KR20240002054A - A process for the preparation of kimchi chips and kimchi chips prepared therefrom - Google Patents

Abstract

The present invention relates to a method for manufacturing a kimchi chip and a kimchi chip manufactured by the same. The method for manufacturing a kimchi chip comprises: (S1) a step of manufacturing kimchi; (S2) a step of aging the manufactured kimchi; (S3) a step of cutting the aged kimchi and spreading the same individually in a shape of the kimchi; and (F4) a step of drying the spread kimchi at a low temperature of 60 ℃ or less. The kimchi chip manufactured according to the present invention is excellent in taste and flavor of a product; is excellent in nutrition and preservation; is mass-produced by standardizing quality; and is used as an alternative product for export by using the kimchi using Korean traditional foods because various layers consume the kimchi. The present invention is provided to increase a storage method and a distribution period of the kimchi; commercialize the excellence of functional kimchi through an original taste; be preferred by all ages; and offer a new oriental and western mixed food which is desirable in nutrition. The kimchi chip is a dry kimchi kimchi chip or a jujube kimchi chip. The kimchi chip can be a soybean sprout kimchi chip, a soybean bran kimchi chip, or a soybean roast kimchi chip. The present invention is provided to easily store and carry the kimchi chip, thereby maintaining freshness, flavor, and taste of the kimchi chip. The kimchi chip can be used as various topping materials such as snacks, drinks, kimchi powder, rice, pizza, etc.; and can be conveniently stored and carried by busy workers, mountaineering enthusiasts, fishing enthusiasts, and people who travel abroad.

Description

Manufacturing method of kimchi chips and kimchi chips prepared accordingly {A process for the preparation of kimchi chips and kimchi chips prepared therefrom}

The present invention relates to a method of producing kimchi chips and to kimchi chips produced thereby. More specifically, the present invention relates to kimchi chips that maintain the unique ripening and fermentation characteristics of kimchi nutritionally, are not only long-term storage and easy to carry, but also maintain the freshness, flavor, and flavor of kimchi. It relates to a method of manufacturing dried kimchi kimchi chips or spicy kimchi chips that are rich in taste and can be usefully used for snacks, snacks, or in the preparation of various foods, and to the dried kimchi kimchi chips or spicy kimchi chips manufactured thereby.

Kimchi represents Korea's unique traditional food, and as its unique nutritional properties have been scientifically revealed, it has become widely known internationally, and the number of people eating it is increasing significantly. In general, kimchi was traditionally manufactured in the form of kimchi using vegetables such as cabbage, radish, young radish, cucumber, green onion, and mustard as main ingredients, but with the manufacture of canned kimchi in 1967, there was a lot of interest in manufacturing kimchi on a factory scale. Moreover, the need for commercial kimchi is being emphasized due to economic and social changes such as changes in residential environments due to rapid economic growth, development of the processed food industry, increased social participation of women, rapid growth of the restaurant industry, and increase in group meals.

Kimchi, a variety of products, is generally manufactured and sold because it has problems such as odor problems during handling, leakage or splashing of kimchi juice, or difficulty in carrying kimchi by wrapping it in plastic when traveling or hiking. Although nutritional value and flavor are deeply embedded in the emotions of our dietary culture, and despite the rapid increase in international demand, storage is difficult due to the inherent characteristics of fermented foods such as the large number of ingredients, mixing ratio and conditions, etc. As a result, it could not be mass-produced and diversified.

Specifically, despite the nutritional excellence of kimchi, there is a very urgent need to manufacture dried kimchi that has convenience of distribution, long-term storage, convenience of carrying, and excellent taste. Moreover, kimchi with excellent nutrition can be enjoyed by people of all ages. There is a need to provide dried kimchi that can be consumed conveniently and easily.

