SUH, JEONG IHN,서정인,KIM, KYU SUNG,김규성,JEON, JI HONG,전지홍
申请号：
KR1020110001972
公开号：
KR1020120080479A
申请日:
2011.01.07
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: A producing method of can packaged kimchi is provided to improve the storage quality and functionality of the can packaged kimchi, and to maintain the flavor and taste of the kimchi after storing for a long time. CONSTITUTION: A producing method of can packaged kimchi comprises the following steps: mixing 0.001-1wt% of yeast, lactobacillus, aspergillus oryzae or their mixture with kimchi seasonings； inserting 0.01-5wt% of yeast fermented liquid to the mixture； producing kimchi using the mixture, and aging the kimchi until the pH of the kimchi is 4-6； separating liquid from the kimchi； adding 0.001-3wt% of calcium and 0.01-5wt% of natural extracts into the kimchi liquid, and adjusting the pH of the kimchi liquid into 3-4； mixing the kimchi liquid with kimchi, and filling the mixture in a can before sealing and sterilizing at 60-80 deg C for 10-30 minutes. The natural extracts are selected from a grapefruit seed extract, a scutellaria baicalensis extract, or a chamaecyparis obtusa extract.본 발명은 김치 양념 및 발효 과정을 적절히 조절하여 김치의 저장성 및 관능 특성을 증진시킨 캔 포장 김치의 제조방법에 관한 것이다. 상기 캔 포장 김치의 제조방법은 장기 보관시에도 김치의 식감이 저하되지 않으며, 맛, 향 및 기호도가 높아 김치의 상온 저장성이 월등히 증진되는 장점이 있다.
