公开(公告)号：KR1020010036794A

公开(公告)日：2001-05-07

申请号：KR1019990043947

申请日：1999-10-12

Applicant: 주식회사농심

Inventor： 김정록 ,  이원균 ,  김선혁 ,  박규상 ,  황종걸

IPC: A23B7/10 ,  A23L1/39

Abstract: 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.

Abstract translation: 目的：提供经济，容易地制备泡菜调味香料的方法，其用于向各种食物（例如方便面，小吃，调味汁）中提供粉末和液体的泡菜风味。 构成：制备泡菜调味香料的方法的特征在于在盐度2-5％，发酵温度20-30℃的条件下发酵白菜和预糊化淀粉的混合物的步骤。 特别地，通过将​​白菜粉碎成小于5mm的大小，加入水，加热然后过滤来制备白菜。 预糊化的淀粉通过用糯米粉，糯米粉或小麦粉煮沸制成，其固形物含量为9-20％。 发酵涉及接种0.5-5％（w / v）的乳杆菌。

公开(公告)号：KR100322333B1

公开(公告)日：2002-01-29

申请号：KR1019990043947

申请日：1999-10-12

Applicant: 주식회사농심

Inventor： 김정록 ,  이원균 ,  김선혁 ,  박규상 ,  황종걸

IPC: A23B7/10 ,  A23L1/39

Abstract: 본발명은소스, 라면스프, 스낵등 각종식품에서김치맛을내는데이용되는김치국물을간편하고경제적으로제조하기위한속성김치국물의제조방법에관한것으로, 배추분쇄물, 호화전분액및 양념의혼합물을염도 2∼5 %, 발효온도 20∼30 ℃의조건에서발효시키는단계를포함하는김치국물의제조방법및 무우분쇄물, 호화전분액및 양념의혼합물을염도 2∼5 %, 발효온도 20∼30 ℃의조건에서발효시키는단계를포함하는동치미국물의제조방법에의하면, 목적하는균일한품질의김치국물또는동치미국물을필요한양 만큼경제적으로손쉽게얻을수 있으며, 이와같이제조된김치국물또는동치미국물은김치맛 스프등 여러가지소스에액상및 분말상으로편리하게이용할수 있다.