Republic of Korea Patent No. 439153 relates to a 'method for producing snack kimchi', specifically, rapidly freezing fermented and aged kimchi, vacuum drying it, and then frying it, or pulverizing the dried kimchi into fine particles. This relates to a method of forming kimchi into a uniform shape and then frying it to produce kimchi that is easy to store, easy to carry, and can be used as a snack or snack with alcohol. However, in the case of snack kimchi like this, not only is it difficult to call it snack kimchi as it is a method of drying kimchi and powdering it, but there is also the problem of not being able to enjoy the original taste and aroma of kimchi, and the taste and aroma during freeze-drying. The loss of is a very big problem.

In this way, kimchi with excellent nutrition can be conveniently carried by people of all ages and genders, and can be easily enjoyed regardless of time and place. It is especially beneficial to the health of domestic and foreign drinkers who enjoy alcoholic beverages from the perspective of spreading Korean culture. There is a need to provide snack-type dried kimchi with excellent taste and aroma, but there is no alternative yet.

Meanwhile, as living standards have improved recently, consumers' food preferences have become more diverse and sophisticated, and there is a growing tendency to prefer processed foods that are easy to cook and have high taste preferences. Among them, the consumption of snacks, bread, etc. as a substitute for rice is increasing significantly due to the westernization of eating habits and the tendency to pursue convenient eating habits. In accordance with this trend, recent research has been conducted on confectionery and bread to contain various functional substances that can improve their usefulness, breaking away from the conventional manufacturing method of simply using wheat flour or rice powder.

Therefore, the technical problem to be solved by the present invention was derived to solve the above problems, and is to provide a method of manufacturing kimchi chips that are easy to store and carry for a long time while nutritionally maintaining the unique fermentation characteristics of kimchi. It is for.

Another technical problem to be solved by the present invention is to provide kimchi chips manufactured according to the above manufacturing method.

In order to solve the above technical problems, the present invention provides a method for producing kimchi chips, comprising the following steps:

(S1) manufacturing kimchi;

(S2) ripening the prepared kimchi;

(S3) Cutting the aged kimchi and then spreading it out individually in the same shape as the kimchi; and

(S4) Low-temperature drying of the spread kimchi at a temperature of 60°C or lower.

Preferably, the low temperature drying is characterized by hot air drying at 40 to 60°C, followed by cold air drying and vacuum drying.

Preferably, the hot air drying is performed for 6 to 12 hours so that the moisture content is 20 to 30%.

Preferably, the cold air drying is performed for 2 to 5 hours so that the moisture content is 10 to 20% by weight.

Preferably, the freeze-vacuum drying is performed until the moisture content is 2 to 7% by weight.

In order to solve the other technical problems described above, the present invention provides kimchi chips manufactured according to the above manufacturing method.

Preferably, the kimchi chips are dry kimchi kimchi chips or spicy kimchi chips.

In this way, the kimchi chips made with kimchi as the main ingredient of the present invention are excellent in terms of texture and preference as well as nutrition and preservation, can be mass-produced due to standardization of quality, and can be consumed by various classes, thus contributing to Korean tradition. Using food-based kimchi can be useful as an alternative product for export. In addition, by extending the storage method and shelf life of kimchi, not only can the excellence of functional kimchi be commercialized through its unique taste, but it can also provide a new East-West blended food that can be preferred by all age groups and is also desirable in terms of nutrition. Therefore, the kimchi chips according to the present invention may be dried kimchi kimchi chips or maeuk kimchi chips, specifically, Silbee cabbage kimchi chips, Silbee green onion kimchi chips, or Silbee stir-fried kimchi chips. In addition, the freshness, flavor, and taste of kimchi are maintained as is, making it a snack. , it can be used as a side dish for drinks, kimchi stew, ramen, etc., and as a variety of topping ingredients for pizza. It has no odor, so it is easy to store and carry, and can be enjoyed easily anytime, anywhere. It is expected that

The following drawings attached to this specification illustrate preferred embodiments of the present invention, and serve to further understand the technical idea of the present invention along with the contents of the above-described invention. Therefore, the present invention is limited to the matters described in such drawings. It should not be interpreted in a limited way.
Figure 1 is a photograph showing an example of kimchi chips manufactured according to the present invention.
Figure 2 is a photograph showing an example of packaged kimchi chips manufactured according to the present invention.

