JP2000041614A - Powdery kimuchi mixed spice and its production - Google Patents
Powdery kimuchi mixed spice and its productionInfo
- Publication number
- JP2000041614A JP2000041614A JP10287516A JP28751698A JP2000041614A JP 2000041614 A JP2000041614 A JP 2000041614A JP 10287516 A JP10287516 A JP 10287516A JP 28751698 A JP28751698 A JP 28751698A JP 2000041614 A JP2000041614 A JP 2000041614A
- Authority
- JP
- Japan
- Prior art keywords
- dried
- kimchi
- freeze
- mixed
- spice
- 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.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、粉末状キムチ混合
薬味の製造方法に係り、さらに詳しくは各種キムチ類を
即席で漬けることができるように餅米の粥と塩辛（ここ
では、韓国で通常使われる多様な魚介類の塩辛をいう）
の混合物の冷凍乾燥物、多様な副材料、香辛料及び各種
食品添加物を混合して製造することにより、貯蔵性に優
れ醗酵熟成期間が延長されると共に使用が簡便であり、
衛生的且つ官能特性に優れている粉末状のキムチ混合薬
味の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a powdered kimchi mixed condiment, and more particularly, to a method of instantly pickling various kimchi, so that rice porridge and salted rice (herein commonly used in Korea) are used. Various kinds of salted seafood used)
By mixing and freeze-drying the mixture, producing various auxiliary ingredients, spices and various food additives, it is excellent in storability, prolongs the fermentation aging period and is easy to use,
The present invention relates to a method for producing a powdered kimchi mixed spice that is hygienic and has excellent sensory characteristics.
【０００２】[0002]
【従来の技術】キムチは白菜や大根などの野菜類に副材
料と香辛料を添加して塩と塩辛を用いて、塩度を調節し
た後熟成醗酵させた韓国の固有の伝統醗酵食品である。
キムチは熟成中に生成された各種有機酸、アミノ酸、核
酸などが口当りと食欲を増進させ、我々の献立に調和を
なす最も重要な食品として各種ビタミンと無機質の良い
給源である。そして、食餌繊維が豊かなので便秘を防止
し、成人病予防にも効果がある。2. Description of the Related Art Kimchi is a Korean traditional fermented food prepared by adding saliva and spices to vegetables such as Chinese cabbage and radish, adjusting the salinity using salt and salt, and aging and fermenting.
Kimchi is a good source of various vitamins and minerals as the most important food that the various organic acids, amino acids, nucleic acids, etc. produced during ripening enhance the palatability and appetite and are in harmony with our menu. And rich in dietary fiber prevents constipation and is effective in preventing adult diseases.
【０００３】一方、キムチを漬ける際において、薬味と
して添加される塩辛類は、アミノ酸とカルシウムの給源
になっており、醗酵過程中に乳酸菌が生長して坑癌作用
と免疫作用をすることが知られている。このようにキム
チは韓国人の必需品であるのみならず健康食品としても
その効能が立証されており、いまだに我々の飲食文化を
主導しつつある。On the other hand, when pickled kimchi, the salty salt added as a condiment is a source of amino acids and calcium, and it is known that lactic acid bacteria grow during the fermentation process and have an anticancer effect and an immune effect. Have been. In this way, kimchi is not only a must-have for Koreans, but also a health food, and it is still leading the eating and drinking culture.
【０００４】しかし、キムチは漬ける過程が複雑で、標
準化されたレシピ（recipe）の不足のため本物の味を作
り出すことが難しい。一方、女性の社会参与、外食産業
の成長、住居環境の変化、経済社会的変化、１９８８年
度ソウルオリンピック以後の外国人のキムチ選好度の増
加、及びキムチの優秀性に対する科学的立証等のような
多様な要因により、産業的にキムチを生産するよう要求
されている。[0004] However, the process of pickling kimchi is complicated, and it is difficult to produce a real taste due to a lack of standardized recipes. On the other hand, women's participation in the society, growth of the restaurant industry, changes in the housing environment, economic and social changes, increased preference of kimchi by foreigners since the 1988 Seoul Olympics, and scientific proof of kimchi's excellence. Various factors require that kimchi be produced industrially.
【０００５】従来のキムチ製造方法は、産業的にキムチ
を生産するに際して、品質均一化を保証するのが難し
く、キムチの熟成条件によって微生物の醗酵が異なって
進行されて、流通期間中品質の低下をもたらす等の問題
点が発生し、キムチの生産を産業化することが難しくな
っていた。[0005] In the conventional kimchi production method, it is difficult to guarantee uniform quality when kimchi is produced industrially, and the fermentation of microorganisms proceeds differently depending on the ripening conditions of the kimchi, and the quality deteriorates during the distribution period. This has caused problems such as causing kimchi, and it has been difficult to industrialize the production of kimchi.
【０００６】したがって、このような問題点を解決する
ための一環として、いくつかの即席混合キムチ薬味が開
発されている。その一例として、かたくちいわしの塩辛
の汁、トウガラシの粉、ショウガ、ニンニクなどの天然
薬味と精製塩、砂糖の飴、糊化澱粉、グルタミン酸ナト
リウム（Monosodium glutamate,ＭＳＧ）、さらに栄養
強化及び保存性延長のためにクエン酸、グリシン、アス
コルビン酸、トコフェロールを混合して精製水を加え、
半ペースト状にした後、真空凍結乾燥させて粉末状の即
席キムチ薬味を製造する方法が開示されている。この方
法は、低温保管を必須とする。[0006] Therefore, as a part of solving such a problem, several instant mixed kimchi condiments have been developed. Examples include salted sardine juice, pepper powder, ginger, garlic, and other natural condiments and refined salts, sugar candies, gelatinized starch, sodium glutamate (MSG), and nutritional enhancement and preservation. Mix citric acid, glycine, ascorbic acid and tocopherol for elongation and add purified water,
A method for producing a powdered instant kimchi condiment by semi-paste-forming and then freeze-drying in a vacuum is disclosed. This method requires cold storage.
