KR20190069066A - Composition for Freeze-dried Kimchi Pancake Block and Freeze-dried Kimchi Pancake Block - Google Patents
Composition for Freeze-dried Kimchi Pancake Block and Freeze-dried Kimchi Pancake Block Download PDFInfo
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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
- 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 동결건조 김치부침개 블록용 조성물 및 동결건조 김치부침개에 관한 것이다. 보다 구체적으로 본 발명은 분말상의 먹태를 함유한 김치부침개 블록용 조성물을 제조하고 이를 급속 동결건조시켜 블록 형태로 제조함으로써 영양이 풍부하고 김치부침개를 간편하게 조리해 먹을 수 있으며, 나아가 유통기한이 길고 유통 및 휴대가 용이한 동결건조 김치부침개 블록용 조성물 및 동결건조 김치부침개에 관한 것이다.The present invention relates to a composition for a freeze-dried kimchi bladder block and a freeze-dried kimchi bladder. More specifically, the present invention relates to a method for manufacturing a kimchi blockblock composition containing a powdery flavor, and rapidly freeze-drying the composition to form a block, thereby providing a nutritious and easy-to-eat kimchi broccoli, And a freeze-dried kimchi bladder block composition and a freeze-dried kimchi bladder which are easy to carry.
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 각종 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 various 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 밀가루나 부침가루 및 물과 혼합하여 반죽한 다음, 프라이팬에 식용유 등으로 부쳐서 제조한 것이 김치부침개이다. 김치부침개를 만드려면 김치와 부침가루에 부추, 돼지고기 등의 부재료를 넣어 물과 혼합하여 반죽을 만들어야 한다. 그런데, 김치부침개를 위한 반죽을 만드려면 물과 부침가루의 비율을 잘 맞추어야 하는데 이 비율이 잘 맞지 않으면 반죽이 걸죽하거나 너무 묽어서 김치부침개가 잘 부쳐지지 않고 맛이 떨어지는 문제가 생긴다. 또한, 김치부침개 반죽은 장시간 보관이 어렵고 휴대하기도 어렵기 때문에 특히, 장거리 여행을 떠나고자 할 때에 김치부침개 반죽을 포장해서 휴대하기란 매우 어려운 점이 있다. These kimchi are mixed with wheat flour, rice flour and water, kneaded, and then cooked in a frying pan with cooking oil or the like. To make a kimchi dipper, kimchi and broth powder should be mixed with water to make dough. However, in order to make dough for kimchi dumplings, it is necessary to adjust the ratio of water and dumpling powder properly. If this ratio does not match well, dumpling is too thick or too thin, and kimchi dumpling does not get well and taste drops. Also, it is very difficult to carry the kimchi dough in a packaged state because it is difficult to keep it for long time and it is difficult to carry it.
이에 대한민국 특허 제10-0747512호에서는 부침개 반죽을 제조하고, 반죽을 부침개 형상으로 냉동성형하여 포장함으로써 부침개의 제조와 유통이 간편해지고, 가정에서 조리가 용이한 부침개 포장방법에 대하여 개시하고 있다. 그러나, 부침개 반죽을 냉동시켜서 유통해야하고 보관해야하며, 소비자가 이를 녹여서 부쳐야 하기 때문에 부침개의 맛이나 품질을 떠나서 해동을 해야 하기 때문에 부침개를 만드는 것이 불편하고, 소비자가 장거리 여행시 휴대와 보관이 어렵다는 문제점이 있다.Korean Patent No. 10-0747512 discloses a bubble pack packaging method in which a blister pack dough is manufactured, and the dough is frozen and packaged in the form of a blister pack to facilitate manufacture and distribution of the blister pack and facilitate cooking at home. However, the frozen dough is frozen and must be distributed and stored. Since consumers must melt it, it is necessary to defrost the flavor and quality of the frozen frozen food. Therefore, it is inconvenient to make frozen frozen food. There is a problem.
본 발명자는 이러한 문제에 착안하여 김치부침개 반죽을 블록 형태로 동결건조시켜 제조하고, 소비자가 블록에 물을 부어 반죽으로 복원을 하면, 원래의 상태와 거의 유사한 정도로 복원이 가능하며, 김치부침개 블록은 부피와 중량이 작기때문에 휴대가 쉽고 유통기한이 길며 보관이 용이하다는 장점이 있다. 아울러, 김치부침개에 함유된 영양소를 더 강화하기 위하여, 특히 인체에 필수적으로 필요한 단백질과 칼슘을 보충하기 위해서 분말상의 먹태를 함유한 김치부침개 블록을 제안하고자 한다.The inventors of the present invention focused on such problems and prepared kimchi dough by freeze-drying in a block form, and when the dough is poured into the block by the consumer, the kimchi dough can be restored to a degree similar to the original state, Because of its small volume and weight, it is easy to carry, has a long shelf life and is easy to store. In addition, in order to further strengthen the nutrients contained in the kimchi compartment, we propose a Kimchi compartment block containing a powdery food supplements especially to supplement the essential protein and calcium necessary for the human body.
