KR970006121B1 - Method of making drying kimchi slice - Google Patents
Method of making drying kimchi slice Download PDFInfo
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- KR970006121B1 KR970006121B1 KR1019940001878A KR19940001878A KR970006121B1 KR 970006121 B1 KR970006121 B1 KR 970006121B1 KR 1019940001878 A KR1019940001878 A KR 1019940001878A KR 19940001878 A KR19940001878 A KR 19940001878A KR 970006121 B1 KR970006121 B1 KR 970006121B1
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- 235000021109 kimchi Nutrition 0.000 title claims abstract description 63
- 238000001035 drying Methods 0.000 title claims abstract description 45
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 239000002245 particle Substances 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims description 22
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 240000007124 Brassica oleracea Species 0.000 claims description 5
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 5
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 5
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims 2
- 240000002234 Allium sativum Species 0.000 claims 1
- 240000004160 Capsicum annuum Species 0.000 claims 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 235000007862 Capsicum baccatum Nutrition 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 235000006886 Zingiber officinale Nutrition 0.000 claims 1
- 239000001728 capsicum frutescens Substances 0.000 claims 1
- 238000000586 desensitisation Methods 0.000 claims 1
- 235000004611 garlic Nutrition 0.000 claims 1
- 235000008397 ginger Nutrition 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 230000000630 rising effect Effects 0.000 claims 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 230000008569 process Effects 0.000 description 9
- 238000007796 conventional method Methods 0.000 description 4
- 230000000007 visual effect Effects 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 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
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/028—Thin layer-, drum- or roller-drying or by contact with a hot surface
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/48—Thin layer-, drum- or roller-drying
- A23L3/485—Drum- or roller-drying
-
- 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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
본 발명은 복원시 건조김치입자의 2-20배까지의 부피가 증대하는 건조김치입자의 제조방법에 관한 것으로, 더욱 상세하게는 배추 80-85 중량% 및 조미료 15-20 중량%로 이루어진 김치를 산도 3-6으로 숙성시키고 이를 회전식 드럼 열풍 건조기를 이용하여 건조시킴으로써 김치가 둥글게 말리면서 건조되어 복원시 2-20배까지 부피의 증대효과를 가져오는 건조 김치 입자의 제조방법에 관한 것이다.The present invention relates to a method for producing dried kimchi particles, the volume of which is increased by 2-20 times of the dried kimchi particles upon restoration, and more specifically, kimchi consisting of cabbage 80-85 wt% and seasoning 15-20 wt%. It relates to a method of producing dried kimchi particles which are aged by acidity 3-6 and dried using a rotary drum hot air dryer to dry and dry kimchi, resulting in a volume increase effect of 2-20 times upon restoration.
종래의 건조김치 제조방법은 케비넷식 열풍 건조기에 의한 건조공법을 사용하였으므로 복원시 김치입자의 형태나 부피의 변화가 크게 없어 시각적인 효과가 약하고, 건조시 트레이(tray) 충전 두께에 따라 건조 부위가 달라져서 풍미가 떨어지는 단점이 있었다. 한편, 최근에는 일정크기의 용기에 김치를 장입 성형하여 -40℃에서 급속동결 건조시키는 방법이 공지된 바 있다.The conventional method for manufacturing dried kimchi is a drying method using a cabinet-type hot air dryer, so there is no significant change in the shape or volume of kimchi particles during restoration, so that the visual effect is weak. There was a drawback of falling flavor. On the other hand, recently, a method of charge-molding kimchi in a container of a certain size and rapidly freezing drying at -40 ℃ has been known.
본 발명의 목적은 회전식 드럼 열풍 건조기를 사용하여 김치를 건조시킴으로써 김치가 둥글게 말리면서 건조되어 복원시 검조김치입자의 형태가 2-20배까지 부피 변화를 일으켜서 풍부한 시각적 효과를 주고, 식감이 우수하며, 건조상태의 포장이 용이한 건조김치입자의 제조방법을 제공하는데 있다.The purpose of the present invention is to dry the kimchi by drying the kimchi by using a rotary drum hot air dryer to dry the dried kimchi particles form a volume change up to 2-20 times when restored to give a rich visual effect, the texture is excellent In another aspect, the present invention provides a method for preparing dried kimchi particles, which is easily dried.
