KR101825429B1 - Fermentation-suspended kimchi seasoning package and the method of manufacturing the same - Google Patents

Abstract

More particularly, the present invention relates to a fermented kimchi seasoned package and a method for preparing the fermented kimchi seasoned package. More particularly, the present invention relates to a kimchi seasoned package, The present invention relates to a fermented kimchi seasoning package and a method of manufacturing the same, which can be easily stored and transported, can easily produce kimchi, and can produce uniform quality and taste of kimchi.
The fermented kimchi seasoning package of the present invention comprises a solid seasoning package in which a solid seasoning containing vegetables other than Chinese cabbage is cut to a size suitable for the manufacture of kimchi, mixed and metered and freeze-dried in vacuum; And a liquid seasoning package including the above-mentioned solid seasoning juice and liquid seasoning.

Description

[0001] Fermentation-suspended kimchi seasoning package and the method of manufacturing same [

More particularly, the present invention relates to a fermented kimchi seasoning package and a method of manufacturing the same. More specifically, the present invention relates to a kimchi seasoning package, The present invention relates to a fermented kimchi seasoning package which is easy to store and transport and which is easy to manufacture and can produce uniform quality and taste of kimchi.

In 2006, the health magazine Health in the United States introduced Korean kimchi as one of the five health foods in the world, along with Spanish olive oil, Greek yogurt, Japanese soybean meal, and Indian lentil beans. The rich vitamins, Calcium and other components of the constipation, colorectal cancer, skin aging, obesity and has been noted that the effect of inhibiting diseases.

In addition, our Kim Jang is selected as a UNESCO Representative List of the Intangible Cultural Heritage of Humanity by UNESCO in 2013 as a culture of sharing between neighbors.

This traditional fermented food, Kimchi, is added to various kinds of vegetables, spices, and salted fishes and is the most important food in our diet. It is excellent in nutrition as well as its nutritional value and utility.

In other words, Kimchi is a diverse source of nutrients. Kimchi's fermented fish, which is an animal food, supplies amino acids. In addition to supplementing insufficient protein in the diet of rice, it also contains minerals such as calcium, copper, phosphorus, And vitamin C are very abundant.

In addition, ripe kimchi as an organic acid fermented food not only promotes appetite with its unique taste and color, but also cleanses the intestines by the action of vegetables juice and salt, etc., and secretes pectin To promote the digestion and absorption function, and the kimchi contains a lot of vegetables in the fiber prevents constipation and strengthens the intestines.

In addition, lactic acid bacteria produced by kimchi fermentation inhibit the action of harmful bacteria to prevent abnormal fermentation and normalize the distribution of intestinal microorganisms. Spices such as red pepper, garlic, and ginger, which are materials of kimchi, have various beneficial pharmacological actions , Is a good source of alkaline food to prevent acidification of blood caused by excessive intake of meat or other acid foods in modern people. In particular, it is known that kimchi has a cancer cell growth inhibitory effect, anti-cancer effect, immunity enhancing effect and circulatory system disease prevention effect .

Due to the superiority of Kimchi and the recent Korean Wave, the interest of the world has increased, but the export of Kimchi is still in its place. The reason is that the manufacture of kimchi is cumbersome, and it is not easy to carry and store.

In other words, Kimchi is very troublesome to prepare vegetables, condiments, cuts, pickles, washing, draining, chopping, etc.

In addition, it is difficult to maintain the taste and freshness of kimchi. However, most of the microorganisms die and the lactic acid bacteria, which is a resistant microorganism, survive only in the salt of Chinese cabbage. Depending on the increase of the lactic acid bacteria, The initial kimchi which is freshly dipped is a neutral or weakly acidic kimchi of PH6.5. The lactic acid concentration is less than 0.5% and the kimchi which has the highest taste of kimchi has a PH4.5 lactic acid concentration of 0.6 ~ 0.7% On the other hand, when the pH of kimchi is lower than 4 and the lactic acid concentration is more than 1%, there is a tendency that when the pH of Kimchi is higher than 1% Kimchi becomes tasteless and the texture of Kimchi is ripened.