【０００７】また他の例としては精製塩、砂糖の飴、糊
化澱粉、ＭＳＧと安定剤のグリロイド（glyroide)をあ
らかじめ水に溶かして添加した後、加工されたニンニ
ク、ショウガ、トウガラシの粉と、かたくちいわしの塩
辛の汁を添加し、ここに所定量の精製水を加えて完全均
質攪拌させた後、これを所定の容器に充填させて殺菌過
程を経ずに直ちに製品化した液状のキムチ薬味がある。
この方法も、低温保管を必須とする。[0007] In another example, purified salt, sugar candy, gelatinized starch, MSG and glyroide as a stabilizer are dissolved in water in advance, and then added to processed garlic, ginger and pepper powder. Then, add the salted salted soup juice, add a certain amount of purified water to it, and stir it completely homogeneously.Fill it into a certain container and immediately commercialize it without going through the sterilization process. There is kimchi condiment.
This method also requires low-temperature storage.
【０００８】このように、従来の商品化された包装キム
チや液状薬味の場合は、低温保管を必須とするため、長
期間保管が難しく、流通過程中醗酵が進行されるに従
い、流通時間と距離上の問題点に直面して、冷蔵、冷凍
システムを使用しなければならないので非経済的であ
る。[0008] As described above, in the case of conventional commercialized kimchi and liquid spices, low-temperature storage is essential, so that long-term storage is difficult, and as the fermentation proceeds during the distribution process, the distribution time and distance are increased. Faced with the above problems, refrigeration and refrigeration systems must be used, which is uneconomical.
【０００９】また、キムチの保存性を延長するためにグ
リシン、アスコルビン酸及びトコフェロールを添加した
従来の粉末状即席キムチ薬味は、前記した多様な問題点
を解決することはできるが、全ての材料を混合して半ペ
ースト状に作った後、真空凍結乾燥させる製造過程にお
いて大容量の混合タンクとエネルギーパワーを必要とす
る面倒さがあるため、一層簡便で嗜好によって多様な副
材料と香辛料の加減が容易である粉末状キムチ混合薬味
の開発が要求されているのが実情である。The conventional powdered instant kimchi condiment to which glycine, ascorbic acid and tocopherol are added in order to extend the preservability of kimchi can solve the above-mentioned various problems. After mixing and making into a semi-paste form, the production process of freeze-drying under vacuum has the trouble of requiring a large-capacity mixing tank and energy power, so it is easier and more convenient to adjust various auxiliary materials and spices according to taste. The fact is that there is a demand for the development of a powdered kimchi mixed condiment that is easy.
【００１０】[0010]
【発明が解決しようとする課題】本発明の目的は、従来
の包装された冷蔵流通キムチや薬味の流通上の問題点を
解決し得る粉末状キムチ混合薬味とその製造方法を提供
する。そして、本発明の目的はキムチの本然の味をその
まま伝達できるように、キムチに必要な全ての薬味を均
質配合して、誰でもどこでもやさしく且つ簡便においし
いキムチを漬けることができるようにした粉末状キムチ
混合薬味とその製造方法を提供する。SUMMARY OF THE INVENTION An object of the present invention is to provide a powdered kimchi mixed condiment which can solve the problems of the conventional packaged refrigerated distribution kimchi and distribution of condiments, and a method for producing the same. The purpose of the present invention is to uniformly mix all the condiments necessary for kimchi so that the natural taste of kimchi can be transmitted as it is, so that anyone can easily and easily pickle delicious kimchi. Provided is a powdered kimchi mixed condiment and a method for producing the same.
【００１１】また、本発明は商品化に適合するように、
塩辛と餅米の粥を混合して冷凍乾燥工法で粉末化させ
て、キムチに必要である全ての副材料及び香辛料を乾燥
粉末化した粉末状キムチ混合薬味とその製造方法を提供
する。本発明のまた他の目的は、キムチ製造に必要であ
る全ての副材料と香辛料を別々に乾燥粉末化して、多様
な配合割合で混合することによって個々人の嗜好の多様
性を充足させながら、キムチの本然の味を易しく再現で
きる粉末状キムチ混合薬味とその製造方法を提供するこ
とにもある。Further, the present invention is adapted to commercialization,
Provided is a powdered kimchi mixed condiment obtained by mixing salted rice cake rice porridge, pulverizing it by a freeze-drying method, and drying and powdering all auxiliary materials and spices necessary for kimchi, and a method for producing the same. It is another object of the present invention to separately dry powder all spices and spices necessary for kimchi production and mix them in various mixing ratios, thereby satisfying the variety of individual tastes. It is another object of the present invention to provide a powdered kimchi mixed condiment that can easily reproduce the original taste of kimchi and a method for producing the same.
【００１２】その他に本発明は、キムチの標準化と製造
方法の簡便化を模索して忙しい現代人にキムチを漬ける
ことに対する難しさと時間節約を図ることができる粉末
状キムチ混合薬味とその製造方法を提供することにもそ
の目的がある。Another object of the present invention is to provide a powdered kimchi-mixed condiment and a method for preparing kimchi, which can save the time and difficulty of pickling kimchi in busy modern people by seeking standardization of kimchi and simplification of the production method. Providing also has its purpose.
【００１３】[0013]
【課題を解決するための手段】前記目的を達成するた
め、本発明の粉末状キムチ混合薬味は、餅米の粥と塩辛
の汁混合物の冷凍乾燥物と、冷凍乾燥された副材料と香
辛料の粉砕物及び食品添加物とを含むことを特徴とす
る。前記の粉末状キムチ混合薬味においては、餅米の粥
はコンブの煮出し汁で煮込まれていることが好ましい。In order to achieve the above object, the powdered kimchi mixed condiment of the present invention comprises a freeze-dried product of a mixture of rice cake porridge and salted soup, and a freeze-dried auxiliary material and spice. It is characterized by containing a ground product and a food additive. In the above powdered kimchi mixed condiment, it is preferable that the rice cake porridge is boiled with the kelp soup.