본 발명의 제조방법은 크게 전처리 공정, 건조공정, 후처리 공정으로 나눌 수 있다. 전처리 공정은 건조기의 특성과 제품의 숙성 정도에 맞추어 김치를 담근 후, 이 김치를 탈수시키거나 또는 탈수시키지 않고, 배추의 심을 제거하여 절단하는 등의 건조에 들어가기 전까지의 과정이다. 건조공정은 초기건조단계, 투입되는 김치의 양과 양념류에 따라 주입 공기의 풍량, 회전 R.P.M, 건조온도 등이 조절되는 항율건조단계, 감율건조단계로 이루어진다. 후처리 공정은 선별, 금속탐지, 살균을 거친 후 제품을 만드는 과정이다.The production method of the present invention can be broadly divided into a pretreatment step, a drying step, and a post-treatment step. The pretreatment process is a process before dipping into kimchi according to the characteristics of the dryer and the degree of maturation of the product, and then starting the drying, such as removing and cutting the core of the cabbage, without dehydrating or dehydrating the kimchi. The drying process consists of an initial drying step, a rate drying step, and a rate reduction drying step in which the air volume of the injected air, the rotational R.P.M, and the drying temperature are controlled according to the amount and seasoning of kimchi. The post-treatment process is the process of making products after screening, metal detection and sterilization.
제1도는 본 발명에 따른 제조방법에 사용되는 열풍 건조기의 개략도.1 is a schematic diagram of a hot air dryer used in the manufacturing method according to the present invention.
제2도는 본 발명에 따른 건조공정의 단계를 시간과 온도로 나타낸 도표이다.2 is a table showing the steps of the drying process according to the invention in time and temperature.
* 도면의 주요부분에 대한 부호의 설명* Explanation of symbols for main parts of the drawings
1 : 투입구 2 : 배출구1: Inlet 2: Outlet
3 : 메쉬 스즈린(mesh screen) 4 : 주입공기3: mesh screen 4: injection air
5 : 배출공기 6 : 회전모터5: exhaust air 6: rotation motor
이와 같은 본 발명의 일실시예를 도면을 참조하여 보다 상세히 설명하면 다음과 같다.An embodiment of the present invention as described above will be described in more detail with reference to the accompanying drawings.
가. 전처리 공정end. Pretreatment process
본 발명에 따른 김치를 담글때에는 일반적인 김치제조법에 따라 담글 수 있으며 배추조직 내부로 분산되지 않는 양념류는 소량 사용한 것이 바람직하다. 이것은 김치가 건조 과정에서 회전될 때 분산이 잘 되지 않는 양념류는 하단으로 떨어지거나 기벽에 붙어 손실이 많아지고, 댐퍼(damper) 기능을 수행하는 메시 스크린(meshscreen ; 3)이 막혀서 열효율이 떨어지는 것을 방지하기 위함이다.When immersing kimchi according to the present invention can be immersed according to the general kimchi production method, it is preferable to use a small amount of spices that do not disperse into the cabbage tissue. This prevents poorly-dispersed seasonings from falling down or sticking to the wall when kimchi is rotated in the drying process, causing a loss of thermal efficiency due to blockage of the mesh screen (3) which functions as a damper. To do this.
따라서, 본 발명에 따른 감치는 특히 김치원료의 조성을 배추 80-85중량%, 양념류 15-20중량%로 하고, 산도 3-6으로 숙성시키는 것이 바람직하다.Therefore, it is preferable to make the composition of the kimchi raw material of kimchi 80-85% by weight, seasonings 15-20% by weight, and aged with acidity 3-6.
숙성된 김치를 탈수시키거나 또는 탈수시키지 않은채 김치의 심부위를 제거하고 줄기와 잎을 분리 절단한다. 상기의 탈수는 고속 원심 탈수기를 사용하여 3,000 R.P.M의 속도로 하는 것이 바람직하다. 줄기와 잎을 분리하는 이유는 줄기의 잎의 두께 및 수분 함량이 다르므로 이에 따라 건조속도와 건조온도 등이 달라지기 때문에 각각 별도로 건조시킴이 바람직하기 때문이다.Dehydrated kimchi is either dehydrated or dehydrated and the stem and leaves are separated and cut. The dehydration is preferably performed at a rate of 3,000 R.P.M using a high speed centrifugal dehydrator. The reason for separating the stem and the leaves is because the thickness and moisture content of the leaves of the stem is different, so drying rate and drying temperature are different accordingly, so it is preferable to dry them separately.