In addition, kimchi is not always available due to the shortage of the number of available days and storage days of raw materials such as cabbage, and kimchi dipped in cabbage is sometimes called "gold" due to weather conditions and crops. Sometimes farmers give up harvest There is a problem that the fluctuation of raw material supply and price is too big such as raw material supply and price change and there is a problem that raw materials such as radish, It is not easy to obtain a small amount of materials required in the market, and it is not easy to store the remaining fresh materials, resulting in economical waste.

In addition, the quality of Chinese cabbage, which is the main ingredient of kimchi, differs greatly depending on season, region, and variety, and the quality of radish, red pepper, garlic, and persimmon varies greatly. Depending on the composition of bacteria, There is a problem that it is difficult to uniformize the quality and taste of kimchi.

Therefore, in order for kimchi to be a food for the world, kimchi must be easily manufactured. To this end, it is necessary to prepare kimchi seasoning, which is cumbersome and large in number, and prepared spices can be stored and transported all over the world without progressing fermentation do.

In order to solve these problems, recently developed kimchi seasonings are described in Korean Patent Registration No. 10-1410761, 'Dried Kimchi seasoning materials and manufacturing method thereof' is a method of 'sprinkling directly on washed Chinese cabbage, mixing with an appropriate amount of water Kimchi can be prepared and edited by mixing in a washed Chinese cabbage to solve the problem of expiration date and to provide a dry kimchi seasoning material capable of maintaining the original taste of the kimchi seasoning. This is because the juice is evaporated in the drying process When the kimchi is made by powdering all the vegetable ingredients, it can be said that when the kimchi is made into a powder, The green vegetables such as green vegetables can not be seen not only cause loss of visual taste, but also take a considerable time during the drying process of hot air bacteria or mold Balancing the taste of these processes may be a problem with hygiene and such growth it is even more difficult.

Korean Patent Laid-Open Publication No. 1998-020387 discloses a method of manufacturing a freeze-dried kimchi seasoning block in a vacuum, cutting vegetables such as radish, parsley, and green onion into a predetermined size, adding 2 to 5% The present invention relates to a method of preparing a kimchi seasoning in a spice, aging it (PH 4.5-5.0), shaping it into a block shape, and freeze-drying it in vacuo. PH was adjusted to 4.5 ~ 5.0 by adding ascorbic acid or citric acid to the fermentation aging or aging time for 4 days, then left to stand at room temperature for 1 ~ 2 hours, pour water on the dried seasoning block, It is about how to make Chinese cabbage and chewy kimchi, but this method is a mixture of spices for 1 to 4 days to wait for fermentation, fermented, It is about rock.

In order to improve long-term shelf stability, the conventional patents have a serious drawback in that the seasoning ingredients are hot air or freeze-dried to remove not only the juice from the seasoning ingredients but also volatile flavor and taste components to lower the taste of the kimchi. In view of the principle of taste production, there is a problem in that it is impossible to taste a proper kimchi by the method of directly pouring such dried solid into the pickled cabbage or by pouring water.

In order to solve the above-mentioned problems, the present invention has been made to solve the above-mentioned problems by separately separating and packing the solid seasoning of Kimchi and the liquid seasoning so as to stop the fermentation and mix it with the washed Chinese cabbage to prepare instant kimchi. And a kimchi seasoning package which is simple and easy to manufacture and has a uniform kimchi quality and taste, and a manufacturing method thereof.

In order to solve the above-mentioned problems, the present invention provides a solid spice package comprising: a solid spice package containing a vegetable other than Chinese cabbage; And a liquid seasoning package containing the solid seasoning juice and the liquid seasoning are separated and packaged separately as a solution to the problem of the fermented kimchi seasoning package.

The solid seasoning package is prepared by mixing two or more kinds of seasoning materials selected from radish, side wave, leek, mustard, parsley, green onion, garlic, ginger, red pepper, red pepper, hearing, raw shrimp, oyster and salted shrimp with glutinous rice flour or wheat flour The frozen vacuum-dried fermented kimchi seasoning package is used as a solution to the problem.

The solid seasoning package is prepared by mixing the seasoning ingredients including radish, side wave, leek, fresh water, parsley, lobster, garlic, ginger, red pepper, red pepper, hearing, raw shrimp, oysters and shrimp with glutinous rice flour or flour paste and freeze- And the fermented kimchi seasoning package as a solution to the problem.

