KR20210044037A - Manufacturing method of Vegetable Kimchi Sauce - Google Patents

Abstract

The present invention relates to a manufacturing method of a vegetable kimchi sauce, capable of providing a kimchi sauce preserving the unique fermented taste and aroma of kimchi seasoning, manufactured from plant-based ingredients to reduce the risk of allergic reactions, and providing kimchi sauce that vegetarians can also consume.

Description

Manufacturing method of Vegetable Kimchi Sauce {Manufacturing method of Vegetable Kimchi Sauce}

The present invention relates to a method of manufacturing a vegetable kimchi sauce, and to a method of manufacturing a fish sauce used as a kimchi sauce in the past.

Kimchi is a traditional Korean food rich in vitamins, minerals, fiber, lactic acid bacteria and various organic products. Kimchi has various effects, such as preventing cancer and inhibiting aging, so interest in kimchi is increasing in foreign countries as well. Accordingly, industrialization of kimchi and the development of storage methods are required to expand domestic consumption and increase exports, and attempts to develop processed foods that can utilize the characteristics of fermented seasoning are continuing.

Meanwhile, recent consumption trends including Gluten-free, Allergen-free, and GMO-free are prominent, and the use of vegetable and nature-friendly raw materials reflecting these consumption trends is increasing in the food industry. In addition, clean label products that go beyond the free concept and can be consumed by vegetarians are emerging as a hot topic in the global food field.

Kimchi is a food that fits this trend, but some ingredients such as anchovy fish sauce and canary fish sauce added during manufacturing are of animal origin, and the fish sauce contains a large amount of histamine, which causes allergies. Accordingly, various attempts have been made on a manufacturing method capable of solving the above problems while maintaining the taste and aroma of the existing kimchi.

Korean Patent Registration No. 10-1532073 (2015.06.22.) describes a simple kimchi immersion sauce manufacturing method. Korean Patent Registration No. 10-1865838 (2018.06.01.) discloses a kimchi sauce composition containing a fermented pepper lactic acid bacteria and a fermented soybean, and a method for manufacturing the same.

The present invention is to provide a kimchi sauce that can utilize the characteristics of fermented seasoning.

In addition, the present invention is to provide a kimchi sauce made of 100% vegetable raw materials.

In addition, the present invention is to provide a kimchi sauce that can be easily used in various dishes to which kimchi is added, such as kimchi stew and kimchi jeon, as well as kimchi.

The present invention comprises the steps of (a) mixing baker's yeast and water and autolysis at 30-50° C. for 10-20 hours to prepare an autolysis product of baker's yeast; (B) preparing a baker's yeast extract filtrate by adding kelp and purified salt to the baker's yeast autolysis product, extracting at 80 to 90°C for 20 to 40 minutes, and filtering; (C) preparing a baker's yeast lactic acid bacteria fermented product by mixing onion, garlic, red pepper powder and water to the baker's yeast extract filtrate, inoculating lactic acid bacteria, and fermenting for 24 to 36 hours at 25 to 30°C; And (d) aging for 12 to 24 hours at 40 to 50°C by mixing the baker's yeast extract filtrate, the baker's yeast lactic acid bacteria fermented product, and water. do.

In the present invention, the baker's yeast in step (a) is preferably mixed in an amount of 10 to 20% by weight based on the total weight of the baker's yeast extract filtrate.

In the present invention, the kelp of step (b) is preferably added in an amount of 3 to 7 parts by weight based on 100 parts by weight of the baker's yeast autolysis product.

In the present invention, the step (d) is preferably mixed with 30 to 50% by weight of the baker's yeast extract filtrate, 20 to 30% by weight of the fermented baker's yeast lactic acid bacteria and 10 to 30% by weight of water. .

In addition, the present invention provides a food composition comprising a vegetable kimchi sauce prepared from the method for producing a vegetable kimchi sauce.

The present invention provides a kimchi sauce that can save the fermented taste and aroma of kimchi seasoning.

In addition, the present invention is made of 100% vegetable raw materials to reduce the risk of allergies, and provides a kimchi sauce that can be consumed by vegetarians.

In addition, the present invention provides a kimchi sauce that can be easily used in various dishes to which kimchi is added, such as kimchi stew and kimchi jeon, as well as kimchi.

