Method for producing kimchi seasoning and kimchi seasoning produced thereby

Abstract

The present invention relates to a method for producing kimchi seasoning and kimchi seasoning produced thereby, more specifically to a method for producing kimchi seasoning that uses sodium-reduced liquid of water kimchi and enzyme-treated anchovy sauce to produce the original taste of kimchi, with less odor and more savory taste, and to kimchi seasoning produced by the method.

Description

Kimchi seasoning manufacturing method and kimchi seasoning manufactured thereby

[0001] The present invention relates to a method for manufacturing kimchi seasoning and a kimchi seasoning manufactured thereby, and more specifically, to a method for manufacturing kimchi seasoning and a kimchi seasoning manufactured thereby, which uses a water kimchi broth with reduced sodium and anchovy sauce treated with enzymes to bring out the original flavor of kimchi while reducing off-flavors and enhancing savory flavor.

[0002] Kimchi is generally made by salting main ingredients such as cabbage, mixing in additional ingredients such as red pepper powder, garlic, and ginger, and fermenting them in an environment where low temperatures are maintained.

[0003] As its nutritional value begins to be scientifically proven worldwide, interest in and demand for kimchi is increasing.

[0004] However, if kimchi ferments or becomes rancid during distribution, causing its texture to soften, the product's value declines. Therefore, there is a need for technology that can economically extend the ripening period of kimchi and enhance its sensory flavor.

[0005] Recently, powdered kimchi or kimchi seasoning has been developed that not only provides storage properties using kimchi as a basic ingredient, but also contains the flavor of kimchi while harmonizing with various ingredients.

[0006] Examples of related technologies are disclosed in Korean Patent Registration No. 10-1933832 (Document 1) and Korean Patent Publication No. 10-2023-0046435 (Document 2).

[0007] Document 1 discloses a method for manufacturing kimchi powder, which comprises: a kimchi material preparation step of washing and refining kimchi materials including cabbage and side ingredients; a cabbage pickling step of salting and washing the cabbage; a kimchi material liquefaction step of wet-pulverizing the washed and refined kimchi materials while adding 5 to 15 wt% of seasoning broth to the cabbage to make it flowable and liquefying it, and adding lactic acid bacteria to make a kimchi material liquid; a fermentation step of fermenting the kimchi material liquid in the flowable and liquefied state while stirring it at a temperature ranging from 10°C to 5°C to make kimchi liquid; a centrifugation step of separating kimchi solids and kimchi broth from the kimchi liquid in the flowable and liquefied state; and a powdering step of freeze-drying the kimchi solids and kimchi broth separately to make powder and then mixing them to make kimchi powder.

[0008] However, as previously described, the freeze-drying method has been used as a drying method to produce powdered kimchi containing live lactic acid bacteria. However, this freeze-drying method has the disadvantage of taking a long time to dry.

[0009] Document 2 discloses a method for manufacturing kimchi seasoning, which comprises the steps of drying and then grinding kimchi to obtain kimchi powder; fermenting red pepper seeds with Bacillus bacteria to obtain fermented red pepper seeds; and mixing the kimchi powder, fermented red pepper seeds, red pepper powder, and auxiliary ingredients.

[0010] However, the conventional technology described above has a problem in that it generates an off-flavor characteristic of salted seafood because it uses old kimchi and fermented kimchi with salted seafood added in the process of obtaining kimchi powder.

[0011] The present invention has been devised to solve the problems described above, and the purpose is to provide a method for manufacturing kimchi seasoning that reduces off-flavor and increases savory flavor by using water kimchi broth with reduced sodium and anchovy sauce treated with enzymes, and a kimchi seasoning manufactured thereby.

[0012] In addition, the purpose is to provide a method for manufacturing kimchi seasoning that enhances flavor by adding various extracts during the manufacturing of water kimchi, prevents kimchi from going rancid, and has an antioxidant effect, as well as a kimchi seasoning manufactured thereby.