Wherein the liquid seasoning package comprises: a solid seasoning juice juice extracted from the solid seasoning; Fermentation including two or more liquid seasoning selected from anchovy sauce, anchovy sauce, tuna fish sauce, shrimp sauce, fish sauce selected from hwangseong sauce, and plum wine, apple juice, juice, anchovy juice, kelp soup, sugar, Stop the kimchi seasoning package as a solution to the problem.

Wherein the liquid seasoning package comprises: a solid seasoning juice juice extracted from the solid seasoning; Fermented kimchi containing liquid condiments including anchovy sauce, anchovy sauce, tuna fish sauce, shrimp sauce, and roasted fish sauce, and liquid seasonings including plum wine, apple juice, juice, anchovy juice, kelp soup, sugar, A sauce package is used as a solution to the problem.

The fermented kimchi seasoning package further comprises a kimchi lactic acid bacteria package for initiating fermentation and homogenizing the fermentation of the kimchi when the kimchi is prepared using the solid seasoning package and the liquid seasoning package.

The fermented kimchi seasoning package of the present invention is free from the hassle of preparation of kimchi materials and greatly reduces the weight and volume of the kimchi seasoning package by freeze-drying the composition of the kimchi seasoning, thereby facilitating transportation and allowing long-term storage And the juice of all of the vegetables constituting the kimchi season is included in the liquid seasoning so that not only the solid content of the condiment vegetable but also the juice of the seasoned vegetable are included so that a fresh kimchi can be produced. And liquid seasoning are separated and packaged separately, thereby making it possible to uniformize the quality and taste of the kimchi while facilitating fermentation during the transportation period, and to facilitate the manufacture of kimchi.

The present invention relates to a solid seasoning package comprising a solid seasoning containing vegetables except for a Chinese cabbage, cutting the seasoning to an appropriate size for the manufacture of kimchi, mixing and weighing it, A liquid seasoning package containing the solid seasoning juice and liquid seasoning is separately separated and packaged, and the fermented kimchi seasoning package is characterized by the technical structure.

The solid seasoning package is prepared by mixing two or more kinds of seasoning materials selected from radish, side wave, leek, mustard, parsley, green onion, garlic, ginger, red pepper, red pepper, hearing, raw shrimp, oyster and salted shrimp with glutinous rice flour or wheat flour The frozen vacuum-dried fermented kimchi seasoning package is characterized by its technical composition.

The solid seasoning package is prepared by mixing the seasoning ingredients including radish, side wave, leek, fresh water, parsley, lobster, garlic, ginger, red pepper, red pepper, hearing, raw shrimp, oysters and shrimp with glutinous rice flour or flour paste and freeze- The fermented kimchi seasoning package is characterized by its technical composition.

Wherein the liquid seasoning package comprises: a solid seasoning juice juice extracted from the solid seasoning; Fermentation including two or more liquid seasoning selected from anchovy sauce, anchovy sauce, tuna fish sauce, shrimp sauce, fish sauce selected from hwangseong sauce, and plum wine, apple juice, juice, anchovy juice, kelp soup, sugar, The frozen kimchi seasoning package is characterized by its technical composition.

Wherein the liquid seasoning package comprises: a solid seasoning juice juice extracted from the solid seasoning; Fermented kimchi containing liquid condiments including anchovy sauce, anchovy sauce, tuna fish sauce, shrimp sauce, and roasted fish sauce, and liquid seasonings including plum wine, apple juice, juice, anchovy juice, kelp soup, sugar, The spice package is characterized by technical composition.

The fermented kimchi seasoning package further comprises a kimchi lactic acid bacterium package for the initiation of fermentation and homogenization of the fermentation of the kimchi when the kimchi is prepared using the solid seasoning package and the liquid seasoning package.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

First, the fermented kimchi seasoning package of the present invention comprises a solid seasoning package in which a solid seasoning containing vegetables other than Chinese cabbage is cut to a size suitable for kimchi production, mixed and metered, and freeze-dried in vacuum; And a liquid seasoning package containing the solid seasoning juice and the liquid seasoning.

That is, the fermented kimchi seasoning package of the present invention aimed at enabling consumers to eat and make easy, fresh and delicious kimchi anywhere, anytime, in a time of boiling.

