KR20220064572A - Kimchi seasoning powder composition using functional microorganisms and manufacturing method thereof - Google Patents

Abstract

The present invention relates to Banji kimchi and a method for manufacturing the same. The method includes: an ingredient preparation step of preparing i) a main ingredient including pickled cabbage, ii) a vegetable ingredient including chive, leaf mustard, and water parsley, iii) a fish ingredient including hairtail, croaker, and salted shrimp soup, and iv) a grass soup ingredient as boiled soybean water and glutinous rice flour; a seasoning manufacturing step of preparing a seasoning ingredient including ginger, garlic, raw chestnut, jujube, apple, and pear by slicing or grinding and mixing red pepper powder and salted shrimp with the seasoning ingredient to manufacture a mixed seasoning ingredient; a mixing step of mixing the vegetable ingredient and the mixed seasoning ingredient and mixing the mixture with the main ingredient to manufacture a mixing ingredient; a finishing step of tying the mixing ingredient and the main ingredient mixed with the mixed seasoning ingredient with a straw, placing the tied ingredients in a storage container, and adding i) the fish ingredient, ii) the grass soup ingredient, iii) an additional ingredient including radish, and iv) a soup ingredient including water or broth to the straw-tied mixing ingredient to manufacture Banji kimchi; and a ripening step of ripening the Banji kimchi, which has a clean taste and is rich in umami.

Description

Kimchi seasoning powder composition using functional microorganisms and manufacturing method thereof {Omitted}

The present invention relates to banjo kimchi and a method for producing the same, and to banchi kimchi having a rich taste and effect by using both haircut and kimchi, and a method for manufacturing the same. In addition, the present invention relates to a method for producing kimchi seasoning in a short time by using a powder mixed seasoning material, and reducing the complexity and long time required for traditional kimchi production.

Kimchi is a traditional fermented food unique to the Korean people, made by fermenting Chinese cabbage as the main ingredient, seasoning it with other ingredients such as green onion, garlic, and ginger, and seasoning it with red pepper powder and salted fish. Kimchi can be divided into several types according to the ratio of main and auxiliary ingredients, and each region and each household has different characteristics according to regional characteristics.

Banjo kimchi is a Jeolla dialect that refers to kimchi that is about half (middle) between cabbage kimchi and water kimchi. In general, cabbage kimchi does not add a separate broth during the manufacturing process, but the water generated by osmotic pressure during the aging process and the seasoning sauce added to the cabbage mix to create a broth. On the other hand, Banji kimchi is characterized by adding beef broth after manufacturing cabbage kimchi and aging it with the added seasoning.

The beef broth used to make Banjo Kimchi is used to remove oil, so it plays a role in adding umami to the kimchi. However, when such beef broth is applied, it has a disadvantage in that it cannot be stored for a long time and cannot be consumed because it has poor storage properties compared to general cabbage kimchi.

Kimchi is a lactic acid fermented vegetable food, and it has the disadvantage of being rich in nutrients such as vitamins and minerals or lacking in protein. Cutlassfish contains essential amino acids such as phenylaranine, lysine, and methionine, as well as lysine, and is rich in EPA and DHA, which are unsaturated fatty acids. In addition, it contains a large amount of vitamin A, calcium, and mineral components. Jogi is also a fish rich in protein, iron, minerals, vitamin A, and vitamin B.

Domestic Patent Publication No. 2013-0012103, 2013.02.01. Cabbage kimchi containing clams powder and clams shell powder and manufacturing method therefor Domestic Patent Publication No. 2012-0079975, 2012.07.16. How to make kimchi using mackerel Domestic Patent Publication No. 2002-0061284, 2002.07.24. How to make kimchi using pufferfish

It is an object of the present invention to provide a ring kimchi having rich taste and influence by using both cutlassfish and kimchi, and a method for manufacturing the same.

Another object of the present invention is to provide a method for producing traditional banjo kimchi in a relatively simple method and in a short time by using a powder mixed seasoning material.

In order to achieve the above object, the manufacturing method of ring kimchi according to an embodiment of the present invention includes: i) main material including pickled cabbage, ii) vegetable material including chives, mustard, and water parsley, iii) cutlassfish, A material preparation step of preparing fish ingredients, including jogi, and salted shrimp soup, and iv) boiled soybean water and glutinous rice flour; A seasoning manufacturing step of preparing a seasoning material including ginger, garlic, raw chestnut, jujube, apple and pear by shredding or pulverizing, and mixing the seasoning material with red pepper powder and salted shrimp to prepare a mixed seasoning material; A mixing step of mixing the vegetable material and the mixed seasoning material and mixing the main material with the main material to prepare a tossing material; The main material mixed with the seasoning material is tied with a straw and put in a storage container, and on the tossing material tied with the straw, i) the fish material, ii) the grass soup material, iii) an additional material containing radish and iv) a completion step of manufacturing Banji kimchi by adding more broth ingredients including water or broth; And the aging step of aging the ring kimchi; includes.

The seasoning step may further include a seasoning process of adjusting the salinity of the seasoning material using salted shrimp, salted shrimp soup, or a mixture thereof.

The interlacing process is performed simultaneously with the tossing process of manufacturing the tossing material or as a separate process after the tossing process is completed.

The seasoning material may be applied in an amount of 1.5 to 2.5 parts by weight based on 10 parts by weight of the main material.

