KR20040038573A - Kimchi powder sauces and their manufacturing methods - Google Patents

Kimchi powder sauces and their manufacturing methods Download PDF

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KR20040038573A
KR20040038573A KR1020020067597A KR20020067597A KR20040038573A KR 20040038573 A KR20040038573 A KR 20040038573A KR 1020020067597 A KR1020020067597 A KR 1020020067597A KR 20020067597 A KR20020067597 A KR 20020067597A KR 20040038573 A KR20040038573 A KR 20040038573A
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kimchi
powder
sauce
composition
water
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KR1020020067597A
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KR100483835B1 (en
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신수철
박권필
김철
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샬롬산업(주)
신수철
박권필
김철
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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
    • A23L23/00—Soups; Sauces; 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mycology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

PURPOSE: Provided is a kimchi powder sauce and a manufacturing method thereof. Therefore, various kinds of foods flavored with the kimchi powder sauce have the characteristic taste and functionality of kimchi. CONSTITUTION: A kimchi powder sauce is manufactured by the steps of: preparing kimchi at 4-10 deg.C for predetermined hours then aging it to acidity of 0.3-0.3%; freeze-drying or hot wind-drying the aged kimchi and pulverizing it to granularity of 0.2-0.5mm; and mixing the kimchi powder with spices, vegetables, flavorings, cheese, margarine, met stock, milk and the like in a predetermined mixing ratio.

Description

김치 분말 소스 및 그 제조 방법{Kimchi powder sauces and their manufacturing methods}Kimchi powder sauces and their manufacturing methods

김치는 전통적인 한국음식으로 한국인뿐만 아니라 외국인의 입맛에도 맞아 여러 나라에서 선호되고 있는 국제적인 식품으로 발전하고 있다. 이런 김치의 국제화에 따라 김치도 다양한 형태로 상품화가 필요해 김치 분말, 김치소스 등이 개발되었다. 그러나 이들 제품들은 기능성과 소비자들의 기호성을 충족시키지 못해 사장되고 있는 실정인데 제조과정의 개선과 적용시키고자 하는 식품에 조화가 되는 첨가물 배합에 의해 맛, 촉감, 향, 색을 향상시킨 제품 개발이 필요하다.Kimchi is a traditional Korean food that is well suited to foreigners as well as Koreans. According to this internationalization of kimchi, kimchi also needs to be commercialized in various forms. Kimchi powder and kimchi sauce have been developed. However, these products are being rejected because they do not meet the functionality and preferences of consumers. It is necessary to develop products that improve taste, feel, aroma, and color by adding additives that harmonize with the improvement of the manufacturing process and the food to be applied. Do.

본 발명은 상기 문제점인 기능성과 기호성 부족을 해결하기 위해 김치분말 소스 제조방법을 개발하는 것이다. 김치 숙성도 조절, 최적 건조, 김치 분말 입도제어, 적용 식품에 따른 첨가제의 종류와 비율조절에 의한 맛, 향, 색을 조화시키는 방법들을 개발하여 김치 분말 소스의 기능성과 기호성을 향상시키는 것이 본 발명의 목적이다.The present invention is to develop a kimchi powder source manufacturing method to solve the above problems the lack of functionality and palatability. The present invention is to improve the functionality and palatability of kimchi powder source by developing methods to control kimchi ripening, optimum drying, controlling kimchi powder size, and adjusting taste, aroma and color by adjusting the type and ratio of additives according to the applied food. Is the purpose.

본 발명은 김치를 제조하여 일정기간 숙성하여 숙성의 정도에 따라 분류하는 단계와 분류된 김치를 건조하는 단계와 건조된 김치를 분말화하는 단계, 분말을 입도의 크기에 따라 체로 분리하는 입도 조절 단계, 김치분말과 양념 채소류 분말, 향신료, 치즈, 마가린, 육수, 녹말을 일정비율로 배합하는 배합비율의 조절단계를 포함한다. 김치는 숙성의 정도에 따라 맛이 매우 다양하므로 김치를 제조하여 4∼10℃로 숙성시키면서 pH와 젖산의 생성량에 따라 김치의 숙성정도를 측정하여 소비자의 기호에 맞는 제품을 공급한다.The present invention is to prepare kimchi and ripen for a certain period of time to classify according to the degree of ripening and drying the sorted kimchi and powdering dried kimchi, particle size control step of separating the powder into sieves according to the size of the particle size , Kimchi powder and seasoning vegetables powder, spices, cheese, margarine, broth, starch comprising a step of adjusting the blending ratio of blending starch. Kimchi has a wide variety of tastes depending on the degree of ripening. Therefore, kimchi is produced and matured at 4 ~ 10 ℃ to measure the degree of ripening of kimchi according to pH and lactic acid production.

