公开(公告)号：KR1020020027107A

公开(公告)日：2002-04-13

申请号：KR1020000058937

申请日：2000-10-06

Applicant: 한국식품연구원

Inventor： 허우덕 ,  신동빈 ,  구민선 ,  안혜선 ,  하재호 ,  박완수

IPC: A23B7/10

Abstract: PURPOSE: Provided are kimchi having an increased mannitol productivity and its manufacturing method. Particularly, its mannitol productivity can be increased by adding natural foods, such as celery, radish, mushroom or sea tangle which facilitate the production of mannitol to improve kimchi flavor. CONSTITUTION: The manufacturing method comprises the steps of: salting washed cabbage in 20% of salt water for 4 hours then followed by washing it three times and dewatering; cutting it into a size of 4x4cm; mixing 1.8g of pepper powder, 3.1g of spring onion, 0.4g of ginger and 2g of salted anchovy(based on 100g of salted cabbage) to prepare kimchi flavoring sauce; mixing 100 part by weight of the salted cabbage together with 9 part by weight of the kimchi flavoring sauce and celery, radish, mushroom and sea tangle.

Abstract translation: 目的：提供了具有增加的甘露醇生产力和其制造方法的泡菜。 特别地，通过添加天然食品，例如芹菜，萝卜，蘑菇或海杂交，可以增加甘露醇的生产率，这促进了甘露醇的生产以改善泡菜风味。 构成：制造方法包括以下步骤：将洗涤的白菜浸在20％盐水中4小时，然后洗涤3次，脱水; 将其切成4×4cm的尺寸; 混合1.8g胡椒粉，3.1g葱，0.4g姜和2g盐渍an鱼（以100g盐渍白菜为基础），制备泡菜调味酱; 将100重量份的咸白菜与9重量份的泡菜调味酱和芹菜，萝卜，蘑菇和海杂交混合。