Hereinafter, the present invention will be described in more detail.

The present invention provides a method for producing kimchi chips, comprising the following steps:

(S1) manufacturing kimchi;

(S2) ripening the prepared kimchi;

(S3) Cutting the aged kimchi and then spreading it out individually in the same shape as the kimchi; and

(S4) A step of drying the spread kimchi at low temperature.

According to the present invention, not only can kimchi be stored for a long period of time and be easily transported while nutritionally retaining its unique aging and fermentation characteristics, but the freshness, flavor, and taste of kimchi are rich, so it can be usefully used for snacks, snacks, or cooking various foods. Kimchi chips can be manufactured.

According to one embodiment of the present invention, the low temperature drying is drying at a temperature of 60°C or lower, and the low temperature drying is characterized by hot air drying at 40 to 60°C followed by vacuum freeze drying.

Drying methods have been developed in several stages, from hot air drying (A/D), cold air drying, and vacuum drying to freeze vacuum drying (F/D).

Hot air drying is a method of drying raw kimchi (undried kimchi) by blowing hot wind on it, cold air drying is a method of blowing cold wind on the raw material, and vacuum drying is a method of extracting moisture by lowering the atmospheric pressure to lower than atmospheric pressure. Freeze vacuum drying is a method of quickly freezing the material and then sublimating the moisture in a high vacuum and at a temperature below 0°C.

The hot air drying has the disadvantage that when the hot air dried kimchi is rehydrated (restored), its texture and taste are significantly different from the original, and tissue damage and flavor deterioration may occur due to heat.

The freeze-vacuum drying maintains the temperature of food that is unstable due to its high moisture content below the freezing point, so there is little change in ingredients and little loss of volatile ingredients. In addition, since it is dried in a frozen solid state, the shape does not change, and the moisture content after drying is very low, making grinding and rehydration (restoration) very easy. Since it is processed under a sealed vacuum, there is no oxidation or bacterial contamination, and the remaining moisture is low, making it easy to preserve. It has the advantage of being excellent and easy to transport. However, compared to other drying methods, the risk of oxidation during the distribution process is high because the volume is large and there are many pores, so the surface area in contact with air is large. In the case of cutting raw kimchi and freeze-vacuum drying, the kimchi broth is lost during the drying process. Because the kimchi tissues form clumps and do not fall off individually, there is a disadvantage that it is difficult to package the desired quantity.

According to one embodiment of the present invention, the low temperature drying is characterized by hot air drying at 40 to 60°C, followed by cold air drying and vacuum drying.

The hot air drying is performed for 6 to 12 hours so that the moisture content is 20 to 30%, and the cold air drying is performed for 2 to 5 hours so that the moisture content is 10 to 20% by weight. , The freeze-vacuum drying is characterized in that it is performed until the moisture content is 2 to 7% by weight.

If the hot air drying is performed to a moisture content of less than 20% by weight, heat damage to the kimchi may occur, and if it exceeds 30% by weight, a lot of moisture remains and the kimchi may stick together during the subsequent vacuum freeze-drying process. Since the vacuum freeze-drying time is long, it is preferable to hot-air dry to a moisture content of 20 to 30% by weight.

The cold air drying is performed for 2 to 5 hours so that the moisture content is 10 to 20% by weight.

The cold air-dried kimchi is vacuum freeze-dried. At this time, vacuum freeze-drying is performed until the moisture content is 2 to 7% by weight. If dried to less than 2% by weight, economic feasibility decreases and kimchi may suffer heat damage. In addition, if it exceeds 7% by weight, there is a risk of microorganisms growing and the kimchi chips may stick to each other in a sticky state due to insufficient drying, so it is preferable to dry at 2 to 7% by weight.

