KR20230089586A - Kimchi seasoning preparation method comprising lactic acid bacteria for vegetarian - Google Patents
Kimchi seasoning preparation method comprising lactic acid bacteria for vegetarian Download PDFInfo
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- KR20230089586A KR20230089586A KR1020210177329A KR20210177329A KR20230089586A KR 20230089586 A KR20230089586 A KR 20230089586A KR 1020210177329 A KR1020210177329 A KR 1020210177329A KR 20210177329 A KR20210177329 A KR 20210177329A KR 20230089586 A KR20230089586 A KR 20230089586A
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- lactic acid
- acid bacteria
- kimchi
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- 235000021109 kimchi Nutrition 0.000 title claims abstract description 59
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 42
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 30
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 21
- 239000004310 lactic acid Substances 0.000 title claims abstract description 21
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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Abstract
Description
「본 사업(연구)은 경상북도에서 시행하는 '2021년 농어업R&D활성화사업'의 지원을 받아 수행한 사업(연구)임.」「This project (research) is a project (research) carried out with the support of the '2021 Agricultural R&D Activation Project' implemented by Gyeongsangbuk-do."
본 발명은 김치시즈닝 제조방법에 관한 것으로, 보다 상세하게는 젓갈류를 사용하지 않고 보존기간이 길며 관능성이 풍부한 유산균함유 채식주의자용 김치시즈닝 제조방법에 관한 것이다.The present invention relates to a method for producing kimchi seasoning, and more particularly, to a method for producing kimchi seasoning for vegetarians containing lactobacillus, which does not use salted seafood, has a long shelf life and is rich in sensory properties.
김치는 배추, 무 등의 야채 원료와 고춧가루, 생강, 마늘, 젓갈 등의 향신료를 첨가하여 제조되는 한국 고유의 야채류 발효식품으로서, 사용하는 재료와 제조 방법 및 지역에 따라 그 종류가 매우 다양하다.Kimchi is Korea's unique fermented vegetable food made by adding vegetable ingredients such as cabbage and radish and spices such as red pepper powder, ginger, garlic, and salted fish.
김치는 발효 과정 중 생성된 유기산, 유리아미노산 등과 향신료에 의한 향미가 조화를 이루어 특유한 맛을 생성하고 젖산 등 유기산은 식욕을 촉진시키기 때문에 중요한 부식의 역할을 해 왔다.Kimchi has played an important role in corrosion because organic acids, free amino acids, and spices generated during the fermentation process harmonize to create a unique taste, and organic acids such as lactic acid promote appetite.
야채가 귀했던 겨울철의 경우 김장의 형태로 가정에서 제조하여 섭취해오던 과거와는 달리 가공식품산업의 발달, 여성의 사회 참여 증가, 외식산업의 급속한 성장 및 단체 급식의 증가 등에 의하여 제품화된 김치를 구입하여 섭취하는 소비형태로 점차 바뀌어 가고 있다. 이로 인해, 김치의 시장규모가 커지고 있으며, 항암 효과 등이 국제사회에 알려지면서 수출물량이 증가하고 있는 실정이다.Unlike the past, when vegetables were made and consumed at home in the form of kimchi in the winter, when vegetables were scarce, kimchi was commercialized due to the development of the processed food industry, increased female participation in society, rapid growth of the restaurant industry, and increase in group meal service. It is gradually changing to a form of consumption that is bought and consumed. Due to this, the market size of kimchi is growing, and as the anti-cancer effect is known to the international community, the export volume is increasing.
한편, 시즈닝은 향신료와 허브를 첨가하여 맛있게 양념하는 것으로 우리나라 용어로 번역하면 '조미료'라고 할 수 있다. 시즈닝의 사용은 그것이 가진 자극작용이 취각·미각을 돋우고 각 소화샘의 분비를 촉진하므로 식욕이 증가하고 소화가 잘 되는 효과가 있다. 사용법은 식품을 조리할 때에 넣는 경우와 식탁에서 사용하는 경우가 있으며, 소금, 레몬즙, 고춧가루, 흰후추를 주로 사용하며 주로 식물에서 비롯되고 동물성인 것은 종류가 적다.On the other hand, seasoning is a delicious seasoning by adding spices and herbs, and when translated into Korean terms, it can be called 'seasoning'. The use of seasoning has the effect of increasing appetite and improving digestion because its stimulating action enhances the sense of smell and taste and promotes the secretion of each digestive gland. As for how to use it, it is used when cooking food or used at the table. Salt, lemon juice, red pepper powder, and white pepper are mainly used, mainly from plants, and there are few types of animal products.
