KR101431810B1 - manufacturing method of kimchi source comprising sea food - Google Patents
manufacturing method of kimchi source comprising sea food Download PDFInfo
- Publication number
- KR101431810B1 KR101431810B1 KR1020120124555A KR20120124555A KR101431810B1 KR 101431810 B1 KR101431810 B1 KR 101431810B1 KR 1020120124555 A KR1020120124555 A KR 1020120124555A KR 20120124555 A KR20120124555 A KR 20120124555A KR 101431810 B1 KR101431810 B1 KR 101431810B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- kimchi
- extract
- garlic
- Prior art date
Links
- 235000021109 kimchi Nutrition 0.000 title claims abstract description 47
- 238000004519 manufacturing process Methods 0.000 title abstract description 9
- 235000014102 seafood Nutrition 0.000 title description 13
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000004611 garlic Nutrition 0.000 claims abstract description 24
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Images
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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 해물류 김치 소스의 제조 방법에 관한 것으로, 특히 널리 가장 즐겨 먹는 김치 재료를 주재료로 사용하여 각종 식품의 요리 재료로 활용할 수 있는 김치소스의 제조 방법에 관한 것이다. 상기 본 발명의 목적을 달성하기 위한 본 발명의 주요 구성은, 배추김치를 절단하고 마늘을 분쇄하여 준비하는 단계; 상기 준비된 마늘과 배추김치에 물엿, 백설탕, L-글루타민산나트륨, 구연산, 정제소금, 캡시컴, 들기름, 볶음참깨, 자몽추출물, 그리고 조개, 굴, 오징어, 낙지, 전복, 해삼 중 어느 하나 또는 적어도 어느 하나 이상을 혼합한 재료의 분말 또는 엑기스와, 해물류 가공품 중 어느 하나를 포함하는 재료를 투입하여 볶는 1차 가공단계; 상기 볶는 단계가 끝나면, 변성전분, 잔탄검, 파프리카추출색소를 투입하여 균일하게 혼합하여 10-30분 가열하는 것에 의해 알파화시켜 걸죽하게 만드는 2차 가공 단계; 상기 2차 가공이 끝나면, 2차 가공된 재료를 섭씨 40도 내지 75도로 냉각하는 단계; 상기 냉각된 재료에 발효식초 및 주정을 투입하여 균일하게 혼합하는 단계; 발효 식초 및 주정이 혼합된 재료를 충진기에서 포장 용기에 충진하는 단계; 포장 용기를 냉장 보관하는 단계를 포함하는 것을 특징으로 하며, 상기 배추김치를 절단하고 마늘을 분쇄하여 준비하는 단계에서, 배추김치는 가로 및 세로 크기가 10~15×10~15cm 크기로 절단하거나 또는 10-80메쉬로 분쇄하는 것 중 어느 하나로 준비하는 것을 특징으로 하며, 상기 1차 가공단계에서 볶는 방법은, 스팀 가열 솥에서 30-60분간 가열하여 볶는 것을 특징으로 하며, 상기 제조 방법에서 사용되는 재료들에 대한 함량비는, 배추김치를 100중량부 기준으로 할 경우, 마늘 0.5-3 중량부, 물엿 5-20 중량부, 백설탕 5-15 중량부, L-글루타민산나트륨 0.1-2 중량부, 구연산 0.1-0.5 중량부, 파프리카추출색소 0.5-2 중량부, 정제소금 0.5-3 중량부, 변성전분 0.1-5 중량부, 잔탄검 0.01-0.1 중량부, 조개, 굴, 오징어, 낙지, 전복, 해삼 중 어느 하나 또는 적어도 어느 하나 이상을 혼합한 재료의 분말 또는 엑기스 0.5 - 5 중량부, 발효식초 0.5-5 중량부, 캡시컴 0.005-0.03 중량부, 들기름 0.1-1 중량부, 볶음참깨 0.1-1 중량부, 주정 0.1 - 1.5 중량부, 자몽추출물 0.01-0.1 중량부 인 것을 특징으로 한다.The present invention relates to a method for producing a seaweed kimchi sauce, and more particularly, to a method for producing a kimchi sauce which can be utilized as a cooking material for various foods by using a kimchi material as a main ingredient. According to an aspect of the present invention, there is provided a method for preparing a Chinese cabbage, comprising: cutting a Chinese cabbage kimchi and preparing garlic by grinding; The prepared garlic and the cabbage kimchi were subjected to either one or at least one of starch syrup, white sugar, sodium L-glutamate, citric acid, refined salt, capsicum, perilla oil, fried sesame seeds, grapefruit extract and shellfish, oysters, octopus, A primary processing step in which a material containing any one of powders or extracts of a material obtained by mixing one or more ingredients and a processed product of marine products is added and roasted; After the roasting step, the modified starch, xanthan gum, and paprika extract are added, uniformly mixed, and heated for 10 to 30 minutes to make the mixture into an alpha-form, thereby making the mixture rough. Cooling the second processed material to 40 to 75 degrees Celsius; Adding the fermented vinegar and the alcohol to the cooled material and mixing them uniformly; Filling a container in a filling machine with a mixture of fermented vinegar and alcohol; Wherein the cabbage kimchi is cut into a size of 10 to 15 x 10 to 15 cm in the lateral and vertical sizes, And 10 to 80 mesh. The method of roasting in the primary processing step is characterized in that it is roasted by heating in a steam heating pot for 30 to 60 minutes. The content ratio of the ingredients is 0.5-3 parts by weight of garlic, 5-20 parts by weight of starch syrup, 5-15 parts by weight of white sugar, 0.1-2 parts by weight of sodium L-glutamate, 0.1 to 0.5 parts by weight of citric acid, 0.5-2 parts by weight of paprika extract dye, 0.5-3 parts by weight of refined salt, 0.1-5 parts by weight of modified starch, 0.01-0.1 part by weight of xanthan gum, shellfish, oysters, squid, One or at least one of the sea cucumbers 0.5-5 parts by weight of powder or extract of fermented vinegar, 0.005-0.03 parts by weight of capsaicin, 0.1-1 parts by weight of perilla oil, 0.1-1 parts by weight of fried sesame seeds, 0.1-1.5 parts by weight of spirits And 0.1-0.1 part by weight of grapefruit extract.
Description
본 발명은 김치 소스의 제조 방법에 관한 것으로, 특히 널리 가장 즐겨 먹는 김치 재료를 주재료로 사용하여 각종 식품의 요리 재료로 활용할 수 있는 해물류 김치소스의 제조 방법에 관한 것이다.The present invention relates to a method for producing a kimchi sauce, and more particularly, to a method for producing a seaweed kimchi sauce which can be utilized as a cooking material for various foods by using a kimchi material as a main ingredient.
[문헌1] 특허공개번호 10-2010-0106786 (2010.10.04.)[Patent Document 1] Patent Publication No. 10-2010-0106786 (Apr. 4, 2010)
[문헌2] 특허공개번호 10-1992-0005917 (1992.04.27.)