[0013] In order to achieve the above object, the method for manufacturing kimchi seasoning according to the present invention comprises the steps of (1) preparing water kimchi by mixing pickled cabbage with seasoning; (2) adding kelp extract to the water kimchi prepared in step (1) and maturing it at 50 to 70°C for 3 to 5 hours; (3) selecting the matured water kimchi of step (2) and separating it into solid matter and broth; (4) adding an enzyme to anchovy sauce and reacting it at 50 to 70°C for 11 to 13 hours, and then leaving it at 80 to 90°C for 25 to 35 minutes to inactivate the enzyme; (5) mixing the separated broth of step (3), the enzyme-treated anchovy sauce of step (4), and seasoning; (6) heating the mixed mixture of step (5) at a temperature of 80 to 100°C; And (7) a step of spray drying the heated mixture of step (6).

[0014] The above step (1) of making water kimchi is characterized by including the steps of: pickling cabbage in salt water; mixing a vitamin tree leaf extract obtained by filtering and extracting vitamin tree leaves with a broccoli extract obtained by hot water extraction and filtering broccoli in a weight ratio of 1:0.5 to 1 to make a mixture; mixing red pepper powder, sugar, corn syrup, radish, garlic, green onion, onion, ginger, anchovy sauce, shrimp sauce, and refined salt to make a seasoning; and mixing the pickled cabbage with the mixture and seasoning.

[0015] The kelp extract of the above step (2) is characterized by being manufactured by mixing kelp, alcohol, and purified water, extracting at 85 to 95°C for 1 to 3 hours, adding dextrin and refined salt to the extract, heating at 80 to 90°C, and concentrating the heated extract to 48 brix.

[0016] The enzyme of step (4) above is characterized as being a protease.

[0017] The seasoning of the above step (5) is, based on the total weight of the seasoning, 10 to 12 parts by weight of refined salt, 4 to 5 parts by weight of citron, 0.5 to 1.5 parts by weight of gum Arabic, 1 to 3 parts by weight of rapeseed oil, 0.4 to 0.8 parts by weight of kimchi oil, 0.2 to 0.6 parts by weight of 5'-disodium ribonucleotide, 0.5 to 0.9 parts by weight of 5'-inosinate disodium, 0.4 to 0.8 parts by weight of kimchi base oil, 0.1 to 0.3 parts by weight of potassium phosphate monobasic, 0.1 to 0.3 parts by weight of lecithin, 0.1 to 0.3 parts by weight of lactic acid, 0.2 to 0.4 parts by weight of polysorbate, 0.1 to 0.3 parts by weight of oleoresin capsicum 100,000 SHU, 0.2 to 0.4 parts by weight of disodium succinate, and oleoresin capsicum It is characterized by containing 1,500,000 SHU 0.04~0.06 parts by weight.

[0018] The above kimchi oil is characterized by containing soybean oil, garlic oil, ginger oil, mustard oil, onion oil, and glacial acetic acid.

[0019] The above kimchi base oil is characterized by containing soybean oil, garlic oil, oleoresin ginger, paprika extract pigment, ginger oil, oleoresin capsicum, glacial acetic acid, sesame oil, mustard oil, and onion oil.

[0020] Meanwhile, the present invention provides kimchi seasoning manufactured by the above manufacturing method.

[0021] As described above, the kimchi seasoning manufacturing method according to the present invention and the kimchi seasoning manufactured thereby have the effect of reducing off-flavor and increasing savory taste by using water kimchi broth with reduced sodium and using anchovy sauce treated with enzymes.

[0022] Additionally, by adding various extracts when making water kimchi, the flavor is enhanced, kimchi is prevented from going rancid, and antioxidant effects are promoted.

[0023] Hereinafter, the most preferred embodiment of the present invention will be described in detail to enable a person having ordinary skill in the art to easily carry out the present invention.

[0024]

[0025] The kimchi seasoning manufacturing method according to the present invention includes (1) a step of manufacturing water kimchi, (2) a step of maturing water kimchi, (3) a step of separating solids and broth of water kimchi, (4) a step of treating anchovy sauce with enzymes, (5) a step of mixing, (6) a step of heating, and (7) a step of spray drying.