김치시즈닝은 김치맛을 내는 조미료이며, 김치 특유의 향미를 제공할 목적으로 각종 식품에 뿌려 먹거나, 찌개와 같은 음식에 첨가하여 먹을 수 있도록 간편화한 것으로, 대개 젓갈류(생선)가 첨가되어 외국인 혹은 어린이들의 기호에 잘 맞지 않는 문제가 있으며, 일정기간 경과 후에 이취발생으로 인해 유통기간이 길지 않고 나아가 채식주의자들이 소비할 수 없는 한계가 있다.Kimchi seasoning is a seasoning that gives the taste of kimchi, and it is simplified so that it can be sprinkled on various foods or added to foods such as stew for the purpose of providing the unique flavor of kimchi. There is a problem that does not suit children's taste well, and the shelf life is not long due to the occurrence of off-flavor after a certain period of time, and furthermore, there is a limit that vegetarians cannot consume.
본 발명은 상기한 바와 같은 종래기술이 가지는 문제를 해결하기 위해 안출된 것으로, 그 목적은 젓갈류를 사용하지 않고 보존기간이 길며 관능성이 풍부한 유산균함유 채식주의자용 김치시즈닝 제조방법을 제공함에 있다.The present invention was made to solve the problems of the prior art as described above, and its object is to provide a method for producing kimchi seasoning for vegetarians containing lactic acid bacteria, which has a long shelf life and rich in functionality without using salted seafood.
상기한 바와 같은 본 발명의 기술적 과제는 다음과 같은 수단에 의해 달성되어진다.The technical problem of the present invention as described above is achieved by the following means.
(1) 배추, 당근, 마늘, 양파, 설탕, 소금, 사과식초, 콩기름, 참기름, 및 유산균을 혼합하는 원료혼합단계;(1) a raw material mixing step of mixing cabbage, carrots, garlic, onions, sugar, salt, apple vinegar, soybean oil, sesame oil, and lactic acid bacteria;
숙성이 완료된 반제품을 동결건조하고 분말화하는 단계; 및Freeze-drying and pulverizing the semi-finished product; and
반제품 분말을 유동층 과립기에 투입하여 과립화하고 열풍건조하여 과립분말을 제조하는 단계;Injecting the semi-finished powder into a fluidized bed granulator to granulate and hot air drying to prepare a granular powder;
를 포함하는 유산균함유 채식주의자용 김치시즈닝 제조방법.A method for manufacturing kimchi seasoning for vegetarians containing lactic acid bacteria.
(2) 상기 (1)에 있어서,(2) In the above (1),
상기 숙성과정은 혼합된 원료를 0~4℃로 120~200일 동안 숙성하여 pH4.2~4.5, 염도 2.5~3.5%, 당도 10~15Brix로 조절하는 단계를 포함하는 것을 특징으로 하는 유산균함유 채식주의자용 김치시즈닝 제조방법.The aging process is a vegetarian containing lactic acid bacteria, characterized in that it comprises the step of aging the mixed raw materials at 0 ~ 4 ℃ for 120 ~ 200 days to adjust pH 4.2 ~ 4.5, salinity 2.5 ~ 3.5%, sugar content 10 ~ 15Brix Method for producing kimchi seasoning for personal use.
(3) 상기 (2)에 있어서,(3) In the above (2),
파프리카 분쇄물 3~6 중량%를 더 포함하는 것을 특징으로 하는 유산균함유 채식주의자용 김치시즈닝 제조방법.A method for producing kimchi seasoning for vegetarians containing lactic acid bacteria, characterized in that it further comprises 3 to 6% by weight of ground paprika.
