METHOD OF MANUFACTURING HYPOCHLORIZATION KIMCHI BY USING RICE YEAST SALT

The present invention relates to a method of manufacturing kimchi comprising: a step of preparing salted vegetables salted by a salt solution having a concentration of less than 15% as a main material; and a step of preparing kimchi seasoning including an auxiliary material and a seasoning mixture....

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Bibliographische Detailangaben
1. Verfasser:	KIM GWANGHO
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:	The present invention relates to a method of manufacturing kimchi comprising: a step of preparing salted vegetables salted by a salt solution having a concentration of less than 15% as a main material; and a step of preparing kimchi seasoning including an auxiliary material and a seasoning mixture. The step of preparing the kimchi seasoning includes: a step of dissolving solar salt by a kelp hot water extract; a step of preparing malted rice containing solar salt by adding malted rice in the dissolved solar salt and ripening the same for 2-4 days at a room temperature; and a step of ripening the malted rice containing solar salt at a temperature of less than 2°C for at least 4 days and adding and mixing the same in the prepared seasoning mixture. Provided is a method of manufacturing hypochlorization kimchi having a delayed ripening effect. 본 발명은 주재료로서, 15% 미만의 농도를 갖는 소금 용액에 의하여 염장된 절임 채소를 준비하는 단계, 및 부재료 및 양념 혼합물을 포함하는 김치 양념을 준비하는 단계를 포함하는 김치 제조 방법에 있어서, 상기 김치 양념의 준비 단계는, 다시마 열수 추출물에 의하여 천일염을 용해하는 단계; 용해된 천일염에 쌀누룩을 첨가하고 상온에서 2 내지 4일 동안 숙성하여 쌀누룩 함유 천일염을 준비하는 단계; 및 쌀누룩 함유 천일염을 2℃ 미만의 온도에서 적어도 4일 동안 저온 숙성시킨 후, 미리 준비된 양념 혼합물에 첨가 및 혼합하는 단계를 포함하고, 과숙 지연 효과를 갖는 저염식 김치의 제조방법을 제공한다.