[Patent Document 2] Patent Publication No. 10-1992-0005917 (Apr. 27, 1992)
본 발명은 김치를 주원료로 사용하여, 여기에 어울리는 해물류를 포함한 여러 가지 조미 재료를 가미하여 맛있는 김치소스를 개발하여 이를 각종 식품에 널리 사용 가능한 해물류 김치소스를 제공함에 본 발명의 목적이 있다.It is an object of the present invention to provide a kimchi sauce which can be widely used for various foods by using kimchi as a main raw material and adding various seasoning ingredients including seaweed suitable for this purpose.
상기 본 발명의 목적을 달성하기 위한 본 발명의 주요 구성은, 배추김치를 절단하고 마늘을 분쇄하여 준비하는 단계; 상기 준비된 마늘과 배추김치에, 물엿, 백설탕, L-글루타민산나트륨, 구연산, 정제소금, 캡시컴, 들기름, 볶음참깨, 자몽추출물과, 그리고 조개, 굴, 오징어, 낙지, 전복, 해삼, 바닷가재, 게, 킹크랩, 다랑어를 포함하는 해물류를 투입하는 단계; 상기 투입 단계를 마친 재료를, 스팀가열솥에 넣고 가열하되, 30분 내지 60분 범위내에서 가열하며 볶는 1차 가공단계; 상기 볶는 단계가 끝나면, 변성전분, 잔탄검, 파프리카추출색소를 추가 투입한 후 균일하게 혼합하며, 10분 내지 30분간 다시 한 번 가열하여 재료를 알파화시키는 2차 가공 단계; 상기 2차 가공이 끝나면, 2차 가공된 재료를 섭씨 40℃ 내지 75℃의 온도로 냉각하는 단계; 상기 냉각된 재료에 발효식초 및 주정을 투입하여 균일하게 혼합하는 단계; 발효 식초 및 주정이 혼합된 재료를 충진기에서 포장 용기에 충진하는 단계; 포장 용기를 냉장 보관하는 단계를 포함하며, 상기 제조 방법에서 사용되는 재료들에 대한 함량비는, 배추김치를 100중량부 기준으로 할 경우, 마늘 0.5-3 중량부, 물엿 5-20 중량부, 백설탕 5-15 중량부, L-글루타민산나트륨 0.1-2 중량부, 구연산 0.1-0.5 중량부, 파프리카추출색소 0.5-2 중량부, 정제소금 0.5-3 중량부, 변성전분 0.1-5 중량부, 잔탄검 0.01-0.1 중량부, 조개, 굴, 오징어, 낙지, 전복, 해삼, 바닷가재, 게, 킹크랩, 다랭어를 포함하는 해물류 3-10 중량부, 발효식초 0.5-5 중량부, 캡시컴 0.005-0.03 중량부, 들기름 0.1-1 중량부, 볶음참깨 0.1-1 중량부, 주정 0.1 - 1.5 중량부, 자몽추출물 0.01-0.1 중량부 인 것을 특징으로 한다.
또한, 상기 배추김치를 절단하고 마늘을 분쇄하여 준비하는 단계에서, 배추김치는 가로 및 세로 크기가 10~15×10~15cm 크기로 절단하거나 또는 10-80메쉬로 분쇄하는 것 중 어느 하나로 준비하는 것을 특징으로 하며, 상기 1차 가공단계에서 볶는 방법은, 스팀 가열 솥에서 30-60분간 가열하여 볶는 것을 특징으로 하며, 상기 제조 방법에서 사용되는 재료들에 대한 함량비는, 배추김치를 100중량부 기준으로 할 경우, 마늘 0.5-3 중량부, 물엿 5-20 중량부, 백설탕 5-15 중량부, L-글루타민산나트륨 0.1-2 중량부, 구연산 0.1-0.5 중량부, 파프리카추출색소 0.5-2 중량부, 정제소금 0.5-3 중량부, 변성전분 0.1-5 중량부, 잔탄검 0.01-0.1 중량부, 조개, 굴, 오징어, 낙지, 전복, 해삼 중 어느 하나 또는 적어도 어느 하나 이상을 혼합한 재료의 분말 또는 엑기스 0.5 - 5 중량부, 발효식초 0.5-5 중량부, 캡시컴 0.005-0.03 중량부, 들기름 0.1-1 중량부, 볶음참깨 0.1-1 중량부, 주정 0.1 - 1.5 중량부, 자몽추출물 0.01-0.1 중량부 인 것을 특징으로 한다.According to an aspect of the present invention, there is provided a method for preparing a Chinese cabbage, comprising: cutting a Chinese cabbage kimchi and preparing garlic by grinding; The prepared garlic and cabbage kimchi were added with starch syrup, white sugar, sodium L-glutamate, citric acid, refined salt, capsicum, perilla oil, fried sesame seeds, grapefruit extract, and shellfish, oysters, squid, octopus, abalone, sea cucumber, Adding seaweeds including crab, king crab, and tuna; A primary processing step in which the material having been subjected to the charging step is placed in a steam heating pot and heated and heated and roasted within a range of 30 to 60 minutes; After the frying step is completed, the modified starch, xanthan gum and paprika extract dye are added, and the mixture is uniformly mixed. The mixture is further heated for 10 minutes to 30 minutes to alpha form the material. Cooling the second processed material to a temperature of 40 DEG C to 75 DEG C at the end of the secondary processing; Adding the fermented vinegar and the alcohol to the cooled material and mixing them uniformly; Filling a container in a filling machine with a mixture of fermented vinegar and alcohol; Wherein the content ratio of the materials used in the preparation method is 0.5-3 parts by weight of garlic, 5-20 parts by weight of starch syrup, 5-15 parts by weight of white sugar, 0.1-2 parts by weight of sodium L-glutamate, 0.1-0.5 parts by weight of citric acid, 0.5-2 parts by weight of paprika extract dye, 0.5-3 parts by weight of purified salt, 0.1-5 parts by weight of modified starch, 3-10 parts by weight of seaweeds including shellfish, oysters, squid, octopus, abalone, sea cucumber, lobster, crab, king crab and dangers, 0.5-5 parts by weight of fermented vinegar, 0.005- 0.03 parts by weight of water, 0.1-1 parts by weight of perilla oil, 0.1-1 parts by weight of roasted sesame seeds, 0.1-1.5 parts by weight of alcohol and 0.01-0.1 parts by weight of grapefruit extract.
