rapid freeze-drying;
를 포함하여 이루어지는 것을 특징으로 한다.And a control unit.
본 발명에서, 상기 분말상의 먹태는In the present invention, the above-
내장을 제거한 명태를 급속 동결건조시키고,The polished stones from which the viscera were removed were rapidly freeze-dried,
건조된 명태를 분말상으로 분쇄하는Pulverized dried pollack powder
단계에 의하여 제조되는 것이 바람직하다.It is preferable that it is produced by a step.
본 발명은 단백질과 칼슘이 강화된 김치양념 블록을 제공함으로써 배추김치, 파김치, 오이소박이, 총각김치, 깍두기 등의 다양한 김치를 손쉽게 담글 수 있고, 또한 휴대와 운반이 간편하도록 하는 효과가 있다.The present invention provides a kimchi seasoning block having enhanced protein and calcium, thereby easily immersing various kimchi such as Chinese cabbage, pumkin, cucumber, bamboo kimchi, and kakdugi, and making it easy to carry and carry.
본 발명에 따른 김치양념 블록용 조성물은 정제수, 김치양념용 부재료, 김치육수 및 분말상의 먹태를 포함한다. 본 명세서에서 각 성분의 조성은 정제수 100 중량부를 기준으로 하여 함량을 정하는 것으로 설명한다.The composition for a kimchi seasoning block according to the present invention includes a refined water, a kimchi seasoning ingredient, a kimchi soup and a powdered food. In the present specification, the composition of each component is described as determining the content based on 100 parts by weight of purified water.
본 발명에 사용되는 김치양념용 부재료는 고추가루, 파, 백설탕, 다진 마늘, 생강, 양파, 무채, 식염, L-글루타민산나트륨 및 부추를 포함한다. 필요에 따라 상술한 성분 중에서 어느 한 성분 이상은 생략될 수도 있으며, 김치의 맛을 더 내기 위해 굴, 새우, 사과, 배, 미나리, 당근 등의 부재료를 첨가하여도 좋다.The kimchi seasoning ingredients to be used in the present invention include red pepper powder, green onion, white sugar, chopped garlic, ginger, onion, radish, salt, L-glutamate and leek. If necessary, one or more of the above-mentioned ingredients may be omitted. In order to enhance the taste of kimchi, a supplementary ingredient such as oysters, shrimp, apples, pears, parsley, and carrots may be added.
본 발명에서 사용되는 김치양념용 부재료의 일예를 들면, 정제수 100 중량부에 대하여, 고춧가루 110 내지 130 중량부, 파 60 내지 80 중량부, 백설탕 20 내지 30 중량부, 다진 마늘 30 내지 80 중량부, 생강 10 내지 20 중량부, 무채 220 내지 280 중량부, 식염 5 내지 15 중량부, L-글루타민산 나트륨 3 내지 8 중량부 및 부추 10 내지 15 중량부를 포함한다. 이러한 김치양념의 부재료를 준비하여 후술하는 김치육수 및 분말상의 먹태와 잘 버무려서 김치양념 블록용 조성물을 제조한다.Examples of the kimchi seasoning ingredient used in the present invention include 110 to 130 parts by weight of red pepper powder, 60 to 80 parts by weight of parchment, 20 to 30 parts by weight of white sugar, 30 to 80 parts by weight of chopped garlic, 10 to 20 parts by weight of ginger, 220 to 280 parts by weight of iris, 5 to 15 parts by weight of salt, 3 to 8 parts by weight of sodium L-glutamate and 10 to 15 parts by weight of leek. The ingredients for the kimchi seasoning are prepared, and a kimchi seasoning block composition is prepared by mixing the kimchi soup and powdered food as described below.
