KR101383587B1 - Method to produce Kimchi, using low-temperature evaporated Chinese cabbage-extract and radish-extract - Google Patents

Abstract

The present invention relates to a method for producing concentrated fermented kimchi fermentation broth by rapid fermentation method in which fermentation strain is added to cabbage and radish concentrate concentrated at 25-60 ° C. at low temperature. More specifically, the cabbage and radish harvested at the optimum time are concentrated at high temperature at low temperature and then fermented at 15-35 ° C to standardize the raw materials of kimchi used throughout the year and to reduce the fermentation time to reduce the standardized quality liquid kimchi. Can be mass produced industrially. Through this, it is possible to improve the quality of kimchi by supplying a certain quality raw material throughout the year in the form of concentrate regardless of the harvesting date of the raw material. In addition, through selective fermentation of strains to minimize the variation of the taste of kimchi by the process and control the fermentation process to produce a fermented broth of concentrated fermented kimchi that maintains the quality at a constant level regardless of the season. Furthermore, it is possible to manufacture kimchi according to the desired concentration, which can be utilized for various purposes. In the case of fermentation broth of low concentration and concentrated fermented kimchi with the same concentration as general kimchi, fermentation was completed in 24 hours, and it is possible to substitute kimchi raw materials. On the other hand, by producing a concentrated concentrated fermented kimchi fermentation broth, when used as broth such as seasonings, kimchi malt noodles, it increases the taste intensity of kimchi, there is an effect of reducing the volume during distribution. In addition, it can be used as a seasoning for cooking Kimchi stew by drying the concentrated fermented kimchi fermentation of high concentration.

Description

Method for producing Kimchi, using low-temperature evaporated Chinese cabbage-extract and radish-extract}

The present invention relates to a method for industrially producing concentrated aged kimchi fermentation broth (high concentration liquid cabbage kimchi) using fermented strains in cabbage and radish concentrate concentrated at low temperature. More specifically, the present invention is a method of inoculating Leuconostoc (Lucobanosus), Lactobacillus (Lactobacillus), Enterococcus (Enterococcus) strains in low-temperature concentrated cabbage concentrate and radish concentrate and fast fermentation at high temperature. In the present invention, by using the year-round frozen storage of the concentrate produced in the optimum harvesting of raw materials and minimizing the quality difference occurring in the raw materials of the produce and the production of kimchi using the same raw materials throughout the year. Through the above fermentation method, the present invention has established a method for the industrial production of concentrated fermented kimchi fermentation broth of uniform quality throughout the year. In addition, by using the concentrate to immerse the fermentation broth of concentrated ripening kimchi, it can be used for a variety of uses, such as straight type broth and concentrated kimchi flavor material by diluting to a desired concentration.

Kimchi is a very important part of the Korean diet. According to the 2008 National Health and Nutrition Survey, the intake of cabbage kimchi per capita is 79.4g / day, which is very high. to be.

Kimchi culture of our country started with the culture of pickled vegetables called 'low' before Samguk Sagi. Kimchi's record is the record of 'chimchae' in Dongguk Ideal House of Korea's Lee Kyubo. Kimchi until this time tends to be simply used as a winter food by salting vegetables or salting with vegetables. Later, in 1766, the method of applying red pepper to kimchi was recorded in the supplementary forest economy. From this point, it seems that kimchi in its present form is widespread.

Traditional kimchi is made from cabbage salted with cabbage with salt or salt water and mixed with ingredients such as glutinous rice paste, sliced radish, garlic, ginger, red pepper powder, salted fish, green onions, and so on. After aging for about a month, eat. In spontaneous fermentation, various lactic acid bacteria of the genus Lactobacillus , Leuconostoc and Pedioccoccus are involved in kimchi fermentation. Among them , microorganisms of the genus Lactobacillus are involved in the production of sour taste through homo-fermentation, microorganisms of the genus Leuconostoc are involved in the early stage of fermentation, and in addition to sour taste in kimchi through hetero-fermentation.

In the past, kimchi, which was made for each family's recipes, was increasingly manufactured by industrialized and standardized recipes. As a result, the size of the packing kimchi market grew to 1 trillion won, but the quality variation of products due to raw materials continues to occur. Kimchi plays the most important role in determining the flavors of Chinese cabbage and radish after fermentation. These ingredients change greatly depending on the harvest time. Generally, raw materials of Kim Jang-cheol have high solid content and high sugar content. On the other hand, Chinese cabbage harvested in summer is not suitable because of high moisture content and high fiber, and summer radish has a high content of sulfur compound and is characterized by a strong taste. Therefore, the quality of kimchi dipped with Kim Jang-chul's raw material is better depending on the seasonal ingredients. However, unlike cabbage and radish, garlic and onion, which is a savory vegetable, have low shelf life and are difficult to store for a long time. However, there is no research on producing kimchi of the same quality throughout the year by minimizing the quality deviation of such raw materials in previous studies and patents.

