KR20210067632A - Kimchi sauce containing antioxidant vegetables and dumplings using them - Google Patents

Abstract

The present invention relates to a Kimchi sauce containing antioxidant vegetables and dumplings using the same. In addition, according to the present invention, in a kimchi sauce containing kimchi as a main material, there is provided a kimchi sauce and dumplings containing the kimchi sauce, characterized in that the kimchi crushed material contains the natural pigment of paprika and auxiliary materials. As described above, the present invention is to develop a multi-purpose sauce using kimchi, which has excellent nutritional and physiological effects, and to develop a kimchi flavoring material with a new taste and flavor targeting various consumer groups, thereby improving the maintenance of uniform quality characteristics of kimchi sauce and storability, and Since it can be produced and distributed, it is expected to increase consumption of kimchi and export it to promote the use of Korean agricultural products. In addition, it is possible to prepare a kimchi sauce having anti-cancer and anti-aging effects by adding paprika to the seasoning after preparing green juice and grain syrup. By mixing various kinds of paprika at the most suitable ratio for anti-cancer and anti-aging, it is possible to provide the most suitable kimchi sauce and dumplings for cancer patients.

Description

Kimchi sauce containing antioxidant vegetables and dumplings using them

The present invention relates to a kimchi sauce containing antioxidant vegetables and dumplings using the same.

Unlike other fermented foods, kimchi is a complex fermented food with a lot of seasoning. Foreigners' interest in fresh taste is increasing, so there is an urgent need to develop a method for industrialization and storage of kimchi for domestic consumption and export. Research to develop processed foods that can utilize the characteristics of seasoning has been continued.

Kimchi is a traditional food rich in nutritionally important vitamins, minerals, fiber, lactic acid bacteria and various organic products. Demand is increasing.

Research on kimchi known to date has been mainly focused on preventing rancidity of kimchi, long-term preservation, and research on kimchi processed foods using new ingredients.

In addition, the conventionally developed domestic kimchi processed food uses kimchi itself as the main and auxiliary materials, and kimchi-related patents include kimchi rice sauce (Korean Patent Publication No. 1992-005917), kimchi flavored laver (Korea Patent Publication No. 1999-0064560), and kimchi. Steak sauce (Korean Patent Publication No. 2001-0068215), Kimchi Jaw (Korean Patent Publication No. 2002-0086418), Kimchi Rice Burger (Korea Patent Publication No. 2003-00000741), Kimchi powder sauce (Korean Patent Publication No. No. 2003-00000741) 2004-0038573) have been limited to foods such as However, these processed foods have limitations in harmonizing the characteristics of kimchi in various foods and satisfying consumers' preferences as their flow characteristics and mixing characteristics are not suitable for use as seasoning foods.

In addition, kimchi is a fermented food, and the fermentation technology of kimchi has been traditionally handed down by housewives, but the use of factory kimchi is increasing due to industrialization in recent years. With this industrialization, the diversification and functionality of kimchi is being emphasized, but until now, research to obtain the effect of kimchi with anti-cancer effect has been mainly conducted by simply adding a material having an anti-cancer effect to kimchi. There has been no published research on the technology of manufacturing kimchi sauce with anticancer function by controlling the content of ingredients.

Registration No. 10-1805800 Registration No. 10-1898044

Accordingly, the present invention has been devised to solve the above problems, and it is to provide a kimchi sauce containing antioxidant vegetables and dumplings using the same.

According to the present invention, in a kimchi sauce using kimchi as a main material, there is provided a kimchi sauce containing a natural pigment of paprika and an auxiliary material in the kimchi pulverized product obtained by pulverizing kimchi.

In addition, according to the present invention, kimchi sauce containing Korean wheat, pork, aged cabbage kimchi, cabbage, leek, onion, green onion, vermicelli, radish, pepper, salt, sugar, soy sauce, sodium L-glutamate, shiitake powder, paprika powder , Glutinous rice flour, starch powder, perilla powder, sesame oil, ginger powder, garlic and anchovy paste is provided.

