KR20160085062A - Method for Composit-type Flavoring Food Blended with Kimchi Broth and Meat Broth - Google Patents
Method for Composit-type Flavoring Food Blended with Kimchi Broth and Meat Broth Download PDFInfo
- Publication number
- KR20160085062A KR20160085062A KR1020150001944A KR20150001944A KR20160085062A KR 20160085062 A KR20160085062 A KR 20160085062A KR 1020150001944 A KR1020150001944 A KR 1020150001944A KR 20150001944 A KR20150001944 A KR 20150001944A KR 20160085062 A KR20160085062 A KR 20160085062A
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- South Korea
- Prior art keywords
- kimchi
- broth
- seasoning
- powder
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Abstract
본 발명은 김치브로스와 미트브로스를 브랜딩한 복합형조미식품 및 그 제조방법에 관한 것이다. 보다 상세하게는 김치소스를 이용한 김치 Broth 제조공정 확립 및 김치 Broth 제조하는 단계와, Maillard Reaction기술을 이용한 Meat flavor 및 Meat broth 제조하는 단계와, 김치 Broth 및 Meat broth의 최적 배합비에 따른 풍미용(김치맛)조미식품과 복합형(찌게맛)조미식품을 제조하는 단계로 구성된다.
본 발명의 복합조미식품은 풍미용의 김치맛과 육미용의 찌개맛을 제공하므로 용도에 따라서 다양하게 사용할 수 있다.The present invention relates to a composite seasoning food in which Kimchi broth and meat broth are branded, and a manufacturing method thereof. More specifically, the present invention relates to a process for producing a kimchi broth using a kimchi sauce, a step for preparing a kimchi broth, a step for preparing a meat flavor and a meat broth using a Maillard reaction technique, a step for preparing a kimchi broth, Taste) seasoning food and complex type (chigemate) seasoning food.
The compound seasoning food of the present invention provides a kimchi taste for aesthetic taste and a stew taste for meat beauty, and thus can be used variously according to the use.
Description
본 발명은 김치브로스(Kimchi Broth)와 미트브로스(Meat Broth)로 브랜딩한 복합형조미식품의 제조방법에 관한 것이다. 보다 상세하게는 김치소스를 이용한 김치 Broth 제조공정을 확립한 후 김치 Broth를 제조하는 단계와, Maillard Reaction기술을 이용한 Meat flavor 및 Meat broth를 제조하는 단계와, 김치 Broth 및 Meat broth의 최적 배합비에 따른 복합조미식품을 제조하는 단계로 구성된다.The present invention relates to a method of producing a hybrid seasoned food branded with Kimchi Broth and Meat Broth. More specifically, the present invention relates to a process for producing kimchi broth by establishing a kimchi broth manufacturing process using the kimchi sauce, a step for preparing the meat broth using the Maillard reaction technique, and an optimum mixing ratio of the kimchi broth and the meat broth And a step of producing a composite seasoning food.
본 발명의 복합조미식품은 풍미용의 김치맛과 육미용의 찌개맛을 제공하므로 용도에 따라서 다양하게 사용할 수 있다.The compound seasoning food of the present invention provides a kimchi taste for aesthetic taste and a stew taste for meat beauty, and thus can be used variously according to the use.
복합조미식품이란 우리나라식품위생법(식품공전)에 정의된 바에 의하면, 식품에 특유의 맛과 향을 부여하기 위해 사용하는 것으로서, 식품에 당류, 식염, 향신료, 단백가수분해물, 효모 또는 그 추출물, 식품첨가물 등을 혼합하여 분말, 과립 또는 고형상으로 건조 등의 방법으로 가공한 것이다.Compound seasoned food is used to impart a unique taste and flavor to a food, as defined in the Food Sanitation Act of Korea (Food Safety Act), and is a foodstuff containing a saccharide, a salt, a spice, a protein hydrolyzate, a yeast or an extract thereof, Additives, and the like, and processed by a method such as drying in powder, granule or solid form.
조미(Seasoning)는 인공과 천연의 모든 조미료와 방향제, 향신료, 향미료를 사용하여 맛 또는 향을 좋게 하거나 그 특성을 발현시키며 바람직하지 않은 맛과 냄새를 없애거나 가려주는(masking) 일련의 과정을 표현하는 말로 폭 넓은 함축적 의미로 사용된다. 양념은 국제표준화기구(ISO)의 정의에 따라서 자연에 존재하는 식물성 산물이거나 또는 이들의 혼합체로서 어떤 첨가물도 첨가되어서는 안 되며 이는 식품의 맛, 조미 및 냄새를 첨가하기 위해서 사용된다. 이 분해산물은 냄새의 감각이 복합된 것을 뜻한다. flavor(풍미,향미)는 맛과 냄새가 결합된 것으로. 이것은 통각, 뜨거움과 차가움, 그리고 감에 의해서도 영향을 받을 수 있다고 정의하고 있다. 조합(blending)기술이란 상기 개발된 김치broth 와 meat broth를 기본맛(base)으로 하여 각종 육류 엑기스, 해산물 추출물, 스파이스류, 당류, 향료 등을 입도, 물성, 기능에 따라서 단계적으로 blending한 후 체질과 검사 및 천연풍미물질을 제조하는 공정기준을 설계한다. 이렇게 기능별, 순차적 조합하는 기법들이 실제로 산업현장에서 대단히 중요한 요소들이므로. 각종 음식과 식품들에 맛, 조미 및 냄새를 향상시키기 위하여 조미료, 향신료, 양념, 풍미(향미) 등 복합형 조미식품으로 다양하게 사용되고 있다. Seasoning refers to a series of processes that eliminate or eliminate undesirable flavors and odors by improving the taste or flavor of all artificial and natural flavors, fragrances, and spices by using all seasonings, spices, and spices. Is used in a broader sense. Spices should not be added as a vegetable product in nature or as a mixture of them, as defined by the International Organization for Standardization (ISO), which is used to add flavor, seasoning and odor of food. This decomposition means that a sense of smell is compounded. flavor (flavor, flavor) is a combination of taste and smell. It defines that it can be affected by pain, hotness, coldness, and sensation. The blending technique is a method in which the meat broth and the meat broth are used as base to blend various meat extracts, seafood extracts, spices, saccharides, and fragrances in stages according to their particle size, physical properties and functions, And process standards for the manufacture of inspections and natural flavor materials. These functional and sequential combination techniques are indeed important factors in the industrial field. It is widely used as a seasoning, spice, spice, flavor and flavor combination to improve taste, seasoning and smell in various foods and foods.
최근 인스턴트식품 시장의 다양화와 육류가공식품의 섭취가 증가함에 따라서 육제품류의 대체라는 측면에서 meat like flavor(풍미육)에 대한 관심이 고조되고 있다. 다양한 종류의 meat flavor의 개발과 공급은 우리나라 식품 산업의 중요한 부분이 되어 오고 있다. 대부분의 향신료가 식물성 소재를 원료로 하는 것에 반하여 meat flavor는 복잡한 생화학적 변화를 거쳐 전체적인 맛이 생성되고, 조리 중에 지방성분과 비지방 성분간의 반응을 통해 특유의 육류 향미가 형성되는 것으로 알려져 있다. 특히, 고기 향 개발에 주로 사용하는 전구물질로는 cysteine, 당, HVP 및 yeast extract 등을 다양하게 이용한다. 바람직한 인조 meat flavor의 개발은 한 두가지 성분의 반응으로만은 이루어 질 수 없으며, 적절한 천연 물질의 사용으로 meat flavor에 좀 더 접근할 수 있다. 다양한 소비자의 기호를 충족시키기 위한 새로운 식품을 개발하기 위해서는 식품의 색, 향미의 개선 등 풍미 증진에 대한 기술개발이 요구되고 있다. 식품중의 전구물질로부터 특히 가열에 의해 생산된 향을 반응성 향미(reaction flavor)라고 한다. 이 반응성 향미 기술은 현재 향료업계에서 삶은 쇠고기향이나 savory향을 생산하는데 많이 이용되고 있으며 HVP를 process flavor의 전구물질로 이용하기도 한다. 또한 process flavor 기술을 이용하여 당(sugar)-아미노산(amino acid)반응을 이용한 고기 향 개발 및 maillard 반응 전구물질에 HVP 및 효모추출물을 첨가하여 고기 향을 개발하고자 시도한 바 있다. 즉, reaction flavor 기술을 이용하여 구운 쇠고기 향, meat flavor와 meat broth를 개발하고자 하는 연구가 발표되고 있다.Recently, as the variety of instant food market and the intake of meat processed food have increased, interest in meat like flavor has been rising in terms of replacement of meat products. The development and supply of various kinds of meat flavor has become an important part of the Korean food industry. While most spices are based on vegetable materials, meat flavors are known to undergo complex biochemical changes to produce an overall taste, and a unique meat flavor is formed through the reaction between fat and non-fat components during cooking. Especially, cysteine, sugar, HVP and yeast extract are widely used as the precursors mainly used for the development of meat flavor. The development of a preferred artificial meat flavor can not be achieved only by the reaction of one or two ingredients, and the use of appropriate natural materials may give more access to the meat flavor. In order to develop new foods to meet various consumers' preferences, it is required to develop techniques for enhancing flavor, such as improving the color and flavor of foods. Flavors produced from precursors in food, especially by heating, are called reaction flavors. This reactive flavor technology is currently used in the perfumery industry to produce boiled beef or savory flavors, and HVP is also used as a precursor to the process flavor. In addition, we have attempted to develop a flavor by using sugar - amino acid reaction using process - flavor technology and to develop a flavor by adding HVP and yeast extract to maillard reaction precursors. In other words, research has been published to develop beef flavor, meat flavor and meat broth using reaction flavor technology.
