KR100234114B1 - A method of preparation for tuna-kimchi which is freeze-dried - Google Patents

A method of preparation for tuna-kimchi which is freeze-dried Download PDF

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KR100234114B1
KR100234114B1 KR1019970058234A KR19970058234A KR100234114B1 KR 100234114 B1 KR100234114 B1 KR 100234114B1 KR 1019970058234 A KR1019970058234 A KR 1019970058234A KR 19970058234 A KR19970058234 A KR 19970058234A KR 100234114 B1 KR100234114 B1 KR 100234114B1
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tuna
kimchi
freeze
weight
parts
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KR980000170A (en
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김나영
김성호
한선동
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이은선
주식회사한국야쿠르트
한승배
제일동건산업주식회사
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A23B7/105—Leaf vegetables, e.g. sauerkraut
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44—Freeze-drying

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Abstract

본 발명은 동결건조된 참치김치에 관한 것으로서 본 발명에 따른 건조 참치김치는 열수에서 3분이내에 복원되어 각각 김치와 참치의 고유한 맛을 나타낸다. 본 발명은 참치를 전처리하여 참치의 유지성분을 탈유시킴으로써 풍미와 보존성이 우수하며 복원력이 뛰어난 동결건조된 참치김치를 제조하는 방법을 제공하고자 하는 것으로서, 본 발명에 따른 동결건조된 참치김치는 소재의 전처리, 혼합 및 동결건조의 일련의 공정으로 이루어진다.The present invention relates to a freeze-dried tuna kimchi dried tuna kimchi according to the present invention is restored within three minutes in hot water to show the unique taste of kimchi and tuna, respectively. The present invention is to provide a method of manufacturing a freeze-dried tuna kimchi excellent in flavor and preservation and excellent restorative power by pre-treating the tuna to deoil the fat and oil of the tuna, the freeze-dried tuna kimchi of the present invention It consists of a series of processes of pretreatment, mixing and lyophilization.

본 발명에 따른 동결건조된 참치김치는 참치를 메시(mesh)에 받쳐 자연탈유시킨 후(1단계 탈유), 자연탈유된 참치를 일정량씩 95℃~100℃의 끓는 물에 투입하여 1~2분간 자숙하며(2단계 탈유), 따로 ｐH 4±0.2로 숙성이 된 김치를 준비하여 일정크기로 절단하며, 따로 준비된 대파를 일정크기로 절단한 후 끓는물에서 45~60초간 자숙하고 냉침하여 탈수시킴으로써 원료인 참치, 김치, 대파를 각각 전처리하며; 상기의 전처리한 참치 15~20 중량부에 김치국물 9~10 중량부 및 주정 1~2 중량부를 1차 혼합한 후(1차 혼합), 이 혼합물에 상기의 전처리한 김치 50~60 중량부, 상기의 전처리한 대파 10~15 중량부, 말토덱스트린 6~9 중량부 및 구아검 0.1~0.3 중량부를 균일하게 혼합하며(2차 혼합); 상기의 2차 혼합된 원료혼합물을 일정용기에 담아 성형한 후, -35℃의 동결실에서 급속동결하고, 이를 동결건조관에 투입하여, 진공도 0.1~1 torr를 유지하면서 제품온도를 50℃ 이하로 하여 수분함량 4% 이하로 동결건조시킴으로써 만들 수 있다. 본 발명에 따른 동결건조된 참치김치는 보존성이 뛰어나며, 동결건조되어 조직 및 풍미면에서도 우수하고 영양분의 손실이 적으므로 참치의 새로운 가공방법으로 활용될 수 있으며, 특히 복원력이 우수하여 라면, 즉석 찌개 등의 인스턴트 식품에 유용하게 이용될 수 있다.Freeze-dried tuna kimchi according to the present invention after the natural tuna deodorized by supporting the tuna on the mesh (mesh) (1 step deoiling), the natural de-fatted tuna in a predetermined amount of boiling water of 95 ℃ ~ 100 ℃ 1 to 2 minutes It is ripe (2 stages of deoiling), separately prepared kimchi matured at ｐH 4 ± 0.2 and cut into a certain size.The cut leek is cut to a certain size and then dehydrated by boiling in boiling water for 45 ~ 60 seconds. Pretreatment of tuna, kimchi and leek which are raw materials, respectively; 15 to 20 parts by weight of the pretreated tuna, and 1 to 2 parts by weight of kimchi broth and 1 to 2 parts by weight of alcohol (primary mixing), and then 50 to 60 parts by weight of the pretreated kimchi, 10 to 15 parts by weight of the pre-treated leek, 6 to 9 parts by weight of maltodextrin and 0.1 to 0.3 parts by weight of guar gum are uniformly mixed (secondary mixing); The secondary mixed raw material mixture is molded in a predetermined container, and then molded in a freeze chamber at -35 ° C., and then freeze-dried in a freeze-dried tube to maintain a vacuum of 0.1 to 1 torr while maintaining a product temperature of 50 ° C. or lower. It can be made by lyophilization to less than 4% moisture content. Freeze-dried tuna kimchi according to the present invention is excellent in preservation, freeze-dried and excellent in the texture and flavor, and less loss of nutrients can be utilized as a new processing method of tuna, in particular, ramen, instant soup It can be usefully used for instant foods.

