INDUSTRY FOUNDATION OF CHONNAM NATIONAL UNIVERSITY
发明人:
CHOI, MYOUNG RAKKR,최명락,BAK, NAK WONKR,박낙원,OH, SUN KYUNGKR,오선경,SON, HAE REONKR,손혜련
申请号：
KR1020160142315
公开号：
KR1020180046980A
申请日:
2016.10.28
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention relates to a preparing method of a cabbage pickle with an improved antioxidant activity, and to a cabbage pickle prepared by the method. According to the present invention, the method provides a cabbage pickle with an improved antioxidant activity, which has excellent textures and tastes considering physicochemical properties. The method comprises the steps of: (a) preparing a seasoning liquid including a soy sauce, vinegar, purified water, sugar, garlic, pepper, kelp, ginger, shiitake mushrooms, and spring onion (b) boiling the seasoning liquid and (c) mixing 50 to 80 wt% of cabbage and 20 to 50 wt% of the seasoning liquid of step (b).COPYRIGHT KIPO 2018본 발명은 항산화 활성이 개선된 배추피클의 제조방법 및 상기 방법으로 제조된 배추피클에 관한 것이다. 본 발명에 따르면 상기 제조방법은 이화학적 특성을 고려한 우수한 식감 및 맛을 갖는 항산화 활성이 개선된 배추피클을 제공한다.