일정한 숙성도를 갖는 김치를 동결건조와 열풍건조하는데 동결건조는 -30℃로 급속냉동하여 진공도 0.2∼0.5torr로 24시간 건조하여 수분 3∼5%정도의 건조제품을 제조하고 열풍건조는 50∼60℃로 수분 12∼15%의 건조제품을 제조한다.Freeze-drying and hot-air drying of kimchi with a certain degree of maturation. The freeze-drying is rapidly frozen at -30 ℃ and dried at a vacuum degree of 0.2-0.5torr for 24 hours. A dry product of 12-15% of moisture is prepared at 60 ° C.

열풍건조 제품은 색도와 풍미가 낮아 상품성이 떨어지지만 동결제품과 비교하여 경제적인 장점이 있다.Hot-air dried products have low color and flavor and have low commercial value, but have economic advantages compared to frozen products.

동결건조 제품과 열풍건조제품을 분쇄기로 분쇄하여 분말 입자의 크기별로 분리한다. 입도가 적을수록 분말의 상품성은 좋으나 소스제품으로는 0.2∼0.5mm입자가 적합하다. 김치분말과 조미료, 양념채소류, 향신료 등의 배합비율은 소스의 용도에 따라서 결정되어야 한다. 이것은 제품의 물리 ·화학적 성질과 물성을 소스의 용도에 따라서 조절하여야 되기 때문이다.The freeze-dried product and the hot air-dried product are pulverized with a grinder to separate the powder particles by size. The smaller the particle size, the better the commerciality of the powder, but 0.2-0.5mm particles are suitable for the source product. The proportion of kimchi powder, seasonings, spices, spices, etc. should be determined according to the use of the sauce. This is because the physical and chemical properties and physical properties of the product must be adjusted according to the use of the source.

일반적으로 김치소스의 적합성이 좋은 식품들은 밥, 피자, 핫도그, 구운생선류 들인데 각 식품에 따라 김치소스의 조성이 다르다.In general, foods that are suitable for kimchi sauce are rice, pizza, hot dogs, and grilled fish, and the composition of kimchi sauce is different for each food.

한국의 전통적 식단에서 사용되는 형태로 밥을 주식으로 하고 중요한 부식으로 김치를 이용하는데, 밥용 김치소스는 현재의 김치 대신 이용이 간편하고 편리한 소스 형태인 김치소스로 이용하는 제품이다. 제품의 특성은 주식이 탄수화물 식품이기 때문에 소스의 재료로 김치와 단백질과 칼슘을 공급하는 우유와 치즈, 단백질과 철분이 공급되며 유화제 역할을 하는 계란 노른자, 지방질을 공급하는 식물성 마가린을 사용하여 제조한 소스제품이다. 그래서 육류 단백질과 지방질이 제외된 영양소의 균형과 부드럽고 맛을 최대로 발현시킨 소스이다. 주재료인 김치는 생김치, 발효김치로 총산도 0.3%와 총산도 0.6% 김치 분말을 이용한다.Rice is used as a staple food in Korean traditional diets, and kimchi is used as an important corrosion. Kimchi sauce for rice is used as kimchi sauce, which is a convenient and convenient source form instead of the current kimchi. The characteristics of the product are carbohydrate foods, so it is made from milk, cheese, protein and iron that supply kimchi, protein and calcium, egg yolk that acts as an emulsifier, and vegetable margarine that supplies fat. Source product. So it is the source of maximum balance and smoothness and taste of nutrients excluding meat protein and fat. Kimchi, the main ingredient, is made of fresh kimchi and fermented kimchi with 0.3% total acidity and 0.6% total acidity.

제품의 배합비율은 다음과 같다.The blending ratio of the product is as follows.

피자소스는 피자의 전체적인 맛을 좌우하는 재료로 사용되는데 그 종류는 매우 다양하다. 제품의 특성은 주요 식품인 피자와 잘 조화될 수 있도록 강한 향기의 향신료를 첨가하여 제조하므로 소스의 풍미가 강한 것이 특성이다. 그리고 재료의 김치는 생김치, 총산 0.3%와 0.6%인 김치를 사용한다.Pizza sauce is used as an ingredient that determines the overall taste of the pizza. The characteristic of the product is that it is manufactured by adding spices with strong fragrance so that it can be harmonized with pizza, which is a main food, and the flavor of the sauce is strong. Kimchi is made from raw kimchi, which is 0.3% and 0.6% total kimchi.

제품의 배합비는 다음과 같다.The formulation ratio of the product is as follows.