Existing kimchi patents are related to the manufacturing method of Kimchi (Korean Patent Application No. 10-2010-0010865), the production method of Kimchi using soy flour extract (Korean Patent Application No. 2010-0009649), the production method and the method Kimchi Bugak (Korean Patent Application No. 2010-0006199) prepared by Kim, Kimchi and a method of preparing Kimchi Jam using the same (Korean Patent Application No. 2009-0132951), Kimchi using a saegeok leaf and its manufacturing method (Korean Patent Application No. 2009- 0135844). The research focused on improving the taste and function by adding subsidiary materials or new raw materials to Kimchi, and developing new materials using Kimchi. However, there is no research for industrial production by standardizing the quality differences of the most important raw materials.

An object of the present invention is to mass-produce concentrated fermented kimchi fermentation broth of the same quality throughout the year by utilizing the concentrated concentrate at a low temperature of 25 ~ 60 ℃ after the harvested cabbage and radish juice. In addition, by inoculating the lactic acid bacteria cultured in the cabbage concentrate medium to standardize the fermentation process is to optimize the quality of kimchi after fermentation.

One aspect of the present invention is 5-50% by weight of 1-30 Brix cabbage concentrate, 5-20% by weight of 1-30 Brix concentrate, 3-20% by weight minced garlic, 0.5-5% by weight minced Provided is a method for producing concentrated fermented kimchi fermentation broth that is mixed with ginger, 2-15% by weight of salted fish, 3-30% by weight of red pepper powder and 15-80% by weight of rice grass and fermented at 15-35 ° C. for at least one day.

In addition, the cabbage concentrate and the radish concentrate can be prepared by concentration of 6 ~ 30 Brix at 25 ~ 60 ℃ after extracting the cabbage and radish, respectively, can be used by adjusting the concentration to 1 ~ 30 Brix.

In addition, 1 to 10% by weight of at least one Leuconostoc mesenteroids ( Luconostoc mesenteroids ), Lactobacillus plantarum ( Lactobacillus) plantarum ) and enterococcus fascium faecium ) strain can be added to ferment.

At this time, the strain may be cultured in a culture medium containing 3 to 15% by weight of the cabbage concentrate of claim 2, 0.1 to 3% by weight glucose, 0.1 to 0.3% by weight yeast extract and 60 to 85% by weight purified water. .

Another aspect of the present invention provides a concentrated aged kimchi fermentation broth prepared according to the above method.

Another aspect of the present invention provides kimchi prepared using the concentrated fermented kimchi fermentation broth prepared according to the above method.

Another aspect of the present invention is 100 parts by weight of the concentrated fermented kimchi fermentation broth prepared according to the above method, 0.5 to 3 parts by weight of salt, 1 to 3 parts by weight of red pepper powder and 0.2 to 0.5 parts by weight with respect to 100 parts by weight of the concentrated aged kimchi fermentation It provides a concentrated ripening kimchi fermented seasoning prepared by adding the nucleic acid seasoning.

Another aspect of the present invention provides kimchi prepared using the concentrated fermented kimchi fermentation broth prepared according to the above method.

Another aspect of the present invention provides a kimchi block prepared by freeze drying or vacuum drying the kimchi.

For the standardization of raw materials, raw materials of good quality were harvested in large quantities, concentrated at low temperature, frozen and used throughout the year. At this time, the reducing sugar, the pH of the concentrate was evaluated and managed. In addition, in order to standardize the process, Lactobacillus culture ( Lactobacillus , Leuconostoc , Enterococcus ) was inoculated to minimize the variation of the fermentation process. PH was also measured for quality control of the lactic acid bacteria culture. In addition, by measuring the change according to the pH, reducing sugar, acidity of kimchi during the fermentation process, the progress and the sensory quality of fermentation were evaluated and managed by measuring the change in the number of lactic acid bacteria.

