OH, JI YOUNG,오지영,KIM, SUNG EON,김성언,LEE, JIN HYEUK,이진혁,HA, WOEL KYU,하월규
申请号：
KR1020100137704
公开号：
KR1020120075833A
申请日:
2010.12.29
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: A producing method of low sodium kimchi capable of maintaining the freshness is provided to use leuconostoc mesenteroides DRC0211 for reducing the sodium content of the kimchi. CONSTITUTION: A producing method of low sodium kimchi comprises the following steps: salting Chinese cabbage using salt water or salt until the salinity of the Chinese cabbage is 0.8-1.4%； preparing seasoning having the salinity of 0.8-1.6% using more than one ingredients selected from red pepper powder, red pepper, radish, salted seafood, or garlic； and adding leuconostoc mesenteroides DRC0211(KFCC11318) into the salted Chinese cabbage or the seasoning.류코노스톡 메센테로이드(Leuconostoc mesenteroides) DRC0211 (KFCC11318)를 첨가하여, 저염, 저나트륨 김치를 제조하는 방법에 대한 것이다. 본 발명의 저염, 저나트륨 김치는 염도, 나트륨 함량이 낮음에도 불구하고 일반 김치와 동일한 발효 패턴을 보이며, 보존성과 맛이 뛰어난 이점이 있다.