[0026] The above step (1) is the step for making water kimchi, which is the step for making water kimchi by mixing pickled cabbage with seasoning. Specifically, water kimchi is made through a pickling step, a mixture preparation step, a seasoning preparation step, and a mixing step.

[0027] First, the pickling step involves trimming and sorting the cabbage and then soaking it in brine. The pickled cabbage is then washed in clean water and dehydrated.

[0028] The above mixture manufacturing step is a step of manufacturing a mixture by mixing a vitamin tree leaf extract obtained by adding ethanol to vitamin tree leaves and filtering them, and a broccoli extract obtained by hot water extracting broccoli and filtering them, at a weight ratio of 1:0.5 to 1.

[0029] Vitamin tree is a shrub belonging to the barley family and contains more than 100 kinds of ingredients, and in particular, it contains many effective ingredients such as vitamins (A, B, C, E, F, K).

[0030] The above vitamin tree leaf extract is prepared by washing vitamin tree leaves, drying them, and filtering and extracting the dried leaves with ethanol.

[0031] The above broccoli extract is prepared by adding 10 times (v / w) of water to broccoli, extracting it with hot water at 70 to 100°C for 1 to 2 hours, and then filtering.

[0032] It is preferable to add the mixture of the above vitamin tree leaf extract and broccoli extract in an amount of 0.01 to 0.1 parts by weight based on 100 parts by weight of water kimchi.

[0033] If the content of the above mixture is less than 0.01 part by weight, the antioxidant effect and anti-oxidation effect of kimchi are minimal, and if it exceeds 0.1 part by weight, the flavor of kimchi may be reduced.

[0034] By mixing the above vitamin tree leaf extract and broccoli extract to make a mixture, the effective ingredient of vitamin tree leaf, vitamin E, and the effective ingredient of broccoli, vitamin C, come together to double the antioxidant effect.

[0035] In this way, by adding a mixture of natural antioxidants, vitamin tree leaf extract and broccoli extract, to the process of making water kimchi, it not only prevents kimchi from going rancid but also has an antioxidant-enhancing effect.

[0036] The above seasoning manufacturing step is the step of manufacturing the seasoning by mixing red pepper powder, sugar, corn syrup, radish, garlic, green onion, onion, ginger, anchovy sauce, shrimp sauce, and refined salt.

[0037] Red pepper powder is spicy yet sweet, has strong pigmentation and is high in vitamin C. When combined with salted seafood and salt, it produces enzymes that help break down fat in the body.

[0038] Sugar serves to neutralize the strong flavors of each ingredient in the seasoning mixture.

[0039] The syrup maintains the gloss of the seasoning and plays a role in controlling the savory taste of the water kimchi.

[0040] Radish is thinly sliced ​​radish and is rich in nutrients such as vitamins B and C, and contains a lot of amylase and dietary fiber, which plays a role in giving kimchi a refreshing taste.

[0041] Garlic plays a role in enhancing sterilization and antibacterial action.

[0042] It has antibacterial and detoxifying effects.

[0043] Onions contain glucose, fructose, and maltose, which provide sweetness.

[0044] Ginger stimulates the appetite, aids digestion, and has antibacterial properties, so it is used in kimchi seasoning to enhance the flavor of the seasoning.

[0045] Anchovy sauce is made by autodigestion by the protein-decomposing enzymes and microbial activity present in the flesh of the salted seafood raw material, which breaks down the high molecular weight peptides into dipeptides, tripeptides, and free amino acids, which play a role in imparting a unique salty taste when used in kimchi seasoning.

[0046] Shrimp paste is rich in nutrients such as digestive enzymes, vitamin B1, and niacin, and plays a role in adding savory flavor to kimchi.

[0047] Refined salt acts as a seasoning to add flavor to water kimchi seasoning.

[0048] In addition, when making seasoning, chives or mustard greens can be added along with the above ingredients, and glutinous rice paste or wheat flour paste can also be added.

[0049] The mixing ratio of the ingredients that make up the above water kimchi seasoning can be arbitrarily adjusted within a certain range according to the preferred taste.

