KR100831922B1 - Processing method of kimchi powder - Google Patents

Processing method of kimchi powder Download PDF

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KR100831922B1
KR100831922B1 KR1020060127655A KR20060127655A KR100831922B1 KR 100831922 B1 KR100831922 B1 KR 100831922B1 KR 1020060127655 A KR1020060127655 A KR 1020060127655A KR 20060127655 A KR20060127655 A KR 20060127655A KR 100831922 B1 KR100831922 B1 KR 100831922B1
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kimchi
taste
raw material
cabbage
main raw
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윤정희
박정식
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윤정희
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    • 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
    • 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
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • 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
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/0408—Freezing; Subsequent thawing; Cooling the material being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B7/0416—Freezing; Subsequent thawing; Cooling the material being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

A method of manufacturing Kimchi powder by quickly freezing, vacuum-drying and grinding fermented Kimchi is provided to shorten manufacturing time and costs while retaining characteristic taste, flavor and nutrients of Kimchi as it were. Cabbage is soaked in 6 to 10% salt water for 16 to 22hr, washed to a salinity of 2.0 to 4.0%, cut to 8mmx8mm(±3) in size and dehydrated in a dehydrator. Then 50 to 90% by weight of cabbage as main ingredient is mixed with 10 to 50% by weight of seasonings as assistant material and fermented at low temperature of 0 to 5deg.C for 6 to 9 days for general taste and 15 to 25 days for sour taste. The fermented Kimchi is then quickly frozen at -35 to -40deg.C, dried at 60deg.C under vacuum state and ground to 100 to 200meshes. The seasonings contain red pepper, chopped garlic, chopped ginger, salted-sea foods, radish juice, salt, sugar and other seasonings. To control the taste of Kimchi powder, Kimchi having a hot taste uses 1 to 3 times its weight of red pepper powder, as compared to conventional Kimchi; and Kimchi having a salty taste uses 1 to 3 times its weight of salt, as compared to conventional Kimchi.

Description

김치분말의 제조방법{PROCESSING METHOD OF KIMCHI POWDER}Production Method of Kimchi Powder {PROCESSING METHOD OF KIMCHI POWDER}

본 발명은 김치분말의 제조방법에 관한 것으로, 더욱 상세하게는, 발효 숙성된 김치를 급속 동결시켜 진공건조시키고 미립자화하여, 일반 음식 제조에 첨가시켜 김치의 고유의 맛을 느낄 수 있는 음식으로 만들 수 있게 한 김치분말의 제조 방법에 관한 것이다.The present invention relates to a method for producing kimchi powder, and more specifically, fermented aged kimchi is rapidly frozen, vacuum dried and granulated, and added to general food preparation to make food that can feel the unique taste of kimchi. It is related with the manufacturing method of the kimchi powder which made it possible.

김치는 우리 몸에 여러 가지 영양을 공급해주는 식품으로서, 특히 비타민과 미네랄이 풍부한 알칼리 식품으로 세계적으로 인정된 식품이다. 또한 일반 음식에 김치를 첨가하여 새로운 음식제품을 만들어 소비자들의 기호에 적응하고 있다.Kimchi is a food that supplies various nutrients to our body, and is especially recognized as an alkaline food rich in vitamins and minerals. In addition, kimchi is added to general foods to create new food products to adapt to consumers' preferences.

그러나 김치는 온도, 보관장소, 유통과정, 김치 특유의 냄새 등 어려운 부분이 많은 관계로, 우수하고 다양한 제품이 세계적으로 보급되지 못하는 문제가 있는바, 이러한 점을 보완하고자 김치분말을 제조하여 영양성이 풍부한 김치 특유의 맛을 낼 수 있는 김치분말을 첨가함으로써 김치와 똑같은 맛을 손쉽게 풍미할 수 있도록 하는 방법이 있다.However, since kimchi has many difficult parts such as temperature, storage place, distribution process, and unique smell of kimchi, there is a problem that excellent and diverse products are not widely distributed worldwide. There is a way to make it easy to taste the same taste as kimchi by adding a kimchi powder that can give a rich taste of kimchi.

