KR20210071656A - Manufacturing Method of Multipurpose Kimchi Sauce Using Kimchi Juice - Google Patents

Abstract

The present invention relates to a method of preparing multipurpose kimchi sauce using kimchi juice. The method of preparing multipurpose kimchi sauce using kimchi juice comprises the steps of: making kimchi and aging the kimchi at a temperature of 10-20℃ for 30-50 hours; storing the aged kimchi at a temperature of 1-7℃ for 1-17 days and classifying the kimchi according to a storage period; and extracting kimchi juice from the classified kimchi and adding auxiliary ingredients to the kimchi juice to prepare kimchi sauce. According to the present invention, in the kimchi sauce, kimchi solid contents are contained in an amount of 18% or more. In addition, pre-aged kimchi sauce can be used as salad dressing or sandwich spread, aged kimchi sauce can be used as sauce served with fried meat and fish (chicken nuggets and fried fish) or hamburgers, and over-aged kimchi sauce can be used as seasoning for seasoned food, seasoning for stir-fried food, spaghetti sauce, hamburger steak sauce, and the like.

Description

Manufacturing Method of Multipurpose Kimchi Sauce Using Kimchi Juice

The present invention relates to a method for manufacturing a multi-purpose kimchi sauce using kimchi juice. More specifically, the present invention relates to a method for producing a kimchi sauce prepared by adding auxiliary materials to the juice obtained by squeezing kimchi, and to a kimchi sauce prepared by the electric method.

Kimchi, known all over the world as a traditional Korean food, is manufactured in a variety of ways using a variety of ingredients and electric ingredients, and each region's kimchi has its own unique flavor. Efforts have been made to develop processed foods that can utilize the characteristics of fermented seasonings, focusing on the fact that kimchi is fermented by mixing various seasonings. Kimchi drinks, kimchi flavored laver, kimchi ketchup, kimchi block, and rice bowl sauce were developed. However, they do not harmonize the characteristics of the product and kimchi and do not satisfy consumers' preferences, so they are gradually being obsolete. If these products were manufactured so that they could be used for a variety of purposes, not just one, they could have been used continuously without being dead. However, a multi-purpose processed food of kimchi has not yet been developed.

Therefore, the need to develop a method for producing processed foods of kimchi that can be used for various purposes has been constantly raised.

Accordingly, the present inventors have made diligent research efforts to establish a technology for manufacturing processed foods of kimchi that can be used for multiple purposes. As a result, kimchi is classified into unripe, mature and over-ripe kimchi according to the degree of ripening, and each of the previously classified kimchi is used. Kimchi sauce prepared by adding mayonnaise, pickles, onion, starch syrup, vinegar, mustard, sugar, salt, and red pepper as auxiliary ingredients to kimchi juice obtained by squeezing can be used for cooking salads, french fries, hamburgers, pizza, spaghetti, etc. It was confirmed that there was palatability enough to be used instead of the used source, and the present invention was completed.

After all, the main object of the present invention is to provide a method for producing a kimchi sauce containing kimchi juice and auxiliary materials.

Another object of the present invention is to provide a kimchi sauce prepared by an electric manufacturing method.

As described and demonstrated in detail above, the present invention provides a kimchi sauce prepared by adding various auxiliary materials to the juice obtained by squeezing kimchi. The method for producing kimchi sauce of the present invention classifies kimchi into unripe kimchi sauce, mature kimchi sauce and over-ripe kimchi sauce according to the degree of ripening, and mixes kimchi juice obtained by squeezing the previously classified kimchi and various seasonings to prepare kimchi sauce. manufacturing step. The kimchi sauce of the present invention contains more than 18% kimchi solids, and in the case of immature kimchi sauce, it is used for salad dressings or spreads of sandwiches, and in the case of mature kimchi sauce, fried meat and fish (chicken nuggets, fried fish) or hamburgers It is used as a sauce to accompany the back, and in the case of overripe kimchi sauce, it can be used as an unsalted seasoning, stir-fried seasoning, spaghetti sauce, hamburger steak sauce, etc.

The method for producing a kimchi sauce of the present invention comprises the steps of preparing kimchi and aging it at 10 to 20°C for 30 to 50 hours; After storing the electrically aged kimchi at 1 to 7° C. for 1 to 17 days, classifying the kimchi according to the storage period; and adding auxiliary materials to the kimchi juice obtained by squeezing the classified kimchi to prepare a kimchi sauce.

Hereinafter, the method of manufacturing kimchi sauce will be described in detail by dividing it by process.

Step 1: Preparation of Kimchi

Kimchi is prepared and aged at 10 to 20° C. for 30 to 50 hours.