In addition, in the step of cutting the Chinese cabbage kimchi and grinding the garlic, the Chinese cabbage kimchi is prepared by cutting either the size of 10 to 15 x 10 to 15 cm in size or the size of 10 to 80 mesh The method of roasting in the primary processing step is characterized by heating in a steam heating pot for 30 to 60 minutes to fry. The content ratio of the materials used in the preparation method is 100wt% 0.5-3 parts by weight of garlic, 5-20 parts by weight of starch syrup, 5-15 parts by weight of white sugar, 0.1-2 parts by weight of sodium L-glutamate, 0.1-0.5 parts by weight of citric acid, 0.5-2 parts by weight of paprika extract dye 0.5-3 parts by weight of refined salt, 0.1-5 parts by weight of modified starch, 0.01-0.1 part by weight of xanthan gum, and a mixture of at least one of seaweed, oysters, squid, octopus, abalone, sea cucumber 0.5 to 5 parts by weight of powder or extract, fermented vinegar 0.005-0.03 parts by weight of capsaicin, 0.1-1 parts by weight of perilla oil, 0.1-1 parts by weight of roasted sesame seeds, 0.1-1.5 parts by weight of alcohol and 0.01-0.1 parts by weight of grapefruit extract.
본 발명의 다른 실시 예는, 상기 제조 방법에서 사용되는 재료들에 대한 함량비는, 배추김치를 100중량부 기준으로 할 경우, 마늘 0.5-3 중량부, 물엿 5-20 중량부, 백설탕 5-15 중량부, L-글루타민산나트륨 0.1-2 중량부, 구연산 0.1-0.5 중량부, 파프리카추출색소 0.5-2 중량부, 정제소금 0.5-3 중량부, 변성전분 0.1-5 중량부, 잔탄검 0.01-0.1 중량부, 조개, 굴, 오징어, 낙지, 전복, 해삼을 포함하는 해물류 및 해물류 가공품 중 어느 하나로 3-10 중량부, 발효식초 0.5-5 중량부, 캡시컴 0.005-0.03 중량부, 들기름 0.1-1 중량부, 볶음참깨 0.1-1 중량부, 주정 0.1 - 1.5 중량부, 자몽추출물 0.01-0.1 중량부인 것을 특징으로 한다.In another embodiment of the present invention, the content ratio of the materials used in the production method is 0.5-3 parts by weight of garlic, 5-20 parts by weight of starch syrup, 5-20 parts by weight of white sugar, 5- 0.1 to 2 parts by weight of sodium L-glutamate, 0.1 to 0.5 parts by weight of citric acid, 0.5 to 2 parts by weight of paprika extract dye, 0.5 to 3 parts by weight of refined salt, 0.1 to 5 parts by weight of modified starch, 0.1 to 10 parts by weight of any one of seaweeds and processed marine products including shellfish, oysters, squid, octopus, abalone and sea cucumber, 0.5 to 5 parts by weight of fermented vinegar, 0.005 to 0.03 parts by weight of capsaicin, 0.1 to 1 part by weight of roasted sesame seeds, 0.1 to 1.5 parts by weight of alcohol, and 0.01 to 0.1 parts by weight of grapefruit extract.
본 발명의 또 다른 방법상 실시 예는 배추김치를 절단하고 마늘을 분쇄하여 준비하는 단계; 상기 준비된 마늘과 배추김치에 물엿, 백설탕, L-글루타민산나트륨, 구연산, 정제소금, 캡시컴, 들기름, 볶음참깨, 자몽추출물, 그리고 조개, 굴, 오징어, 낙지, 전복, 해삼, 바닷가재, 게, 킹크랩, 다랭어를 포함하는 해물류를 포함하는 해물류의 분말 및 엑기스와, 해물류 가공품 중 어느 하나를 포함하는 재료를 투입하여 혼합하는 단계; 상기 혼합 단계가 끝나면, 변성전분, 잔탄검, 파프리카추출 색소를 투입하여 균일하게 혼합하여 10-30분 가열하는 것에 의해 알파화시켜 걸죽하게 만드는 단계; 상기 알파화시켜 걸죽하게 만드는 단계가 끝나면, 섭씨 40도 내지 75도로 냉각하는 단계; 상기 냉각된 재료에 발효식초 및 주정을 투입하여 균일하게 혼합하는 단계; 발효 식초 및 주정이 혼합된 재료를 충진기에서 포장 용기에 충진하는 단계; 포장 용기를 냉장 보관하는 단계를 포함하는 것을 특징으로 한다.
Another embodiment of the present invention is a method for preparing a Chinese cabbage kimchi comprising the steps of: cutting a Chinese cabbage kimchi and grinding garlic; The prepared garlic and cabbage kimchi were mixed with starch syrup, white sugar, sodium L-glutamate, citric acid, refined salt, capsicum, perilla oil, fried sesame seeds, grapefruit extract, and shellfish, oysters, squid, octopus, abalone, sea cucumber, Adding and mixing materials comprising any one of powders and extracts of marine products including marine products including kink-lag and marine products, and processed marine products; After completion of the mixing step, the modified starch, xanthan gum, and paprika extract are added, uniformly mixed, and heated for 10 to 30 minutes to alphaize the mixture to form a mixture; Cooling the solution to 40 to 75 degrees Celsius after the alpha step is completed; Adding the fermented vinegar and the alcohol to the cooled material and mixing them uniformly; Filling a container in a filling machine with a mixture of fermented vinegar and alcohol; And a step of refrigerating the packaging container.
본 발명에 의하면 매우 맛있는 해물류 김치 소스를 포장식품으로 제공할 수 있어, 볶음밥, 샐러드, 생선요리, 육류요리, 바베큐 소스, 제과용 소스, 드레싱 등과 같이 일반적으로 널리 활용 가능하다.According to the present invention, it is possible to provide a very delicious seafood kimchi sauce as a packaged food, and it can be generally widely used such as fried rice, salad, fish dish, meat dish, barbecue sauce, confectionery sauce, dressing and the like.
또한 매우 맛있는 김치소스를 포장식품으로 즉석으로 먹을 수 있어 매우 간편하고 상품성도 매우 우수하다.
Also, very delicious kimchi sauce can be eaten instantly as packaged food.
도 1 은 본 발명에 따른 제조 공정을 간단히 설명하는 도면BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a drawing briefly illustrating a manufacturing process according to the present invention; FIG.
이하, 본 발명을 추가로 보완하여 상세히 설명한다.Hereinafter, the present invention will be further supplemented and explained in detail.
본 발명에 따른 김치소스는, 김치 재료의 초기 가공 방법에 따라 2 가지 형태로 만들 수 있다.The kimchi sauce according to the present invention can be formed into two types according to the initial processing method of the kimchi material.
먼저 김치가 아삭아삭 씹히는 감각을 주는 소스로 만들고자 할 경우에는 배추김치를 가로, 세로 크기가 10~15×10~15cm 크기로 절단하여 준비한다.First, if you want to make kimchi as a source of crisp feeling, prepare the cabbage kimchi by cutting it into 10 ~ 15 × 10 ~ 15cm size.
