KR20230155038A - Instant cooking kit and instant kimchi kit using dried vegetables, and manufacturing method thereof - Google Patents
Instant cooking kit and instant kimchi kit using dried vegetables, and manufacturing method thereof Download PDFInfo
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 61
- 235000021109 kimchi Nutrition 0.000 title claims abstract description 44
- 238000010411 cooking Methods 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 238000011084 recovery Methods 0.000 claims abstract description 48
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims abstract description 18
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 18
- 235000015067 sauces Nutrition 0.000 claims abstract description 16
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Substances [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 12
- 229910001629 magnesium chloride Inorganic materials 0.000 claims abstract description 9
- 239000011780 sodium chloride Substances 0.000 claims abstract description 9
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 11
- 240000007124 Brassica oleracea Species 0.000 claims description 6
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 6
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 6
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 4
- 241000192132 Leuconostoc Species 0.000 claims description 4
- 241000202221 Weissella Species 0.000 claims description 4
- 229940039696 lactobacillus Drugs 0.000 claims description 4
- 244000088415 Raphanus sativus Species 0.000 claims description 3
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 25
- 238000000034 method Methods 0.000 abstract description 19
- 239000007864 aqueous solution Substances 0.000 description 6
- 238000009826 distribution Methods 0.000 description 5
- 238000010586 diagram Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 230000035515 penetration Effects 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000021574 pickled cabbage Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000011946 reduction process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/14—Mouthfeel improving agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
Abstract
염화나트륨, 염화마그네슘, 탄산수소나트륨, 탄산나트륨 중 하나 이상으로 구성된 식감회복촉진제를 포함하는 건조 채소; 및 액상 형태 또는 분말 형태의 소스;를 포함하여, 유통기간이 길고, 상온 보관이 가능하고, 건조 채소를 물에 불릴 때, 식감회복 빠른 즉석 조리 키트, 즉석 김치 키트 및 그 제조방법을 제공한다.Dried vegetables containing a texture recovery accelerator consisting of one or more of sodium chloride, magnesium chloride, sodium bicarbonate, and sodium carbonate; It provides an instant cooking kit, an instant kimchi kit, and a method for manufacturing the same, including a sauce in liquid or powder form, which has a long shelf life, can be stored at room temperature, and has fast texture recovery when dried vegetables are soaked in water.
Description
본 발명은 건조 채소를 이용한 즉석 조리 키트 및 즉석 김치 키트에 관한 것이다.The present invention relates to an instant cooking kit and an instant kimchi kit using dried vegetables.
김치는 발효된 절임 채소 식품으로, 식이섬유, 비타민, 젖산 등이 풍부한 발효식품으로 건강에 이로운 식품으로 전세계에 널리 알려졌다.Kimchi is a fermented pickled vegetable food rich in dietary fiber, vitamins, and lactic acid, and is widely known around the world as a food beneficial to health.
이에따라 점차 그 수요가 전세계적으로 확대되고 있다.Accordingly, the demand is gradually expanding worldwide.
또한, 가정내에서 김치를 직접 담가먹는 것보다, 생산자가 김치를 담근 후 포장하여 유통하는 상용 김치(이하 '담근포장김치'라 함.)의 수요가 확대되고 있다.In addition, rather than making kimchi directly at home, the demand for commercial kimchi (hereinafter referred to as 'prepared packaged kimchi'), which producers make, package, and distribute, is increasing.
담근포장김치는 김치의 특성상 지속적으로 발효가 진행되어 유통기간동안 계속 맛이 변함에 따라, 유통기간이 짧고, 냉장보관 및 냉장진열판매가 필요한 문제점이 있다.Due to the nature of kimchi, packaged kimchi undergoes continuous fermentation and its taste changes continuously during the distribution period. Therefore, it has a short distribution period and requires refrigerated storage and refrigerated display sales.
이러한 문제를 해결하기 위하여 대한민국 특허공개번호 특2001-0069962호(이하 '인용문헌 1'이라 함.)에서는 김치를 담근 후 건조하여 건조김치로 포장 유통하며, 소비자는 건조김치에 물을 부어 불려서 김치로 취식하는 기술이 기재되어 있다.To solve this problem, in Republic of Korea Patent Publication No. Special 2001-0069962 (hereinafter referred to as 'Citation Document 1'), kimchi is soaked, dried, packaged and distributed as dried kimchi, and consumers pour water into dried kimchi, soak it, and then make kimchi. The technique of eating is described.
