WO2000003608A1

WO2000003608A1 - Pulverized kimchi seasoning composition and its preparing method

Info

Publication number: WO2000003608A1
Application number: PCT/KR1999/000348
Authority: WO
Inventors: Jung Moon Lee; Young Eun Lee; Mi Ran Jeoung
Original assignee: Jung Moon Lee; Young Eun Lee; Mi Ran Jeoung
Priority date: 1998-07-14
Filing date: 1999-06-30
Publication date: 2000-01-27
Also published as: JP2949119B1; KR100329416B1; KR19990046173A; AU4532199A; JP2000041614A

Abstract

The present invention provides a pulverized Kimchi seasoning composition and its preparing method in which a mixture of glutinous rice gruel and salted fish is lyophilized and powdered to minimize acidification of fat in the salted fish and subsidiary materials and spices are added in the dried state to the mixture exactly at a desired composition ratio, so that Kimchi has a standardized flavor with good preservability and easiness of use and is sanitary and nutritious with enhanced ripening time and high rated sensory characteristics. Furthermore, the novel composition makes it possible to preserve Kimchi at room temperature for a long time enough not to be limited in export with respect to its long-term preservability and can be mixed with Kimchi instantly after addition of water thereto so as to prepare Kimchi for a reduced time.

Description

PULVERIZED KIMCHI SEASONING COMPOSITION AND ITS PREPARING METHOD

Technical Field The present invention generally relates to a pulverized Kimchi seasoning composition and its preparing method. More particularly, the present invention relates to a pulverized Kimchi seasoning composition and its preparing method in which a mixture of glutinous rice gruel and salted fish is dried through lyophilization and various subsidiary materials, spices and additives are added to the mixture in a dried state, thereby providing Kimchi with good preservability. retarding fermentation and ripening time and allowing consumers to prepare Kimchi of high rated sensory characteristics in an easy and sanitary way.

Background Art Kimchi is a traditional fermented food native to Korea made by precocious fermentation after adding subsidiary materials and spices to a kind of vegetables such as Chinese cabbage and radish, etc. and adjusting concentration of salt through adding up of salt and salted fishes. Kimchi increases taste and appetite through various lactic, amino and nucleic acids produced in precocity, and is good source of various vitamins and minerals as important food presenting harmony to menu. Moreover, with its sufficient diet fiber, it prevents constipation and has good effect on adult diseases.

On the other hand, salted fishes added as spices in Kimchi production are sources of amino acids and calcium, and are known to give anti-cancer and immunit} effects with lactic acid growing in fermentation process. Kimchi. as above mentioned, is not only necessaries to Korean but health food proven in its effects, and has led our food culture as yet.

However, recipe of Kimchi is complex and it is difficult to get its original taste without standardization recipe.

By the way. with lots of reasons such as female participation in societ} . growth of food and clothing industries, changes in residence environment, economic and social changes, foreigner's Kimchi preference increase since Seoul Olympic in 1988 and scientific proofs on Kimchi's superiority, industrial production of Kimchi is remarkably demanded and Kimchi manufacturing industries have been activated as export industry.

Since existing Kimchi recipes have been difficult to guarantee quality equalit} in industrial Kimchi production, and have many problems like

deterioration caused by different fermentation to precocity conditions of Kimchi during distribution, they have prevented Kimchi industrialization.

Therefore, for solving such a problem, some immediate seasoning composition of Kimchi have been developed. As an example, a recipe to produce immediate pulverized Kimchi seasoning through vacuum freeze-drying after mixing natural spices as salted anchovy fluid, pepper powder, ginger and garlic, etc, and refined salt, sugar powder taffy, splendid starch. MSG, and citric acid, glycine. ascorbic acid and tocopherol for enriching nutrition and preservation extension, and adding refined water to produce semi-paste state.

As another example, there are fluid state Kimchi seasoning immediate manufactured without sterilization process after melting and adding refined salt, sugar. powdered taffy, splendid starch. MSG and glyroid as stabilization agent in water. adding processed garlic, ginger, powered pepper and salted anchovy fluid, adding fixed amount of refined water to perform complete uniform agitation, filling them in fixed amount of container. Existing commercial enveloped or fluid state Kimchies are not economical. because, as above mentioned, it is difficult to preserve during long period of time since low temperature preservation is necessary, there are problems on distance in distribution with fermentation in distribution process, and refrigeration and freezing systems are necessarily used.