김치가 씹히지 않는 부드러운 김치소스를 만들고자 할 경우에는 김치의 분쇄 크기를 10-80메쉬로 분쇄한다. 이와 같이 먼저 김치 원료는 전처리하여 준비한다. 그리고 마늘을 분쇄하여 함께 준비한다.If you want to make a soft kimchi sauce that is not chewed by kimchi, crush the size of kimchi into 10-80 mesh. Thus, the raw material of the kimchi is prepared by pretreatment. Then grind garlic and prepare it together.
그리고 1차로 각종 원료를 투입 후, 볶는다. 투입하는 1차 원료는, 배추김치, 마늘, 물엿, 백설탕, L-글루타민산나트륨, 구연산, 정제소금, 캡시컴(예를 들어 올레오레진 캡시컴), 들기름, 볶음참깨, 자몽추출물 및 해물류이다.Then, after putting various raw materials first, it fries. The primary raw materials to be added are cabbage kimchi, garlic, syrup, white sugar, sodium L-glutamate, citric acid, refined salt, capsicum (for example, oleoresin capsicum), perilla oil, fried sesame seeds, grapefruit extract, and seafood.
해물류는 조개, 굴, 오징어, 낙지, 전복, 해삼, 바닷가재, 게, 킹크랩, 다랭어 등의 각종 해물류를 포함한다. 이들 해물류는 분말이나 엑기스 또는 가스오부시와 같은 가공품을 사용하거나 또는 원래의 원료를 그대로 사용하거나 또는 이들의 가공식품을 사용할 수도 있다. 원료 그대로 사용하거나 가공품을 사용할 경우에는, 예를 들어 가로*세로 각각 5-10mm 로 사각 형상으로 절단하여 사용한다. 이들 해물류는 반드시 사용하지 않아도 된다. 사용치 않을 경우, 해물의 맛을 내지 못하는 단점이 있지만 반대로 김치의 강하고 깔끔한 맛을 내기에 좋다.Marine products include various kinds of marine products such as shellfish, oysters, squid, octopus, abalone, sea cucumber, lobster, crab, king crab, These marine products may be processed products such as powder, extract or gas bush, or the original raw materials may be used as is, or processed foods thereof may be used. When raw materials are used or processed products are used, they are cut into rectangular shapes, for example, 5 to 10 mm in length and width. These marine streams are not necessarily used. If you do not use it, you can not taste the taste of seafood, but on the contrary, it is good for strong and clean taste of kimchi.
이들 재료 원료를 투입하여 볶을 경우, 스팀 가열 솥에 원료를 투입하여 끓기 시작하여 30-60분 정도 가열하여 요리한다. 볶을 때 스팀을 사용하여 가열하는 이유는 타는 것을 방지하기 위한 것이다. 가열시간은 상기 시간 이상으로 장시간 가열하면 연료 손실 뿐만 아니라 볶는 재료의 어울어지는 맛이 줄어들고 재료에 맛의 변화가 오므로 바람직하지 못하다.When these raw materials are added and roasted, the raw material is put into a steam heating pot and boiled, and heated for about 30 to 60 minutes to cook. The reason for heating with steam when roasting is to prevent burning. If the heating time is longer than the above-mentioned time for a long time, not only the fuel loss but also the taste of the roasted material is reduced and the taste of the material is changed.
상기 1차 원료를 투입하여 볶는 과정은 반드시 필요한 것이 아니다. 즉 볶지 않고 혼합만 하여도 좋다.The process of adding the primary raw materials and roasting them is not absolutely necessary. That is, they may be mixed only without roasting.
그리고 2차로 다른 원료를 투입하여 알파화한다. 즉, 앞선 가열 공정이 끝나면, 변성전분, 잔탄검, 조미고추분 또는 파프리카추출색소 재료를 투입하여 균일하게 혼합하여 10-30분 가열하는 것에 의해 알파화시켜 걸죽하게 2차로 가공한다. 상기 2차로 투입되는 재료를 앞선 1차 재료에 함께 투입하면 2차로 투입되는 재료들의 고유의 맛과 특성이 살아나지 못하는 단점이 있다. 즉, 예를 들어, 전분과 고추분을 1차 재료 투입단계에 투입하면 전분의 부드러운 탄성감의 맛을 낼 수 없다.Secondly, other materials are put into alpha. That is, when the heating process is completed, the modified starch, xanthan gum, seasoned red pepper powder or paprika extract dye material is added, mixed uniformly, heated for 10-30 minutes, If the material to be added to the secondary is added to the preceding primary material, there is a disadvantage that the inherent taste and characteristics of the materials to be supplied in the secondary are not survived. That is, for example, when the starch and the red pepper powder are put into the step of injecting the first material, the taste of the soft elasticity of the starch can not be obtained.
그리고 3 차로 발효식초와 주정을 투입하여 냉각한다.Then, the fermented vinegar and the alcohol are cooled by the third injection.
앞선 알파화가 끝나면, 섭씨 40-75도 정도로 냉각시킨 후, 발효식초와 주정을 투입하여 균일하게 혼합한다. 냉각시키지 않고 혼합하면 투입되는 발효식초 및 주정의 맛과 특성 변할 수 있다.After the advanced alpha, cool to 40-75 degrees Celsius, add fermented vinegar and alcohol, mix homogeneously. When mixed without cooling, the flavor and characteristics of the fermented vinegar and the juice may change.
이와 같은 공정을 마친 가공되어 냉각된 김치소스를 충진기에서 충진하여 포장한다. 포장은 패트 재질의 용기나 철 재질의 캔, 레토르트 파우치, 유리병 등 공지의 여러 수단을 사용하여 포장할 수 있다. 그리고 최종 냉장 보관한다.
The processed and cooled Kimchi sauce is packed and packed in a filling machine. The packaging can be packed using a variety of known means such as a container made of a pet material, a can made of iron, a retort pouch, a glass bottle, or the like. And finally refrigerated.
상기한 제조 공정 과정에서 사용되는 재료들에 대한 성분 함량비는 다음과 같다.
The ingredient content ratios of the materials used in the manufacturing process are as follows.
