WO2016024665A1

WO2016024665A1 - Tomato kimchi using fresh red peppers and method for producing same

Info

Publication number: WO2016024665A1
Application number: PCT/KR2014/009865
Authority: WO
Inventors: 윤석탁
Original assignee: 주식회사 이조식품
Priority date: 2014-08-14
Filing date: 2014-10-21
Publication date: 2016-02-18
Also published as: KR20160020746A

Abstract

The present invention relates to kimchi and a method for producing same, and provided is tomato kimchi, using fresh red peppers, comprising, with respect to 35-45 wt parts fresh red peppers, 4-4.5 wt parts refined salt, 11-12 wt parts red pepper flakes, 8.5-8.9 wt parts starch syrup, 0.8-1.2 wt parts ginseng, 3-5 wt parts ethanol alcohol, 0.8-1.2 wt parts saltwort powder, and 8-13 wt parts tomatoes.

Description

Tomato Kimchi Using Fresh Red Pepper and Its Manufacturing Method

The present invention relates to kimchi and a method for producing the same, and more particularly, to a kimchi and a method for producing the same using tomatoes that are processed in various forms and enjoyed by everyone in the world.

Kimchi has been eaten a lot as a traditional fermented food of Korea and is still loved as a food that can not be missed at our table.

In addition, Kimchi has been widely used in many countries due to the nutrition and texture of Kimchi, and Kimchi is also made in various ways due to the influence and westernization and diversification of dietary life. .

On the other hand, tomato is a crop that is produced a lot around the world, and consumed as it is produced or made of processed foods such as jam, and many people use it.

Such tomatoes are referred to in terms of their size as common tomatoes and cherry tomatoes, and these tomatoes are edible as fruits, or processed into salads, juices, jams, capps and the like.

In order to use such tomatoes or to provide a variety of kimchi, various kimchi and its manufacturing method have been developed.

For example, in Korean Patent Laid-Open Publication No. 2011-0077803, which discloses a method for preparing tomato kimchi, a method of pickling tomatoes using salt by using tomatoes, garlic, red pepper powder, green onion, onion, salted fish, buttercup, leek, sugar, and salt is used. Providing.

In addition, Korean Patent Application Publication No. 2011-0086575 filed by the applicant of the present disclosure further discloses a method of using ginseng as an auxiliary material while disclosing a method for preparing tomato ginseng kimchi.

In addition, Korean Patent Laid-Open Publication No. 2002-0024116, which discloses a method for producing kimchi containing a substance, provides a method for producing kimchi using herbal medicines, seaweeds, animals, minerals, plants, and the like.

Meanwhile, in Korean Patent No. 10-0871400, which discloses kimchi containing acupuncture tomato and a method of manufacturing the same, a sugar alcohol concentration selected from xylitol, erythritol, paratinose, mannitol, and maltitol is dissolved in purified water to form a sugar alcohol concentration. 1 to 5 wt% of at least one selected from calcium citrate, calcium gluconate and calcium lactate is added to the sugar alcohol solution having a content of 10 to 60%, and 12 to 24 hours at 4 to 10 ° C in the sugar alcohol solution to which the calcium is added. Kimchi containing acupuncture tomato immersed during tomato, and a method for producing the same.

In another Patent No. 10-1145428, Solids, including turnip, Kolbi; Turkish type water kimchi composition consisting of a liquid base containing salt, sugar, vinegar and water and a method for producing the same are disclosed. In Korean Patent No. 10-1380633, ginseng, red ginseng, chlorophyll powder, which is a functional food ingredient, is used as a kimchi raw material. , Green tea extract, propolis extract, shark liver oil, leaflet extract, coenzyme, pycnogenol, and functional nutrients vitamin E, B1, B2, niacin, vitamin B12, vitamin B6, vitamin C, calcium, magnesium, iron, zinc, selenium, The anti-aging functional kimchi containing chromium etc. and its manufacturing method are disclosed.

However, the above-mentioned prior arts are considered to be different from the object of the present invention and the spirit of the invention.

The present invention contains the tomato ingredients in kimchi using tomato has the excellent efficacy of the tomato, and improve the conventional cumbersome and demanding kimchi manufacturing process using raw red pepper more easily and easily using kimchi and raw red pepper and its production The purpose is to provide a method.