Specifically, kimchi is pre-frozen at -20 to -40°C for 6 to 10 hours until completely frozen. Freezing below -40℃ reduces economic feasibility, and freezing above -20℃ may result in the semi-dried kimchi not being frozen well to the inside and the texture may become tough after vacuum freeze-drying. Therefore, -20 to -40℃ is recommended. desirable. In addition, if frozen for less than 6 hours, non-freezing may occur and during vacuum freeze-drying, the internal moisture may vaporize rather than sublimate, causing a boiling phenomenon. If it exceeds 10 hours, economic feasibility decreases, so 6 to 10 hours is recommended. desirable.

Next, the pre-frozen kimchi is placed in a vacuum state of 0.4 Torr or less. At a higher vacuum than this, frozen moisture may evaporate rather than sublimate during vacuum freeze-drying, so it is preferable to set it to 0.4 Torr or less.

To sublimate the frozen moisture in kimchi, vacuum freeze-drying is performed at a hotplate temperature of 45-80°C for 10-24 hours. If performed below 45℃, the drying efficiency is low, and if exceeded 80℃, kimchi may suffer heat damage, so it is preferable to vacuum freeze-dry at 45-80℃. Additionally, freeze-drying to a moisture content of 2 to 7% by weight is preferably performed for 10 to 24 hours.

The temperature of the cooling trap, which adsorbs and freezes the sublimated moisture, is set to -40~0℃ considering economic efficiency, and vacuum freeze-drying can be considered completed when the temperature of the kimchi reaches about 60℃.

Preferably, the low temperature drying is characterized by a cyclic reduced pressure drying method.

In one embodiment of the present application, the kimchi drying step includes at least one drying unit for drying kimchi; an air supply unit supplying air to the drying unit; an air suction unit that suctions the air supplied to the drying unit and reduces the pressure within the drying unit; and a drying filter that removes moisture contained in the sucked air, wherein the drying unit includes a temperature control unit for maintaining the temperature within the drying unit, and the air passing through the air intake unit and the drying filter. It may be dried using a circulation-type reduced-pressure drying device, wherein the air is re-supplied to the drying unit by the air supply unit, but is not limited thereto.

In one embodiment of the present application, the kimchi drying step may be drying using a cyclic reduced-pressure drying method, but is not limited thereto. Conventionally, dried kimchi was manufactured using hot air drying or freeze drying, but this had the problem of deteriorating the original taste, aroma, and nutrients of kimchi, so to solve this problem, a circular decompression drying method was used. By controlling the air pressure, temperature, and humidity inside the dryer to a constant equilibrium state, evaporation of moisture is improved by reduced pressure even at low temperatures, allowing the aged kimchi to be used as is without loss of taste, aroma, nutrients, color, or texture. It is possible to manufacture dried kimchi kimchi chips that preserve the original shape and retain the original texture and taste of kimchi even when eaten.

Kimchi of the present invention can be prepared by pickling cabbage according to a conventional method and then mixing it with cabbage seasoning.

In one embodiment of the present application, the step of pickling cabbage includes soaking the cabbage in salt water with a concentration of 5 to 7% in an amount equivalent to 2 to 4% by weight of the cabbage, and then salting the cabbage with salt of 5 to 7% by weight of the cabbage weight. After spraying, it may be immersed in salt water with a concentration of 5 to 7% in an amount equivalent to 2 to 4% by weight of the weight of the cabbage, but is not limited to this.

In the step of seasoning the pickled cabbage prepared in the cabbage pickling step for making kimchi, the pickled cabbage is taken out of the salt water, rinsed in clean water two or three times, drained in a colander and stored separately, and the cabbage seasoned in various ways. You can use kimchi ingredients.

In one embodiment of the present invention, the cabbage seasoning is prepared by mixing 1 to 4 parts by weight of glutinous rice powder with 140 to 160 parts by weight of water, based on 100 parts by weight of the pickled cabbage, and added to the glutinous rice paste, 40 to 60 parts by weight of radish, 5 to 15 parts by weight of onions, 2 to 7 parts by weight of garlic slices, 1 to 5 parts by weight of ginger, 3 to 7 parts by weight of salted shrimp, 2 to 6 parts by weight of green onions, and 2 to 8 parts by weight of sugar. It may be manufactured by mixing, but is not limited thereto.