배추김치를 100중량부 기준으로 할 경우, When the Chinese cabbage kimchi is used in an amount of 100 parts by weight,
마늘 0.5-3 중량부0.5-3 parts by weight of garlic
물엿(고과당) 5-20 중량부5 to 20 parts by weight of starch syrup (high fructose)
백설탕 5-15 중량부5-15 parts by weight of white sugar
L-글루타민산나트륨 0.1-2 중량부Sodium L-glutamate 0.1-2 parts by weight
구연산 0.1-0.5 중량부Citric acid 0.1-0.5 parts by weight
파프리카추출색소 0.5-2 중량부Paprika extract dye 0.5-2 parts by weight
정제소금 0.5-3 중량부Tablet salt 0.5-3 parts by weight
변성전분 0.1-5 중량부Modified starch 0.1-5 parts by weight
잔탄검 0.01-0.1 중량부Xanthan gum 0.01-0.1 part by weight
조개, 굴, 오징어, 낙지, 전복, 해삼, 바닷가재, 게, 킹크랩, 다랭어 등의 각종 해물류 중 어느 하나이거나 또는 적어도 하나 이상 혼합한 재료를 사용하되, 이들 해물류는 분말이나 엑기스 및 기타 가시오부시와 같은 가공품으로 하여 0.5-5 중량부Or a mixture of at least one of various kinds of marine products such as shellfish, oysters, squid, octopus, abalone, sea cucumber, lobster, crab, king crab, And 0.5 to 5 parts by weight
분말이나 엑기스를 사용하지 않고 해물류의 원 재료나 가공품을 사용할 경우에는 3-10중량부When raw materials or processed products of marine products are used without using powder or extract, 3-10 parts by weight
발효식초 0.5-5 중량부0.5-5 parts by weight of fermented vinegar
캡시컴 0.005-0.03 중량부0.005-0.03 parts by weight
들기름 0.1-1 중량부Perilla oil 0.1-1 parts by weight
볶음참깨 0.1-1 중량부Fried sesame seeds 0.1-1 parts by weight
주정 0.1 - 1.5 중량부Alcohol 0.1 - 1.5 parts by weight
자몽추출물 0.01-0.1 중량부
Grapefruit extract 0.01-0.1 parts by weight
상기 성분에서 마늘이 0.5-3 중량부 범위 이상이면, 마늘 고유 맛이 강하여 다른 재료들과의 어울어지는 맛이 약한 단점이 있고 매운맛 좀 나며 그 범위 이하면 마늘 고유의 매콤한 맛이 떨어져 전반적으로 김치에 가해지는 고유의 맛을 저해한다.If the content of garlic is more than 0.5-3 parts by weight, the taste of garlic is stronger than that of other ingredients, and the taste of the garlic is poor. It hinders the inherent taste that is added.
물엿과 백설탕은 상기 범위 이상이면 단맛이 강하여 바람직하지 못하다If the amount of starch syrup and white sugar is more than the above range, sweet taste is strong, which is not preferable
L-글루타민산나트륨은 좋은 맛을 지녀 조미료로서 잘 알려져 있다. D-체(體)는 특별한 맛을 지니고 있지 않으나 L-글루타민산은 좋은 맛을 낸다. 상기 범위로 사용하는 것이 다른 조미 재료들과 잘 어울리는 맛을 낼 수 있다.Sodium L-glutamate has a good taste and is well known as a seasoning. The D-body does not have a special taste, but L-glutamic acid gives a good taste. Use in the above range can produce a flavor that matches well with other seasoning ingredients.
구연산은 신맛을 내며 역시 조미 기능을 하며, 상기 범위로 사용하는 것이 다른 재료들과 어울어질 수 있다. 상기 범위 이상으로 지나치게 사용하면 신맛이 강하여 바람직하지 못하다.Citric acid has a sour taste and also has a seasoning function, and use in the above range can be used with other materials. If it is used in excess of the above range, the sour taste is strong, which is undesirable.
정제소금은 짭짤한 맛을 주기 위한 것으로 짠맛은 맛에 있어 매우 중요하게 작용하므로, 상기 범위 이상으로 가미하면 짠맛이 강하여 바람직하지못하고, 상기 범위 이하로 투입하면 맛이 떨어진다.The refined salt is intended to give a salty taste, and the salty taste is very important for the taste. If it is added above the above range, salty taste is strong, which is undesirable.
변성점분은 식품의 점착성 및 점도를 증가시키고 유화 안정성을 증진하며 식품의 물성 및 촉감을 향상시키기 위한 식품첨가물이다. 주로 식품에 증점제로 사용된다. 불필요하게 많이 사용할 필요는 없으나 최소한 상기 범위 정도로 사용하면 식품의 물성과 유화 안전성 증진의 기능을 수행 가능하다.The modified starch is a food additive for improving the stickiness and viscosity of food, enhancing emulsion stability, and improving the physical properties and texture of food. It is mainly used as a thickener in foods. Although it is not necessary to use it unnecessarily, it is possible to perform the function of enhancing the physical properties of the food and the safety of emulsification if used at least in the above range.
잔탄검은 천연 증점제로, 양배추의 엽소병 원인균인 잔토모나스 캄페스트리스(Xanthomonas Campestris) 균을 사용하여 탄수화물을 순수배양 발효하여 얻은 고분자 다당류 검물질을 아이소프로필알코올에 정제·건조·분쇄한 것으로서 포도당, 마노스 및 글루크론산의 나트륨, 칼륨 및 칼슘염 등으로 구성된 혼합물이다. 엷은 노란색 가루로서 물에 잘 녹으며 수용액은 중성이다. 물에 녹으며 에탄올에 녹지 않는다. 특히 냉수에 분산되고 열수에 용해되는데 용해되는 온도에 따라 점도의 차이가 거의 없다. 우수한 내열성을 가지고 있으며 특히 빙초산, 시트르산 등이 있으면 가열하더라도 점도 저하가 적은 편이다. 잔탄검과 같은 천연증점제는 산성 또는 알칼리 물질이 공존하면 점도가 저하하는데 잔탄검은 pH에 의한 점도 저하가 없으며 pH 2~13의 범위 내에서도 안정한 편이다. 잔탄검은 다른 증점제에 비교하여 점도가 좋은 편이며 농도에 따라 점차 점도가 증가된다. 1일 허용섭취량(ADI)은 지정되어 있지 않다. 잔탄검은 과체중 사람에게 체중 감소를 일으킨다고 보고되어 있다. 식품에 안정제, 증점제, 결착제, 유화제, 고결제, 발포제 등으로 사용되며, 이외에도 저칼로리 식품에도 이용되고 있다. 본 발명에서는 식품이 안정성과 유화제로서의 목적으로 사용된다.Xanthomonas Campestris is a natural thickener used to purify carbohydrates, which is obtained by fermentation of carbohydrates by fermentation of carbohydrates using isopropyl myristate, which is a causative organism of cabbage. Xanthomonas Campestris is purified, dried and pulverized in isopropyl alcohol. Mannose and sodium, potassium and calcium salts of glucuronic acid, and the like. It is a pale yellow powder which is well soluble in water and the solution is neutral. It dissolves in water and does not dissolve in ethanol. Particularly, they are dispersed in cold water and dissolve in hot water. It has excellent heat resistance, and especially in the presence of glacial acetic acid, citric acid and the like, the viscosity is lowered even when heated. Natural thickener such as xanthan gum is stable even in the range of pH 2 ~ 13 when viscosity of acidic or alkaline substance coexists, but viscosity does not decrease due to black color pH of xanthan gum. Zanthanum Black has a higher viscosity than other thickeners and gradually increases viscosity according to the concentration. The allowable daily intake (ADI) is not specified. Zanthan has been reported to cause weight loss to black overweight people. It is used as a stabilizer, thickener, binding agent, emulsifier, high-solubility, foaming agent, etc. in foods and also in low-calorie foods. In the present invention, foods are used for stability and as an emulsifier.