[0050] The above mixing step involves mixing the pickled cabbage with the mixture and seasoning. The process of mixing the pickled cabbage, mixture, and seasoning can be performed using the mixing process typically used in kimchi making.

[0051] Meanwhile, in the present invention, in the process of mixing the pickled cabbage with the mixture and seasoning in step (1), an enzyme extract of the lactic acid bacteria can be further added.

[0052] The above-mentioned auditory enzyme extract is prepared by adding 5 times (v / w) of water to the pulverized Codium fragile and heating to 60°C to prepare an auditory solution, adding 1% (w / v) of protease (ProteAX) to the prepared auditory solution relative to the auditory solution, and then performing an enzyme reaction at 60°C for 3 hours, extracting the enzyme-reacted auditory solution at 100°C for 1 hour, and then filtering.

[0053] It is preferable to add the above-mentioned auditory enzyme extract in an amount of 0.01 to 0.1 parts by weight based on 100 parts by weight of water kimchi.

[0054] If the content of the above-mentioned auditory enzyme extract is less than 0.01 part by weight, the effect of reducing sodium and enhancing flavor is minimal, and if it exceeds 0.1 part by weight, there is a risk of the product spoiling.

[0055] Meanwhile, in the present invention, in the process of mixing the pickled cabbage with the mixture and seasoning in step (1), a loquat fruit extract can be further added.

[0056] The loquat tree (Lupinus arguta) is an evergreen small tree belonging to the Rosaceae family, cultivated primarily in southern Korea. Its fruit is yellowish-brown in appearance and juicy and tender, and has been used as a food since ancient times. It is known to be rich in free sugars, carotene, vitamin C, polyphenol compounds, and minerals.

[0057] The above loquat fruit extract is prepared by adding 3 to 10 (v / w) of water to loquat fruit from which the seeds have been removed, extracting the mixture with hot water at 90 to 100°C for 1 to 2 hours, and then filtering.

[0058] It is preferable to add the above-mentioned loquat fruit extract in an amount of 0.01 to 0.1 parts by weight based on 100 parts by weight of water kimchi. If the content of the above-mentioned loquat fruit extract is less than 0.01 parts by weight, the antioxidant promotion effect is minimal, and if it exceeds 0.1 parts by weight, the flavor of the kimchi may be reduced.

[0059] The above step (2) is the water kimchi maturation step, which is the step of adding kelp extract to the water kimchi manufactured in the above step (1) and maturing it at 50 to 70°C for 3 to 5 hours.

[0060] The above kelp extract is manufactured by mixing kelp, alcohol, and purified water, extracting at 85-95°C for 1-3 hours, adding dextrin and refined salt to the extract, heating at 80-90°C, and concentrating the heated extract to 48 brix.

[0061] By mixing alcohol into kelp and extracting it, the fat-soluble components of kelp can be extracted, and an extract containing vitamins A, D, and E can be obtained.

[0062] In this way, by adding kelp extract to water kimchi, the organic acid contained in the kelp adds to the savory taste of the water kimchi, and the large amount of potassium contained has the effect of reducing sodium.

[0063] The above step (3) is a step for separating the solids and broth of the water kimchi, and is a step for selecting the water kimchi aged in the above step (2) and separating it into solids and broth.

[0064] Water kimchi can be sorted using a vibrating screen with a magnetic bar installed as a sorting separator, and can be sorted and separated by passing through a 16-mesh vibrating screen.

[0065] The broth separated through the above steps is later mixed with anchovy sauce, seasoning, etc.

[0066] The above step (4) is an enzyme treatment step for anchovy fish sauce, which is a step of adding an enzyme to anchovy fish sauce, reacting it at 50 to 70°C for 11 to 13 hours, and then leaving it at 80 to 90°C for 25 to 35 minutes to inactivate the enzyme. It is preferable that the enzyme is a protease.

[0067] That is, in the above step (4), it is preferable to react at 50-70℃ for 11-13 hours and then leave it at 80-90℃ for 25-35 minutes to prevent the activity of protein-decomposing enzymes from becoming active and to allow the taste components contained in the anchovy sauce to sufficiently penetrate into the salted seafood raw material. The anchovy sauce that has gone through this process reduces off-flavors and enhances savory flavor, thereby improving sensory quality and preference.