Description

동결건조된 참치김치의 제조방법Method of manufacturing lyophilized tuna kimchi

본 발명은 동결건조된 참치김치에 관한 것으로서 본 발명에 따른 건조 참치김치는 열수에서 3분이내에 복원되어 각각 김치와 참치의 고유한 맛을 나타내는 것을 특징으로 한다.The present invention relates to lyophilized tuna kimchi dried tuna kimchi according to the present invention is characterized in that it is restored within three minutes in hot water to show the unique taste of kimchi and tuna, respectively.

캔제품으로 나와 있는 참치(이하, "캔참치"라 함)는 면실유 및 어유성분에 의해 건조 후 산패가 빨리 일어나기 때문에 즉석 건조제품으로서의 활용이 어려웠으며, 별도의 전처리 없이 참치를 포함하는 제품을 동결건조할 경우, 참치에 함유된 유지성분으로 인한 빠른 산패로 제품의 보존성이 떨어져 보존식품으로의 활용이 곤란하다는 문제점이 있었다.Tuna (canned tuna), which is listed as a can product, is difficult to be used as an instant dried product because rancidity occurs quickly after drying due to cottonseed oil and fish oil ingredients, and frozen products containing tuna without any pretreatment. When dried, there was a problem in that the preservation of the product due to the rapid rancidity due to the oil and fat contained in the tuna is difficult to use as a preserved food.

이에 본 발명자들은 참치의 풍미를 유지하면서 보존성을 향상시킨 참치의 건조방법을 연구하게 되었으며, 그 결과 일정한 전처리공정을 통해 참치의 지방을 제거하고 여기에 김치 및 부재료를 혼합하여 일정한 조건으로 동결건조시킴으로써 참치와 김치의 풍미를 그대로 유지하면서 보존성을 향상시킨 본 발명에 이르게 되었다. 본 발명에 따른 건조 참치김치는 풍미와 보존성이 우수할 뿐만 아니라 복원력이 뛰어나 보존성 있는 식품으로 활용될 수 있다.Therefore, the present inventors have studied the drying method of the tuna to improve the preservation while maintaining the flavor of the tuna, as a result of removing the fat of the tuna through a predetermined pretreatment process by mixing it with kimchi and subsidiary materials to freeze-dried to a certain condition It led to the present invention which improved the preservation while maintaining the flavor of tuna and kimchi as it is. The dried tuna kimchi according to the present invention can be used as food having excellent preservation and preservation as well as excellent flavor and preservation.

참치를 전처리하여 참치의 유지성분을 탈유시킴으로써 풍미와 보존성이 우수하며 복원력이 뛰어난 동결건조된 참치김치를 제조하는 방법을 제공하고자 한다.By pre-treatment of tuna to deoil the fat of the tuna to provide a method of manufacturing a freeze-dried tuna kimchi excellent in flavor and preservation and excellent in resilience.

제1도는 본 발명에 따른 제조공정의 블록도이다.1 is a block diagram of a manufacturing process according to the present invention.

본 발명에 따른 동결건조된 참치김치는 소재의 전처리, 혼합 및 동결건조의 일련의 공정으로 이루어진다. 이하, 각 공정별로 본 발명을 상세히 설명한다.Lyophilized tuna kimchi according to the present invention consists of a series of processes of pretreatment, mixing and lyophilization of the material. Hereinafter, the present invention will be described in detail for each process.