In addition, though said problems can be solved in existing pulverized instant Kimchi seasoning added with glycine. ascorbic acid and tocopherol to extend Kimchi' s preservation, a large volume of mixture tank and power are necessary in manufacturing process to perform vacuum freezing drying after mixing all materials and producing semi-paste state, development of pulverized Kimchi seasoning complex that is more convenient and easy to add and subtract various second materials and spices according to preference.

Disclosure of Invention

Accordingly, the present invention is directed to a pulverized Kimchi seasoning composition and its preparing method that substantially obviates one or more of the problems due to limitations and disadvantages of the related art. An object of the present invention is to provide a pulverized Kimchi seasoning composition that can solve the problems with the conventional commercial enveloped Kimchi or the related seasoning in an aspect of distribution and preservation.

Another object of the present invention is to provide a method for preparing a pulverized Kimchi seasoning composition in which all sorts of spices necessary to

Kimchi are mixed uniformly so as for customers to prepare delicious Kimchi with its characteristic taste in a simple and easy way.

Further another object of the present invention is to provide a method for preparing a pulverized Kimchi seasoning composition that is prepared in accordance to the commercial purpose with a freeze-dried mixture of glutinous rice gruel and salted fish and all necessary subsidiary materials and spices being dried and pulverized. Further another object of the present invention is to provide a method for preparing a pulverized Kimchi seasoning composition that is prepared with all subsidiary materials and spices necessary to a Kimchi recipe are separately lyophilized so as for customers to mix them at a desired composition ratio according to the individual customers preferences and prepare Kimchi having a good and characteristic flavor.

Further another object of the present invention is to provide a method for preparing a pulverized Kimchi seasoning composition that is capable of standardizing the flavor of Kimchi because dried materials are allowed to add quantitatively.

Further another object of the present invention is to provide a method for preparing a pulverized Kimchi seasoning composition that can be preserved for a long time at the room temperature and thus useful for exportation.

Still further another object of the present invention is to provide a method for preparing a pulverized Kimchi seasoning composition that is directed to standardize Kimchi and simplify the preparation of Kimchi so as for busy persons to prepare Kimchi instantly in a simple and easy way.

To achieve the objects, the pulverized Kimchi seasoning composition of the present invention includes a lyophilized mixture of glutinous rice gruel and pickle fish juice: a pulverized mixture of lyophilized subsidiary materials and spices; and additives.

Best Mode for Carrying out the Invention

Reference will be now made in detail to the preferred embodiments of the present invention.

The present invention is directed to a dried and pulverized Kimchi seasoning composition containing various subsidiary materials and spices necessary to Kimchi. such as powdered red pepper, garlic, ginger, carrot, onion, stone-leek, sesame seeds, salted fish and glutinous rice gruel, etc. Any one who wants to prepare a Kimchi easily has only to add water to the pulverized Kimchi seasoning composition, which is prepared with the subsidiary materials and spices in a proper composition ratio according to the standardized recipe and makes it possible to realize the traditional flavor of Kimchi own in a simple and easy way.

The dried and pulverized Kimchi seasoning composition of the present invention contains all sorts of subsidiary materials and spices necessary to Kimchi and additives to supplement the flavor and nutrition of Kimchi and is suitable for the public taste, so as for consumers to prepare Kimchi in an easy and economical way. Furthermore, the present invention Kimchi seasoning composition employs dried or lyophilized materials to realize the respective materials own taste and flavor and is easy to preserve with good sensory characteristics because the materials used therein are processed in a sanitary manner and mixed in the standardized composition ratio.

The present invention Kimchi seasoning composition uniformly includes various seasonings such as powdered red pepper, garlic, ginger, stone-leek, carrot, onion, salted fish, glutinous rice gruel, salt, sugar and sesame seed, etc. The composition further includes health foodstuffs, e.g.. oyster, shrimp and sea tangle that supplement the nutritious composition and enhance the sense of tissue peculiar to Kimchi to increase the functionality. It is therefore possible to prepare Kimchi easily anywhere and any time using vegetables and the Kimchi seasoning composition that is prepared to realize the Kimchi own flavor with all sorts of spices mixed in a standardized ratio. A preparation of the present invention Kimchi seasoning composition will be described in detail as follows.

<First Stage: Selection and Processing of Materials> 1 ) Sea tangle sauce

A good quality sea tangle is cut in a length of 5-6 cm. washed and soaked in the water for one hour. The sea tangle in the water is heated and stopped being heated for 5 min when it begins to boil, so that the sea tangle is soaked out to prepared sea tangle sauce. The sea tangle and the remnants are filtered out from the sea tangle sauce. The separated sea tangle sauce is then cooled.