본 발명의 목적은 단백질과 칼슘이 풍부한 김치부침개 블록을 제공하는 것이다.It is an object of the present invention to provide a kimchi bulb block rich in protein and calcium.
본 발명의 다른 목적은 소비자가 김치부침개를 쉽게 조리하여 먹을 수 있는 김치부침개 블록을 제공하는 것이다.Another object of the present invention is to provide a kimchi chimney block which enables a consumer to easily cook and eat the kimchi chimney.
본 발명의 다른 목적은 휴대와 보관이 간편한 김치부침개 블록의 제조 방법을 제공하는 것이다.Another object of the present invention is to provide a method of manufacturing a kimchi flap block which is easy to carry and store.
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 김치부침개 블록용 조성물은 정제수, 김치, 부침가루, 김치부침개용 부재료, 및 분말상의 먹태를 포함하는 것을 특징으로 한다.The composition for a kimchi bladder block according to the present invention is characterized by containing purified water, a kimchi, an infusion powder, a kimchi blanching ingredient, and a powdery food.
본 발명에서, 상기 김치부침개용 부재료는 부추, 표고버섯, 양송이버섯, 새송이버섯, 두부, 마늘, 양파, 대파, 돼지고기, 닭고기, 새우, 참치, 조갯살 및 오징어의 2 종 이상의 혼합물인 것이 바람직하다.In the present invention, it is preferable that the kimchi pellets-making auxiliary material is a mixture of two or more of leek, shiitake, mushroom, mushroom, tofu, garlic, onion, green onion, pork, chicken, shrimp, tuna, .
본 발명에서, 상기 분말상의 먹태는 명태를 급속 동결건조하고 분쇄하여 얻은 것이 바람직하다.In the present invention, it is preferable that the powdered food is obtained by rapid lyophilization and pulverization.
본 발명에 따른 김치부침개 블록의 제조 방법은The manufacturing method of the kimchi hinder block according to the present invention
김치부침개용 부재료를 준비하는 단계;Preparing a kimchi blanching base material;
상기 김치부침개용 부재료와 정제수를 분말상의 먹태와 함께 혼합하여 김치부침개 블록용 조성물을 제조하는 단계;Preparing a composition for a kimchi compartment block by mixing the kimchi kimchi compartment base material and purified water together with a powdery food;
상기 김치부침개 블록용 조성물을 숙성시키는 단계; 및Aging the composition for the kimchi compartment block; And
숙성된 상기 김치부침개 블록용 조성물을 성형틀에 넣어 블록형태로 급속 동결건조하는 단계;Rapidly aging the composition for a kimchi chimney block into a mold and 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 풍부하고 소비자가 김치부침개를 쉽게 조리하여 먹을 수 있으며, 휴대와 보관이 간편한 동결건조 김치부침개 블록 및 그 제조 방법을 제공하는 발명의 효과를 갖는다.The present invention has the effect of providing a freeze-dried kimchi chimney block which is rich in protein and calcium and can be cooked and eaten easily by a consumer, and is easy to carry and store, and a method for producing the same.
