KR20190121035A - Manufacturing method of sea cucumber kimchi sauce containing fermented sea cucumber extract, sea cucumber kimchi sauce using the same and manufacturing method of sea cucumber kimchi using the same - Google Patents

Abstract

The present invention relates to a method for manufacturing a sea cucumber kimchi seasoning including a sea cucumber fermentation extract and, more specifically, to a method for manufacturing a sea cucumber kimchi seasoning, which can provide enjoyable flavor and nutrients of sea cucumber by steaming a sea cucumber fermentation extract manufactured by sea cucumber, and freezing and maturing the sea cucumber fermentation extract, mixing the same with various spices and then, forming the mixture into a sea cucumber seasoning appropriate for various foods. The manufacturing method comprises: a step of cleanly trimming sea cucumber and manufacturing a sea cucumber fermentation extract; a freezing and maturing step of storing the sea cucumber fermentation extract in a cold storage at 2-6°C for 5-12 hours; and a seasoning forming step of putting the sea cucumber fermentation extract into a seasoning composition in which red pepper powder, glutinous rice porridge, broth, garlic, ginger and pickled fish are selectively mixed. In addition, the present invention also relates to a kimchi seasoning manufactured by the method for manufacturing a kimchi seasoning using sea cucumber, and kimchi manufactured with the kimchi seasoning.

Description

MANUFACTURING METHOD OF SEA CUCUMBER KIMCHI SAUCE CONTAINING FERMENTED SEA CUCUMBER EXTRACT, SEA CUCUMBER KIMCHI SAUCE USING THE SAME AND MANUFACTURING METHOD OF SEA CUCUMBER KIMCHI USING THE SAME}

The present invention not only implements the flavor and taste of soft, tasty, and crispy high-quality kimchi by containing sea cucumber fermented extract, but also a method of preparing sea cucumber kimchi containing sea cucumber fermented extract, sea cucumber kimchi seasoning prepared by this method, and sea cucumber using the same It relates to a production method of kimchi.

The present invention relates to a method of producing kimchi seasoning using sea cucumber fermented extract, and more specifically, the sea cucumber fermentation extract prepared by sea cucumber after freezing aging and blended with various seasoning and composed by sea cucumber kimchi seasoning suitable for various dishes In order to be able to enjoy the flavor and nutrients of the present invention, preparing the clean and clean sea cucumber fermented sea cucumber step; Refrigerating ripening step of storing the sea cucumber fermented extract for 5 to 12 hours in the cold room within 2 ~ 6 ℃; Kimchi seasoning method using the sea cucumber, characterized in that consisting of a seasoning composition step of putting the fermented extract of the sea cucumber into the seasoning composition optionally mixed with red pepper powder, glutinous rice porridge, broth, garlic, ginger, salted fish Kimchi seasoning, kimchi made with the kimchi seasoning.

In general, sea cucumber is an echinoderm in the sea, which has a unique taste and texture and contains excellent nutrients.It is mainly cooked with sashimi, stir-fry, steamed, and hot water, while its surface is slippery and mucous, and its appearance is disgusting. Cooking was also difficult, and cooking was limited and was not used for food.

 However, the sea ginseng (Stichopus japonicus), which is called ginseng of the sea, is a food that has high national preference and is friendly enough to be designated by the Ministry of Maritime Affairs and Fisheries as Korea's eight healthy well-being aquatic products. Sea cucumber is a name that means to live in the sea, and it is considered to have been called since the early period of the Korean War (1814) .In the old book, `` Sangji, '' sea cucumber, "sea cucumber is a sex ion and body. Bobi (이 肥) bar effect is equivalent to ginseng, so this name is born. "Herbs, such as herbal medicine (本草綱目) herbal medicine (韓方 醫書) to treat arthritis, prevent skin aging, strengthen sexual function And various efficacy as herbal medicines are mentioned.

In addition, recent studies have shown that the anti-cancer (carcinogenic and toxic substances) effects of sea cucumbers (Moon et al, 1998, J. Korean Soc. Food Sci. Nutr., 350pp), malaria prevention effect, collagen (Liu et al. 1984 Guangxi Chinese Traditional Medicine, 18 pp.), High in chondroitin and holotoxin (Ryu et al. 2000 J. Korean Soc. Food Sci. Nutr. 72 pp.), High vanadium content of sea cucumber gut (Zhonghua Yaohai 1993 Ha -Er-Bin Publishing House, 1542 pp.), But surprising effects have been found, but there is little research on industrialization, and most of them are processed by circuit eating or simply by drying.