김치(kimchi)는 절임배추, 고춧가루, 다진마늘, 다진생강, 멸치액젖, 설탕, 찹쌀풀, 무, 부추, 쪽파로 구성된다. 김치소스(kimchi sauce)는 배추김치, 당류, 전분, 식초, 소금, 주황색 천연파프리카 분말 등으로 구성된 배추김치를 믹서기로 분쇄하여 김치소스를 제조한다. 김치소스에 양념류나 첨가물을 추가하거나 조미하여 김치브로스(kimchi broth)를 제조한다.Kimchi consists of pickled cabbage, red pepper powder, chopped garlic, chopped ginger, anchovy liquid milk, sugar, glutinous rice paste, radish, leek, and safflower. Kimchi sauce is prepared by crushing cabbage kimchi, which consists of cabbage kimchi, sugar, starch, vinegar, salt, and natural orange paprika powder, with a blender to produce kimchi sauce. Kimchi broth is prepared by adding seasonings and additives to kimchi sauce or seasoning.
고기향미(meat flavour)는 HVP, 팜유, 효모추출물을 반응조에 넣고 교반기로 회전하면서 90∼98℃로 반응시켜 탄산나트륨을 첨가하여 pH 6.5∼7.0으로 조절한다. 반응기 온도가 올라가는 시간에 나머지 분말원료들을 혼합하여 액상의 meat flavour를 만든다. 다시 농축과정을 거쳐 Brix 80에 맞추어 paste상의 meat flavor를 제조한다. 또는 페이스트상의 미트플레이버를 5∼6hrs 동안 70℃에서 건조하여 분말상의 meat flavor를 제조한다. The meat flavor is HVP, palm oil, and yeast extract. The mixture is reacted at 90 ~ 98 ℃ while rotating with a stirrer, and sodium carbonate is added to adjust the pH to 6.5 ~ 7.0. At the time the reactor temperature rises, the remaining powder ingredients are mixed to form a liquid meat flavor. After further concentration, the meat flavor of paste is prepared according to Brix 80. Alternatively, the meat flavor on the paste is dried at 70 ° C for 5 to 6 hours to prepare a powdered meat flavor.
육즙(meat broth)은 상기와 같이 제조한 meat flavor에 마쇄한 생마늘과 생파, 양파를 투입하여 반응조건에 따라서 농축한 후 반죽 형태와 분말 형태의 meat broth를 제조한다. 브랜딩(blending)한 복합형조미식품은 상기의 김치소스와 meat broth를 기본맛(base)으로 하여 각종 육류 엑기스, 해산물 추출물, 스파이스류, 당류, 향료 등을 입도, 물성, 기능에 따라서 단계적으로 blending한 후 체질,검사, 천연풍미물질을 제조한다. 이렇게 기능별, 순차적 조합하는 기법들이 실제로 산업현장에서 대단히 중요한 요소들이므로. 각종 음식과 식품들에 맛, 조미 및 냄새를 향상시키기 위하여 조미료, 향신료, 양념, 풍미(향미) 등 복합형 조미식품으로 다양하게 사용되고 있다. The broth of meat broth is prepared by adding raw garlic, green onion and onion to the prepared meat flavor, concentrating it according to the reaction conditions, and then producing meat broth in the form of dough and powder. Mixed seasoning foods blended are prepared by blending various kinds of meat extracts, seafood extracts, spices, sugars, perfumes, etc. according to grain size, physical properties, and functions step by step using the above kimchi sauce and meat broth as a base After which it will be tested for constitution, inspection and natural flavor. These functional and sequential combination techniques are indeed important factors in the industrial field. It is widely used as a seasoning, spice, spice, flavor and flavor combination to improve taste, seasoning and smell in various foods and foods.
본 발명과 관련된 종래기술로는 한국특허등록번호 10-1031320(즉석 떡국용 분말 조미식품)은 정제소금 대신 함초 추출물 또는 함초 분말을 함유하고, 톳을 함유하는 즉석 떡국용 분말 조미식품에 관한 것으로 정제소금을 함유하고 있는 기존의 분말조미료보다 나트륨 함량이 적고 칼슘, 마그네슘, 칼륨, 철분 등 다량의 무기질과 식이섬유소, 아미노산이 풍부하고 사포닌, 게르마늄 등 인체에 유익한 각종 성분들이 함유되어 건강에 유익하며, 누구나 간편하게 떡국 및 면류의 국물을 조리하여 먹을 수 있도록 하였다. 한국특허공개번호 10-2011-0101305(다기능 복합 조미식품)는 파인애플 효소액 중량의 45%와 정제한 목초액 중량의 43%와 식염 중량의 12% 비율로 혼합하여 제조하는 것을 특징으로 하는 다기능 복합조미식품이다. 한국특허등록번호10-0750072(복합조미료의 제조방법)은 (a) 밀폐된 혼합기에 소금, 분말간장, 식물성 단백질 가수분해물과, 우육, 돈육, 계육, 조개, 우골, 돈골 및 계골로 이루어지는 군에서 선택된 동물성 농축액 분말에, 양파분말, 마늘분말, 호박산나트륨 및 유기산으로 이루어지는 군에서 선택된 분말을 첨가하여 고흡습성 분말 원료를 균일하게 교반하고, 상기 교반물을 동식물성 기름으로 코팅하는 공정; (b) 상기 (a) 공정의 코팅물에 전분, 밀가루, 모노글루타민산나트륨, 설탕, 포도당,핵산 및 향신료로 이루어지는 저흡습성 분말원료와, 양파 농축액, 마늘 농축액, 무 농축액, 배추 농축액, 부추 농축액, 파 농축액, 미나리 농축액 및 고추 농축액으로 이루어지는 군에서 선택된 식물성 농축액과, 우골 농축액, 돈골 농축액, 계육 농축액, 생선 농축액 및 조개 농축액으로 이루어지는 군에서 선택된 동물성 농축액에, 우육 향료, 돈육 향료 및 계육 향료로 이루어지는 군에서 선택된 향료를 포함하는 액상 원료를 순차적으로 첨가하고 혼합하면서 과립을 형성하는 공정; 및 (c)상기 (b)공정의 과립에 건조된 기체를 순환시켜서 과립을 건조하는 공정을 포함하여 이루어지는 복합조미료의 제조방법이다. In the prior art related to the present invention, Korea Patent Registration No. 10-1031320 (powdered seasoning food for instant rice cake soup) is a powdered seasoning food for instant rice cake soup which contains green tea extract or green tea powder instead of refined salt, It has a lower sodium content than conventional powdered seasoning containing salt and is rich in various minerals such as calcium, magnesium, potassium and iron, and is rich in dietary fiber, amino acid, saponin, germanium, etc., Anyone can easily cook rice cake soup and noodle soup to eat. Korean Patent Laid-Open No. 10-2011-0101305 (Multifunctional Composite Seasoned Food) is prepared by mixing 45% by weight of pineapple enzyme solution and 43% by weight of purified vinegar liquid and 12% by weight of salt weight. to be. Korean Patent Registration No. 10-0750072 (a method of producing a complex seasoning) is a method for producing a combination seasoning composition comprising (a) a group consisting of salt, a soy sauce powder, a vegetable protein hydrolyzate and a beef, pork, chicken, clam, bones, Adding powder selected from the group consisting of onion powder, garlic powder, sodium succinate and organic acid to the selected animal concentrate powder to uniformly stir the highly hygroscopic powder raw material, and coating the agitated product with the same vegetable oil; (b) a method of preparing a coating composition comprising a low hygroscopic powder raw material comprising starch, wheat flour, sodium monoglutamate, sugar, glucose, nucleic acid and spice, and an onion concentrate, a garlic concentrate, an uncooked liquid, a Chinese cabbage concentrate, A fish concentrate, a poultry concentrate, a chicken concentrate, a fish concentrate and a seaweed concentrate, and a vegetable concentrate selected from the group consisting of a poultry concentrate, a parsley concentrate and a pepper concentrate, Sequentially adding a liquid raw material containing fragrances selected from the group and mixing them to form granules while mixing; And (c) circulating the dried gas in the granules of the step (b) to dry the granules.
그러나 이들 종래기술은 김치소스와 미트브로스에 관한 것으로서 본 발명과 기술적구성이 다른 것이다.However, these prior arts relate to a kimchi sauce and a meat broth, and the present invention is different from the technical constitution.
전통적 김치소스 소재를 기본으로 미트 플레이버, 향미증진제(enhancer), 허브(herb), 향신료(spice), 유기산류, HVP, HAP, MSG, IMP, GMP 등을 조합하여 최적 배합비율로 김치소스 씨즈닝-복합풍미물질을 발현시켜 김치 종주국으로서 김치 맛을 개발하여 보급할 필요성이 대두되고 있다. 따라서 외국의 복합 분말 조미식품에 대응하면서, 맛의 다양화와 기능성을 부여한 경쟁력 있는 국내산 조미식품 및 식품가공의 소재개발에 중요한 시점이다. 식품가공산업체, 특히 과자, 스낵류 등에 김치소스 씨즈닝을 개발하여 활용한 사례가 전무하므로 김치 종주국으로서 김치 맛을 개발하여 보급할 필요성이 절실하다. Based on the traditional kimchi sauce ingredients, it is possible to combine kimchi sauce with seasoning ingredients such as meat flavor, flavor enhancer, herb, spice, organic acids, HVP, HAP, MSG, - There is a need to develop and distribute kimchi flavor as a representative country of kimchi by expressing a complex flavor substance. Therefore, it is an important point for development of competitive domestic seasoning foods and food processing materials that provide diverse flavor and functionality while responding to foreign compound seasoning foods. There is no case that Kimchi sauce seasoning was developed and used in the food processing industry, especially snacks and snacks, so it is urgent to develop and distribute the kimchi season as a kimchi successor country.
