KR20220059775A - Method for manufacturing kimchi seasoning with improved savory taste - Google Patents

Abstract

The present invention relates to a method for manufacturing kimchi seasoning with improved savory taste to provide kimchi having excellent savory taste and improving the health of eaters by richly containing various nutrients without showing fish taste. According to the present invention, the method comprises: a step of preparing a mixture by mixing water, flour, salted shrimp, and sand lance extract; a step of preparing flour paste by heating the mixture prepared through the step of preparing the mixture; and a step of mixing seasoning by mixing red pepper powder, ground garlic, ground ginger, honey, and sugar mixture with the flour paste prepared through the step of preparing flour paste.

Description

Method for producing kimchi seasoning with improved umami {METHOD FOR MANUFACTURING KIMCHI SEASONING WITH IMPROVED SAVORY TASTE}

The present invention relates to a method for producing kimchi seasoning with improved umami, and more particularly, to provide kimchi that has excellent umami taste, does not show fishy taste, and is rich in various nutrients to promote health of eaters It relates to a method for producing this improved kimchi seasoning.

Kimchi is a representative vegetable fermented food, and it is a food made by mixing salted vegetables with various seasonings and fermenting them at low temperature. loss of nutrients and lead to loss of nutrients. These vegetables are salted and mixed with various seasonings to make kimchi, which not only preserves the nutrients in the vegetables for a long time, but also creates beneficial ingredients for the human body through fermentation during storage.

In this way, kimchi is a nutritionally excellent food because it is rich in various minerals and vitamins. In particular, it helps digestion through the intestinal action of lactic acid bacteria, enhances appetite, and has been a source of vitamins in winter when vegetables are easy to be scarce.

Recently, kimchi has been recognized internationally for its nutritional value and has been in the spotlight as a health food, and more diverse kimchi development is being attempted in recent years.

However, conventionally, kimchi is strongly rejected by children and foreigners who encounter kimchi for the first time due to the fishy taste of salted fish used for seasoning. When consumed in large amounts, there was a problem that adversely affected health.

In addition, as the use of chemical seasonings increases to improve the umami taste of kimchi seasoning, there is a problem in that consumers' awareness of kimchi manufactured in large quantities in factories and the like is worsening.

Korean Patent Registration No. 10-0528026 (2005.11.04) Korean Patent Registration No. 10-1576551 (2015.12.04)

An object of the present invention is to provide a method for producing kimchi seasoning with improved umami, which provides kimchi that not only has excellent umami taste, but also does not exhibit fishy taste and is rich in various nutrients to improve the health of eaters.

An object of the present invention is to prepare a mixture prepared by mixing water, wheat flour, salted shrimp and canary fish sauce, a flour paste manufacturing step for preparing wheat flour paste by heating the mixture prepared through the mixture preparation step, and a wheat flour paste manufacturing step. It is achieved by providing a method for producing kimchi seasoning with improved umami, characterized in that it comprises a seasoning mixing step of mixing red pepper powder, ground garlic, liver ginger, honey and a sugar mixture in wheat flour paste.

According to a preferred feature of the present invention, in the step of preparing the mixture, 100 parts by weight of water, 5 to 10 parts by weight of wheat flour, 15 to 25 parts by weight of shrimp sauce, and 10 to 20 parts by weight of canary fish sauce are mixed.

According to a more preferred feature of the present invention, 20 to 30 parts by weight of deep sea water are mixed with 100 parts by weight of the mixture prepared through the flour paste manufacturing step and the mixture manufacturing step, and heated at a temperature of 90 to 100° C. for 5 to 10 minutes. to be done

According to a more preferred feature of the present invention, the seasoning mixing step comprises 10 to 20 parts by weight of red pepper powder, 5 to 8 parts by weight of ground garlic, 1 to 2 parts by weight of ground ginger in 100 parts by weight of the wheat paste produced through the wheat paste manufacturing step. It shall be made by mixing 3 to 5 parts by weight of honey, and 2 to 4 parts by weight of the sugar mixture.

According to an even more preferred feature of the present invention, in the seasoning mixing step, 10 to 20 parts by weight of the seaweed enzyme reaction solution is further contained compared to 100 parts by weight of the wheat paste.