그러나, 인용문헌 1에 의한 기술은 상술한 담근포장김치의 문제점인 지속적인 발효의 문제점을 해결하였으나, 건조된 김치에 물을 부어도 원래 김치의 식감으로 회복되지 못하고, 건조과정 중 김치 본연의 맛을 잃어버리는 문제점이 있다.However, the technology according to Cited Document 1 solved the problem of continuous fermentation, which is a problem of the above-mentioned packaged kimchi, but even if water is poured into dried kimchi, the original texture of kimchi cannot be restored, and the original taste of kimchi is lost during the drying process. There is a problem with losing things.
또한, 대한민국 실용신안등록번호 20-0200998호(이하 '인용문헌 2'라 함.)에서는 절임 배추와 각종 양념을 별도로 포장하여 소비자가 직접 버무려 간편하게 김치를 제조할 수 있도록 한 즉석 김치 세트에 관한 기술이 기재되어 있다.In addition, Korea Utility Model Registration No. 20-0200998 (hereinafter referred to as 'Citation Document 2') describes an instant kimchi set in which pickled cabbage and various seasonings are packaged separately so that consumers can easily make kimchi by mixing them themselves. This is listed.
그러나, 인용문헌 2에 의한 기술은 소금에 절인 배추를 살균하는 과정에서 고온으로 인하여 배추의 잎 등과 같이 섬유 조직이 연한 부분이 익어버리게 되어, 아삭아삭한 섬유질을 씹는 느낌이 나지 않게 되며, 그로인하여 맛이 저하되는 요인이 되며, 또한 절인 배추가 장시간 유통되는 과정에서 물러짐 등의 식감 변화의 문제점이 있다.However, in the technology according to Reference 2, in the process of sterilizing salt-pickled cabbage, the high temperature causes the soft fibrous parts, such as the leaves of the cabbage, to cook, so there is no feeling of chewing the crunchy fiber, and as a result, the taste is poor. This is a factor in the decline, and there is also the problem of changes in texture, such as softening, during the process of distribution of pickled cabbage for a long period of time.
한편, 각종 채소의 경우 건조하여 보관 유통을 길게하는 방법이 있다. Meanwhile, in the case of various vegetables, there is a way to extend their storage distribution by drying them.
그러나, 이러한 건조된 채소등을 사용하여 음식을 조리하기 위해서는 장시간 물에 불려서 사용해야하며, 충분히 불리지 않으면 식감이 좋지 못하며, 즉석 조리 식품으로는 적당하지 않은 문제점이 있다.However, in order to cook food using such dried vegetables, they must be soaked in water for a long time, and if they are not soaked sufficiently, the texture is not good, and there is a problem in that they are not suitable as ready-to-cook food.
본 발명의 목적은 이와 같은 종래의 문제점을 해결하기 위한 것으로서, 건조 채소와 소스를 분리 포장하여 유통과정 중 발효과정이 진행되는 것을 방지하여, 긴 유통기간을 제공할 수 있는 즉석 조리 키트, 즉석 김치 키트 및 그 제조방법을 제공하기 위한 것이다.The purpose of the present invention is to solve such conventional problems, and to provide an instant cooking kit and instant kimchi that can provide a long shelf life by packaging dried vegetables and sauce separately to prevent the fermentation process from proceeding during the distribution process. It is intended to provide a kit and its manufacturing method.
또한, 본 발명의 다른 목적은 건조 채소를 물에 불릴 때, 식감회복이 빨라서 즉석해서 조리가 가능한 즉석 조리 키트, 즉석 김치 키트 및 그 제조방법을 제공하기 위한 것이다.In addition, another object of the present invention is to provide an instant cooking kit, an instant kimchi kit, and a manufacturing method thereof that allow for instant cooking due to rapid texture recovery when dried vegetables are soaked in water.
상기 목적을 달성하기 위한 본 발명의 일 실시예에 따른 즉석 조리 키트는, 염화나트륨, 염화마그네슘, 탄산수소나트륨, 탄산나트륨 중 하나 이상으로 구성된 식감회복촉진제를 포함하는 건조 채소; 및 액상 형태 또는 분말 형태의 소스;를 포함한다.An instant cooking kit according to an embodiment of the present invention for achieving the above object includes dried vegetables containing a texture recovery accelerator consisting of one or more of sodium chloride, magnesium chloride, sodium bicarbonate, and sodium carbonate; and sauces in liquid or powder form.
