公开(公告)号：KR1020030043318A

公开(公告)日：2003-06-02

申请号：KR1020010074403

申请日：2001-11-24

Applicant: 인만진 ,  박민경

Inventor： 인만진 ,  박민경

IPC: A23B7/10

Abstract: PURPOSE: A kimchi composition with the content of chlorella is provided to prevent the rancidity of the kimchi product and to enhance the storage thereof by prohibiting decrease in the pH and increase in the acidity during the kimchi aging process. CONSTITUTION: In a method of making a kimchi composition, 0.01-0.5 wt.% of dried chlorella is added to the kimchi product. The chlorella additive is prepared through the steps of culturing, centrifuging, cleaning, concentrating, and drying. The chlorella additive much contains chlorophyll, and chlorella growth factor (CGF). When the amount of the chlorella additive is less than 0.01 wt.%, the desired control in the pH and the acidity is not made. When the amount of the chlorella additive is more than 0.5 wt.%, the kimchi product is deteriorated in the color sensitivity, and in the taste and flavors.

Abstract translation: 目的：提供具有小球藻含量的泡菜组合物，以防止泡菜产品的酸败，并通过禁止在泡菜时效过程中pH降低和酸度增加来提高其储存。 构成：在制造泡菜组合物的方法中，将0.01-0.5重量％的干小球藻加入到泡菜产品中。 通过培养，离心，清洗，浓缩和干燥的步骤制备小球藻添加剂。 小球藻添加剂含有叶绿素和小球藻生长因子（CGF）。 当小球藻添加剂的量小于0.01重量％时，不需要对pH和酸度的所需控制。 当小球藻添加剂的量大于0.5重量％时，泡菜产品的颜色敏感度以及味道和风味变差。