According to an even more preferred feature of the present invention, the sugar mixture is made by mixing 50 to 100 parts by weight of an additive consisting of at least one selected from the group consisting of xylitol, estritol, yacon syrup, agave syrup and stevia to 100 parts by weight of sugar. do.

According to an even more preferred feature of the present invention, after the seasoning mixing step, a seasoning liquid mixing step of mixing 1 to 3 parts by weight of fish seasoning solution with 100 parts by weight of the kimchi seasoning prepared through the seasoning mixing step is further performed.

According to an even more preferred feature of the present invention, the fish seasoning liquid is mixed with 100 parts by weight of pulverized fish with 60 to 400 parts by weight of water and 0.1 to 1 parts by weight of a hydrolase and hydrolyzed at a temperature of 90 to 100° C. for 30 It is assumed to be prepared by heating for 120 minutes.

The method for producing kimchi seasoning with improved umami according to the present invention provides a kimchi seasoning capable of producing kimchi that not only has excellent umami taste, but also contains abundant various nutrients without showing fishy taste. shows excellent effect.

1 is a flowchart illustrating a method of manufacturing kimchi seasoning with improved umami according to an embodiment of the present invention.
2 is a flowchart illustrating a method of manufacturing kimchi seasoning with improved umami according to another embodiment of the present invention.

Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, which is intended to describe in detail enough that a person of ordinary skill in the art to which the present invention pertains can easily carry out the invention, This does not mean that the technical spirit and scope of the present invention is limited.

The method for producing kimchi seasoning with improved umami according to the present invention prepares wheat flour paste by heating the mixture prepared through the mixture preparation step (S101) of mixing water, wheat flour, salted shrimp and canary fish sauce, and the mixture preparation step (S101). It consists of a flour paste manufacturing step (S103) and a seasoning mixing step (S105) of mixing red pepper powder, ground garlic, ground ginger, honey and a sugar mixture with the wheat paste manufactured through the wheat paste manufacturing step (S103).

The mixture preparation step (S101) is a step of preparing a mixture by mixing water, wheat flour, salted shrimp and canary fish sauce, 100 parts by weight of water, 5 to 10 parts by weight of flour, 15 to 25 parts by weight of salted shrimp, and 10 to 20 parts by weight of canary fish sauce. It is made by mixing parts by weight.

The flour is the main ingredient of the flour paste produced in the flour paste manufacturing step (S103), and serves to impart viscosity to the flour paste and to improve the fermentation effect of kimchi seasoned with the kimchi seasoning prepared through the present invention. do

The salted shrimp and canary fish sauce serve to improve the savory taste and umami of the kimchi seasoning according to the present invention. If the content of the salted shrimp or canary fish sauce is less than the above range, the savory taste and umami taste are insignificant. When the content of the salted shrimp or canary fish sauce exceeds the above range, the fishy taste is excessively increased, and thus consumer preference may be reduced.

The wheat flour manufacturing step (S103) is a step of heating the mixture prepared through the mixture manufacturing step (S101) to prepare a wheat flour paste, the mixture prepared through the mixture manufacturing step (S101) at 90 to 100 ℃ It consists of a process of preparing flour paste by heating it to a temperature for 5 to 10 minutes.

Through the heating process for the above temperature and time, not only flour paste is produced, but also the fishy taste of the salted shrimp or canary fish sauce mixed in the mixture preparation step (S101) is reduced, so that kimchi seasoning with improved preference can be provided.

At this time, in the wheatgrass manufacturing step (S103), 20 to 30 parts by weight of deep sea water may be further mixed with respect to 100 parts by weight of the mixture prepared in the mixture manufacturing step (S101). As a result, flour paste having an excellent content of nutrients such as minerals can be provided, and consequently, kimchi seasoning with a high content of nutrients can be provided.

Deep sea water usually refers to seawater in the sea below 200m, and unlike surface seawater, sunlight does not reach and photosynthesis does not occur. Because it does not mix with surface seawater, there are no contaminants present in surface seawater. Compared to surface seawater, stability due to low temperatures and very few pollutants, harmful bacteria or organic matter, it is clean, and inorganic nutrients that are very important for plant growth It is rich in salts, various mineral components exist in a balanced way, and water molecules are grouped into small groups for a long period of time under high pressure and low temperature, and the surface tension is low and permeability is improved.

In particular, various mineral components such as calcium, magnesium, iron, zinc, and sodium necessary for the growth of fermented microorganisms are contained in a ratio similar to that of blood or amniotic water. The effect can be further improved.

