AGRICULTURE COMPANY CORPORATION SINYANG GENERAL FOOD CO.; LTD.
发明人:
KIM, HONG SEOC,김홍석
申请号：
KR1020110102185
公开号：
KR1020130037772A
申请日:
2011.10.07
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of apple kimchi is provided to allow fresh taste of apple in kimchi with the same appearance of traditional kimchi by adding shredded apple, apple extract, and xanthan gum during manufacture of kimchi.CONSTITUTION: Chinese cabbage is salted in a salt water with a concentration of 10 to 15% for 6 to 10 hours and dehydrated. A seasoning is prepared by mixing 76% of salted cabbage, 6% of shredded radish, 4% of shredded apple, 3.3% of red pepper powder, 7% of ginger, 2.4% of green onion, 2.4% of shallot, 1.1% of fermented anchovy sauce, 0.3% of sugar, 1.0% of refined salt, 0.3% of apple extract, and 0.5% of xanthan gum. The seasoning is added into the Chinese cabbage. Xanthan gum forms viscosity on the skin of the shredded apple and prevent changes of original taste of apple, flavor, and mouth feel caused by salinity of the kimchi. The apple extract makes flavor and taste of apple.COPYRIGHT KIPO 2013은본 발명은 김치의 염도에 의해 사과 본래의 맛, 향, 식감이 변하지 않게 하기 위해 김치의 제조방법에 있어서 배추를 10% ~ 15%농도의 소금물에 6 ~ 10시간 절여 세척및 탈수 후 절임배추 76%, 무채 6%, 사과채 4%, 고춧가루3.3%, 생강7%, 대파2.4%, 쪽파 2.4%, 멸치액젓 1.1%, 설탕 0.3%, 재제염 1.0%, 사과액기스 0.3 %, 산탄검 0.5% 비율로 양념을 혼합하여 배추속에 넣는 김치의 제조방법이다.산탄검은 사과채의 표피에 점성을 형성하여 김치의 염도에 의해 사과 본래의 맛, 향, 식감이 변하지 않게 하기 위한 것이며, 사과 액기스는 사과의 향과 맛을 내기 위한 제조방법이다.
