KR102485304B1 - manufacturing method of fried processed Kimchi using Lycium barbarum, Chrysanthemum indicum - Google Patents
manufacturing method of fried processed Kimchi using Lycium barbarum, Chrysanthemum indicum Download PDFInfo
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
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- 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
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- A23B7/105—Leaf vegetables, e.g. sauerkraut
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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Abstract
Description
본 발명은 볶음 가공김치의 제조 방법에 관한 것으로, 특히 구기자와 감국의 혼합물을 추출하여 맛과 향 등의 기호도를 향상시키고, 김치를 기반으로 한 찌게, 찜, 볶음 등 다양한 김치요리의 베이스로 활용하여 짧은 조리 시간으로 깊은 맛을 낼 수 있도록 한, 구기자와 감국을 이용한 볶음 가공김치의 제조 방법에 관한 것이다.The present invention relates to a method for producing stir-fried processed kimchi, in particular, by extracting a mixture of wolfberry and gamguk to improve taste and aroma, and using it as a base for various kimchi dishes such as stew, steam, and stir-fry based on kimchi It relates to a method for producing stir-fried processed kimchi using goji and gamguk, which enables a deep taste with a short cooking time.
김치는 주원료인 절임 배추에 고춧가루, 마늘, 생강, 파 및 무 등을 혼합한 후, 제품의 보존성과 숙성도를 확보 하기 위하여 저온에서 발효시킨 식품으로서, 우리나라 고유의 대표적인 전통발효식품이다.Kimchi is a food made by mixing red pepper powder, garlic, ginger, green onion and radish with pickled cabbage, which is the main ingredient, and fermented at low temperature to secure preservation and maturity of the product, and is a representative traditional fermented food unique to Korea.
1990년대까지만 해도 김치는 주로 가정에서 자체적으로 생산이 되어온 식품이었으나, 급속한 경제성장과 국민소 득의 증가, 산업구조 및 생활환경의 변화에 의하여 1990년대 이후 본격적으로 상품화되기 시작하였다. 최근에는 상품김치에 대한 인식의 개선과 함께 국내 수요량과 수출량이 꾸준히 증가하고 있는 추세에 있다.Until the 1990s, kimchi was a food that was mainly produced at home, but it began to be commercialized in earnest after the 1990s due to rapid economic growth, an increase in national income, and changes in the industrial structure and living environment. Recently, along with the improvement in awareness of commodity kimchi, domestic demand and exports are steadily increasing.
김치는 주재료가 채소이므로 채소가 갖는 비타민과 무기질의 조절영양소로서의 역할 및 식이 섬유소 공급원 그 리고 발효과정에서 생성된 맛과 젖산균 및 유기산에 의한 변비예방 및 정장작용에도 중요하게 작용하여 일상생 활에서 한국인을 위한 영양 공급 및 건강유지를 위해 중요하게 관련되어 있다.Since kimchi is the main ingredient of vegetables, it plays an important role in regulating vitamins and minerals of vegetables, as a source of dietary fiber, and in preventing constipation caused by taste and lactic acid bacteria and organic acids produced in the fermentation process, as well as in the intestinal function. It is important for nutrition supply and health maintenance for people.
최근 소득수준의 향상과 함께 가사 노동시간이 줄어들어 가정에서 직접 식품을 요리해 먹기보다는 시간이 부족 하기 때문에 간편식을 구입하여 식단을 준비하는 추세가 늘어가고 있다.Recently, with the improvement of income level, housework time has decreased, so there is a growing trend to prepare meals by purchasing convenience foods because there is not enough time to cook and eat food at home.
특히, 김치는 한국인이 가장 선호하는 식품으로서 영양 및 생리활성이 우수하여 세계적인 식품으로 자리 잡아가고 있는 실정으로서 김치찌게, 김치찜, 김치볶음 등의 요리로 간편식화하여 공급하게 되면 시간이 부족한 현대인에게 유용하게 이용될 수 있다.In particular, kimchi is the most preferred food by Koreans and is becoming a global food because of its excellent nutritional and physiological activity. can be put to good use.
이처럼 김치를 베이스로 한 가공식품의 제조와 관련된 기술로, "김치찌게용 통조림의 제조방법"(한국 등록특허공보 제10-1712731호, 특허문헌 1), "간편 편이 조리용 김치찌개 소스의 제조방법 및 이에 따라 제조된 간편 편이 조리용 김치찌개 소스"(한국 등록특허공보 제10-2411006호, 특허문헌 2)에는 김치의 숙성, 커팅, 탈수, 볶음 등의 공정을 표준화하는 방법이 공개되어 있다.As such, technologies related to the production of processed foods based on kimchi include "Method for manufacturing canned food for kimchi stew" (Korean Patent Publication No. 10-1712731, Patent Document 1), "Manufacture of Kimchi Stew Sauce for Simple and Convenient Cooking" Method and kimchi stew sauce for simple and convenient cooking prepared according to the method" (Korean Registered Patent Publication No. 10-2411006, Patent Document 2) discloses a method for standardizing processes such as ripening, cutting, dehydration, and stir-frying of kimchi. .
상기와 같은 시도에 의해 김치찌개 등의 김치 가공 식품의 조리과정이 간단하고 그 맛이 표준화되기는 하였으나, 소비자의 기호를 충족시 키지 못하는 문제가 있다.Although the cooking process of kimchi-processed foods such as kimchi stew has been simplified and the taste has been standardized by the above attempts, there is a problem in that it does not satisfy the taste of consumers.
특허문헌 1 및 2는 대체적으로 양념을 볶아가면서 김치를 첨가하거나, 김치를 볶으면서 양념을 첨가하여 볶아나가는 방식으로 진행되는데, 이 경우 제조 후 조리에 이르기까지의 유통 과정에서 김치의 섬유질이 수분에 의해 연질화되어 갓 볶아내거나 갓 끓여낸 김치볶음이나 김치찌게에서 느낄 수 있는 김치의 사각거리는 식감을 많이 잃어버리는 문제점이 있다.
또한, 양파, 대파와 같은 양념 원료들 각각이 갖고 있는 식감과 맛을 잃어버리는 문제점 역시 있다.In addition, there is also a problem of losing the texture and taste of each of the seasoning ingredients such as onions and green onions.
한편, 구기자는 가지과의 구기자속의 목본식물로 우리나라를 비롯한, 중국, 대만, 일본, 유럽 등지에 자생하거나 재배되고 있는 생약재로써 열매를 주로 활용한다.On the other hand, goji berry is a woody plant of the genus Goji of Solanaceae, and its fruit is mainly used as a herbal medicine that grows wild or is cultivated in Korea, China, Taiwan, Japan, Europe, etc.