Under this background, the applicant of the present invention fermented and extracts sea cucumbers having toxic substance inhibitory effect as described above, and when the extract is utilized in the production of sea cucumber kimchi sauce, while simultaneously improving the flavor and taste of sea cucumber kimchi and simultaneously various effects of sea cucumber Confirmed that the present invention was completed.

Meanwhile, as the sea cucumber is conventionally known as a patent document of the following prior art document, Korean Laid-Open Patent No. 10-1997-0007938 allows the sea cucumber to be dried in a short time as it is, or in Korean Patent Publication No. In the case of: 10-2004-0045950, natural sea cucumber was prepared from processed sea cucumber foods that were ground, molded and solidified. However, not only the freshness of sea cucumbers is sharply lowered during the manufacturing process, but also the intrinsic taste, texture, nutrients, etc. of sea cucumbers are impaired, and the finished product has a problem in that it cannot enjoy the inherent flavor of sea cucumbers.

1. Domestic Publication No. 10-1997-0007938 (1997.05.19.) 2.Korean Patent Publication No. 10-2004-0045950 (2004.06.05.)

The present invention cleans the difficult sea cucumbers cooked and cooked with steam to remove the moisture remaining in the sea cucumbers and then fully cooled at low temperature and according to the fermentation method, by making the sea cucumber fermentation extract intact the unique taste of sea cucumbers It not only preserves, but also adds more flavor, minimizes loss of nutrients, and prepares sea cucumber seasoning composition prepared by combining sea cucumber fermented extract prepared as described above with various kimchi seasonings. It is an object of the present invention to provide a method of preparing kimchi seasoning using sea cucumber fermented extract which can be prepared by using kimchi using sea cucumber by adding a certain amount of sea cucumber seasoning composition to vegetables such as cabbage or radish.

It is another object of the present invention to provide a kimchi seasoning prepared by the method of producing kimchi seasoning using sea cucumber fermented extract, and kimchi prepared by the kimchi seasoning.

The present invention, the step of preparing the sea cucumber fermentation extract with sea cucumber preparation and cleansing step; Refrigerating ripening step of storing the sea cucumber for 5 to 12 hours in the refrigeration room within 2 ~ 6 ℃; It proposes a kimchi seasoning method using the sea cucumber, characterized in that consisting of a spice composition step of putting the fermented extract of the sea cucumber into the spice composition optionally mixed with red pepper powder, glutinous rice porridge, broth, garlic, ginger, salted fish.

More specifically, in step S100, after the sea cucumber is soaked in water, it is hydrolyzed for 3 to 5 hours while maintaining the temperature of 40 ~ 60 ℃ by adding 0.01 ~ 2.00 parts by weight of proteolytic enzyme to 100 parts by weight of sea cucumber Preparing a solution (S101); Adding lactic acid bacteria 0.05 to 3.00 parts by weight based on 100 parts by weight of the hydrolyzed sea cucumber solution, and fermenting at 30 to 50 ° C. for 15 to 30 hours to prepare a sea cucumber fermentation extract (S102); Heat-treating the fermented sea cucumber fermented extract at 90-130 ° C. for 15-25 minutes to inactivate lactic acid bacteria (失 活); It is preferably configured to include; and a step (S104) for filtering the sea cucumber fermented extract through the step S103 using a filter.

In addition, the present invention, the spice composition is characterized in that the sea cucumber is added in the range of 5 to 35% by weight. In another aspect, the present invention, characterized in that it comprises a freezer storage step of storing the sea cucumbers undergoing the refrigerating ripening step in a freezing chamber of -5 ℃ or less.

According to the present invention, kimchi using a fermented extract of sea cucumber, characterized in that the spice composition prepared by the above production method and the above spice composition is added to one selected from the Chinese cabbage, radish.

According to the present invention, by adding sea cucumber fermentation extract to add sea cucumber to the kimchi seasoning, the taste and fermentation effect of sea cucumber are preserved as it is, fresh and maximizing the ingredients of sea cucumber with little destruction of nutrients. Provides the effect of enjoying the flavor of.