잔탄검은 상기 범위 내에 사용하면 그 자체의 고유의 기능을 수행함에 적합하다. 따라서 불필요하게 지나치게 많이 사용할 필요 없으며 지나치게 많이 사용할 경우, 다른 식품의 맛에 악영향을 주므로 바람직하지 못하다.When black x black is used within the above range, it is suitable to perform its own function. Therefore, it is not necessary to use excessive amount unnecessarily, and excessive use thereof is not desirable because it adversely affects the taste of other foods.
해물류는 가공된 분말을 사용하면 취급이 용이하다. 이것을 대체하여 사용가능한 것은 해물류의 엑기스를 사용할 수 있다. 또는 분말이나 엑기스가 아닌 일정 크기로 잘게 자른 해물 자체를 사용할 수도 있다. 이들은 각기 사용하거나 또는 이들과 모두를 함께 혼합하여 사용하여도 좋다. 이와 같이 해물류 재료를 사용하면 김치 원료가 주인 재료에서 시원한 맛이 증진되는 효과를 가져다준다. 해물류를 상기 범위 이상으로 사용하면 해물의 비린내가 강하게 나오므로 바람직하지 못하므로, 단지 시원한 맛을 내는 정도로 투입하는 것이 바람직하다.Marine products are easy to handle using processed powders. An alternative to this is the use of extracts from marine algae. Alternatively, it may be possible to use a finely chopped seafood itself rather than a powder or extract. These may be used individually or a mixture thereof may be used together. The use of marine materials as described above has the effect of enhancing the cool taste of the raw materials of the kimchi. If seaweeds are used over the above-mentioned range, the seaweeds are strongly undesirably turned out, so it is preferable to add them to such a degree as to give only a cool taste.
발효식초는 발효에 의해, 초산 이외에도 구연산, 사과산, 주석산 등 60종류 이상의 다양한 유기산들이 형성되며, 필수 아미노산, 비타민 미네럴, 그밖에 아직 밝혀지지 않은 생리활성물질도 많다. 식초의 또 하나 신비로운 점은 식초 속의 유기산들은 산성물질이지만.. 인체 대사에 참여를 하면 반대로 인체를 알칼리화된다는 점이다. 인체의 PH는 거의 중성.. 하지만 스트레스, 과로, 유해음식을 섭취하면서 쉽게 산성화 되곤합니다. 그렇게 산성화 되어가면 염증,종양,암등이 잘 발생이 되기에, 몸을 알칼리화시키는 식초등은 몸에 유익하다.Fermentation of fermented vinegar by fermentation, in addition to acetic acid, citric acid, malic acid, tartaric acid and more than 60 kinds of various organic acids are formed, essential amino acids, vitamin minerals, and many other physiologically active substances not yet revealed. Another mysterious point of vinegar is that the organic acids in the vinegar are acidic substances, but when they participate in the metabolism of the body, they are alkalized. The PH of the human body is almost neutral. However, it is easily acidified by eating stress, overwork, and harmful food. When acidified, it causes inflammation, tumor, cancer and so on, and vinegar which makes the body alkaline is beneficial to the body.
식초는 음식에 투입하면 유해 세균을 살균해주고 야채나 과일에 남아있는 잔류 농약이나 독소까지도 제거한다. 식초가 장에 들어가면 장 운동을 활발히 해주며 영양소의 체내 흡수를 돕기도 한다. 그러나 상기 범위 이상으로 사용하면 신맛에 강하여 전체적 맛에 좋치 않은 영향을 준다.Vinegar is used to sterilize harmful bacteria and to remove any pesticide or toxins remaining in vegetables or fruits. When the vinegar enters the intestines, it activates the intestinal motility and helps the body absorb nutrients. However, if it is used above the above range, it is resistant to sour taste and has a bad influence on overall taste.
캡시컴은 매운 맛을 주는 것으로 예를 들어 올레오레진 캡시컴을 사용하며, 배추김치와 함께 초기에 투입한다. 초기 이후에 투입하면 캡시컴의 맛이 강하게 나타나 바람직하지 못하다Capsicum is a pungent flavor, for example, using oleoresin capsicum, and is initially introduced with cabbage kimchi. If it is added after the initial stage, the flavor of Capsicum becomes strong, which is undesirable
들기름과 복음 참깨는 깨의 고소한 맛을 내기 위한 것으로, 다른 조미 재료들과 함께 소스를 형성하는 재료이다. 이들은 약간 가미하면 고소한 맛도 낼 수 있다. 상기 범위 이상 지나치게 많이 사용하면 다른 재료들과 어울어지는 맛을 내지 못하고 기름 맛이 강하게 나므로 바람직하지 못하다Perilla oil and gospel sesame seeds are used to make the sauce taste with sesame seeds and other seasoning ingredients. If you add a little flavor, they can taste good. If it is used in excess of the above-mentioned range, it will not give a taste that matches with other materials, and the oil taste tends to be strong, which is not preferable
주정은 발효 주정을 사용하며, 미생물 증식 억제 작용으로 식품 보존용으로 투입한다. 자몽종자추출물은 자몽종자를 물과 에틸알콜 또는 글리세린으로 추출하여 얻어지는 물질로 항균성이 있으며, 식품의 산패를 방지하고 저장성을 높여 주는 천연보존제로 활용되고 있으며, 국내 식품첨가물공정에 등재된 천연첨가제이다. 자몽종자추출물은 시판되는 제품을 사용한다. The fermentation alcohol is used for the fermentation, and it is put into food preservation by the microorganism proliferation inhibiting action. Grapefruit seed extract is a material obtained by extracting grapefruit seed with water and ethyl alcohol or glycerin. It is antibacterial and is used as a natural preservative to prevent rancidity and storage of food. It is a natural additive listed in domestic food additive process . Grapefruit seed extracts are commercially available.
상기 1차 원료 투입에서 배추김치와 함께 투입되는 마늘, 물엿, 백설탕, L-글루타민산나트륨, 구연산, 정제소금, 해물류의 분말 또는 엑기스 또는 잘게 자른 해물이나 해물가공식품, 캡시컴, 들기름, 복음참깨, 자몽추출물은 1차 원료 투입 후 볶으면, 그 재료들이 상호 어울어져 나오는 맛이 나온다. 즉, 이들 조미 재료들은 볶은 후, 각각의 고유 맛이 특출하게 나타나지 않고 어울어진 맛이 나온다In the above-mentioned primary raw materials, garlic, starch syrup, white sugar, sodium L-glutamate, citric acid, refined salt, seaweed powder or extract or finely cut seafood or seafood processed food, capsicum, The grapefruit extract has a taste that when the first ingredients are added and roasted, the ingredients are mutually combined. In other words, after roasting, these seasoning ingredients do not show distinctive flavors of each,
그리고 2차 원료 투입하여 알파화하는 과정에서는, 먼저 앞선 재료들과 함께 볶지 않아야 각기 고유 성분의 어울어진 맛을 낼 수 있다. 변성 전분도 마찬가지이다. 즉, 전분의 특성을 살리기 위하여는 앞선 1차 투입 재료와 함께 투입하여서는 아니되고 후 가공처리하여야 전분의 맛과 특성이 살아난다.In addition, in the process of alpha production by injecting the second raw material, it is possible to produce a harmonious flavor of each ingredient without first roasting it with the above materials. The same applies to modified starches. In other words, in order to utilize the characteristics of starch, it should not be added together with the first input material, and after processing, the taste and characteristics of starch survive.