본 발명에 사용되는 김치육수는 정제수, 명태, 다시마, 양파, 마늘을 포함한다. 필요에 따라, 찹쌀, 멸치 등을 더 포함하여도 좋다. 본 발명에 따른 조성물의 김치육수의 일예로, 정제수 1000 중량부에 대하여 명태 30 내지 45 중량부, 다시마 30 내지 45 중량부, 양파 10 내지 20 중량부, 마늘 20 내지 40 중량부를 가열 용기에 혼합하여, 100 내지 150 ℃로 2 시간 이상 가열하여 얻는 것이 바람직하다. 이렇게 얻은 김치육수를 김치양념 부재료와 아래 설명하는 분말상의 먹태와 혼합하여 김치양념 블록용 조성물을 얻는다.The kimchi seaweed used in the present invention includes purified water, pollack, kelp, onion, and garlic. If necessary, glutinous rice, anchovy and the like may be further included. As an example of the kimchi juice of the composition according to the present invention, 30 to 45 parts by weight of pollack, 30 to 45 parts by weight of seaweed, 10 to 20 parts by weight of onion and 20 to 40 parts by weight of garlic are mixed with 1000 parts by weight of purified water in a heating vessel , And heating at 100 to 150 캜 for 2 hours or more. The thus obtained kimchi seaweed is mixed with a kimchi seasoning ingredient and a powdered foodstuff described below to obtain a composition for a kimchi seasoning block.
본 발명에서 사용하는 분말상의 먹태는 명태의 내장을 제거한 후 급속으로 동결건조시켜 얻은 다음, 이를 분쇄하여 얻은 것이다. 따라서, 명태의 살 뿐만아니라 뼈와 껍질을 모두 동결건조 후에 분쇄하기 때문에 명태 뼈의 칼슘 성분을 그대로 함유하고 있고, 또한 껍질에 함유된 콜라겐과 같은 단백질을 그대로 함유하고 있다. The powdered food used in the present invention is obtained by rapidly freezing and drying the pollen, removing the viscera and then grinding it. Therefore, not only the flesh of the pollack but also the bone and the crust are crushed after freeze-drying, so they contain the calcium component of the pollack bone as it is and contain the protein such as collagen contained in the shell.
일반적으로 황태는 추운 겨울에 명태를 말릴 때 추위가 반복되면서 얼었다 녹았다를 반복하여 알맞게 건조된 것을 말한다. 명태를 말릴때 적당히 추위가 있어야 황색으로 잘 말린 황태를 얻을 수 있다. 그런데, 추위가 주춤하여 온도가 다소 높아 명태가 잘 얼지 않는 경우에는 황태와 달리 약간 검은색으로 말려지는데 이를 먹태라고 한다. 이렇게 전통적인 방식으로 실외에서 명태를 말리는 경우, 명태를 말리는 작업 자체가 매우 까다롭고 황사나 미세먼지 등과 같은 대기 중의 오염 물질에 의해 명태가 오염될 수 있는 문제점이 있다. 본 발명에서 사용하는 분말상의 먹태는 이러한 오염의 문제점이 없으며 대량생산에 적합한 장점이 있다.Generally, in the cold winter, when the pollack is dried in the cold winter, the cold is repeated and it is frozen. When drying pollack, it is necessary to have a moderate cold to obtain a dried yellow stalk. However, when the temperature is somewhat high because the cold is stagnant and the pollack does not freeze well, it is said that it is dried up to a little black color unlike the case of the chrysanthemum. In this conventional way, when drying polishes outdoors, the operation of drying the polishes is very difficult and there is a problem that the polishes may be contaminated by pollutants in the air such as dust and fine dust. The powdered food used in the present invention has no problem of such contamination and has an advantage of being suitable for mass production.
본 발명에 따른 김치양념 블록용 조성물은 정제수 100 중량부에 대하여, 김치양념 부재료 450 내지 600 중량부를 사용하고, 김치육수 100 내지 200 중량부를 사용하며, 분말상의 먹태 1 내지 30 중량부를 사용한다. 분말상의 먹태가 1 중량부 미만으로 첨가되면 단백질과 칼슘의 증가 효과를 크게 보기 어려우며, 30 중량부 이상으로 사용되면 제조 비용이 크게 증가하는 문제가 있다.The composition for a kimchi seasoning block according to the present invention is prepared by using 450 to 600 parts by weight of a kimchi seasoning ingredient relative to 100 parts by weight of purified water, using 100 to 200 parts by weight of kimchi broth, and 1 to 30 parts by weight of a powdery seasoning. When the powdery form of the powder is added in an amount of less than 1 part by weight, the effect of increasing the amount of protein and calcium is hardly observed. If the powder is used in an amount of more than 30 parts by weight, the manufacturing cost is greatly increased.