【００１４】また前記の粉末状キムチ混合薬味において
は、餅米の粥は精製水で煮込まれていることが好まし
い。また前記の粉末状キムチ混合薬味においては、副材
料及び香辛料はトウガラシの粉、ニンニク、ショウガ、
ネギ、ごま、タマネギ、ニンジン、エビ及びカキから選
ばれる少なくとも一つであることが好ましい。[0014] In the powdered kimchi mixed condiment, the rice cake porridge is preferably boiled with purified water. In the powdered kimchi mixed condiment, the auxiliary material and spice are pepper powder, garlic, ginger,
It is preferably at least one selected from leek, sesame, onion, carrot, shrimp and oyster.
【００１５】次に本発明の粉末状キムチ混合薬味を製造
する方法は、餅米の粥と塩辛の汁の混合物の冷凍乾燥
物、冷凍乾燥された副材料と香辛料の粉砕物、及び食品
添加物を混合することにその特徴がある。このような本
発明をさらに詳細に説明すれば、次の通りである。本発
明は乾燥粉末化されたキムチ混合薬味であって、キムチ
を漬ける時に必要な各種副材料と多様な香辛料、及びキ
ムチの味と栄養上添加される食品添加物を含むことであ
って嗜好性に優れ、消費者に経済的且つ簡便においしい
キムチを漬けることができるようにする。Next, the method for producing the powdered kimchi mixed condiment of the present invention comprises a freeze-dried product of a mixture of rice cake porridge and salted soup, a freeze-dried sub-material and a ground spice, and a food additive. Is characterized by mixing. The present invention will be described in more detail as follows. The present invention is a dried and powdered kimchi mixed condiment, which contains various auxiliary materials and various spices necessary for pickling kimchi, and tastes of kimchi and food additives which are nutritionally added to the palatability. Kimchi, so that consumers can economically and easily pickle delicious kimchi.
【００１６】また、本発明のキムチ混合薬味はそれぞれ
の材料を乾燥または冷凍乾燥させてその本来の味と香り
の差を極小化し、衛生的な方法で加工して標準化された
配合割合で混合させて官能特性に優れ保管が容易であ
る。本発明のキムチ混合薬味は、キムチを漬けるに必要
なトウガラシの粉、ニンニク、ショウガ、ネギ、ニンジ
ン、タマネギ、塩辛、餅米の粥、塩、砂糖、ごまなどの
各種薬味をもれなく含み、カキ、エビ、コンブなどの健
康食品を添加して栄養成分を強化させて醗酵過程中キム
チ特有の組織感を向上させ機能性を一層補強させた製品
であって、キムチを漬ける時に野菜類だけ準備すれば、
いつでも、どこでも易しくキムチを漬けることができる
し、さらに標準化された割合で各種薬味を配合してキム
チ味を再現することが容易である。すなわち、本発明の
粉末状キムチ混合薬味を野菜類にふりかけ、混合するこ
とにより、簡単にキムチを漬けることができる。Further, the kimchi mixed condiment of the present invention is obtained by drying or freeze-drying each material to minimize the difference between its original taste and aroma, and processing it by a sanitary method to mix it at a standardized mixing ratio. It has excellent sensory characteristics and is easy to store. Kimchi mixed condiments of the present invention, pepper powder necessary for pickling kimchi, garlic, ginger, leek, carrot, onion, salted, rice cake porridge, salt, sugar, sesame and other various condiments, including oysters, It is a product that enhances nutritional components by adding health foods such as shrimp and kelp to enhance the unique texture of kimchi during the fermentation process and further enhance the functionality.If only kimchi is prepared, only vegetables should be prepared ,
Kimchi can be easily pickled anywhere, anytime, and it is easy to reproduce the kimchi taste by blending various condiments in a standardized ratio. That is, by sprinkling the powdered kimchi mixed condiment of the present invention on vegetables and mixing them, kimchi can be easily pickled.
【００１７】[0017]
【発明の実施の形態】本発明のキムチ混合薬味の製造方
法の一例を具体的に説明すれば次の通りである。 〈第１工程:原料の選別及び加工〉 （１）コンブの汁 市販の良質のコンブを購入して５〜６cmの大きさに切断
し、清潔に水洗した後、水に１時間程度漬けてふやか
し、その後、加熱して沸き始めたら加熱を止め、５分間
コンブの汁を煮出した後、コンブと残りものを濾過して
捨てた。濾過後のコンブの煮出し汁を冷やした。BEST MODE FOR CARRYING OUT THE INVENTION An example of the method for producing a kimchi mixed condiment of the present invention will be specifically described as follows. <First Step: Sorting and Processing of Raw Materials> (1) Kombu Juice Purchase high-quality kelp commercially available, cut it into pieces of 5 to 6 cm, wash it with clean water, and soak it in water for about one hour to soften it. Then, when the mixture was heated and started to boil, the heating was stopped and the kelp juice was boiled for 5 minutes, and then the kelp and the remaining matter were filtered and discarded. The filtered liquid of the kelp after the filtration was cooled.
【００１８】（２）餅米の粥 餅米をきれいに洗浄して水に十分にふやかし、粉砕して
餅米粉を作り、前記コンブの煮汁に前記餅米粉を入れて
弱い火で加熱して沸かした。１０分程度続けて加熱して
餅米の粥を炊いた後、常温で冷やした。この時、餅米と
コンブ汁の混合比は、１：５であることが望ましい。コ
ンブの汁を出してその汁を餅米の粥を炊く時に添加する
と、キムチに天然のこくのある味を出すことができる効
果がある。コンブのこくのある味の成分であるグルタミ
ン酸は、キムチにさっぱりとしたこくのある味を付与
し、粉末状キムチ混合薬味の嗜好性をさらに向上させる
ことができる。また、コンブの汁を添加したキムチ混合
薬味は、すっぱい味を中和させる効果があって、すっぱ
い味を嫌がる人の嗜好を満足させ、熟成適期を延長させ
て保存性を向上させ得る効果がある。一方、コンブの煮
出し汁の代わりに精製水で製造された餅米粥を使用して
もよい。(2) Mochi rice porridge Mochi rice is thoroughly washed, thoroughly sprinkled in water, pulverized to make mochi rice flour, and the mochi rice flour is put into the broth of the kelp and heated with a low heat to boil. . After heating for about 10 minutes to cook the rice cake porridge, it was cooled at room temperature. At this time, the mixing ratio of rice cake and kelp juice is desirably 1: 5. If kelp juice is added and added to cook rice cake rice porridge, it has the effect of giving kimchi a natural rich taste. Glutamic acid, which is a component having a rich taste of kelp, imparts a refreshing rich taste to kimchi and can further improve the palatability of the powdered kimchi mixed condiment. In addition, kimchi mixed condiments to which kelp juice is added have the effect of neutralizing sour taste, satisfy the taste of those who dislike sour taste, and have the effect of extending the ripening period and improving the storage stability. . On the other hand, mochi rice porridge manufactured with purified water may be used instead of the kelp soup.