상기와 같은 김치 분말을 제조하는 통상적인 방법은 이미 공지되어 있으며, 그 중 대표적으로 한국 등록특허 10-0439152호에는 김치 주원료(배추)와 부자재를 일정 비율로 배합, 혼합하여 숙성발효(pH 5.5~4.5)시켜 -40℃에서 동결한 후 진공 상태로 60℃에서 건조시키고 미립자(100~200메쉬)화하여 분말 김치를 제조하는 기술이 개시되어 있다.Conventional methods for preparing the kimchi powder as described above are already known, and among them, Korean Patent No. 10-0439152 is representative of the kimchi main raw material (cabbage) and subsidiary ingredients in a certain ratio, aged and fermentation (pH 5.5 ~ 4.5) to freeze at -40 ℃ to dry at 60 ℃ in a vacuum state and fine particles (100 ~ 200 mesh) to produce a powder kimchi is disclosed.

그러나 이러한 김치분말 제조방법에 있어서는 일반적인 방법으로 김치를 준비하여 이를 동결, 건조 및 미립자화하는데, 이렇게 일반김치를 준비하는 방법은 주원료의 부피가 크고, 배추의 양념을 사람이 직접 손으로 버무려야 하는 어려움 및 동결, 건조, 미립자화하는 제조공정에서 많은 시간과 제조원가가 요구되는바, 김치분말의 제조비용이 상승하여, 대량생산 및 보편화에 적합하지 않은 방법이다.However, in the method of preparing kimchi powder, kimchi is prepared in a general manner and frozen, dried, and granulated. The method of preparing general kimchi has a large volume of main raw material, and the seasoning of Chinese cabbage must be mixed by hand. Difficult and many times and manufacturing costs are required in the manufacturing process of freezing, drying, and granulation, the production cost of kimchi powder is increased, which is not suitable for mass production and generalization.

본 발명은 이러한 기술방법의 문제점을 제조공정에서 해결시켜 제조원가를 절감할 수 있도록 하고, 또한 영양성이 풍부한 김치 특유의 맛을 일반 음식물에 첨가할 수 있는 김치분말을 제조하는 공정을 제공하기 위해 안출된 것이다. The present invention has been made to solve the problems of the technical method in the manufacturing process to reduce the manufacturing cost, and also to provide a process for producing a kimchi powder that can add a nutritious rich kimchi flavor to general food. will be.

구체적으로는 본 발명은 절여진 원재료(배추)를 부재료와 버무리기 전에 작게 절단하여 줌으로써 버무리는 작업에 기계화를 도입할 수 있게 하여 생산원가절감 및 공정시간단축의 효과를 가져오게 되며, 이후의 기계화 탈수, 급속동결 및 건조, 나아가 미립자화 단계에서의 효율을 극대화시킬 수 있게 되어, 다양한 음식에 김치의 영양 및 풍미를 손쉽게 더할 수 있게 해주는 김치 분말을 저비용으로 대량생산하는 것이 가능한 김치분말의 제조방법을 제공하는 것을 목적으로 하고 있다.Specifically, the present invention is to cut the raw material (cabbage) to a small amount before mixing with the subsidiary materials, so that the mesuring can be introduced into the work to bring down the production cost and process time, and the subsequent mechanization Method for producing kimchi powder that can mass-produce kimchi powder at low cost, which makes it possible to maximize efficiency in dehydration, rapid freezing and drying, and furthermore, to add nutrition and flavor of kimchi to various foods The purpose is to provide.

