KR20180032164A - Manufacture of Kimchi spice source - Google Patents

Abstract

The present invention relates to a method for producing a kimchi seasoning sauce. The method of the present invention comprises the following step: producing a mixture by preparing high fructose, a Saccharina japonica solution, syrup, anchovy sauce, pear puree, a red pepper powder, ginger sauce base, garlic, purified water, onion, salt, green onion and honey; sterilizing the mixture mixed in the first step at the temperature of 85 to 100°C for 30 minutes to 1 hour; cooling the sterilized mixture to the temperature of 15 to 20°C in the second step; filtering the mixture to the size of 10 to 30 mesh; filling a packing container in a filling machine with the mixture cooled in the third step; and storing the packaging container at the room temperature at the filling step. Since the kimchi seasoning sauce of the present invention is in the form of a concentrated liquid, the kimchi seasoning sauce can be circulated at room temperature for a long period of time, and is also effective as a substitute for kimchi.

Description

Manufacturing method of Kimchi spice sauce {Manufacture of Kimchi spice source}

The present invention relates to a method for producing a kimchi sauce sauce. More specifically, the present invention relates to a concentrated kimchi seasoning sauce capable of circulating at room temperature.

Kimchi is a traditional vegetable fermented food of Korea, and its nutritional value and efficacy through fermentation process are constantly revealed by scientific methods.

In 2003, it was found that a large amount of resistance to 'SARS' in severe acute respiratory disease was added to kimchi, and at the same time, world-wide interest in kimchi is increasing.

In order to make kimchi seasoning, Kimchi can be conveniently soaked with optimized seasoning sauce without having to purchase various raw materials, and contributed to the globalization of kimchi.

On the other hand, kimchi has a difficulty to be exported to chilled distribution due to the edge phenomenon of kimchi tissue due to aging for a long period of time and the strong sour taste which appears during fermentation.

In addition, the kimchi seasoning applied only to vegetables was difficult to adapt to the food culture of the world with diverse food culture. Therefore, it is important to develop kimchi seasoning sauce that can be applied to a variety of cuisines by contributing to the globalization of kimchi by sourcing the kimchi seasoning which can be circulated at room temperature and facilitating distribution.

Korean Patent Publication No. 2004-0060397 Korea Patent Publication No. 2003-0031743

      Therefore, the present invention can substitute enough with the taste and flavor of the sauce of the present invention even if there is no kimchi in the side dish, and it is possible to apply it to various dishes as a modern sensible kimchi sauce sauce which can change the existing table culture And it is a further object of the present invention to provide a method of manufacturing a kimchi seasoning sauce that enables globalization as well as convenience of distribution.

         Another object of the present invention is to provide a method for producing a flavor and aroma of Kimchi sauce suitable for a new generation or elderly people as well as being well suited to the taste of foreigners by eliminating much of the irritating odor unique to kimchi will be.

In order to achieve the above object, the present invention provides a method for preparing a mixture, which comprises preparing a mixture of high fructose, lecithin, syrup, anchovy sauce, pear puree, red pepper powder, ginger sauce base, garlic, purified water, onion, salt, Sterilizing the mixture mixed in step 1 at a temperature of 85 to 100 ° C for 30 minutes to 1 hour, cooling the mixture sterilized in the second step to a temperature of 0 to 15 ° C, , Filling the container with the mixture cooled in the third step in a filling machine, and storing the container in the refrigerator in the refrigerator.

The above step further comprises 90 to 110 parts by weight of the solution, 90 to 110 parts by weight of starch syrup, 30 to 35 parts by weight of anchovy sauce, 28 to 35 parts by weight of poured poultry, 25 to 30 parts by weight of red pepper powder, 20 to 25 parts by weight of ginger seasoning base, 15 to 20 parts by weight of garlic, 12 to 17 parts by weight of purified water, 12 to 16 parts by weight of onion, 10 to 15 parts by weight of salt, 10 to 15 parts by weight of garlic, 1 to 5 parts by weight of honey .

The ginger seasoning base contains 95 to 105 parts by weight of modified starch (starch of acetyladipic acid), 45 to 55 parts by weight of vitamin C, 30 to 35 parts by weight of ginger, 7 to 30 parts by weight of guar gum, 9 parts by weight, and the grapefruit seed extract is 6 to 9 parts by weight.

The above liquid is characterized in that the liquid is 2.5-4 parts by weight, 1-2 parts by weight of anchovies and 0.2-0.4 parts by weight of seaweed based on 100 parts by weight of purified water.