【００１９】（３）塩辛 塩辛は塩辛の汁を購入して使用することもでき、塩辛を
購入して通常の方法によって塩辛の汁に製造して使用す
ることもできる、本発明の実施例では塩辛の汁を購入し
て使用した。塩辛の汁は消費者の嗜好に合わせて、かた
くちいわしの塩辛の汁を使用することもできるし、その
他の多様な塩辛の汁を使用することもできる。(3) Salted salted salted salty salt can be used by purchasing salted juice, or salted salty salt can be purchased and manufactured into salted juice by a usual method. Salted soup was purchased and used. The salted soup may be hard pickled salted soup or various other salted soups according to the consumer's taste.
【００２０】（４）餅米の粥と塩辛の汁の混合及び乾燥
粉末化 前記のようにして得られた餅米の粥と塩辛の汁を５：１
〜６：１の重量比で混合し、よくかき混ぜた後、冷凍乾
燥方法で乾燥粉末化した。次いでこれを３５メッシュに
粉砕した。このように、餅米の粥と塩辛の汁を混合して
冷凍乾燥方法により粉末化させれば、塩辛の脂肪酸敗が
最小化できる。(4) Mixing of rice cake porridge and salted soup and drying into powder The rice cake porridge and salted soup obtained as described above are mixed in a ratio of 5: 1.
The mixture was mixed at a weight ratio of about 6: 1, mixed well, and then dried and powdered by a freeze-drying method. This was then crushed to 35 mesh. Thus, if the rice porridge and the salted soup are mixed and powdered by a freeze-drying method, the salty fatty acid loss can be minimized.
【００２１】（５）ニンニク、ショウガ、ネギ、タマネ
ギ、ニンジン 良質のニンニク、ショウガ、ネギ、タマネギ及びニンジ
ンなどを購入して食べられない部分を取り除いて、清潔
に水洗した。(5) Garlic, ginger, leek, onion, carrot Good quality garlic, ginger, leek, onion, carrot, and the like were purchased, and the inedible parts were removed, and washed with water.
【００２２】（６）エビ、カキ エビとカキのような海産物類を水できれいに水洗して異
物を取り除いた。エビには外殻構成成分として天然高分
子化合物のキチン(chitin)２５〜３０重量％を含有し、
また炭酸カルシウム４０〜５０重量％の形態でカルシウ
ムも多く含有している。エビ成分のキチンは最近生体分
解性と安全性等のような特性に対する研究が活発に進行
しており、抗コレステロール剤や抗ガン剤としてその効
能が立証されており、健康補助食品としても注目されて
いる。本発明のキムチ混合薬味にこのようなエビを添加
すれば、カルシウムが植物細胞間質のペクチン質と結合
して熟成される過程で組織が軟らかくなることを防止し
て、組織を硬く咀嚼性を良くする。そして、炭酸カルシ
ウムはキムチの過度な酸を中和させ保存性を向上させる
のみならず、キムチの醗酵時に生成される乳酸と結合し
て乳酸カルシウムを形成して、カルシウムの吸収率を向
上させる栄養補強の効果もある。一方、カキは蛋白質と
ビタミンＡ、カルシウムなどが含有されたアルカリ性食
品であって、栄養が豊かで摂取時消化性に優れ、キムチ
に添加時カキ特有の香ばしくてさっぱりした味を作り出
して、嗜好性をさらに向上させる。(6) Prawns and oysters Marine products such as shrimp and oysters were thoroughly washed with water to remove foreign substances. Shrimp contains 25-30% by weight of natural polymer compound chitin as an outer shell component,
It also contains a large amount of calcium in the form of 40 to 50% by weight of calcium carbonate. Research on chitin, a shrimp component, has recently been actively conducted for its properties such as biodegradability and safety, and its efficacy as an anticholesterol and anticancer agent has been proven, and it has attracted attention as a health supplement. ing. By adding such shrimp to the kimchi mixed condiment of the present invention, calcium is bound to the pectic substance of the plant cell interstitium to prevent the tissue from softening in the process of ripening, and to make the tissue hard and chewable. Better. Calcium carbonate not only neutralizes kimchi's excess acid and improves its preservability, but also combines with lactic acid produced during fermentation of kimchi to form calcium lactate, a nutrient that improves calcium absorption. There is also an effect of reinforcement. On the other hand, oysters are alkaline foods that contain protein, vitamin A, calcium, etc., are rich in nutrients and have excellent digestibility when ingested, and when added to kimchi, produce the fragrant and refreshing taste unique to oysters, To further improve.