본 발명에 따른 김치부침개 블록용 조성물은 정제수, 김치, 부침가루, 김치부침개용 부재료, 및 분말상의 먹태를 포함하는 것을 특징으로 한다. 본 명세서에서 각 성분의 조성은 정제수 100 중량부를 기준으로 하여 함량을 정하는 것으로 설명한다.The composition for a kimchi bladder block according to the present invention is characterized by containing purified water, a kimchi, an infusion powder, a kimchi blanching ingredient, and a powdery 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 발명에서 사용되는 김치는 배추김치를 말한다. 일반적으로 김치부침개라 하면 배추김치를 사용한 것을 말하기 때문이다. 배추김치는 소금에 절인 배추에 김치양념을 버무려 숙성시킨 것을 말한다. 김치양념은 명태나 황태, 다시마 등에서 우려낸 김치육수와 고추가루, 파, 백설탕, 다진 마늘, 생강, 양파, 무채, 식염, L-글루타민산나트륨, 부추 등와 같은 부재료를 혼합하여 제조한 것을 말한다. 본 발명에서 김치는 일정한 크기로 절단하여 사용한다. 그 크기는 특별히 한정되지는 않으나 가로 2 cm, 세로 1 cm 정도의 크기가 바람직하다. 본 발명에서 사용되는 김치의 함량은 정제수 100 중량부에 대하여 25 내지 40 중량부를 사용한다.The kimchi used in the present invention refers to Chinese cabbage kimchi. Generally speaking, it is said to use the cabbage kimchi when it is called the kimchi stopper. Chinese cabbage kimchi refers to a Chinese cabbage pickled in salt and matured with a kimchi sauce. Kimchi sauce refers to a kimchi soup made by mixing kimchi soup, kimchi soup, red pepper powder, white sugar, chopped garlic, ginger, onion, mungbean, salt, L-glutamate, and leek from kimchi, roe and kelp. In the present invention, the kimchi is cut into a certain size and used. The size is not particularly limited, but a size of about 2 cm in width and about 1 cm in length is preferable. The content of the kimchi used in the present invention is 25 to 40 parts by weight based on 100 parts by weight of purified water.
본 발명의 부침가루는 시중에서 쉽게 구할 수 있는 부침가루를 사용하면 된다. 대체적인 부침가루의 성분은 소맥분, 백설탕, 감자전분, 찹쌀가루, 양파분말, 베이킹 파우더, 마늘분말, 후추분말 등을 포함한다. 본 발명에서는 상업적으로 입수할 수 있는 부침가루를 사용할 수 있다. 본 발명에서 사용되는 부침가루의 함량은 정제수 100 중량부를 기준으로 18 내지 35 중량부를 사용한다.The buoyant powder of the present invention can be easily used in the market. Ingredients of the common flour powder include wheat flour, white sugar, potato starch, glutinous rice flour, onion powder, baking powder, garlic powder, pepper powder and the like. In the present invention, commercially available chelating powder can be used. The amount of the needle powder used in the present invention is 18 to 35 parts by weight based on 100 parts by weight of purified water.
본 발명에서 사용되는 김치부침개용 부재료는 부추, 표고버섯, 양송이버섯, 새송이버섯, 두부, 마늘, 양파, 대파, 돼지고기, 닭고기, 새우, 참치, 조갯살 및 오징어의 2 종 이상의 혼합물인 것이 바람직하다. 물론, 이외에 다양한 부재료를 적용할 수 있다. 본 발명에서 김치부침개용 부재료의 함량은 정제수 100 중량부를 기준으로 1.5 내지 20 중량부를 사용한다.It is preferable that the kimchi blanching aid material used in the present invention is a mixture of two or more of leek, shiitake, mushroom, mushroom, tofu, garlic, onion, green onion, pork, chicken, shrimp, tuna, . Of course, various other materials can be applied. In the present invention, the content of the kimchi blanching base material is 1.5 to 20 parts by weight based on 100 parts by weight of purified water.
이와 같은 정제수, 김치, 부침가루 및 김치부침개용 부재료를 아래 설명하는 분말상의 먹태와 혼합하여 본 발명의 김치부침개 블록용 조성물을 제조한다.The purified water, the kimchi, the chelating powder and the chewing gum for chewing gum are mixed with the powdered food described below to prepare a composition for the kimchi chelate block of the present invention.
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 발명에서 분말상의 먹태는 정제수 100 중량부에 대하여 1 내지 15 중량부를 사용한다. 분말상의 먹태가 1 중량부 미만으로 첨가되면 단백질과 칼슘의 증가 효과를 크게 보기 어려우며, 15 중량부 이상으로 사용되면 제조 비용이 다소 증가하는 문제가 있다.In the present invention, 1 to 15 parts by weight of the powdery food is used relative to 100 parts by weight of purified water. When the amount of the powdered powder is less than 1 part by weight, the effect of increasing the amount of protein and calcium is hardly observed. If the amount of the powdered powder is more than 15 parts by weight, the manufacturing cost is increased.
본 발명에 따른 김치부침개 블록의 제조 방법의 각 단계를 설명하면 다음과 같다. 먼저, 앞서 설명한 정제수, 부침가루 및 김치부침개용 부재료를 준비한다. 준비된 정제수, 부침가루 및 김치부침개용 부재료를 분말상의 먹태와 함께 혼합하여 김치부침개 블록용 조성물을 제조한다. Each step of the method of manufacturing the kimchi flap block according to the present invention will now be described. First, the above-described purified water, an iron powder, and a kimchi blanket-forming auxiliary material are prepared. The prepared purified water, redness powder, and the ingredients for the kimchi brisket are mixed together with the powdered food to prepare a composition for the kimchi bug block.