For this purpose, among the essential materials of kimchi defined by the Korean Industrial Standard and the World Food Standard, solidifying materials were solidified by molding, freeze-vacuum drying, and moisture of the original juice contained in the solidified material was evaporated by drying process And juice materials such as other fruit juice and anchovy juice were sterilized through juice and filtration process and packaged separately as juice.

Consumers are freeze-dried anytime and anywhere, poured juice-flavored sauces into the container-shaped sauces, and juice sauces penetrate and absorb into the solid sauces, so that they can be used immediately when the shape, flavor, and color of the original ingredients are restored .

In order to make Kimchi, it is necessary to pre-process the Chinese cabbage to salt. Therefore, when the Chinese cabbage is pickled in advance and poured into the solid sauce, the juice is fully infiltrated, absorbed and restored, and the fermentation time can be further shortened.

In particular, solidification of essential materials through freeze-vacuum drying is achieved by freezing the pasty mixture of the materials to about -40 ° C and then sublimating the ice in the vacuum to remove moisture, so that there is little change in color, taste, This is because a porous solid excellent in restitution property without shrinkage can be obtained.

In addition, the amount and flavor of the original juice lost during the drying process were recovered and sterilized and packed separately. As a result, it is possible to provide a simple kimchi which has a unique flavor of kimchi, can be stored while the fermentation is stopped, and has no difficulty in distribution.

In other words, although kimchi is a living food that is fermented, it should not go into effect until the consumer purchases the kimchi seasoning as a global commodity, and the fermentation should be started only in accordance with the demand of the consumer. Therefore, the present invention solidifies the materials to be solidified among the essential materials of Kimchi determined by Food Industry, Korean Industrial Standard, and the World Food Standard through freeze-vacuum drying in order to obtain excellent restoring force, and the juice is solidified with the original juice Other fruit juice, and anchovy juice, and then the fermentation is started immediately when the consumers pour the juice spice into the plastic sauce packed in the plastic container according to the time of their own demand.

On the other hand, according to the Food Code, "Kimchi" refers to kimchi, cabbage kimchi, etc., which are processed by fermentation or preservation through pickling, seasoning and mixing process with vegetables such as Chinese cabbage as the main ingredient. KSH 2169-1996 (Kimchi), 'Kimchi (a kimchi kimchi) is cut into whole or two to four sides of the brine, salted or salted, washed with water and dehydrated, then finely minced garlic, ginger, red pepper, It is said to be fermented and aged by putting it between the leaf of cabbage. In addition, the International Commission on Food Standards defines kimchi as "First, it is prepared with various kinds of cabbage. The cabbage should be free of obvious defects. The cabbage should be washed with fresh water, Second, it is made with mixed sauce composed of red pepper powder, garlic, ginger, green onions and radish. These materials can be cut, chopped or chopped. "Third, , 'Fermented before or after placing in a suitable container to ensure proper aging and preservation of the product by lactic acid production at low temperature'.

In conclusion, the basic ingredients for making Kimchi are Chinese cabbage, salt, red pepper, garlic, ginger, pork, radish, and salted fish. Other ingredients, such as glutinous rice flour, shrimp, buttercups, oysters and sugar, are referred to by the International Food Standards Committee as 'other permitted ingredients'. The present invention utilizes the essential basic materials of 'Kimchi' except for the cabbage which is defined by the food circulation, the Korean industrial standard and the international food standard, and adds a few 'allowed materials' It is also possible to make delicious kimchi without.

To this end, in the present invention, the solid seasoning package comprises at least two kinds of seasoning materials selected from radish, side wave, leek, mustard, parsley, lobster, garlic, ginger, red pepper, red pepper, Or mixed with wheat flour paste and dried in vacuo or seasoned ingredients such as radish, safflower, leek, mustard, parsley, lobster, garlic, ginger, red pepper, red pepper, hearing, raw shrimp, oysters, Mixed with a paste and dried in a freeze-dried vacuum.