The red pepper powder may be included in an amount of 0.04 to 0.12 parts by weight based on 10 parts by weight of the main material.

The fish material may be included in an amount of 1.8 to 2.5 parts by weight based on 10 parts by weight of the main material.

The fish material may be applied after being pickled in salt for more than 12 hours.

The haircut and the guinea pig may be included in a weight ratio of 1: 0.1 to 0.6.

The grass soup material may be included in an amount of 0.6 to 1.5 parts by weight based on 10 parts by weight of the main material.

The vegetable material may be included in an amount of 0.2 to 1.0 parts by weight based on 10 parts by weight of the main material.

The banjo kimchi, based on 10 parts by weight of the main material, 0.05 to 0.25 parts by weight of the chives, 0.05 to 0.25 parts by weight of the mustard, 0.05 to 0.25 parts by weight of the water parsley, 1.3 to 1.7 parts by weight of the hairtail, 0.3 to 1.7 parts by weight of the chives 0.7, 0.2 to 0.4 parts by weight of the shrimp sauce, 0.2 to 0.4 parts by weight of soybeans contained in the soybean water, 0.02 to 0.07 parts by weight of the glutinous rice flour, 0.01 to 0.05 parts by weight of the ginger, 0.05 to 0.2 parts by weight of the garlic, 0.1 to 0.3 parts by weight of the raw chestnut , 0.05 to 0.25 parts by weight of the jujube, 0.05 to 0.25 parts by weight of the apple, 0.1 to 0.3 parts by weight of the pear, 0.03 to 0.13 parts by weight of the red pepper powder, and 1 to 2 parts by weight of the radish.

The broth may be one that is cooled after boiling for 15 minutes or more by putting the broth material including green onions in water.

Banjo kimchi according to another embodiment of the present invention: i) main ingredients including pickled cabbage, ii) vegetable ingredients including chives, gat, and water parsley, iii) fish ingredients including cutlassfish, kimchi, and salted shrimp soup And iv) Soybean water and glutinous rice flour stewed ingredients, iv) Ginger, garlic, raw chestnuts, jujube, apple, pear, red pepper powder and salted shrimp, including mixed seasoning ingredients, and v) broth ingredients including water or broth. .

The ring kimchi may be aged in a storage container in a state in which the main material mixed with the mixed seasoning material is tied to a straw and immersed in the broth material.

In order to achieve the above object, the manufacturing method of ring kimchi according to another embodiment of the present invention includes: i) main material including pickled cabbage, ii) vegetable material including chives, mustard greens, and water parsley, and iii) A material preparation step of preparing a fish material including cutlassfish, and kiwi; A method of preparing kimchi stuffing by mixing a mixed powder including red pepper powder, salt, canary fish sauce powder, sugar, garlic powder, ginger powder, fine powder, and shrimp extract powder with water in a weight ratio of 1: 1.5 to 2.5 and aging it. Including the mixing process of making kimchi stuffing and mixing the kimchi stuffing with i) the vegetable ingredients, ii) the fish ingredients, and iii) raw chestnuts, jujubes, apples and pears, seasoning manufacturing step; a tossing step of preparing a tossing material by mixing the main material and the powdered mixed seasoning material; The main material mixed with the seasoning material is tied with a straw, and put in a storage container. manufacturing completion stage; And the aging step of aging the ring kimchi; includes.

The mixed powder may be included in an amount of 0.6 to 0.9 parts by weight based on 10 parts by weight of the main material.

The mixed powder includes 0.4 to 0.5 parts by weight of the red pepper powder, 0.08 to 0.1 parts by weight of the salt, 0.015 to 0.02 parts by weight of the canary fish sauce powder, 0.09 to 0.12 parts by weight of the sugar, 0.015 to 0.019 parts by weight of the garlic powder, and the ginger powder. It may include 0.004 to 0.006, 0.02 to 0.03 of the fine powder, and 0.016 to 0.020 parts by weight of the shrimp extract powder.

The aging in the kimchi stuffing process may be left alone for 2 minutes or more after mixing the mixed powder and the water.

Banjo kimchi according to another embodiment of the present invention is i) main material including pickled cabbage, ii) vegetable material including chives, mustard and water parsley, iii) fish material including cutlassfish and kimchi, iv) raw chestnut , seasoning ingredients including jujube, apple and pear, v) Red pepper powder, salt, canary fish sauce powder, sugar, garlic powder, ginger powder, fine powder, and shrimp extract powder mixed with water 1: 1.5 to 2.5 by weight ratio of mixed and aged kimchi beef and vi) water or broth containing broth.

The ring kimchi of the present invention and its manufacturing method have a light red color and a cool and sour taste, include cutlassfish and kimchi, include radish in the form of whole radish, and apply a mixture of soybean water and glutinous rice flour as grass soup to have a cool and umami taste. It is excellent and can provide kimchi with improved storage.

In addition, the ring kimchi of the present invention and its manufacturing method can provide a more convenient and faster time by applying a powder mixed seasoning material to maintain the traditional taste of the ring kimchi.

Hereinafter, embodiments of the present invention will be described in detail so that those of ordinary skill in the art can easily carry out the present invention. However, the present invention may be embodied in several different forms and is not limited to the embodiments described herein.