그러면 상기 혼합재료들의 바람직한 구체적인 혼합 실시 예를 살펴 본다.
Hereinafter, preferred specific mixing examples of the above mixed materials will be described.
배추김치를 100중량부 기준으로 할 경우, When the Chinese cabbage kimchi is used in an amount of 100 parts by weight,
마늘 1.72 중량부1.72 parts by weight of garlic
물엿(고과당) 11.6 중량부Starch syrup (high fructose) 11.6 parts by weight
백설탕 8.32 중량부White sugar 8.32 parts by weight
L-글루타민산나트륨 0.50 중량부Sodium L-glutamate 0.50 parts by weight
구연산 0.24 중량부0.24 parts by weight citric acid
파프리카추출색소분(일명, 조미고추분) 1.06 중량부1.06 part by weight of paprika extract dye (aka seasoning red pepper)
정제소금 1.32 중량부Refined salt 1.32 parts by weight
변성전분 2.11 중량부Modified starch 2.11 parts by weight
잔탄검 0.05 중량부Xanthan gum 0.05 part by weight
조개, 굴, 오징어, 낙지, 전복, 해삼, 바닷가재, 게, 킹크랩, 다랭어를 포함하는 해물류 중 어느 하나 또는 적어도 어느 하나 이상을 혼합한 재료의 분말 또는 엑기스를 포함하는 해물류 가공품 중 어느 하나를 포함하는 재료 1.72 중량부Or a processed product of seaweed including a powder or extract of a material obtained by mixing at least one of seaweeds, shellfishes, oysters, squid, octopus, abalone, sea cucumber, lobsters, crabs, king crab, 1.72 parts by weight
발효식초 1.72 중량부Fermented vinegar 1.72 parts by weight
캡시컴 0.01 중량부CapsiComm 0.01 part by weight
들기름 0.4 중량부Peroxide 0.4 parts by weight
볶음참깨 0.52 중량부Stir fried sesame 0.52 parts by weight
주정 0.79 중량부Alcohol 0.79 parts by weight
자몽추출물 0.04
Grapefruit extract 0.04
아래 실시예2는 상기 본 발명에 따른 재료들에 대한, 실제 사용을 Kg 중량으로 나타내는 바람직한 한 실시 예이다.
Example 2 below is a preferred embodiment of the materials according to the present invention in which the actual use is expressed in Kg weight.
배추김치를 75.66 kg(이하, 숫자의 모든 단위는 kg이다)Cabbage kimchi 75.66 kg (or less, all units of the number are kg)
마늘 1.3Garlic 1.3
물엿(고과당) 8.8Syrup (high fructose) 8.8
백설탕 6.3White sugar 6.3
L-글루타민산나트륨 0.38Sodium L-glutamate 0.38
구연산 0.18Citric acid 0.18
파프리카추출색소분(일명, 조미고추분) 0.8Paprika extract pigment (aka, seasoning red pepper) 0.8
정제소금 1.00Refined salt 1.00
변성전분 1.6Modified starch 1.6
잔탄검 0.04Xanthan gum 0.04
해물류 분말이나 엑기스 등의 가공품 1.30Processed products such as seafood powder or extract 1.30
발효식초 1.30Fermented vinegar 1.30
캡시컴 0.01 Capsicum 0.01
들기름 0.3Perilla oil 0.3
볶음참깨 0.4Stir fried sesame 0.4
주정 0.6Alcohol 0.6
자몽추출물 0.03
Grapefruit extract 0.03
배추김치를 100중량부 기준으로 할 경우, When the Chinese cabbage kimchi is used in an amount of 100 parts by weight,
마늘 1.72 중량부1.72 parts by weight of garlic
물엿(고과당) 11.6 중량부Starch syrup (high fructose) 11.6 parts by weight
백설탕 8.32 중량부White sugar 8.32 parts by weight
L-글루타민산나트륨 0.50 중량부Sodium L-glutamate 0.50 parts by weight
구연산 0.24 중량부0.24 parts by weight citric acid
파프리카추출색소분(일명, 조미고추분) 1.06 중량부1.06 part by weight of paprika extract dye (aka seasoning red pepper)
정제소금 1.32 중량부Refined salt 1.32 parts by weight
변성전분 2.11 중량부Modified starch 2.11 parts by weight
잔탄검 0.05 중량부Xanthan gum 0.05 part by weight
잘게 썰은 해물류 및 해물 가공식품 어느 하나 또는 그 혼합물로 6 중량부6 parts by weight of any one or a mixture of finely chopped seafood and seafood processed food
발효식초 1.72 중량부Fermented vinegar 1.72 parts by weight
캡시컴 0.01 중량부CapsiComm 0.01 part by weight
들기름 0.4 중량부Peroxide 0.4 parts by weight
볶음참깨 0.52 중량부Stir fried sesame 0.52 parts by weight
주정 0.79 중량부Alcohol 0.79 parts by weight
자몽추출물 0.04
Grapefruit extract 0.04
살기 실시 예3 에서는 해물류가 원래의 천연 원료이거나 또는 해물 가공식품일 경우에는 분말이나 엑기스가 아닌 절단된 재료를 사용하였다. 이 경우 분말이나 엑기스 보다는 더 많은 양이 투입되어야 한다.
Living Example In Example 3, a raw material was used instead of powder or extract when the seaweed was original natural raw material or processed seafood. In this case, more than the powder or extract should be added.
실시 예 4 에서는 실시예 3 과 동일하나, 단지 해물류는 투입하지 않는다.In Example 4, it is the same as Example 3, but only marine products are not added.
즉, 잘게 썰은 해물류 또는 가공물 중 어느 하나를 선택하여 6 중량부를 투입하는 것을 투입하지 않는다.That is, any of the finely chopped seaweeds or the work pieces is selected so that 6 parts by weight of the finely divided harvested products are not added.
이는 해물 재료를 제거함으로 인해, 김치의 식감을 강하게 나타내고 만들고자 하는 음식의 기본 재료 및 다른 재료들와의 혼합시 김치의 강한 맛을 내어주기에 유리하다.