Then, 0.01 to 0.03 part by weight of the powder of the granular powder is further added to the mixture of the above step in 100 parts by weight of the whole mixture.

Therefore, the present invention can provide a kimchi seasoning sauce that can be utilized as a kimchi ingredient in foods that require kimchi by side dishes as well as deterioration of flavor and deterioration of the product, since they are subjected to a manufacturing process for sterilization treatment .

In addition, since the sauce of the present invention is in the form of a concentrate, it can be circulated at a normal temperature for a long period of time and has an effect as a substitute food for kimchi.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method for manufacturing a sauce of Kimchi sauce according to the present invention.

Hereinafter, a method for producing a sauce of sauce according to the present invention will be described in detail with reference to the drawings.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method for producing a kimchi seasoned sauce according to the present invention.

As shown in FIG. 1, the first step is to prepare a mixture of high fructose, liquid, starch syrup, anchovy sauce, pear puree, red pepper powder, ginger sauce base, garlic, purified water, onion, salt, green onions and honey. (First step)

Hereinafter, main materials used in the first step will be briefly described.

The high fructose is a high fructose added to beverage and is also called high fructose corn syrup or high fructose syrup and liquid fructose. It means corn syrup which is processed by enzyme treatment to change part of glucose called glucose into substance called fructose. The liquid again refers to anchovy soup, which is a soup flavored with anchovy, kelp, and shellfish.

The poured puree is a product made by plowing, pressing or twisting the pear and making it into a concentration of light paste or dark liquid.

Here, the material constituting the mixture of the first step is 90 to 110 parts by weight of the solution, 90 to 110 parts by weight of starch syrup, 30 to 35 parts by weight of anchovy sauce, 28 to 35 parts by weight of sour puree, 25 to 30 parts by weight of red pepper powder, 20 to 25 parts by weight of ginger spice base, 15 to 20 parts by weight of garlic, 12 to 17 parts by weight of purified water, 12 to 16 parts by weight of onion, 10 to 15 parts by weight of salt, And 1 to 5 parts by weight of honey.

Herein, the numerical ranges of the respective weight parts make it possible to make the kimchi sauce sauce according to the present invention have an optimal taste, so that the function of the sauce can be most suitably displayed, which is proven as a result of repeated experiments I will.

The ginger seasoning base, which is one of the materials of the first step, is composed of 95 to 105 parts by weight of modified starch (starch of acetyladipic acid), 45 to 55 parts by weight of vitamin C, 30 parts by weight of ginger 30 To 35 parts by weight, guar gum, 7 to 9 parts by weight, and grapefruit seed extract, 6 to 9 parts by weight.

In addition, one of the materials of the first step is composed of 2.5-4 parts by weight of an anchovy, 1-2 parts by weight of anchovies and 0.2-0.4 parts by weight of seaweed in 100 parts by weight of purified water. Each of the above-mentioned weight parts means the composition ratio so that the liquid can give an optimal taste again, which is proved as a result of repeated experiments.

Hereinafter, the ingredients of the ginger seasoning base will be described.

Sodium L-glutamate is a sodium salt of glutamic acid, which is an amino acid, and is a kind of food additive that improves the taste and flavor of food. It is produced in the form of sodium salt by neutralization and purification of glutamic acid obtained by hydrothermal extraction or fermentation of microorganisms in protein-rich seaweeds. Glutamic acid in sodium L-glutamate is naturally present in many foods such as dairy products, meat, fish, and vegetables.

Modified starch (Acetylated Distarch Adipate) is a food additive that improves the stickiness and viscosity of food, improves emulsion stability and improves the physical properties and texture of food. It is mainly used as a food concentrate.

White powder or particles that are smelled and tasteless and are deliquescent are fragments, amorphous powders or coarse particles and have no odor and taste. Modified starch is a product obtained by chemically transforming various grains or starch-derived starches with a small amount of chemical substance and chemically transforming the starch by reaction between the hydroxy group and the reactant. It is an improvement. The modified starch used in the above range of weight (95 ~ 105 parts by weight) proved to be well mixed with other materials and proved through experiments and data.

Guar Gum is a kind of food additive which is obtained by pulverizing seed-bearing part of bean and guar (Cyamopsis tetragonolobus TAUB) or obtained by extracting with hot water or hot water, and its main component is polysaccharide.