이러한 구기자에는 베타인 성분이 다량 함유되어 있으며, 이를 활용하여 구기자 열수추출물을 이용한 체중 감량 효과, 지방간 예방, 피로 회복, 콜레스테롤 저하 등 다양한 효과가 알려져 있다.These goji berries contain a large amount of betaine, and by utilizing this, various effects such as weight loss effect using goji berry hot water extract, fatty liver prevention, fatigue recovery, and cholesterol lowering are known.
이러한 구기자를 식품에 적용하는 사례 중 본 발명과 관련성이 있는 김치에 적용한 사례로 "대파 및 구기자 분말을 포함하는 천연 조미료, 이의 제조방법 및 상기 천연 조미료가 사용된 김치"(한국 등록특허공보 제10-0518384호, 특허문헌 3)에는 구기자와 대파를 활용하여 천연 발효 식품의 숙성 기간을 증대시켜 보존성을 확보하려는 노력이 소개되어 있기도 하다.Among the cases of applying these goji berries to food, as an example of application to kimchi related to the present invention, "natural seasoning containing green onion and goji berry powder, manufacturing method thereof, and kimchi using the natural seasoning" (Korean Registered Patent Publication No. 10 -0518384, Patent Document 3) also introduces efforts to secure preservation by increasing the aging period of naturally fermented foods using wolfberry and green onion.
하지만, 상기 특허문헌 3은 김치를 원료로 한 가공식품의 식감과 맛 등의 기호도에 관한 것은 아니다.However,
본 발명의 구기자와 감국을 이용한 볶음 가공김치(소스)의 제조 방법은 상기와 같은 종래 기술에서 발생하는 문제점을 해소하기 위한 것으로, 구기자와 감국의 혼합물의 추출물을 공정 중에 첨가함으로써 갓 조리된 김치찌게나 김치볶음에서 느껴지는 식감에 최대한 근접하게 함으로써 식감에 대한 기호도를 향상시키려는 것이다.The method for producing stir-fried processed kimchi (sauce) using goji and gamguk of the present invention is to solve the problems occurring in the prior art as described above, by adding an extract of a mixture of goji and gamguk during the process, freshly cooked kimchi stew I am trying to improve the preference for texture by making it as close as possible to the texture felt in stir-fried kimchi.
뿐만 아니라, 구기자와 감국은 적정량 배합함으로써 이들 원료의 첨가로 인한 특이취 및 특이미의 발생을 최소화하여 맛과 향의 기호도 역시 만족시킬 수 있게 하려는 것이다.In addition, goji and gamguk are mixed in an appropriate amount to minimize the occurrence of specific odor and taste due to the addition of these raw materials, so that the taste and aroma can also be satisfied.
더하여, 김치를 양념과 함께 볶아내기 이전에 김치를 1차 숙성, 볶음, 2차 숙성의 과정을 거침으로써 식감 저하를 방지하려는 것이다.In addition, it is intended to prevent deterioration in texture by subjecting kimchi to primary aging, stir-frying, and secondary aging before frying kimchi with seasoning.
더하여, 돼지 지방을 일정량 첨가하여 감칠맛을 더 향상시키되, 제조 공정에서 병풀을 활용하여 가공함으로써 돼지 잡내 발생을 억제하려는 것이다.In addition, while adding a certain amount of pig fat to further improve the umami taste, it is intended to suppress the occurrence of pigs by processing using Centella asiatica in the manufacturing process.
본 발명의 구기자와 감국을 이용한 볶음 가공김치의 제조 방법은 상기한 과제를 해결하기 위하여, 구기자와 감국을 준비한 후 혼합하여 혼합물을 제조한 후 증류수를 첨가하여 일정 시간 동안 열수 추출하여 혼합추출액을 제조하는 추출단계와; 김치를 준비하여 1차 숙성한 후 볶아낸 다음 2차 숙성하여 숙성볶음김치를 제조하는 김치준비단계와; 양파, 대파, 돼지 지방, 고춧가루, 콩기름, 정제수, 복합조미식품, 소스를 준비하여 손질한 후, 상기 준비된 숙성볶음김치와 혼합한 후 100℃에서 65 ~ 75분간 볶아내어 양념볶음김치를 제조하는 볶음단계와; 상기 양념볶음김치의 온도가 70℃에 도달한 상태에서 준비된 혼합추출액을 첨가 및 교반하여 추출물첨가김치를 제조하는 추출물첨가단계와; 상기 추출물첨가김치를 상온에서 18 ~ 30시간 동안 숙성한 뒤 포장하여 볶음 가공김치를 제조하는 숙성포장단계;를 포함하여 구성된다.In order to solve the above problems, the method for producing stir-fried processed kimchi using wolfberry and gamguk of the present invention prepares a mixture by preparing wolfberry and gamguk, and then adding distilled water to hot water extraction for a certain period of time to prepare a mixed extract. An extraction step to do; A kimchi preparation step of preparing kimchi, fermenting it first, frying it, and then fermenting it secondly to prepare aged stir-fried kimchi; Onion, green onion, pork fat, red pepper powder, soybean oil, purified water, complex seasoning food, and sauce are prepared and trimmed, mixed with the prepared aged stir-fried kimchi, and then stir-fried at 100 ° C for 65 to 75 minutes to prepare seasoned stir-fried kimchi step; An extract addition step of preparing extract-added kimchi by adding and stirring the prepared mixed extract liquid in a state where the temperature of the seasoned stir-fried kimchi reaches 70 ° C; Aging and packaging step of aging the extract-added kimchi at room temperature for 18 to 30 hours and packaging to prepare stir-fried processed kimchi.
상기한 구성에 있어서, 상기 추출단계는, 구기자와 감국을 1 : 0.3 ~ 0.5의 중량비가 되도록 혼합하여 혼합물을 제조한 후, 상기 혼합물 중량의 9 ~ 11배 중량의 증류수를 첨가하여 70 ~ 75℃에서 2 ~ 4시간 동안 추출하여 혼합추출액을 제조하는 것을 특징으로 한다.In the above configuration, in the extraction step, goji and gamguk are mixed to a weight ratio of 1: 0.3 to 0.5 to prepare a mixture, and then 9 to 11 times the weight of the mixture by adding distilled water to 70 to 75 ° C. It is characterized by preparing a mixed extract by extracting for 2 to 4 hours.