Step 2: Classification of Kimchi

After electric-aged kimchi is stored at 1 to 7°C for 1 to 17 days, kimchi is classified according to the storage period: At this time, aged kimchi stored at 1 to 7°C for 1 to 5 days is unripe kimchi, and aged kimchi is stored for 1 to 5 days. Kimchi stored at 1 to 7°C for 6 to 12 days is classified as mature kimchi, and aged kimchi stored at 1 to 7°C for 13 to 17 days is classified as overcooked kimchi.

3rd process: production of kimchi sauce

Kimchi sauce is prepared by adding auxiliary materials to the kimchi juice obtained by squeezing sorted kimchi: At this time, auxiliary materials are mayonnaise, pickles, onion, vinegar, starch syrup, salt, mustard, sugar, depending on the type of classified kimchi. , pineapple, chieftain, olive oil and tomato sauce. The immature kimchi sauce prepared from immature kimchi contains 50 to 70% (w/w) of immature kimchi kimchi juice and 5 to 20% (w/w) of mayonnaise as an added auxiliary material, and 4 to 8% (w/w) of pickles. , 4 to 8% (w/w) onion, 4 to 8% (w/w) vinegar, 4 to 8% (w/w) starch syrup and 1 to 2% (w/w) salt; The mature kimchi sauce prepared with mature kimchi contains 55 to 70% (w/w) of mature kimchi kimchi juice, 3 to 15% (w/w) of mustard as an auxiliary material, and 4 to 8% (w/w) of mayonnaise. , sugar 4-8% (w/w), pineapple 4-8% (w/w), vinegar 4-8% (w/w) and salt 1-2% (w/w); And, the overripe kimchi sauce prepared from overripe kimchi contains 50 to 60% (w/w) kimchi juice of overripe kimchi, and 4 to 16% (w/w) of red pepper paste, 4 to 7% (w/w) of sugar as an auxiliary material to be added. w), olive oil 1 to 4% (w/w), tomato sauce 8 to 14% (w/w), onion 4 to 7% (w/w), vinegar 5 to 11% (w/w) and salt 1 to 2% (w/w).

Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .

Example 1: Obtaining kimchi juice

Chinese cabbage 81.17kg, radish 10.96kg, garlic 1.14kg, red pepper 2.84kg, onion 1.62kg, salted anchovy fish sauce (Cheongjeongwon, Daesang) and canary fish sauce (Cheongjeongwon, Daesang) 1:1 (v/v) mixed with salted fish 1.79kg , Kimchi was prepared using 0.49 kg of ginger, left at 15°C for 40 hours, and then stored at 4°C for 7 days.

600g of kimchi stored for 7 days was extracted using an extractor (OSCAR DA502, Dong-A Industrial Co., Ltd.), a juicer (Juice extractor, Hamilton Beach Inc. USA) and a mixer (Magimix compact 3100, Robot Coupe S., France). , the moisture content, crude flour content, kimchi juice production yield and soluble solid content of kimchi juice obtained by squeezing by each method were measured. At this time, the moisture content was measured using the atmospheric heating and drying method at 105 ° C. The content of raw material was measured by the direct sintering method at 600 ° C. The kimchi juice production yield is the weight of the kimchi juice produced per 600 g of kimchi in % content, and the soluble solid content The content was measured using a refractometer (No507-1, Nippon Optical Works Co. Ltd., Japan) (refer to Table 1)

[Table 1] Analysis of ingredients in the process of obtaining kimchi juice

As shown in Table 1, in the case of juicing using a mixer, the crude flour content, soluble solids content, and production yield were the highest, so the juicing method using a mixer was selected.

Example 2: Preparation of Kimchi Sauce

In order to apply the kimchi juice to various products, the kimchi obtained using the same method as in Example 1 was aged at 4°C for 1 day, 8 days, and 15 days to prepare 600 g of unripe kimchi, mature kimchi and over-ripe kimchi, respectively, Their kimchi juice was obtained using a mixer.

Example 2-1: Preparation of immature kimchi sauce

To preserve the taste and aroma of immature kimchi and use it as a salad dressing, 1 liter of immature kimchi sauce was prepared by adding mayonnaise, pickles, onion, vinegar, starch syrup and salt to immature kimchi juice (see Table 2).