The present invention is the development of a multi-purpose sauce using kimchi, which has excellent nutritional and physiological effects, by developing a kimchi flavoring material with a new taste and flavor aimed at various consumer groups, thereby improving the maintenance of uniform quality characteristics and storability of kimchi sauce, mass production and Since it is possible to distribute it, it is expected to increase consumption of kimchi and export it to promote the use of Korean agricultural products.

In addition, it is possible to prepare a kimchi sauce with anti-cancer and anti-aging effects by adding paprika to the seasoning after preparing green juice and grain syrup, and mixing various kinds of paprika at the most suitable ratio for anti-cancer and anti-aging to give cancer patients We can provide the most suitable kimchi sauce and dumplings.

The present invention may be embodied in various other forms without departing from its technical spirit or main characteristics. Accordingly, the embodiments of the present invention are merely illustrative in all respects and should not be construed as limiting.

Terms such as first, second, etc. may be used to describe various elements, but the elements should not be limited by the terms.

The above terms are used only for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, a first component may be referred to as a second component, and similarly, a second component may also be referred to as a first component.

When a component is referred to as being “connected” or “connected” to another component, it is understood that the other component may be directly connected or connected to the other component, but other components may exist in between. it should be

On the other hand, when it is mentioned that a certain element is "directly connected" or "directly connected" to another element, it should be understood that the other element does not exist in the middle.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise.

In the present application, terms such as "comprises" or "comprises", "have" and the like are intended to designate that the features, numbers, steps, operations, components, parts, or combinations thereof described in the specification exist, but one It should be understood that it does not preclude the possibility of the presence or addition of or more other features or numbers, steps, operations, components, parts, or combinations thereof.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not

Hereinafter, the most preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings in order to describe in detail enough that a person of ordinary skill in the art can easily carry out the present invention. .

Hereinafter, the present invention will be specifically described in detail as follows, but is not limited thereto.

The present invention for achieving the above-mentioned object represents a kimchi sauce containing a natural pigment of paprika in a kimchi sauce containing kimchi as a main material.

In the kimchi sauce of the present invention, kimchi may be red cabbage kimchi or white kimchi as a main ingredient.

In the above, red cabbage kimchi refers to kimchi whose overall color is red by using Chinese cabbage as the main ingredient of kimchi and red pepper powder as one of the seasonings.

Paprika powder obtained by pulverizing raw paprika or dried paprika used as the natural pigment of the present invention with a grinder may be used.

At this time, in order to prepare paprika powder, remove the stem of paprika, divide into two, remove seeds, cut into pieces of about 2cm x 5cm in size, add about 2.0% of salt based on the amount of paprika, and pickle for 12 hours Drain and drain the water.

If you spread it out in a hot air dryer and dry it at 60°C for 4 hours and at 40°C for 12 hours, some of the water in the salt soaked into the paprika changes to the form of bound water, so you can get dried paprika with a moisture content of about 1 to 15%. .

During pickling, about 25% of the moisture contained in the paprika comes out, and the moisture content is dried to about 1-15%, so the drying time can be shortened and energy can be greatly saved.

In addition, while such dried paprika can be guaranteed for a long time, the color is bright and fine, and the texture is soft, so it is more suitable for use in food.

When salt is added to paprika cut to an appropriate size, water escaping by osmotic action during pickling is removed and dried, some of the free water in the salt soaked in paprika changes into bound water and remains, so that dried paprika can be obtained. will be.

Since paprika used as the natural pigment of the present invention is a natural pigment with high pharmacological efficacy, the kimchi sauce containing the natural pigment can improve pharmacological functionality in addition to the color sensation.

In the kimchi sauce of the present invention, 0.1 to 10.0% of the natural pigment of paprika may be used based on the total weight of the kimchi sauce.

In the case of kimchi sauce that uses red cabbage kimchi as the main ingredient, crushing red cabbage kimchi yields a kimchi powder with a red color. If paprika with various colors is added to this, kimchi sauce with various colors other than red is obtained. can

Paprika, which is one of the natural pigments of the present invention, can have colors such as orange, yellow, green, and red from paprika such as orange paprika, yellow paprika, green paprika, and red paprika. It is suitable for obtaining the white kimchi sauce of Since white kimchi is mainly white, kimchi sauce with excellent color sensitivity can be obtained by adding paprika of various colors to have various colors.