2) Glutinous rice gruel

Glutinous rice washed and soaked in the water is pulverized into glutinous rice flour, which is added to the sea tangle sauce and heated at a relatively low temperature. The glutinous rice flour in the sea tangle sauce is heated into glutinous rice gruel for more about 10 min after it begins to boil. The glutinous rice gruel is then cooled at the room temperature.

Here, the ratio of glutinous rice to sea tangle sauce is preferably 1 :5.

The sea tangle sauce, which is added to the boiling glutinous rice gruel. provides full-bodied taste to Kimchi. A component of the sea tangle, glutamic acid gives Kimchi a pleasant and good taste to enhance the flavor of the pulverized Kimchi seasoning composition. Also, the Kimchi seasoning composition mixed with the sea tangle sauce reduces the sourish taste of Kimchi to meet the preference of those who dislike the sour taste and delay s the ripening time to enhance the preservation of Kimchi.

It may also be possible to use glutinous rice gruel that is prepared with purified water instead of the sea tangle sauce.

3 ) Salted fish

For salted fish used herein, use is made of salted fish juice that is either commercially available or prepared from commercial salted fish by a known method. The present invention employs a commercially available salted fish juice.

There is no limitation on the salted fish juice and the consumer may select salted anchovy juice or any other salted fish juices.

4) Mixing glutinous rice gruel with salted fish and lyophilization

The glutinous rice gruel is mixed with salted fish in the ratio of 5:1 to 6: 1. The mixture is stirred and freeze-dried by way of lyophilization. The dried mixture is then pulverized to 35 meshes.

The mixing and lyophilizing process of glutinous rice gruel and salted fish minimizes acidification of fat in the salted fish.

5) Garlic, ginger, stone-leek, onion and carrot

Fresh garlic, ginger, stone-leek, onion, carrot and the like are removed of non-edible portions and washed cleanly.

6) Shrimp and oyster

Marine products such as shrimps and oysters are washed with water to eliminate contaminants and non-edible portions thereof.

Shrimps contain chitin (25-30%) that is a natural polymer constituting the outer skin tissue, as well as a large quantity of calcium in the form of calcium carbonate (40-50%). Recently, many studies are being made on chitin, the principal component of shrimp body in regards to its biological decomposition, stability and so forth, so that chitin is reported to be efficacious as an anti-colesterole or anti- tumor agent and expected to be use for health foods. An addition of shrimps to the present invention Kimchi seasoning composition hardens the tissue of Kimchi cabbage, since calcium contained in the shrimps combines with pectin of plant cells to prevent the tissue from becoming soft in the course of ripening and fermentation. And. calcium carbonate neutralizes an excessπ e acid in Kimchi to enhance

of Kimchi and combines with lactic acid produced during the fermentation of Kimchi to form calcium lactate. which enhances absorption of calcium and supplement nutrition of Kimchi.

On the other hand, oysters are a kind of alkaline foodstuff containing proteins, vitamins and calcium that is enriched with nutritions and greatly digestible. An addition of oysters makes Kimchi have a good and pleasant taste peculiar to oysters with increasing the preference of consumers.

7) Freeze-drying or hot-air drying of garlic, ginger, stone-leek, onion, carrot. shrimp and oyster.

The above-mentioned materials such as garlic, ginger, stone-leek, onion, carrot, shrimps and oysters are sliced into pieces with a cutter, or granulated or roughly pulverized with a pulverizer, and then lyophilized in a freeze-drying machine for about 15-20 hours. The subsidiary materials and the spices may not be freeze-dried but hot-air dried in a hot-air drying machine at 60-70 for 5-6 hours, or at 80-90 for 3 hours.

Pulverization of the subsidiary materials and the spices is performed without limitation at any time, i.e., before or after the drying procedure. 8) Powdered red pepper

Powdered red pepper is selected and purified.

9) Sesame seeds

Sesame seeds are washed with water, dehydrated and parched.

<Second Stage: Preparation> Additives such as Sugar. MSG and Mixgel G. etc. are mixed with the respective materials in the standardized composition ratio in a mixing tank to prepare a pulverized Kimchi seasoning composition. The standardized ratio can be varied by the request of the consumer.