【００２３】（７）ニンニク、ショウガ、ネギ、タマネ
ギ、ニンジン、エビ、カキなどの冷凍乾燥または熱風乾
燥 前記のように準備されたニンニク、ショウガ、ネギ、タ
マネギ、ニンジン、エビ、カキなどを切断機を用いてス
ライスしたり、粉碎機を用いて顆粒形態または粗粉砕し
た後に、冷凍乾燥器で約１５〜２０時間程度乾燥させ
た。前記した副材料及び香辛料を冷凍乾燥する代わりに
熱風乾燥器で６０〜７０℃で５〜６時間または８０〜９
０℃で３時間熱風乾燥することもできる。一方、副材料
及び香辛料の粉砕は、材料の乾燥前又は後の何れでも差
し支えない。(7) Freeze drying or hot air drying of garlic, ginger, leek, onion, carrot, shrimp, oyster, etc. A cutting machine for garlic, ginger, leek, onion, carrot, shrimp, oyster, etc. prepared as described above. After slicing using a crusher or granulating or coarsely crushing using a pulverizer, the mixture was dried in a freeze dryer for about 15 to 20 hours. Instead of freeze-drying the above-mentioned auxiliary materials and spices, use a hot air dryer at 60-70 ° C for 5-6 hours or 80-9
Hot air drying can also be performed at 0 ° C. for 3 hours. On the other hand, the grinding of the auxiliary material and the spices may be performed before or after the drying of the material.
【００２４】（８）トウガラシの粉 トウガラシの粉を購入して異物などを選別し精製した。 （９）ごま ごまは、市販品を購入してきれいに水洗して脱水させた
後、加熱により炒り、粒ごまとして用いた。(8) Pepper Powder Pepper powder was purchased and foreign substances were selected and purified. (9) Sesame Sesame was purchased as a commercial product, washed thoroughly with water, dehydrated, roasted by heating, and used as grain sesame.
【００２５】〈第２工程:製品化〉混合タンクに砂糖、
ＭＳＧ、Mixgel G（"Mixgel G"とは、様々なガム(Gum)
成分を混合したもので、残炭Gum、カラギーナン(carage
enan)、グアGum、及びマルトデキストリン等の成分で構
成されている。安定剤として用いられる。）等の食品添
加物、及び前記のように加工されたそれぞれの原料を加
えて、標準配合比で混合して、粉末状のキムチ混合薬味
を製造した。この時、標準配合比は需要者の要求によっ
て様々に変更できる。前記のように製造された粉末状の
キムチ混合薬味は、多様な種類のキムチ製造に適用で
き、取り扱いが簡便で貯蔵性に優れると共に、衛生的
で、味やまろやかさなどの官能特性に優れて、成分変化
が最大限防止できる。<Second step: commercialization> Sugar,
MSG, Mixgel G ("Mixgel G" means various gums (Gum)
It is a mixture of ingredients, residual coal Gum, carrageenan (carage
enan), gua Gum, and maltodextrin. Used as a stabilizer. ) And the respective ingredients processed as described above were added and mixed at a standard blending ratio to produce a powdered kimchi mixed condiment. At this time, the standard blending ratio can be variously changed according to the demand of the consumer. The powdered kimchi mixed condiment produced as described above can be applied to various kinds of kimchi production, is easy to handle and has excellent storage properties, is hygienic, and has excellent sensory characteristics such as taste and mellowness. In addition, component change can be prevented to the maximum.
【００２６】[0026]
【実施例】以下、本発明を実施例によって詳しく説明す
れば次のとおりであるが、本発明は実施例により限定さ
れることはない。なお、％はとくに表示しない限り重量
％を意味する。The present invention will be described below in detail with reference to examples, but the present invention is not limited to the examples. In addition,% means weight% unless otherwise indicated.
【実施例１】餅米粉と精製水を重量比で１：５の割合で
混合して餅米の粥を炊き、その後冷やしておいた。製造
された餅米の粥と塩辛の汁を重量比で５：１〜６：１の
割合で混合し、これを冷凍乾燥方法により乾燥させて３
５メッシュに粉末化した。一方、良質のニンニク、ショ
ウガ、ネギ、タマネギ、ニンジンなどを購入し、食べら
れない部分を取り除いて水洗した後、各材料の特性に適
合するよう切断機でスライスしたり粉碎機で顆粒または
粗粉砕して冷凍乾燥した。ごまは、市販品を購入してき
れいに水洗して脱水させた後、加熱により炒り、粒ごま
として用いた。前記で得られた乾燥粉末化された材料
を、塩で漬けられた白菜１００ｇ当り餅米粥と塩辛の汁
との混合粉末１．２％、トウガラシの粉４．３％、乾燥
されたニンニク０．８％、ショウガ０．２％、ネギ１．
２％、タマネギ０．６％、ニンジン０．４％、塩、ご
ま、砂糖、ＭＳＧ及びMixgel G等１．３〜１．４％配合
割合で容器に充填して本発明に係る粉末状キムチ混合薬
味を製造した。Example 1 Rice cake rice flour and purified water were mixed at a weight ratio of 1: 5 to cook rice cake rice porridge and then cooled. The produced rice cake rice porridge and salted soup are mixed at a weight ratio of 5: 1 to 6: 1, and dried by a freeze-drying method.
Powdered to 5 mesh. On the other hand, after purchasing high quality garlic, ginger, leek, onion, carrot, etc., remove the inedible parts and wash them with water, then slice with a cutting machine to match the characteristics of each material or granulate or coarsely crush with a mill. And freeze-dried. Sesame was purchased as a commercial product, washed thoroughly with water, dehydrated, roasted by heating, and used as sesame seeds. The dried and powdered material obtained above was mixed with mochi rice porridge and salted juice 1.2%, pepper powder 4.3%, dried garlic 0 per 100g of salted Chinese cabbage. 0.8%, ginger 0.2%, leek 1.
2%, onion 0.6%, carrot 0.4%, salt, sesame, sugar, MSG, Mixgel G, etc. 1.3 to 1.4% compounding ratio is filled in a container and mixed into a powdered kimchi according to the present invention. Condiments manufactured.
【００２７】[0027]
【実施例２】前記実施例１と同一の方法によってキムチ
混合薬味を製造した。ただし、ニンニク、ショウガ、ネ
ギ、タマネギ、ニンジンなどを冷凍乾燥する代わりに約
６０〜７０℃で５〜６時間または８０〜９０℃で３時
間、熱風乾燥されたものを使用した。Example 2 A kimchi mixed condiment was prepared in the same manner as in Example 1. However, instead of freeze-drying garlic, ginger, leeks, onions, carrots, etc., those which had been hot-air dried at about 60 to 70 ° C. for 5 to 6 hours or at 80 to 90 ° C. for 3 hours were used.