상기의 목적을 달성하기 위하여 본 발명에서는 In the present invention to achieve the above object

(1)i)주원료(배추)를 전처리 후 6~10% 농도의 소금물에 16~22시간 정도 절이는 염장단계; ii)상기 절여진 주원료(배추)를 2.0~4.0%의 염도에 맞게 깨끗하게 세척하는 단계; iii)상기 세척된 주원료(배추)를 전부 8mm×8mm (±3)의 크기로 기계에 의하여 최대한 작게 절단하는 단계; 및 iv)상기 절단된 주원료 절임배추(8mm×8mm (±3)의 크기)를 탈수기에 넣어서 일정한 시간을 맞추어 잔여수분을 일정하게 탈수 시키는 단계를 포함하는 주원료 준비단계, (1) i) salting step of pre-treatment of the main raw material (cabbage) in the brine of 6 ~ 10% concentration for 16 to 22 hours; ii) washing the pickled main raw material (cabbage) to a salinity of 2.0 to 4.0%; iii) cutting the washed main raw material (cabbage) as small as possible by a machine to a size of 8mm × 8mm (± 3); And iv) putting the cut main raw pickled cabbage (8mm × 8mm (± 3) size) into a dehydrator to dehydrate the remaining moisture at a predetermined time, thereby preparing a main raw material.

(2)i)일반김치 부재료(양념)공정은 조미재료인 고춧가루, 다진마늘, 다진생강, 젓갈, 무우즙, 소금, 설탕 및 기타 선택적 조미료 등을 성분비율에 의하여 배합, 혼합하는 단계; ii)김치분말의 맛을 조정하기 위하여 매운맛은 일반김치의 고춧가루 성분비율보다 0~3배 정도의 고춧가루를 조정하여 배합, 혼합하고, 짠맛은 일반김치의 소금 성분비율보다 0~3배 정도의 소금을 조정하여 배합, 혼합하는 단계를 포함하는 부재료 준비단계, (2) i) the general kimchi subsidiary (seasoning) process is a step of blending and mixing seasoning ingredients such as red pepper powder, minced garlic, minced ginger, salted fish, radish juice, salt, sugar and other selective seasonings by the component ratio; ii) In order to adjust the taste of kimchi powder, the spicy taste is mixed and mixed with red pepper powder of 0 ~ 3 times higher than the red pepper powder ratio of general kimchi, and the salty taste is 0 ~ 3 times more salt than the salt component ratio of kimchi. Adjusting the submaterial preparation step, including the step of adjusting, mixing

(3)(1)단계 주원료 준비공정에서 준비된 주원료와 (2)단계 부재료(양념)공정에서 준비된 제품을 주원료 50~90%, 부재료(양념) 10~50% 비율에 의하여 버무림 기계에 넣고 일정한 시간에 맞추어 배합, 혼합하는 버무림 단계,(3) Put the main raw material prepared in the step (1) main raw material preparation process and the product prepared in the step 2 raw material (seasoning) process into the tossing machine by 50 ~ 90% of main raw materials and 10 ~ 50% of raw materials (spice). Mixing step to mix and mix in time,

(4)상기 버무림 단계를 끝낸 김치를 온도 0~5℃의 저온창고에서 산도에 의한 일정을 맞추어 자연숙성 발효시키는 숙성단계,(4) the maturation step of fermenting naturally aged fermented kimchi according to acidity at a low temperature warehouse of 0 ~ 5 ℃ the finished sowing step,

(5)상기 산도에 의해 숙성 발효공정을 끝낸 김치를 용기(형틀)에 담아 -35~-40℃에서 급속 동결시기는 단계,(5) step of freezing at -35 ~ -40 ℃ in the container (form) of kimchi finished the fermentation process by the acidity,

(6)상기 급속 동결단계를 끝낸 김치(블록상태)를 진공상태의 60℃에서 건조 시키는 진공건조단계,(6) vacuum drying step of drying the kimchi (block state) after the rapid freezing step at 60 ℃ in a vacuum state,

(7)상기 진공건조단계를 끝낸 김치(블록상태)를 분쇄기에 넣어 미립자(100~200메쉬 이하)화하여 단위별 포장하는 단계를 포함하는 김치분말의 제조방법을 제공한다.(7) The kimchi (block state) of the vacuum drying step is put into a pulverizer provides a method for producing kimchi powder comprising the step of packaging by granules (100 ~ 200 mesh or less).