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.
정제수, 부침가루, 김치부침개용 부재료, 및 분말상의 먹태를 혼합하여 김치부침개 블록용 조성물을 얻은 다음, 이렇게 제조된 조성물을 숙성시키는 단계를 거친다. 숙성은 김치부침개 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 목재를 설치하여 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.The composition for kimchi blockblock is obtained by mixing purified water, an agar powder, a kimchi chewing gum base material, and a powdery flavor, followed by aging the thus-prepared composition. Aging can be performed by exposing the composition for kimchi blockblock to air at room temperature for 48 hours or more using a special aging vessel in a place where direct sunlight is blocked. A dedicated aging vessel used in the present invention is a rectangular stainless steel chamber, and its inner side is provided with a dried wood on which essential essential oil is applied. 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 김치부침개 블록용 조성물을 성형틀에 넣어 블록형태로 급속 동결건조하는 단계이다. 본 발명에서 김치부침개 블록의 크기는 특별히 한정되지는 않으나, 예들 들어 30 g 의 김치부침개 블록의 크기는 가로 6 cm, 세로 6 cm, 높이 2 cm 정도로 매우 가볍다.Next, the composition for the aged kimchi blockblock is placed in a mold and rapidly frozen and dried in a block form. In the present invention, the size of the kimchi chimney block is not particularly limited. For example, the size of the kimchi chimney block of 30 g is very light, about 6 cm in width, 6 cm in height, and 2 cm in height.
이렇게 제조된 김치부침개 블록에 물을 부어주면 건조된 블록이 물을 흡수하면서 본래의 김치부침개 블록용 조성물과 같은 반죽 형태로 복원이 된다. 복원된 반죽을 프라이팬에서 기름을 치고 부쳐서 김치부침개를 손쉽게 만들 수 있다.When water is poured into the kimchi block block thus prepared, the dried block absorbs water and is restored to a dough shape similar to the composition for the original kimchi block block. You can easily make kimchi dumplings by putting the restored dough in an oil pan in a frying pan.
실시예Example
하기 표 1의 함량에 따라 정제수, 김치(에덴농산영농조합법인, 제품명: 설악산들바람 특선포기김치), 부침가루(곰표), 파, 부추, 김치부침개용 부재료 및 분말상의 먹태를 준비하였다.According to the contents of the following Table 1, a preparation of a refined water, a kimchi (product name: Seorak Mountain Warmer Specialty Kimchi), a ground powder, a parchment, a leek,
[표 1] 제조예 1 내지 3 (단위 g)[Table 1] Production Examples 1 to 3 (Unit g)
상기 제조예 1 내지 3에 따라 준비된 성분을 각각 용기에 넣어 3 분간 교반 기구를 이용하여 잘 혼합하여 반죽 형태의 김치부침개 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 김치부침개 블록용 조성물을 각각 48 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 김치부침개 블록을 얻었다.Ingredients prepared according to Preparation Examples 1 to 3 were placed in a container and mixed well using a stirring device for 3 minutes to obtain a composition for a dough-shaped kimchi blockblock. 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 composition for Kimchi breaker blocks according to Preparation Examples 1 to 3 was aged at room temperature for 48 hours using a special aging vessel, and the aged composition was rapidly frozen at -50 ° C and put in a vacuum dryer at 10 -4 atm And dried for 5 hours to obtain kimchi block blocks according to Examples 1 to 3, respectively.
영양소 함량 평가Nutrient content assessment
이렇게 얻은 실시예 1의 김치부침개 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 blocker 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 김치부침개 블록에는 100 g 당 13.1 g의 단백질을 함유하고 있기 때문에, 단 100 g의 섭취에도 하루 권장량의 약 24 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 김치부침개 블록 100 g 섭취하는 것으로 50.0 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 composter block according to the present invention contains 13.1 g of protein per 100 g, it can be seen that the protein content is abundant since only about 24% of the recommended daily amount can be ingested even if 100 g is ingested . In addition, the recommended intake of calcium per day for men in their 30s and 40s is 800 mg, which is advantageous in that 50 g of calcium can be ingested by taking 100 g of the kimchi blocker block according to the present invention.