While the inventors of the present invention were making various attempts to make kimchi with improved storability and supplementing the nutritional components of kimchi, they developed a new method for the production of ring kimchi using kimchi and cutlassfish. It was confirmed that the improvement and palatability were improved, and the present invention was completed. In addition, if the mixed powder described in the present invention is applied to the production of kimchi in order to produce kimchi in a quicker and simpler way, it is possible to quickly and easily produce banjo kimchi while maintaining the same level of taste and flavor. The viscosity was confirmed and the present invention was completed.

In order to achieve the above object, the manufacturing method of ring kimchi according to an embodiment of the present invention includes a material preparation step, a seasoning manufacturing step, a tossing step, a completion step, and a maturation step.

The material preparation step includes: i) main ingredients including pickled cabbage, ii) vegetable ingredients including chives, mustard greens, and water parsley, iii) fish ingredients including cutlassfish, kiwi, and salted shrimp soup, and iv) bean water and glutinous rice. This is the stage to prepare the ingredients for the soup made by boiling the powder.

The pickled cabbage is a step of trimming and pickling cabbage, which is the main material of the ring kimchi.

Specifically, the cabbage can be prepared by removing the outer leaf and dividing the cabbage into quarters, then immersing the cabbage in a pickle solution prepared by dissolving coarse salt in water and then picking it up.

For example, the salt of the pickling solution may be included in an amount of 5 to 9 parts by weight based on 100 parts by weight of water. The salt concentration of the pickle is advantageous to maintain the fresh and crunchy texture of the cabbage to be applied at a slightly lower concentration than that normally applied to the production of cabbage kimchi.

It is good to apply vegetables including chives, gat, and water parsley as the vegetable material. In this case, the taste of the seasoning goes well together, and it is good because you can feel the fragrant flavor of water parsley and the salty taste of water parsley. The vegetable materials are preferably prepared by cutting them into 3 to 10 cm size after trimming.

The fish material includes cutlassfish, kimchi, and salted shrimp soup.

As for the haircut or flagfish, the head, tail, fins, and intestines are removed, respectively, and trimmed haircut or flagfish is applied.

The fish material may be applied after salting. Specifically, the cutlassfish or the guinea pig can be applied after salting for more than 12 hours, and in this case, the fishy taste is reduced and the fish meat becomes firmer.

The cutlassfish, kimchi, or all of them can be prepared in the form of salted fish soup by soaking them in salted shrimp soup and then applied to the production of ring-shaped kimchi. In this case, microorganisms in salted shrimp soup can easily penetrate cutlassfish or early fish to help the fermentation progress a little better, and further improve the umami taste of the prepared banjo kimchi.

The pulguk material is boiled soybean water and glutinous rice flour and then cooled, and it is good if it has a concentration of grass used for immersing kimchi kimchi.

The soybean water may be prepared by grinding beans and water with a mixer or a millstone, and the glutinous rice flour may be added together when boiling the bean water to help adjust the concentration of grass soup ingredients appropriately for kimchi production.

The seasoning material includes ginger, garlic, raw chestnuts, jujubes, apples and pears, and the raw chestnuts and jujubes are preferably prepared by thinly shredded flesh, and the ginger, garlic, pears, and apples are sliced thinly or put in a mixer. It is best to grind and prepare. The seasoning material is used to prepare a mixed seasoning material by mixing red pepper powder and salted shrimp. At this time, if the amount of red pepper powder applied is too much, the color of the broth of Banjang kimchi may become too cloudy and the taste may be bitter, so it is better not to use too much. Also, in the case of salted shrimp, if you add too much, the salty taste may become too strong, so it is recommended to apply a small amount in the seasoning manufacturing step, and then adjust the seasoning to an appropriate level in the subsequent mixing step.

The tossing step is a step of mixing the vegetable material and the mixed seasoning material, and mixing with the main material to prepare the tossing material. The process of tossing the main material and the mixed seasoning material can be carried out by the tossing process usually applied when preparing cabbage kimchi. proceeds

The seasoning step may further include a seasoning process of adjusting the salinity of the seasoning material using salted shrimp, salted shrimp soup, or a mixture thereof.

The salinity of the seasoning material may be appropriately added or subtracted in consideration of the season, the amount of broth material applied together, and the like.

The interlacing process may be performed simultaneously with the tossing process of manufacturing the tossing material or as a separate process after the tossing process is completed.

The completion step includes i) the fish material, ii) the grass soup material, iii) radish, on top of the toasting material tied with a straw, the main material mixed with the mixed seasoning material is tied with a straw. It is a step of manufacturing Banjo Kimchi by adding additional ingredients and iv) broth ingredients including water or broth.

The seasoning material manufactured through the above-mentioned mixing process is the main material such as mixed seasoning and tossed pickled cabbage, and after tying 1 to 10 of these pickled cabbages with straw, put them in a storage container. In this case, it is preferable that a jar or the like is applied to the storage container.

The straw serves to help the seasonings mixed with the pickled cabbage of banjo kimchi to which the broth material is applied, not easily scattered and not easily floated. In addition, various beneficial bacteria contained in the straw also play a role in helping the fermentation of Banji kimchi go well together with other fermented ingredients such as salted shrimp.

After the tossing ingredients are tied to a straw and filled to a height of about 40 to 60% of the storage container, on the tossing ingredients tied with the straw, i) the fish ingredients, ii) the grass soup ingredients, iii) additional ingredients including radish and iv) add more broth ingredients including water or broth.