상기의 분리 절단된 줄기와 잎을 최종 건조 입자의 조건에 맞게 절단한다. 즉, 열풍건조 과정에서는 수분이 탈수되면서 김치 내부의 수용성 물질이 수분과 함께 표면에 도달하여 표면 경화 현상이 발생하고 수분이 빠져나가므로써 수축 현상이 발생하게 된다. 이러한 수축현상을 고려하여 건조 완료후의 성상 및 크기에 따라 잎과 줄기를 절단한다.The separated cut stems and leaves are cut to meet the conditions of the final dry particles. That is, during the hot air drying process, as the water is dehydrated, the water-soluble substance inside the kimchi reaches the surface together with the moisture, thereby causing surface hardening and shrinking of the moisture. Considering this shrinkage phenomenon, the leaves and stems are cut according to the characteristics and size after drying.
나. 건조 공정I. Drying process
건조단계는 초기건조 단계 ; 감율건조 단계로 나뉘어지는 바, 이하에서는 각 단계별로 공정을 설명한다.The drying stage is the initial drying stage; Divided into the rate reduction drying step, the following describes the process in each step.
(a) 초기건조 단계 ; 김치의 잎과 줄기를 각각 별도로 건조기에 투입한다. 도 2에 도시한 바와같이 60℃에서 80℃-85℃에 도달할 때까지 온도가 일정비율로 상승하는 온도구배를 갖춘 건조기내에서 1-2시간 건조하여 김치의 성상을 둥글게 말리게 한다.(a) the initial drying stage; Put Kimchi leaves and stems separately in the dryer. As shown in FIG. 2, the temperature of the kimchi is dried by drying for 1-2 hours in a drier having a temperature gradient at which the temperature rises at a constant rate until reaching 60 ° C to 80 ° C to 85 ° C.
(b) 항율건조 단계 ; 항율건조단계에서는 투입된 김치의 종류에 따라 주입공기(4)의 풍량, 회전 모터(6)에 의한 회전 R.P.M, 건조 온도, 소요시간 등이 광범위하게 선택, 적용될 수 있다. 특히, 건조기에 투입되어 있는 김치가 잎인 경우에는 80℃에서 1-2시간, 줄기인 경우에는 85℃에서 1-2시간 동안, 5R.P.M이 모터 회전속도로 건조시키는 것이 바람직하다.(b) rate drying step; In the constant drying step, the air volume of the injected air 4, the rotational R.P.M by the rotary motor 6, the drying temperature, the required time, etc. may be widely selected and applied according to the type of kimchi introduced. In particular, it is preferable that 5R.P.M is dried at a motor rotational speed for 1-2 hours at 80 ° C. for 1-2 hours at 80 ° C. for leaves and 1-2 hours at 85 ° C. for stems.
(c) 감율건조 단계 ; 상기 80℃에서 부터 일정비율로 온도가 하강하여 소정시간 후 60℃에 도달한 후, 계속해서 이 도달온도를 유지하는 온도구배를 갖는 건조기 내에서 항율건조후의 김치를 30분-1시간 마무리 건조를 실시하여, 건조기 본체를 30°의 각도로 기울게 하여 회전시키면서 건조된 내용물을 배출구(2)를 통해 배출시킨다.(c) rate reduction drying step; After the temperature drops from the 80 ° C. at a constant rate to reach 60 ° C. after a predetermined time, the kimchi after the drying of the constant temperature is finished in the dryer for 30 minutes to 1 hour in a drier having a temperature gradient that maintains the temperature. The dried contents are discharged through the outlet 2 while the dryer body is inclined at an angle of 30 ° and rotated.
다. 후처리 공정All. Post-treatment process
건조기로부터 배출된 상기 내용물을 선별하고 금속탐지기의 통과 및 자외선 살균을 거친후 최종제품을 얻는다. 이러한 방법으로 얻어진 건조김치는 김치가 둥글게 말리면서 건조되므로 복원시 검조김치입자의 형태가 2-20배까지 부피변화를 일으켜서 풍부한 시각적 효과를 주는 한편, 식감이 우수하고, 건조 상태의 포장이 용이하며, 물리적으로 회전시키면서 건조하기 때문에 건조부위가 고르고, 따라서 풍미가 향상되는 효과가 있다. 이하, 본발명을 실시예에 의거하여 더욱 상세히 설명하면 다음과 같다.The contents discharged from the dryer are sorted, passed through a metal detector and subjected to ultraviolet sterilization to obtain a final product. The dried kimchi obtained by this method is dried and dried as the kimchi is rounded, so the shape of the gum kimchi particles during restoration restores the volume change up to 2-20 times, giving a rich visual effect, excellent texture, and easy packing in the dry state. Since it is dried while being physically rotated, the dry part is even, and thus the flavor is improved. Hereinafter, the present invention will be described in more detail with reference to Examples.