상기 목적을 달성하기 위한 본 발명의 일 실시예에 따른 즉석 김치 키트는, 배추 또는 무를 포함하는 건조 채소; 및 액상 형태 또는 분말 형태의 소스;를 포함하며, 상기 건조 채소는 염화나트륨, 염화마그네슘, 탄산수소나트륨, 탄산나트륨 중 하나 이상으로 구성된 식감회복촉진제를 포함한다.An instant kimchi kit according to an embodiment of the present invention for achieving the above object includes dried vegetables including cabbage or radish; and a sauce in liquid or powder form, wherein the dried vegetables include a texture recovery accelerator consisting of one or more of sodium chloride, magnesium chloride, sodium bicarbonate, and sodium carbonate.
또한, 상기 즉석 조리 키트 및 상기 즉석 김치 키트에 있어서, 상기 식감회복촉진제의 농도는 상기 건조 채소의 표면보다 내부가 더 높은 것이 더욱 바람직하다.Additionally, in the instant cooking kit and the instant kimchi kit, it is more preferable that the concentration of the texture recovery accelerator is higher inside the dried vegetable than on the surface.
또한 , 상기 즉석 조리 키트 및 상기 즉석 김치 키트에 있어서, 상기 분말 형태의 소스는 류코노스톡, 락토바실러스, 웨이셀라 중 하나 이상의 유산균을 분말형태로 포함하고 있는 것이 더욱 바람직하다.In addition, in the instant cooking kit and the instant kimchi kit, it is more preferable that the powdered sauce contains one or more lactic acid bacteria selected from the group consisting of Leuconostoc, Lactobacillus, and Weissella in powder form.
상기 목적을 달성하기 위한 본 발명의 일 실시예에 따른 즉석 조리 키트 제조방법은, 염화나트륨, 염화마그네슘, 탄산수소나트륨, 탄산나트륨 중 하나 이상으로 구성된 식감회복촉진제를 채소에 침투시키는 단계; 상기 채소의 표면에 있는 상기 식감회복촉진제의 농도를 저하시키는 단계; 및 상기 식감회복촉진제를 포함한다.A method of manufacturing an instant cooking kit according to an embodiment of the present invention to achieve the above object includes the steps of infiltrating vegetables with a texture recovery accelerator consisting of one or more of sodium chloride, magnesium chloride, sodium bicarbonate, and sodium carbonate; Reducing the concentration of the texture recovery accelerator on the surface of the vegetable; and the texture recovery accelerator.
본 발명에 의하면, 유통기간이 길고, 상온 보관이 가능한 즉석 조리 키트, 즉석 김치 키트 및 그 제조방법을 제공할 수 있다.According to the present invention, it is possible to provide an instant cooking kit, an instant kimchi kit, and a manufacturing method thereof that have a long shelf life and can be stored at room temperature.
또한, 본 발명에 의하면, 건조 채소를 물에 불릴 때, 식감회복이 빨라서 즉석해서 조리가 가능한 즉석 조리 키트, 즉석 김치 키트 및 그 제조방법을 제공할 수 있다.In addition, according to the present invention, it is possible to provide an instant cooking kit, an instant kimchi kit, and a manufacturing method thereof that allow for instant cooking due to fast texture recovery when dried vegetables are soaked in water.
도 1은 본 발명에 따른 즉석 조리 키트 및 즉석 김치 키트에 있어서, 건조 채소 제조방법에 관한 블록도이다.
도 2는 본 발명에 따른 즉석 조리 키트 및 즉석 김치 키트를 이용하여 조리하는 과정을 설명하기 위한 블록도이다. Figure 1 is a block diagram of a method for manufacturing dried vegetables in an instant cooking kit and an instant kimchi kit according to the present invention.
Figure 2 is a block diagram for explaining the cooking process using the instant cooking kit and the instant kimchi kit according to the present invention.
본 발명은 다양한 변경을 가할 수 있고 여러 가지 실시예를 가질 수 있는 바, 특정 실시예들을 도면에 예시하고 상세한 설명에 상세하게 설명하고자 한다.Since the present invention can make various changes and have various embodiments, specific embodiments will be illustrated in the drawings and described in detail in the detailed description.