[0068] The above step (5) is a mixing step, which is a step of mixing the separated broth of the above step (3), the enzyme-treated anchovy sauce of the above step (4), and the seasoning.

[0069] In the above step (5), various food additives are added and mixed to enhance the unique color and flavor of kimchi and to complement the spiciness.

[0070] Accordingly, the above seasoning contains, based on the total weight of the seasoning, 10 to 12 parts by weight of refined salt, 4 to 5 parts by weight of citron, 0.5 to 1.5 parts by weight of gum Arabic, 1 to 3 parts by weight of rapeseed oil, 0.4 to 0.8 parts by weight of kimchi oil, 0.2 to 0.6 parts by weight of 5'-disodium ribonucleotide, 0.5 to 0.9 parts by weight of 5'-inosinate disodium, 0.4 to 0.8 parts by weight of kimchi base oil, 0.1 to 0.3 parts by weight of potassium phosphate monobasic, 0.1 to 0.3 parts by weight of lecithin, 0.1 to 0.3 parts by weight of lactic acid, 0.2 to 0.4 parts by weight of polysorbate, 0.1 to 0.3 parts by weight of oleoresin capsicum 100,000 SHU, 0.2 to 0.4 parts by weight of sodium succinate, and oleoresin capsicum. Contains 1,500,000 SHU 0.04~0.06 parts by weight.

[0071] The above oleoresin capscicum is a liquid natural flavoring agent with a viscosity of light yellow to dark red obtained by extracting dried pepper fruits with an organic solvent, and is used to add spicy taste and aroma, and oleoresin capscicum 100,000 SHU and oleoresin capscicum 1,500,000 SHU can be used.

[0072] The above kimchi oil contains soybean oil, garlic oil, ginger oil, mustard oil, onion oil, and glacial acetic acid.

[0073] The above kimchi base oil contains soybean oil, garlic oil, oleoresin ginger, paprika extract pigment, ginger oil, oleoresin capsicum, glacial acetic acid, sesame oil, mustard oil, and onion oil.

[0074] The above step (6) is a heating step, which is a step of heating the mixture mixed in the above step (5) at a temperature of 80 to 100°C.

[0075] Although seasonings have high solubility in broth, it is desirable to heat to a temperature of 80 to 100°C for rapid and complete dissolution of the seasonings.

[0076] The above step (7) is a spray drying step, which is a step of spray drying the heated mixture of the above step (6).

[0077] That is, the step (7) above can be used to manufacture kimchi seasoning by drying using a spray dryer. The mixture supplied into the spray dryer can be sprayed in the form of droplets, and by supplying hot air above a certain temperature toward the droplets of the solution in the spray dryer, moisture can be evaporated and a powder with fine particles can be manufactured.

[0078]

[0079] Hereinafter, the present invention will be described in more detail by way of examples. However, the following examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following examples.

[0080]

[0081] <Example 1> Manufacturing of kimchi seasoning

[0082] Cabbage pickled in salt water was mixed with a seasoning made from a mixture of red pepper powder, sugar, corn syrup, radish, garlic, green onion, onion, ginger, anchovy sauce, shrimp sauce, refined salt, and starch to make water kimchi.

[0083] The kelp extract was added to the manufactured water kimchi and aged at 60℃ for 4 hours. The water kimchi was then sorted and separated into solids and broth.

[0084] Enzyme was added to anchovy sauce and reacted at 60℃ for 12 hours, then allowed to stand at 85℃ for 30 minutes to inactivate the enzyme.