1 is a view showing a method of manufacturing a vegetable kimchi sauce of the present invention.
Figure 2 is a view showing the sensory evaluation results of the present invention vegetable kimchi sauce.

The present invention provides a kimchi sauce that is made of vegetable raw materials to reduce the risk of allergies and that vegetarians can also consume. Specifically, the present invention comprises the steps (a) of mixing baker's yeast and water and autolysis at 30-50° C. for 10-20 hours to produce a baker's yeast self-decomposition product; (B) preparing a baker's yeast extract filtrate by adding kelp and purified salt to the baker's yeast autolysis product, extracting at 80 to 90°C for 20 to 40 minutes, and filtering; (C) preparing a baker's yeast lactic acid bacteria fermented product by mixing onion, garlic, red pepper powder and water to the baker's yeast extract filtrate, inoculating lactic acid bacteria, and fermenting for 24 to 36 hours at 25 to 30°C; And (d) aging for 12 to 24 hours at 40 to 50°C by mixing the baker's yeast extract filtrate, the baker's yeast lactic acid bacteria fermented product, and water. do.

Bread's yeast uses microbes that play a role in swelling bread by releasing carbon dioxide when making bread. Yeast is a microorganism itself and contains 10% by weight or more of protein relative to solid content and 5% by weight of nucleic acid relative to solid content, so it is used as a raw material for producing protein sources or food additives in the food industry.

In the present invention, the protein and nucleic acid substances contained in the yeast were naturally eluted through an autolysis process, and a process of obtaining a protein decomposition product through this was performed to obtain the rice ingredients of the vegetable kimchi sauce of the present invention.

Yeast has its own cell wall degrading enzyme, proteolytic enzyme, and nucleolytic enzyme, and in general, these enzymes are activated by temperature shock or the like. The autolysis process is an enzymatic reaction conducted in an aqueous solution to obtain a reactant only when an appropriate amount of substrate is satisfied. Accordingly, the baker's yeast of the present invention was mixed in an amount of 10 to 20% by weight based on the total weight of the baker's yeast extract filtrate to adjust the appropriate autolysis substrate content. If the amount of baker's yeast added is less than 10% by weight, the solid content obtained during self-decomposition is low and must be concentrated in a later process, and if the amount of baker's yeast is exceeded 20% by weight, the appropriate reaction temperature is maintained through stirring of the reaction vessel. There is a difficult problem, and accordingly, there may be a problem in that the yield of the final polished ingredient is lowered because the enzymatic decomposition of the autolysis does not proceed properly.

On the other hand, autolysis carried out to elute the tasteful amino acids and nucleic acids resulting from proteins and nucleic acids in baker's yeast is cell wall softening enzymes (glucanase), proteases (endo and exo-protese), and nucleolytic enzymes. An environment that triggers enzyme reactions such as (phosphodiestrase, deaminase) must be created. As a result of autolysis, the protein of the baker's yeast is degraded to produce a polished amino acid, and the RNA in the yeast is decomposed by the decomposition of an autoenzyme to obtain a polished nucleic acid material. It is recommended to perform such self-decomposition at 30 to 50°C for 10 to 20 hours. If the temperature is less than 30℃, the rate of enzyme reaction of the cell wall softening enzyme is severely decreased, and the amount of protein and nucleic acid refined components eluted during filtration after the final reaction may be rapidly decreased. If it exceeds 50℃, the cell wall softening enzyme, All enzymatic decomposition activities, such as proteolytic enzymes and nucleolytic enzymes, may be inhibited, and thus a problem of obtaining a rice-purged ingredient in a low yield may occur. In addition, when the baker's yeast is self-decomposed, the pH can be maintained between 4 and 8, and if it does not exceed the above range, the yield of the rice-flavored ingredient is not lowered.

On the other hand, kelp itself can produce the flavor of aquatic products, and kelp is rich in taste ingredients such as protein and amino acids. The present invention is based on the taste ingredients of proteins and nucleic acids derived from baker's yeast, and the flavor of aquatic products derived from kelp was added to prepare a baker's yeast autolyzate, that is, vegan fish sauce, to which kelp extract was added. Vegan fish sauce refers to fish sauce made with 100% vegetable ingredients. After self-decomposition of baker's yeast, dried kelp is added to obtain the flavor of fish sauce. At this time, it is recommended to add kelp in a ratio of 3 to 7 parts by weight based on 100 parts by weight of the baker's yeast self-decomposition product. After extracting for 20 to 40 minutes at 80 to 90 °C, cooling and filtering, it is preferable to prepare a baker's yeast autolyzate to which the kelp extract is added.