핫도그는 대표적인 간편식품의 식품의 하나로 토마토 소스 케첩이 주로 사용되어 왔다. 그래서 재료, 색깔이 토마토 케첩과 비슷한 김치소스로 대체 하면 그 효과가 크며, 핫도그는 단백질 육류(소시지)를 밀가루로 덮어 튀김을 한 식품이므로 색소가 진하고 기호성이 산뜻하며 강한 성질의 소스가 적합하다. 제품의 특성은 색깔이 진하고 신맛과 향이 강하며 식물성 재료를 다량 함유하여 튀김류의 성질을 상쇄하는 성질을 갖는 제품이다.Hot dog is one of the typical snack foods, tomato sauce ketchup has been mainly used. So, if you replace it with kimchi sauce, which is similar in color and color to tomato ketchup, the effect is great, and hot dog is a food made with flour covered with protein meat (sausage). The characteristics of the product are dark colors, strong acidity and aroma, and contain a large amount of vegetable materials to counteract the characteristics of the fried foods.

생선요리는 재료에 따라 차이는 있지만 비린 냄새를 제거하기 위하여 기호성이 강한 겨자, 레몬즙, 생강즙, 방아잎, 산초, 우유, 백포도주, 방향 채소류를 사용하여 왔다. 생선은 고단백질, 지방의 함량이 높은 식품이기 때문에 향기가 강한 향신성 채소류가 주재료인 소스 제품이 적합하다. 구운 생선용 김치분말소스의 특성은 채소류의 다양한 사용으로 저칼로리이며 섬유소가 다량 함유되나 기호성이 강한 향신성 채소류의 사용으로 독특한 맛의 성질을 가져 맛이 있으면서 칼로리가 낮아 현대인들에게 선호도가 높은 소스로 구성된다.Fish dishes have different tastes depending on the ingredients, but they have used strong mustard, lemon juice, ginger juice, millet leaves, pepper, milk, white wine, and aromatic vegetables to remove fishy odors. Fish is a high-protein, high-fat food, so scented vegetables with strong aromatic vegetables are the main ingredients. The characteristics of Kimchi powder sauce for grilled fish is low calorie due to various uses of vegetables, and it contains a lot of fiber, but it has a characteristic taste with low taste and low calories. It is composed.

재료의 배합 비율은 다음과 같다.The blending ratio of the material is as follows.

김치는 일정한 숙성도에서 제품을 제조하여 일정한 기호성과 기능성이 대단히 훌륭한 식품이지만 이용성이 불편하고 저장과 수송, 휴대가 불편한 점이 문제다. 본 발명에 의한 김치분말소스는 우수한 식품으로서 김치의 장점을 유지하면서 현대적 상품성을 갖는 제품으로서 제품의 품질관리가 간편하고 정확하며 취급과 포장이 간편하여 위생적인 처리와 안전성을 높여 새로운 형태의 제품으로서 소비자층을 넓히고, 특히 청소년층과 외국인도 쉽게 이용할 수 있으며 레저용 식품의 장점들을 갖추어 레저 식품으로도 이용성의 증대가 기대되며, 외식산업과 편의 식품의 소스로도 소비가 촉진될 수 있는 제품이다.Kimchi is a very good food with a certain palatability and functionality by producing a product at a certain degree of maturity, but the problem is that it is inconvenient to use and inconvenient to store, transport and carry. Kimchi powder sauce according to the present invention is a product of modern quality while maintaining the advantages of kimchi as an excellent food as a new type of product to improve the hygienic treatment and safety by simple and accurate quality control and easy handling and packaging It expands the consumer base, especially for the youth and foreigners, and has the advantages of leisure foods, so it is expected to increase usability as a leisure food, and can be consumed as a food source and a source of convenience food.

Claims (5)