본 발명에 따른 김치양념 블록의 제조 방법의 각 단계를 설명하면 다음과 같다. 먼저, 앞서 설명한 김치양념용 부재료를 준비한다. 다음 단계에서 앞서 설명한 바와 같이 김치육수를 준비한다. 준비된 김치양념 부재료와 상기 김치육수를 분말상의 먹태와 함께 혼합하여 김치양념 블록용 조성물을 제조한다. Each step of the manufacturing method of the kimchi seasoning block according to the present invention will be described as follows. First, the aforementioned kimchi seasoning ingredients are prepared. In the next step, prepare kimchi broth as described above. The prepared kimchi seasoning ingredient and the kimchi soup are mixed together with the powdered food to prepare a kimchi seasoning block composition.
본 발명에서 분말상의 먹태는 내장을 제거한 명태를 급속 동결건조시키고, 건조된 명태를 분말상으로 분쇄하는 단계에 의하여 제조된다. 급속 동결기에 명태를 넣어 급속 동결시킨다. 급속 동결의 온도는 특별히 한정되지는 않으나 약 -50 ℃ 이하에서 얼리는 것이 바람직하다. 이렇게 동결된 명태를 대략 10-5 내지 10-4 기압의 실질적인 진공상태로 만든 건조 챔버에 넣고 약 5 시간 이상 건조시키면 먹태를 얻을 수 있다. 본 발명에서 '먹태'는 이와 같이 내장을 제거한 명태를 급속 동결건조하여 얻은 것을 일컫는다. 이렇게 얻은 먹태를 분쇄기에 넣어 분말 형태로 갈아서 만든 것이 분말상의 먹태이다.In the present invention, the powdered food is prepared by rapid lyophilization of the stamina removing the viscera and pulverizing the dried stamina into powder form. Put pollack into a rapid freezing machine and freeze quickly. The temperature of rapid freezing is not particularly limited, but it is preferably frozen at about -50 캜 or lower. The frozen pollack is placed in a drying chamber made into a substantially vacuum state of about 10 -5 to 10 -4 atm and dried for about 5 hours or longer to obtain a decoction. In the present invention, 'sukita' refers to a product obtained by rapid freeze-drying of pollinators from which the viscera is removed as described above. It is a powdery food which is made by grinding powder obtained in the grinder.
김치양념용 부재료, 김치육수 및 분말상의 먹태를 혼합하여 김치양념 블록용 조성물을 얻은 다음, 이렇게 제조된 조성물을 숙성시키는 단계를 거친다. 숙성은 김치양념 블록용 조성물을 직사광선이 차단된 장소에서 전용 숙성 용기를 사용하여 상온에서 48 시간 이상 공기중에 노출시킴으로써 할 수 있다. 본 발명에 사용되는 전용 숙성 용기는 직사각형의 스테인레스 재질의 챔버 형태로, 내측면에는 편백에센셜오일을 도포하여 건조시킨 목재로 이루어진다. 이러한 전용 숙성 용기 내에서 숙성을 거치면서 유산균의 발효과 조성물 성분 간의 조직이 잘 융화되어 급속 동결건조에 적합하도록 한다. 본 발명의 편백에센셜오일은 침엽수과의 재패니즈 사이프러스를 증류법을 이용하여 추출한 것을 사용한다. 내측면의 목재는 바람직하게 편백나무를 사용한다. 편백나무의 표면에 편백에센셜오일을 도포하여 건조시키고, 필요에 따라 이 과정을 3 내지 4회 반복하여 제조된 목재를 전용 숙성 용기의 내측면과 바닥면에 스테인레스가 보이지 않게 부착하여 사용한다.A kimchi seasoning ingredient, a kimchi soup and a powdered food are mixed to obtain a composition for a kimchi seasoning block, followed by aging the thus-prepared composition. Aging can be achieved by exposing the composition for kimchi seasoning block to air at room temperature for 48 hours or more using a special aging vessel at a place where direct sunlight is blocked. The dedicated aging vessel used in the present invention is formed of a rectangular stainless steel chamber, and the inner side is made of wood coated with a facial essential oil and dried. The fermentation of the lactic acid bacteria and the structure between the components of the lactic acid bacteria are well integrated while being aged in such a special fermentation vessel, so that they are suitable for rapid freeze drying. The essence oil of the present invention is obtained by extracting Javanese cypress with the conifers by distillation method. The wood on the inner side preferably uses plain wood. It is applied to the surface of the waxy wood by applying the waxy essential oil and dried. If necessary, the wood produced by repeating this process 3 to 4 times is attached to the inner surface and the bottom surface of the exclusive aging vessel without using stainless steel.