In one embodiment of the present invention, the kimchi ripening step of step (S2) may be aging to pH 4.2 to 4.4, but is not limited thereto.

According to one embodiment of the present invention, the kimchi ripening step may be aging at 5°C for 3 to 7 days, or at 15°C for 2 to 4 days, but is not limited thereto.

In one embodiment of the present application, the kimchi ripening step may be maturing the kimchi to an acidity of 0.5 to 0.7%, but is not limited thereto.

In one embodiment of the present invention, in the kimchi cutting step of step (S3), the raw material kimchi is cut to the required size, but in the case of kimchi mixed with seasoning in the cut state, the cutting step is omitted. Next, the kimchi is placed in a sieve and subjected to natural dehydration by gravity. The dehydration time is preferably 30 minutes to 1 hour.

The prepared kimchi chips are vacuum packaged according to a method known in the art, and the packaging material is also commonly used in the art, so there is no particular limitation.

Meanwhile, the present invention provides kimchi chips manufactured according to the above manufacturing method.

According to one embodiment of the present invention, the kimchi chips are characterized as dried kimchi kimchi chips or spicy kimchi chips.

The kimchi may be cabbage kimchi, green onion kimchi, stir-fried kimchi, leaf mustard kimchi, or radish kimchi, and is particularly characterized as Silbi cabbage kimchi chips, Silbi green onion kimchi chips, or Silbi stir-fried kimchi chips.

Kimchi chips made with kimchi as the main ingredient of the present invention are excellent not only in terms of texture and preference, but also in terms of nutrition and preservation, can be mass-produced due to standardization of quality, and can be consumed by various classes, making it possible to use Korean traditional foods. Kimchi can be useful as an alternative product for export. In addition, by extending the storage method and shelf life of kimchi, not only can the excellence of functional kimchi be commercialized through its unique taste, but it can also provide a new East-West blended food that can be preferred by all age groups and is also desirable in terms of nutrition. Therefore, the kimchi chips according to the present invention may be dried kimchi kimchi chips or maeuk kimchi chips, specifically, Silbee cabbage kimchi chips, Silbee green onion kimchi chips, or Silbee stir-fried kimchi chips. In addition, the freshness, flavor, and taste of kimchi are maintained as is, making it a snack. , it can be used as a side dish for drinks, kimchi stew, ramen, etc., and as a variety of topping ingredients for pizza. It has no odor, so it is easy to store and carry, and can be enjoyed easily anytime, anywhere. It is expected that

The dried chips manufactured in this way are in the state of individually separated snacks. Therefore, the problem of existing freeze-vacuum dried kimchi, in which kimchi pieces are lumped together by the kimchi broth and do not fall off individually, is solved, making weighing and packaging easy.

Hereinafter, to aid understanding of the present invention, it will be described in detail through examples. However, the embodiments according to the present invention may be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

<Test Example 1> Sensory evaluation

In order to observe the sensory characteristics of the kimchi chips according to the present invention, a sensory test was conducted on the kimchi chips. For comparison, unlike the present invention, kimchi chips dried only by hot air drying (Comparative Example 1) and kimchi chips dried only by vacuum freeze drying (Comparative Example 2) were used. The results are shown in Table 1 below.

Sensory tests for taste, aroma, crunchy texture, appearance, and overall preference were conducted three times on 30 sensory testers.

The test method used was a 5-point comparison scale, where 5 points were given for very good, 4 points for good, 3 points for average, 2 points for dislike, and 1 point for very dislike, and the final response scores were added together. The arithmetic mean value was calculated.

Example 1 Comparative Example 1 Comparative Example 2 taste 4.9 3.2 3.5 incense 4.9 1.1 1.2 Crispy texture 4.9 1.5 1.5 Exterior 4.9 4.5 4.4 overall preference 4.9 2.8 3.3

As shown in Table 1, the kimchi chips manufactured in the present invention received the highest evaluation in terms of taste, aroma, crispy texture, appearance, and overall preference.