한국 전통식품의 세계화를 위하여 한국김치와 김장문화의 세계유산 등재를 계기로 김치소재의 하나인 양념 김치소스 제품의 다양화가 절실히 필요하고 중요한 실정이다. 김치맛의 기본 base를 이루고 있는 양념류 즉, 조미식품류의 기초소재 개발과 그 품질특성을 규명하여 과학적 data를 제시하고 이를 토대로 전통적인 한국의 맛으로 seasoning(조미)과 blending(조합)기술을 정립하여 다양한 천연 풍미물질을 개발하고 상품화함으로서 조미식품 및 식품가공의 소재개발에 중요한 역할로서 분말, 과립, 액상/페이스트 등의 형태로 간편하게 조리하여 먹을 수 있도록 제품을 다양화시킨다. 따라서In order to globalize Korean traditional food, diversification of spice Kimchi sauce product, which is one of kimchi ingredients, is urgently needed and important. The seasoning and blending techniques of traditional Korean tastes based on the development of basic materials and quality characteristics of condiments, which are the basic base of kimchi taste, By developing and commercializing natural flavor substances, it plays an important role in the development of seasoning foods and food processing materials, and diversifies the products so that they can be easily cooked in the form of powder, granules, liquid / paste, etc. therefore
오랜 세월 천연 조미료로 활용되어온 전통 장류 등의 전통적 한국의 맛을 기본으로 seasoning과 blending기술을 정립하여 다양한 천연 풍미물질을 개발하고 상품화함으로서 맛의 다양화와 기능성을 부여한 경쟁력 있는 국내산 조미식품 및 식품가공의 소재를 개발하는데 있다.Based on traditional Korean flavors, such as traditional Korean pasta that has been used for many years as a natural seasoning, seasoning and blending technology has been established to develop and commercialize a variety of natural flavor substances, thereby creating a competitive domestic seasoning food and food processing To develop the material of.
본 발명은 김치소스 및 김치소스 broth의 제조 단계와, maillard reaction기술을 이용한 meat flavor 및 meat의 broth 제조 단계와, 김치소스 broth와 meat broth의 최적 blending에 따른 풍미용(김치맛)조미식품과 복합형(찌게맛)조미식품을 제조하는 단계로 구성된다.The present invention relates to a process for producing kimchi sauce and kimchi sauce broth, a broth preparation step of meat flavor and meat using maillard reaction technique, and a blending of flavor and seasoning food with optimal blending of kimchi sauce broth and meat broth And a step of producing a seasoned food.
본 발명의 복합조미식품은 풍미용의 김치맛과 육미용의 찌개맛을 제공하므로 용도에 따라서 다양하게 사용할 수 있다. 조미식품산업과 조미시장의 활성화를 위하여 조미산업의 식품 소재화 (각종 소스류, 케첩류, 카레류, 향신료류), 제면산업분야의 식품 소재화(라면스프의 기본-base 원료로 이용), 제과산업분야의 seasoning 원료(스낵류/과자류의 씨즈닝 원료 활용), 육가공산업분야의 풍미증진 원료(햄, 소세지, 스테이크 등 육가공제품) 으로 확대 보급될 것이다.The compound seasoning food of the present invention provides a kimchi taste for aesthetic taste and a stew taste for meat beauty, and thus can be used variously according to the use. In order to activate the seasoning food industry and the seasoning market, it is used to make food materials (various kinds of sauces, ketchups, currys, spices) in the seasoning industry, food ingredients in the field of noodle industry It will be expanded into seasoning raw materials in industry (using seasoning raw materials for snacks / confectionery) and raw materials for flavor enhancement in meat processing industry (ham, sausage, steak, and other meat products).
도 1은 본 발명의 제조공정도이다.
도 2는 저장기간별 배추김치의 pH, 염도, 산도 변화이다.
도 3은 저장기간별 김치소스의 비타민 C 변화이다.
도 4는 저장기간별 김치소스의 점도 변화이다.
도 5는 저장기간별 김치소스의 총균수변화이다.
도 6은 저장기간별 김치소스의 젖산균수 변화이다.
도 7은 고기향에 영향을 주는 향전구체와 반응 형태이다.
도 8은 25℃에서 김치 소스를 조합한 복합조미식품의 정상유동특성이다.
도 9는 25℃에서 김치 소스를 조합한 복합조미식품의 동적유동특성이다.1 is a manufacturing process diagram of the present invention.
FIG. 2 shows changes in pH, salinity, and acidity of Chinese cabbage kimchi by storage period.
Fig. 3 is the vitamin C change of the kimchi sauce according to storage period.
4 is a graph showing changes in the viscosity of the kimchi sauce according to storage periods.
Fig. 5 shows changes in the total number of kimchi sauces per storage period.
6 is a change in the number of lactic acid bacteria in the kimchi sauce for each storage period.
Figure 7 shows the reaction form with the flavor precursor that affects the meat aroma.
FIG. 8 is a steady flow characteristic of a combined seasoning food prepared by combining Kimchi sauce at 25.degree.
FIG. 9 is a dynamic flow characteristic of a composite seasoning food prepared by combining Kimchi sauce at 25.degree.
본 발명은 김치소스브로스와 미트브로스를 브랜딩한 복합형조미식품 및 그 제조방법에 관한 것이다. 보다 상세하게는 김치소스 및 이를 이용한 김치소스 broth의 제조 단계와, maillard reaction기술을 이용한 meat flavor 및 meat broth의 제조 단계와, 김치 broth 및 meat broth의 blending에 따른 풍미용(김치맛)조미식품과 복합형(찌게맛)조미식품을 제조하는 단계로 구성된다.The present invention relates to a composite seasoning food in which kimchi sauce broth and meat broth are branded and a method for producing the same. More specifically, the present invention relates to a process for preparing kimchi sauce and a kimchi sauce broth, a process for preparing meat flavor and meat broth using the maillard reaction technique, and a method of blending the kimchi broth and meat broth, And a step of producing a complex type (chigemate) seasoning food.
<제조예 1>: 적색 배추김치 제조<Preparation Example 1> Preparation of red cabbage kimchi
다듬은 배추를 십자모양으로 4등분하여 절단한 다음 10％ 소금물에서 10시간 절인 후, 흐르는 물에 3회 세척하고 3시간 동안 탈수시켜 절임 배추를 얻었다. 상기의 절임배추 100g에 대하여 고춧가루 4.5g, 마늘 2.0g, 생강 1.0g, 멸치액젓 5.0g,설탕0.5g, 찹쌀풀8.5g, 무 10.0g, 부추 5.0g, 쪽파 5.0g을 첨가하고 버무린 후 밀폐용기에 500g씩 담아서 5℃에서 숙성하여 적색배추김치를 제조하였다. 상기에서 적색배추김치 제조시 절임 배추는 가로세로 크기를 4cm 정도로 자르고 무는 5cm로 채를 썰었으며 부추와 쪽파는 5cm로 자른 것을 사용하였다.The prepared Chinese cabbage was cut into four equal parts in a cross shape and then cut into 10% brine for 10 hours, washed three times in running water, and dehydrated for 3 hours to obtain pickled cabbage. To 100 g of pickled cabbage, 4.5 g of red pepper powder, 2.0 g of garlic, 1.0 g of anchovy sauce, 5.0 g of anchovy sauce, 0.5 g of sugar, 8.5 g of glutinous rice, 10.0 g of radish, 5.0 g of leek, 500 g of the mixture was placed in a container and aged at 5 캜 to prepare a red cabbage kimchi. When red cabbage kimchi was prepared, Chinese cabbage was cut into 4cm length and 5cm length, and Chinese cabbage and leek were cut into 5cm length.
<제조예 2>: 김치소스의 제조 Preparation Example 2: Preparation of Kimchi sauce
상기의 제조 예1에서 얻은 적색배추김치를 믹서기(Lon power-DA505, 대성아트론)로 분쇄하였다. 표 1의 조성과 같이 분쇄한 적색배추김치 61중량％, 당 36.4중량％, 옥수수전분 0.6중량％, 식초 0.6중량％, 소금 0.4중량％ 및 천연색소로 백년초분말 1.0중량％를 첨가하고 혼합하여 김치소스를 제조하였다. 상기에서 당은 물엿과 올리고당이 50:50의 중량비로 혼합된 것을 사용하였다.The red cabbage kimchi obtained in Preparation Example 1 was pulverized with a blender (Lon power-DA505, Daesung Atron). 61% by weight of ground red cabbage kimchi, 36.4% by weight of sugar, 0.6% by weight of corn starch, 0.6% by weight of vinegar, 0.4% by weight of salt and 1.0% Source. In the above, sugar starch and oligosaccharide were mixed in a weight ratio of 50:50.
상기의 김치소스 1, 2, 3에 대해 정성적인 관능 선호도를 통해 김치소스1>김치소스2>김치소스3의 순으로 관능 선호도가 나타났다.