다음으로, 숙성된 김치양념 블록용 조성물을 성형틀에 넣어 블록형태로 급속 동결건조하는 단계이다. 본 발명에서 김치양념 블록의 크기는 특별히 한정되지는 않으나, 예들 들어 20 g 의 김치양념 블록의 크기는 가로 6 cm, 세로 6 cm, 높이 1 cm 정도로 매우 가볍다.Next, the composition for the aged kimchi seasoning block is placed in a mold and rapidly frozen and dried in a block form. In the present invention, the size of the kimchi seasoning block is not particularly limited. For example, the size of the kimchi seasoning block of 20 g is very light, about 6 cm in width, 6 cm in height, and 1 cm in height.
이렇게 제조된 김치양념 블록은 물을 부어주면 건조된 블록이 물을 흡수하면서 본래의 김치양념 형태로 복원이 된다. 복원된 김치양념을 절인 배추, 깍두기, 파, 오이 등에 버무려서 각종 김치를 손쉽게 만들 수 있다.The kimchi seasoning block thus prepared is poured with water, and the dried block absorbs water and is restored to the original kimchi seasoning form. The restored kimchi seasoning can be easily made by pickling pickled cabbage, kakdugi, leeks and cucumber.
실시예Example
하기 표 1의 함량에 따라 김치양념용 부재료, 김치육수 및 분말상의 먹태를 준비하였다.According to the contents shown in Table 1 below, the kimchi seasoning ingredients, kimchi soup and powdered food were prepared.
[표 1] 제조예 1 내지 3 (단위 g)[Table 1] Production Examples 1 to 3 (Unit g)
상기 제조예 1 내지 3에 따라 준비된 성분 중 명태, 다시마, 양파, 마늘을 정제수 900 g와 함께 용기에 넣어 2 시간 정도 가열하고 냉각시켜 김치육수를 얻었다. 김치육수와 나머지 김치양념용 부재료 및 다진 마늘을 30 g 을 추가하여 시험용 소형 교반기에 넣고 10 분간 교반하여 각각의 김치양념 블록용 조성물을 얻었다. 이들 조성물을 숙성시키기 위해 가로 50 cm x 세로 50 cm x 높이 50 cm 크기의 스테인레스 챔버를 준비하였다. 가로 10 cm x 세로 2 cm x 높이 50 cm 크기로 절단된 편백나무 목재를 준비하여 스테인레스 챔버의 바닥과 내벽 쪽에 부착시키고 편백나무 표면에는 편백에센셜오일을 빈틈없이 도포하여 자연 상태에서 건조시키는 것을 2 회 반복하여 전용 숙성 용기를 준비하였다. 전용 숙성 용기를 이용하여 제조예 1 내지 3에 따른 김치양념 블록용 조성물을 각각 72 시간 동안 상온에서 숙성시킨 다음, 숙성된 조성물을 -50 ℃에서 급속 동결시키고 10-4 기압 상태의 진공 건조기에 넣어 5 시간 동안 건조시켜 각각 실시예 1 내지 3에 따른 김치양념 블록을 얻었다.Among the ingredients prepared according to Preparation Examples 1 to 3, pollack, kelp, onion, and garlic were placed in a container together with 900 g of purified water, heated for about 2 hours and cooled to obtain kimchi broth. 