상기한 구성에 있어서, 상기 숙성볶음김치는 볶음 가공김치 전체의 67 ~ 71 중량%, 상기 돼지 지방은 볶음 가공김치 전체의 1.5 ~ 2.5 중량%, 상기 혼합추출액은 볶음 가공김치 전체의 1.5 ~ 2.5 중량% 함유되는 것을 특징으로 한다.In the above configuration, the aged stir-fried kimchi is 67 to 71% by weight of the total stir-fried processed kimchi, the pork fat is 1.5 to 2.5% by weight of the total stir-fried processed kimchi, and the mixed extract is 1.5 to 2.5% by weight of the total stir-fried processed kimchi. It is characterized by containing %.
상기한 구성에 있어서, 상기 양파는 볶음 가공김치 전체의 8.5 ~8.9 중량%, 상기 대파는 볶음 가공김치 전체의 3.3 ~ 3.7 중량%, 고추가루는 볶음 가공김치 전체의 3.3 ~ 3.7 중량%, 콩기름은 볶음 가공김치 전체의 4 ~ 4.4 중량% 함유되는 것을 특징으로 한다.In the above configuration, the onion is 8.5 to 8.9% by weight of the total stir-fried processed kimchi, the green onion is 3.3 to 3.7% by weight of the total stir-fried processed kimchi, red pepper powder is 3.3 to 3.7% by weight of the total stir-fried processed kimchi, soybean oil is It is characterized in that it contains 4 to 4.4% by weight of the total stir-fried processed kimchi.
상기한 구성에 있어서, 상기 김치준비단계는, 김치를 준비한 후 3 ~ 10일 동안 실온에서 숙성하는 1차숙성단계와; 상기 1차숙성단계를 거친 김치를 볶아내는 김치볶음단계와; 상기 볶아진 김치를 실온까지 냉각시키는 냉각단계와; 사기 냉각된 김치를 실온에서 20 ~ 28시간 동안 숙성하여 숙성볶음김치를 제조하되, 상기 김치볶음단계를 거친 후의 가열된 상태에서 냉각시키는 동안 상기 볶은 김치 100 중량부 대비 0.02 ~ 0.04 중량부의 병풀을 첨가하여 실온으로 냉각될 때까지 유지한 후 병풀을 제거하는 2차숙성단계;로 구성되는 것을 특징으로 한다.In the configuration described above, the kimchi preparation step includes a first aging step of preparing kimchi and then aging it at room temperature for 3 to 10 days; a kimchi stir-fry step of stir-frying the kimchi that has gone through the first aging step; A cooling step of cooling the roasted kimchi to room temperature; Aged stir-fried kimchi is prepared by aging the cooled kimchi at room temperature for 20 to 28 hours, but while cooling in a heated state after the kimchi stir-frying step, 0.02 to 0.04 parts by weight of centella asiatica compared to 100 parts by weight of the roasted kimchi is added. It is characterized in that it consists of; a secondary aging step of removing centella asiatica after maintaining until cooled to room temperature.
본 발명에 의해, 구기자와 감국의 혼합물의 추출물을 공정 중에 첨가함으로써 갓 조리된 김치찌게나 김치볶음에서 느껴지는 식감에 최대한 근접하게 함으로써 식감에 대한 기호도가 향상된다.According to the present invention, by adding extracts of a mixture of wolfberry and gamguk during the process, the preference for texture is improved by making it as close as possible to the texture felt in freshly cooked kimchi stew or stir-fried kimchi.
뿐만 아니라, 구기자와 감국은 적정량 배합함으로써 이들 원료의 첨가로 인한 특이취 및 특이미의 발생을 최소화하여 맛과 향의 기호도 역시 만족시킬 수 있게 된다.In addition, goji and gamguk are mixed in an appropriate amount to minimize the occurrence of specific odor and taste due to the addition of these raw materials, so that the taste and aroma preferences can also be satisfied.
더하여, 김치를 양념과 함께 볶아내기 이전에 김치를 1차 숙성, 볶음, 2차 숙성의 과정을 거침으로써 식감 저하를 방지할 수 있게 된다.In addition, it is possible to prevent deterioration in texture by subjecting the kimchi to primary maturation, stir-frying, and secondary maturation before frying the kimchi with seasoning.
더하여, 돼지 지방을 일정량 첨가하여 감칠맛을 더 향상시키되, 제조 공정에서 병풀을 활용하여 가공함으로써 돼지 잡내 발생을 억제할 수 있게 된다.In addition, a certain amount of pork fat is added to further improve the umami taste, but by processing using Centella asiatica in the manufacturing process, it is possible to suppress the occurrence of pigs.
도 1은 실험예 1의 결과를 나타낸 그래프.
도 2는 실험예 2의 결과를 나타낸 그래프.1 is a graph showing the results of Experimental Example 1;
Figure 2 is a graph showing the results of Experimental Example 2.
이하, 본 발명의 구기자와 감국을 이용한 볶음 가공김치의 제조 방법에 대해 상세히 설명하기로 한다.Hereinafter, a method for producing stir-fried processed kimchi using wolfberry and gamguk of the present invention will be described in detail.
1. 추출단계1. Extraction step
구기자와 감국을 준비한 후 혼합하여 혼합물을 제조한 후 증류수를 첨가하여 일정 시간 동안 열수 추출하여 혼합추출액을 제조한다.After preparing wolfberry and gamguk, mixing them to prepare a mixture, distilled water is added, and hot water extraction is performed for a certain period of time to prepare a mixed extract.
보다 구체적으로, 구기자와 감국을 1 : 0.3 ~ 0.5의 중량비가 되도록 혼합하여 혼합물을 제조한 후, 상기 혼합물 중량의 9 ~ 11배 중량의 증류수를 첨가하여 70 ~ 75℃에서 2 ~ 4시간 동안 추출하여 혼합추출액을 제조할 수 있다.More specifically, after preparing a mixture by mixing goji and gamguk in a weight ratio of 1: 0.3 to 0.5, distilled water of 9 to 11 times the weight of the mixture was added and extracted at 70 to 75 ° C for 2 to 4 hours. Thus, a mixed extract can be prepared.
만일 구기자나 감국 중 어느 하나만 포함될 경우 김치 특유의 식감을 잘 살리지 못하게 되며, 감국의 함량이 상기 비율을 벗어나는 경우 구기자 또는 감국 자체가 갖고 있는 특이취 및 특이미가 느껴질 수 있어 대중적 기호도를 떨어뜨릴 수 있다.If only one of goji berry or gamguk is included, the unique texture of kimchi cannot be well preserved, and if the content of gamguk is out of the above ratio, the specific smell and taste of goji berry or gamguk itself may be felt, thereby reducing public preference. .