The kimchi sauce of the present invention contains the above-mentioned natural pigment and sub-materials of paprika in the kimchi pulverized product obtained by pulverizing kimchi, the main material.

In the above, the auxiliary material will be mentioned in more detail in the description of the kimchi sauce production of the present invention to be described later.

The kimchi sauce of the present invention may further include aloe, which is known to contain steroids, amino acids, saponins, antibiotics, wound healing hormones, and minerals in the kimchi sauce containing the above natural pigments to improve functionality. In this case, 0.1 to 1.5% of aloe can be used based on the total weight of the kimchi sauce containing the natural colorants.

In the above-mentioned aloe, aloe powder obtained by pulverizing aloe leaves may be used. In addition, aloe powder obtained by spray-drying the juice of aloe leaves can be used. Obtaining aloe powder from aloe can be appropriately selected by a person skilled in the art with ordinary skill in the art, and thus the detailed description thereof will be omitted.

The present invention includes a method for producing a kimchi sauce containing paprika.

The kimchi sauce of the present invention can be prepared by adding paprika as an auxiliary material and natural colorant to the crushed kimchi and mixing the kimchi sauce as a main ingredient.

Since paprika used as the natural pigment of the present invention is a natural pigment with high pharmacological efficacy, the kimchi sauce containing the natural pigment can improve pharmacological functionality in addition to the color sensation.

In the production of the kimchi sauce of the present invention, 50 to 65.9% of the kimchi pulverized material, which is the main material, is used based on the weight of the kimchi sauce, and the auxiliary materials are used by 34-40% of the weight of the kimchi sauce, and the natural pigment of paprika is 0.1 to 10.0% based on the weight of the kimchi sauce. Can be used.

In the production of the kimchi sauce of the present invention, any one selected from red cabbage kimchi and white kimchi may be used as the main ingredient for kimchi.

Kimchi, which is the main ingredient in the kimchi sauce of the present invention, is crushed using a grinder, and then the kimchi sauce can be prepared by mixing auxiliary materials and natural pigments with the kimchi crushed product.

In the above, when preparing the kimchi sauce, the auxiliary material is used to improve the sensory and functionality of the kimchi sauce.

When preparing the kimchi sauce, the auxiliary material may include any one or more selected from sugar, starch, vinegar, salt, and oil, and preferably, all of the auxiliary material components are used.

In the above, saccharides, which are one of the sub-materials, are used to give the kimchi sauce a sweet taste, and as an example of these saccharides, any one or more selected from sugar, glucose, fructose, syrup, saccharide syrup, dextrin, oligosaccharide, and sugar alcohol may be used. In this case, as the sugar alcohol, xylitol, erythritol, paratinose, mannitol or maltitol may be used.

In the above, starch, one of the sub-materials, serves to control the viscosity in addition to the functionality and functionality of the kimchi sauce. As an example of such starch, it is selected from rice starch, wheat starch, corn starch, potato starch, sweet potato starch, and modified starches thereof. Any one or more may be used.

Vinegar, which is one of the sub-materials, enhances the taste of food by giving a unique sour taste to the sauce, and any one or more selected from vinegar brewed by fermenting to recover from fatigue, vinegar using the acidity of fruit, and synthetic vinegar can be used. Examples of such vinegar include brown rice vinegar, malt vinegar, grape vinegar, apple vinegar, lemon vinegar, apricot vinegar, rice wine vinegar made from rice wine residue, alcoholic vinegar fermented with pure alcohol, distilled vinegar distilled from fermented vinegar, glacial acetic acid Any one or more selected from among may be used.

In the above, salt, which is one of the sub-materials, can impart sensory and physiological functionality to the sauce and soften the strong stimulation of vinegar, which is one of the sub-materials.

In the above, the oil, which is one of the sub-materials, is fish oil, flaxseed oil, olive oil, perilla oil, sub-seed oil, new and old diacid glycerides, blueberry oil, sea buckthorn seed oil, evening primrose oil, rapeseed oil, and OVIDUCTUS CANNAE. is chosen

Such oil may be provided in an encapsulation, and the composition ratio may include 50 to 90 parts by weight of oil and 10 to 35 parts by weight of a water-soluble polymer.