Also, the liquid seasoning package comprises: a solid seasoning juice which is squeezed from the solid seasoning; It consists of two kinds or more of liquid seasoning selected from anchovy fish sauce, anchovy sauce, tuna fish sauce, shrimp fish sauce, fish sauce selected from Hwangseong fish sauce, and plum wine, apple juice, anchovy juice, marine kelp, sugar, Or a solid spice juice squeezed from a solid sauce; And liquid seasoning including seaweed selected from anchovy sauce, tuna fish sauce, tuna fish sauce, shrimp sauce, and hwangseong sauce, and plum wine, apple juice, juice, anchovy juice, seaweed, sugar, refined salt and seasoning.

In addition, there are a lot of microorganisms attached to cabbage and other ingredients to soak kimchi. As kimchi is cooked, the number of lactic acid bacteria that can withstand salt increases, harmful bacteria and parasitic eggs are killed, and lactic acid and various organic acids, alcohols, and carbonic acid gases are produced and combined to produce a fresh and elaborate taste including sour taste.

However, the quality of the raw Chinese cabbage was significantly different according to the season, the place of origin and the variety, and the quality of the raw materials such as radish, red pepper, garlic, It is about the spice for making kimchi which stops the fermentation which can bring the life when consumers want whenever and wherever, rather than the living Kimchi of Zhejiang, because it is not restricted by time and season in raw material supply. And it is possible to solve the problems of quality uniformity by mass-producing and storing the product in accordance with the production time of the raw material.

    In addition, since the lactic acid bacteria are not a living Kimchi but fermented material for kimchi production, there is no change in taste due to the progress of fermentation, and a considerable number of harmful bacteria are killed during the solidification freeze- The fermentation can be suppressed considerably as long as it is possible to make kimchi.

    However, the lactic acid bacteria added to the raw materials during freeze-drying are shrunk with general bacteria, and fermentation may be delayed when the kimchi is made. However, in order to facilitate the fermentation and to make the quality uniform, 'probiotics (functional microorganisms) Can be used as a base of lactic acid bacteria.

In addition, the number of lactic acid bacteria mixed with 3 or 4 types of Kimchi lactic acid bacteria in the kimchi lactic acid bacteria base can be within the range of 100,000,000 cfu / g to 10,000,000,000 cfu / g. 'Probiotics' is a' fermented microorganism 'health food that helps digestion and absorption of nutrients, smoothes bowel movements and inhibits the growth of enteric bacteria in the intestines based on the Food and Drug Administration' s Functional Food Program. Refers to those prepared by culturing a strain obtained from a fermented and aged kimchi.

Representative lactic acid bacteria cultured in kimchi solution include Leuconostos mesenteroides, Lactobacillus plantarum, Weissela koorensis, Streptococcus, Staphylococcus, Staphylo coccus, and so on.

[Production of solid sauce]

A. To polish  material

a. Animal protein material such as raw shrimp or oyster

Remove the bark, wash it by shaking it several times with a little salt water, rinse it, put it on the filter net and drain it.

b. Shrimp

Prepare a well-fermented aged shrimp sauce that is fleshy, has a juicy milky-white color and has a good flavor and odor.

c. garlic

Purchase garlic with a diameter of 5cm or more, an average number of pages of 8 or less, an inner germination rate of 5% or less, peel it off, cut off the root, wash it well, put it on a filter net and drain it.

d. ginger

Purchase ginger which has strong flavor, moderate spicy taste and short and thin fiber, peel it off, clean it, put it on the filter net and drain it.

e. Red pepper

Purchase a red and fresh, moderately hot spicy red pepper with a moisture content of about 80%, remove the faucet, wash it well, put it on the filter net and drain it.

f. ear

Purchase a well-dried, well-dried hearing without ruddy or foreign matter, wash it with a little salt water, remove the foreign matter, and drain it on a filter net.

g. Glutinous rice flour, wheat flour, or cold rice

The ratio of glutinous rice flour or flour to water is 1: 2. First, mix glutinous rice flour or wheat flour and water at a ratio of 1: 1, boil the remaining water and pour it into boiling water. You can use rice instead of glutinous rice flour or wheat flour paste.

Put the above various materials into a grinder according to the blending ratio and polish them.