상기 표 2의 결과에서 김치소스의 pH는 저장초기에 김치소스 1은 pH 4.1, 김치소스 1는 pH 3.7, 김치소스 3은 pH 3.9 이었으나, 저장 91일에는 거의 같은 수준을 유지하였다. 총산도의 경우에는 저장기간이 증가함에 따라 각 소스별 비슷한 경향으로 증가하였으나 큰 변화는 보이지 않았다. 따라서 김치소스의 pH와 총산도에 관계없이 91일 동안 냉장 저장하여도 유의적인 변화를 보이지 않는 것으로 보아 김치소스제조 시 부재료 첨가한 당 및 식초, 소금 등이 품질 수명을 연장한 것으로 사료된다.In the results of Table 2, the pH of the kimchi sauce was pH 4.1, the
김치소스의 저장기간별 색의 변화를 명도(L값), 적색도(a값), 황색도(b값) 및 총색차 (ΔE)로 구분하여 기계적으로 측정한 표 3에서 김치소스 1은 L, a, b값은 34.4, 17.9, 10.4이었으며, 김치소스 2는 55.5, -2.7, 16.9, 김치소스 3은 51.9, 10.7, 32.5로 저장기간에 따른 색변화는 91일 동안 거의 차이를 보이지 않았다.In Table 3, the change in color of the kimchi sauce was measured mechanically by dividing the change in color by the lightness (L value), redness (a value), yellowness (b value), and total color difference (ΔE) The values of a and b were 34.4, 17.9 and 10.4, respectively. The
기호도Comprehensive
상기의 저장기간에 따른 각 김치소스 1, 2, 3의 관능평가(7점 기호척도법) 결과인 표 4에서 김치소스의 색깔(color), 냄새(odor), 조직감(texture), 맛(taste), 종합적기호도(overall liking)의 기호성 관능평가에서 전반적으로 모든 소스에서 저장기간별 각 소스는 유의적으로 비교적 높은 평가를 받았다.The color, odor, texture, and taste of the kimchi sauce are shown in Table 4, which is the result of the sensory evaluation (7-point symbol scale method) of each of the
<실시예 1>; 김치 소스 배합비 재구성 ≪ Example 1 > Kimchi source reconstitution
절임배추70.8%, 고춧가루 3.2%, 다진마늘 1.4%, 다진생강 0.7%, 멸치액젓 3.5%, 설탕 0.4%, 찹쌀풀 6%, 무 7%, 부추 3.5%, 쪽파 3.5%로 구성된 배추김치와 당류, 전분, 식초, 소금, 천연첨가제(백년초분말, 파프리카분말, 칠리페이스트)를 다음의 표 5와 같이 구성하고 계량한 후, 이들을 믹서에 넣고 충분히 분쇄한다. 믹서기로 분쇄된 원료를 품질검사하여 내포는 폴리에틸렌 백에 넣고, 외포는 종이박스에 넣어 제품을 포장한 후, 냉장보관한다.Chinese cabbage kimchi, which consists of 70.8% of pickled cabbage, 3.2% of red pepper powder, 1.4% of minced garlic, 0.7% of anchovy sauce, 3.5% of anchovy sauce, 0.4% of sugar, 6% of glutinous rice paste, 7% , Starch, vinegar, salt, natural additives (perennial powder, paprika powder, chili paste) are prepared and measured as shown in the following Table 5, and they are put into a mixer and sufficiently pulverized. The quality of the raw materials pulverized with a blender is checked, and the contents are put into a polyethylene bag. The outer bags are packed in a paper box, and the product is stored in a refrigerator.
상기의 배합비에 따른 관능검사를 한 바, 김치소스 6>김치소스 4>김치소스 5의 순서로 맛이 우수한 것으로 나타났다. 이는 천연첨가제와 식초의 맛이 영향을 준 것으로 판단된다. The sensory evaluation was carried out according to the above mixing ratio. As a result, the taste was superior in order of
<실시예 2>: 김치 브로스(broth) 및 분말 Example 2 : Preparation of kimchi broth and powder
상기의 실시예 1의 김치소스6과 4를 기준하여 김치소스, 마늘, 생파, 양파, 파프리카, 생강을 다음의 표 6의 배합비와 같이 구성하여 진공건조기에서 수분이 7%이하까지 충분히 건조시킨 후, 제품을 믹서기에 넣고 고르게 분쇄한다. 시료를 채취하여 품질 상태를 검사한 후, 내포는 폴리에틸렌 백에 넣고, 외포는 종이박스에 넣고 제품을 포장한 후, 냉장보관한다.The kimchi sauce, garlic, fresh onion, onion, paprika and ginger were prepared as shown in the following Table 6 on the basis of the
배추김치(적색김치) 61%,
물엿 18.2%, 올리고당 18.2%, 옥수수전분 0.6%, 소금 0.4%, 파프리카 1.0%,식초0.6%Application of
Cabbage kimchi (red kimchi) 61%,
18.2% of starch syrup, 18.2% of oligosaccharide, 0.6% of corn starch, 0.4% of salt, 1.0% of paprika, 0.6% of vinegar,
상기의 배합비에 따른 관능검사를 한 바, 김치브로스 1>김치브로스 2의 순으로 우수한 것으로 나타났다. 이는 천연첨가제의 맛이 영향을 준 것으로 판단된다. The sensory evaluation was carried out according to the blending ratio as described above, indicating that
상기의 김치 브로스 80%와 덱스트린 20%를 계량하여 섞고 10분간 골고루 교반하여 열풍건조기로 건조 하고 분쇄한 후, 김치 브로스 분말을 만들었다. 시료를 채취하여 품질 상태를 검사한 후, 내포는 폴리에틸렌 백에 넣고, 외포는 종이박스에 넣고 제품을 포장한 후, 실온에서 보관한다. 80% of the above-mentioned kimchi broth and 20% of dextrin were weighed, mixed, stirred evenly for 10 minutes, dried and pulverized in a hot air drier, and a kimchi broth powder was prepared. After collecting samples and inspecting the quality, enclose the contents in a polyethylene bag, enclose them in a paper box, pack the products, and store them at room temperature.
<실시예 3>: Meat flavor 및 Meat broth 분말Example 3: Meat flavor and Meat broth powder
<meat flavor의 제조 단계> <Preparation step of meat flavor>
표 7의 메일라드 반응조건과 표 8의 원부재료 배합비에 따라서 메일라드반응은 액상물질인 HVP 71.5∼74.5%, 팜유 0.53∼0.7%, 효모추출물 10.5∼14.77%를 계량하여 반응조에 넣고 교반하면서 탄산나트륨을 첨가하여 pH를 6.5∼7.0으로 조절한 후, 상기의 반응물의 온도를 90∼98℃로 유지하면서 정제염 5.5∼6.68%, MSG 3∼4.5%, 함수결정포도당 0.35∼0.55%, 비타민B1염산염 0.35∼0.55%를 혼합하여 2∼3시간 동안 반응시켜 메일라드반응에 의한 갈변화된 육미맛을 갖는 미트플레이버를 제조한다.According to the mail rod reaction conditions in Table 7 and the ratio of the raw material of Table 8, the Meadlade reaction was measured by weighing 71.5 to 74.5% of HVP, 0.53 to 0.7% of palm oil and 10.5 to 14.77% of yeast extract as liquid substances, The pH of the reaction mixture was adjusted to 6.5 to 7.0, and the temperature of the reaction mixture was maintained at 90 to 98 캜, and 5.5 to 6.8% of purified salt, 3 to 4.5% of MSG, 0.35 to 0.55% of hydrous crystalline glucose, 0.35 To 0.55% are mixed and reacted for 2 to 3 hours to prepare a meat flavor having a slightly changed taste of moxibustion caused by the mailard reaction.
반응에 의하여 제조한 meat flavor의 일반 분석 및 특수성분을 예비 분석한 결과. 반죽 형태의 meat flavor는 수분 14.8%, 조지방 7.4%, 조단백질 15.8%, 탄수화물 15.8%, 대장균은 음성으로 나타났다. 분말형태의 meat flavor는 수분 5.3%, 조지방 1.5%, 조단백질 31.3%, 탄수화물 4.9%, 대장균 음성 등을 예비 조사하여 보았다.General analysis of meat flavor prepared by the reaction and preliminary analysis of the special ingredients. The meat flavor in the dough form was 14.8% in moisture, 7.4% in crude fat, 15.8% in crude protein, 15.8% in carbohydrate and negative in E. coli. Powdery meat flavor was examined by preliminary investigation of 5.3% moisture, 1.5% crude fat, 31.3% crude protein, 4.9% carbohydrate, and E. coli negative.
<meat broth의 제조 단계> < Preparation step of meat broth >
미트브로스는 상기의 미트플레이버 혼합물에 마쇄한 생마늘 1.5∼2.5%와 생파 0.5∼1.5%를 혼합하여 반응조건에 따라서 70∼80 bx로 농축하는 단계와, 페이스트형의 미트브로스를 5.5∼6.5시간 동안 진공건조하여 20~30mesh의 분말형태의 meat broth를 제조한다. 시료를 채취하여 품질 상태를 확인하고, 제품을 규정된 용기에 넣고 포장한다.Meat broth is prepared by mixing 1.5 to 2.5% of raw green beans and 0.5 to 1.5% of fresh beans to the above meat flavor mixture and concentrating them at 70 to 80 bx according to the reaction conditions, and mixing the pasty meat broth with the meat broth for 5.5 to 6.5 hours And dried in vacuum to prepare a powdery meat broth of 20 to 30 mesh. Samples are taken to confirm the quality, and the product is packed in the prescribed container.