관능평가Sensory evaluation
실시예 2 및 3에 따른 김치부침개 블록을 각각 30 g 당 물 100 ml를 넣어 물에 불려 김치부침개 반죽으로 복원하여, 프라이팬에 올려 김치부침개를 부쳤다. 비교실시예 1, 2로 상기 제조예 2, 3에 따른 성분을 혼합하여 김치부침개 반죽으로 만들어 프라이팬에 올려 김치부침개를 부쳤다. 이렇게 제조된 실시예 2, 3 및 비교실시예 1, 2에 따른 김치부침개를 자발적인 참여자 10 명을 선정하여, 이들에게 섭취하게 한 다음, 다음의 항목으로 평가 점수를 내리도록 하였다. 이들 김치부침개의 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 30 g of each of the kimchi block blocks according to Examples 2 and 3 was poured into water, restored into kimchi dough, and placed on a frying pan. Ingredients according to Preparation Examples 2 and 3 were mixed in Comparative Examples 1 and 2, and made into a kimchi kimchi dough, which was put on a frying pan and kneaded with a kimchi kneader. 10 volunteer participants were selected from the kimchi pellets according to Examples 2 and 3 and Comparative Examples 1 and 2 thus prepared, and then they were instructed to consume them. The scores evaluated according to the evaluation criteria of each item of the kimchi burger were rated as excellent (5 points), excellent (4 points), normal (3 points), poor (2 points), and very poor (1 point) 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 김치부침개 블록을 이용하여 만든 김치부침개는 동결건조시키지 않은 반죽을 이용해서 만든 김치부침개와 비교하여도 조직감, 군내, 색상, 맛에서 큰 차이를 보이지 않음을 알 수 있다.As can be seen from the results of Table 3 above, the kimchi dumplings made by using the kimchi dumpling block according to the present invention are superior to the kimchi dumplings made by the dumpling which is not freeze dried, It can be seen that there is no difference.
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)
상기 김치부침개용 부재료와 정제수를 분말상의 먹태와 함께 혼합하여 김치부침개 블록용 조성물을 제조하는 단계;
상기 김치부침개 블록용 조성물을 숙성시키는 단계; 및
숙성된 상기 김치부침개 블록용 조성물을 성형틀에 넣어 블록형태로 급속 동결건조하는 단계;
를 포함하여 이루어지는 것을 특징으로 하는 김치부침개 블록의 제조 방법.Preparing a kimchi blanching base material;
Mixing the kimchi fryer-forming raw material and purified water together with a powdery meal to prepare a composition for a kimchi fryer block;
Aging the composition for the kimchi compartment block; And
Rapidly aging the composition for a kimchi chimney block into a mold and rapid freeze-drying;
The method of manufacturing a kimchi hindered block according to claim 1,
내장을 제거한 명태를 급속 동결건조시키고,
건조된 명태를 분말상으로 분쇄하는
단계에 의하여 제조되는 것을 특징으로 하는 김치부침개 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 method comprises the steps of:
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| KR102254308B1 (en) * | 2020-12-11 | 2021-05-20 | 박반용 | Method for Processing Frozen Chicken |
| KR102281516B1 (en) * | 2020-12-16 | 2021-07-23 | 박반용 | Method for Production of Smoked Chicken |
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| KR20100008645A (en) * | 2008-07-16 | 2010-01-26 | 주식회사 삼양사 | Freeze-dried seafood and pancake powders comprising the same |
| KR20110038752A (en) * | 2009-10-09 | 2011-04-15 | 씨제이제일제당 (주) | Composition of buchimgae capable of using a moulding machine and preparing method of buchimgae using the same |
| KR20120063830A (en) * | 2010-12-08 | 2012-06-18 | 송천길 | Manufacturing method of functional annextion containing oil of cypress and food containing the annextion by the same |
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| KR20100008645A (en) * | 2008-07-16 | 2010-01-26 | 주식회사 삼양사 | Freeze-dried seafood and pancake powders comprising the same |
| KR20110038752A (en) * | 2009-10-09 | 2011-04-15 | 씨제이제일제당 (주) | Composition of buchimgae capable of using a moulding machine and preparing method of buchimgae using the same |
| KR20120063830A (en) * | 2010-12-08 | 2012-06-18 | 송천길 | Manufacturing method of functional annextion containing oil of cypress and food containing the annextion by the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102254308B1 (en) * | 2020-12-11 | 2021-05-20 | 박반용 | Method for Processing Frozen Chicken |
| KR102281516B1 (en) * | 2020-12-16 | 2021-07-23 | 박반용 | Method for Production of Smoked Chicken |
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