According to the present invention, regardless of the harvest season of Chinese cabbage and radish, which are the main raw materials of kimchi, it is possible to improve the quality by supplying raw materials of a certain quality throughout the year in the form of concentrates. In the case of making kimchi in this way, it is economically advantageous because it is harvested at the optimum harvesting time of raw materials and manufactured fermented fermentation broth of concentrated ripening regardless of the season. In addition, by diluting the concentrate can be prepared for each desired concentration. When it is dipped in the same concentration as general kimchi, fermentation time is short within 24 hours and the quality deviation of the taste is small, so it can be used to replace kimchi industrially. On the other hand, by producing a concentrated concentrated fermented kimchi fermentation broth, when used as broth such as seasonings, kimchi malt noodles, it increases the taste intensity of kimchi, there is an effect of reducing the volume during distribution. In addition, marinated Chinese cabbage immersed in a concentrated fermented kimchi fermentation of high concentration can be ripened for 24 hours to produce a ripe cabbage kimchi. By drying the kimchi thus prepared to produce a kimchi drying block, it is applicable to storage and industrial products. In addition, dried fermented kimchi fermentation broth itself may be used as a seasoning for cooking kimchi stew.

Figure 1 is a simplified process diagram for the fermented broth of concentrated kimchi in the present invention.
Figure 2 is a simplified process diagram for the production of kimchi seasoned powder and kimchi block using the concentrated fermented kimchi fermentation broth of the present invention.
3 is an analysis table for the quality characteristics of summer and autumn cabbage.
4 is an analysis table for the quality characteristics of summer and autumn radish.
5 is a graph analyzing the volatile flavor components of the low concentration and high temperature general concentrated non-concentrated solution using GC / MS.
Figure 6 is a graph of the pH of the lactic acid bacteria culture medium in the commercial MRS medium and cabbage medium developed in the present invention.
Figure 7 is a table showing the characteristics change with the fermentation time of fermented kimchi fermentation broth using a concentrate of 20 Brix.
8 is a table showing the change in the number of lactic acid bacteria according to the fermentation time of fermented kimchi fermentation broth using the concentrate of 20 Brix.
9 is a graph of pH change with fermentation time.

Hereinafter, the present invention will be described in more detail.

In the present invention, harvested at the optimal harvest season of cabbage and radish, washed with water, cut, and juice.

Juice extracts are made using a low-temperature concentrator to make a high concentration concentrate. The concentrate is stored frozen and used throughout the year.

Dilute the high concentration and add other ingredients necessary for microbial growth to make a medium for culturing Leuconostoc and Lactobacillus genus. The use of cabbage concentrate prevents the formation of off-flavor, which occurs when the lactic acid bacteria are inoculated into kimchi using normal commercial medium.

 Rice flour and purified water are mixed and heated to prepare a rice paste. After cooling the rice paste to room temperature, add salt and subsidiary materials according to the mixing ratio, and add lactic acid bacteria culture medium.

After fast fermentation at high temperature, concentrated fermented kimchi fermentation broth (kimchi broth) is prepared. The production of kimchi broth through the present invention is to standardize the quality of kimchi and to ferment in large quantities, thereby producing and storing low-temperature concentrates in the harvester of raw materials to ensure quality as well as economic feasibility.

Hereinafter, the configuration and operation of the present invention in more detail.

Example 1 Preparation of Chinese Cabbage and Low Temperature Concentrate

In the case of cabbage which is the main raw material of kimchi, there is a difference in the quality characteristics of summer and autumn cabbage as shown in FIG. In general, cabbage in autumn seems to be more suitable given the umami, sour, and arine flavors of kimchi.

In the case of radish which is a raw material of Chinese cabbage, there is a difference in the quality characteristics of summer and autumn radish as shown in FIG. In general, autumn radish, which has a high content of major indicators, is suitable for kimchi.

Chinese cabbage and radish, however, have low shelf life and fluctuate prices. Therefore, in the present invention harvested raw materials in October-December cabbage and radish harvester was washed after washing with water. Chinese cabbage and juice of 2-8 Brix were concentrated to 30 Brix at a concentration temperature of 25-60 ℃ using a vacuum concentration equipment. As such, the cabbage and radish concentrates subjected to the low-temperature concentration process retained more sulfide content than the high-temperature concentrates, and showed strong flavors of raw materials.

Figure 5 shows the analysis results for the volatile components of the low temperature / high temperature free concentrate using GC / MS. It can be seen that the content of dimethyl-trisulfide was higher in the low-temperature concentrated radish than the high-temperature general concentrated radish. Therefore, the concentrate concentrated at low temperature hardly loses the fresh flavor inherent to the raw material, making it suitable for making kimchi broth.

Table 1 is a table analyzing the quality characteristics of the spring, summer, autumn cabbage and Chinese cabbage concentrate 3Lot, Table 2 is a table analyzing the quality characteristics of the spring, summer, autumn radish and concentrate 3Lot to be.