(4) 상기 (3)에 있어서,(4) In the above (3),
파프리카 분쇄물은 정향 1~10중량%, 시나몬 5~10 중량%, 구연산 1~5중량%, 비타민 C 1~2 중량%, 및 트레할로스 10~20중량%를 함유하는 수용액에 파프리카를 1~2일 침지하고, 분쇄한 것임을 특징으로 하는 유산균함유 채식주의자용 김치시즈닝 제조방법.Paprika pulverized product is 1 to 2 paprika in an aqueous solution containing 1 to 10% by weight of cloves, 5 to 10% by weight of cinnamon, 1 to 5% by weight of citric acid, 1 to 2% by weight of vitamin C, and 10 to 20% by weight of trehalose. A method for producing kimchi seasoning for vegetarians containing lactic acid bacteria, characterized in that the immersion and pulverization.
상기와 같은 본 발명에 따르면, 젓갈류를 사용하지 않고 보존기간이 길며 관능성이 풍부한 유산균함유 채식주의자용 김치시즈닝 조성물을 제공하는 효과가 있다.According to the present invention as described above, there is an effect of providing a kimchi seasoning composition for vegetarians containing lactic acid bacteria having a long shelf life without using salted seafood and rich in sensuality.
도 1은 본 발명에 따른 유산균함유 채식주의자용 김치시즈닝 조성물의 제조공정도이다.1 is a manufacturing process diagram of a kimchi seasoning composition for vegetarians containing lactic acid bacteria according to the present invention.
본 발명에 따른 유산균함유 채식주의자용 김치시즈닝의 제조방법은 배추, 당근, 마늘, 양파, 설탕, 소금, 사과식초, 콩기름, 참기름, 및 유산균을 혼합하는 원료혼합단계; 혼합된 원료를 0~4℃로 150일 동안 숙성하여 pH4.2~4.5, 염도 2.5~3.5%, 당도 10~15Brix로 조절하는 단계; 숙성이 완료된 반제품을 동결건조하고 분말화하는 단계; 및 반제품 분말을 유동층 과립기에 투입하여 과립화하고 열풍건조하여 과립분말을 제조하는 단계;를 포함한다.The manufacturing method of kimchi seasoning for vegetarians containing lactic acid bacteria according to the present invention includes a raw material mixing step of mixing cabbage, carrots, garlic, onion, sugar, salt, apple vinegar, soybean oil, sesame oil, and lactic acid bacteria; Aging the mixed raw materials at 0 ~ 4 ℃ for 150 days to adjust pH 4.2 ~ 4.5, salinity 2.5 ~ 3.5%, sugar content 10 ~ 15Brix; Freeze-drying and pulverizing the semi-finished product; and preparing a granular powder by introducing the semi-finished powder into a fluidized bed granulator to granulate and hot air drying.
이하, 본 발명의 해조김치의 제조공정을 단계별로 분설하여 상세히 설명하면 다음과 같다.Hereinafter, the manufacturing process of seaweed kimchi of the present invention will be described step by step in detail.
1. 김치용 양념장 및 김치의 제조1. Manufacture of marinade for kimchi and kimchi
본 단계에서는, 당근 15~25 중량%, 식초 3~8 중량%, 마늘 5~10 중량%, 설탕 1~3 중량%, 콩기름 3~8 중량%, 참기름 0.1~1.0 중량%, 식염 0.1~1.0 중량%, 양파 5~10 중량%, 및 유산균 1~10중량%를 혼합하여 김치용 양념장을 제조하고, 준비된 양념장을 절임배추 15~40 중량%에 버무려 김치를 담그고 0~4℃에서 120~200일간 숙성하여 김치를 제조한다.In this step, 15 to 25% by weight of carrots, 3 to 8% by weight of vinegar, 5 to 10% by weight of garlic, 1 to 3% by weight of sugar, 3 to 8% by weight of soybean oil, 0.1 to 1.0% by weight of sesame oil, 0.1 to 1.0% salt By weight%, onion 5-10% by weight, and lactic acid bacteria 1-10% by weight are mixed to prepare a marinade for kimchi, and the prepared marinade is mixed with 15-40% by weight of pickled cabbage to immerse kimchi at 0-4℃ for 120-200 days. It is fermented to make kimchi.