The fish material and the grass soup material help the fermentation and umami taste of Banji kimchi, and the improvement of cool taste and flavor, and additional ingredients including radish also help the fermentation and umami taste of Banji kimchi. In addition, it is good to remove the radish part and apply the radish that has been washed cleanly. These radishes have sufficient weight by themselves, so that the various ingredients are sufficiently immersed in the broth and the taste harmonizes without applying a separate pressing stone. The radish itself can be aged and used as radish kimchi.

The broth material is preferably poured enough to submerge all the ingredients including the additional ingredients, and specifically, the broth material is poured to a height of 50 to 90% of the storage container.

The grass soup material, the fish material, and the broth material may be mixed and then applied.

The broth material may be applied with water or broth, and the broth may be boiled by putting a broth material including a white part of green onion in water. When broth is applied as the broth material, it is possible to manufacture ring-shaped kimchi with a little more savory taste.

The broth material may be applied by mixing a small amount of sugar as needed.

The main material includes pickled cabbage, and refers to a material that mixes seasonings to be produced thereafter.

The seasoning material may be applied in an amount of 1.5 to 2.5 parts by weight, 1.7 to 2.2 parts by weight, and 1.8 to 2.35 parts by weight based on 10 parts by weight of the main material. When applied at such a weight ratio, it is possible to manufacture ring kimchi that harmonizes well with the taste of seasoning and the taste of the main ingredients such as pickled cabbage.

The red pepper powder may be included in an amount of 0.04 to 0.12 parts by weight, 0.06 to 0.10 parts by weight, and 0.07 to 0.09 parts by weight based on 10 parts by weight of the main material. It is better not to use the red pepper powder in excess compared to the main material, but when applied in excess of 0.12 parts by weight based on 10 parts by weight of the main material, the color of the broth of Banjo Kimchi itself may become too dark or cloudy, and the taste of Banjo Kimchi has a bitter taste. This can be strong Therefore, when applied in the above-described weight ratio, ring kimchi with a minimized bitter taste while feeling the color and scent of red pepper powder can be manufactured.

The fish material may be included in an amount of 1.8 to 2.5 parts by weight based on 10 parts by weight of the main material. When the fish material is applied in less than 1.8 parts by weight, the deep umami taste and cool taste and flavor obtained by adding the fish material may be insignificant, and when applied in excess of 2.5 parts by weight, the umami taste obtained by adding the fish material is improved The level may be insignificant or the production cost of Banjang Kimchi may rise too much.

It is best to apply the fish material in an amount of 1.9 to 2.3 parts by weight based on 10 parts by weight of the main material, to improve the umami taste and cool taste of Banjo Kimchi.

The haircut and the guinea pig may be included in a weight ratio of 1: 0.1 to 0.6.

As described above, the haircut and the guinea pig can be cut into 0.5 to 10 cm length and applied in a trimmed state with the intestines, head, tail, fins removed, etc., including bones and flesh, and the trimmed weight based on

The haircut may be included in an amount of 0.8 to 1.8 parts by weight, specifically 1.2 to 1.7 parts by weight, and more specifically 1.4 to 1.6 parts by weight, based on 10 parts by weight of the main material, and in this case, while reducing the possibility of occurrence of fishy taste, It can double the deep umami and cool taste.

The haircut may be added after mixing with salted shrimp soup or without this operation, but it is better to be added after tossing with salted shrimp soup in order to help the fermentation of cutlassfish.

The kimchi may be included in an amount of 0.2 to 0.8 parts by weight, specifically 0.3 to 0.6 parts by weight, and more specifically 0.4 to 0.55 parts by weight, based on 10 parts by weight of the main material, and in this case, the deep umami and cool taste of kimchi may be doubled. can

The guinea pig may be added after mixing with salted shrimp soup or without such an operation, but it is better to be added after tossing with salted shrimp soup in order to help the fermentation of cutlassfish.

The grass soup material may be included in an amount of 0.6 to 1.5 parts by weight, and 0.8 to 1.2 parts by weight based on 10 parts by weight of the main material. The grass soup material controls the rate of fermentation and affects the cool taste. Therefore, if the herb soup material is applied in excess of 1.5 parts by weight based on 10 parts by weight of the main material, the storage period of Banjo Kimchi may be too short. there is.

It is characterized in that one feature of the present invention is to apply soybean soup instead of applying ordinary wheat flour or glutinous rice paste as the grass soup material. Soybeans not only have a high protein content, but can also serve to double the umami of Banji kimchi in harmony with the above fish ingredients.

The bean soup paste prepared by boiling soybean soup and glutinous rice flour, which is a portion of water filtered by grinding beans and water, may be applied, and at this time, the content of the beans and the glutinous rice flour is 1: 0.1 to 0.3 to be applied in a weight ratio and 1: may be applied in a weight ratio of 0.12 to 0.21. When applied in such a ratio, the texture and concentration of grass soup can be sufficiently reduced and the fishy smell of beans can be reduced.

The beans may be applied in an amount of 0.1 to 0.5 parts by weight, based on 10 parts by weight of the main material, and may be applied in an amount of 0.2 to 0.4 parts by weight. The glutinous rice flour may be applied in an amount of 0.02 to 0.06 parts by weight, and 0.035 to 0.055 parts by weight based on 10 parts by weight of the main material. When applied at such an amount, a relatively clear and savory kimchi broth can be obtained while the ripening time of the ring kimchi is appropriately controlled.