In addition, it is possible to lower cholesterol levels, purify and alkalize blood and body fluids through various effects of the mineral components of deep sea water, to improve immunity, to harden arteries, to produce skin collagen, and the like.

When the content of the deep sea water is less than 20 parts by weight, the above effect is insignificant, and when the content of the deep sea water exceeds 30 parts by weight, the above effect is not greatly improved and the manufacturing cost of kimchi seasoning is increased, and wheat flour paste Since the viscosity of the flour is excessively lowered, the heating time of the flour paste is increased and productivity is lowered.

The seasoning mixing step (S105) is a step of mixing red pepper powder, ground garlic, ground ginger, honey and a sugar mixture with the wheat flour paste produced through the wheat flour paste manufacturing step (S103), the flour paste manufacturing step (S103) By mixing 10 to 20 parts by weight of red pepper powder, 5 to 8 parts by weight of ground garlic, 1 to 2 parts by weight of ground ginger, 3 to 5 parts by weight of honey, and 2 to 4 parts by weight of a sugar mixture, is done

When the seasoning composed of the above ingredients is mixed, kimchi seasoning with improved umami and sweetness is provided, thereby significantly improving consumer preference.

At this time, the sugar mixture is made by mixing 50 to 100 parts by weight of an additive consisting of at least one selected from the group consisting of xylitol, estritol, yacon syrup, agave syrup and stevia in 100 parts by weight of sugar. It can reduce the amount of sugar used while improving the sweetness of the sugar mixture, so it can have the effect of improving symptoms such as obesity and diabetes.

When the content of the additive is less than 50 parts by weight, the above effect is insignificant, and when the content of the additive exceeds 100 parts by weight, the effect is not greatly improved and the manufacturing cost is increased.

In addition, in the seasoning mixing step (S105), 10 to 20 parts by weight of the seaweed enzyme reaction solution may be further contained compared to 100 parts by weight of the wheat flour paste manufacturing step (S103), and the seaweed enzyme reaction solution is seaweed After mixing 500 to 2000 parts by weight of purified water to 100 parts by weight and heating at a temperature of 70 to 95° C. for 1 to 3 hours to prepare a polysaccharide-containing seaweed extract, polysaccharides are decomposed into 100 parts by weight of the seaweed extract It is prepared by mixing 50 to 150 parts by weight of the enzyme, and enzymatic reaction at a temperature of 30 to 40° C. for 10 to 30 hours.

At this time, the component of the polysaccharide degrading enzyme is not particularly limited, and any enzyme capable of degrading polysaccharide can be used, but Pseudomonas sp, Thalassomonas sp) , Agarivorans Albu

It is preferable to use one produced by one or more microorganisms selected from Agarivorans albus, Pseudoalteromonas sp, and Pseudoalteomonas carrageenovor.

The seaweed enzyme reaction solution prepared through the above process contains a large amount of polyphenols by enzymatically reacting the seaweed extract containing polysaccharides contained in seaweed with a polysaccharide degrading enzyme, so it has the effect of suppressing and improving obesity. indicates.

In this case, the seaweed is preferably made of at least one selected from the group consisting of Ecklonia cava, kelp, seaweed, gompi, and rhubarb.

In addition, after the seasoning mixing step (S105), a seasoning liquid mixing step (S107) of mixing 1 to 3 parts by weight of fish seasoning solution with 100 parts by weight of the kimchi seasoning prepared through the seasoning mixing step (S105) may be further performed. Fish seasoning liquid is prepared by mixing 60 to 400 parts by weight of water and 0.1 to 1 parts by weight of a hydrolase in 100 parts by weight of a pulverized fish, hydrolyzing it, and heating it at a temperature of 90 to 100° C. for 30 to 120 minutes. it is preferable

In this case, it is preferable that the partial decomposition is performed at a temperature of 50 to 60° C. for 5 to 10 hours.

Since the fish seasoning prepared through the above process contains a large amount of amino acids and peptides due to enzymatic decomposition of fish protein, most of the nutrients contained in the fish are maintained, but the flavor is added to the kimchi seasoning to further improve the taste. can do it

At this time, the fish is not particularly limited as long as it can be used in salted fish, and any type of fish can be used, but it is preferable to use bandaengi, herring, yellow pollack, bonito (katsuobushi) and anchovies, etc., and the hydrolase is Protamex and It may consist of a mixture of Flavorzyme.