그러나, 이는 본 발명을 특정한 실시 형태에 대해 한정하려는 것이 아니며, 본 발명의 사상 및 기술 범위에 포함되는 모든 변경, 균등물 내지 대체물을 포함하는 것으로 이해되어야 한다.However, this is not intended to limit the present invention to specific embodiments, and should be understood to include all changes, equivalents, and substitutes included in the spirit and technical scope of the present invention.
도1은 본 발명의 일 실시예에 따른 즉석 조리 키트 및 즉석 김치 키트에 있어서, 건조 채소 제조방법에 관한 블록도이다.Figure 1 is a block diagram of a method for manufacturing dried vegetables in an instant cooking kit and an instant kimchi kit according to an embodiment of the present invention.
일반적으로 건조한 채소를 물에 불리면 식감이 회복되지만, 채소의 종류에 따라 수시간 내지 수십시간동안 불려야 취식이 가능한 식감으로 회복이 된다.In general, the texture of dried vegetables is restored when soaked in water, but depending on the type of vegetable, they must be soaked for several hours to tens of hours to restore the edible texture.
따라서, 단순히 건조한 채소는 즉시 취식이 가능한 즉석 조리 키트 및 즉석 김치 키트에 사용하기 적합하지 않다.Therefore, simply dried vegetables are not suitable for use in ready-to-eat cooking kits and instant kimchi kits.
즉석 조리 키트에서는 건조한 채소를 물에 불려 식감을 회복시키는 시간을 최소화하는 것이 필요하다. In an instant cooking kit, it is necessary to minimize the time required to soak dried vegetables in water to restore their texture.
식감회복촉진제를 채소에 침투(S110 : 식감회복 촉진제 침투 공정)시킨 후 건조하면, 이렇게 식감회복촉진제가 내부에 포함되어 건조된 채소는 물에 불리면, 채소 내부의 농도가 높아서 삼투압현상으로 인해 식감회복 시간이 빨라진다.When the texture recovery accelerator is penetrated into the vegetables (S110: texture recovery accelerator penetration process) and then dried, the dried vegetables with the texture recovery accelerator contained inside are soaked in water, and the concentration inside the vegetable is high, resulting in texture recovery due to osmotic pressure. Time goes faster.
식감회복촉진제가 포함된 건조 채소의 식감회복 시간은 건조된 채소 내부에 포함된 식감회복촉진제의 농도가 높을 수록 빨라진다.The texture recovery time of dried vegetables containing a texture recovery accelerator becomes faster as the concentration of the texture recovery accelerator contained in the dried vegetable increases.
여기에서 식감회복촉진제는 염화나트륨, 염화마그네슘, 탄산수소나트륨, 탄산나트륨 중 하나 이상으로 구성된다.Here, the texture recovery accelerator consists of one or more of sodium chloride, magnesium chloride, sodium bicarbonate, and sodium carbonate.
식감회복촉진제 침투 공정(S110)에서는 손질된 채소를 식감회복촉진제가 녹아 있는 수용액에 일정시간 담가두어 식감회복 촉진제가 채소 내부로 침투하도록 한다.In the texture recovery accelerator penetration process (S110), the prepared vegetables are soaked in an aqueous solution in which the texture recovery accelerator is dissolved for a certain period of time to allow the texture recovery accelerator to penetrate into the interior of the vegetable.
본 발명에서는 일 실시예로 염화나트륨 및 염화마그네슘을 주 성분으로 하는 소금을 물에 녹인 수용액에 손질한 배추를 3시간정도 담가두었다.In the present invention, as an example, trimmed cabbage was soaked in an aqueous solution containing salt mainly containing sodium chloride and magnesium chloride dissolved in water for about 3 hours.
또한, 상기 식감회복촉진제가 포함된 수용액은 염도가 6보다 크거나 같고 20보다 작거나 같은 것이 바람직하며, 더욱 바람직하게는 10보다 크거나 같고 18보다 작거나 같은 것이 바람직하다. In addition, the aqueous solution containing the texture recovery accelerator preferably has a salinity of greater than or equal to 6 and less than or equal to 20, and more preferably greater than or equal to 10 and less than or equal to 18.