2. 김치준비단계2. Kimchi preparation step
김치를 준비하여 1차 숙성한 후 볶아낸 다음 2차 숙성하여 숙성볶음김치를 제조한다.After preparing kimchi, fermenting it for the first time, stir-frying it, and then fermenting it for the second time to make aged stir-fried kimchi.
보다 구체적으로는 1차숙성단계, 김치볶음단계, 냉각단계, 2차숙성단계로 진행된다.More specifically, the first aging step, the kimchi stir-frying step, the cooling step, and the second aging step are carried out.
1차숙성단계는 김치를 준비한 후 3 ~ 10일 동안 실온에서 숙성하는 것으로 진행된다.The first aging step involves preparing kimchi and then aging it at room temperature for 3 to 10 days.
이때, 하계의 경우 3일, 동계의 경우 7 ~ 10일 숙성하는 것이 바람직하다.At this time, it is preferable to mature for 3 days in the case of summer and 7 to 10 days in the case of winter.
김치볶음단계는 상기 1차숙성단계를 거친 김치의 물기를 빼준 다음 100℃에서 볶아준다.In the kimchi stir-frying step, water is removed from the kimchi that has undergone the first aging step, and then the kimchi is roasted at 100°C.
다만, 볶아주는 시간은 2 ~ 3분 정도의 시간만 볶아주는 것이 바람직하다.However, it is preferable to stir-fry for only 2 to 3 minutes.
상기 시간 범위를 초과하여 볶아줄 경우 섬유질이 너무 물러지는 단점이 있으며, 반대의 경우 표면이 충분히 단단해지지 못하여 숙성 등의 과정에서 수분의 과다 침투로 인해 역시 물러지게 된다.When roasting beyond the above time range, there is a disadvantage in that the fiber becomes too soft, and in the opposite case, the surface is not sufficiently hardened, so that it also becomes soft due to excessive penetration of moisture during the aging process.
냉각단계는 상기 볶아진 김치를 실온까지 냉각시키는 것으로 진행되며, 이때 자연 냉각되도록 함이 바람직하다.The cooling step proceeds by cooling the roasted kimchi to room temperature, and at this time, it is preferable to allow it to cool naturally.
2차숙성단계는 상기 냉각단계를 거친 김치를 실온에서 20 ~ 28시간 동안 숙성하여 숙성볶음김치를 제조한다.In the second aging step, matured stir-fried kimchi is prepared by aging the kimchi that has passed through the cooling step at room temperature for 20 to 28 hours.
이때, 2차숙성단계를 진행하기 전 즉, 김치볶음단계를 거친 후의 가열된 상태에서 냉각시키는 동안 상기 볶은 김치 100 중량부 대비 0.02 ~ 0.04 중량부의 병풀을 첨가하여 실온으로 냉각될 때까지 유지한 후 병풀을 제거할 수 있다.At this time, before proceeding with the second maturation step, that is, while cooling in a heated state after going through the kimchi stir-fry step, 0.02 to 0.04 parts by weight of centella asiatica compared to 100 parts by weight of the roasted kimchi was added and maintained until it cooled to room temperature. You can remove the centipede.
병풀은 상처 치료에 효과를 갖는 성분이 포함되어 있어 주로 화장품이나 연고의 원료로 활용되기도 하나. 동남아에서는 오랜 세월 음식 재료로도 활용되어왔다.Centella asiatica contains ingredients that are effective in wound healing, so it is mainly used as a raw material for cosmetics or ointments. In Southeast Asia, it has been used as a food ingredient for a long time.
이러한 병풀을 가열된 상태에서 서서히 냉각되는 김치에 미량 첨가하게 될 경우 후술하는 볶음단계에서 첨가하는 돼지고기의 잡내를 잡아줄 수 있게 되며, 2차 숙성 과정에서 김치가 물러지는 것을 방지해주게 된다.When such centella asiatica is added in a small amount to kimchi that is slowly cooled in a heated state, it is possible to catch the smell of pork added in the roasting step described later, and to prevent the kimchi from softening during the secondary aging process.
다만, 상기 함량을 초과할 경우 병풀 특유의 냄새가 날 수 있으며, 반대의 경우 돼지 잡내를 잡아주는 효과가 덜해지고, 김치가 물러지는 현상을 잘 방지할 수 없게 된다.However, if the above content is exceeded, a unique odor of centella asiatica may occur, and in the opposite case, the effect of catching pig odor is reduced, and it is difficult to prevent the phenomenon of kimchi becoming soft.
이렇게 제조된 숙성볶음김치는 볶음 가공김치 전체의 67 ~ 71 중량%로 한정됨이 보다 바람직하다.It is more preferable that the aged stir-fried kimchi prepared in this way is limited to 67 to 71% by weight of the total stir-fried processed kimchi.
숙성볶음김치 함량이 최소 범위 미만일 경우 김치가 포함됨으로 인한 개운하고 상큼한 맛이 감소해 기호도가 떨어지며, 반대로 최고 함량을 초과할 경우 신 맛이 강하고 감칠맛이 부족하게 된다.If the content of aged stir-fried kimchi is less than the minimum range, the fresh and refreshing taste due to the inclusion of kimchi decreases and the degree of preference decreases.
3. 볶음단계3. Roasting step
양파, 대파, 돼지 지방, 고춧가루, 콩기름, 정제수, 복합조미식품, 소스를 준비하여 손질한 후, 상기 준비된 숙성볶음김치와 혼합한 후 100℃에서 65 ~ 75분간 볶아내어 양념볶음김치를 제조한다.After preparing and trimming onions, green onions, pork fat, red pepper powder, soybean oil, purified water, complex seasoning food, and sauce, mix with the prepared aged stir-fried kimchi and stir-fry at 100 ° C. for 65 to 75 minutes to prepare seasoned stir-fried kimchi.
본 발명에서는 볶음단계의 양념 원료로 돼지 지방이 포함되는 것을 특징으로 한다.In the present invention, it is characterized in that pork fat is included as a seasoning raw material in the roasting step.
돼지 지방이 포함된 경우 감칠맛이 더해져 짧은 조리 시간으로도 오래 조리한 듯한 우러난 맛을 낼 수 있게 된다.If pork fat is included, umami is added, and even with a short cooking time, you can get a rich taste that looks like it has been cooked for a long time.