The water-soluble polymer is collagen, gelatin, carrageenan, agar, glucomannan, scleroglucan, sizopyran, geranium, alginic acid, curdran, pectin, hyaluronic acid, guar gum, gum arabic, xanthan gum and acrylate/ethylhexyl acryl It is characterized in that it is selected from the group consisting of late copolymers.

Here, the encapsulation technology consists of an agitation process, a compaction process, a layering process, and a globulation process. In more detail, the stirring process is balling, and the compression process is compression. (compression) and extrusion/spheronization, the layering process is solution/suspension and powdering, and the spheroidization process is spray drying and spray congealing made of

The kimchi sauce of the present invention can be prepared by further adding aloe, which is known to contain steroids, amino acids, saponins, antibiotics, wound healing hormones, and minerals, to the kimchi sauce containing natural pigments to improve the functionality of the kimchi sauce. can In this case, 0.1 to 1.5% of aloe can be used based on the total weight of the kimchi sauce containing the natural colorants.

In the above-mentioned aloe, aloe powder obtained by pulverizing aloe leaves may be used. In addition, aloe powder obtained by spray-drying the juice of aloe leaves can be used. Obtaining aloe powder from aloe can be appropriately selected by a person skilled in the art with ordinary skill in the art, and thus the detailed description thereof will be omitted.

Red cabbage kimchi, which is one of the main ingredients in the production of the kimchi sauce of the present invention, is salted cabbage and then seasoned with red pepper powder, garlic and ginger, salted fish such as anchovy fish sauce, canary fish sauce, shrimp sauce, sugar and chives, radish, It can be obtained by adding vegetables such as chives and green onions and then putting it in a container and aging it.

In addition, white kimchi, which is another of the main ingredients in the production of the kimchi sauce of the present invention, is immersed in purified water and then aged by immersing in purified water, seasonings such as pickled cabbage, garlic and ginger, sugar and vegetables such as leeks, radishes, chives, green onions, and fruits such as pears and apples. can be obtained

The red cabbage kimchi and white kimchi mentioned above are only an example of the production of kimchi, which is the main ingredient of the kimchi sauce of the present invention.

When the kimchi sauce of the present invention is prepared, kimchi sauce is prepared with various ingredients and contents, and since kimchi sauce meeting the purpose of the present invention can be obtained when the kimchi sauce is prepared with the above-mentioned ingredients and contents, the kimchi sauce of the present invention is It is preferable to prepare with the above-mentioned ingredients and contents.

Hereinafter, the contents of the present invention will be described in detail through Examples and Test Examples. However, these are for describing the present invention in more detail, and the scope of the present invention is not limited thereto.

<Preparation Example 1> Preparation of red cabbage kimchi

The trimmed Chinese cabbage was cut into quarters crosswise, and then marinated in 10% brine for 10 hours, washed 3 times in running water and dehydrated for 3 hours to obtain pickled cabbage.

To 100 g of the above pickled cabbage, add 4.5 g of red pepper powder, 2.0 g of garlic, 1.0 g of ginger, 5.0 g of anchovy sauce, 0.5 g of sugar, 8.5 g of glutinous rice paste, 10.0 g of radish, 5.0 g of chives and 5.0 g of chives, mix and seal. Red cabbage kimchi was prepared by putting 500 g of each in a container and aging it at 5°C.

In the above, when preparing red cabbage kimchi, pickled cabbage was cut to about 4cm in width and length, radish was cut into 5cm, and leeks and chives cut into 5cm were used.

<Preparation Example 2> Preparation of white kimchi

The Chinese cabbage was cut in half, marinated in 10% brine for 6 hours, washed twice with running water, and then dehydrated for 1 hour to obtain pickled cabbage.

Radish, pear, garlic, and ginger, which are sub-materials, were chopped and mixed, and then the mixed sub-materials were put between the cabbage leaves and wrapped with outer leaves. Then, in purified water of the same amount as the weight of the pickled cabbage, pickled cabbage and sugar mixed with the above auxiliary materials were added, put in a 10L plastic container, and aged at 5° C. to prepare white kimchi.