또한, 이후 설명될 도2의 즉석 조리 키트 및 즉석 김치 키트를 조리하는 과정의 건조 채소를 뜨거운 물에 불리는 단계(S210, S220)에서 100℃ 뜨거운 물에 5분 정도 불리는 조건인 경우, 상기 수용액의 염도가 10보다 작으면, 식감이 회복이 덜 되어 식감이 질기고, 상기 수용액의 염도가 18보다 크면, 불려진 채소가 물러져서 식감이 좋지 못하는 문제가 있다. In addition, in the case where the dried vegetables in the process of cooking the instant cooking kit and the instant kimchi kit of FIG. 2, which will be described later, are soaked in hot water at 100°C for about 5 minutes in the step (S210, S220), the aqueous solution If the salinity is less than 10, the texture is less recovered and the texture becomes tough, and if the salinity of the aqueous solution is greater than 18, the soaked vegetables become soft and the texture is not good.
본 발명에서는 일 실시예로 식감회복촉진제가 포함된 수용액의 염도가 17인 것을 사용하였다.In the present invention, as an example, an aqueous solution containing a texture recovery accelerator with a salinity of 17 was used.
이후 표면농도저하 공정(S120)을 수행한다.Afterwards, a surface concentration reduction process (S120) is performed.
식감회복 촉진제 침투 공정(S110)에서는 이후 물에 불리는 식감회복 시간을 단축하기 위해서 식감회복 촉진제의 농도가 높아야 한다.In the texture recovery accelerator penetration process (S110), the concentration of the texture recovery accelerator must be high in order to shorten the texture recovery time later called water.
그러나, 이렇게 식감회복 촉진제의 농도가 높은 상태로 표면농도저하 공정(S120) 없이 건조공정(S130)를 수행하게 되면, 채소가 건조되면서 갈색으로 변하는 갈변현상이 발생하고, 불쾌한 냄새가 나는 문제점이 있다.However, if the drying process (S130) is performed without the surface concentration lowering process (S120) while the concentration of the texture recovery accelerator is high, browning occurs and an unpleasant odor occurs as the vegetables are dried. .
이러한 갈변현상 및 불쾌한 냄새는 채소 표면에 뭍어 있는 식감회복 촉진제가 건조 과정 중에 반응하면서 발생되는 것으로, 채소 표면에서 식감회복 촉진제의 농도를 저하시키는 공정(S120)이 필요하다.This browning phenomenon and unpleasant odor occur when the texture recovery accelerator on the vegetable surface reacts during the drying process, and a process (S120) to reduce the concentration of the texture recovery accelerator on the vegetable surface is necessary.
채소 표면에서 식감회복 촉진제의 농도를 저하시키는 방법은 스프레이로 물을 뿌리는 워터샤워 방식과 물에 담궜다가 꺼내는 방법등 다양한 방법이 있다.There are various ways to reduce the concentration of texture recovery accelerator on the surface of vegetables, such as the water shower method by spraying water and soaking in water and then taking it out.
본 발명에서는 일 실시에로 깨끗한 물에 담궜다가 꺼내는 방법을 사용하였다.In the present invention, as an example, a method of immersing in clean water and then taking it out was used.
이렇게 표면농도저하 공정(S120)을 통하여 표면에는 식감회복촉진제의 함량 또는 농도가 낮고, 내부에는 식감회복촉진제의 함량 또는 농도가 높은 상태의 채소를 건조기에 넣고 건조하는 건조 공정(S130)을 수행한다.Through this surface concentration lowering process (S120), a drying process (S130) is performed in which vegetables with a low content or concentration of the texture recovery accelerator on the surface and a high content or concentration of the texture recovery accelerator on the inside are placed in a dryer and dried. .
이렇게 제작된 건조 채소 역시 표면에는 식감회복촉진제의 함량 또는 농도가 낮고, 내부에는 식감회복촉진제의 함량 또는 농도가 높은 상태이다.The dried vegetables produced in this way also have a low content or concentration of the texture recovery accelerator on the surface, and a high content or concentration of the texture recovery accelerator on the inside.
이때 건조하는 온도가 높으면 건조시간의 빨라지지만, 갈변현상등이 나올 수 있으므로, 적절한 건조 온도 및 시간을 설정할 필요가 있다.At this time, if the drying temperature is high, the drying time becomes faster, but browning phenomenon may occur, so it is necessary to set an appropriate drying temperature and time.
본 발명에서는 일 실시예로 60℃로 24시간 건조하였으나, 채소를 탈수과정을 거친 후 건조를 하게되면 건조시간을 더욱 단축할 수도 있다.In the present invention, as an example, drying was performed at 60°C for 24 hours, but if vegetables are dried after going through a dehydration process, the drying time can be further shortened.