바람직하게는 상기 유산균은 김치발효에 관여하는 공지의 유산균이면 충분하고, 예를 들어 Lactobacillus sp., Leuconostoc sp. 및 Weissella sp.에 속하는 유산균을 들 수 있으며, 바람직하게는 leuconostoc mesenteroides이다. Preferably, the known lactic acid bacteria involved in kimchi fermentation are sufficient, for example, Lactobacillus sp., Leuconostoc sp. and lactic acid bacteria belonging to Weissella sp., preferably leuconostoc mesenteroides .
바람직하게는 상기 양념장은 시각 내지 풍미를 포함한 관능성의 개선과 함께 김치 특유의 이취를 제거하고 보존성을 증진하기 위해 파프리카 분쇄물 3~6 중량%를 더 포함한다. 보다 바람직하게는 상기 파프리카 분쇄물은 정향 1~10중량%, 시나몬 5~10 중량%, 구연산 1~5중량%, 비타민 C 1~2 중량%, 및 트레할로스 10~20중량%를 함유하는 수용액에 파프리카를 1~2일 침지하고, 분쇄한 것으로 한다.Preferably, the marinade further includes 3 to 6% by weight of pulverized paprika to improve sensory properties including sight and flavor, remove kimchi's peculiar odor, and improve preservation. More preferably, the ground paprika is in an aqueous solution containing 1 to 10% by weight of cloves, 5 to 10% by weight of cinnamon, 1 to 5% by weight of citric acid, 1 to 2% by weight of vitamin C, and 10 to 20% by weight of trehalose. Paprika is immersed for 1 to 2 days and ground.
정향은 고추를 사용하지 않는 대신 약간의 매운 맛을 보충하며, 시나몬은 외국인이 처음 김치를 접할 때 느낄 수 있는 이취를 잡아주며, 구연산은 상큼한 풍미를 제공하는 것과 파프리카 고유의 식감(혹은 탄성)을 오래도록 유지할 수 있고, 나아가 비타민 C와 함께 보존성을 높일 수 있으며, 트레할로스는 맵고 상큼한 맛에 약간의 단맛을 가미하여 당절임 식품과 같은 풍미를 제공하기 위해 첨가된다.Instead of using red pepper, cloves add a bit of spiciness, cinnamon catches the off-flavor that foreigners can feel when they first encounter kimchi, and citric acid provides a refreshing flavor and paprika's unique texture (or elasticity). It can be kept for a long time, and furthermore, it can improve preservation along with vitamin C, and trehalose is added to provide a flavor such as sugared food by adding a little sweetness to the spicy and refreshing taste.
이때, 바람직하게는 상기 숙성된 김치는 pH 4.2~4.5, 염도 2.5~3.5%, 당도 10~15 Brix로 조절된 것으로 한다.At this time, preferably, the aged kimchi is adjusted to pH 4.2 ~ 4.5, salinity 2.5 ~ 3.5%, sugar content 10 ~ 15 Brix.
2. 동결건조 분말화2. Freeze-dried powder
숙성이 완료된 반제품(김치)을 동결건조하고 분말화하는데, 본 발명에서 동결건조는 예를 들어 -70~-20℃의 질소를 이용하여 수행하고, 공지의 분말화 장치를 이용하여 이를 분말화하여 동결건조 분말김치를 얻는다. 상기한 방법으로 제조된 김치는 젓갈을 첨가하지 않아 채식주의자들에게 적합하며, 남녀노소는 물론 외국인도 편하게 즐길 수 있는 관능적 특성이 우수하면서, 기존 분말 김치 대비 보존성이 크게 개선된 김치시즈닝을 제공하게 된다.The matured semi-finished product (kimchi) is freeze-dried and powdered. In the present invention, freeze-drying is performed using nitrogen at -70 to -20 ° C, for example, and powdered using a known powdering device. Freeze-dried powdered kimchi is obtained. The kimchi prepared by the above method is suitable for vegetarians as salted fish is not added, and it has excellent sensory characteristics that can be enjoyed comfortably by foreigners as well as men and women of all ages, and significantly improved preservation compared to conventional powdered kimchi. Provide kimchi seasoning do.