본 발명은 김치분말의 제조에 있어서, 그 객체가 되는 김치를 포기형태 또는 절편형태로 제조하는 것이 아니라 최대한 작게 절단된 주원료(배추)를 각종 부재료(양념)와 혼합하여 제조하는 것을 바탕으로 하고 있다. 따라서 양념을 버무리는 작업을 수작업으로 진행할 필요가 없게 되는바, 버무림 기계를 도입할 수 있게 되어 공정 시간 및 인건비를 절감시키는 효과가 있다. 주원료(배추)의 박편의 크기는 바람직하게는 8mm×8mm (±3)의 크기로 한다.The present invention is based on the production of kimchi powder, by mixing the main raw material (cabbage) cut into the smallest possible size (not cabbage) with various subsidiary ingredients (seasoning), rather than producing the kimchi to be the object in the form of aeration or slice. . Therefore, there is no need to manually carry out the seasoning process, and it is possible to introduce a toasting machine, thereby reducing the process time and labor costs. The size of the flakes of the main raw material (cabbage) is preferably 8 mm × 8 mm (± 3).

김치를 조미료나 첨가제 등의 분말상으로 사용하기 위해서는 동결 및 건조과정을 거쳐야 하며, 이를 위해 사전 탈수작업이 행해진다. 본 발명은 주원료(배추)를 작게 절단하여 사용함으로써 이러한 탈수작업에 있어서도 잔류수분의 빠른 제거를 가능하게 해준다. 주원료(배추)를 작게 절단함으로써 기계탈수를 수행하여 탈수 작업 및 탈수 효과에 있어 현저하게 상승된 효율을 보이게 된다.In order to use kimchi in the form of powder such as seasonings or additives, freezing and drying must be performed. The present invention enables the rapid removal of residual moisture even in such dehydration operations by cutting the main raw material (cabbage) small. By cutting the main raw material (cabbage) into small, mechanical dehydration is performed to show a markedly increased efficiency in the dehydration operation and dehydration effect.

주원료(배추) 상태Main raw material (cabbage) status 탈수 후 수분 함유량Moisture content after dehydration 탈수시간Dehydration time 주원료와 부재료 혼합공정Main raw material and sub material mixing process 종전 기술Former technology 일반김치 (1/2 포기)General Kimchi (1/2 give up) (자연탈수)25~35%(Natural dehydration) 25-35% 30분~1시간30 minutes-1 hour 수작업handwork 본발명Invention 절단배추 8mm×8mm (±3)Chinese cabbage 8mm × 8mm (± 3) (기계탈수)10~15%(Machine dehydration) 10-15% 2분~5분2 ~ 5 minutes 기계작업Machine work

주원료(배추)와 혼합하여 김치를 제조하게 될 부재료(양념)를 준비하는 과정에 있어서, 소비자의 다양한 기호에 맞는 제품의 생산을 위하여 매운맛과 짠맛 등으로 맛에 차등을 둘 수 있다.In the process of preparing a subsidiary material (seasoning) to be mixed with the main raw material (cabbage) to produce kimchi, the taste can be differentiated with a spicy and salty for the production of products that meet the consumer's various tastes.

매운맛의 김치분말 제조를 위해서는 일반적인 김치에 혼합되는 고춧가루의 성분비율보다 1 내지 3배 정도 많은 고춧가루를 배합, 혼합하고, 짠맛의 김치분말 제조를 위해서는 일반적인 김치에 혼합되는 소금의 성분비율보다 1 내지 3배 정도 많은 소금을 배합, 혼합한다. 일반적으로, 김치에 혼합되는 고춧가루의 양은 김치 중량을 기준으로 2.8~3.3 중량%, 소금의 양은 김치 중량을 기준으로 1~2 중량%이다.For the preparation of spicy kimchi powder, mix and mix 1 to 3 times more pepper powder than the ingredient ratio of red pepper powder mixed with general kimchi, and 1 to 3 more than the ingredient ratio of salt mixed with general kimchi to produce salty kimchi powder. Mix and mix about twice as much salt. In general, the amount of red pepper powder mixed in kimchi is 2.8 to 3.3% by weight based on the weight of kimchi, the amount of salt is 1 to 2% by weight based on the weight of kimchi.