[0085] Afterwards, 22 parts by weight of the separated broth, 22 parts by weight of enzyme-treated anchovy sauce, 11 parts by weight of refined salt, 4.5 parts by weight of citron, 1 part by weight of gum Arabic, 2 parts by weight of rapeseed oil, 0.6 parts by weight of kimchi oil, 0.4 parts by weight of 5'-disodium ribonucleotide, 0.7 parts by weight of 5'-inosinate, 0.6 parts by weight of kimchi base oil, 0.2 parts by weight of potassium phosphate monobasic, 0.2 parts by weight of lecithin, 0.2 parts by weight of lactic acid, 0.3 parts by weight of polysorbate, 0.2 parts by weight of oleoresin capsicum 100,000 SHU, 0.3 parts by weight of sodium succinate, and 0.05 parts by weight of oleoresin capsicum 1,500,000 SHU were mixed, and the mixed mixture was heated at a temperature of 90℃ and then spray-dried. Kimchi seasoning was manufactured.

[0086] <Example 2>

[0087] A mixture was prepared by pickling cabbage in salt water, adding ethanol to the leaves of the vitamin tree, filtering the extract, and mixing the broccoli extract obtained by hot water extraction and filtering the broccoli extract.

[0088] Pickled cabbage was mixed with a seasoning and mixture of red pepper powder, sugar, corn syrup, radish, garlic, green onion, onion, ginger, anchovy sauce, shrimp sauce, refined salt, and starch to make water kimchi.

[0089] The kelp extract was added to the manufactured water kimchi and aged at 60℃ for 4 hours. The water kimchi was then sorted and separated into solids and broth.

[0090] Enzyme was added to anchovy sauce and reacted at 60℃ for 12 hours, then allowed to stand at 85℃ for 30 minutes to inactivate the enzyme.

[0091] Afterwards, 22 parts by weight of the separated broth, 22 parts by weight of enzyme-treated anchovy sauce, 11 parts by weight of refined salt, 4.5 parts by weight of citron, 1 part by weight of gum Arabic, 2 parts by weight of rapeseed oil, 0.6 parts by weight of kimchi oil, 0.4 parts by weight of 5'-disodium ribonucleotide, 0.7 parts by weight of 5'-inosinate, 0.6 parts by weight of kimchi base oil, 0.2 parts by weight of potassium phosphate monobasic, 0.2 parts by weight of lecithin, 0.2 parts by weight of lactic acid, 0.3 parts by weight of polysorbate, 0.2 parts by weight of oleoresin capsicum 100,000 SHU, 0.3 parts by weight of sodium succinate, and 0.05 parts by weight of oleoresin capsicum 1,500,000 SHU were mixed, and the mixed mixture was heated at a temperature of 90℃ and then spray-dried. Kimchi seasoning was manufactured.

[0092] <Example 3>

[0093] Kimchi seasoning was prepared in the same manner as in Example 2, except that 0.05 parts by weight of the herbal enzyme extract was additionally added based on 100 parts by weight of water kimchi during the process of preparing water kimchi.

[0094] <Example 4>

[0095] Kimchi seasoning was prepared in the same manner as in Example 2, except that 0.05 parts by weight of loquat fruit extract was additionally added based on 100 parts by weight of water kimchi during the process of preparing water kimchi.

[0096] <Comparative Example 1>

[0097] Cabbage pickled in salt water was mixed with a seasoning and seasoning made from a combination of red pepper powder, sugar, corn syrup, radish, garlic, green onion, onion, ginger, anchovy sauce, shrimp sauce, refined salt, and starch to make water kimchi.

[0098] Afterwards, the water kimchi that had been aged for a certain period of time was freeze-dried and then crushed to produce kimchi seasoning.

[0099] Comparative Example 2

[0100] Kimchi seasoning was manufactured using the same method as Example 1, except that the process of adding kelp extract to the manufactured water kimchi and maturing it was omitted.

[0101] <Comparative Example 3>

[0102] Kimchi seasoning was prepared in the same manner as in Example 1, except that the enzyme treatment of anchovy sauce was omitted.

[0103] <Experimental Example 1> Antioxidant activity

[0104] In order to confirm the antioxidant effect of the kimchi seasoning manufactured in Examples 1 to 4 and Comparative Examples 1 to 3, tests were conducted using DPPH and ABTS test methods.

