INDUSTRY-ACADEMIA COOPERATION GROUP OF SEJONG UNIVERSITY;국가식품클러스터지원센터;세종대학교산학협력단;AGENCY FOR KOREA NATIONAL FOOD CLUSTER (ANFC)
发明人:
CHUNG, CHANG HO,정장호,KYUNG, KYU HANG,경규항,CHOI, JIN JOO,최진주,CHO, JOO HYOUNG,조주형,CHUNG, CHANG HOKR,KYUNG, KYU HANGKR,CHOI, JIN JOOKR,CHO, JOO HYOUNGKR
申请号：
KR1020140059232
公开号：
KR1020150132785A
申请日:
2014.05.16
申请国别(地区):
KR
年份:
2015
代理人:
摘要：
The present invention relates to a manufacturing method of a fermented seasoning solution of water-based radish kimchi for a vegetable pickle product. A method for manufacturing a fermented seasoning solution of water-based radish kimchi, which can be distributed and stored for a long period of time by taking an advantage (lactobacillus intake) of a fermented and pickled food, and using a pickled solution comprising a natural additive containing a natural antimicrobial material such as garlic or Hop extracts or the like, thereby using the same in various vegetable pickle products.본 발명은 채소피클제품을 위한 동치미 발효조미액 제조방법에 관한 것으로서, 발효절임식품의 장점(유산균 섭취)을 활용하고, 또한 마늘이나 홉(Hop) 추출물 등의 천연 항미생물질을 함유하고 있는 천연첨가물을 포함한 절임액을 사용하여 장기유통저장이 가능한 동치미 발효 조미액을 제조하는 방법을 개발하여 이를 다양한 채소피클 제품에 사용할 수 있다.