3. 과립형 분말의 제조3. Preparation of granular powder
상기 단계 2를 통해 얻어진 반제품 분말을 공지의 유동층 건조기에 투입하여 과립화하고 열풍건조하여 과립분말을 제조한다.The semi-finished powder obtained through step 2 is put into a known fluidized bed dryer to granulate and hot air dried to prepare granular powder.
이와 같은 본 발명에서 상기 유동층 건조기 내로 동결건조 분말을 투입하는 단계에서는 유동층 건조기내로 1회 투입되는 김치분말의 양은 80∼100㎏가 적당하다. 상기 유동층 건조기내에서 김치분말을 띄우는 단계는 다른 기체를 전혀 사용하지 않은 상태에서 오직 바람만을 불어 넣어 김치분말을 유동층 건조기내의 공간 상방으로 띄워주는데, 유동층 건조기 내부로 공급되는 바람은 1∼2m/sec의 풍속으로 공급되면서 김치분말을 띄워주게 된다. 이 과정에서 상기 유동층 건조기내로 공급되는 바람은 60∼120℃로 유지되는 히터를 통과하면서 가열되어 열풍으로 공급된다.In the step of introducing the freeze-dried powder into the fluidized bed dryer in the present invention, the amount of kimchi powder injected once into the fluidized bed dryer is appropriate to be 80 to 100 kg. In the step of floating the kimchi powder in the fluidized bed dryer, only wind is blown without using any other gas to float the kimchi powder upward in the space in the fluidized bed dryer. The wind supplied into the fluidized bed dryer is 1-2 m/sec. As it is supplied at the wind speed of , it floats the kimchi powder. In this process, the wind supplied into the fluidized bed dryer is heated while passing through a heater maintained at 60 to 120° C. and supplied as hot air.
이때 과립분말을 얻기 위해 바인더 용액이 분무되는데 상기 바인더 용액으로 바람직하게는 음용수에 시나몬 5~10 중량%, 구연산 1~5중량%, 비타민 C 1~2 중량%, 및 트레할로스 10~20중량%를 함유하는 수용액이 사용될 수 있다. 상기 바인더 용액은 유동층 건조기에 투입된 분말김치의 중량대비 5~10중량%에 해당되는 양으로 한다. 본 발명에서 상기 음용수의 분사는 1회에 이루어지는 것이 아니라, 유동층 건조기내에서 바람에 의하여 띄워지는 김치분말에 대하여 10분 동안 분사된 후 10분 동안은 음용수의 분사를 정지시켜 김치분말에 스며드는 음용수가 히터를 거쳐 가열된 상태로 공급된 바람에 의하여 건조되도록 한다. 이와 같이 10분 동안의 음용수분사 후 10분 동안 정지시키는 과정을 3∼6회에 걸쳐 반복하면 유동층 건조기내에서 원하는 형태의 김치과립이 형성된다.At this time, a binder solution is sprayed to obtain granular powder. Preferably, 5 to 10% by weight of cinnamon, 1 to 5% by weight of citric acid, 1 to 2% by weight of vitamin C, and 10 to 20% by weight of trehalose are added to drinking water as the binder solution. Aqueous solutions containing The binder solution is used in an amount corresponding to 5 to 10% by weight based on the weight of the powdered kimchi added to the fluidized bed dryer. In the present invention, the drinking water is not sprayed once, but sprayed for 10 minutes to the kimchi powder floated by the wind in the fluidized bed dryer, and then the spray of drinking water is stopped for 10 minutes so that the drinking water permeating the kimchi powder It is dried by the wind supplied in a heated state through a heater. In this way, if the process of spraying drinking water for 10 minutes and then stopping for 10 minutes is repeated 3 to 6 times, kimchi granules of a desired shape are formed in the fluidized bed dryer.
상기와 같은 과정을 거쳐 유동층 건조기 내부에서 형성된 녹차추출물 과립은 배출된 후 단위 중량별로 포장되어 보관 또는 유통된다.After the green tea extract granules formed inside the fluidized bed dryer through the above process are discharged, they are packed by unit weight and stored or distributed.