이 후, 상기 부재료(양념)와 작게 절단하여 절인 후 세척 및 탈수를 거친 주원료(배추)를, 주원료 50 내지 90%, 부재료 10 내지 50% 비율에 의하여 버무림 기계에 넣고 일정한 시간에 맞추어 배합, 혼합한다. 본 발명의 바람직한 실시예에 따르면, 배추를 사전절단하는 단계를 도입함으로써 버무림 단계에서 버무림 기계를 사용하여 공정시간 및 인건비를 절감시킬 수 있고, 주원료(배추)와 부재료(양념)의 혼합에 있어서도 보다 신속하고 효과적인 혼합이 예상된다.Subsequently, the main raw material (cabbage), which is cut into small portions and seasoned and rinsed, washed and dehydrated, is placed in a tossing machine by a ratio of 50 to 90% of the main raw material and 10 to 50% of the raw material, and blended according to a predetermined time. Mix. According to a preferred embodiment of the present invention, by introducing the step of pre-cutting the Chinese cabbage, the processing time and labor costs can be reduced by using the dipping machine in the dipping step, the mixing of the main raw material (cabbage) and subsidiary ingredients (seasoning) Even faster and more effective mixing is expected.

상기 버무림 단계를 끝낸 김치는 0 내지 5℃의 저온창고에서 산도에 의한 일정에 맞추어 자연 숙성발효시키는 방법이 가장 효과적이다. 본 발명의 바람직한 실시예에서는 숙성발효단계에서 소비자의 기호에 맞게 산도에 따라 단계적 맛의 차이를 부여한다. 신맛이 적은 김치분말의 제조를 위해서는 상기 조건하에서 6 내지 9일간 숙성시키며, 신맛이 많은 김치분말의 제조를 위해서는 상기 조건하에서 15 내지 25일간 숙성시킨다. Kimchi is the most effective method of fermenting natural fermentation in accordance with the schedule by the acidity in a low temperature warehouse of 0 to 5 ℃ finished the sowing step. In a preferred embodiment of the present invention, in the fermentation step of aging gives a difference in taste in accordance with the acidity according to the preference of the consumer. For the production of kimchi powder having a less sour taste, it is aged for 6 to 9 days under the above conditions, and for the production of kimchi powder having a sour taste, it is aged for 15 to 25 days under the above conditions.

상기 버무림 단계를 마친 김치는 적절한 용기 또는 형틀에 담아 -35 ~ -45℃에서 급속 동결 단계를 거친다. 본 발명에서는 주원료(배추)를 사전 절단함으로써 일정 형상의 용기 또는 형틀에 담아 동결시킬 수 있는 방법을 제공한다. 이로써 작업공간을 최소화할 수 있고, 작업 시간 면에서도 매우 유리하다. 본 발명의 바람직한 실시예에서는 상기 버무림 단계를 마친 분쇄김치를 5cm×5cm×5cm(±4) 크기의 용기 또는 형틀에 넣어 급속 동결시킨다.The kimchi, which has been tossed, is subjected to a rapid freezing step at -35 ~ -45 ℃ in a suitable container or mold. The present invention provides a method that can be frozen in a container or mold of a predetermined shape by pre-cutting the main raw material (cabbage). This minimizes the work space and is very advantageous in terms of working time. In a preferred embodiment of the present invention, the crushed kimchi after the sowing step is rapidly frozen into a container or mold having a size of 5 cm × 5 cm × 5 cm (± 4).

상기 공정을 마친 블럭상태의 김치는 약 60℃에서의 진공건조 단계를 거치게 된다. 본 발명에서는 주원료(배추)를 사전 분쇄하여 기계화 탈수를 거침으로써 수분이 효과적으로 제거된 상태이기 때문에 진공건조 단계에서 공정시간을 더욱 효과적으로 절감할 수 있는 방법을 제공한다.After the process, the kimchi in the block state is subjected to a vacuum drying step at about 60 ℃. The present invention provides a method that can more effectively reduce the process time in the vacuum drying step because the water is effectively removed by mechanized dehydration by pre-crushing the main raw material (cabbage).