30 g of kimchi soup, remaining kimchi seasoning ingredients and minced garlic were added to a small stirrer for testing, and the mixture was stirred for 10 minutes to obtain a composition for each kimchi seasoning block. To aged these compositions, stainless steel chambers having dimensions of 50 cm x 50 cm x 50 cm high were prepared. Width of 10cm x 2cm x 50cm in height was prepared and attached to the bottom and the inner wall of the stainless steel chamber, and the untreated essential oil was applied to the surface of the untreated wood and dried in the natural state twice A dedicated aging vessel was prepared repeatedly. The compositions for Kimchi seasoning blocks according to Preparation Examples 1 to 3 were individually aged for 72 hours at room temperature, and the aged composition was rapidly frozen at -50 ° C and placed in a vacuum dryer at 10 -4 atm And dried for 5 hours to obtain kimchi seasoning blocks according to Examples 1 to 3, respectively.
영양소 함량 평가Nutrient content assessment
이렇게 얻은 실시예 1의 김치양념 블록의 영양소 함량을 측정하기 위해여 동해안해양생물자원연구센터에 의뢰하여 시험성적서를 받았다. 그 결과는 아래 표 2와 같다.In order to measure the nutrient content of the Kimchi seasoning block of Example 1 thus obtained, a test report was received from the Yeocheon Marine Biological Resources Research Center. The results are shown in Table 2 below.
[표 2] 실시예 1의 영양소 함량[Table 2] Nutrient content of Example 1
성인의 단백질 하루 권장섭취량은 체중 1 kg 당 0.9 g이므로, 60 kg의 체중을 가진 사람은 하루 54 g의 섭취가 요구된다(출처: 두산백과). 그런데, 본 발명에 따른 김치양념 블록에는 100 g 당 11.6 g의 단백질을 함유하고 있기 때문에, 단 100 g의 섭취에도 하루 권장량의 약 21 퍼센트를 섭취할 수 있으므로 단백질 함량이 풍부하다는 점을 알 수 있다. 또한, 30, 40 대 남성의 하루 칼슘 권장섭취량은 800 mg 인데, 본 발명에 따른 김치양념 블록을 100 g 섭취하는 것으로 85.2 mg의 칼슘을 섭취할 수 있는 장점이 있다.The recommended daily intake of protein for adults is 0.9 g / kg body weight, so a person with a body weight of 60 kg needs 54 g / day (Source: Doosan Encyclopedia). However, since the kimchi seasoning block according to the present invention contains 11.6 g of protein per 100 g, it can be seen that the protein content is abundant since only about 21% of the daily recommended amount can be ingested even if 100 g is consumed . In addition, the recommended intake of calcium per day for men in their 30s and 40s is 800 mg. The intake of 100 g of the kimchi seasoning block according to the present invention has an advantage that 85.2 mg of calcium can be consumed.