【００２８】[0028]
【実施例３】市販品のコンブを購入して５〜６ｃｍの大
きさに切断し、清潔に水洗した後、１時間程度水にふや
かした後、加熱し、沸き始めたら加熱を止め、５分間浸
漬してコンブの煮出し汁を製造した。コンブ及び残物を
濾過して除去し、コンブの煮出し汁を冷やした。次に、
洗浄してふやかした後粉砕した餅米の粉とコンブ汁を重
量比で１：５の割合で混合し、加熱し沸いてから１０分
程度続けて加熱して餅米の粥を炊き、その後常温で冷や
した。市販の塩辛の汁を使用して餅米の粥と塩辛の汁の
比率を５:１〜６:１に混合し、これを冷凍乾燥工法で乾
燥粉末化した。その他の材料は熱風乾燥したことを使用
して本発明に係るキムチ混合薬味を製造した。Example 3 A commercial kelp was purchased, cut into pieces of 5 to 6 cm in size, washed with clean water, immersed in water for about one hour, and then heated. It was immersed to produce a kelp soup. The kelp and the residue were removed by filtration, and the broth of the kelp was cooled. next,
After washing and softening, crushed rice cake powder and kelp soup are mixed at a weight ratio of 1: 5, heated and boiled, and then continuously heated for about 10 minutes to cook rice cake rice porridge and then at room temperature Chilled. Using a commercially available salted soup, the ratio of mochi rice porridge and salted soup was mixed in a ratio of 5: 1 to 6: 1, and this was dried into a powder by a freeze-drying method. The other ingredients were dried with hot air to produce a kimchi mixed condiment according to the present invention.
【００２９】[0029]
【実施例４】前記実施例２と同一の方法によってキムチ
混合薬味を製造した。ただし、乾燥されたエビを塩で漬
けた白菜１００ｇ当０．６％の割合で混合添加した。Example 4 A kimchi mixed condiment was produced in the same manner as in Example 2. However, dried shrimp were mixed and added at a ratio of 0.6% per 100 g of Chinese cabbage pickled with salt.
【００３０】[0030]
【使用実験例１】前記実施例１〜４によって製造された
粉末状キムチ混合薬味を用いて白菜キムチを漬けた。ま
ず、精選された白菜の根元を手入れし、４等分に分けて
１５％塩溶液で４〜８時間漬けて、３回水洗した後、１
〜２時間程度水切りをした。塩に漬けた白菜１００ｇ当
り、前記実施例１〜４によって製造されたキムチ混合薬
味１２．７〜１３．３gに水を１．３〜１．５倍なるよ
う添加して１０分程度ふやかし、ペースト状にして、白
菜の葉っぱの間ごとに混ぜ入れて丸漬け白菜キムチを製
造した。比較例の群は、一般の家庭式でニンニク、ショ
ウガ、ネギ、タマネギ、ニンジンなどを生材料で乾燥混
合薬味と同じ分量ほど餅米粥と塩辛の汁、塩、砂糖、Ｍ
ＳＧ、Mixgel G等と混ぜあわして使用した。それぞれの
白菜キムチを室温で１日間熟成させて５〜６℃で貯蔵し
ながら熟成適期に官能評価を実施したし、その結果を次
の表１に示す。官能評価は、官能特性を十分に認知させ
て訓練されたパネル８名として、キムチを漬けて、熟成
適期(キムチを漬けた後４日目の日)に実施した。検査項
目は外観(色艶、薬味が交わった状態)、香味(すっぱい
味、さっぱりした味、炭酸味、雑味、うまみ)、質感(さ
くさくする)、総合的な味に対して評価した。官能的品
質の強度は７点採点法で７に近いほど強いことで評価し
た。官能検査から得られた結果は分散分析(ANOVA)を行
なって有意性検定をし、実験群間に有意性がある場合ダ
ンカン(DUNCAN)の多重範囲検定を行なった。EXPERIMENTAL EXAMPLE 1 Chinese cabbage kimchi was pickled using the powdered kimchi mixed condiments produced in Examples 1-4. First, the roots of the carefully selected Chinese cabbage are groomed, divided into four equal parts, soaked in a 15% salt solution for 4 to 8 hours, and washed three times with water.
Drained for ~ 2 hours. Water is added in an amount of 1.3 to 1.5 times to 12.7 to 13.3 g of the kimchi mixed condiment prepared in Examples 1 to 4 per 100 g of Chinese cabbage soaked in salt, and the mixture is sprinkled for about 10 minutes. And mixed into each of the leaves of the Chinese cabbage to produce a whole pickled Chinese cabbage kimchi. In the group of the comparative example, garlic, ginger, green onion, onion, carrot, etc. were used as raw materials in a general home-style, and the same amount as dried mixed condiments was used, such as rice cake porridge and salted juice, salt, sugar, M
It was mixed with SG, Mixgel G, etc. before use. Each Chinese cabbage kimchi was aged at room temperature for 1 day and stored at 5 to 6 ° C., and a sensory evaluation was carried out at an appropriate aging time. The results are shown in Table 1 below. The sensory evaluation was carried out at an appropriate ripening period (the fourth day after pickling the kimchi) with eight kimchi pickled and trained with sufficient recognition of sensory characteristics. Inspection items were evaluated for appearance (color / gloss, condiment mixed), flavor (sour taste, refreshing taste, carbonated taste, savory taste, umami), texture (crispness), and overall taste. The intensity of the sensory quality was evaluated by a 7-point scoring system as being closer to 7 being stronger. The results obtained from the sensory tests were subjected to analysis of variance (ANOVA) to perform a significance test, and when there was significance between the experimental groups, Duncan's multiple range test was performed.