The pulverized Kimchi seasoning composition is applicable to preparation of every kinds of Kimchi. easy to use and excellent in preservability. sanitary and sensory characteristics. The composition is also advantageous in that change of the components thereof can be prevented. The term imchi used herein is not limited to cabbages but refers to every kinds of pickled vegetables including Chongkak Kimchi, Goddlepheggi Kimchi. etc. In the preparation of Kimchi. the content of the pickled vegetables ma> be varied depending on the characteristic of Kimchi. Example 1

Glutinous rice flour is mixed with purified water in the ratio of 1 :5 to prepare glutinous rice gruel, which is then boiled and cooled.

The cooled glutinous rice gruel is mixed with pickle juice in the ratio of 5: 1 to 6:1 and the mixture is dried by way of a lyophilizing technique and pulverized to 35 meshes.

In the meanwhile, garlic, ginger, stone-leek, onion, carrot and the like are removed of non-edible portions and washed. The trimmed vegetables are sliced into pieces suitable to the distinctive quality of their own with a cutter, or granulated or roughly pulverized with a pulverizer, and then lyophilized. Sesame seeds are washed cleanly, dehydrated and parched.

The dried and pulverized materials are mixed with 1.2% of the pulverized mixture of glutinous rice gruel and salted fish. 4.3% of powdered red pepper. 0.8% of dried garlic. 0.2% of ginger, 1.2% of stone-leek, 0.6% of onion, 0.4% of carrot and 1.3-1.4% of a mixture of salt, sesame-seeds, sugar. MSG and Mixgel G. based on lOOg of salted cabbage. As a result of which there is completed the pulverized Kimchi seasoning composition according to the present invention, which is then put in a container.

Example 2

A pulverized Kimchi seasoning composition is prepared in the same procedures as described with reference to Example 1 with an exception that garlic, ginger, stone-leek, onion, carrot and the like are not lyophilized but hot-air dried at about 60-70 for 5-6 hours or about 80-90 for 3 hours. Example 3

A sea tangle is cut in a length of 5-6 cm, washed and soaked in the water. The sea tangle in the water is heated and stopped being heated for 5 min when it begins to boil, so that the sea tangle is soaked out to prepared sea tangle sauce. The sea tangle sauce is strained off the sea tangle and the remnants and cooled.

Thereafter, glutinous rice flour, prepared by soaking washed glutinous rice in the water and pulverizing the soaked glutinous rice, is mixed with the sea tangle sauce in the ratio of 1 :5 and heated. The mixture is heated for more about 10 min after it begins to boil, to prepare a glutinous rice gruel, which is then cooled at the room temperature.

The glutinous rice gruel is mixed with a commercial pickled fish juice in the ratio of 5 : 1 to 6: 1. The mixture is dried by way of lyophilization and pulverized. The other materials used herein are hot-air dried and added to the mixture of glutinous rice gruel and pickled fish juice, so as to complete a Kimchi seasoning composition.

Example 4

A Kimchi seasoning composition is prepared in the same procedures as described with reference to Example 2 with an exception that dried shrimps are added in an amount of 0.6% based on 100 g of pickled cabbage. Experimental Example 1

Cabbages are pickled into Kimchi with the respective pulverized Kimchi seasoning composition prepared in Examples 1 to 4.

First, a selected cabbage is taken off the roots and split into four pieces, which are remained in 15% brine for 4-8 hours, washed three times and then dehydrated for 1-2 hours.

Based on 100 g of the pickled cabbage, water is added to 12.7-13.3 g of the Kimchi seasoning compositions each prepared in Examples 1 to 4 to make the volume of the mixture 1.3-1.5 times as large as the composition. The composition- water mixture is kept for 10 min into a paste and mixed up among the leaves of the cabbage to complete a cabbage Kimchi.

The control is prepared in an ordinary home cooking style in which raw materials e.g.. garlic, ginger, stone-leek, onion, carrot, and the like are mixed with glutinous rice gruel, pickled fish juice, salt, sugar. MSG, Mixgel G, etc. as much as the dried seasoning composition.

Each cabbage Kimchi is ripened at the room temperature for one day and stored at a temperature of 5-6 . During the storage, sensory tests are performed for the cabbages at a time most opportune for the ripeness. The results are shown in Table 1.

A sensory test is performed with eight panels who have much knowledge about the sensory characteristics at a time most opportune for the ripeness, i.e., on the fourth day after preparation of the Kimchi. Items of the sensory test include visual appearance (color, seasoning- harmonized appearance), taste (sourish, pleasant, tangy, thick, full-bodied), feeling for material (crispness) and overall flavor. The sensory quality of the Kimchi is appraised into seven rates, in which the quality increases from 1^st to 7^th rates.