상기 진공건조된 김치블럭은 분쇄기에 넣어 미립자(100~200메쉬)화되어 단위별 포장된다. 이미 주원료(배추)가 사전절단된 형태로 블럭을 형성한 상태이므로 상기 미립자화 작업은 1회의 분쇄공정만으로 충분하다.The vacuum-dried kimchi block is put into a grinder to be granulated (100 ~ 200 mesh) is packed per unit. Since the main raw material (cabbage) has already formed a block in a pre-cut form, the granulation operation is sufficient with only one grinding step.

본 발명이 제공하는 상기 효과들을 종전 기술과 비교하여 다음 표 2에 제시하였다.The effects provided by the present invention are presented in Table 2 below in comparison with the prior art.

종전 기술 (800~1000kg의 포기김치)Previous Technology (800 ~ 1000kg Kimchi) 본 발명 (800~1000kg의 사전 분쇄김치)The present invention (800 ~ 1000kg pre-crushed kimchi) 급속동결단계에 걸린 시간 (-35℃ ~ -45℃)Time taken for rapid freezing step (-35 ℃ ~ -45 ℃) 약 8시간~9시간8 hours to 9 hours 약 6시간~7시간6 hours to 7 hours 진공 건조에 걸린 시간 (진공 60℃)Time taken for vacuum drying (vacuum 60 ℃) 약 22~24시간About 22-24 hours 약 18~20시간About 18-20 hours 미립자화 단계Atomization stage 여러번many times 1회1 time

본 발명은 주원료(배추)를 최대한 작은 크기(8mm×8mm (±3))로 절단하여 탈 수공정, 혼합공정을 자동화시키고 또한 급속 동결 단계에서 김치를 용기(5cm×5cm×5cm(±4))에 넣어 블럭 상태로 급속 동결시키므로 공정시간 단축과 원가절감을 최대한 이루어내며, 김치 고유 특성의 맛, 풍미, 영양분이 그대로 함유된 김치분말을 저비용으로 대량생산하여 일반 음식물에 첨가하여 김치와 같은 효능을 느낄 수 있도록 하고, 저렴하게 제조하여 보편화시켜 공급할 수 있는 효과를 얻을 수 있다.In the present invention, the main raw material (cabbage) is cut into the smallest size (8mm × 8mm (± 3)) to automate the dehydration process and mixing process, and also the kimchi container (5cm × 5cm × 5cm (± 4) in the quick freezing step. ), It freezes rapidly in the block state to achieve the shortest process time and cost reduction, and to produce the kimchi powder that contains the taste, flavor, and nutrients of Kimchi at low cost in mass production and add it to general food, To make it feel, can be manufactured at low cost to obtain the effect that can be supplied universally.

Claims (1)