상기의 배합비를 토대로 관능검사를 한 바, 미트브로스 1>미트브로스 3>미트브로스 2의 순으로 맛이 우수한 것으로 나타났다.The sensory evaluation was carried out on the basis of the above mixing ratio, and it was found that the taste was superior in order of
<적용예 1>: 해물맛 김치 씨즈닝≪ Application example 1 >: Seafood flavor Kimchi seasoning
상기의 해물맛 김치 씨즈닝은 김치브로스 분말 7∼9%(김치브로스80%, 덱스트린20%), 새우추출분말 4∼6%(새우(국내산)48.78%,덱스트린,정백당,정제소금(국내산),세이버리메이트비프-디,후레바메이트950,글리신,5`-이노신산이나트륨,5`-구아닐산이나트륨,알라닌,알칼아제,산탄검(산탄검,덱스트린)), 오징어엑기스분말에스 7∼9%(오징어엑기스N33.08%,저감미당,오징어족(국내산)27%,정제소금,함수결정포도당,이스트엑기스,글리신,효소,가는정백당,Dl-알라닌,유미분50(대두,우유),5`-이노신산이나트륨,5`-구아닐산이나트륨), 꽃게농축분말 6∼8%(게엑기스PY-1 60%(게),저감미당,덱스트린), 구연산 1∼2%, 비타민C 0.5∼1%, 5’-리보뉴클레오티드이나트륨 2.5∼4%, 매운맛 씨즈닝Ⅲ(소고기맛분23.12%,무수결정포도당15.20%,불고기맛씨즈닝-1 14.64%,미립당14.52%,매운맛시즈닝12%,대두분6.6%,불활성건조효모,유청분말,버터혼합분말씨즈닝,5‘-리보뉴클레오티드이나트륨,미분염,비타스위트-1200,이산화규소,스텐비텐마일드F,올레오레진파프리카10만,구연산,DL-사과산,캡시컴100만수,비타민C,로스티드콘향분말) 6∼8%, 고화방지분당(백설탕, 밀전분) 1∼3%, 간장분말-2(대두아미노산간장 60.6%,저감미당,정제소금 3∼5%, 글리신 1∼3%, L-라이신염산염 1∼2%, 쇠고기맛분(쇠고기맛분92(대두,우유)38.67%, 정제소금(국내산),간장분말(1),덱스트린, 유미분50,양파분말,정백당,마늘분말, 막사롬스탠다드파우더,흑후추분말, 5`-이노신산이나트륨,5`-구아닐산이나트륨,호박산이나트륨,거맥스씨즈닝) 7∼9%, 비프노엠분말(글리신,대두아미노산간장,우정육19.9%,저감미당,정제소금,마늘분말,효소,5`-이노신산이나트륨,5`-구아닐산이나트륨,후추분말) 4∼6%, 불고기맛시즈닝-1(말토덱스트린,정백당,대두아미노산간장,식염수), 불고기맛시즈닝-1베이스(말토덱스트린,L-글루타민산나트륨,정백당10.57%,유청분말95,말토덱스트린분말) 4∼6%, 쇠고기맛스프씨즈닝(간장분말-2 20%,미립당20%,함수결정포도당18%,소고기맛분24%,미분염4.2%) 9∼11%, 콘소메맛씨즈닝(불고기맛씨즈닝-120%,고화방지분당20%,유청분말10%,포도당12%,버터혼합분말65 10%,크리마-S10%,5‘-리보뉴클레오티드이나트륨) 5∼15% 및 미트브로스 분말 6∼8%로 구성된다.The above-mentioned seafood flavor kimchi seizin contains 7 ~ 9% of kimchi broth powder (kimchi broth 80%, dextrin 20%), shrimp extract powder 4-6% (shrimp (domestic) 48.78%, dextrin, , Disodium 5'-inosinate, alanine, alkaline, xanthan gum (xanthan gum, dextrin)), squid extract powder S 7 ~ 9% (Squid Extract N 33.08%, Reduced Sugar, Squid (Domestic) 27%, Refined Salt, Hydrocrystalline Glucose, Yeast Extract, Glycine, Enzyme, Fine Glucose, Dl-Alanine, ), Citric acid (1% to 2%), vitamin C (0.5%), and vitamin C 0.5 (1%), 1%, 5'-ribonucleotide disodium 2.5-4%, spicy taste seasoning Ⅲ (23.12% of beef tastes, 15.20% of anhydrous crystalline glucose, 14.64% of roasted meat sauce 1, 14.52% Soybean meal 6.6%, Inactive dry yeast, Whey powder, Butter mixed sesame seeds, Disodium 5'-ribonucleotide, Fructose-1200, Silicon dioxide, Stenbutin mild F, Oleoresin paprika 100,000, Citric acid, DL-malic acid, (White sugar, wheat starch) 1 ~ 3%, soy sauce powder -2 (soybean amino acid 60.6%, reduced sugar, refined salt 3 ~ 5) L-lysine hydrochloride 1 ~ 2%, beef tastes (beef tastes 92 (soybean milk) 38.67%, refined salt (domestic), soy sauce powder (1), dextrin, 7 to 9%), Bifunom powder (glycine, soybean powder, soybean oil, soybean oil, soybean oil, soybean oil, soybean oil, soybean oil, 4 ~ 6%), roasted meat seasoning - roasted meat sauce - roasted meat sauce - soy sauce, soy sauce, soy sauce, soy sauce, (Maltodextrin, maltodextrin, soybean amino acid soy sauce, saline), roasted meat seasoning-1 base (maltodextrin, sodium L-glutamate 10.57%, whey powder 95, maltodextrin powder) 4-6% Ning (soy sauce powder -2 20%, grains 20%, hydrolyzed glucose 18%, beef tastes 24%, pulverulent salts 4.2%) 9 ~ 11%, consoceous seasoning (120% 5% to 15% of chitin-S10%, 5'-ribonucleotide disodium) and 6 to 8% of meat broth powder.
상기의 원부재료를 계량하여 혼합조에 투입하고 약 10분간 골고루 교반한다. 시료를 채취하여 품질 상태를 확인한 후, 검사가 끝난 제품을 규정된 용기에 규정된 포장단위로 포장한다.The raw material is weighed, placed in a mixing tank, and stirred evenly for about 10 minutes. After collecting the sample and checking the quality status, package the inspected product in the specified packing unit in the prescribed container.
<적용예 2>: 소고기맛 김치 씨즈닝 ≪ Application example 2 >: Beef-flavored kimchi seasoning
김치브로스 분말 6∼8%, 소고기맛분 9∼11%, 비프노엠분말 25∼35%, 비타민B1염산염 0.1∼1%, 구연산 1∼2.5%, 비타민C 0.2∼0.4%, DL-사과산 0.5∼1%, 5’-리보뉴클레오티드이나트륨 2.5∼4%, 매운맛 씨즈닝Ⅲ 6∼8%, 고화방지분당 1∼3%, 간장분말-2 2∼4%, 글리신 2∼4%, L-라이신염산염 0.5∼1.5%, DL-알라닌 1∼3%, 불고기맛시즈닝-1 4∼6%, 쇠고기맛스프씨즈닝 9∼11%, 콘소메맛씨즈닝 4∼6%, 미트브로스 분말 7∼9%로 구성된다. 상기의 원부재료를 계량하여 혼합조에 투입하고 약 10분간 골고루 교반한다. 시료를 채취하여 품질 상태를 확인한 후, 검사가 끝난 제품을 규정된 용기에 규정된 포장단위로 포장한다.Kimchi broth powder 6-8%, beef tastes 9-11%, beef nome powder 25-35%, vitamin B1 hydrochloride 0.1-1%, citric acid 1-2%, vitamin C 0.2-0.4%, DL-malic acid 0.5-1 2 to 4% of soy sauce powder, 2 to 4% of glycine, 2 to 4% of L-lysine hydrochloride, 0.5 to 5% of disodium 5-ribonucleotide, 6 to 8% of spicy taste seasoning III, 1 ~ 3% of DL-alanine, 4 ~ 6% of roast meat flavor seasoning, 9 ~ 11% of beef flavor soup, 4 ~ 6% of cornmeal seasoning and 7 ~ 9% of meat broth powder . The raw material is weighed, placed in a mixing tank, and stirred evenly for about 10 minutes. After collecting the sample and checking the quality status, package the inspected product in the specified packing unit in the prescribed container.
<적용예 3>: 해물맛김치찌개양념≪ Application Example 3 >: Seafood flavored kimchi stew seasoning
해물맛김치찌개양념은 김치브로스 분말 9∼11%, 새우추출분말 9∼11%, 오징어엑기스분말에스 9∼11%, 꽃게농축분말 4∼6%, 오징어엑스분-1 9∼11%, 막사롬셀렉트파우더 4∼6%, 미립당 4∼6%, 매운맛씨즈닝Ⅲ 9∼11%, 비프노엠분말 4∼6%, 쇠고기맛스프씨즈닝 9∼11%, 콘소메맛씨즈닝 4∼6% 및 미트브로스분말 14∼16% 로 구성된다. 각각의 원료를 배합비율대로 계량하여 혼합조에 투입하고 약10분간 골고루 교반한 후,시료를 채취하여 품질 상태를 확인하고, 제품을 용기에 규정대로 포장한다.Seafood flavored kimchi stew seasonings consist of 9 ~ 11% of kimchi broth powder, 9 ~ 11% of shrimp extract powder, 9 ~ 11% of squid extract powder, 4 ~ 6% of crab concentrate powder, 4 ~ 6% of select powder, 4 ~ 6% of corn flour, 9 ~ 11% of spicy flavor seasoning, 9 ~ 11% of beef noodle powder, 9 ~ 11% of beef flavor soup seasoning, 4-6% And 14 to 16% of meat broth powder. Each raw material is weighed to the mixing ratio, put into the mixing tank, stirred evenly for about 10 minutes, samples are taken, quality is checked, and the product is packed in the container as required.