(1). 원료의 전처리(One). Pretreatment of raw materials

( i ) 참치를 메시(mesh)에 받쳐 일차적으로 자연탈유시킨 후(1단계 탈유), 자연탈유된 참치를 일정량씩 95℃~100℃의 끓는 물에 투입하여 1~2분간 자숙한다(2단계 탈유). 참치는 통상의 캔참치을 이용한다.(i) After tuna is naturally degreased by supporting the mesh (stage 1), natural degreased tuna is put into boiling water at 95 ℃ ~ 100 ℃ by a certain amount and cooked for 1 ~ 2 minutes. Deoiling). Tuna uses canned tuna.

(i i ) ｐH 4±0.2로 숙성이 된 김치를 준비하여 일정크기로 절단한다.(i i) Prepare kimchi ripened to pH 4 ± 0.2 and cut it to a certain size.

(iii) 대파를 준비하여 일정크기로 절단한 후, 끓는물에서 45~60초간 자숙하고 냉침하여 탈수시킨다.(iii) Prepare leek, cut it to a certain size, and dehydrate by boiling and boiling in boiling water for 45 ~ 60 seconds.

(2). 혼합(2). mix

상기(1)의 전처리한 참치 15~20 중량부에 김치국물 9~10 중량부 및 주정 1~2 중량부를 1차 혼합한 후, 이 혼합물에 상기(1)의 전처리한 김치 50~60 중량부, 상기(1)의 전처리한 대파 10~15 중량부, 말토덱스트린 6~9 중량부 및 구아검 0.1~0.3 중량부를 균일하게 혼합한다(2차 혼합).After mixing 1 to 10 parts by weight of kimchi broth and 1 to 2 parts by weight of kimchi broth to 15 to 20 parts by weight of the pretreated tuna of (1), 50 to 60 parts by weight of pretreated kimchi of (1) was added to the mixture. 10 to 15 parts by weight of the pre-treated leek, 6 to 9 parts by weight of maltodextrin and 0.1 to 0.3 parts by weight of guar gum are mixed uniformly (secondary mixing).

(3). 동결건조(3). Freeze drying

상기 (2)의 원료혼합물을 일정용기에 담아 성형한 후, -35℃의 동결실에서 급속동결하고, 이를 동결건조관에 투입하여, 진공도 0.1~1 torr를 유지하면서 제품온도를 50℃ 이하로 하여 동결건조함으로써 수분함량이 4% 이하인 동결건조된 참치김치를 만든다.After the raw material mixture of (2) was put in a predetermined container and molded, it was rapidly frozen in a freeze chamber at -35 ° C., and then put into a freeze-drying tube, and the product temperature was maintained at 50 ° C. or lower while maintaining a vacuum of 0.1 to 1 torr. Freeze-dried to make lyophilized tuna kimchi of less than 4% moisture.

이하, 실시예를 통해 본 발명을 보다 상세하게 설명한다. 다음의 실시예는 본 발명의 범위를 한정하는 것으로 해석되어서는 아니되며, 본 발명의 범위내에서 당업자에 의해 통상적인 변화가 가능함은 물론이다.Hereinafter, the present invention will be described in more detail with reference to Examples. The following examples are not to be construed as limiting the scope of the invention, but of course, ordinary changes are possible by those skilled in the art within the scope of the invention.

[실시예 1]Example 1

캔참치를 개관하여 메시(mesh)에 받쳐 일차적으로 자연탈유시키고(1단계 탈유), 자연탈유된 참치를 일정량씩 100℃의 끓는 물에 투입하여 1분간 자숙했다(2단계 탈유). 따로 ｐH 4±0.2로 숙성이 된 김치를 준비하여 일정크기로 절단하고, 대파를 준비하여 일정크기로 절단한 후 끓는물에서 60초간 자숙하고 냉침하여 탈수시켰다.An overview of the can tuna was supported by a mesh to naturally degreased the first stage (stage 1), and the natural degreased tuna was put into boiling water at 100 ° C. for a minute (2 stages of deoiled). Separately prepared kimchi aged with ｐH 4 ± 0.2 and cut to a certain size, prepared leek was cut to a certain size and then dehydrated by boiling and boiling in boiling water for 60 seconds.