이렇게 제작된 건조 채소는 별도로 밀봉 포장하고, 분말 또는 액상 소스를 별도 포장하여 즉석 조리 키트를 제공한다.The dried vegetables produced in this way are sealed and packaged separately, and the powder or liquid sauce is packaged separately to provide an instant cooking kit.
특히, 상기 건조 채소가 배추 또는 무 등을 사용하여 즉석 김치 키트를 제공할 수 있다. In particular, an instant kimchi kit can be provided using dried vegetables such as cabbage or radish.
즉석 김치 키트에는 분말 소스로 고춧가루, 설탕, 유산균 등을 포함하고, 액상소스로 액젓, 물엿, 과일청, 마늘액 등을 포함할 수 있다.Instant kimchi kits include red pepper powder, sugar, and lactic acid bacteria as powder sauces, and fish sauce, starch syrup, fruit syrup, and garlic juice as liquid sauces.
상기 유산균은 류코노스톡, 락토바실러스, 웨이셀라 중 하나 이상일 수 있다.The lactic acid bacteria may be one or more of Leuconostoc, Lactobacillus, and Weissella.
도 2는 본 발명에 따른 즉석 조리 키트 및 즉석 김치 키트를 이용하여 조리하는 과정을 설명하기 위한 블록도이다. Figure 2 is a block diagram for explaining the cooking process using the instant cooking kit and the instant kimchi kit according to the present invention.
본 발명은 사용자가 건조 채소를 물에 불려 즉시 취식이 가능한 즉석 조리 키트 및 즉석 김치 키트를 제공하고자 하는 것이므로, 건조 채소의 식감회복 시간, 즉 물에 불리는 시간을 10분이내, 바람직하게는 5분이내로 조건을 설계하였다.The present invention is intended to provide an instant cooking kit and an instant kimchi kit that allow users to soak dried vegetables in water and eat them immediately, so the texture recovery time of dried vegetables, that is, the soaking time in water, is within 10 minutes, preferably within 5 minutes. Conditions were designed.
식감회복촉진제가 포함된 건조 채소는 물의 온도에 따라 식김회복 시간이 달라진다.For dried vegetables containing texture recovery accelerators, the cooling recovery time varies depending on the temperature of the water.
본 발명의 일 실시예에 의하면, 식감회복촉진제가 포함된 건조 채소를 찬불에 넣어 불릴 때는 10시간이상이 지나야 회복되지만, 뜨거운 물에서는 3분 내지 10분이내에 취식이 가능한 식감으로 회복되었다.According to one embodiment of the present invention, when dried vegetables containing a texture recovery accelerator are soaked in cold heat, it takes more than 10 hours to recover, but when soaked in hot water, the texture is restored to an edible texture within 3 to 10 minutes.
따라서, 사용자가 본 발명에 의해 제작된 식감회복촉진제가 포함된 건조 채소를 뜨거운 물에 담근다(S210).Therefore, the user immerses the dried vegetables containing the texture recovery accelerator prepared according to the present invention in hot water (S210).
이렇게 3~7분정도를 불리면(S220), 건조 채소는 충분히 취식이 가능한 식감으로 회복된다.If soaked like this for about 3 to 7 minutes (S220), the dried vegetables will recover to a sufficiently edible texture.
본 발명에서는 일 실시예로 식감회복촉진제가 포함된 건조 채소를 100℃ 뜨거운 물에 5분 정도 불렸다.In the present invention, as an example, dried vegetables containing a texture recovery accelerator were soaked in hot water at 100°C for about 5 minutes.
이후 사용자는 식감회복촉진제가 스며든 물을 버리고(S230), 식감이 회복된 채소에 액상 또는 분말 소스를 잘 섞이도록 버무린(S240) 후 취식한다. Afterwards, the user discards the water in which the texture recovery accelerator has soaked (S230), mixes the liquid or powder sauce with the vegetables whose texture has been restored (S240), and eats them.
불린 뜨거운 물을 버리는 단계(S230) 이후 불려진 채소의 온도가 높기 때문에 채소의 상금하고 시원한 느낌을 위해서 찬물로 채소를 헹구는 단계(S231)를 더 포함할 수 있다.Since the temperature of the soaked vegetables is high after the step of discarding the hot soaked water (S230), a step of rinsing the vegetables with cold water (S231) may be further included to give the vegetables a refreshing and refreshing feel.
