KIMCHI HAVING EXTENDING EDIBLE PERIOD AND MANUFACTURING METHOD THEREOF

The present invention relates to kimchi having an extended edible period by using vinegar of Hovenia dulcis berries and aronia vinegar instead of water which is used in kimchi seasoning, and to a manufacturing method thereof. According to the present invention, vinegar of Hovenia dulcis berries and...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	BAE, DAE HWAN, NO, JEONG SUK
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BEER BIOCHEMISTRY CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS HUMAN NECESSITIES ITS PREPARATION METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS SPIRITS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The present invention relates to kimchi having an extended edible period by using vinegar of Hovenia dulcis berries and aronia vinegar instead of water which is used in kimchi seasoning, and to a manufacturing method thereof. According to the present invention, vinegar of Hovenia dulcis berries and aronia vinegar inhibit proliferation of initial microorganisms when kimchi is aged and extend a storage period to extend an edible period of kimchi. Accordingly, the kimchi of the present invention is advantageous on distribution and storage, thereby having high commercial vales. 발명은 김치 양념에 사용하는 물 대신 헛개열매 식초와 아로니아 식초를 사용함으로써 가식 기간이 연장된 김치 및 이의 제조방법에 관한 것이다. 본 발명에 따르면 헛개열매 식초 및 아로니아 식초가 김치 숙성 시 초기 미생물 증식을 억제하여 저장 기간을 연장하여 김치의 가식 기간을 연장할 수 있다. 이에 따라 유통 및 보관에 따른 잇점을 가짐으로써, 상품으로서의 높은 가치를 갖게 된다.