상기 숙성볶음김치가 볶음 가공김치 전체의 67 ~ 71 중량% 포함되는 경우에 상기 돼지 지방은 볶음 가공김치 전체의 1.5 ~ 2.5 중량% 포함됨이 바람직하다.When the aged stir-fried kimchi is included in 67 to 71% by weight of the total stir-fried processed kimchi, the pork fat is preferably included in 1.5 to 2.5% by weight of the total stir-fried processed kimchi.
만일 상기 함량 미만일 경우 감칠맛이 떨어지고, 반대의 경우 기름진 느낌이 발생하여 기호도를 떨어뜨리게 된다.If the content is less than the above, the umami taste is reduced, and in the opposite case, a greasy feeling occurs and the preference is lowered.
더하여, 돼지 지방이 뭉치지 않고 잘 녹아들어 깊은 맛을 낼 수 있도록 정제수는 60 ~ 75℃의 온수를 사용한다.In addition, purified water uses hot water of 60 ~ 75 ℃ so that pork fat does not clump and melts well to create a deep taste.
더하여, 전술한 혼합추출액은 상기 숙성볶음김치가 볶음 가공김치 전체의 67 ~ 71 중량% 포함되는 경우에 볶음 가공김치 전체의 1.5 ~ 2.5 중량% 함유되는 것이 바람직하다.In addition, the above-described mixed extract is preferably contained in an amount of 1.5 to 2.5% by weight of the total amount of the stir-fried processed kimchi when the aged stir-fried kimchi is included in 67 to 71% by weight of the total amount of the stir-fried processed kimchi.
만일 상기 함량 미만일 경우 식감 개선 효과가 미미하며, 상기 함량을 초과하게 될 경우 특이미와 특이취가 발생하는 문제점이 있다.If the content is less than the above, the texture improvement effect is insignificant, and if the content exceeds the above, there is a problem in that a specific taste and a specific odor occur.
나머지 원료에 대해서는 다양한 조합이 가능하나, 기 숙성볶음김치가 볶음 가공김치 전체의 67 ~ 71 중량% 포함되는 경우에 상기 양파는 볶음 가공김치 전체의 8.5 ~8.9 중량%, 상기 대파는 볶음 가공김치 전체의 3.3 ~ 3.7 중량%, 고추가루는 볶음 가공김치 전체의 3.3 ~ 3.7 중량%, 콩기름은 볶음 가공김치 전체의 4 ~ 4.4 중량% 함유되는 것이 기호도를 높일 수 있다.Various combinations are possible for the remaining ingredients, but when the aged stir-fried kimchi is included in 67 to 71% by weight of the total stir-fried processed kimchi, the onion is 8.5 to 8.9% by weight of the total stir-fried processed kimchi, and the green onion is the total stir-fried processed kimchi 3.3 ~ 3.7% by weight of red pepper powder, 3.3 ~ 3.7% by weight of the total stir-fried processed kimchi, and 4 ~ 4.4% by weight of soybean oil of the total stir-fried processed kimchi can increase the preference.
복합조미식품은 당류, 식염, 향신료, 단백가수분해물, 효모 등이 다양한 배합으로 시중에 유통되는 '시크릿코인' 등을 예로 들 수 있다.Complex seasoning foods include, for example, 'Secret Coin', which is distributed in the market with various combinations of sugars, salt, spices, protein hydrolyzate, and yeast.
소스는 동, 식물성 원료에 향신료, 장류, 당류, 식염, 식초 등을 가하여 혼합한 것 또는 이를 발효 및 숙성시킨 것을 말하며, 시중에 판매되는 멸치육수, 피쉬소스 등이 있다.Sauce refers to a mixture of animal and vegetable raw materials with spices, pastes, sugars, salt, vinegar, etc., or fermented and aged, and includes anchovy broth and fish sauce sold on the market.
복합조미식품 및 소스는 식품공전 상의 소스류에 속한다.Complex seasoning foods and sauces belong to the sauce category in the Food Code.
이러한 볶음단계는 보다 구체적으로 원료를 솥에 넣고 100℃에서 20분간 끓여낸 후 동일한 온도에서 40분간 볶아낸 후, 80℃로 온도를 바꿔 5 ~10분간 더 볶아 김치의 숙성 정도에 따라 김치의 숨이 너무 살아있거나 죽지 않게 적절히 조절함이 바람직하다.In more detail, this stir-frying step is to put the ingredients in a pot, boil them at 100℃ for 20 minutes, stir-fry them at the same temperature for 40 minutes, change the temperature to 80℃, and stir-fry them for another 5-10 minutes. It is desirable to properly control it so that it is not too alive or dead.
그런 다음 솥에서 꺼내어 별도 용기에 옮겨담아 3 ~5분간 골고루 저어준 뒤 잔열로 숙성시켜 깊고 진한 맛이 날 수 있도록 함이 바람직하다.Then, it is desirable to take it out of the pot, transfer it to a separate container, stir it evenly for 3 to 5 minutes, and then age it with residual heat so that it has a deep and rich taste.
4. 추출물첨가단계4. Extract addition step
상기 양념볶음김치의 온도가 70℃에 도달한 상태에서 준비된 혼합추출액을 첨가 및 교반하여 추출물첨가김치를 제조한다.In a state where the temperature of the seasoned stir-fried kimchi reaches 70 ° C., the prepared mixture extract is added and stirred to prepare extract-added kimchi.
혼합추출액을 상기 볶음단계나 그 이전에 첨가할 경우 식감 개선의 효과가 적으며, 온도가 너무 높은 상태에서 첨가할 경우에도 식감 개선의 효과가 적다.When the mixed extract is added at or before the roasting step, the texture improvement effect is small, and when the temperature is too high, the texture improvement effect is small.
반대로 너무 낮은 온도에 첨가할 경우 혼합추출액로 인한 특이미 및 특이취가 느껴질 수 있다.Conversely, when added at too low a temperature, a specific taste and odor may be felt due to the mixed extract.
5. 숙성포장단계5. Aging packaging step
상기 추출물첨가김치를 상온에서 18 ~ 30시간 동안 숙성한 뒤 포장하여 볶음 가공김치를 제조한다.After aging the extract-added kimchi at room temperature for 18 to 30 hours, it is packaged to prepare stir-fried processed kimchi.
이하, 본 발명의 실시예 및 비교예에 대해 설명하기로 한다.Hereinafter, examples and comparative examples of the present invention will be described.