In the case of kelp, preference tends to be low due to seaweed odor. The present invention confirmed that most of the seaweed odor inherent to kelp was reduced when kelp was added to the autolysis product of baker's yeast. It was confirmed that the seaweed odor of kelp is masked (shielded) by hydrophobic peptides and nucleic acid substances among protein degradation products contained in baker's yeast autolysates. In this case, if the amount of kelp added is less than 3 parts by weight, the aquatic flavor of the final vegetable kimchi sauce is weak, and the significance of the kelp cannot be found.If it is added in excess of 7 parts by weight, the kelp off-flavor masking effect of the baker's yeast-derived peptide is rapid. There was a problem of deteriorating to. In addition, kelp has a very hard texture, and its flavor varies greatly depending on the temperature at which it is extracted. If extracted below 80℃, the flavor of the final vegetable kimchi sauce may weaken. If extracted above 90℃, new off-flavor substances are generated by thermal reactions with amino acids and nucleic acids, which are the taste substances of baker's yeast. there is a problem.

After the kelp is extracted, cooled and filtered to prepare a baker's yeast extract filtrate (vegan fish sauce), and salt can be added to increase the preservation power to facilitate storage. The baker's yeast extract filtrate (vegan fish sauce) prepared in the present invention contains a tasteful amino acid (glutamic acid), a tasteful nucleic acid (IMG+GMP), and a polysaccharide derived from kelp (fucoidan).

On the other hand, the rich flavor of kimchi is caused by fermentation of lactic acid bacteria of various vegetables added. In particular, sulfur-containing substances contained in garlic, onions, etc. give its characteristics. Sulfur compounds such as dimethyl trisulfide and diallyl disulfide, which are most often detected after fermentation, and organic acids such as acetic acid and lactic acid, produced by fermentation of lactic acid bacteria The back is an important ingredient that expresses the flavor of kimchi. In order to obtain such a kimchi flavor material, the present invention used onion, garlic, and red pepper powder, and the baker's yeast extract filtrate (vegan fish sauce) prepared in the present invention was used as a medium source for fermentation of lactic acid bacteria. The onion, garlic, and red pepper powder added at this time are preferably mixed with 1 to 5 parts by weight of baker's yeast extract filtrate (vegan fish sauce), 1 to 5 parts by weight of onion, 1 to 5 parts by weight of garlic, and 5 to 10 parts by weight of red pepper powder. It is good. If the baker's yeast extract (vegan fish sauce) is mixed in less than the above range, the content of sulfur compounds and organic acids after fermentation of lactic acid bacteria are too low, so rich kimchi flavor is not felt. And lactic acid bacteria fermentation may be inhibited by antioxidants included in red pepper powder.

On the other hand, in the present invention, Lactobacillus plantarum CLP0611 was used as lactic acid bacteria for fermentation. In the present invention, the lactic acid bacteria are preferably inoculated with 0.3 to 0.5 parts by weight of lactic acid bacteria based on 100 parts by weight of baker's yeast fermented lactic acid bacteria and carried out at 25 to 30°C for 24 to 36 hours. If the inoculation amount of lactic acid bacteria is less than 0.3 parts by weight, early microbial contamination may occur due to slow growth of the initial lactic acid bacteria, and if inoculation exceeding 0.5 parts by weight, a large amount of abnormal fermentation may occur, resulting in off-flavor. In addition, at a fermentation temperature of less than 25°C, microbial contamination may occur due to a very slow growth rate of lactic acid bacteria, and when it exceeds 30°C, the growth rate of lactic acid bacteria may be inhibited by temperature shock. In addition, if the lactic acid bacteria fermentation time is less than 24 hours, the lactic acid bacteria fermentation is not sufficient. If the lactic acid bacteria fermentation time exceeds 36 hours, over-fermentation may proceed and off-flavor may occur.