1 is a flow chart showing a method of manufacturing kimchi seasoning using sea cucumber fermented extract according to a preferred embodiment of the present invention.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. Kimchi seasoning method using the sea cucumber of the present invention according to the drawings, the step of producing a sea cucumber fermented extract (S100 ~ S104);

Specifically, in step S100, as a step of preparing a sea cucumber fermentation extract, all kinds of known fermentation extraction methods may be applied, but as an example, as shown in Figure 2, hydrolyzed sea cucumber called water ( S101), after fermenting the lactic acid bacteria (S102), through the lactic acid bacteria deactivation process (S103) and filtration process (S104) to prepare a sea cucumber fermentation extract. More specifically, the step S101 is a step of hydrolyzing sea cucumbers and ripe sea cucumbers, and after soaking sea cucumbers in water, 0.01 ~ 2.00 parts by weight of proteolytic enzyme is added to 100 parts by weight of sea cucumbers to maintain a temperature of 40 ~ 60 ℃ While hydrolyzing for 3 to 5 hours to form a solution.

Sea cucumber used herein refers to the general name of the echinoderms belonging to the Phylum Echinodermata Class Holothuroidea, and the sea cucumber is used in the order of the sea cucumber river pure tree (Order Aspidochirotida), the jasmine family or the family Stichopodidae. It includes epidermal animals belonging to the genus Stichopus japonicus Selenka, Stichopus horrens Selenka, Blue sea cucumber (Stichopus chloronotus Brandt), and flower sea cucumber (Stichopus variegatus Semper), preferably Korea, Japan and China. It may be Stichopus japonicus Selenka, which is widely distributed and inhabited in clean areas around the world. In addition, the processing form can be applied to all processing methods, such as self-contained, dried form.

In addition, the hydrolase may be applied to a generally known alcalase enzyme. On the other hand, if the conditions, such as the content of the enzyme for the hydrolysis, temperature and time out of the above range, there is a fear that the hydrolysis efficiency is lowered, but may vary depending on the type of sea cucumber, etc. It is not limited to the above range.

The step S102, as a fermentation step using lactic acid bacteria, add 0.05 ~ 3.00 parts by weight of lactic acid bacteria to 100 parts by weight of the hydrolyzed sea cucumber solution, and fermentation at 30 ~ 50 ℃ for 15 to 30 hours. The lactic acid bacteria used here are Lactobacillus sakei, Lactobacillus brevis, Lactobacillus plantarum, Lactococcus lactis, Bacillus coagulance and these It can be selected and applied from the group consisting of mixed strains. On the other hand, if the conditions, such as the content, temperature and time of the lactic acid bacteria for the fermentation is out of the range, there is a fear that the fermentation efficiency is lowered, but may not be limited to the above range because it may vary depending on the type of sea cucumber.

In the step S103, as a lactic acid bacteria inactivation step, the fermented sea cucumber fermented extract is heat-treated at 90 to 130 ° C. for 15 to 25 minutes to inactivate the lactic acid bacteria. On the other hand, the inactivation conditions are known inactivation conditions for the conventional lactic acid bacteria, but if the deviation is not properly performed, there is a risk of decay and deterioration, etc., but this is variable depending on the type of lactic acid bacteria, so it is not limited to the above range. .

The step S104 is a filtration step, and the sea cucumber fermented extract passed through the step S103 is filtered using a filter. As the filter used herein, a conventional filter paper (nonwoven fabric, agar, ramie, etc.) may be used, and is not limited to a filter paper of a specific material.

 Refrigerating ripening step (S200) for storing the sea cucumber fermented extract of the sea cucumber fermented extract for 2 to 6 ℃ in the refrigerating chamber for 5 to 12 hours; Adding the sea cucumber fermented extract, characterized in that consisting of a spice composition step (S300) which is added to the spice composition selectively mixed with red pepper powder, glutinous rice porridge, broth, garlic, ginger, salted fish.

The above is described in more detail as follows.

First, the sea cucumber is washed and the stomach part is removed to remove the intestines and foreign matters, and then cleanly prepared. (S100)

1. Preparation of Sea Cucumber Fermented Extract

(Manufacture example 1)

After soaking the protruding sea cucumber in water, 0.01 parts by weight of the alkalase enzyme is added to 100 parts by weight of the protruding sea cucumber to hydrolyze for 3 hours while maintaining a temperature of 40 ° C. (S101), and the hydrolyzed sea cucumber 3.00 parts by weight of Lactobacillus sakei, which is a lactic acid bacterium, is added to 100 parts by weight of the solution, and fermented at 30 ° C. for 30 hours (S102). Then, the fermented sea cucumber fermented extract was heat treated at 90 ° C. for 25 minutes to inactivate lactic acid bacteria (S103), and then filtered through filter paper (S104) to prepare a sea cucumber fermented extract (S100).