<적용예 4>: 소고기맛김치찌개양념≪ Application Example 4 >: Beef flavored kimchi stew seasoning
소고기맛김치찌개양념은 김치브로스 분말 6∼8%, 소고기맛분 10∼12%, 비프노엠분말 18∼22%, 불고기맛시즈닝-1 9∼11%, 구연산 1∼2.5%, 비타민C 0.3∼0.5%, DL-사과산 0.6∼0.8%, 5’-리보뉴클레오티드이나트륨 2.5∼4%, 올레오레진파프리카(5만) 1∼3%, 차콜그릴씨즈닝#에스-2834-1 1∼2.5%, 백후추분말 0.5∼2%, 마늘분말 2∼4%, 양파분말 1∼3%, 매운맛씨즈닝Ⅲ 9∼11%, 쇠고기맛스프씨즈닝 9∼11%, 콘소메맛씨즈닝 9∼11% 및 미트브로스 분말 5∼7% 로 구성된다. 각각의 원료를 배합비율대로 계량하여 혼합조에 투입하고 약10분간 골고루 교반한 후,시료를 채취하여 품질 상태를 확인하고, 제품을 용기에 규정대로 포장한다.Beef flavored kimchi stew seasonings consist of 6 ~ 8% of Kimchi broth powder, 10 ~ 12% of beef tastes, 18 ~ 22% of beef noodles powder, 9 ~ 11% of roasted meat seasoning, 1 ~ 2.5% of citric acid, 0.3 ~ , DL-malic acid 0.6-0.8%, disodium 5'-ribonucleotide 2.5-4%, oleoresin paprika (1-300%), charcoal grill seasoning # S -2834-1 1-2%, white pepper Powder 0.5-2%, garlic powder 2-4%, onion powder 1-3%, spicy flavor seasoning Ⅲ 9-11%, beef flavor soup seasoning 9-11%, consof taste seasoning 9-11% and meat And 5 to 7% of broth powder. Each raw material is weighed to the mixing ratio, put into the mixing tank, stirred evenly for about 10 minutes, samples are taken, quality is checked, and the product is packed in the container as required.
<적용예 5>: 버터맛김치찌개양념≪ Application Example 5 >: Butter flavored kimchi stew seasoning
버터맛김치찌개양념은 김치브로스 분말 7∼9%, 소고기맛분 4∼6%, 비프노엠분말 4∼6%, 불고기맛시즈닝-1 6∼8%, 구연산 1∼2.5%, 비타민C 0.3∼0.5%, DL-사과산 0.6∼0.8%, 5’-리보뉴클레오티드이나트륨 2∼4%, 버터혼합물분말65 4∼6%, 크리마-S 9∼11%, 유청분말 4∼6%, 정백당 4∼6%, 쇠고기맛스프씨즈닝 9∼11%, 콘소메맛씨즈닝 25∼35% 및 미트브로스 분말 3∼5%로 구성된다. 각각의 원료를 배합비율대로 계량하여 혼합조에 투입하고 약10분간 골고루 교반한 후,시료를 채취하여 품질 상태를 확인하고, 제품을 용기에 규정대로 포장한다.
Butter flavored kimchi stew seasonings consist of 7 ~ 9% kimchi broth powder, 4-6% beef tastes, 4-6% beef noodles powder, 1-6 ~ 8% roasted meat seasoning, 1-2% citric acid, 0.3 ~ , DL-malic acid 0.6-0.8%, disodium 5'-ribonucleotide 2-4%, butter mixture 65 4-6%, Crime S 9-11%, whey powder 4-6% , Beef flavor soup 9 ~ 11%,
<시험예><Test Example>
본 발명의 김치broth, 해물맛 seasoning, 소고기맛 seasoning 3종류의 복합조미식품의 일반성분, 이화학적 및 미생물학적 특성, 레올로지 평가, 제품품질수명(Shelf life) 측정 시험분석을 통하여 시제품의 품질특성을 검증하였다. 일반성분 분석은 AOAC 방법(2005)에 의하여 분석하였다. 수분은 105℃ 상압가열건조법, 조단백질은 Micro-Kjeldahl법, 조지방은 Soxhlet 추출법 및 조회분은 회화법으로 분석하였고, 탄수화물은 시료 100g 중에서 수분, 단백질, 지질, 회분함량을 감한 값으로 산출하였다. Kimchi broth of the present invention, seasoning of seafood, seasoning of beef taste, general components of three kinds of compound seasoning foods, The quality characteristics of the prototype were verified by analyzing physicochemical and microbiological characteristics, rheology evaluation, and product quality shelf life. General component analysis was analyzed by the AOAC method (2005). Moisture was analyzed by 105 ℃ atmospheric pressure drying method, crude protein was measured by Micro-Kjeldahl method, crude fat was extracted by Soxhlet method and inquiry was by filtration method. Carbohydrates were calculated by subtracting moisture, protein, lipid and ash content from 100g of sample.
<일반성분 분석><General composition analysis>
김치 broth, 해물맛 seasoning, 소고기맛 seasoning의 일반성분 측정 결과는 Table 1과 같다. 김치 broth의 일반성분은 수분 3.55%, 조단백질 8.84%, 조지방 17.78%, 회분 27.63%이었다. 해물맛 seasoning의 일반성분은 수분 3.49%, 조단백질 9.63%, 조지방 1.32%, 조회분 24.09%이었다. 소고기맛 seasoning의 일반성분은 수분 3.06%, 조단백질 12.17%, 조지방 0.54%, 조회분 25.60%이었다. 김치 broth, 해물맛 seasoning, 소고기맛 seasoning의 일반성분의 함량은 식품분석표(식품분석학,채수규외, 2010)에 의한 고춧가루, 멸치다시다, 소고기다시다와 같은 복합 조미식품의 일반성분 함량과 유사한 결과로 나타났다. 김치 broth, 해물맛 seasoning, 소고기맛 seasoning의 주요성분은 탄수화물과 회분임을 알 수 있었다.Kimchi broth, seasoning of seafood, seasoning of beef flavor. The general components of Kimchi broth were 3.55% moisture, 8.84% crude protein, 17.78% crude lipid and 27.63% ash. The general components of seasoning of seafood were 3.49% moisture, 9.63% crude protein, 1.32% crude fat and 24.09% inquiry. The general ingredients of beef seasoning were 3.06% moisture, 12.17% crude protein, 0.54% crude fat and 25.60% aspiration. The content of general components of kimchi broth, seafood seasoning, and beef seasoning was similar to that of compound seasoning such as red pepper powder, anchovy and beef tallow, by the food analysis chart (Food Analysis, Chae Su Kyu et al., 2010) . Kimchi broth, seafood seasoning, beef taste seasoning were found to be carbohydrates and ash.
1)탄수화물은 시료 100 g 중에서 수분, 단백질, 지질, 회분함량을 감한 값으로 산출.
1) Carbohydrates are calculated by subtracting moisture, protein, lipid and ash content from 100 g of sample.
<이화학적 및 미생물학적 특성 시험><Physicochemical and Microbiological Characteristics Test>
가. pH 측정end. pH measurement
5g의 시료에 증류수 50ml를 가하여 homogenizer를 이용해 2,000 rpm에서 5분간 균질화 시킨 후 원심분리기를 이용하여 3,000 rpm에서 5분간 원심분리 시킨다. 상층액 10ml에 증류수 20ml를 가하여 교반 후 pH를 측정하였다. Add 50 ml of distilled water to 5 g of sample, homogenize at 2,000 rpm for 5 minutes using a homogenizer, and centrifuge at 3,000 rpm for 5 minutes using a centrifuge. 20 ml of distilled water was added to 10 ml of the supernatant, and the pH was measured after stirring.
김치 소스를 조합한 복합조미식품의 pH의 측정 결과는 표 12와 같다. 김치 broth 4.18, 해물맛 seasoning 4.27, 소고기맛 seasoning 4.24으로, 해물맛 seasoning의 pH 값이 가장 높았다. 해물맛 seasoning과 소고기맛 seasoning의 pH는 유의적인 차이가 나타나지 않았다.Table 12 shows the measurement results of the pH of the combined seasoning foods containing the kimchi sauce. Kimchi broth 4.18, seafood seasoning 4.27, beef seasoning 4.24, the pH value of seafood seasoning was the highest. There was no significant difference in seafood seasoning and beef seasoning pH.
나. 색도 측정 I. Chromaticity measurement
색도는 색차계를 이용하여 Hunter ｓｙｓtem에 의하여 명도(L, lightness), 적색도(a, redness), 및 황색도(b, yellowness)값으로 각 실험구당 10회 반복 측정하였다. 김치 broth, 해물맛 seasoning, 소고기맛 seasoning의 색도의 측정결과는 표 13과 같다. 즉, 김치 broth의 L(lightness) 값은 56.84, a(redness) 값은 18.98, b(yellowness) 값은 65.07을 나타내었으며 해물맛 seasoning의 L 값은 61.40, a 값은 13.21, b 값은 44.42을 나타내었고, 소고기맛 seasoning의 L 값은 55.99, a 값은 15.99, b 값은 43.81을 나타내었다. L 값은 김치 broth와 소고기 seasoning의 유의적 차이는 나타나지 않았으며 해물맛 seasoning이 유의적으로 가장 높았다. a 값은 김치 broth보다 소고기맛 seasoning, 해물맛 seasoning의 순으로 유의적 차이가 낮아졌다. b 값은 김치 broth이 유의적으로 가장 높으며 해물맛 seasoning과 소고기맛 seasoning의 유의적 차이는 나타나지 않았다. 상기 시험결과에 따라서 공히 시제품인 복합조미식품의 seasoning 색깔이 외관상 선호도가 높고 제품화하기에 양호할 것으로 사료된다. The chromaticity was measured ten times in each experiment with the Hunter system using L, lightness, redness, and yellowness values using a colorimeter. Kimchi broth, seafood seasoning, beef taste Seasoning coloring results are shown in Table 13. The L value of kimchi broth was 56.84, the a (redness) value was 18.98 and the b (yellowness) value was 65.07. The L value of seafood seasoning was 61.40, the a value was 13.21 and the b value was 44.42 The L value of beef seasoning was 55.99, the a value was 15.99 and the b value was 43.81. L value did not show any significant difference between kimchi broth and beef seasoning and seafood taste seasoning was the highest. a value of kimchi broth was lower in order of beef seasoning and seafood seasoning than kimchi broth. b value was the highest in Kimchi broth and there was no significant difference between seafood seasoning and beef seasoning. According to the above test results, the seasoning color of the prototype product is expected to be high in appearance and good for commercialization.