B. Pretreatment of red pepper powder and vegetables

a. chili powder

After removing the faeces and diseased part of the spicy pepper, which is about 15% of the functioning amount, the powder is milled to a particle size of about 2 mm (10mesh), and the foreign matter is removed by passing through a metallic foreign matter removing device.

b. Green vegetables such as leek or leek, parsley, mustard

After removing roots and debris, rinse thoroughly and rinse thoroughly. Remove the water and cut to 3cm or less so that it will be molded well.

c. radish

Choose a whole, glazed, crisp, hard, white, bright, straightened radish, wash it well, remove the moisture, remove the skin, and chop it to a length of about 3cm so it does not get too long.

C. mixing

Put the crushed material of the above A, the red pepper powder of the stomach B, the green vegetable and the green pepper into the mixer (stirrer) according to the prescribed mixing ratio, and stir well.

D. Weighing and molding

Mold the well mixed material of the upper C according to the quantity determined by automatic weighing and packing machine. The defined amount means that consumers can easily understand the concept of sheep, and 2 or 4 members of the family make one turn, and then 1kg of the proper cabbage is picked. By weight.

E. Freezing, vacuum drying

Freeze and vacuum dry to complete the solid spice.

F. Packing

Seal or vacuum pack to prevent the absorption of solid sauce during the distribution process.

[ Liquid-like  Produce]

A. Juice phase  Pretreatment and preparation of seasoning ingredients

a. Anchovy sauce

Purchase anchovy sauce that is well fermented and has a unique flavor.

b. Plum blue

Wash the plum cake thoroughly and mix the sugar in the plum minus the water to extract the juice of the plum, and buy the one that has the unique fragrance and color of the plum cake without any odor.

c. Apple juice or juice

Wash the apples and pears well, remove the water, remove the faeces and ovaries, and put in a juicer.

d. Uncooked

Wash the radishes well and remove the water, cut it into the juicer, and juice it.

e. Garlic juice

Wash thoroughly and remove the water. Garlic is juiced by a juicer.

f. Ginger juice

Wash gently and remove ginger juice by juice.

g. Onion juice

Remove the shell of the thick and hard onion, wash it well, remove the water, cut it, put it in the juicer and juice it.

h. Anchovy, kelp soup

The anchovy is a little big in size and picks a light color and picks bluish thing, and removes the black intestine of the back side, and the kelp is thick and shiny and picks up that the surface is evenly covered with white powder. After boiling anchovy salt, bring out the salt and boil the kelp for a while. When the soup comes out, the kelp is dried.

i. Sugar

j. Purified salt

k. Sodium L-glutamate

B. Mix

Add the above ingredients in a mixer (stirrer) according to the mixing ratio and mix well.

C. Filtration

The above mixed juice material is passed through a vibrating filter net or a squeeze filter, and the suspension is removed.

D. Sterilization and Packaging

Sterilized or sterilized using a heat sterilization device such as a flow-through type instant sterilization device or sterilized by pre-sealing after immersing in a heat sterilization bath.

E. Cooling

Rapidly cool the heat sterilized product to prevent the propagation of thermophilic bacteria.

The foregoing description is merely illustrative of the technical idea of the present invention, and various changes and modifications may be made by those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments and drawings disclosed in the present invention are not intended to limit the scope of the present invention but to limit the scope of the present invention. The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.

Claims (6)

A solid sauce package which is prepared by cutting solid sauce containing vegetables except for cabbage to a size suitable for kimchi manufacture, mixing and measuring and freezing and vacuum drying; A liquid seasoning package containing the above-mentioned solid seasoned juice and liquid seasoning; separately,
The solid seasoning package is prepared by mixing the seasoning ingredients including radish, side wave, leek, fresh water, parsley, lobster, garlic, ginger, red pepper, red pepper, hearing, raw shrimp, oysters and shrimp with glutinous rice flour or flour paste and freeze- Respectively,
Wherein the liquid seasoning package comprises: a solid seasoning juice juice extracted from the solid seasoning; Anchovy juice, anchovy juice, marine kelp, sugar, refined salt, and seasoning, which are selected from anchovy sauce, anchovy sauce, tuna fish sauce, shrimp sauce,
The fermented kimchi seasoning package according to any one of the preceding claims, characterized in that the kimchi is prepared by starting the fermentation of the kimchi with the solid seasoning package and the liquid seasoning package,
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