<실시예 1 내지 29><Examples 1 to 29>
구기자와 감국을 1 : 0.4의 중량비가 되도록 혼합하여 혼합물을 제조한 후, 상기 혼합물 중량의 10배 중량의 증류수를 첨가하여 73℃에서 3시간 동안 추출하여 혼합추출액을 제조하였다.After preparing a mixture by mixing goji and gamguk in a weight ratio of 1: 0.4, distilled
김치를 준비한 후 8일(동계) 동안 실온에서 1차 숙성한 뒤, 물기를 빼준 다음 100℃에서 3분간 볶아준 후, 실온까지 냉각시킨 후, 실온에서 24시간 동안 숙성하여 숙성볶음김치를 제조하였다.After preparing kimchi, first ripening at room temperature for 8 days (winter), draining the water, stir-frying at 100 ° C for 3 minutes, cooling to room temperature, and aging at room temperature for 24 hours to prepare aged stir-fried kimchi .
별도로 양파, 대파, 돼지 지방, 고춧가루, 콩기름, 정제수, 복합조미식품(다시다), 소스(멸치육수)를 준비하여 손질한 후, 상기 준비된 숙성볶음김치와 혼합한 후 볶아내어 양념볶음김치를 제조하였다.Separately, onions, green onions, pork fat, red pepper powder, soybean oil, purified water, complex seasoning food (Dashida), and sauce (anchovy broth) were prepared and trimmed, mixed with the prepared aged stir-fried kimchi, and then stir-fried to prepare seasoned stir-fried kimchi. .
보다 구체적으로, 원료를 솥에 넣고 100℃에서 20분간 끓여낸 후 동일한 온도에서 40분간 볶아낸 후, 80℃로 온도를 바꿔 7분간 더 볶아준 다음 솥에서 꺼내어 별도 용기에 옮겨담아 4분간 골고루 저어준 뒤, 온도가 70℃에 도달할 때까지 숙성시겼다.More specifically, after putting the raw material in a pot, boiling it at 100 ° C. for 20 minutes, frying it at the same temperature for 40 minutes, changing the temperature to 80 ° C., stirring it for another 7 minutes, then taking it out of the pot and transferring it to a separate container. Then, it was aged until the temperature reached 70°C.
이때, 원료 배합은 하기의 표 1에 따라 배합하였다.At this time, the raw material formulation was formulated according to Table 1 below.
상기 양념볶음김치의 온도가 70℃에 도달한 상태에서 준비된 혼합추출액을 첨가 및 교반하여 추출물첨가김치를 제조하였다.Extract-added kimchi was prepared by adding and stirring the prepared mixed extract in a state where the temperature of the seasoned stir-fried kimchi reached 70 ° C.
혼합추출액의 첨가는 하기의 표 1에 따른 배합에 의해 진행하였다.Addition of the mixed extract proceeded according to the formulation according to Table 1 below.
더하여, 상기 추출물첨가김치를 상온에서 24간 동안 숙성한 뒤 포장하여 볶음 가공김치를 제조하였다.In addition, the extract-added kimchi was aged at room temperature for 24 hours and then packaged to prepare stir-fried processed kimchi.
(a : 숙성볶음김치, b : 양파, c : 대파, d : 돼지 지방, e : 고추가루, f : 콩기름, g : 복합조미식품, h : 소스, i : 혼합추출액, j : 정제수, 단위 : 중량%)(a: Aged stir-fried kimchi, b: Onion, c: Green onion, d: Pork fat, e: Red pepper powder, f: Soybean oil, g: Complex seasoning food, h: Sauce, i: Mixed extract, j: Purified water, Unit: weight%)
<실시예 30 내지 40><Examples 30 to 40>
실시예 1과 동일하게 진행하되, 구기자와 감국을 1 : 0.2의 중량비로 혼합하여 실시예 30을 제조하였다.Proceed in the same manner as in Example 1, but Example 30 was prepared by mixing wolfberry and gamguk at a weight ratio of 1: 0.2.
실시예 1과 동일하게 진행하되, 구기자와 감국을 1 : 0.3의 중량비로 혼합하여 실시예 31을 제조하였다.Example 31 was prepared in the same manner as in Example 1, except that goji and gamguk were mixed at a weight ratio of 1: 0.3.
실시예 1과 동일하게 진행하되, 구기자와 감국을 1 : 0.5의 중량비로 혼합하여 실시예 32를 제조하였다.Example 32 was prepared in the same manner as in Example 1, except that wolfberry and gamguk were mixed in a weight ratio of 1: 0.5.
실시예 1과 동일하게 진행하되, 구기자와 감국을 1 : 0.6의 중량비로 혼합하여 실시예 33을 제조하였다.Example 33 was prepared in the same manner as in Example 1, except that wolfberry and gamguk were mixed at a weight ratio of 1: 0.6.
실시예 1과 동일하게 진행하되, 김치를 볶은 다음 실온까지 냉각하기에 앞서 볶은 김치 100 중량부 대비 0.01 중량부의 병풀을 첨가하고 실온으로 냉각된 후에 제거하여 실시예 34를 제조하였다.Example 34 was prepared by proceeding in the same manner as in Example 1, but adding 0.01 parts by weight of centella asiatica to 100 parts by weight of roasted kimchi before cooling to room temperature after roasting kimchi, and removing it after cooling to room temperature.
실시예 34와 동일하게 진행하되, 병풀은 볶음 김치 100 중량부 대비 0.02 중량부 첨가 및 제거하여 실시예 35를 제조하였다.Example 35 was prepared by proceeding in the same manner as in Example 34, but adding and removing 0.02 parts by weight of centella asiatica compared to 100 parts by weight of stir-fried kimchi.
실시예 34와 동일하게 진행하되, 병풀은 볶음 김치 100 중량부 대비 0.04 중량부 첨가 및 제거하여 실시예 36을 제조하였다.Example 36 was prepared by proceeding in the same manner as in Example 34, but adding and removing 0.04 parts by weight of centella asiatica compared to 100 parts by weight of stir-fried kimchi.
실시예 34과 동일하게 진행하되, 병풀은 볶음 김치 100 중량부 대비 0.05 중량부 첨가 및 제거하여 실시예 37을 제조하였다.Example 37 was prepared by proceeding in the same manner as in Example 34, but adding and removing 0.05 parts by weight of centella asiatica compared to 100 parts by weight of stir-fried kimchi.
실시예 35와 동일하게 진행하되, 김치의 1차 숙성 전에 병풀을 첨가한 후 볶음 처리 및 실온 냉각 후에 제거하여 실시예 38을 제조하였다.Example 38 was prepared in the same manner as in Example 35, except that centella asiatica was added before the primary aging of kimchi, and then removed after roasting and cooling to room temperature.