[Table 2] Mixing ratio of unripe kimchi sauce (%)

Example 2-2: Preparation of mature kimchi sauce

1ℓ of mature kimchi sauce was prepared by adding mustard, sugar, pineapple, mayonnaise, vinegar, and salt to mature kimchi juice so that it can be used for meat dishes or fried dishes by utilizing the taste and aroma of mature kimchi (see Table 3)

[Table 3] Mixture ratio of mature kimchi sauce (%)

Example 2-3: Preparation of overripe kimchi sauce

1ℓ of overripe kimchi sauce is prepared by adding red pepper paste, sugar, olive oil, momato sauce, onion, vinegar, and salt to overripe kimchi juice so that it can be used for cooking such as stir-fry, pickle, and spaghetti by utilizing the taste and aroma of overripe kimchi. (see Table 4)

[Table 4] Mixing ratio of overripe kimchi sauce (%)

Example 3: Sensory evaluation of kimchi sauce

The kimchi sauce of the formulation ratio 1 to 9 prepared in Example 2 was presented to 10 skilled evaluators, and sensory tests were performed on items such as salty taste, sweet taste, sour taste, spicy taste, fragrance, color, and overall responsiveness. Then, the results were recorded using a 5-point scoring method, and analysis of variance was performed using the statistical analysis program SAS (SAS Institute: SAS/STAT guide for personal computer SAS Institute Inc., Cary, Nc, USA) (see : Table 5, Table 6, Table 7)

[Table 5] Sensory evaluation of immature kimchi sauce

*: Significant difference in subscripts in the same column (p<005)

[Table 6] Sensory evaluation of mature kimchi sauce

*: Significant difference in subscripts in the same column (p<005)

[Table 7] Sensory evaluation of overripe kimchi sauce

*: There is a significant difference between subscripts in the same column (p < 001)

As shown in Tables 5 to 7 above, among the sources for each step, mixing ratio 2, formulation ratio 5, and formulation ratio 8, which obtained the highest score, were used for each step.

It was determined as the optimal mixing ratio of the sauce.

Example 4: Physicochemical properties of kimchi sauce

Salinity, pH, color, and content of soluble solids were measured for the kimchi sauce of the formulation ratios 2, 5 and 8 determined in Example 3 (see Table 8). At this time, the salinity is measured using a salinity meter (Model NS-3P, Merbabu Trading Co. Ltd., Japan), and the pH is measured using a pH meter (Ф34pH meter, Beckman Instruments, Inc., USA), and the chromaticity was measured using a colorimeter (Colorimeter CR-200 Minolta Co. Ltd., Japan), and the content of soluble solids was measured using a refractometer (No. 507-1, Nippon Optical Works Co. Ltd., Japan).

[Table 8]

As shown in Table 8, the high L value of the immature kimchi sauce was considered to be the effect of the added mayonnaise, and the high b value of the mature kimchi sauce was considered the effect of mustard. In addition, in the case of overripe kimchi sauce, the a value was high, the L value was low, and the content of soluble solids was high, which was analyzed to be due to the effect of the added red pepper paste or tomato sauce.

In addition, the moisture, crude fat, crude protein, free sugar, and vitamin C contents of the electric kimchi sauce were measured (see Table 9). At this time, the moisture content was measured using the atmospheric heating and drying method at 105° C., and the crude fat was measured with Bligh and It was measured by applying the Dyer method (see: EG Bligh and WJ Dyer, Can, J Biochem Physiol, 37:911, 1959), and crude protein was measured using the Kjeldhal method ((AOAC standard method: Official Methods of Analysis, 16th ed, Association of Offical Analytical Chemists, Washington, DC., USA, 1995).

In addition, in order to measure the content of free sugar, 30 ml of n-hexane was added to 5 g of kimchi sauce, mixed with shaking for 1 minute, left at room temperature for 6 hours, degreased, and left overnight to remove hexane. . Then, 200 ml of 80% ethanol was added, and refluxed on a water bath at 70° C. to obtain an ethanol layer, then 100 ml of 80% ethanol was added and refluxed for 1 hour, and then the ethanol was collected and filtered with filter paper (Watman filter paper No 2), Concentration was performed using a rotary vacuum evaporator (Model A-35, Tokyo Rikakikai Co. Ltd., Japan). This was aliquoted with 10 ml of distilled water for HPLC, filtered through a 0.45 µm filtration membrane, and then 10 µl of the filtrate was injected into the HPLC column (carbohydrate column (300 X 6.5 cm)), mobile phase (75% acetonitrile) and flow rate (0.7). ml/min), and comparing the chromatogram showing the contents of fructose, glucose, sucrose, and maltose obtained from each sample with the chromatogram of the standard solution (Sigma Chem. Co. USA), it was added to the kimchi sauce. The content of the contained free sugar was measured.