As for the seasoning wrapped in the pickled cabbage, 10.0 g of radish, 5.0 g of pear, 2.0 g of garlic, 1.0 g of ginger were used for 100 g of pickled cabbage, and 1.0 g of sugar was used.

<Example 1> Preparation of Kimchi Sauce (I)

The red cabbage kimchi obtained in Preparation Example 1 was pulverized with a mixer (Lon power-DA505, Daesung Atron, Korea).

A kimchi sauce was prepared by adding and mixing 61% by weight of ground red cabbage kimchi, 36.4% by weight of sugar, 0.6% by weight of corn starch, 0.6% by weight of vinegar, 0.4% by weight of salt and 1.0% by weight of paprika as a natural colorant.

As the sugar, a mixture of starch syrup and oligosaccharide in a weight ratio of 50:50 was used.

As such, Table 1 shows the results of a test request to the Korea Institute of Functional Foods on how much beta-carotene and polyphenols are contained in the kimchi sauce to which 1.0% by weight of paprika is added.

Looking at Table 1, it can be seen that beta-carotene is 0.82 mg per 100 g, and polyphenol is 136.07 mg per 100 g, indicating an excellent content.

(Table 1)

<Example 2> Preparation of Kimchi Sauce (II)

The white kimchi obtained in Preparation Example 2 was pulverized with a mixer (Lon power-DA505, Daesung Atron, Korea).

As in the composition of Table 1-1, 60% by weight of the pulverized white kimchi, 35.4% by weight of sugar, 0.6% by weight of corn starch, 0.6% by weight of vinegar, 0.4% by weight of salt, and 3% by weight of orange paprika as a natural colorant are added and mixed. Thus, kimchi sauce was prepared.

As the sugar, a mixture of starch syrup and oligosaccharide in a weight ratio of 50:50 was used.

Table 2 shows the results of requesting a test to the Korea Institute of Functional Foods how much beta-carotene and polyphenols are contained in the kimchi sauce with paprika 3.0% by weight added.

Looking at Table 2, it can be seen that beta-carotene is 0.90 mg per 100 g, and polyphenol has an excellent content at 154.65 mg per 100 g.

(Table 2)

<Example 3> Preparation of Kimchi Sauce (III)

The white kimchi obtained in Preparation Example 2 was pulverized with a mixer (Lon power-DA505, Daesung Atron, Korea).

As in the composition of Table 1-1, 58 wt% of the pulverized white kimchi, 35.4 wt% of sugar, 0.6 wt% of corn starch, 0.6 wt% of vinegar, 0.4 wt% of salt, and 5 wt% of yellow paprika as a natural colorant are added and mixed. Thus, kimchi sauce was prepared.

As the sugar, a mixture of starch syrup and oligosaccharide in a weight ratio of 50:50 was used.

As such, Table 3 shows the results of requesting the Korea Functional Food Research Institute to test how much beta-carotene and polyphenols are contained in the kimchi sauce to which paprika 5.0% by weight is added.

Looking at Table 3, it can be seen that beta-carotene is 1.11 mg per 100 g, and polyphenol is 153.91 mg per 100 g, indicating an excellent content.

(Table 3)

Next, the dumplings using the kimchi sauce will be described.

Frozen dumplings, a representative instant food, have several problems. In order to increase the content of pork, pork fat, oil, etc. are attached to it, and it has a large amount of fat. Imported GMO soybeans and soybeans are added, and a large amount of additives are added to enhance the flavor.

In order to improve this, the present invention uses the kimchi sauce developed above.

First, our wheat 17% by weight, pork 15% by weight, aged cabbage kimchi 16% by weight to 25% by weight, cabbage 5% by weight, leek 5.6% by weight, onion 5% by weight, green onion 5% by weight, vermicelli 6% by weight, radish 4% by weight, pepper 0.1% by weight, salt 0.2% by weight, sugar 1% by weight, soy sauce 3% by weight, L-sodium glutamate 0.1% by weight, shiitake powder 0.2% by weight, kimchi sauce including paprika 1% to 10% by weight , Glutinous rice flour 2% by weight, starch powder 1% by weight, perilla powder 1.1% by weight, sesame oil 1.8% by weight, ginger powder 0.1% by weight, garlic 0.3% by weight, and anchovy sauce 0.5% by weight to prepare dumpling stuffing. Manufactured dumplings using the prepared dumpling stuffing.