It is a food additive for enhancing the stickiness and viscosity of guar gum, enhancing emulsion stability, and improving the physical properties and texture of food. It is used in foods as stabilizer, booster, emulsifier, thickener and so on. The use of 7 to 9 parts by weight of guar gum can perform its own function. When the content of guar gum is less than 7 parts by weight, the effect of addition is insignificant, and when it exceeds 9 parts by weight, the taste of other materials is adversely affected.

Grapefruit seed extract is a material obtained by extracting grapefruit seed with water, ethyl alcohol or glycerin. It is antimicrobial. It is a natural additive registered in domestic food additive process because it is used as a natural preservative to prevent rancidity and storage of food. Candidiasis, earache, throat infections, diarrhea, and the like. When the amount of the grapefruit seed extract is less than 6 parts by weight, there is no addition effect. When the amount of the grapefruit seed extract is more than 9 parts by weight, sour taste is exerted and the whole taste is adversely affected.

In addition, when the content of vitamin C is less than 45 parts by weight, the taste of the sauce is not obtained. When the content exceeds 55 parts by weight, the taste of the sauce becomes excessively sour. When the ginger is more than 35 parts by weight, the flavor of the ginger becomes too strong and the taste of the seasoning sauce is lowered.

The salinity of the mixture mixed in the first step is most preferably 10 to 20 parts by weight in 100 parts by weight of the mixture. If the amount is less than 10 parts by weight, there is almost no effect, and if it exceeds 20 parts by weight, excessive salty taste may be caused.

If it is desired to further enhance the flavor inherent to kimchi, it is preferable to grind the cabbage kimchi to a size of 10 to 60 mesh and to add 2 to 5 parts by weight of the ground cabbage kimchi to 100 parts by weight of the whole mixture will be.

The mixture in the first step is sterilized at a temperature of 85 to 100 DEG C for 30 minutes to 1 hour. (Second step)

The second step is a sterilization step. In this step, the mixed raw materials are sterilized in the range of 85 to 100 ° C. The sterilization prevents the change of taste and prevents the decay and alteration while maintaining the original taste.

 In addition to this, 0.01 to 0.03 part by weight of the powder mixture is added to 100 parts by weight of the mixture before the temperature rise to increase the sugar content and the sterilization effect. It is to be noted that the numerical range (0.01 to 0.03) of the weight portion of the above-described apparatus is mixed with the above-mentioned mixture to give an optimum taste, which is a result of accumulated data.

In the second step, the mixture is sterilized by heating in a tank (not shown) for 30 minutes to 1 hour to sterilize the mixture. By heating with steam, it indirectly heats the taste of the mixture to some extent. It is also good for mixing and mixing the taste of various materials and it is for treating a large amount of heat and sterilization quickly.

In the second step, the sterilized mixture is cooled to a temperature of 15 to 20 ° C. (Third step)

If the cooling step of the third step is not performed, the sterilized mixture in the second step may be changed in taste and characteristics.

The mixture of the third step is filtered to a size of 10 to 30 mesh. (Step 4)

If the size of the mixture is more than 30 mesh at this stage, the filtration time becomes longer. If the size of the mixture is less than 10 mesh, the filtration action is insufficient.

It is preferable to further include a vacuum concentration step of concentrating in a vacuum atmosphere so as to have a sugar concentration ranging from 40 to 50 Brix in the fourth step. In the Briggs range, the Kimchi sauce sauce of the present invention has the best sugar content and flavor, which is the result of many experiments and data. The temperature during vacuum concentration is most preferably 40 to 55 ° C so that the color and taste of the source do not change.

The mixture filtered in the fourth step is filled in a packing container in a filling machine. (Step 5) The mixture can be packed using various means known in the art such as a container made of a pet material, a can made of iron, a retort pouch, a glass bottle, or the like.

And the packaging container packed in the fifth step is stored at room temperature. (Step 6)

Here, the specific temperature of the room temperature is 15 to 25 占 폚, and it is stored at the temperature within the above range to prevent deterioration of taste and aroma. The period of storage at room temperature is preferably from 15 days to 30 days.

Hereinafter, the method of manufacturing a sauce of sauce for kimchi according to the present invention will be described in detail with reference to examples.

However, it should be understood that the embodiments described below are intended to further illustrate the present invention and not to limit the scope of the present invention in any way.