김치를 제조하여 4∼10℃에서 일정시간 숙성시켜 총산도 0.3∼0.6%가 되게 숙성시키는 단계와;Preparing kimchi and aging at 4 to 10 ° C. for a predetermined time so as to have a total acidity of 0.3 to 0.6%; 상기 숙성된 김치를 동결 또는 열풍 건조시킨 후 분쇄하여 분말화하고 이 분말을 체로 분리하여 입도를 0.2∼0.5mm로 조절하는 단계;Freezing or hot air drying the aged kimchi, pulverizing and pulverizing the powder, and separating the powder into a sieve to adjust the particle size to 0.2 to 0.5 mm; 이 김치분말을 조미료, 양념채소류, 향신료, 치즈, 마가린, 우유, 육수, 물들과 일정비율 혼합하여 김치분말소스를 제조하는 단계를 포함하는 김치소스 제조방법.Kimchi sauce manufacturing method comprising the step of mixing the kimchi powder with seasonings, seasoning vegetables, spices, cheese, margarine, milk, broth, water in a proportion. 제1항에 있어서 김치분말(수분함량 약 5%) 10∼15%, 식물성 마가린 3∼5%, 전분분말 2∼4%, 끓인 우유 60~70%, 양파 3∼5%, 치즈 4∼6%, 계란노른자 6∼8% 조성을 갖는 밥에 비벼먹기 위한 김치분말소스 조성물.10 to 15% kimchi powder (about 5% water content), 3 to 5% vegetable margarine, 2 to 4% starch powder, 60 to 70% boiled milk, 3 to 5% onion, 4 to 6 cheese Kimchi powder sauce composition for mixing with rice having a composition of 6% to 8% egg yolk. 제1항에 있어서 김치분말(수분함량 약 5%) 8∼13%, 마늘 0.3∼0.7%, 올리브기름 0.3∼0.7%, 양파 2∼4%, 물 80∼90% 조성을 갖는 피자용 김치분말소스 조성물.Kimchi powder sauce for pizzas according to claim 1 having 8 to 13% kimchi powder (about 5% water content), 0.3 to 0.7% garlic, 0.3 to 0.7% olive oil, 2 to 4% onions, and 80 to 90% water Composition. 제1항에 있어서 김치분말(수분함량 약 5%) 8∼13%, 토마토 페이스트 1∼3%, 양파 4∼7%, 마늘 0.5∼1.5%, 당근 4∼7%, 식물성 마가린 1∼3%, 흰 육수 15∼20%,물 50∼60% 조성을 갖는 핫도그용 김치분말소스 조성물.8. Kimchi powder (about 5% water content) 8 to 13%, tomato paste 1 to 3%, onion 4 to 7%, garlic 0.5 to 1.5%, carrot 4 to 7%, vegetable margarine 1 to 3% , Kimchi powder sauce composition for hot dogs having a composition of white broth 15-20%, water 50-60%. 제1항에 있어서 김치분말(수분함량 약 5%) 7∼12%, 양파 7∼11%, 식물성 마가린 3∼7%, 레몬 1∼3%, 물 70∼80% 조성을 갖는 핫도그용 김치분말소스 조성물.Kimchi powder sauce for hot dogs according to claim 1 having a composition of 7 to 12% of kimchi powder (about 5% of water), 7 to 11% of onion, 3 to 7% of vegetable margarine, 1 to 3% of lemon, and 70 to 80% of water Composition.
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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100566517B1 (en) * 2005-01-26 2006-03-31 주식회사 삼아벤처 Powdered composition of kimchi preserving flavor
KR100774536B1 (en) * 2006-03-14 2007-11-08 한국식품연구원 Manufacturing method of kimchi source
KR100844859B1 (en) * 2005-06-01 2008-07-09 정영도 The Method for Preparing a Beverage and Food using Kimchi powder and Kimchi
KR101019237B1 (en) * 2008-10-01 2011-03-04 유정임 Colloid type kimchi source and paste for foreigner, and manufacturing method thereof
KR101019240B1 (en) * 2008-10-01 2011-03-04 유정임 Colloid type ripe kimchi source and paste, and manufacturing method thereof
KR102463272B1 (en) 2021-12-22 2022-11-07 (주)씨앤씨엘티디 Method for manufacturing kimchi sauce with improved storage and distribution convenience while satisfying various consumer preferences and kimchi sauce manufactured thereby
KR102542043B1 (en) 2022-07-01 2023-06-14 이의종 A method for manufacturing kimchi sauce for vegan that can satisfy various consumer preferences and kimchi sauce manufactured thereby

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100566517B1 (en) * 2005-01-26 2006-03-31 주식회사 삼아벤처 Powdered composition of kimchi preserving flavor
KR100844859B1 (en) * 2005-06-01 2008-07-09 정영도 The Method for Preparing a Beverage and Food using Kimchi powder and Kimchi
KR100774536B1 (en) * 2006-03-14 2007-11-08 한국식품연구원 Manufacturing method of kimchi source
KR101019237B1 (en) * 2008-10-01 2011-03-04 유정임 Colloid type kimchi source and paste for foreigner, and manufacturing method thereof
KR101019240B1 (en) * 2008-10-01 2011-03-04 유정임 Colloid type ripe kimchi source and paste, and manufacturing method thereof
KR102463272B1 (en) 2021-12-22 2022-11-07 (주)씨앤씨엘티디 Method for manufacturing kimchi sauce with improved storage and distribution convenience while satisfying various consumer preferences and kimchi sauce manufactured thereby
KR102542043B1 (en) 2022-07-01 2023-06-14 이의종 A method for manufacturing kimchi sauce for vegan that can satisfy various consumer preferences and kimchi sauce manufactured thereby

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