The results of the sensory test undergo examination for permissibility by way of a distribution analysis (ANOVA). The results of samples turned out to be permissible are subjected to DUNCAN multi-range examination. Table

It should be noted that there exists a significant difference between the marks without superscription in Table 1.

Table 1 shows that there is no statistically significant difference among the five Kimchies in Examples 1 to 5 in regard of visual appearance (color, harmony with seasonings) and tastes (pleasant taste, full-bodied taste, thick taste). It is accordingly understood that the Kimchies prepared with the present invention seasoning composition have almost no difference from the ordinary hand-made Kimchi.

However, there appears a statistically significant difference in the sourish taste at a significance level of 0.05 (5%). the tangy taste at 0.1 (10%). crispness at 0.05 (5%) and flavor at 0.01 (1%).

Table 1 also shows that the pulverized Kimchi seasoning composition of the present invention, compared with an ordinary hand-made Kimchi, is a non- perishable foodstuff with stronger tangy taste and exhibits more crispness due to the freezed and hot-air dried seasonings. For the flavor, it may be said that the Kimchies prepared with the present invention Kimchi seasoning composition are comparable to or more excellent than the ordinary hand-made Kimchies.

The Kimchi prepared with the Kimchi seasoning composition using the sea tangle sauce tastes sour less than any other Kimchi. This is because the Kimchi prepared with the sea tangle sauce is retarded in ripening relative to the other samples and thus rated low in regards to the other test items as well as the sourish taste. It is accordingly considered that the Kimchi seasoning composition with the sea tangle sauce added thereto has an effect for extending the preservation period of Kimchi.

As described above, the present invention Kimchi seasoning composition is prepared by mixing glutinous rice gruel made of glutinous rice in a sea tangle sauce with salted fish, subjecting the mixture lyophilization and pulverization and adding a variety of dried subsidiary materials, spices and different additives to the pulverized mixture. The Kimchi seasoning composition can be used in a simple and sanitan way to prepare Kimchi of good quality and sensory characteristics comparable to those of the existing hand-made Kimchi. contains special components such as sea tangle, shrimps and oysters to supplement flavor, texture and nutrition of Kimchi and enhance preservability for a long time, and meets the individual customer preference because of easiness to regulate the composition ratio of the respective materials. The composition is a light-weighted powder that can be preserved for a long time enough to reduce expenditure for storage and distribution and enables customers at home or in other countries to prepare Kimchi instantly.

Industrial Applicability

It is therefore possible to provide Kimchi products of traditional and pleasant taste all over the world. Furthermore, the present invention allows the respective materials to be used in the seasoning composition at a desired composition ratio so as to secure standardization of flavor. Because the Kimchi seasoning composition is powdered, the markets for its exportation can be further developed without limitation on the locations and customers can enjoy preparing Kimchi instantly in a simple and easy way. i.e., pouring water to the Kimchi seasoning composition and then mixing with salted vegetables. This simple and easy preparation reduces the time for Kimchi preparation. Furthermore, the present invention contributes to protection of farm households and price stability of farm products, since it is possible to purchase on a large scale the respective materials of the composition, such as powdered red pepper, garlic, ginger, stone-leek, onion, carrot, sesame seeds and glutinous rice and dry them for purpose of long-term storage preservation.

Claims

WHAT IS CLAIMED IS:

1. A pulverized Kimchi seasoning composition comprising: a lyophilized mixture of glutinous rice gruel and salted fish juice; a pulverized mixture of lyophilized subsidiary materials and spices; and additives.

2. A method for preparing a pulverized Kimchi seasoning composition including the step of mixing a lyophilized mixture of glutinous rice gruel and salted fish juice, a pulverized mixture of lyophilized subsidiary materials and spices; and additives.

3. The method as claimed in claim 2. wherein the glutinous rice gruel is prepared in a sea tangle sauce.

4. The method as claimed in claim 2, wherein the glutinous rice gruel is prepared in purified water.

5. The method as claimed in claim 2. wherein the subsidiary materials and spices are selected from the group consisting of powdered red pepper, garlic, ginger. stone-leek, sesame seeds, onion, carrot, shrimp and oyster.

6. The method as claimed in claim 2. wherein use is made of subsidiary materials and spices hot-air dried at 60-70 for 5-6 hours or at 80-90 for 3 hours, instead of the lyophilized subsidiary materials and spices.