다. 비타민 C 측정 All. Vitamin C measurement
비타민 C는 AOAC법에 준하여 2, 4-dinitrophenyl hydrazine(DNP) 비색법으로 식품 중의 비타민 C를 메타인산용액으로 추출한 환원형 C를 2,6-dichlorophenol-indophenol(DCP)로 산화시켜 산화형(DHAA)으로 만든 다음 2, 4-dinitrophenyl hydrazine(DNP)를 가해 적색의 오사존(osazone)을 형성시킨 후 황산(H2SO4)을 가해 탈수시키면 등적색의 무수물 bis-2,4-dintrophenylhydrazine으로 전환되어 안정된 정색반응을 나타내는데, 이를 파장 520 nm에서 표준용액과의 흡광도를 측정하여 정량하였다. 김치 소스를 조합한 복합조미식품의 김치 broth, 해물맛 seasoning, 소고기맛 seasoning의 비타민 C의 측정결과는 표 14와 같다. 김치 broth는 2.87 (mg/100g), 해물맛 seasoning은 2.11 (mg/100g), 소고기맛 seasoning은 4.00 (mg/100g)이었다. 비타민 C는 식품분석표(식품분석학, 김경삼외, 2004)에 의한 멸치다시다, 소고기다시다와 같은 복합 조미식품의 함량과 유사한 결과로 나타났다.Vitamin C is oxidized form (DHAA) by oxidizing 2,6-dichlorophenol-indophenol (DCP) with reduced form C extracted from metaphosphoric acid solution in food by 2, 4-dinitrophenyl hydrazine (DNP) colorimetric method according to AOAC method. 2,4-ditrophenylhydrazine was converted to a red-colored anhydride bis-2,4-ditrophenylhydrazine by dehydration by adding sulfuric acid (H 2 SO 4 ) after forming red osazone by adding 2, 4-dinitrophenyl hydrazine Color reaction, which was quantitated by measuring the absorbance of the standard solution at a wavelength of 520 nm. The results of measurement of vitamin C in kimchi broth, seafood seasoning, and beef seasoning of compound seasoning combined with kimchi sauce are shown in Table 14. Kimchi broth was 2.87 (mg / 100g), seafood seasoning was 2.11 (mg / 100g) and beef seasoning was 4.00 (mg / 100g). Vitamin C was similar to the content of compound seasoning such as anchovy and beef tongue by the food analysis chart (Food Analysis, Kim, Kyung, and others, 2004).
(mg/100g)Vitamin C
(mg / 100g)
라. 염도 측정la. Salinity measurement
염도는 Mohr법에 준하여 전처리한 검체 용액에 크롬산칼륨(K2CrO4) 시액을 가하고 질산은(AgNO3) 표준용액을 적하하여 Cl-는 전부 AgCl의 백색 침전이 되고 K2CrO4와 반응하여 크롬산은(Ag2CrO4)의 적갈색으로 변하는데 소비되는 AgNO3액의 양으로 정량하였다. 김치 소스를 조합한 복합조미식품의 김치 broth, 해물맛 seasoning, 소고기맛 seasoning의 염도의 측정결과는 Table 5와 같다. 김치 broth의 염도는 24.46%, 해물맛 seasoning의 염도는 21.60%, 소고기맛 seasoning의 염도는 21.07%으로 유의적 차이가 나타나지 않았다. 그러나 김치 broth가 해물맛 seasoning, 소고기맛 seasoning보다 다소 높은 결과를 보였으며, 본 시제품의 배합비 중에서 염도함량을 감소시켜서 제품화하면 좋을 것이다.The salinity is measured by adding potassium chromate (K 2 CrO 4 ) solution to the sample solution pretreated according to the Mohr method and dropping the standard solution of silver nitrate (AgNO 3 ), whereby all of the Cl - becomes a white precipitate of AgCl and reacts with K 2 CrO 4 , The amount of AgNO 3 solution consumed to change the reddish brown color of silver (Ag 2 CrO 4 ) was quantified. Table 5 shows the results of measurement of kimchi broth, seafood seasoning, and seasoning of beef tasting seasoning in combination seasoning with kimchi sauce. The salinity of kimchi broth was 24.46%, the salinity of seafood seasoning was 21.60%, and the salinity of beef seasoning was 21.07%. However, kimchi broth showed a slightly higher value than seafood seasoning and beef seasoning, and it would be better to commercialize it by decreasing the salinity content among the compounding ratio of the prototype.
마. 대장균군 정성 시험hemp. E. coli group qualitative test
대장균군의 정성 시험은 식품공전에 의하여 시험용액을 접종한 유당배지를 35～37℃에서 24±2시간 배양한 후 발효관내에 가스가 발생하지 않아 48±3시간까지 계속하여 관찰한 후 가스 발생 유무를 통해 대장균군의 유무를 검사하였다. 김치 소스를 조합한 복합조미식품 김치 broth, 해물맛 seasoning, 소고기맛 seasoning 3종류의 대장균군 정성 시험 결과(도 5)는 배양 후 발효관내에 가스가 발생하지 않아 음성으로 판단하였다. 즉, 각 시료 공히 대장균군이 불검출 됨을 알 수 있었다. 식품공전 상의 대장균 기준 및 규격에 적합하였다. In the qualitative test of E. coli group, the lactose medium inoculated with the test solution was incubated at 35-37 ° C for 24 ± 2 hours, and no gas was generated in the fermentation tube. The presence or absence of E. coli was examined. Kimchi broth, seasoning of seafood, seasoning of beef flavor The qualitative test results of three kinds of E. coli group (Fig. 5) were negative because no gas was generated in the fermentation tube after culturing. That is, it was found that the coliform group was not detected in each sample. It conformed to Escherichia coli standards and specifications in food circulation.
<레올로지 평가><Rheological evaluation>
정상유동 특성은 rheometer(Physica MCR 102, Anton Paar, Graz, Austria)의 plate-plate system 직경:50 mm, 간격:0.5 mm 을 이용하여 측정하였다. 정상유동특성 데이터는 25℃에서0.01-1000 s-1의 범위의 전단속도()에서 점도를 측정하였다. 김치 broth, 해물맛 Seasoning, 소고기 맛 seasoning의 정상유동 특성은 power law 모델 식에 적용되어 계산된 σ는 전단응력(shear stress), K는 점조도 지수(consistency index), 는 전단속도(shear rate), n는 유동성지수(flow behavior index)이다. The steady-state flow characteristics were measured using a rheometer (Physica MCR 102, Anton Paar, Graz, Austria) plate-plate system diameter: 50 mm, interval: 0.5 mm. The steady flow characteristics data were measured at a shear rate () in the range of 0.01-1000 s -1 at 25 ° C. The steady flow characteristics of kimchi broth, seafood seasoning and beef seasoning are applied to the power law model, σ is shear stress, K is consistency index, shear rate, n is the flow behavior index.
Power raw model: σ=kn Power raw model: σ = k n
정상유동 특성은 rheometer(Physica MCR 102, Anton Paar, Graz, Austria)의 plate-plate system 직경:50 mm, 간격:0.5 mm 을 이용하여 측정하였다. 정상유동특성 데이터는 25℃에서 0.1-100 s-1의 범위의 전단속도()에서 점도를 측정하였다. 김치 broth, 해물맛 Seasoning, 소고기 맛 seasoning의 정상유동 특성은 power law 모델식에 적용되어 계산된 σ는 전단응력(shear stress), K는 점조도 지수(consistency index), 는 전단속도(shear rate), n는 유동성지수(flow behavior index) 그리고 겉보기 점도(apparent viscosity)는 전단속도 30 s-1에서 a=Kn - 1로 부터 결정된다. The steady-state flow characteristics were measured using a rheometer (Physica MCR 102, Anton Paar, Graz, Austria) plate-plate system diameter: 50 mm, interval: 0.5 mm. The steady flow characteristics data were measured at 25 캜 at shear rates () in the range of 0.1-100 s -1 . The steady flow characteristics of kimchi broth, seafood seasoning and beef seasoning are applied to the power law model, σ is shear stress, K is consistency index, shear rate, n is a fluidity index (flow behavior index) and apparent viscosity (apparent viscosity) at a shear rate of 30 s -1 a = K n - is determined from the first.
(1) Power raw model: σ=kn (1) Power raw model: σ = k n
동적점탄성은 rheometer(Physica MCR 102, Anton Paar, Graz, Austria)의 plate-plate system(직경:50 mm, 간격: 0.5 mm gap)을 이용하여 측정하였다.김치 broth, 해물맛 Seasoning, 소고기 맛 seasoning의 동적점탄성 데이터는 25℃에서 0.1-10.0 Hz 범위 내에서 저장탄성률(storage modulus, G′), 손실탄성률(loss modulus, G″), 복소점도(complex viscosity, *)가 측정되었다. 선형 점탄성 범위는 5.0 Hz에서 strain sweep으로 부터 결정되었다. The dynamic viscoelasticity was measured using a plate-plate system (diameter: 50 mm, gap: 0.5 mm gap) of a rheometer (Physica MCR 102, Anton Paar, Graz, Austria). The dynamic modulus (G '), the loss modulus (G') and the complex viscosity ( * ) of the viscoelastic data were measured at 25 ℃ in the range of 0.1-10.0 Hz. The linear viscoelastic range was determined from strain sweep at 5.0 Hz.
가. 정상 유동특성 측정 end. Steady flow characterization
김치 broth, 해물맛 Seasoning, 소고기 맛 seasoning의 정상유동특성은 전단응력-전단속도 데이터를 power raw 모델식(식1)에 적용하여 얻은 결과를 나타내었다 (도 8).
The steady flow characteristics of Kimchi broth, seafood seasoning and beef seasoning showed the results obtained by applying shear stress-shear rate data to the power-raw model equation (Fig. 8).