(Manufacture example 2)

After soaking the protruding sea cucumber in water, 2.00 parts by weight of alkalase enzyme per 100 parts by weight of the protruding sea cucumber was added to hydrolyze for 5 hours while maintaining the temperature of 60 ℃ (S101), and the hydrolyzed sea cucumber 0.05 part by weight of lactococcus lactis, which is a lactic acid bacterium, is added to 100 parts by weight of the solution, and fermented at 50 ° C. for 15 hours (S102). Then, the fermented sea cucumber fermented extract was heat-treated at 130 ° C. for 15 minutes to inactivate lactic acid bacteria (S103), and then filtered through filter paper (S104) to prepare a sea cucumber fermented extract (S100).

As the sea cucumber is widely known, it has a lot of moisture, 90.5% is water, protein is 3.2%, fat 0.2%, mineral 3.5%, calcium and phosphorus in a suitable ratio, chondroitin sulfate is a lot. In particular, it is a good nutritious food for children and pregnant women during the growing season due to a lot of iron, it is a longevity food that prevents arteriosclerosis by helping to lower blood pressure and soften blood vessels.

Here, the seasoning composition is preferably added to the sea cucumber within the range of 5 to 35% by weight, whereby if the content of the sea cucumber is less than 5% can not feel the sea cucumber, if more than 35% the seasoning is diluted due to the large amount of sea cucumber Lost or fresh, seasoning composition and sea cucumber are not harmonious and rather bad.

Next, the sea cucumber seasoning composition is further added with at least one selected from buttercups, radish, carrots, green onions, algae, so that the sea cucumber seasoning composition goes well with various vegetables and seaweeds to further enhance the taste, texture, and nutrients.

According to the present invention, the sea cucumber seasoning composition prepared as described above is added to one vegetable selected from Chinese cabbage and radish to contain kimchi. Kimchi dipped in the above sea cucumber seasoning contains the taste and nutrients of sea cucumber, which is beneficial to health, soft and savory, and becomes crisp over time. Make sure

S100 ~ S104: step of preparing sea cucumber fermented extract
S200: Refrigerated ripening step of storing the sea cucumber fermented extract in the cold room
S300: seasoning composition step into the seasoning composition mixed with sea cucumber fermented extract

Claims (5)

In the manufacturing method of sea cucumber fermented extract kimchi,
Preparing a sea cucumber fermented extract (S100 ~ S104);
Refrigerated ripening step of storing the sea cucumber fermented extract in the refrigerator compartment (S200); And
Seasoning composition step (S300) to put into the seasoning composition mixed with the sea cucumber fermentation extract; characterized in that comprises a, a method of seasoning of sea cucumber kimchi containing sea cucumber fermentation extract. The method of claim 1,
In the step S100, after the sea cucumber is soaked in water, 0.01 ~ 2.00 parts by weight of proteolytic enzyme is added to 100 parts by weight of sea cucumber to hydrolyze for 3 to 5 hours while maintaining the temperature of 40 ~ 60 ℃ to dissolve sea cucumber solution Manufacturing step (S101); Adding lactic acid bacteria 0.05 to 3.00 parts by weight based on 100 parts by weight of the hydrolyzed sea cucumber solution, and fermenting at 30 to 50 ° C. for 15 to 30 hours to prepare a sea cucumber fermentation extract (S102); 15 to 25 minutes at 90 ~ 130 ℃ heat treatment to deactivate the lactic acid bacteria (失 活) (S103); And (S104) filtering the sea cucumber fermented extract having undergone the step S103 using a filter (S104). According to claim 1, Kimchi seasoning method using a sea cucumber fermented extract, characterized in that it comprises a freezer storage step of storing the sea cucumber fermentation extract undergoing the refrigeration ripening step in a freezer at -5 ℃ or less. Kimchi seasoning using a sea cucumber fermented extract, characterized in that prepared by the method of any one of claims 1 to 3. Kimchi prepared with kimchi seasoning using sea cucumber fermented extract, characterized in that the seasoning composition of claim 4 prepared by adding to the selected one of the Chinese cabbage, radish.

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