The amount of the vegetable material may be slightly increased or decreased according to the taste of the customer, but may be included in an amount of 0.2 to 1.0 parts by weight, and 0.3 to 0.6 parts by weight based on 10 parts by weight of the main material. In this case, the aroma and taste of each vegetable ingredient can harmonize well with the cabbage.

The chives and the mustard may be included in a weight ratio of 1: 0.7 to 1.3, and in this case, the umami taste of the chives and the bitter taste of the mustard may be well combined.

The chives and the water parsley may be included in a weight ratio of 1: 0.7 to 1.3, and in this case, the umami taste of the chives and the flavor and texture of the water parsley may be well harmonized.

The banjo kimchi, based on 10 parts by weight of the main material, 0.05 to 0.25 parts by weight of the chives, 0.05 to 0.25 parts by weight of the mustard, 0.05 to 0.25 parts by weight of the water parsley, 1.3 to 1.7 parts by weight of the hairtail, 0.3 to 1.7 parts by weight of the chives 0.7, 0.2 to 0.4 parts by weight of the shrimp sauce, 0.2 to 0.4 parts by weight of soybeans contained in the soybean water, 0.02 to 0.07 parts by weight of the glutinous rice flour, 0.01 to 0.05 parts by weight of the ginger, 0.05 to 0.2 parts by weight of the garlic, 0.1 to 0.3 parts by weight of the raw chestnut , 0.05 to 0.25 parts by weight of the jujube, 0.05 to 0.25 parts by weight of the apple, 0.1 to 0.3 parts by weight of the pear, 0.03 to 0.13 parts by weight of the red pepper powder, and 1 to 2 parts by weight of the radish. In the case of manufacturing the ring kimchi with such a composition, the taste of each material is well harmonized, and the rich flavor of the ring kimchi can be prepared in a light red kimchi broth.

The broth may be applied by putting a broth material including green onions in water and boiling it for at least 15 minutes and then cooling it, and if necessary, meat broth, fish stock, etc. may be applied alone or in a mixture. In the case of the ring kimchi by applying the broth material containing green onions, it is possible to prepare the ring kimchi with a rich and clean taste derived from the fish material, and when the ring kimchi is prepared including meat broth or fish broth, it is deep You can make delicious Banjo Kimchi. However, when only meat broth is applied as the broth, storage properties may be somewhat deteriorated, so it is better to mix it with green onion stock and apply a small amount.

The ring kimchi, after filling the tossing material so as to fill 40 to 80% of the height of the storage container, put the fish material, the grass soup material, and the additional material thereon, and the broth to the extent that the ingredients are all submerged. It is manufactured using the method of adding ingredients, so each flavor harmonizes well during the fermentation process.

If necessary, additional ingredients such as sugar may be added to the broth material, and in the case of adding more sugar to the ring kimchi through the broth material, the sugar is 0.01 to 0.05 parts by weight based on 10 parts by weight of the main ingredient. can be applied.

Banjo kimchi prepared in this way is aged to have a clean aftertaste and rich umami for a ripening period of 30 to 120 days, and has a characteristic that this rich taste is maintained even when stored for a relatively long period of time.

Banjo kimchi according to another embodiment of the present invention: i) main ingredients including pickled cabbage, ii) vegetable ingredients including chives, gat, and water parsley, iii) fish ingredients including cutlassfish, kimchi, and salted shrimp soup And iv) Soybean water and glutinous rice flour stewed ingredients, iv) Ginger, garlic, raw chestnuts, jujube, apple, pear, red pepper powder and salted shrimp, including mixed seasoning ingredients, and v) broth ingredients including water or broth. .

The ring kimchi may be aged in a storage container in a state in which the main material mixed with the mixed seasoning material is tied to a straw and immersed in the broth material. The cool and savory taste is well matured from spices and seasonings, making it possible to produce crisp cabbage and ring-shaped kimchi rich in umami and cool taste.

The manufacturing method of ring kimchi according to another embodiment of the present invention comprises: i) main material including pickled cabbage, ii) vegetable material including chives, gat, and water parsley, and iii) cutlassfish, and kimchi. A material preparation step of preparing the fish material; A method of preparing kimchi stuffing by mixing a mixed powder including red pepper powder, salt, canary fish sauce powder, sugar, garlic powder, ginger powder, fine powder, and shrimp extract powder with water in a weight ratio of 1: 1.5 to 2.5 and aging it. Including the mixing process of making kimchi stuffing and mixing the kimchi stuffing with i) the vegetable ingredients, ii) the fish ingredients, and iii) raw chestnuts, jujubes, apples and pears, seasoning manufacturing step; a tossing step of preparing a tossing material by mixing the main material and the powdered mixed seasoning material; The main material mixed with the seasoning material is tied with a straw, and put in a storage container. manufacturing completion stage; And the aging step of aging the ring kimchi; includes.

The manufacturing method of the ring kimchi provides a manufacturing method that utilizes a powdered seasoning material to maintain the taste and flavor at equal or higher levels, shorten the manufacturing time, and improve workability. The method and process for preparing the main material, the vegetable material, the fish material, etc. are overlapped with those described above, and thus description thereof will be omitted.

The mixed powder may be included in an amount of 0.6 to 0.9 parts by weight, based on 10 parts by weight of the main material, and may be included in an amount of 0.7 to 0.8 parts by weight.