In order to achieve the object of the present invention as described above, the kimchi using tomatoes, based on 30 to 45 parts by weight of red pepper, 4 to 4.5 parts by weight of refined salt, 11 to 12 parts by weight of red pepper powder, 8.5 to starch syrup Kimchi using tomato comprising 8.9 parts by weight, 0.8 to 1.2 parts by weight of ginseng, 3 to 5 parts by weight of alcohol, 0.8 to 1.2 parts by weight of seaweed powder, and 8 to 13 parts by weight of tomatoes is provided.

The present invention further provides 4 to 4.5 parts by weight of refined salt, based on 35 to 45 parts by weight of raw red peppers, which are ground and ground, except seedlings, which are ground red peppers, including seeds. Heating at 75 to 80 ° C. for 25 to 35 minutes (S1);

Mixing the red pepper powder and syrup after the step (S2);

Heating and sterilizing the mixture in the step (S2) at 75 to 80 ° C. for 25 to 35 minutes, and cooling the mixture to 45 to 50 ° C., then mixing ginseng, spirits, and powdered seaweed powder (S3); And,

It provides a method of producing kimchi using the prepared, including the step (S4) of mixing the tomato in the mixture in the step (S3).

After the step (S4) in the above may be further added vegetables such as leek, green onions according to your preference.

Hereinafter, the present invention will be described in more detail.

First, in the present invention, red peppers are used based on 35 to 45 parts by weight, which is obtained by a proper amount when mixing with the following other raw materials, and when used at 35 parts by weight or less, the taste is less savory and too fresh , 45 parts by weight or more because it becomes too spicy, the red pepper is used to crush the size of about 6 to 15 mesh with a milling machine, including seeds, except for the invisible portion. This is because when it is less than 6 mesh size, it is difficult to be evenly spread when mixed with kimchi, and when it is more than 15 mesh, the particles are too high to lump when mixing kimchi, resulting in poor color and texture.

In addition, the refined salt is about 4 to 4.5 parts by weight based on the raw red pepper, but less than 4 parts by weight is too fresh, 4.5 parts by weight is too salty because it is not good for health because the above range is suitable for low-salt Because.

Red pepper powder used in the present invention uses about 11 to 12 parts by weight based on raw red pepper. The red pepper powder is a general red pepper powder, when the viscosity is too small, the viscosity with other components becomes weak, and when too much, it becomes meaningless to use raw red pepper, so that the viscosity with the other components to be in the above range.

In addition, starch syrup uses about 8.5 to 8.9 parts by weight based on raw red pepper, which is intended to give the savory taste of kimchi, and its taste is weak at 8.5 parts by weight or less, and sweetness is strong at 8.9 parts by weight or more, making it difficult to properly taste kimchi. Because.

Next, use 0.8 to 1.2 parts by weight of red ginseng. This is because the small amount of ginseng to put into the kimchi is not effective, and too much is not economical, but the bitter taste of ginseng can be found in kimchi, and the ginseng is ground with a grinding machine. It can also be used finely chopped.

In addition, alcohol is used 3 ~ 5 parts by weight of raw red pepper, alcohol is used to reduce the growth of E. coli and other bacteria and sterilization effect is too small to use the effect, too much if you put too much uneconomical and bitter taste Because it can be strong.

In addition, about 0.8 to 1.2 parts by weight of red pepper powder is used based on red pepper powder.

The seaweed contains choline, betaine, dietary fiber and minerals, so it is used to the human body. It is used at less than 0.8 parts by weight, and the color is black when added more than 1.2 parts by weight. It may be too strong in the ratio with raw red pepper, so it is in the above range.

On the other hand, in the present invention, the tomato is added to about 8 to 13 parts by weight based on raw red pepper, preferably concentrated to use a concentrate. At this time, less than 8 parts by weight of the tomato has the efficacy of kimchi is hard to appear and also do not feel the taste of the tomato, more than 13 parts by weight because the fermentation can be swelled and the overall concentration is weakened.

In addition, according to the taste of each household or individual, vegetables such as leek, garlic, leeks, and freshly added may be added in appropriate amounts

Hereinafter, the tomato kimchi production method of the present invention.

First, in the present invention, 75 to 45 parts by weight of refined salt is added based on about 35 to 45 parts by weight of fresh red pepper, which is crushed to about 6 to 15 mesh in size by using a crusher containing seeds. Sterilize by heating at a temperature of 80 ° C. for 25 to 35 minutes.

If the temperature is too low or the time is too low, there is no effect of sterilization. If the temperature is too high or the time is too long, it can be burned and pressed, so that it is heated for the above time range.