【００３１】[0031]
【表１】 前記表１で同一な上付きに表示されない点数の間には相
互有意的差があるといえる。前記表１の結果から実験例
１で漬けた５種のキムチ間の外観(色艶と薬味が混わっ
た状態)、香味(さっぱりする味、うまみ、雑味)の間に
は統計的に有意的な差がないので、本発明に係る薬味を
使用して製造されたキムチが一般の家庭式キムチと相違
点がほとんどないことがわかる。しかし、香味中すっぱ
い味間には有意水準０.０５(５％)で、炭酸味(ぴりっと
舌を刺す味)間には有意水準０.１(１０％)で、さくさく
した質感間には有意水準０.０５(５％)、そして総合的
な味においては有意水準０.０１(１％)でそれぞれ統計
的に有意差があると判断される。[Table 1] It can be said that there is a significant difference between the scores that are not displayed in the same superscript in Table 1. From the results shown in Table 1, the appearance (in a state in which the color and luster and condiment are mixed) and the flavor (freshness, umami, and aroma) between the five kinds of kimchi pickled in Experimental Example 1 are statistically significant. Since there is no significant difference, it can be seen that the kimchi manufactured using the condiment according to the present invention hardly differs from general home-type kimchi. However, the level of significance was 0.05 (5%) between the sour tastes in the flavor, the significance level was 0.1 (10%) between the carbonated tastes (the taste of crisp tongue), and the significant level between the crispy textures. It is judged that there is a statistically significant difference at the level of 0.05 (5%) and the significance level of 0.01 (1%) in the overall taste.
【００３２】本発明に係る粉末状キムチ混合薬味はすっ
ぱい味が一般の家庭式キムチと比べて少なくて保存性が
一層良く、炭酸味(ぴりっと舌を刺す味)が強く、冷凍・
熱風乾燥混合薬味で漬けたキムチがさくさくした質感が
さらに優れていると評価された。結論的に総合的な味で
は本発明のキムチ混合薬味で漬けたキムチが一般の家庭
式キムチと比べて少しも遜色がないと判断された。そし
て、コンブの煮出し汁を用いたキムチ混合薬味を使用し
てキムチを製造すると、すっぱい味が最も弱いと評価さ
れ、これは他の実験群と比べキムチ醗酵が遅延されてす
っぱい味が少なくなったと思われ、それぞれの他の評価
項目に対しても熟成適期が多少遅くなるので、その特性
の程度が弱く評価されたと判断される。そこで、コンブ
の煮出し汁を添加したキムチ混合薬味は、キムチ保存期
間を延長させることができるという効果があると判断さ
れる。The powdered kimchi mixed condiment according to the present invention has less sour taste and better storability than ordinary home-type kimchi, has a strong carbonated taste (taste of sticking the tongue), and has a frozen taste.
Kimchi pickled with hot-air-dried mixed condiments was evaluated as having even better crunchy texture. It was concluded that the kimchi pickled with the kimchi mixed condiment of the present invention was not inferior to general household kimchi in overall taste. Then, when kimchi was produced using kimchi mixed condiments using kelp simmered soup, the sour taste was evaluated as the weakest, indicating that the kimchi fermentation was delayed and the sour taste was reduced compared to the other experimental groups. It seems that the appropriate aging period for each of the other evaluation items is somewhat delayed, so that it is judged that the degree of the characteristics was weakly evaluated. Therefore, it is determined that the kimchi mixed condiment added with the kelp soup has the effect of extending the kimchi storage period.
【００３３】[0033]
【発明の効果】以上詳しく説明したように、本発明によ
ってコンブの煮出し汁で製造された餅米の粥と塩辛を混
合して冷凍乾燥粉末化し、これに乾燥された各種副材
料、香辛料及び食品添加物を混合して製造されたキムチ
混合薬味をキムチ製造に使用すると、一般の家庭式キム
チと比較してみた時に全体的にその品質と官能特性に優
れており、その使用が簡便且つ衛生的であり、コンブ、
エビ、カキなどの特定成分を使用して味とテクスチャー
及び栄養上補強効果とキムチの保存性を向上させ得ると
いう効果がある。また、各材料の加減が容易なので多様
な嗜好に対応できるという効果がある。さらに、粉末状
のものなので軽く貯蔵性に優れていて、物流コストを節
減させて家庭を含めた輸出時に消費地において直接にキ
ムチを製造でき、我々の固有の味と風味がそのまま維持
された製品を世界各国に広く提供できるという効果があ
る。As described in detail above, the rice cake porridge produced from the kelp simmered juice according to the present invention is mixed with salted rice to freeze-dry and powder, and the dried various auxiliary materials, spices and foods When the kimchi mixed condiment produced by mixing the additives is used for kimchi production, its quality and sensory characteristics are generally superior when compared with general home-type kimchi, making its use simple and hygienic. And kelp,
The use of specific ingredients such as shrimp and oyster has the effect of improving taste, texture, nutritional reinforcing effect, and kimchi preservability. In addition, since each material can be easily adjusted, there is an effect that it is possible to cope with various tastes. Furthermore, because it is a powdered product, it is light and excellent in storability, it can reduce logistics costs and can produce kimchi directly at the consumption area at the time of export including home, and the product maintains its unique taste and flavor as it is Has the effect of being widely available to countries around the world.
───────────────────────────────────────────────────── フロントページの続き Ｆターム(参考） 4B047 LB09 LE06 LF01 LG39 LG41 LG42 LG45 LG46 LG47 LG54 LP06 LP07 LP08 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B047 LB09 LE06 LF01 LG39 LG41 LG42 LG45 LG46 LG47 LG54 LP06 LP07 LP08
Claims (9)
と、冷凍乾燥された副材料と香辛料の粉砕物及び食品添
加物とを含むことを特徴とする粉末状キムチ混合薬味。1. A powdered kimchi mixed condiment comprising: a freeze-dried product of a mixture of rice cake porridge and salted soup; a freeze-dried auxiliary material, a ground spice and a food additive.
まれている請求項１に記載の粉末状キムチ混合薬味。2. The powdered kimchi mixed condiment according to claim 1, wherein the rice cake porridge is boiled with a kelp soup.
請求項１に記載の粉末状キムチ混合薬味。3. The powdered kimchi mixed condiment according to claim 1, wherein the rice cake porridge is boiled with purified water.
