PREPARATION METHOD OF KIMCHI FLAVORING JUICE

PURPOSE: Provided is a method for preparing kimchi flavoring spice economically and easily, which is used for giving kimchi flavor to various foods such as instant noodles, snacks, sauces, in the types of powder and liquid. CONSTITUTION: The method for preparing kimchi flavoring spice is characteriz...

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Bibliographische Detailangaben
Hauptverfasser:	KIM, SEON HYEOK, KIM, JEONG ROK, PARK, GYU SANG, HWANG, JONG GEOL, LEE, WON GYUN
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE: Provided is a method for preparing kimchi flavoring spice economically and easily, which is used for giving kimchi flavor to various foods such as instant noodles, snacks, sauces, in the types of powder and liquid. CONSTITUTION: The method for preparing kimchi flavoring spice is characterized by the step of fermenting a mixture of pulverized cabbage, and pre-gelatinized starch under the condition of salinity of 2-5%, fermentation temperature of 20-30 deg.C. In particular, the cabbage is prepared by being pulverized cabbage into a size of less than 5 mm, added water, heated and then filtered. Pre-gelatinized starch is prepared by boiling glutinous rice powder, nonglutinous rice powder or wheat flour with water, and its content of solids is 9-20%. Fermentation involves inoculating 0.5-5%(w/v) of Lactobacillus.