The parts by weight of raw materials below are based on 35 to 45 parts by weight of red pepper. Then, 11 to 12 parts by weight of red pepper powder and 8.5 to 8.9 parts by weight of starch syrup are mixed, heated and sterilized at 75 to 80 ° C for 25 to 35 minutes, and cooled to 45 to 50 ° C. Here, the temperature and time is the optimal temperature and time to sterilize mold and various germs. If the temperature is too low or the time is too low, there is no sterilization effect. Because there is.

In addition, when cooled to a too low temperature, it is difficult to mix with the following materials, and then cooled to the above temperature, and then 0.8 to 1.2 parts by weight of powder or chopped ginseng, 3 to 5 parts by weight of alcohol, 0.8 to 1.2 parts by weight of seaweed powder.

The mixture is then mixed with 8 to 13 parts by weight of tomato, preferably tomato concentrate.

The reason for adding the tomato later in the above is that the fragrance and efficacy of the tomato is not reduced by other ingredients.

Tomatoes may be added and mixed as described above, and ingredients such as leek, green onions, garlic, fresh, and the like may be further added according to needs or tastes.

When mixed with the above as a raw material and mixed with Chinese cabbage is finished kimchi using tomatoes.

According to the present invention, by using the red pepper milled together with the seeds, the dietary fiber, protein, unsaturated fats, ash, vitamin C, nicophene, etc., which red pepper seeds contain, are nutritionally effective, and the raw red peppers with seeds As it can be used together, the drying process is omitted, so it is economical because it does not go through poor drying or sorting work accordingly, and it can contribute to farm income. It is effective in hygiene of the food industry by preventing the quality degradation caused by invasion in advance. In the manufacturing process, the raw red pepper is ground together with the seeds and the vegetables are mixed with the added salt, heated and sterilized. Since several times of moisture control process is unnecessary in the manufacturing process, the kimchi manufacturing process can contribute to the simple effect. It is good.

Claims

Tomato kimchi using raw red pepper, 4 to 4.5 parts by weight of refined salt, 11 to 12 parts by weight of red pepper powder, 8.5 to 8.9 parts by weight of starch syrup, 0.8 to 1.2 parts by weight of ginseng, 3 to 5 parts by weight based on 35 to 45 parts by weight of red pepper Tomato kimchi using red pepper, characterized in that it comprises a weight part, 0.8 to 1.2 parts by weight of powdered seaweed powder and 8 to 13 parts by weight of tomatoes.
[Claim 2] The tomato kimchi of claim 1, wherein the raw red pepper contains red pepper seeds and is ground to a particle size of 35 to 45 mesh.
According to claim 1, wherein the alcohol is 95%, the tomato kimchi using raw red pepper, characterized in that the concentrated extract extracted two to three times by grinding the fine grains.
A method for producing kimchi using the tomato of any one of claims 1 to 3, 4 to 4.5 weight of refined salt based on 35 to 45 parts by weight of fresh red pepper ground by grinding Adding a portion to heat and sterilize at 75 to 80 ° C. for 25 to 35 minutes (S1);

Mixing the red pepper powder and syrup after the step (S1) (S2);

Heating and sterilizing the mixture in the step (S2) at 75 to 80 ° C. for 25 to 35 minutes, cooling to 45 to 50 ° C., and then mixing ginseng, spirits, and powdered seaweed powder (S3); And

Tomato kimchi using raw red pepper using the one prepared as a step (S4) of mixing the tomato concentrated extract to the mixture in the step (S3).
[5] The tomato kimchi using red pepper according to claim 4, wherein the ground red pepper ground in step (S1) is ground to a particle size of 35 to 45 mesh.
The method of claim 4, wherein the red pepper powder and starch syrup in the step (S2) is mixed with 11 to 12 parts by weight of dry red pepper powder, and 8.5 to 8.9 parts by weight of starch syrup, based on 35 to 45 parts by weight of red pepper, which is ground. Tomato Kimchi using fresh red pepper.
The method of claim 4, wherein the mixing in the step (S3) is 0.8 to 1.2% by weight of ginseng, 3 to 5 parts by weight of 95% spirits, 0.8 to 1.2 parts by weight of powdered seaweed powder relative to 35 to 45 parts by weight of red pepper powder Tomato kimchi using raw red pepper, characterized in that to mix.
According to claim 4, Tomato concentrate extract in the step (S4) tomato kimchi using raw red pepper, characterized in that for mixing 8 to 13 parts by weight based on 35 to 45 parts by weight of ground red pepper.