Water applied in the process of mixing with the mixed powder and aging into kimchi sauce may be applied in an amount of 1.5 to 2.5 parts by weight and 1.8 to 2.3 parts by weight based on 1 part by weight of the mixed powder, wherein the water is 1 weight part of the mixed powder When applied in an amount of less than 1.5 parts by weight based on parts, the ingredients for kimchiso may be stiff and may not mix well with other ingredients, and if applied in an amount of more than 2.5 parts by weight, it may be too tough and workability may be deteriorated.

The mixed powder includes 0.4 to 0.5 parts by weight of the red pepper powder, 0.08 to 0.1 parts by weight of the salt, 0.015 to 0.02 parts by weight of the canary fish sauce powder, 0.09 to 0.12 parts by weight of the sugar, 0.015 to 0.019 parts by weight of the garlic powder, and the ginger powder. It may include 0.004 to 0.006, 0.02 to 0.03 of the fine powder, and 0.016 to 0.020 parts by weight of the shrimp extract powder. In addition, the mixed powder may further include 0.022 to 0.027 parts by weight of a flavor enhancer.

The mixed powder includes 0.43 to 0.47 parts by weight of the red pepper powder, 0.085 to 0.095 parts by weight of the salt, 0.016 to 0.018 parts by weight of the canary fish sauce powder, 0.095 to 0.10 parts by weight of the sugar, 0.016 to 0.018 parts by weight of the garlic powder, and 0.016 to 0.018 parts by weight of the ginger powder. 0.004 to 0.006, 0.023 to 0.028 of the fine powder, and 0.017 to 0.019 parts by weight of the shrimp extract powder. In addition, the mixed powder may further include 0.024 to 0.026 parts by weight of a flavor enhancer.

Mixed powder containing each component in this ratio can be combined with other ingredients of the present invention to produce kimchi with excellent taste and flavor and a relatively long storage period. It is significantly shortened and has the advantage of being easy to maintain a constant taste. In particular, in the case of red pepper powder, the application amount is higher when the mixed powder is applied compared to the case where the above mixed powder is not applied. It can be slightly thickened, but it has been confirmed that a bitter taste does not occur, which is considered to be a characteristic derived from the composition of the mixed powder of the present invention.

The mixed powder and the water are mixed and then aged, and the aging in the kimchi stuffing process may be leaving the kimchi stuffed with water and mixed powder mixed with water for 2 minutes or more, and may be aged for 2 to 10 minutes. and may be aged for 3 to 5 minutes.

The description of the tossing step, the completion step, and the aging step overlaps with the description above, and thus description thereof will be omitted.

Banjo kimchi according to another embodiment of the present invention is i) main material including pickled cabbage, ii) vegetable material including chives, mustard and water parsley, iii) fish material including cutlassfish and kimchi, iv) raw chestnut , seasoning ingredients including jujube, apple and pear, v) Red pepper powder, salt, canary fish sauce powder, sugar, garlic powder, ginger powder, fine powder, and shrimp extract powder mixed with water 1: 1.5 to 2.5 by weight ratio of mixed and aged kimchi beef and vi) water or broth containing broth.

Description of each composition, content, and manufacturing method overlaps with the above description, and thus description thereof will be omitted.

Hereinafter, specific examples of the present invention will be described in more detail.

Preparation Example 1

Banjo kimchi was prepared according to the following procedure with the materials prepared in the composition of Table 1 below.

1) Preparation of materials

As the main ingredient, remove the outer leaves of Chinese cabbage, cut into quarters, dissolve coarse salt in water, soak Chinese cabbage, drain, and prepare pickled cabbage.

As vegetable ingredients, trimmed chives, mustard greens, and water parsley and cut them into spanish pieces.

Radish was prepared by cutting the whole radish, peeling chestnuts, pears, and apples. The jujube seeds were removed and finely chopped. Slice the ginger and garlic, and cut only the white part of the green onion to infuse the flavor of the broth.

As a raw material for fish, the intestines were removed, cut into appropriate sizes, and marinated in salt for a day. In addition, Jogi was made by soaking the kimchi in the soup of salted shrimp.

Pulguk ingredients are made by soaking soybeans in water, then grinding them finely.

The broth was prepared by putting the white part of the green onion in water and boiling it for at least 15 minutes, then cooling it.

2) Preparation and mixing of seasoning

Kimchi was made by mixing vegetables and seasonings well. At this time, red pepper powder was sprinkled on the mixed vegetable and seasoning ingredients to prepare a light red laver sauce (seasoning).

The pickled cabbage prepared above was mixed with the seaweed sauce to prepare a tossing material. The seasoning ingredients prepared in this way were mixed and seasoned with salted shrimp and salted shrimp soup.

3) Completion of Banjo Kimchi

Stack the well-mixed tossing ingredients in a pot (jar) one by one, but with each layer stacked, tie up the cabbage with a straw and stack it up until about 60% of the poison is full.

Here, the prepared whole radish was put on top, and the prepared grass soup ingredients, fish ingredients, sugar, and broth ingredients were added to the extent that the cabbage and radish were sufficiently submerged to make ring-shaped kimchi.