When the content of the fish seasoning liquid is less than 1 part by weight, the above effect is insignificant, and when the content of the fish seasoning liquid exceeds 3 parts by weight, the above effect is not greatly improved, but the fishy taste of the kimchi seasoning increases and the preference decreases. can be

Hereinafter, the method for producing kimchi seasoning with improved umami according to the present invention and the physical properties of the kimchi seasoning prepared through the method will be described by way of examples.

<Preparation Example 1> Preparation of wheat paste containing salted fish

100 parts by weight of water, 8 parts by weight of wheat flour, 20 parts by weight of salted shrimp and 15 parts by weight of canary fish sauce were mixed and heated at a temperature of 95° C. for 8 minutes to prepare a flour paste containing salted fish.

<Preparation Example 2> Preparation of wheatgrass containing salted fish and deep sea water

A mixture was prepared by mixing 100 parts by weight of water, 8 parts by weight of wheat flour, 20 parts by weight of shrimp sauce and 15 parts by weight of canary fish sauce, and 25 parts by weight of deep sea water was mixed with 100 parts by weight of the mixture and heated at a temperature of 100° C. for 10 minutes. Flour paste containing salted fish and deep sea water was prepared.

<Preparation Example 3> Preparation of seaweed enzyme reaction solution

Polysaccharides are contained by mixing 1200 parts by weight of purified water with 100 parts by weight of seaweed mixed with Ecklonia cava, kelp, seaweed, gompi, and rhubarb in parts by weight of 1:1:1:1:1 and heating at 85°C for 2 hours. After preparing the seaweed extract, 100 parts by weight of the polysaccharide degrading enzyme was mixed with respect to 100 parts by weight of the seaweed extract, and the enzymatic reaction was performed at 35° C. for 20 hours to prepare a seaweed enzyme reaction solution.

<Preparation Example 4> Preparation of fish seasoning

Fish seasoning liquid by mixing 250 parts by weight of water and 0.1 to 1 parts by weight of hydrolase in 100 parts by weight of the pulverized fish (Bandengi), hydrolyzing at 55°C for 8 hours, and heating at 95°C for 80 minutes was prepared.

<Example 1>

15 parts by weight of red pepper powder, 6.5 parts by weight of ground garlic, 1.5 parts by weight of ground ginger, 4 parts by weight of honey, and a sugar mixture (100 parts by weight of sugar and 75 parts by weight of stevia) are mixed in 100 parts by weight of the wheat paste prepared in Preparation Example 1 ) 3 parts by weight were mixed to prepare kimchi seasoning.

<Example 2>

Proceeded in the same manner as in Example 1, but using the wheat paste prepared in Preparation Example 2 to prepare kimchi seasoning.

<Example 3>

The same procedure as in Example 1 was performed, except that 15 parts by weight of the seaweed enzyme reaction solution prepared in Preparation Example 3 was further mixed with 100 parts by weight of the wheat paste to prepare kimchi seasoning.

<Example 4>

Proceeded in the same manner as in Example 2, except that 15 parts by weight of the seaweed enzyme reaction solution prepared in Preparation Example 3 was further mixed with 100 parts by weight of the wheat paste to prepare kimchi seasoning.

<Example 5>

Kimchi seasoning was prepared by further mixing 2 parts by weight of the fish seasoning prepared in Preparation Example 4 with 100 parts by weight of the kimchi seasoning prepared in Example 3 above.

<Example 6>

Kimchi seasoning was prepared by further mixing 2 parts by weight of the fish seasoning prepared in Preparation Example 4 with 100 parts by weight of the kimchi seasoning prepared in Example 4.

<Comparative Example 1>

Kimchi seasoning was prepared by mixing 15 parts by weight of red pepper powder, 6.5 parts by weight of ground garlic, 1.5 parts by weight of ground ginger, 4 parts by weight of honey and 3 parts by weight of sugar in 100 parts by weight of wheat paste.

The umami taste, sweetness, aroma and overall preference of the kimchi seasoning prepared in Examples 1 to 6 and Comparative Example 1 were measured and shown in Table 1 below.