On the other hand, after preparing the lactic acid bacteria fermented baker's yeast, it is preferable to kill the lactic acid bacteria by sterilizing them at 60 to 70° C. for 20 to 40 minutes. If the lactic acid bacteria are not killed, the fermentation of the lactic acid bacteria proceeds during the later aging process, which may cause a problem of lowering the content by metabolizing the taste ingredients of the baker's yeast extract filtrate (vegan fish sauce).

The present invention prepares vegetable kimchi sauce by mixing baker's yeast extract filtrate (vegan fish sauce) and baker's yeast lactic acid bacteria fermentation product. Preferably, it is good to mix 30-50% by weight of baker's yeast extract filtrate (vegan fish sauce), 20-30% by weight of fermented baker's yeast lactic acid bacteria, and 10-30% by weight of water, more preferably 40- It is good to induce rich kimchi flavor by aging at 50℃ for 12 to 24 hours. Various flavor substances were eluted during the manufacturing process, but in order to realize a good kimchi flavor, a process of producing a harmonious taste of the flavor substances through sufficient aging reaction is required. When the flavor-inducing reaction proceeds at a low temperature of less than 40° C., reactions such as amino acids and saccharides hardly occur, and in particular, due to the growth and metabolism of microorganisms, decomposition of amino acids and nucleic acid substances, which are harmful ingredients, may occur. In addition, if the process exceeds 50°C, reaction may occur rapidly, resulting in inadequate flavors such as burnt odor and sticky sweetness.

The vegetable kimchi sauce that has gone through the aging process can be manufactured in the form of a sealed product through a sterilization step of sterilizing at 60 to 70°C for 20 to 40 minutes for distribution, and a packaging step of sealing and packing the sterilized mixture into a packaging paper. have.

In addition, the vegetable kimchi sauce of the present invention can be applied not only to kimchi, but also to various foods to which kimchi sauce is added.

Hereinafter, the content of the present invention will be described in more detail in the following Examples and Experimental Examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of the technical idea equivalent thereto.

[Example 1: Preparation of vegetable kimchi sauce]

2 kg of baker's yeast was added to 6.5 kg of water, and autolysis was performed for 20 hours at a temperature of 40° C. and pH 7 to prepare a baker's yeast autolyzate.

In addition, 0.5 kg of dried kelp and 1.5 kg of purified salt were mixed with baker's yeast autolyzate, extracted for 30 minutes at 85° C., cooled to 25° C. and filtered to obtain 9 kg of baker's yeast extract (vegan fish sauce).

0.5kg of the baker's yeast extract filtrate (vegan fish sauce) added with the kelp extract, 0.5kg of onion, 0.5kg of garlic, 1kg of red pepper powder, and 7.5kg of water were mixed and put into a fermentor, and the fermentation tank was at 30℃, pH 5 After setting, 0.05kg of lactic acid bacteria ( Lactobacillus plantarum CLP0611) was added. After 24 hours of fermentation of lactic acid bacteria, sterilization was performed at 65° C. for 30 minutes to obtain 9.5 kg of fermented lactic acid bacteria of baker's yeast.

5 kg of the baker's yeast extract filtrate (vegan fish sauce), 3 kg of the lactic acid bacteria fermented product of the baker's yeast, and 2 kg of water are mixed, aged at 50°C for 24 hours, sterilized at 65°C for 30 minutes, and sealed in a pouch, and vegetable kimchi sauce Was prepared.

[Comparative Example 1: Preparation of Kimchi Sauce Using Anchovy Sauce]

Commercially purchased anchovy sauce 3kg, maltodextrin 2kg, refined salt 2kg, lactic acid 0.5kg, kimchi flavor base (serim flavor) 0.05kg, chili powder 1kg, garlic powder 0.1kg, sesame oil 0.05kg are mixed. Water was added so that it became 10 kg. The mixture was sterilized at 65° C. for 30 minutes and sealed in a pouch.

[Comparative Example 2: Preparation of Kimchi Sauce Fermented with Lactic Acid Bacteria]

2 kg of starch was added to 8 kg of water, 2 kg of gelatinized starch gelatinized solution, 2 kg of crushed cabbage, 1 kg of anchovy sauce, 0.5 kg of onion, 0.5 kg of garlic, 1 kg of red pepper powder, and 0.5 kg of refined salt were mixed, and water was added so that the total weight was 10 kg. . The mixture was sterilized at 65° C. for 30 minutes and sealed in a pouch.