4) ripening stage

The ripe Banhjang kimchi prepared in the poison was aged for 3 months to prepare the aged Banhjang kimchi.

parts by weight Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 this material cabbage 10.00 10.00 10.00 10.00 10.00 10.00 10.00 vegetable
material chives 0.15 0.15 0.15 0.15 0.15 0.15 0.15 gat 0.15 0.15 0.15 0.15 0.15 0.15 0.15 water parsley 0.15 0.15 0.15 0.15 0.15 0.15 0.15 fish
material salted shrimp 0.30 0.30 0.30 0.30 0.30 0.30 0.30 Cutlassfish 1.50 1.50 1.00 - - 1.50 1.50 Early 0.48 0.48 0.48 - 0.48 0.48 0.48 mix
seasoning
material ginger 0.03 0.03 0.03 0.03 0.03 0.03 0.03 garlic 0.10 0.10 0.10 0.10 0.10 0.10 0.10 Green Onion 0.10 0.10 0.10 0.10 0.10 0.10 0.10 raw chestnuts 0.20 0.20 0.20 0.20 0.20 0.20 0.20 Jujube 0.15 0.15 0.15 0.15 0.15 0.15 0.15 salt 1.00 1.00 1.00 1.00 1.00 1.00 1.00 chili powder 0.08 0.20 0.08 0.08 0.08 0.08 0.08 ship 0.20 0.20 0.20 0.20 0.20 0.20 0.20 apologize 0.15 0.15 0.15 0.15 0.15 0.15 0.15 grass soup
material Glutinous rice
powder 0.05 0.05 0.05 0.05 0.05 0.05 0.05 water 0.75 0.75 0.75 0.75 0.75 0.75 0.75 bean 0.30 0.30 0.30 0.30 0.30 - 0.30 addition
material radish 1.50 1.50 1.50 1.50 1.50 1.50 - soup
material gravy appropriate amount appropriate amount appropriate amount appropriate amount Appropriate amount* appropriate amount appropriate amount sugar 0.03 0.03 0.03 0.03 0.03 0.03 0.03

* For the broth of Comparative Example 2, meat broth was applied.

Preparation 2

Banjo kimchi was prepared according to the following procedure with the materials prepared in the composition of Table 2 below.

1) Preparation of materials

As the main ingredient, remove the outer leaves of Chinese cabbage, cut into quarters, dissolve coarse salt in water, soak Chinese cabbage, drain, and prepare pickled cabbage.

As vegetable ingredients, trimmed chives, mustard greens, and water parsley and cut them into spanish pieces.

The radish was prepared by cutting it into a barrel. Chestnuts, pears, and apples were prepared by peeling the skins, and jujubes were seeded and finely chopped (additional seasoning).

As a raw material for fish, the intestines were removed, cut into appropriate sizes, and marinated in salt for a day.

2) Preparation and mixing of seasoning

Prepare the mixed powder with the composition shown in Table 2 below, mix with water, and ripen for 3 to 5 minutes to prepare kimchi stuffing, mix the kimchi stuffing with the fish ingredients, the vegetable ingredients, and the additional ingredients well Powdered seasoning was prepared.

The mixed powdered seasoning material was mixed with the pickled cabbage prepared above to prepare a seasoning material. The preparation time of the tossing material was significantly reduced compared to Preparation Example 1 to 5 to 10 minutes.

3) Completion of Banjo Kimchi

Stack the well-mixed tossing ingredients in the pot (jar) one by one, but with each layer stacked, tie up the cabbage with a straw and stack it up until about 60% of the poison is full.

Here, the prepared whole radish was put on top, and water was added to the extent that the cabbage and radish were sufficiently submerged, thereby making ring-shaped kimchi.

4) ripening stage

The ripe Banhjang kimchi prepared in the poison was aged for 3 months to prepare the aged Banhjang kimchi.

Banjang Kimchi Composition (parts by weight) Example 11 Mixed powder composition Content (parts by weight) this material cabbage 10.00 chili powder 0.45 vegetable ingredients chives 0.15 refined salt 0.09 gat 0.15 Canary fish sauce powder 0.0175 water parsley 0.15 sugar 0.103 fish ingredients Cutlassfish 1.50 garlic powder 0.017 Early 0.48 flavor enhancer 0.0245 kimchi beef mixed powder 0.75 ginger powder 0.005 water 1.5 differential 0.025 seasoning ingredients ship 0.20 Shrimp Extract Powder 0.018 apologize 0.15 Powder Mixing Total 0.75 raw chestnuts 0.20 - - Jujube 0.15 - - additional material radish 1.50 - - broth ingredients water appropriate amount - -

sensory evaluation

Sensory evaluation (blind test) for appearance, taste, and palatability immediately after soaking and aging (120 days after soaking) of Banjo Kimchi of the Examples and Comparative Examples prepared above was performed, and the results are presented in Tables 3 and 4 below. shown in

The sensory evaluation was conducted on 16 staff and employees of our research institute, the male to female ratio was 1:1, and about 63% of the people who performed the test immediately after soaking and after aging were evaluated by the same person.

Appearance evaluation was evaluated on the basis of the color and shape of the soup, kimchi, radish, etc. of Banji kimchi, 1 point if the color and shape were inappropriate, and 5 points if the color and shape were very good.

In terms of umami, the level of umami was evaluated on the basis of 1 being very low and 5 being very high after consuming all the broth of Banji kimchi, Chinese cabbage, and radish. In the case of Banjang kimchi without radish, only the taste of broth and Chinese cabbage was evaluated.