<Test Example 2> Microorganism detection test

Kimchi chips according to the present invention were stored under refrigerated conditions at 7 to 10°C, and samples were collected at weekly intervals to investigate changes in microbial quality of the product.

Microbial detection analysis was performed using a standard method in accordance with the Food Code, and a total of three quality control items: total bacterial count, coliforms, and Staphylococcus aureus were tested and confirmed. Samples that had been stored for more than 12 weeks were confirmed by adding mold items. 10 g of sample and 90 ml of sterilized saline solution (0.85%) were placed in a microbial sample homogenizer bag, homogenized using a microbial sample homogenizer, and used as a test solution. 1 ml of this test solution was dispensed onto 3M Petri film paper and placed in an incubator. After culturing at (37 ± 1°C) for 24 hours, colony-forming bacteria were counted and the average value of 2 to 3 repetitions was used to express the number of bacteria per g of sample (CFU/g). The mold was cultured in an incubator (28 ± 1°C) for more than 4 weeks and the detection results were confirmed.

The results are shown in Table 2 below.

storage duration Test Items Example 1 Comparative Example 1 Comparative Example 2 1 week later General bacterial count 1.2x10 2.4x10 2.3x10 coliforms N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. 2 weeks later General bacterial count 1.8x10 2.7x10 2.6x10 coliforms N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. 3 weeks later General bacterial count 2.5x10 3.7x10 3.6x10 coliforms N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. 4 weeks later General bacterial count 2.8x10 4.6x10 4.5x10 coliforms N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. mold N.D. N.D. N.D.

As shown in Table 2, after storage for one week, the total bacterial count was 2.4x10 CFU/g and 2.3x10 CFU/g for the kimchi chips of Comparative Examples 1 and 2, respectively, and 1.2x10 CFU/g for the kimchi chips according to the present invention. Compared to , the total number of bacteria was slightly higher, and coliforms and Staphylococcus aureus were not detected in all samples.

<Test Example 3> Evaluation of storage properties of kimchi chips

After storing the kimchi chips according to the present invention for 4 weeks at ??1°C, evaluation of odor and crispy texture was performed in the same manner as Test Example 1, and is shown in Table 3 below.

storage duration unpleasant smell
Crispy texture Example 1 2 weeks later 4.9 4.8 4 weeks later 4.7 4.5 Comparative Example 1 2 weeks later 2.7 1.3 4 weeks later 1.8 0.4 Comparative Example 2 2 weeks later 2.5 1.2 4 weeks later 1.5 0.2

As shown in Table 3, the kimchi chips according to the present invention had almost no unpleasant odor until 4 weeks after storage and had a crispy texture, while the kimchi chips of Comparative Examples 1 and 2 began to emit an unpleasant odor after 2 weeks of storage. After 4 weeks, the crunchy texture had almost disappeared.

As the specific parts of the present invention have been described in detail above, it is clear to those skilled in the art that these specific techniques are merely preferred embodiments and do not limit the scope of the present invention. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (6)

Method for producing kimchi chips comprising the following steps:
(S1) manufacturing kimchi;
(S2) ripening the prepared kimchi;
(S3) Cutting the aged kimchi and then spreading it out individually in the same shape as the kimchi; and
(S4) Low-temperature drying of the spread kimchi at a temperature of 60°C or lower. According to claim 1,
The low-temperature drying is a method of producing kimchi chips, characterized in that hot air drying at 40 to 60 ° C., followed by cold air drying and vacuum drying. According to claim 2,
A method of producing kimchi chips, characterized in that the hot air drying is performed for 6 to 12 hours so that the moisture content is 20 to 30%. According to claim 2,
A method of producing kimchi chips, characterized in that the cold air drying is performed for 2 to 5 hours so that the moisture content is 10 to 20% by weight. According to claim 2,
A method of producing kimchi chips, characterized in that the freeze-vacuum drying is performed until the moisture content is 2 to 7% by weight. Kimchi chips manufactured according to the manufacturing method according to any one of claims 1 to 5.