Experimental Example  : According to the present invention,

20.65 parts by weight of high fructose, 19.6 parts by weight of fresh liquor, 19.51 parts by weight of starch syrup, 7.3 parts by weight of anchovy sauce, 7 parts by weight of papaya, 6.6 parts by weight of red pepper powder, 4.6 parts by weight of ginger sauce base, 3.8 parts by weight of garlic, 2.8 parts by weight of onion, 2.5 parts by weight of purified salt, 2.49 parts by weight of corn syrup, and 0.25 part by weight of honey were prepared to prepare a mixture.

The mixture was sterilized at a temperature of 90 DEG C for 1 hour, the sterilized mixture was cooled to a temperature of 20 DEG C, the mixture was filtered to a size of 10 to 30 mesh, and the mixture was vacuum- Sauce sauce was prepared.

Comparative Example  : Kimchi seasoned sauce that is distributed in general market

As described above, the kimchi sauce sauce prepared in accordance with the present invention and the kimchi sauce sauce circulated in the general market were put into soup and stew, and the sensory evaluation was carried out after the sensory evaluation. Results were obtained.

Table 1 below shows the results of the evaluation of the comparative example in which the number of sensory evaluation objects (sensory agent) is 50 and the experimental examples.

   color   incense  Richness   Vegetable taste   Experimental Example   3.7  4.1   3.5   4.0   Comparative Example   3.0  3.0   4.0   3.0

Therefore, the soup or soup made with the kimchi sauce according to the present invention is not high in sweetness, color, flavor, and vegetable taste, while the comparative example shows that the flavor, And the sugar content was higher than that of the Examples.

Therefore, it is proved that Kimchi is unique in that it has little irritating odor and fragrance. Therefore, it is proved that not only domestic and foreigners are well suited to the taste but also the kimchi seasoning which is suitable for the new generation and elderly people.

Microbiological experiment

The kimchi seasoning sauce prepared by the method of the present invention was heated at 70 캜 for 30 minutes in order to circulate the sauce at room temperature, and then sterilized for microbial experiments. The results are shown in Table 2 below.

           Item          Measurement result             Escherichia coli            voice            Coliform group            voice            Common bacteria            voice        Bacillus cereus            N.D.       Clostridium fur Presence            N.D.

(N.D. means no detection below the limit of measurement)

Therefore, the kimchi sauce according to the present invention manufactured by the above-mentioned embodiment can greatly contribute to the taste of kimchi which is optimized and standardized in flavor and flavor, It is possible to make sauce sauce and it is mainly concentrated sauce, so there is no risk of corruption or deterioration, and it is possible to distribute at room temperature.

In addition, since harmful substances such as Escherichia coli and bacteria can not be detected, there is an advantage that they can be eaten safely.

Claims (3)

A method for producing a kimchi sauce sauce,
The kimchi seasoning sauce is prepared by adding 90 to 110 parts by weight of the solution, 90 to 110 parts by weight of starch syrup, 30 to 35 parts by weight of anchovy sauce, 28 to 35 parts by weight of papule, 25 to 30 parts by weight of red pepper powder, 20 to 25 parts by weight of a seasoning base, 15 to 20 parts by weight of garlic, 12 to 17 parts by weight of purified water, 12 to 16 parts by weight of onion, 10 to 15 parts by weight of salt, 10 to 15 parts by weight of cormorant and 1 to 5 parts by weight of honey 2 to 5 parts by weight of Chinese cabbage kimchi crushed to a size of 10 to 60mesh was added to 100 parts by weight of a mixture to prepare a mixture,
0.01 to 0.03 part by weight of the powder of the beaker was added to 100 parts by weight of the mixture, sterilized by heating at 85 to 100 ° C for 30 minutes to 1 hour,
The sterilized mixture is cooled to a temperature of 15-20 [deg.] C,
The cooled mixture was filtered with a size of 10 to 30 mesh and concentrated in vacuo at 40 to 55 ° C. to have a sugar concentration of 40 to 50 brix,
The concentrated mixture is filled in a packaging container in a filling machine,
Wherein the packed container is stored at 15 ~ 25 ° C for 15 ~ 30 days.
The method according to claim 1,
The ginger seasoning base contains 95 to 105 parts by weight of modified starch (starch of acetyladipic acid), 45 to 55 parts by weight of vitamin C, 30 to 35 parts by weight of ginger, 7 to 9 parts by weight of guar gum And 6 to 9 parts by weight of grapefruit seed extract.
The method according to claim 1,
Wherein the liquid is 2.5 to 4 parts by weight, 1 to 2 parts by weight of anchovy and 0.2 to 0.4 parts by weight of seaweed in 100 parts by weight of purified water.

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