관능평가Sensory evaluation
실시예 2 및 3에 따른 김치양념 블록을 각각 20 g 당 물 100 ml를 넣어 물에 불려 김치양념으로 복원하여, 절임배추(에덴농산영농조합법인 제조) 1/4 포기에 김치양념을 버무린 다음, 24 시간 동안 실온에서 숙성시키고, 이후 24 시간 동안 김치냉장고에 넣어 두었다. 비교실시예 1로 시중에 유통 중인 제조일로 일주일이 지나지 않은 포기 김치를 구매하여 함께 김치냉장고에 보관하였다. 이렇게 제조된 실시예 2, 3 및 비교실시예 1에 따른 배추김치를 폭 약 3 cm로 절단하여 자발적인 참여자 10 명을 선정하여, 이들에게 섭취하게 한 다음, 다음의 항목으로 평가 점수를 내리도록 하였다. 이들 배추김치의 각 항목의 평가 기준에 따라 평가한 점수를 매우 우수(5점), 우수(4점), 보통(3점), 나쁨(2점), 매우 나쁨(1점)으로 하여, 10 명의 평균 점수를 소숫점 1자리 까지만 표기하였다. 100 ml of water per 20 g of each of the Kimchi seasoning blocks according to Examples 2 and 3 was poured into water and restored to the kimchi seasoning. Then, the kimchi seasoning was poured in 1/4 of the pickled cabbage (manufactured by Eden Agricultural Products Cooperative Association) It was aged at room temperature for 24 hours and then placed in a kimchi refrigerator for 24 hours. As a comparative example 1, a kimchi which had not been delivered for a week was purchased and put in a kimchi refrigerator together. The thus-prepared Chinese cabbage kimchi according to Examples 2 and 3 and Comparative Example 1 was cut to a width of about 3 cm, and 10 volunteer participants were selected and given to them, and the evaluation score was reduced by the following items . (5 points), excellent (4 points), normal points (3 points), poor points (2 points) and very poor points (1 point) according to evaluation criteria of each item of these cabbage kimchi Only the decimal point of the average score is shown.
[표 3][Table 3]
상기 표 3의 결과에서 알 수 있는 바와 같이, 본 발명에 따른 김치양념 블록을 이용하여 담근 배추김치는 시중에 유통되고 있는 포기 김치와 비교하여도 조직감이나 색상, 맛에서 큰 차이를 보이지 않음을 알 수 있다.As can be seen from the results in Table 3, the kimchi seasoning block according to the present invention showed that there was no significant difference in texture, color, and flavor compared to the kimchi seasoned with Chinese cabbage kimchi sold in the market .
이상에서 설명한 본 발명의 설명은 본 발명의 이해를 위하여 예를 들어 설명한 것에 불과할 뿐, 본 발명의 범위를 정하고자 하는 것이 아님을 주의하여야 한다. 본 발명의 범위는 아래 첨부된 청구범위에 의하여 정하여지며 이 범위 내에서 본 발명의 단순한 변형이나 변경은 모두 본 발명의 보호범위에 속하는 것으로 이해되어야 한다.It should be noted that the description of the present invention described above is merely an example of the present invention for the understanding of the present invention, and is not intended to define the scope of the present invention. It is intended that the scope of the invention be defined by the claims appended hereto, and that all such modifications and variations are intended to be included within the scope of the present invention.
Claims (5)
김치육수를 준비하는 단계;
상기 김치양념용 부재료와 상기 김치육수를 분말상의 먹태와 함께 혼합하여 김치양념 블록용 조성물을 제조하는 단계;
상기 김치양념 블록용 조성물을 숙성시키는 단계; 및
숙성된 상기 김치양념 블록용 조성물을 성형틀에 넣어 블록형태로 급속 동결건조하는 단계;
를 포함하여 이루어지는 것을 특징으로 하는 김치양념 블록의 제조 방법.Preparing a kimchi seasoning ingredient;
Preparing kimchi broth;
Preparing a kimchi seasoning block composition by mixing the kimchi seasoning ingredient and the kimchi spring water together with the powdered food;
Aging the composition for the kimchi seasoning block; And
Rapidly aging the kimchi seasoning block composition in a block form by rapid freeze-drying;
The method of manufacturing a kimchi seasoning block according to claim 1,
내장을 제거한 명태를 급속 동결건조시키고,
건조된 명태를 분말상으로 분쇄하는
단계에 의하여 제조되는 것을 특징으로 하는 김치양념 블록의 제조 방법.The method according to claim 4,
The polished stones from which the viscera were removed were rapidly freeze-dried,
Pulverized dried pollack powder
Wherein the kimchi seasoning block is produced by a method comprising the steps of:
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