상기 전처리한 참치 20 중량부에 김치국물 10 중량부 및 주정 1 중량부를 1차 혼합한 후, 이 혼합물에 상기 전처리한 김치 50 중량부, 상기 전처리한 대파 10 중량부, 말토덱스트린 8 중량부 및 구아검 0.2 중량부를 균일하게 혼합하여 본 발명의 참치김치 조성물을 만들었다.After mixing 10 parts by weight of kimchi broth and 1 part by weight of 20 parts by weight of the pretreated tuna, 50 parts by weight of the pretreated kimchi, 10 parts by weight of the pre-treated leek, 8 parts by weight of maltodextrin and guar 0.2 parts by weight of the gum was mixed uniformly to prepare a tuna kimchi composition of the present invention.

상기 참치김치 조성물을 일정용기에 담아 성형한 후, -35℃의 동결실에서 급속동결하고, 이를 동결건조관에 투입하여 진공도 0.5 torr를 유지하면서 제품온도를 50℃ 이하로 하여 수분함량 4% 이하로 동결건조했다.After filling the tuna kimchi composition in a certain container, and then molded in a freezing chamber of -35 ℃, it is put in a freeze-drying tube to maintain a vacuum degree of 0.5 torr while the product temperature is 50 ℃ or less moisture content of 4% or less Lyophilized.

[실시예 2 ~ 4][Examples 2 to 4]

다음 표 1의 조건을 제외하고는 상기 실시예 1과 동일한 조건으로 동결건조된 참치김치를 제조하였다. 이때, 자숙은 95℃~100℃에서 1~2분간 행하였으며, 증숙은 110℃에서 30분간 행하였다.The lyophilized tuna kimchi was prepared under the same conditions as in Example 1 except for the following Table 1. At this time, cooking was performed for 1 to 2 minutes at 95 ° C to 100 ° C, and steaming was performed at 110 ° C for 30 minutes.

Figure kpo00002
Figure kpo00002

상기 표 1로부터 알 수있는 바와같이, 자연탈유와 자숙을 함께 행한 경우가 참치의 조지방함량이 가장 적었다. 따라서 참치의 탈유를 위한 전처리방법으로 자연탈유와 자숙을 병행하여 행하는 것이 바람직하다는 것을 알 수 있었다.As can be seen from Table 1, the crude fat content of tuna was the lowest when natural de-fatting and cooking were performed together. Therefore, it was found that it is preferable to perform natural deoiling and cooking in parallel as a pretreatment method for deoiling tuna.

[실시예 5]Example 5

상기 실시예 1 내지 4에 따라 제조된 동결건조된 참치김치를 실온에서 보관하고, 보존기간의 경과에 따라 미각, 취각, 시각면에서의 관능상태를 종합적으로 관찰하여 비교하였으며, 그 결과를 표 2에 나타내었다. 관능테스트 결과는 양호, 보통, 불량의 3가지 상태로 나타내었으며, 불량으로 나타난 항목은 더 이상 실험하지 않았다.The lyophilized tuna kimchi prepared according to Examples 1 to 4 was stored at room temperature, and compared with the observation of sensory state in taste, taste, and visual properties as the storage period elapsed. Shown in The sensory test results showed three states of good, normal, and poor, and the items indicated as bad were no longer tested.

Figure kpo00003
Figure kpo00003

상기 실험결과로부터 알 수 있는 바와같이, 본 발명에 따른 동결건조된 참치김치(실시예 1)는 6개월이 경과된 뒤에도 상태가 양호했으나, 참치를 자연탈유만 한 경우(실시예 2)는 1개월도 보존할 수 없었으며, 자숙 대신 증숙을 한 경우(실시예 3)도 보존기간이 4개월을 넘지 못했다.As can be seen from the experimental results, the freeze-dried tuna kimchi according to the present invention (Example 1) was in good condition even after 6 months elapsed, but the natural tuna only dehydration (Example 2) 1 Months could not be preserved, and the storage period did not exceed 4 months even when steaming instead of self-contained (Example 3).

[실시예 6]Example 6

상기 실시예 1에 따라 제조된 동결건조된 참치김치에 열수를 가해 복원력을 시험해 보았다. 3회 시험결과, 모두 열수를 가하고 3분이내에 97% 이상의 완전 복원율을 나타냈다.Hot water was applied to the lyophilized tuna kimchi prepared according to Example 1 to test the restoring force. Three test results showed complete recovery of more than 97% within three minutes of hot water.