[0105] 1 g of each sample was dissolved in 40 ml of distilled water, shaken well, and centrifuged at 3000 rpm for 10 minutes using a centrifuge (Combi-514R, HANIL, Incheon, Korea) to obtain the supernatant. The radical scavenging activity for DPPH (2,2-diphenyl-1-picrylhydrazyl) was measured using the reducing power of DPPH. 9 ml of 0.2 mM DPPH solution (dissolved in 99.9% ethyl alcohol) was added to 1 ml of the sample, mixed for 10 seconds, reacted for 10 minutes in the dark at room temperature, and the absorbance was measured at a wavelength of 517 nm using a spectrophotometer.

[0106] In addition, 1 g of each sample was dissolved in 40 mL of distilled water, shaken well, and centrifuged at 3000 rpm for 10 minutes using a centrifuge (Combi-514R, HANIL, Incheon, Korea) to obtain the supernatant. 7 mM ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] and 2.45 mM potassium persulfate were mixed in a 1:1 ratio and left in a dark place at room temperature for 12 to 16 hours to form ABTS+, and then diluted with distilled water to an absorbance value of 0.900 ± 0.20 at 734 nm. 11.6 mL of the ABTS reaction mixture was added to 0.4 mL of the sample, mixed, reacted for 10 minutes at room temperature in a dark place, and then the absorbance was measured at 734 nm using a spectrophotometer.

[0107] Classification Antioxidant activity DPPH (%) ABTS (%) Example 1 10.56 ± 0.78 2.18 ± 0.68 Example 2 10.68 ± 0.54 2.21 ± 0.57 Example 3 10.76 ± 0.62 2.23 ± 0.48 Example 4 10.79 ± 0.46 2.25 ± 0.72 Comparative Example 16.75 ± 0.37 1.67 ± 0.52 Comparative Example 28.75 ± 0.42 1.86 ± 0.43 Comparative Example 38.68 ± 0.38 1.84 ± 0.67

[0108] As shown in Table 1 above, the results of measuring the antioxidant activity of kimchi seasonings showed that the kimchi seasonings of Examples 1 to 4 had higher antioxidant activity than the kimchi seasonings of Comparative Examples 1 to 3, and in particular, it was found that the antioxidant activity of the kimchi seasonings increased as the mixture and extract were additionally added during the process of making water kimchi.

[0109] <Experimental Example 2> Sensory Evaluation of Kimchi Seasoning

[0110] A sensory test was conducted on the garlic sauces of Examples 1 to 4 and Comparative Examples 1 to 2.

[0111] The sensory evaluation was conducted in the order of aroma, taste, color, and overall preference. Fifty adult men and women were selected and evaluated for aroma, taste, color, and overall preference. Scores were given on a 5-point scale (1 point: very bad, 2 points: bad, 3 points: average, 4 points: good, 5 points: very good), and the results are shown in Table 2.

[0112] Distinction Aroma Taste Color Overall Preference Example 14.14.14.24.1 Example 24.24.24.14.2 Example 34.34.34.24.3 Example 44.34.54.24.4 Comparative Example 13.63.53.53.5 Comparative Example 23.94.03.73.8 Comparative Example 33.73.93.83.8

[0113] As can be seen in Table 2 above, in the sensory evaluation of each item for fragrance, taste, color, and overall preference, the kimchi seasonings of Examples 1 to 4 were evaluated relatively better than the kimchi seasonings of Comparative Examples 1 to 3.

[0114] In particular, the kimchi seasoning of Examples 1 to 4 using water kimchi broth was relatively superior to the kimchi seasoning of Comparative Example 1 using freeze-dried and then crushed water kimchi.

[0115] In addition, the evaluators evaluated that the kimchi seasoning of Examples 1 to 4, which was made by fermenting water kimchi in kelp extract and using enzyme-treated anchovy sauce, was less salty and had no odor compared to the kimchi seasoning of Comparative Examples 1 to 3.

[0116] Therefore, in the overall preference, the kimchi seasonings of Examples 1 to 4 showed high preference, confirming that they had superior sensory characteristics overall compared to the kimchi seasonings of Comparative Examples 1 to 3.