본 발명에 의한 즉석 조리 키트 및 즉석 김치 키트는 상술한 도2에 의한 단계를 거쳐 사용자가 즉시 건조 채소를 불리고 소스를 버무려 즉시 취식이 가능하다.The instant cooking kit and the instant kimchi kit according to the present invention allow the user to immediately soak dried vegetables and mix them with sauce through the steps shown in Figure 2 and eat them immediately.
즉석 김치 키트는 건조 채소를 불리고 소스를 버무려 즉시 취식도 가능하지만, 김치가 발효되도록 냉장보관하여 더욱 발효된 김치로 취식할 수도 있다.The instant kimchi kit can be eaten immediately by soaking dried vegetables and mixing them with sauce, but it can also be refrigerated to allow the kimchi to ferment and eaten as more fermented kimchi.
즉, 본 발명은 즉석 김치 키트를 제공하지만, 사용자의 기호에 의해 조리 후 즉석해서 취식할 수 도 있고, 보관하여 더욱 발효시켜 취식할 수도 있다.In other words, the present invention provides an instant kimchi kit, but depending on the user's preference, the kimchi can be eaten immediately after cooking, or it can be stored and further fermented before eating.
Claims (7)
액상 형태 또는 분말 형태의 소스;를 포함하는 즉석 조리 키트.Dried vegetables containing a texture recovery accelerator consisting of one or more of sodium chloride, magnesium chloride, sodium bicarbonate, and sodium carbonate; and
An instant cooking kit containing a sauce in liquid or powder form.
상기 식감회복촉진제의 농도는 상기 건조 채소의 표면보다 내부가 더 높은 것을 특징으로 하는 즉석 조리 키트.According to paragraph 1,
An instant cooking kit, characterized in that the concentration of the texture recovery accelerator is higher inside the dried vegetable than on the surface.
상기 분말 형태의 소스는 류코노스톡, 락토바실러스, 웨이셀라 중 하나 이상의 유산균을 분말형태로 포함하고 있는 것을 특징으로 하는 즉석 조리 키트. According to paragraph 1,
The powdered sauce is an instant cooking kit characterized in that it contains one or more lactic acid bacteria selected from the group consisting of Leuconostoc, Lactobacillus, and Weissella in powder form.
액상 형태 또는 분말 형태의 소스;를 포함하며,
상기 건조 채소는 염화나트륨, 염화마그네슘, 탄산수소나트륨, 탄산나트륨 중 하나 이상으로 구성된 식감회복촉진제를 포함하는 즉석 김치 키트.dried vegetables, including cabbage or radish; and
Includes a sauce in liquid form or powder form,
The dried vegetables are an instant kimchi kit containing a texture recovery accelerator consisting of one or more of sodium chloride, magnesium chloride, sodium bicarbonate, and sodium carbonate.
상기 식감회복촉진제의 농도는 상기 건조 채소의 표면보다 내부가 더 높은 것을 특징으로 하는 즉석 김치 키트.According to paragraph 4,
An instant kimchi kit, characterized in that the concentration of the texture recovery accelerator is higher inside the dried vegetable than on the surface.
상기 분말 형태의 소스는 류코노스톡, 락토바실러스, 웨이셀라 중 하나 이상의 유산균을 분말형태로 포함하고 있는 것을 특징으로 하는 즉석 김치 키트. According to paragraph 4,
The powdered sauce is an instant kimchi kit characterized in that it contains one or more lactic acid bacteria among Leuconostoc, Lactobacillus, and Weissella in powder form.
상기 채소의 표면에 있는 상기 식감회복촉진제의 농도를 저하시키는 단계; 및
상기 식감회복촉진제를 포함하는 상기 채소를 건조하는 단계;를 포함하는 즉석 조리 키트 제조방법.
Infiltrating vegetables with a texture recovery accelerator consisting of one or more of sodium chloride, magnesium chloride, sodium bicarbonate, and sodium carbonate;
Reducing the concentration of the texture recovery accelerator on the surface of the vegetable; and
A method of manufacturing an instant cooking kit comprising: drying the vegetables containing the texture recovery accelerator.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR200200998Y1 (en) | 2000-04-06 | 2000-11-01 | 정덕교 | Kimchi set |
| KR20010069962A (en) | 2001-05-22 | 2001-07-25 | 백영식 | How to Make Instant Kimchi |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR200200998Y1 (en) | 2000-04-06 | 2000-11-01 | 정덕교 | Kimchi set |
| KR20010069962A (en) | 2001-05-22 | 2001-07-25 | 백영식 | How to Make Instant Kimchi |
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