{However, the umami taste, sweetness, aroma, and overall preference of kimchi seasoning were investigated using a 5-point scale method for 50 subjects, and then the average value was used. 5; Very good, 4 points; Excellent, 3 points; Average, 2 points; Bad, 1 point; Very poor}

<Table 1>

As shown in Table 1, it can be seen that the kimchi seasoning prepared in Examples 1 to 6 of the present invention has excellent umami taste, sweetness, aroma and overall preference.

In addition, the kimchi seasoning prepared in Examples 1 to 6 and Comparative Example 1 was applied to pickled cabbage to prepare napa cabbage kimchi, and after leaving the prepared napa cabbage kimchi at room temperature for 36 hours, the ripening degree of napa cabbage kimchi was evaluated. Thus, it is shown in Table 2 below.

{However, for the degree of ripeness of cabbage kimchi, 50 subjects were asked to taste the prepared cabbage kimchi, and the ripe taste of cabbage kimchi was investigated using a 5-point scale method, and then the average value was used. 5; Very ripe, 4 points; Ripe, 3 points; Average, 2 points; Unripe, 1 point; Not at all}

<Table 2>

As shown in Table 2, it can be seen that the cabbage kimchi to which the kimchi seasoning is applied prepared in Examples 1 to 6 of the present invention is superior to that of the cabbage kimchi to which the kimchi seasoning of Comparative Example 1 is applied. It can be seen that in the case of Examples 2, 4 and 6 using wheat paste to which is applied, the degree of ripening of cabbage kimchi is more excellent.

Therefore, the method for producing kimchi seasoning with improved umami according to the present invention is a kimchi seasoning that not only has excellent umami taste, but also does not show fishy taste and is rich in various nutrients to improve the health of eaters. to provide.

S101; Mixture manufacturing step
S103; Wheat Flour Manufacturing Steps
S105 ; seasoning mixing step
S107; Seasoning liquid mixing step

Claims (8)

A mixture preparation step of mixing water, flour, shrimp sauce and canary fish sauce;
Flour paste manufacturing step of heating the mixture prepared through the mixture preparation step to prepare wheat paste; and
A method for producing kimchi seasoning with improved umami, characterized in that it comprises; a seasoning mixing step of mixing red pepper powder, ground garlic, liver ginger, honey and a sugar mixture with the wheat paste produced through the wheat paste manufacturing step.
The method according to claim 1,
The method for producing kimchi seasoning with improved umami, characterized in that 100 parts by weight of water, 5 to 10 parts by weight of wheat flour, 15 to 25 parts by weight of shrimp sauce, and 10 to 20 parts by weight of canary fish sauce are mixed in the mixture preparation step.
The method according to claim 1,
Kimchi with improved umami, characterized in that it is made by mixing 20 to 30 parts by weight of deep sea water with 100 parts by weight of the mixture prepared in the flour paste manufacturing step and heating the mixture at a temperature of 90 to 100° C. for 5 to 10 minutes. How to make seasoning.
The method according to claim 1,
The seasoning mixing step includes 10 to 20 parts by weight of red pepper powder, 5 to 8 parts by weight of ground garlic, 1 to 2 parts by weight of ground ginger, and 3 to 5 parts by weight of honey to 100 parts by weight of the wheat paste produced through the wheat paste manufacturing step. and 2 to 4 parts by weight of the sugar mixture.
5. The method according to claim 4,
In the seasoning mixing step, 10 to 20 parts by weight of the seaweed enzyme reaction solution is further contained compared to 100 parts by weight of the wheat flour paste.
5. The method of claim 1 or 4,
The sugar mixture is prepared by mixing 50 to 100 parts by weight of an additive consisting of at least one selected from the group consisting of xylitol, estritol, yacon syrup, agave syrup and stevia in 100 parts by weight of sugar. Way.
The method according to claim 1,
After the seasoning mixing step, a seasoning solution mixing step of mixing 1 to 3 parts by weight of fish seasoning solution with 100 parts by weight of the kimchi seasoning prepared through the seasoning mixing step is further performed.
8. The method of claim 7,
The fish seasoning liquid is prepared by mixing 60 to 400 parts by weight of water and 0.1 to 1 parts by weight of a hydrolase in 100 parts by weight of a pulverized fish, hydrolyzing it, and then heating it at a temperature of 90 to 100° C. for 30 to 120 minutes. A method for producing kimchi seasoning with improved umami.

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