[Experimental Example 1: Physicochemical analysis of baker's yeast extract filtrate (vegan fish sauce) and baker's yeast lactic acid bacteria fermentation]

In this experiment, the glutamic acid content, NaCl content, lactic acid content, fucoidan content, RNA content, IMP, GMP measurement results of the baker's yeast extract filtrate (vegan fish sauce) and baker's yeast lactic acid bacteria fermentation of Example 1 are shown in Table 1 below. I got it.

Glutamic acid
content
(weight %) NaCl
content
(weight %) Lactic acid
content
(weight %) Fucoidan
content
(mg/L) RNA content
(mg/L) IMP
(weight %) GMP
(weight %) Bread's yeast extract filtrate used in Example 1
(Vegan Fish Sauce) 0.48 14.5 0.0 8.2 18.1 0.11 0.18 Bread yeast lactic acid bacteria fermented product used in Example 1 0.04 0.8 4.7 0.0 1.20 0.01 0.05

(1) Physicochemical analysis result of baker's yeast extract filtrate (vegan fish sauce)

Glutamic acid is a taste component that appears when proteins derived from aquatic products such as anchovies are decomposed by fermentation. In the case of the baker's yeast extract filtrate (vegan fish sauce) to which the kelp extract of Example 1 was added, the protein was decomposed by autolysis of baker's yeast, and it was found that 0.48% by weight of glutamic acid was included. Typically, a sufficient umami taste can be achieved in the presence of refined salt at a concentration of 0.2% by weight or more, and it was determined that the baker's yeast extract filtrate (vegan fish sauce) of the present invention exhibits a sufficient umami taste like general fish sauce. In addition, it was analyzed that 8.2mg/L of fucoidan, a functional polysaccharide component unique to kelp, was contained.

In addition, nucleic acid components that have a great influence on umami and taste persistence other than glutamic acid are sufficiently eluted and decomposed into taste components of IMP (sodium inosinate) and GMP (sodium guanylate) by self-decomposition, resulting in baker's yeast. It was analyzed that the extract filtrate (vegan fish sauce) contained 0.11% by weight and 0.18% by weight, respectively.

Accordingly, the baker's yeast extract filtrate (vegan fish sauce) of the present invention was flavored with fish sauce or food additives (enzyme extract, MSG, etc.) using existing aquatic products (anchovy, canary, etc.) through fermentation of natural raw materials. It has been confirmed that can be replaced.

(2) Physicochemical analysis result of baker's yeast lactic acid bacteria fermentation

It was confirmed that the lactic acid bacteria fermentation product of baker's yeast had a lactic acid content of 4.7% by weight, which is an indicator of lactic acid bacteria fermentation, and sufficient lactic acid bacteria fermentation was achieved. Trace amounts of IMP and GMP, which are taste components of nucleic acids, are also included, and it was analyzed that the baker's yeast extract filtrate (vegan fish sauce) added as a medium component of lactic acid bacteria remained after fermentation of lactic acid bacteria.

[Experimental Example 2: Physicochemical Analysis of the Vegetable Kimchi Sauce of the Invention Prepared in Example 1]

In this experiment, the glutamic acid content, NaCl content, lactic acid content, fucoidan content, RNA content, IMP, and GMP measurement results of the vegetable kimchi sauce of Example 1 and the kimchi sauce of Comparative Examples 1 and 2 are shown in Table 1 below.

Glutamic acid
content
(weight %) NaCl
content
(weight %) Lactic acid
content
(weight %) Fucoidan
content
(mg/L) RNA content
(mg/L) IMP
(weight %) GMP
(weight %) Example 1 0.28 7.5 1.8 4.5 10.2 0.08 0.07 Comparative Example 1 0.12 18.5 3.9 0.0 0.0 0.0 0.0 Comparative Example 2 0.10 4.5 1.5 0.0 0.0 0.0 0.0

In Comparative Example 1, since lactic acid was separately added, it was analyzed that lactic acid was contained most. Glutamic acid, which is a umami component, was 0.12% by weight, which was 50% or more lower than that of Example 1, and the nucleic acid component was not present, indicating that the overall taste component was insufficient.