The cool taste was evaluated on the basis of 1 for very low and 5 for very high after consuming all the broth of Banji kimchi, Chinese cabbage, and radish. In the case of Banjang kimchi without radish, only the taste of broth and Chinese cabbage was evaluated.

As for the bitter taste, after consuming the broth of Banji kimchi, the degree of bitter taste was evaluated on a scale of 1 for very strong bitter taste and 5 for almost no bitter taste.

The savory taste was evaluated on the basis of 1 being very low and 5 being very high after ingesting Chinese cabbage of Banjo kimchi.

In terms of sour taste, after consuming all of Banji kimchi broth, Chinese cabbage, and radish, the degree of sourness was evaluated on the basis of 1 being very low and 5 being very high. In the case of Banjang kimchi without radish, only the taste of broth and Chinese cabbage was evaluated.

As for overall preference, after consuming all of Banji kimchi broth, Chinese cabbage, and radish, the degree of preference was evaluated on the basis of 1 being very low and 5 being very high. In the case of ring kimchi without radish, only broth and Chinese cabbage were consumed before evaluation.

The results immediately after soaking Banjo Kimchi are shown in Table 3, and the results after aging are shown in Table 4.

Immediately after soaking Example 1 Example 2 Example 3 Example 11 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Exterior 4.2 2.3 4.2 4.0 4.0 4.0 4.1 4.0 umami 3.1 3.2 3.0 3.2 2.8 2.7 2.6 2.7 cool taste 3.6 3.8 3.7 3.6 2.9 3.1 2.8 1.5 bitter taste 4.8 2.1 4.7 3.5 4.8 4.6 4.8 4.6 savory taste 4.9 4.7 4.7 4.6 4.5 4.7 2.3 4.3 Sour taste 2.1 1.8 1.9 1.8 1.8 2.0 2.1 2.0 full symbol 4.1 3.9 4.0 4.0 2.5 2.6 2.1 1.8 Total (out of 35 points) 26.8 21.8 26.2 24.7 23.3 23.7 20.8 20.9

after ripening Example 1 Example 2 Example 3 Example 11 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Exterior 4.8 4.7 4.8 4.7 4.2 4.2 4.1 4.3 umami 4.9 4.8 4.6 4.9 3.4 3.3 3.1 2.7 cool taste 4.8 4.6 4.6 4.6 3.9 4.0 3.7 2.8 bitter taste 4.9 2.8 4.8 4.6 4.7 4.6 4.7 4.2 savory taste 3.5 3.3 3.6 3.6 3.2 3.1 1.3 3.1 Sour taste 4.7 4.6 4.8 4.7 4.5 4.2 4.5 4.1 symbol 4.8 4.2 4.7 4.7 2.9 3.1 2.7 2.5 Total (out of 35 points) 32.4 29.0 31.9 31.8 26.8 26.5 24.1 23.7

Referring to the results of Tables 2 and 3, Examples 1 to 3 and Example 11 showed the best overall acceptability, which was obtained by appropriately adding additional ingredients such as fish ingredients and radishes and mixing various vegetable ingredients. is thought to be In addition, Banjo Kimchi prepared quickly by applying powdered material was evaluated to have the same level of quality. In the case where the haircut was not added and the radish was not added, the cool taste and umami taste were somewhat decreased, and when both the haircut and kiwi were not applied, the umami taste was greatly decreased. In the case of savory taste, in the present invention, pickling of cabbage is relatively slightly carried out to give a savory and crunchy taste. The sour taste was also well exhibited after aging, and was particularly strong in the example in which both cutlassfish and kiwi was added.

As for the overall preference, the Example was overall superior to the comparative example, and in particular, Examples 1 and 3 were the highest compared to Example 2. In Example 2, a rather large amount of red pepper powder was applied, and it is thought that the bitter taste of red pepper powder is less compatible with the cool taste of ring kimchi.

In addition, the banjo kimchi of Examples 1 to 3 was soaked after 4 months and even after 5 months had elapsed, the sour taste was slightly stronger, but the flavor of banjo kimchi such as umami was maintained, but compared to applying meat broth In the case of Example 2, it was confirmed that the storability was lowered due to the appearance of a military smell and the change in texture of Chinese cabbage and radish.

In addition, in the case of Example 11, it was possible to significantly shorten the cooking time while maintaining the same taste and palatability as Examples 1 to 3.

Although preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements by those skilled in the art using the basic concept of the present invention as defined in the following claims are also provided. is within the scope of the

Claims (1)

i) Main ingredients including pickled cabbage, ii) Vegetable ingredients including chives, mustard greens, and water parsley, iii) Fish ingredients including cutlassfish, kiwi, and salted shrimp soup, and iv) Soybean water and glutinous rice flour stew ingredients. material preparation step to prepare;
A seasoning manufacturing step of preparing a seasoning material including ginger, garlic, raw chestnut, jujube, apple and pear by shredding or pulverizing, and mixing the seasoning material with red pepper powder and salted shrimp to prepare a mixed seasoning material;
A mixing step of mixing the vegetable material and the mixed seasoning material and mixing the main material with the main material to prepare a tossing material;
The main material mixed with the seasoning material is tied with a straw and put in a storage container, and i) the fish material, ii) the grass soup material, iii) radish, and iv) a completion step of manufacturing Banji kimchi by adding more broth ingredients including water or broth; And
A method of producing a ring-shaped kimchi comprising a; aging step of aging the ring-shaped kimchi.