It is advantageous to strongly express the texture of kimchi due to removal of seafood materials, and to give a strong taste of kimchi when mixed with basic materials and other materials of food to be produced.
이상과 같은 본 발명에 의하면, 김치를 주재료로 사용하여 매우 맛있는 김치 소스를 포장식품으로 제공할 수 있어, 볶음밥, 샐러드, 생선요리, 육류요리, 바베큐 소스, 제과용 소스, 드레싱 등과 같이 각종 요리에서 널리 활용 가능하다.According to the present invention as described above, it is possible to provide a very delicious kimchi sauce as a packaged food using the kimchi as a main ingredient, and to provide a kimchi sauce that can be used in various dishes such as fried rice, salad, fish dish, meat dish, barbecue sauce, confectionery sauce, Widely available.
또한 매우 맛있는 해물류 김치소스를 포장식품으로 즉석으로 먹을 수 있어 매우 간편하고 맛이 좋아 상품성도 매우 우수하다.
Also, very delicious seafood kimchi sauce can be eaten instantly as packaged food.
없음none
Claims (6)
상기 준비된 마늘과 배추김치에,
물엿, 백설탕, L-글루타민산나트륨, 구연산, 정제소금, 캡시컴, 들기름, 볶음참깨, 자몽추출물과, 그리고 조개, 굴, 오징어, 낙지, 전복, 해삼, 바닷가재, 게, 킹크랩, 다랑어를 포함하는 해물류를 투입하는 단계;
상기 투입 단계를 마친 재료를, 스팀가열솥에 넣고 가열하되, 30분 내지 60분 범위내에서 가열하며 볶는 1차 가공단계;
상기 볶는 단계가 끝나면, 변성전분, 잔탄검, 파프리카추출색소를 추가 투입한 후 균일하게 혼합하며, 10분 내지 30분간 다시 한 번 가열하여 재료를 알파화시키는 2차 가공 단계;
상기 2차 가공이 끝나면, 2차 가공된 재료를 섭씨 40℃ 내지 75℃의 온도로 냉각하는 단계;
상기 냉각된 재료에 발효식초 및 주정을 투입하여 균일하게 혼합하는 단계;
발효 식초 및 주정이 혼합된 재료를 충진기에서 포장 용기에 충진하는 단계;
포장 용기를 냉장 보관하는 단계를 포함하며,
상기 제조 방법에서 사용되는 재료들에 대한 함량비는,
배추김치를 100중량부 기준으로 할 경우,
마늘 0.5-3 중량부,
물엿 5-20 중량부,
백설탕 5-15 중량부,
L-글루타민산나트륨 0.1-2 중량부,
구연산 0.1-0.5 중량부,
파프리카추출색소 0.5-2 중량부,
정제소금 0.5-3 중량부,
변성전분 0.1-5 중량부,
잔탄검 0.01-0.1 중량부,
조개, 굴, 오징어, 낙지, 전복, 해삼, 바닷가재, 게, 킹크랩, 다랭어를 포함하는 해물류 3-10 중량부,
발효식초 0.5-5 중량부,
캡시컴 0.005-0.03 중량부,
들기름 0.1-1 중량부,
볶음참깨 0.1-1 중량부,
주정 0.1 - 1.5 중량부,
자몽추출물 0.01-0.1 중량부 인 것을 특징으로 하는 해물류 김치 소스의 제조 방법.Cutting the Chinese cabbage kimchi and preparing garlic by grinding;
To the prepared garlic and cabbage kimchi,
It is also possible to use a starch, including starch syrup, white sugar, sodium L-glutamate, citric acid, refined salt, capicum, perilla oil, fried sesame seeds, grapefruit extract and shellfish, oysters, squid, octopus, abalone, sea cucumber, lobster, crab, Introducing seaweed;
A primary processing step in which the material having been subjected to the charging step is placed in a steam heating pot and heated and heated and roasted within a range of 30 to 60 minutes;
After the frying step is completed, the modified starch, xanthan gum and paprika extract dye are added, and the mixture is uniformly mixed. The mixture is further heated for 10 minutes to 30 minutes to alpha form the material.
Cooling the second processed material to a temperature of 40 DEG C to 75 DEG C at the end of the secondary processing;
Adding the fermented vinegar and the alcohol to the cooled material and mixing them uniformly;
Filling a container in a filling machine with a mixture of fermented vinegar and alcohol;
And cooling the packaging container,
The content ratio of the materials used in the above-
When the Chinese cabbage kimchi is used in an amount of 100 parts by weight,
0.5-3 parts by weight of garlic,
5 to 20 parts by weight of starch syrup,
5-15 parts by weight of white sugar,
0.1-2 parts by weight of sodium L-glutamate,
0.1-0.5 parts by weight of citric acid,
0.5-2 parts by weight of a paprika extract dye,
0.5-3 parts by weight of refined salt,
0.1-5 parts by weight of modified starch,
0.01 to 0.1 part by weight of xanthan gum,
3-10 parts by weight of marine products including shellfish, oysters, squid, octopus, abalone, sea cucumber, lobster, crab, king crab,
0.5-5 parts by weight of fermented vinegar,
0.005-0.03 parts by weight of capsaicin,
0.1 - 1 part by weight perilla oil,
0.1-1 parts by weight of fried sesame seeds,
0.1 - 1.5 parts by weight of alcohol,
Wherein the grapefruit extract is 0.01-0.1 part by weight.
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| KR1020120124555A KR101431810B1 (en) | 2012-11-06 | 2012-11-06 | manufacturing method of kimchi source comprising sea food |
| US13/774,450 US20140127380A1 (en) | 2012-11-06 | 2013-02-22 | Method of preparing kimchi source |
| JP2013038801A JP5732092B2 (en) | 2012-11-06 | 2013-02-28 | Manufacturing method of kimchi sauce |
| CN201310066871.9A CN103798701B (en) | 2012-11-06 | 2013-03-04 | The preparation method of pickles sauce |
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| KR102279260B1 (en) | 2021-04-15 | 2021-07-16 | 박기준 | manufacturing method of river snails-kimchi |
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| KR20070113000A (en) * | 2006-05-24 | 2007-11-28 | 대한민국(관리부서:농촌진흥청) | Kimchi sauce and producing method thereof |
| JP2009125066A (en) * | 2007-11-28 | 2009-06-11 | Megumi Sato | Method for producing kimchi (korean pickles) sauce, kimchi sauce and kimchi |
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2012
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| KR20070113000A (en) * | 2006-05-24 | 2007-11-28 | 대한민국(관리부서:농촌진흥청) | Kimchi sauce and producing method thereof |
| JP2009125066A (en) * | 2007-11-28 | 2009-06-11 | Megumi Sato | Method for producing kimchi (korean pickles) sauce, kimchi sauce and kimchi |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102279260B1 (en) | 2021-04-15 | 2021-07-16 | 박기준 | manufacturing method of river snails-kimchi |
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