실시예 36과 동일하게 진행하되, 볶은 후 실온까지 냉각된 후 2차 숙성 전에 병풀을 첨가한 후, 2차 숙성이 끝난 후 병풀을 제거하여 실시예 39를 제조하였다.Example 39 was prepared by proceeding in the same manner as in Example 36, but after roasting, cooling to room temperature, adding centella asiatica before secondary aging, and then removing centella asiatica after secondary aging.
이하, 상기 실시예와 대비하기 위한 비교예에 대해 설명하기로 한다.Hereinafter, a comparative example for comparison with the above embodiment will be described.
<비교예><Comparative Example>
구기자를 단독으로 준비한 후 구기자 중량의 10배 중량의 증류수를 첨가하여 73℃에서 3시간 동안 추출하여 구기자추출액을 제조하였고, 실시예 1과 동일하게 진행하되, 구기자추출액으로 혼합추출액을 대체하여 비교예 1을 제조하였다.After preparing the wolfberry alone, distilled
비교예 1과 동일하게 진행하되, 감국으로 구기자를 대체하여 비교예 2를 제조하였다.Comparative Example 2 was prepared by proceeding in the same manner as in Comparative Example 1, but replacing goji with gamguk.
비교예 1과 동일하게 진행하되, 오미자로 구기자를 대체하여 비교예 3을 제조하였다.Comparative Example 3 was prepared in the same manner as in Comparative Example 1, but replacing Goji with Schisandra chinensis.
비교예 1과 동일하게 진행하되, 용안육으로 구기자를 대체하여 비교예 4를 제조하였다.Comparative Example 4 was prepared by proceeding in the same manner as in Comparative Example 1, but replacing goji berries with Yongan meat.
실시예 1과 동일하게 진행하되, 혼합추출액 제조시 구기자와 오미자를 1 : 0.4의 중량비로 혼합한 후 이 혼합물을 동일하게 추출하여 혼합추출액을 제조하여 비교예 5를 제조하였다.Proceed in the same manner as in Example 1, but during preparation of the mixed extract, Goji and Schisandra chinensis were mixed in a weight ratio of 1: 0.4, and then the mixture was extracted in the same way to prepare a mixed extract to prepare Comparative Example 5.
더불어, 실시예 1과 동일하게 진행하되, 혼합추출액을 첨가하지 않고 정제수로 잔량을 조절하여 비교예 6을 제조하였다.In addition, Comparative Example 6 was prepared by proceeding in the same manner as in Example 1, but adjusting the remaining amount with purified water without adding the mixed extract.
이하, 상기 실시예 및 비교예의 볶음 가공김치에 대한 실험예에 대해 설명하기로 한다.Hereinafter, experimental examples for the stir-fried processed kimchi of the above Examples and Comparative Examples will be described.
<실험예 1> 관능 실험 1<Experimental Example 1>
포장용기에 담긴 볶음 가공김치를 꺼낸 후 볶음 가공김치 중량과 동일한 중량의 물과 혼합한 후 5분간 가열한 후 취식케 하였다.After taking out the stir-fried processed kimchi contained in the packaging container, it was mixed with water of the same weight as the weight of the stir-fried processed kimchi, heated for 5 minutes, and then eaten.
관능검사는 조리된 내용물의 김치를 씹게 하여 식감, 맛, 향에 대하여 9점 평점법을 이용하여 평가하였으며, 실험 참가자는 무작위로 선별하였다.The sensory test was evaluated using a 9-point scoring method for texture, taste, and aroma by chewing the kimchi of the cooked contents, and the experiment participants were randomly selected.
더불어 실험참가자는 연령과 성별을 고려하여 30 대 ~ 70 대 성인 남녀를 각각 연령대별로 10 명씩 총 50 명을 선발하였다.In addition, considering age and gender, a total of 50 participants were selected, 10 male and female adults in their 30s to 70s for each age group.
실험결과는 아래 표 2 및 도 1에 나타냈다.The experimental results are shown in Table 2 and Figure 1 below.
(9 : 식감이 좋음, 맛이 좋음, 향이 좋음, 0 : 식감이 나쁨, 맛이 나쁨, 향이 나쁨)(9: good texture, good taste, good aroma, 0: poor texture, bad taste, bad aroma)
상기 표 2 및 도 1을 보면 알 수 있듯이 추출액을 전혀 사용하지 않은 비교예 6의 경우나 본 발명과 다른 원료를 기반으로 한 추출액을 사용한 비교예 1 내지 5의 경우에 비해 실시예들의 식감이 전체적으로 크게 향상된 것을 알 수 있다.As can be seen from Table 2 and Figure 1, the texture of the examples was improved as compared to the case of Comparative Example 6 in which the extract was not used at all or Comparative Examples 1 to 5 using the extract based on the present invention and other raw materials. A significant improvement can be seen.
식감 외에도 맛과 향 부분에서 실시예들이 비교예에 비해 현저히 개선된 것을 알 수 있다.In addition to the texture, it can be seen that the examples are significantly improved compared to the comparative examples in terms of taste and aroma.
더하여, 실시예들 중에서 청구항의 종속항에서 범위가 한정된 실시예 1, 3, 4, 7, 8, 11, 12, 15, 16, 19, 20, 23, 24, 27, 28, 31, 32는 식감 외에 맛과 향도 더 좋게 나타났다.In addition, among the embodiments,
이는 김치의 양, 돼지 지방의 양 및 양념의 배합에 따라 식감, 맛, 향이 달리 느껴지는 것으로 파악된다.It is understood that the texture, taste, and aroma are felt differently depending on the amount of kimchi, the amount of pork fat, and the combination of seasoning.
한편, 병풀을 활용한 실시예 34 내지 39 중에 일부의 경우 향이 비교예 수준으로 나쁘게 나타났다.On the other hand, in some cases among Examples 34 to 39 using centella asiatica, the fragrance was as bad as the comparative example.
다만, 병풀을 활용한 실시예 중 실시예 35, 36의 경우 병풀을 활용하지 않은 다른 실시예들에 비해서 식감, 맛, 향이 훨씬 좋게 나타난 바, 이러한 점을 감안하여 병풀을 활용할 수 있다 하겠다.However, among the examples using centella asiatica, in the case of Examples 35 and 36, the texture, taste, and aroma were much better than those of other examples that did not use centella asiatica.