시료의 전단속도가 증가함에 따라 전단응력이 증가함을 나타내었으며 이를 통해 액상 type의 김치 broth, 해물맛 Seasoning, 소고기 맛 seasoning은 뉴톤성 거동(Newtonian)을 나타내고 있음을 알 수 있었다. Table 6에서 보여주고 있듯이 유동성지수(n)에서는 시료들의 유동지수가 0.95-1.00으로 나타나 1과 같거나 비슷한 뉴톤성 유체임을 알 수 있었다. As the shear rate of the sample increased, shear stress increased. It was found that the liquid type Kimchi broth, seasoning of seafood and seasoning of beef tastes showed Newtonian behavior. As shown in Table 6, in the fluidity index (n), the flow index of the samples was 0.95-1.00, indicating that it is a Newtonian fluid having the same or similar value as 1.
겉보기 점도 a100(apparent viscosity, Pa·s)는 해물맛 seasoning(0.04 Pa·s)보다 김치 broth(0.05 Pa·s), 소고기맛 Seasoning(0.06 Pa·s)의 순으로 유의적으로 높아짐을 알 수 있었으며 김치 broth와 해물맛 seasoning은 유의적인 차이가 없음을 알 수 있었다. The apparent viscosity a100 (apparent viscosity, Pa · s) was significantly higher in seawater seasoning (0.04 Pa · s) than in kimchi broth (0.05 Pa · s) and beef seasoning (0.06 Pa · s) And seasoning of seafood was not significantly different.
점조도지수 K(Consistency index, Pa·sn)에서는 해물맛 seasoning(0.05 Pa·sn)보다 김치 broth(0.05 Pa·sn), 소고기맛 Seasoning(0.06 Pa·sn)의 순으로 유의적으로 높아졌음을 알 수 있었으며 김치 broth는 해물맛 seasoning와 소고기맛 seasoning은 유의적인 차이가 없음을 알 수 있었다.The consistency index K (Consistency index, Pa · s n) with seafood flavor net significantly the seasoning (0.05 Pa · s n) than kimchi broth (0.05 Pa · s n) , beef flavor Seasoning (0.06 Pa · s n) Kimchi broth showed no significant difference between seafood seasoning and beef seasoning.
a,100 (Pa·s)Apparent viscosity
a, 100 (Pa · s)
K (Pa·sn)Consistency index
K (Pa · s n )
n (-)Liquidity index
n (-)
나. 동적 유동특성 측정I. Measurement of dynamic flow characteristics
김치 broth, 해물맛 Seasoning, 소고기 맛 seasoning의 동적유동특성은 각 주파수(ω)에 따른 저장탄성률(G′)과 손실탄성률(G″)의 변화를 나타낸 것이다(도 9). 여기서 ω가 증가함에 따라 G′과 G″가 증가하고 있어 고분자 액체의 경우와 같이 각 주파수의 의존성이 있음을 나타내고 있다. 또한 측정한 주파수 내에서 G″의 수치가 G′보다 증가하는 경향을 보여 주었다. The dynamic flow characteristics of Kimchi broth, seafood seasoning, and beef seasoning show changes in storage modulus (G ') and loss modulus (G ") according to angular frequency (ω) (FIG. Here, G 'and G "increase as ω increases, indicating that each frequency dependency is the same as in the case of polymer liquids. It also showed that the value of G "within the measured frequency tended to increase over G '.
표 16에서 보여주고 있듯이 저장탄성률(G′)에서는 해물맛 seasoning(0.83 Pa)보다 김치 broth(1.37 Pa), 소고기맛 seasoning(1.36 Pa)의 순으로 유의적으로 높아졌음을 알 수 있었다. As shown in Table 16, the storage modulus (G ') was significantly higher in season than seasoning (0.83 Pa), followed by kimchi broth (1.37 Pa) and beef seasoning (1.36 Pa).
손실탄성률(G″)에서는 소고기맛 seasoning(1.24 Pa), 해물맛 seasoning(1.34 Pa)보다 김치 broth(2.26 Pa)의 순으로 높아졌음을 알 수 있었다.복소점도(*)에서는 소고기맛 seasoning(0.06 Pa·s), 해물맛 seasoning(0.05 Pa·s)보다 김치 broth(0.09 Pa·s)의 순으로 높아졌음을 알 수 있었다.The loss modulus (G ") In it was found the beef flavor seasoning (1.24 Pa), seafood flavor jyeoteum net increase in kimchi broth (2.26 Pa) more seasoning (1.34 Pa). In the complex viscosity (*) beef flavor seasoning (0.06 Pa · s), seafood seasoning (0.05 Pa · s), and kimchi broth (0.09 Pa · s).
시료의 점탄성을 평가하는 하나의 측정치로는 G″과 G′의 비율로 표현되는 손실요인 즉 tanδ(G″/G′)가 있다. Tanδ가 1보다 작으면 점탄성 물질에 대해 탄성적 거동이 보다 크다는 의미이고, 반대로 1보다 크면 점성적 거동이 크다는 것을 의미한다. 김치 broth와 해물맛 seasoning은 1보다 큰 점성적인 거동을 보였으며 소고기맛 seasoning은 1보다 작은 탄성적 거동임을 알 수 있었다.One measure for evaluating the viscoelasticity of a sample is the loss factor, tan δ (G "/ G '), expressed as the ratio of G" to G'. When tan δ is less than 1, it means that the elastic behavior is greater for the viscoelastic material. Conversely, when tan δ is greater than 1, it means that the viscous behavior is greater. Kimchi broth and seafood seasoning showed more than 1 viscosity behavior and beef seasoning was less than 1 elastic behavior.
<제품 품질수명(Shelf life) 측정시험><Product life cycle (Shelf life) measurement test>
김치 소스를 조합한 복합 조미식품의 관능적 품질 평가는 경희대학교 식품영양학과 대학원생들을 대상으로 일정기간 훈련을 통해 시료에 대한 충분한 지식과 용어, 평가기준 등을 숙지시켰다. 그리고 관능검사를 실시한 후 차이 식별 능력이 우수한 10명을 관능검사 패널로 선발하여 관능검사를 실시하였다. 관능검사 패널들에 의해 색, 풍미, 조직감, 전반적인 기호도는 5점 기호척도법으로 관능평가를 실시하였다. The sensory quality evaluation of the combined seasoning foods with Kimchi sauce was conducted by the graduate students of Kyunghee University Food and Nutrition Department. After the sensory test, 10 sensory test groups with excellent discrimination ability were selected by sensory test panels and sensory tests were conducted. The color, flavor, texture, and overall acceptability were evaluated by sensory test panels using the five - point symbol scale method.
김치 소스를 조합한 복합 조미식품의 shelf-life 측정은 가속 온도조건인 60℃에서 기호도의 변화속도로부터 Q10값을 구하고 이 Q10값을 이용하여 상온유통 예상조건인 20℃에서 shelf-life를 구하였다.The shelf-life of the combined seasoning with Kimchi sauce was determined by measuring the Q 10 value from the rate of preference change at 60 ° C, which is the accelerated temperature condition, and using the Q 10 value, the shelf-life at 20 ° C, Respectively.
이 Q10값을 이용하여 상온유통조건인 20℃에서 shelf-life를 구하였다. 즉, Q10값은 온도가 10℃상승하며 따라 품질(Q)변화가 2~3배 상승한다는 기준에 의거하였다(식품저장학,김병묵외,진로,2005). 따라서 Q10값 계산에 의하면, 가속온도 60℃를 상온 20℃로 품질변화(Q)를 환산하면 56일 × 2배 × 2 × 2 × 2= 896일 × 0.8(안전계수)=716.7일 ÷ 30일 =23.9개월 동안 품질유지 가능하므로 본 시제품의 품질수명은 약 24개월로 예측할 수 있을 것이다.Using this value of Q 10 , the shelf-life was determined at 20 ° C, which is a room temperature circulating condition. In other words, the value of Q 10 was based on the criterion that the quality (Q) change rose by 2 to 3 times as the temperature rises by 10 ° C (Food Storage, Kim, Kyung et al., Jinro, 2005). Therefore, according to the calculation of Q 10 value, when the quality change (Q) is converted to the
본 발명의 복합조미식품은 풍미용의 김치맛과 육미용의 찌개맛을 제공하므로 용도에 따라서 다양하게 사용할 수 있다.
The compound seasoning food of the present invention provides a kimchi taste for aesthetic taste and a stew taste for meat beauty, and thus can be used variously according to the use.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107485005A (en) * | 2017-10-11 | 2017-12-19 | 青岛佳成食品有限公司 | A kind of preparation method of capsicum spices |
| KR20230024143A (en) * | 2021-08-11 | 2023-02-20 | 주식회사 맥푸드 | Manufacturing method of pork cutlet sauce with improved texture |
| KR20230068828A (en) * | 2021-11-11 | 2023-05-18 | 경일대학교산학협력단 | Method of making seasoning powder of kimchi |
| EP4268615A4 (en) * | 2020-12-23 | 2024-08-28 | Angel Yeast Co., Ltd. | Non-meat-derived yeast extracts having rich meat flavor and preparation method therefor |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107485005A (en) * | 2017-10-11 | 2017-12-19 | 青岛佳成食品有限公司 | A kind of preparation method of capsicum spices |
| EP4268615A4 (en) * | 2020-12-23 | 2024-08-28 | Angel Yeast Co., Ltd. | Non-meat-derived yeast extracts having rich meat flavor and preparation method therefor |
| KR20230024143A (en) * | 2021-08-11 | 2023-02-20 | 주식회사 맥푸드 | Manufacturing method of pork cutlet sauce with improved texture |
| KR20230068828A (en) * | 2021-11-11 | 2023-05-18 | 경일대학교산학협력단 | Method of making seasoning powder of kimchi |
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