Claims (15)

In a kimchi sauce containing kimchi as a main ingredient,
Kimchi sauce containing antioxidant vegetables, characterized in that it contains the natural pigment of paprika and auxiliary materials in the kimchi pulverized product of crushed kimchi. The kimchi sauce containing antioxidant vegetables according to claim 1, further comprising aloe in the kimchi sauce. The method according to claim 1,
The kimchi pulverized product uses 50 to 65.9% of the weight of the kimchi sauce, the auxiliary materials are 34 to 40% based on the weight of the kimchi sauce, and the natural pigment of the paprika contains an antioxidant vegetable that is used in an amount of 0.1 to 10.0% based on the weight of the kimchi sauce. kimchi sauce. The method according to claim 1,
The auxiliary material is a kimchi sauce comprising an antioxidant vegetable containing any one or more selected from sugar, starch, vinegar, salt, and oil. The method according to claim 1,
The oil is an antioxidant vegetable selected from fish oil, flaxseed oil, olive oil, perilla oil, sub-seed oil, new and old diacid glycerides, blobber oil, sea buckthorn seed oil, evening primrose oil, rapeseed oil, and hemp oil (OVIDUCTUS CANNAE). Kimchi sauce included. 5. The method of claim 4,
The oil may be provided in an encapsulation, and the composition ratio is a kimchi sauce comprising an antioxidant vegetable containing 50 to 90 parts by weight of oil and 10 to 35 parts by weight of a water-soluble polymer. 5. The method of claim 4,
The sugar is a kimchi sauce comprising an antioxidant vegetable using any one or more selected from sugar, glucose, fructose, syrup, sugar syrup, dextrin, oligosaccharide, and sugar alcohol. 8. The method of claim 7,
The sugar alcohol is kimchi sauce using xylitol, erythritol, paratinose, mannitol or maltitol. The method according to claim 1,
The paprika is kimchi containing antioxidant vegetables, characterized in that it is prepared by shredding dried paprika with a moisture content of 1 to 15% obtained by pickling the cut paprika in brine and then drying it and adding it as a substitute for all or part of red pepper powder. sauce. 10. The method of claim 9,
The brine is kimchi sauce containing antioxidant vegetables, characterized in that by adding 1.0 - 2.0% of salt with respect to the amount of paprika. 10. The method of claim 9,
Kimchi sauce containing antioxidant vegetables, characterized in that the drying time is dried at 60° C. for 4 hours, and then dried at 40° C. for about 12 hours. 10. The method of claim 9,
Kimchi sauce containing antioxidant vegetables, characterized in that the pickling time is about 12 hours. Korean wheat, pork, aged cabbage kimchi, cabbage, leek, onion, green onion, vermicelli, radish, pepper, salt, sugar, soy sauce, sodium L-glutamate, shiitake powder, kimchi sauce including paprika, glutinous rice flour, starch powder, perilla Dumplings containing dumpling stuffing made using powder, sesame oil, ginger powder, garlic and salted anchovy. 14. In claim 13,
The dumpling stuffing is 17% by weight of our wheat, 15% by weight of pork, 16% to 25% by weight of aged cabbage kimchi, 5% by weight of cabbage, 5.6% by weight of leek, 5% by weight of onion, 5% by weight of green onion, 6% by weight of vermicelli, Radish 4% by weight, pepper 0.1% by weight, salt 0.2% by weight, sugar 1% by weight, soy sauce 3% by weight, L-sodium glutamate 0.1% by weight, shiitake powder 0.2% by weight, kimchi sauce containing paprika 1% to 10% by weight %, glutinous rice flour 2% by weight, starch powder 1% by weight, perilla flour 1.1% by weight, sesame oil 1.8% by weight, ginger powder 0.1% by weight, garlic 0.3% by weight, and anchovy sauce 0.5% by weight. 14. In claim 13,
The kimchi sauce is dumplings, characterized in that it contains the natural pigment of paprika and auxiliary materials in the kimchi pulverized product of kimchi.