In addition, 10 g of kimchi sauce and 10 ml of metaphosphoric acid solution were mixed with shaking, adjusted to 50 ml, centrifuged at 2,220X g for 10 minutes, and then the supernatant ^{was filtered with a Millipore filter (Millipore TM} filter, 0.2 μm). did. 10 μl of the electrofiltered sample was injected into HPLC and measured under the conditions of a column (μBondapak C18 (125 Å 10 μm, (300 X 3.9 cm)), mobile phase (distilled water) and flow rate (1 ml/min), and the results obtained from each sample was compared with the results of l-vitamin C (Sigma Chem. Co. USA) as a standard solution, and the content of vitamin C contained in the kimchi sauce was measured.

[Table 9] Analysis of general components of kimchi sauce

The moisture content of each sauce was lower than that of kimchi juice, and the crude fat content was highest in the immature kimchi sauce, which is analyzed because of the addition of mayonnaise. was analyzed to be due to the influence of

Claims (8)

(i) preparing kimchi and aging it at 10 to 20°C for 30 to 50 hours;
(ii) After storing the previously aged kimchi at 1 to 7°C for 1 to 17 days, the aged kimchi was stored at 1 to 7°C for 1 to 5 days, and the aged kimchi was stored at 1 to 7°C for 6 days. Classifying mature kimchi stored for 12 to 12 days and aged kimchi stored at 1 to 7° C. for 13 to 17 days as over-ripe kimchi; and;
(iii) A method for producing a kimchi sauce comprising the step of preparing a kimchi sauce by adding auxiliary materials to the kimchi juice obtained by squeezing the classified kimchi. The method of claim 1,
The auxiliary material is selected from the group consisting of mayonnaise, pickle, onion, vinegar, starch syrup, salt, mustard, sugar, pineapple, chives, olive oil and tomato sauce according to the classified type of kimchi. Way. The method of claim 1,
In the kimchi sauce, the kimchi juice content of the unripe kimchi is 50 to 70% (w/w), and the added auxiliary materials are mayonnaise 5 to 20% (w/w), pickles 4 to 8% (w/w), onions 4 to 8% (w/w), vinegar 4-8% (w/w), starch syrup 4-8% (w/w) and
A method for producing kimchi sauce, characterized in that salt is 1 to 2% (w/w). The method of claim 1,
In the kimchi sauce, the kimchi juice content of mature kimchi is 55 to 70% (w/w), and the added auxiliary materials are mustard 3 to 15% (w/w), mayonnaise 4 to 8% (w/w), sugar 4 to 8% (w/w), pineapple 4-8% (w/w), vinegar 4-8% (w/w) and
A method for producing kimchi sauce, characterized in that salt is 1 to 2% (w/w). The method of claim 1,
The kimchi sauce contains 50 to 60% (w/w) of kimchi juice of overripe kimchi, and 4 to 16% (w/w) red pepper paste, 4 to 7% (w/w) sugar, and 1 to olive oil. 4% (w/w), tomato sauce 8 to 14% (w/w), onion 4 to 7% (w/w), vinegar 5 to 11% (w/w) and salt 1 to 2% (w/w) w) A method for producing kimchi sauce, characterized in that it is. Kimchi juice 50 to 70% (w/w) obtained by preparing kimchi, aging it at 10 to 20° C. for 30 to 50 hours, and then squeezing the kimchi stored at 1 to 7° C. for 1 to 5 days, and mayonnaise 5 to 20 %(w/w), pickles 4-8%(w/w), onion 4-8%(w/w), vinegar 4-8%(w/w), starch syrup 4-8%(w/w) ) and an immature kimchi sauce containing 1 to 2% (w/w) of salt. 55 to 70% (w/w) of kimchi juice obtained by preparing kimchi and storing it at 10 to 20°C for 30 to 50 hours, and then squeezing the kimchi stored at 1 to 7°C for 6 to 12 days, and mustard 3 to 15 % (w/w), mayonnaise 4-8% (w/w), sugar 4-8% (w/w), pineapple 4-8% (w/w), vinegar 4-8% (w/w) and 1 to 2% (w/w) of salt. Kimchi juice 50 to 60% (w/w), red pepper paste 4 to 16 obtained by preparing kimchi and storing it at 10 to 20°C for 30 to 50 hours, and then squeezing the kimchi stored at 1 to 7°C for 13 to 17 days. % (w/w), sugar 4 to 7% (w/w), olive oil 1 to 4% (w/w), tomato sauce 8 to 14% (w/w), onion 4 to 7% (w/w) ), vinegar 5 to 11% (w / w), and salt 1 to 2% (w / w) containing overripe kimchi sauce.