이하에서는 본 발명의 바람직한 실시 형태를 실시예 및 실험예를 참조하여 상세하게 설명하기로 한다. 본 발명은 하기의 실시예 및 실험예에 의해 보다 잘 이해될 수 있으며, 하기의 실시예 및 실험예는 본 발명의 예시일 뿐, 첨부된 특허 청구범위에 의하여 한정되는 보호범위를 제한하고자 하는 것은 아니다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to Examples and Experimental Examples. The present invention can be better understood by the following examples and experimental examples, and the following examples and experimental examples are only examples of the present invention, and are not intended to limit the scope of protection limited by the appended claims. no.
[실시예 1] 김치시즈닝의 제조[Example 1] Preparation of Kimchi Seasoning
하기 표 1에 나타낸 성분 및 배합비에 따라, 본 단계에서는 김치용 양념장을 을 조성하고, 절임배추에 버무린 후 4℃에서 150일간 숙성시켰다. 숙성된 김치를 -70℃에서 동결건조한후 분쇄하여 김치분말을 얻었다. 김치분말은 다시 유동층 건조기를 이용하여 1m/sec의 풍속으로 80℃조건에서, 음용수에 시나몬 5 중량%, 구연산 3중량%, 비타민 C 2 중량%, 및 트레할로스 10중량%를 함유한 수용액을 바인더 용액으로 하여 10분 동안의 바인더 용액 분사 후 10분 동안 정지시키는 과정을 3회에 걸쳐 반복하여 과립화하여 김치시즈닝을 제조하였다.According to the ingredients and mixing ratios shown in Table 1 below, in this step, a marinade for kimchi was prepared, mixed with pickled cabbage, and then aged at 4 ° C for 150 days. The aged kimchi was freeze-dried at -70 ° C and then pulverized to obtain kimchi powder. The kimchi powder was further prepared using a fluidized bed dryer at 80° C. at a wind speed of 1 m/sec. An aqueous solution containing 5% by weight of cinnamon, 3% by weight of citric acid, 2% by weight of vitamin C, and 10% by weight of trehalose in drinking water was mixed into a binder solution. Kimchi seasoning was prepared by granulating by repeating the process of spraying the binder solution for 10 minutes and then stopping for 10 minutes three times.
[실시예 2] 김치시즈닝의 제조[Example 2] Preparation of Kimchi Seasoning
양념장에 하기 표 2조성의 파프리카분쇄물을 첨가한 것을 제외하고 실시예 1과 동일한 과정에 의해 김치시즈닝을 제조하였다. Kimchi seasoning was prepared in the same manner as in Example 1, except that ground paprika of the composition shown in Table 2 was added to the marinade.
[실험예 1] 관능평가 및 보존성 [Experimental Example 1] Sensory evaluation and preservation
상기 실시예 및 비교예(젓갈이 함유된 시판제품)의 김치의 관능적 차이를 비교, 판단하기 위해서 국내체류 중국인 30대 남녀 각각 10명을 대상으로 색상은 육안검사를 수행하고, 맛, 향, 및 전체적인 기호도에 대하여는 5점 척도법을 이용하여 관능 평가를 수행하고 그 결과를 하기 표 3에 나타내었다.In order to compare and determine the sensory differences between the kimchis of the above examples and comparative examples (commercial products containing salted fish), a visual inspection was performed for color of 10 Chinese men and women in their 30s residing in Korea, and taste, aroma, and For the overall acceptability, sensory evaluation was performed using a 5-point scale method, and the results are shown in Table 3 below.
상기 표 3에 나타낸 바와 같이, 본 발명의 제조예에 따라 제조된 김치시즈닝의 경우, 비교예와 대비할 때, 색상, 맛, 향의 모든 점에서 우수한 것으로 나타나 관능적 품질도 개선된 것으로 나타났다. 특히 실시예 2의 경우 실시예 1 및 비교예와 대비할 때, 특히 노란색의 색상이 잘 발휘되면서도 식감이 오래도록 유지되면서 맛과 향에 있어서 매운맛, 상큼한 맛, 단맛 등이 절묘하게 조화를 이루어 나타난 결과로 판단된다.As shown in Table 3, in the case of kimchi seasoning prepared according to the preparation example of the present invention, when compared to the comparative example, it was found to be superior in all points of color, taste, and aroma, and the sensory quality was also improved. In particular, in the case of Example 2, when compared with Example 1 and Comparative Example, the yellow color is exhibited well, while the texture is maintained for a long time, and the spicy taste, fresh taste, sweetness, etc. are exquisitely harmonized in taste and aroma. do.