In addition, Comparative Example 2 used only the lactic acid bacteria fermented product without adding the baker's yeast extract filtrate (vegan fish sauce) of the present invention, and the glutamic acid content was similar to that of Comparative Example 1, and no nucleic acid component was detected. The lactic acid content exhibited by fermentation of lactic acid bacteria was found to be at a lower level than in Example 1. In Comparative Example 2, it was determined that the lactic acid bacteria fermentation proceeded sufficiently, but it was found that during the fermentation of lactic acid bacteria, glutamic acid or nucleic acid, which are taste components, were used for the growth and secondary metabolism of the lactic acid bacteria due to the metabolism of the lactic acid bacteria, and the content was rapidly decreased.

[Experimental Example 2: Sensory evaluation of the vegetable kimchi sauce of the present invention prepared in Example 1]

In this experiment, sensory evaluation was performed on the vegetable kimchi sauce of Example 1 and the kimchi sauce of Comparative Examples 1 and 2. Sensory evaluation was conducted with chicken consomme soup, 50% by weight of chicken consomme soup and 50% by weight of kimchi sauce of Example 1, Comparative Examples 1 and 2 were each equally mixed, and the mixture was watered to a final concentration of 5.3%. Dissolved in.

The mixtures of Example 1 and Comparative Examples 1 and 2 were presented to trained sensory inspectors, respectively, and for umami (umami), bitterness (already), off-flavor (fishy smell), flavor of kimchi, soft and deep taste, and overall acceptability. It was evaluated by a 9-point evaluation method (weak 1 point, strong 9 points). Each container was marked with a three-digit number extracted from the random number table in order to eliminate bias against the test object, and the presentation of the test object was performed at random. In addition, water at room temperature (27±2°C) passed through a water purifier so as to rinse your mouth between evaluations was also presented. The test object for the evaluation of flavor characteristics was presented under the dark red light on the personal test table to exclude the bias that comes from the difference in color. The resulting sensory evaluation results are shown in FIG. 2.

As shown in Figure 1, the vegetable kimchi sauce of the present invention (Example 1) was found to have significantly higher umami components than Comparative Examples 1 and 2, and showed a similar pattern to the results according to the difference in glutamic acid content in Table 2. In addition, the flavor, soft and deep taste, and overall preference of kimchi were higher than those of Comparative Examples 1 and 2. It was confirmed that the flavor of kimchi can appear in a sufficient umami base, and it was determined that the vegetable kimchi sauce of the present invention did not lose umami components even when lactic acid bacteria were fermented.

In addition, it was found that the off-flavor (fishy smell) that may appear in kelp and the like was also lower than in Comparative Examples 1 and 2 in which fish sauce was added directly. It was judged that sensory evaluators could not feel the off-flavor of kelp because peptides derived from yeast added during the manufacture of baker's yeast extract filtrate (vegan fish sauce) had the effect of masking the fishy smell of kelp.

Claims (5)

(A) mixing baker's yeast and water and autolysis at 30-50° C. for 10-20 hours to prepare an autolyzate of baker's yeast;
(B) preparing a baker's yeast extract filtrate by adding kelp and purified salt to the baker's yeast autolysis product, extracting at 80 to 90°C for 20 to 40 minutes, and filtering;
(C) preparing a baker's yeast lactic acid bacteria fermented product by mixing onion, garlic, red pepper powder and water in the baker's yeast extract filtrate, inoculating lactic acid bacteria, and fermenting at 25 to 30°C for 24 to 36 hours; And
Mixing the baker's yeast extract filtrate, the lactic acid bacteria fermented product from the baker's yeast, and water and aging for 12 to 24 hours at 40 to 50°C (d).
The method of claim 1,
The baker's yeast of step (a),
A method for producing vegetable kimchi sauce, characterized in that it is mixed in an amount of 10 to 20% by weight based on the total weight of the baker's yeast extract filtrate.
The method of claim 1,
The kelp of step (b),
Method for producing a vegetable kimchi sauce, characterized in that added in an amount of 3 to 7 parts by weight based on 100 parts by weight of the baker's yeast autolyzate.
The method of claim 1,
The step (d),
The method for producing a vegetable kimchi sauce, characterized in that mixing 30 to 50% by weight of the baker's yeast extract filtrate, 20 to 30% by weight of the fermented baker's yeast lactic acid bacteria, and 10 to 30% by weight of water.
A food composition comprising the vegetable kimchi sauce of claim 1.

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