실시예 1Example 1
본 발명에 따른 김치원료의 조성과 기존 방식에 사용되는 김치원료의 조성예를 비교하여 (표 1)에 기재하였다.The composition of the kimchi raw material according to the present invention and the composition of the kimchi raw material used in the existing method is compared and described in (Table 1).
실시예 2Example 2
배추 80-85중량%의 조미료 15-20중량%로 제조한 김치를 산도 3-6으로 숙성시키고 고속 원심 탈수기를 사용하여 3,000R.P.M의 속도로 탈수시켰다. 탈수된 김치의 심부위를 제거한 다음, 열풍건조 과정에서의 수축 현상 및 건조 완료후의 성상을 고려하여 결정된 크기로 절단하였다. 이를 본 발명의 방법에 따라 건조시키고, 건조 전후의 크기 및 성상을 기존방식의 것과 비교하였다.Kimchi prepared with cabbage 80-85 wt% seasoning 15-20 wt% was aged to pH 3-6 and dehydrated at a rate of 3,000 R.P.M using a high speed centrifugal dehydrator. After removing the core part of the dehydrated kimchi, it was cut to a size determined in consideration of the shrinkage phenomenon in the hot air drying process and the properties after completion of drying. It was dried according to the method of the present invention, and the size and properties before and after drying were compared with those of the conventional method.
또한. 산도 3-6으로 숙성시킨 상기 김치를 탈수시키지 않은것 이외에는 상기와 동일한 방법으로 건조김치입자를 제조하였다. 건조 전후의 크기 및 성상을 비교해본 결과 상기 탈수된 경우와 동일하였다.Also. Dry kimchi particles were prepared in the same manner as described above, except that the kimchi which had been aged at pH 3-6 was not dehydrated. Comparing the size and properties before and after drying was the same as the case of dehydration.
결과를 (표 2)에 나타내었다.The results are shown in Table 2.
상기 결과로 부터 알 수 있는 바와 같이 본 발명에 따라 제조된 검조김치입자의 크기와 성상은 기존 방식에 의해 제조된 건조김치입자와 달리 일정한 형태 및 크기를 나타내었다. 이는 복원시 큰 부피 팽창 효과를 주는 한 요인이 될 수 있다.As can be seen from the above results, the size and properties of the prepared kimchi particles according to the present invention showed a constant shape and size, unlike the dried kimchi particles prepared by the conventional method. This may be one factor that gives a large volume expansion effect upon restoration.
실시예 3Example 3
실시예 2와 동일한 방법으로 제조한 건조김치 입자의 물리적 성상 및 외관특성을 기존의 케비넷방식으로 얻어진 건조김치입자와 비교하였다.The physical properties and appearance characteristics of the dried kimchi particles prepared in the same manner as in Example 2 were compared with the dried kimchi particles obtained by the conventional cabinet method.
이 결과를 (표 3)에 나타내었다.This result is shown in (Table 3).
상기 결과로부터 알 수 있는 바와 같이, 본 발명에 따라 제조된 건조김치 입자는 그 복원성이 뛰어나며, 외관이나 관능적인 면에서도 기존의 방법으로 얻어진 것보다 우수하며, 본 발명에 따른 건조김치는 김치가 둥글게 말리면서 건조되므로 복원시 건조김치입자의 형태가 2-20배까지 부피 변화를 일으켜서 풍부한 시각적 효과를 주는 한편 식감이 우수하고, 건조상태의 포장이 용이하며, 물리적으로 회전시키면서 건조하기 때문에 건조 부위가 고르고 따라서 풍미가 향상되는 효과가 있다.As can be seen from the above results, the dried kimchi particles prepared according to the present invention have excellent resilience, and are superior to those obtained by conventional methods in terms of appearance and sensuality, and the dried kimchi according to the present invention has a rounded kimchi. As it is dried and dried, the shape of dried kimchi particles during restoration restores volume changes up to 2-20 times, giving a rich visual effect, excellent texture, easy packing in dry state, and drying while physically rotating. Evenly, the flavor is improved.
Claims (6)
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| KR1019940001878A KR970006121B1 (en) | 1994-02-02 | 1994-02-02 | Method of making drying kimchi slice |
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