KR-20260063885-A - How to make kimchi filing using red peper

Abstract

The present invention relates to a kimchi filling using red chili peppers and a method for manufacturing the same. To this end, the present invention relates to a kimchi filling composition and a kimchi seasoning mixture prepared thereby, which allows for making kimchi while maintaining the unique flavor of kimchi, reducing the proportion of red chili powder among the raw materials used to make kimchi, and using red chili peppers to reduce production costs, while contributing to the globalization of kimchi. According to the present invention, a kimchi filling composition is provided, characterized by comprising red chili powder, red chili peppers, garlic, ginger, radish, onion, green onion, refined salt, fish sauce, shrimp paste, and dried agricultural product powder that replaces gelatinized powder. In this case, the dried agricultural product powder absorbs moisture generated by using red chili peppers, thereby providing a composition that produces a kimchi filling with moisture suitable for making kimchi.

Inventors

• 신정희

Assignees

• 신정희

Dates

Publication Date

20260507

Application Date

20241031

Claims (3)

1. A kimchi filling composition comprising red chili powder, red chili pepper, radish, garlic, onion, green onion, ginger, sea salt, sugar, fish sauce, salted shrimp, anchovy broth, and dried agricultural product powder.
2. The kimchi filling composition according to claim 1 is characterized by using gelatinized powder and xanthan gum to absorb moisture from agricultural raw materials during kimchi production, but additionally including dried garlic powder, dried onion powder, dried green onion powder, dried radish powder, dried rice powder, dried red rice powder, dried corn powder, dried potato powder, dried acorn powder, and dried chestnut powder in an amount of 1.6% to 2.0% of the total weight to replace gelatinized powder.
3. Kimchi filling prepared by the kimchi filling composition according to any one of claims 1 to 2

Description

How to make kimchi filling using red peppers The present invention relates to a kimchi filling (seasoning paste) used in the production of dried seaweed and the seasoning paste produced thereby. More specifically, it relates to a kimchi filling composition and a kimchi seasoning paste produced thereby, which allows for the production of delicious kimchi using domestic raw materials by reducing the proportion of red chili powder among the raw materials used to make kimchi while maintaining the unique taste of kimchi and lowering production costs by using red chili peppers, thereby securing a market against inexpensive imported kimchi. In this case, the invention relates to the production of a kimchi seasoning paste containing an appropriate amount of moisture by absorbing the moisture generated by using red chili peppers through a dried agricultural product that serves as a substitute for gelatinized starch. Although kimchi is our traditional food, preparing it at home involves many cumbersome steps, such as mixing shredded radish, onion, green onion, garlic, ginger, red pepper powder, salted seafood, salted shrimp, and salt to make the filling, and then stuffing it into salted cabbage. Furthermore, the domestic kimchi market, a traditional food, is being significantly encroached upon by inexpensive imported kimchi. Therefore, in order to protect the domestic kimchi market and counter imported kimchi, we have developed technology to produce kimchi that is delicious yet cost-effective, allowing it to be price-competitive with imported products. To produce domestic kimchi filling, red pepper powder is used by grinding dried chili peppers, which are a major agricultural product. The unit cost of red pepper powder used to produce kimchi filling accounts for approximately 55% to 60% of the total production cost of kimchi filling. Therefore, the only way to reduce costs is to reduce the amount of red pepper powder used and use cheaper alternatives. Accordingly, costs can be reduced by decreasing the proportion of red chili powder and using red chili peppers. The reason red pepper powder is used in the production of kimchi filling is that, in addition to providing nutritional components and color, it plays an important role in absorbing moisture from vegetables such as radish, onion, green onion, garlic, and ginger. When making kimchi filling using red chili peppers instead of red chili powder, normal kimchi cannot be made due to the excessive moisture caused by the lack of other ingredients that absorb water. It also has the disadvantage of giving a slippery texture and causing foaming. Additional objects, features, and advantages of the present invention can be clearly understood from the following detailed description. Prior to describing the present invention, it should be understood that the present invention is capable of various modifications and may have various embodiments, and that the examples described below are not intended to limit the present invention to specific embodiments, but rather include all modifications, balances, and substitutions that fall within the spirit and scope of the present invention. The terms used in this specification are used merely to describe specific embodiments, and singular expressions include plural expressions unless the context clearly indicates otherwise. Terms such as “comprising,” “seeable,” or “provided” in this specification are intended to indicate the presence of the features, numbers, steps, actions, components, materials, or compositions thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, materials, or combinations thereof. The kimchi filling composition according to the present invention and the kimchi filling prepared therefrom are characterized by comprising red chili powder, red chili pepper, radish, garlic, onion, green onion, ginger, sea salt, fish sauce, and sugar. The kimchi filling composition according to the present invention and the kimchi filling prepared therefrom are characterized by further including dried agricultural product powder that replaces gelatinized powder. Radish consists of shredded radish and radish juice, while garlic, onion, and ginger consist of minced onion, minced garlic, and minced ginger. Red chili peppers are finely ground to 0.5mm to 1.0mm for use. Fish sauce is made using anchovy fish sauce and shrimp paste, and is ground before use. Dried agricultural product powders used as a substitute for starch and xanthan gum include finely ground dried garlic powder, dried onion powder, dried green onion powder, dried radish powder, dried rice powder, dried black rice powder, dried corn powder, dried potato powder, and dried acorn powder. Meanwhile, the kimchi filling according to the present invention and the kimchi filling produced thereby are preferably characterized by comprising 4.0% red chili powder, 10