나아가, 제조된 김치시즈닝을 6개월 보관 후 관찰한 결과에서 과립의 엉킹현상이 발생하지 않고 하기 표 4에서와 같이 관능적 품질이 거의 그대로 유지되는 것을 확인할 수 있으나, 비교예의 경우 과립끼리 엉킴이 발생하고 이취가 발생하는 것을 나타나 본 발명 실시예의 김치시즈닝이 보존성이 보다 우수한 것으로 확인되었다.Furthermore, as a result of observing the prepared kimchi seasoning after storage for 6 months, it can be seen that the entanglement of the granules does not occur and the sensory quality is maintained almost as it is shown in Table 4 below. It was confirmed that the kimchi seasoning of the examples of the present invention had better preservability due to the occurrence of off-flavor.
상기와 같이, 본 발명의 바람직한 실시 예를 참조하여 설명하였지만 해당 기술 분야의 숙련된 당업자라면 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다. As described above, although it has been described with reference to the preferred embodiments of the present invention, those skilled in the art will variously modify and change the present invention within the scope not departing from the spirit and scope of the present invention described in the claims below. You will understand that it can be done.
Claims (4)
숙성이 완료된 반제품을 동결건조하고 분말화하는 단계; 및
반제품 분말을 유동층 과립기에 투입하여 과립화하고 열풍건조하여 과립분말을 제조하는 단계;
를 포함하는 유산균함유 채식주의자용 김치시즈닝 제조방법.A raw material mixing step of mixing cabbage, carrots, garlic, onions, sugar, salt, apple vinegar, soybean oil, sesame oil, and lactic acid bacteria;
Freeze-drying and pulverizing the semi-finished product; and
Injecting the semi-finished powder into a fluidized bed granulator for granulation and drying with hot air to prepare a granular powder;
A method for producing kimchi seasoning for vegetarians containing lactic acid bacteria.
상기 숙성과정은 혼합된 원료를 0~4℃로 120~200일 동안 숙성하여 pH4.2~4.5, 염도 2.5~3.5%, 당도 10~15Brix로 조절하는 단계를 포함하는 것을 특징으로 하는 유산균함유 채식주의자용 김치시즈닝 제조방법.According to claim 1,
The aging process comprises the step of aging the mixed raw materials at 0 to 4 ° C. for 120 to 200 days to adjust pH 4.2 to 4.5, salinity 2.5 to 3.5%, and sugar content 10 to 15Brix. Method for producing kimchi seasoning for personal use.
파프리카 분쇄물 3~6 중량%를 더 포함하는 것을 특징으로 하는 유산균함유 채식주의자용 김치시즈닝 제조방법.According to claim 2,
A method for producing kimchi seasoning for vegetarians containing lactic acid bacteria, characterized in that it further comprises 3 to 6% by weight of ground paprika.
파프리카 분쇄물은 정향 1~10중량%, 시나몬 5~10 중량%, 구연산 1~5중량%, 비타민 C 1~2 중량%, 및 트레할로스 10~20중량%를 함유하는 수용액에 파프리카를 1~2일 침지하고, 분쇄한 것임을 특징으로 하는 유산균함유 채식주의자용 김치시즈닝 제조방법.
According to claim 3,
Paprika pulverized product is 1 to 2 paprika in an aqueous solution containing 1 to 10% by weight of cloves, 5 to 10% by weight of cinnamon, 1 to 5% by weight of citric acid, 1 to 2% by weight of vitamin C, and 10 to 20% by weight of trehalose. A method for producing kimchi seasoning for vegetarians containing lactic acid bacteria, characterized in that the immersion and pulverization.
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