본 발명에 따른 동결건조된 참치김치는 상기 실시예로부터 알 수 있는 바와같이, 보존성이 뛰어나며, 또한 동결건조되어 조직 및 풍미면에서도 우수하고 영양분의 손실이 적으므로 참치의 새로운 가공방법으로 활용될 수 있으며, 특히 복원력이 우수하여 뜨거운 물에서 3분이내에 완전 복원되므로 라면, 즉석 찌게 등의 인스턴트 식품에 유용하게 이용될 수 있다.Freeze-dried tuna kimchi according to the present invention can be utilized as a new processing method of tuna because it is excellent in preservation, freeze-dried, excellent in the texture and flavor, and less loss of nutrients, as can be seen from the above embodiment In particular, since it is excellent in resilience and completely restored within 3 minutes in hot water, it can be usefully used for instant foods such as instant noodles.

Claims (1)

참치를 메시(mesh)에 받쳐 자연탈유시킨 후(1단계 탈유), 자연탈유된 참치를 일정랑씩 95℃~100℃의 끓는 물에 투입하여 1~2분간 자숙하며(2단계 탈유), 따로ｐH 4±0.2로 숙성이 된 김치를 준비하여 일정크기로 절단하며, 따로 준비된 대파를 일정크기로 절단한 후 끓는물에서 45~60초간 자숙하고 냉침하여 탈수시킴으로써 원료인 참치, 김치, 대파를 각각 전처리하며; 상기의 전처리한 참치 15~20 중량부에 김치국물 9~10 중량부 및 주정 1~2 중량부를 1차 혼합한 후(1차 혼합), 이 혼합물에 상기의 전처리한 김치 50~60 중량부, 상기의 전처리한 대파 10~15 중량부, 말토덱스트린 6~9 중량부 및 구아검 0.1~0.3 중량부를 균일하게 혼합하며(2차 혼합); 상기의 2차 혼합된 원료혼합물을 일정용기에 담아 성형한 후, -35℃의 동결실에서 급속동결하고, 이를 동결건조관에 투입하여, 진공도 0.1~1 torr를 유지하면서 제품온도를 50℃ 이하로 하여 수분함량 4% 이하로 동결건조시키는 것을 특징으로 하는 동결건조된 참치김치의 제조방법.After tuna is naturally degreased with a mesh (1st stage deoiling), the naturally defatted tuna is put into boiling water at 95 ℃ ~ 100 ℃ by constant temperature for 1 ~ 2 minutes (2nd stage deoiling). Prepare kimchi aged to 4 ± 0.2 and cut it to a certain size, and cut the prepared leek into a certain size, and then pre-treat each raw material of tuna, kimchi, and leek by boiling and dehydrating it in boiling water for 45 ~ 60 seconds. To; 15 to 20 parts by weight of the pretreated tuna, and 1 to 2 parts by weight of kimchi broth and 1 to 2 parts by weight of alcohol (primary mixing), and then 50 to 60 parts by weight of the pretreated kimchi, 10 to 15 parts by weight of the pre-treated leek, 6 to 9 parts by weight of maltodextrin and 0.1 to 0.3 parts by weight of guar gum are uniformly mixed (secondary mixing); The secondary mixed raw material mixture is molded in a predetermined container, and then molded in a freeze chamber at -35 ° C., and then freeze-dried in a freeze-dried tube to maintain a vacuum of 0.1 to 1 torr while maintaining a product temperature of 50 ° C. or lower. Method for producing a freeze-dried tuna kimchi characterized in that the lyophilized to less than 4% moisture content.
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Publication number Priority date Publication date Assignee Title
KR100718250B1 (en) * 2005-12-30 2007-05-16 대상에프앤에프 주식회사 Flour paste composition for preparation of kimchi
KR101238499B1 (en) * 2010-12-22 2013-03-04 경상북도 영양군 Seasoned red-pepper sauce for kimchi

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KR100390185B1 (en) * 2000-11-16 2003-07-04 고영태 Novel instant kimchi and process for preparation thereof
KR100743109B1 (en) * 2006-02-16 2007-07-27 신영승 Preparation method of functional and sanitary kimchi block made by using powdered kimchi

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100718250B1 (en) * 2005-12-30 2007-05-16 대상에프앤에프 주식회사 Flour paste composition for preparation of kimchi
KR101238499B1 (en) * 2010-12-22 2013-03-04 경상북도 영양군 Seasoned red-pepper sauce for kimchi

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