粉、ニンニク、ショウガ、ネギ、ごま、タマネギ、ニン
ジン、エビ及びカキから選ばれる少なくとも一つである
請求項１に記載の粉末状キムチ混合薬味。4. The powdered kimchi mixed condiment according to claim 1, wherein the auxiliary material and the spice are at least one selected from pepper powder, garlic, ginger, leek, sesame, onion, carrot, shrimp and oyster.
と、冷凍乾燥された副材料と香辛料の粉砕物及び食品添
加物を混合することを特徴とする粉末状キムチ混合薬味
の製造方法。5. A method for preparing a powdered kimchi mixed condiment, comprising mixing a freeze-dried product of a mixture of rice cake rice porridge and a salted soup, a freeze-dried auxiliary material, a ground spice, and a food additive. Method.
されたものを使用する請求項５に記載の粉末状キムチ混
合薬味の製造方法。6. The method as claimed in claim 5, wherein the rice cake porridge is prepared from kelp soup.
を使用する請求項６に記載の粉末状キムチ混合薬味の製
造方法。7. The method according to claim 6, wherein the rice cake porridge is made of purified water.
粉、ニンニク、ショウガ、ネギ、ごま、タマネギ、ニン
ジン、エビ及びカキの中から選択して使用する請求項５
に記載の粉末状キムチ混合薬味の製造方法。8. The spices and spices are selected from pepper powder, garlic, ginger, leek, sesame, onion, carrot, shrimp and oyster.
4. The method for producing a powdered kimchi mixed condiment according to item 1.
の代わりに熱風乾燥器で６０〜７０℃で５〜６時間また
は８０〜９０℃で３時間熱風乾燥されたものを使用する
請求項５に記載の粉末状キムチ混合薬味の製造方法。9. The method according to claim 5, wherein instead of the freeze-dried various sub-materials and spices, hot-air dried at 60 to 70 ° C. for 5 to 6 hours or at 80 to 90 ° C. for 3 hours using a hot air drier. 4. The method for producing a powdered kimchi mixed condiment according to item 1.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019980028351A KR100329416B1 (en) | 1998-07-14 | 1998-07-14 | Method for manufacturing powder type of kimchi seasonings |
| KR98-28351 | 1998-07-14 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2949119B1 JP2949119B1 (en) | 1999-09-13 |
| JP2000041614A true JP2000041614A (en) | 2000-02-15 |
Family
ID=19544114
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10287516A Expired - Lifetime JP2949119B1 (en) | 1998-07-14 | 1998-10-09 | Powdered kimchi mixed condiment and method for producing the same |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP2949119B1 (en) |
| KR (1) | KR100329416B1 (en) |
| AU (1) | AU4532199A (en) |
| WO (1) | WO2000003608A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005065467A1 (en) * | 2004-01-02 | 2005-07-21 | Soo Yeul Lee | Method of manufacturing ketchup in red, green or yellow color using liquid kimchi |
| JP2012531886A (en) * | 2008-07-07 | 2012-12-13 | シージェイ チェイルジェダン コーポレーション | Powder for base broth and method for producing the same |
| KR101614288B1 (en) * | 2014-09-01 | 2016-04-26 | 권오주 | A method of Functional Kimchi |
| KR101825429B1 (en) * | 2014-11-20 | 2018-03-22 | 이희준 | Fermentation-suspended kimchi seasoning package and the method of manufacturing the same |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010025289A (en) * | 2000-07-21 | 2001-04-06 | 김호군 | Manufacturing Method of Packaged Kimchi Reinforced with Organic Acid Calcium |
| KR101445736B1 (en) * | 2013-06-24 | 2014-10-06 | 제강모 | Method of manufacturing fermented seasoning stuff powder for Kimchi and fermented seasoning stuff powder for Kimchi manufactured by the method |
| KR102443504B1 (en) | 2019-07-23 | 2022-09-14 | 한종휘 | Powdered fish sauce powder salted material and kimchi seasoned containing the same |
| CN110810790A (en) * | 2019-10-12 | 2020-02-21 | 中国农业大学 | Leek flower sauce and preparation method thereof |
| CN113679024A (en) * | 2021-08-17 | 2021-11-23 | 上海应用技术大学 | Salty Chinese prickly ash leaf seasoning powder and preparation method thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US129604A (en) * | 1872-07-16 | Improvement in embossed trimmings | ||
| KR940001800A (en) * | 1992-07-03 | 1994-02-16 | 최재호 | Method of preparing Kimchi on the spot by dissolving marinated sauce in hot water |
| JPH07222552A (en) * | 1994-02-10 | 1995-08-22 | Chiba Sanchoku Service:Kk | Korean pickle and its production |
| KR100266373B1 (en) * | 1997-01-06 | 2000-09-15 | 더블유. 유 병 | A method for making kimchi |
-
1998
- 1998-07-14 KR KR1019980028351A patent/KR100329416B1/en not_active IP Right Cessation
- 1998-10-09 JP JP10287516A patent/JP2949119B1/en not_active Expired - Lifetime
-
1999
- 1999-06-30 AU AU45321/99A patent/AU4532199A/en not_active Abandoned
- 1999-06-30 WO PCT/KR1999/000348 patent/WO2000003608A1/en active Application Filing
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005065467A1 (en) * | 2004-01-02 | 2005-07-21 | Soo Yeul Lee | Method of manufacturing ketchup in red, green or yellow color using liquid kimchi |
| JP2012531886A (en) * | 2008-07-07 | 2012-12-13 | シージェイ チェイルジェダン コーポレーション | Powder for base broth and method for producing the same |
| KR101614288B1 (en) * | 2014-09-01 | 2016-04-26 | 권오주 | A method of Functional Kimchi |
| KR101825429B1 (en) * | 2014-11-20 | 2018-03-22 | 이희준 | Fermentation-suspended kimchi seasoning package and the method of manufacturing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| AU4532199A (en) | 2000-02-07 |
| WO2000003608A1 (en) | 2000-01-27 |
| KR100329416B1 (en) | 2002-08-14 |
| KR19990046173A (en) | 1999-07-05 |
| JP2949119B1 (en) | 1999-09-13 |
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