<실험예 1> 항산화 효능 측정 실험<Experimental Example 1> Antioxidant efficacy measurement experiment
상기 실시예 1의 제조 과정에서 제조한 혼합추출액과, 상기 실시예 1의 혼합추출액 원료 중 감국을 각각 감초, 용안육, 오미자로 대체하여 혼합추출액을 제조하여 각각 비교예 7, 8, 9로 명시하고, 각 추출액의 DPPH , ABST 소거능을 측정하여 그 결과를 도 2에 나타내었다.The mixed extract prepared in the manufacturing process of Example 1 and the raw material of the mixed extract of Example 1 were replaced with licorice, Yongan-yuk, and Schisandra chinensis, respectively, to prepare a mixed extract and specified as Comparative Examples 7, 8, and 9, respectively. , DPPH , ABST scavenging ability of each extract was measured and the results are shown in FIG. 2 .
도 2를 보면 알 수 있듯이 실시예 1의 제조 과정에서 제조한 혼합추출액이 다른 조합에 비해 상대적으로 높은 소거능을 나타낸 것으로 나타났다.As can be seen in Figure 2, it was found that the mixed extract prepared in the manufacturing process of Example 1 showed a relatively high scavenging ability compared to other combinations.
Claims (5)
구기자와 감국을 준비한 후 혼합하여 혼합물을 제조한 후 증류수를 첨가하여 일정 시간 동안 열수 추출하여 혼합추출액을 제조하는 추출단계와;
김치를 준비하여 1차 숙성한 후 볶아낸 다음 2차 숙성하여 숙성볶음김치를 제조하는 김치준비단계와;
양파, 대파, 돼지 지방, 고춧가루, 콩기름, 정제수, 복합조미식품, 소스를 준비하여 손질한 후, 상기 준비된 숙성볶음김치와 혼합한 후 100℃에서 65 ~ 75분간 볶아내어 양념볶음김치를 제조하는 볶음단계와;
상기 양념볶음김치의 온도가 70℃에 도달한 상태에서 준비된 혼합추출액을 첨가 및 교반하여 추출물첨가김치를 제조하는 추출물첨가단계와;
상기 추출물첨가김치를 상온에서 18 ~ 30시간 동안 숙성한 뒤 포장하여 볶음 가공김치를 제조하는 숙성포장단계;를 포함하여 구성되되,
상기 추출단계는,
구기자와 감국을 1 : 0.3 ~ 0.5의 중량비가 되도록 혼합하여 혼합물을 제조한 후, 상기 혼합물 중량의 9 ~ 11배 중량의 증류수를 첨가하여 70 ~ 75℃에서 2 ~ 4시간 동안 추출하여 혼합추출액을 제조하는 것으로 이루어지고,
상기 볶음단계에서 숙성볶음김치는 볶음 가공김치 전체의 67 ~ 71 중량%, 상기 돼지 지방은 볶음 가공김치 전체의 1.5 ~ 2.5 중량%, 상기 양파는 볶음 가공김치 전체의 8.5 ~8.9 중량%, 상기 대파는 볶음 가공김치 전체의 3.3 ~ 3.7 중량%, 고추가루는 볶음 가공김치 전체의 3.3 ~ 3.7 중량%, 콩기름은 볶음 가공김치 전체의 4 ~ 4.4 중량% 첨가되고,
상기 추출물첨가단계에서 상기 혼합추출액은 볶음 가공김치 전체의 1.5 ~ 2.5 중량% 첨가되며,
상기 상기 김치준비단계는,
김치를 준비한 후 3 ~ 10일 동안 실온에서 숙성하는 1차숙성단계와;
상기 1차숙성단계를 거친 김치를 볶아내는 김치볶음단계와;
상기 볶아진 김치를 실온까지 냉각시키는 냉각단계와;
상기 냉각된 김치를 실온에서 20 ~ 28시간 동안 숙성하여 숙성볶음김치를 제조하되, 상기 김치볶음단계를 거친 후의 가열된 상태에서 냉각시키는 동안 상기 볶은 김치 100 중량부 대비 0.02 ~ 0.04 중량부의 병풀을 첨가하여 실온으로 냉각될 때까지 유지한 후 병풀을 제거하는 2차숙성단계;로 구성되는 것을 특징으로 하는,
구기자와 감국을 이용한 볶음 가공김치의 제조 방법.In the method for producing stir-fried processed kimchi,
An extraction step of preparing a mixed extract by preparing a mixture of goji and gamguk and then adding distilled water to hot water extraction for a certain period of time;
A kimchi preparation step of preparing kimchi, fermenting it first, then frying it, and then fermenting it secondly to prepare aged stir-fried kimchi;
Onion, green onion, pork fat, red pepper powder, soybean oil, purified water, complex seasoning food, and sauce are prepared and trimmed, mixed with the prepared aged stir-fried kimchi, and then stir-fried at 100 ° C for 65 to 75 minutes to prepare seasoned stir-fried kimchi step;
An extract addition step of preparing extract-added kimchi by adding and stirring the prepared mixed extract liquid in a state where the temperature of the seasoned stir-fried kimchi reaches 70 ° C;
Aging and packaging step of aging the extract-added kimchi at room temperature for 18 to 30 hours and packaging to prepare stir-fried processed kimchi;
In the extraction step,
After preparing a mixture by mixing wolfberry and gamguk at a weight ratio of 1: 0.3 to 0.5, distilled water 9 to 11 times the weight of the mixture was added and extracted at 70 to 75 ° C for 2 to 4 hours to obtain a mixed extract. made by manufacturing
In the roasting step, the aged stir-fried kimchi is 67 to 71% by weight of the total stir-fried processed kimchi, the pork fat is 1.5 to 2.5% by weight of the total stir-fried processed kimchi, the onion is 8.5 to 8.9% by weight of the total stir-fried processed kimchi, the green onion 3.3 ~ 3.7% by weight of the total stir-fried processed kimchi, red pepper powder 3.3 ~ 3.7% by weight of the total stir-fried processed kimchi, soybean oil added 4 ~ 4.4% by weight of the total stir-fried processed kimchi,
In the extract addition step, the mixed extract is added in an amount of 1.5 to 2.5% by weight of the total amount of stir-fried processed kimchi,
In the kimchi preparation step,
A first aging step of preparing kimchi and then aging it at room temperature for 3 to 10 days;
a kimchi stir-fry step of stir-frying the kimchi that has gone through the first aging step;
A cooling step of cooling the roasted kimchi to room temperature;
Aged stir-fried kimchi was prepared by aging the cooled kimchi at room temperature for 20 to 28 hours, but while cooling in a heated state after the kimchi stir-frying step, 0.02 to 0.04 parts by weight of centella asiatica compared to 100 parts by weight of the roasted kimchi was added. characterized in that it consists of;
Manufacturing method of stir-fried processed kimchi using goji and gamguk.
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