[0117]

[0118] While the present invention has been described with reference to preferred embodiments, it will be apparent to those skilled in the art that various modifications can be made without departing from the scope of the invention. Therefore, the scope of the present invention should be construed as encompassing the many variations described in the claims.

[0119] The kimchi seasoning manufacturing method according to the present invention and the kimchi seasoning manufactured thereby are intended to contribute to the revitalization of the kimchi and seasoning industry by securing a kimchi seasoning technology that can be easily added to dishes and consumed, while also creating new revenue by exporting to domestic and overseas markets.

Claims

1. (1) A step for making water kimchi by mixing pickled cabbage with seasoning; (2) A step of adding kelp extract to the water kimchi manufactured in step (1) and maturing it at 50 to 70°C for 3 to 5 hours; (3) A step of selecting the aged water kimchi of step (2) and separating it into solid matter and broth; (4) A step of adding enzyme to anchovy sauce, reacting at 50-70℃ for 11-13 hours, and then leaving it at 80-90℃ for 25-35 minutes to inactivate the enzyme; (5) A step of mixing the separated broth of step (3), the enzyme-treated anchovy sauce of step (4), and the seasoning; (6) a step of heating the mixed mixture of step (5) above at a temperature of 80 to 100°C; and (7) A method for manufacturing kimchi seasoning, characterized by including a step of spray drying the heated mixture of step (6).

2. In claim 1, The above step (1) of making water kimchi is a step of pickling cabbage in salt water; A step of preparing a mixture by mixing a vitamin tree leaf extract obtained by adding ethanol to vitamin tree leaves and filtering them and a broccoli extract obtained by hot water extraction and filtering broccoli in a weight ratio of 1:0.5 to 1; A step for making seasoning by mixing red pepper powder, sugar, corn syrup, radish, garlic, green onion, onion, ginger, anchovy sauce, shrimp sauce, and refined salt; and A method for manufacturing kimchi seasoning, characterized by comprising the step of mixing pickled cabbage with a mixture and seasoning.

3. In claim 2, A method for manufacturing kimchi seasoning, characterized in that the kelp extract of step (2) is manufactured by mixing kelp, alcohol, and purified water, extracting at 85 to 95°C for 1 to 3 hours, adding dextrin and refined salt to the extract, heating at a temperature of 80 to 90°C, and concentrating the heated extract to 48 brix.

4. In claim 1, A method for manufacturing kimchi seasoning, characterized in that the enzyme of step (4) above is a protease.

5. In claim 1, The seasoning of the above step (5) is, based on the total weight of the seasoning, 10 to 12 parts by weight of refined salt, 4 to 5 parts by weight of citron, 0.5 to 1.5 parts by weight of gum Arabic, 1 to 3 parts by weight of rapeseed oil, 0.4 to 0.8 parts by weight of kimchi oil, 0.2 to 0.6 parts by weight of 5'-disodium ribonucleotide, 0.5 to 0.9 parts by weight of 5'-inosinate disodium, 0.4 to 0.8 parts by weight of kimchi base oil, 0.1 to 0.3 parts by weight of potassium phosphate monobasic, 0.1 to 0.3 parts by weight of lecithin, 0.1 to 0.3 parts by weight of lactic acid, 0.2 to 0.4 parts by weight of polysorbate, 0.1 to 0.3 parts by weight of oleoresin capsicum 100,000 SHU, 0.2 to 0.4 parts by weight of disodium succinate, and oleoresin capsicum A method for manufacturing kimchi seasoning, characterized in that it contains 1,500,000 SHU 0.04 to 0.06 parts by weight.

6. In claim 5, A method for manufacturing kimchi seasoning, characterized in that the above kimchi oil includes soybean oil, garlic oil, ginger oil, mustard oil, onion oil, and glacial acetic acid.

7. In claim 5, A method for manufacturing kimchi seasoning, characterized in that the above kimchi base oil includes soybean oil, garlic oil, oleoresin ginger, paprika extract pigment, ginger oil, oleoresin capsicum, glacial acetic acid, sesame oil, mustard oil, and onion oil.

8. Kimchi seasoning manufactured by the manufacturing method of any one of claims 1 to 7.