KR870000027B1 - Method for manufacturing kimchi product - Google Patents

Abstract

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Description

How to make instant kimchi stew base

The present invention relates to a method for preparing instant kimchi stew base by mixing and seasoning salted cabbage with paste or powdered salted and seasoned sauce that can maintain an ideal taste for dipping kimchi, and then vaccinating and drying the matured kimchi. .

Kimchi is a traditional fermented food involving indigenous bacteria and yeast. Its main ingredients are Chinese cabbage and radish. In addition, various ingredients, seasonings and spices are added and fermented with wild lactobacillus. Ideally, the pH should be maintained at pH 4.0-4.5, and the anaerobic conditions of kimchi ripening will further inhibit the oxidative breakdown of vitamins.

Traditionally, Koreans who prefer jjigae and tangyu enjoy eating kimchi stew with a little bit of sour taste.

However, kimchi stew for kimchi used in general households does not use well-aged maturity, and mainly used overcooked kimchi. Kimchi stew varies greatly depending on the degree of ripening of kimchi. It is counterproductive and, moreover, making kimchi for kimchi separately is uneconomical.

In recent years, the present inventors compensated for the inconvenience of preparing salty seasonings, garlic, and seasonings, which are the most important ingredients in our diet and spend much time in preparation.

In other words, paste or powder salted seafood and seasoning to make it easy to mix and mix the ingredients necessary for making kimchi to make the kimchi's original taste even higher to enhance the taste and it is convenient and economical anytime, anywhere. Invented a method of manufacturing an instant kimchi stew base with a high shelf life so that kimchi stew can be ingested.

Specific manufacturing process of the present invention is as follows.

First step (selection and processing of vegetables)

Cut the cabbage into the appropriate size, wash it, and rinse it with 10% saline for 24 hours to remove water from the cabbage and wash it.

During this washing process, the fermentation rate tends to decrease with increasing salt addition. When the salt concentration is more than 6%, the color and taste of Chinese cabbage is bad. Adjust to 3%.

2nd process (processing of salted fish and seasoning)

After mixing the preservatives and edible acidic ingredients within the allowable value with salted seafood produced by the known method, browning phenomenon and cooking by volatilization of flavor components and instant oxidation of raw materials themselves Process to paste or powder with salted salts prepared before adding lactose and natural extract to prevent loss of fragrance by heating.

3rd process (fermentation aging and powdering)

Mix the instant salted salt and seasoning prepared in the second process to the cabbage of 2-3% salted cabbage.The pH of 4.0-4.5, the stable pH of vitamin C, is aged to 0.3% -0.8% (based on lactic acid). After adding sodium salt glutamate, freeze-drying the broth of kimchi or a mixture of this broth and powder to make instant kimchi base.

The above will be described according to the embodiment as follows.

Example 1

(1) Select thin cabbage with thin skin and hard stem, cut it into proper size (1 × 2㎝), wash it in clean water, leave it in 10% salt water for 24 hours, and dehydrate water in cabbage for final salt concentration. Wash with 2-3%.

% 소르빈산 칼륨염 및 구연산을 적당량 첨가한다.(2) Salted anchovies such as lysine, methionine, and phenylalanine, which are essential amino acids, are salted (about 1: 5 by weight), and the filtered filtrate is dissolved in acetic acid and alcohol after boiling.

A suitable amount of% potassium sorbate and citric acid are added.

(3) Add red pepper powder, sodium glutamate and 1-10wt% lactose to the ground, stripped of selected ginger and garlic, and mix it with prepared anchovy salt, mix it in a vacuum sealed container, and stir, spread the fragrance and taste evenly. It has its own taste and is mixed and spray dried to powder it.

(4) Mix radishes, carrots, seasonings, etc. with cabbage of 1 and powdered salted fish and seasoning of 3, and prepare kimchi juice from pipette from kimchi, which has a good flavor in advance, and make the incubator of Table 1 according to the planar culture method. When diluting and appearing within 10 colonies on one plane, these colonies are re-incubated and added to the purely isolated streptococcus strain, and stored at 15-20C for 3-4 days at pH 4.5 total acidity of 0.3-0.8% (based on lactic acid). Fermentation is aged until.

TABLE 1

According to the Routin test for the identification of Bacteria used by the Society of American Bacteriologist, the fungus was evaluated according to Bergey's Manual of Determinative Bacteriology, which did not form spores and was found to be Gram positive and catalase negative streptococcus.

(5) Add appropriate amount of saline and sodium glutamate, compress the Kimchi juice from compressed and concentrate it in the form of a paste, lyophilize and pulverize, and wet the remaining solids with a pulverizer, then freeze-dried and crushed A kimchi stew base product was obtained.

(6) The resulting kimchi juice was mixed with powder to freeze-dried or spray-dried to obtain an instant kimchi stew base.

Example 2

(1) After fermentation of kimchi in the same manner as in 1, 2, 3, and 4 of Example 1, flavored 5'- nucleotide sodium and salt sodium glutamate, which are by-products of free amino acid and nucleic acid, are added and finely divided. The filtrate was spray dried to the filtrate, and the solid was freeze-dried to obtain an instant kimchi stew base.

Claims (1)

Known kimchi is prepared by mixing and ripening salted Chinese cabbage mixed with preservatives and edible acidic flavors, and Chinese cabbage pickled in paste or powdered powder by adding lactose as excipient to natural spices. Lyophilized or spray-dried to prepare instant kimchi stew base with the taste and flavor of kimchi.