(1)i)주원료(배추)를 전처리 후 6~10% 농도의 소금물에 16~22시간 정도 절이는 염장단계; (1) i) salting step of pre-treatment of the main raw material (cabbage) in the brine of 6 ~ 10% concentration for 16 to 22 hours; ii)상기 절여진 주원료(배추)를 2.0~4.0%의 염도에 맞게 깨끗하게 세척하는 단계; ii) washing the pickled main raw material (cabbage) to a salinity of 2.0 to 4.0%; iii)상기 세척된 주원료(배추)를 전부 8mm×8mm (±3)의 크기로 기계에 의하여 작게 절단하는 단계; 및 iii) cutting the washed main raw material (cabbage) into small pieces by machine to a size of 8mm × 8mm (± 3); And iv)상기 절단된 주원료 절임배추(8mm×8mm (±3)의 크기)를 탈수기에 넣어서 탈수시키는 단계를 포함하는 주원료 준비단계, iv) the main raw material preparation step comprising the step of dewatering the cut main raw pickled cabbage (8mm x 8mm (± 3) size) into a dehydrator, (2)i)조미재료인 고춧가루, 다진마늘, 다진생강, 젓갈, 무우즙, 소금, 설탕 및 기타 선택적 조미료 등을 성분비율에 의하여 배합, 혼합하는 단계; (2) i) blending and mixing seasoning ingredients such as red pepper powder, minced garlic, minced ginger, salted fish, radish juice, salt, sugar and other selective seasonings by component ratio; ii)김치분말의 맛을 조정하기 위하여 매운맛은 일반김치의 고춧가루 성분비율보다 1 내지 3배 정도의 고춧가루를 배합, 혼합하고, 짠맛은 일반김치의 소금 성분비율보다 1 내지 3배 정도의 소금을 배합, 혼합하는 단계를 포함하는 부재료(양념) 준비단계;ii) In order to adjust the taste of kimchi powder, the spicy taste mixes and mixes red pepper powder about 1 to 3 times higher than the red pepper powder ratio of general kimchi, and salty mixes about 1 to 3 times more salt than the salt component ratio of kimchi. , Subsidiary (seasoning) preparation step comprising the step of mixing; (3)(1)단계에서 준비된 주원료와 (2)단계에서 준비된 부재료를 주원료(배추) 50~90%, 부재료(양념) 10~50% 비율에 의하여 버무림 기계에 넣고 배합, 혼합하는 버무림 단계,(3) 50 to 90% of the main raw material prepared in step (1) and the subsidiary raw material prepared in step (2) are added to the mixing machine and mixed and mixed according to the ratio of 50 to 90% of the main raw material (cabbage) and 10 to 50% of the subsidiary material (spice). step, (4)상기 버무림 단계를 끝낸 김치를 온도 0℃ ~ 5℃의 저온창고에서, 일반맛을 위해서는 6 내지 9일, 신맛을 위해서는 15 내지 25일 동안 자연숙성 발효시키는 숙성단계,(4) the maturation step of natural ripening fermented kimchi at the low temperature warehouse of 0 ℃ ~ 5 ℃ temperature for 6 to 9 days for the general taste, 15 to 25 days for the sour taste, (5)상기 숙성 발효공정을 끝낸 김치를 용기(형틀)에 담아 -35℃ ~ -40℃에서 급속 동결시기는 단계,(5) step of freezing at -35 ℃ ~ -40 ℃ in a container (template) to finish the aging fermentation process, (6)상기 급속동결된 김치를 진공상태의 60℃에서 건조시키는 진공건조단계,(6) vacuum drying step of drying the rapidly frozen kimchi at 60 ℃ in a vacuum state, (7)상기 진공건조된 김치를 분쇄기에 넣어 미립자(100~200메쉬 이하)화하여 단위별 포장하는 단계를 포함하는 김치분말의 제조방법.(7) a method of producing kimchi powder comprising the step of packaging the vacuum-dried kimchi into a grinder to fine particles (100 ~ 200 mesh or less) by unit.
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KR101418963B1 (en) * 2014-02-10 2014-07-11 주식회사 비즈파마 Manufacturing Method of Law-Salt Kimchi Powder, and Seasoning Agent having Law-Salt Kimchi Powder
KR101933832B1 (en) 2018-06-29 2018-12-28 박성호 Manufacture method powdered kimchi and powdered kimchi therefrom
KR20210009703A (en) 2019-07-17 2021-01-27 주식회사 청우식품 Seasoning Powder for Manufacturing Instant Kimchi and Manufacturing Method thereof
KR102363896B1 (en) * 2021-05-21 2022-02-15 강지영 Kimchi powder and manufacturing method for the same
KR102529416B1 (en) * 2021-12-02 2023-05-08 (주)오픈소스랩 Freeze dried fried kim-chi and method for producrion thereof

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101418963B1 (en) * 2014-02-10 2014-07-11 주식회사 비즈파마 Manufacturing Method of Law-Salt Kimchi Powder, and Seasoning Agent having Law-Salt Kimchi Powder
KR101933832B1 (en) 2018-06-29 2018-12-28 박성호 Manufacture method powdered kimchi and powdered kimchi therefrom
KR20210009703A (en) 2019-07-17 2021-01-27 주식회사 청우식품 Seasoning Powder for Manufacturing Instant Kimchi and Manufacturing Method thereof
KR102363896B1 (en) * 2021-05-21 2022-02-15 강지영 Kimchi powder and manufacturing method for the same
KR102529416B1 (en) * 2021-12-02 2023-05-08 (주)오픈소스랩 Freeze dried fried kim-chi and method for producrion thereof

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