Cabbage
(March House) Summer cabbage
(August Highlands) Autumn cabbage
(November Jeonnam) Chinese cabbage concentrate
Lot1 Chinese cabbage concentrate
Lot2 Chinese cabbage concentrate
Lot3 Solids 3.5 Bx 3.2 Bx 4.2 Bx 60.0 Bx 60.0 Bx 60.2 Bx GA content *
(glutamic acid) 0.03% 0.02% 0.08% 0.06% 0.06% 0.07%

* GA content is measured value of dry weight after 4Bx calibration

Spring radish
(March House) Summer radish
(August Highlands) Autumn radish
(Jeju in November) No concentrate
Lot1 No concentrate
Lot2 No concentrate
Lot3 Solids 5.2 Bx 4.5 Bx 6.4 Bx 60.0 Bx 60.0 Bx 60.2 Bx Volatile Index Contents * 52.4% 53.5% 68.1% 58.4% 60.0% 57.7%

* Volatile indicator content is calculated by peak area of sulfur commpounds compared to total GC / MS peak after 4Bx correction.

As can be seen in Tables 1 and 2, the main indicators of cabbage and radish change seasonally, but when harvested in autumn and used after the concentrate is prepared, it can be seen that there is no difference in quality characteristics.

In addition, in Table 3 below, the kimchi was soaked using the juices of cabbage and radish in spring, summer, and autumn, respectively, and the harvested autumn cabbage and radish were prepared as 60Bx concentrate, and the concentrate was prepared according to the juice of autumn cabbage and radish. The quality characteristics of kimchi prepared three times after dilution were examined.

Application of Chinese cabbage / no juice and concentration Spring raw material Summer raw materials Autumn raw materials Autumn Cabbage / Radish
Concentrate Lot1 Autumn Cabbage / Radish
Concentrate Lot2 Autumn Cabbage / Radish
Concentrate Lot3 Kimchi mold 9.3 Bx 8.5 Bx 10.1 Bx 10.2 Bx 10.2 Bx 10.2Bx Kimchi pH 4.1 3.96 4.04 4.04 4.02 4.0 Kimchi Sando
(Lactic acid basis) 0.50% 0.56% 0.62% 0.63% 0.62% 0.64% Kimchi Mild to sweetness Light bitter taste
Weak Ripe Kimchi flavor Ripe Kimchi flavor Ripe Kimchi flavor Ripe Kimchi flavor

As can be seen in Table 3, when the juice is used, the difference in the solid content occurs according to the change in the state of the raw material by the seasonal factors, it can be seen that the difference occurs in pH and acidity after 24 hours fermentation. However, as a result of repeated production of kimchi three times using the radish and cabbage concentrate of the autumn harvesting period, the solid content remains almost the same and there is no difference in pH and acidity after fermentation. This demonstrates that the quality characteristics of kimchi are kept uniform when making kimchi using concentrates.

Example 2 Lactic Acid Bacteria Culture Using Chinese Cabbage Concentrate

Prepared lactic acid bacteria culture medium containing cabbage concentrate 3-15% by weight, glucose 0.1-3.0% by weight, yeast extract (yeast extract) 0.1-0.3% by weight and purified water 60-85% by weight, and primary culture in MRS medium Lactobacillus Leuconostoc mesenteroides and Lactobacillus plantarum, Lactobacillus plantarum , Enterococcus faecium (Enterococcus fascium) strains were inoculated at 0.1-5% and incubated at 28-32 ° C. for at least one day.

Figure 6 is a graph of the pH of the lactic acid bacteria culture medium in the commercial MRS medium and cabbage medium developed in the present invention. As can be seen in Figure 6, the pH of the lactic acid bacteria culture medium was reduced in the same pattern in both media. Table 4 below shows the number of primary lactic acid bacteria fermentation of commercial MRS medium and Chinese cabbage concentrate utilizing medium.

Day 3 Lactic Acid Bacteria Fermentation in Commercial MRS and Chinese Cabbage Concentrate Lactic acid bacteria count (cfu / ml) MRS badge 16.9 x 10 ⁸ Chinese cabbage concentrate badge 20.4 x 10 ⁸

As can be seen in Table 4, the number of lactic acid bacteria in the commercial MRS medium and the Chinese cabbage medium developed in the present invention did not have a big difference, and in Figure 6, the pH change pattern of the lactic acid bacteria culture was similar.

However, as a result of sensory evaluation on the flavor of kimchi inoculated with two cultures, mold odor was expressed at the rear of kimchi when the industrial MRS medium was used. On the other hand, in the case of kimchi using the cabbage medium already has no / off-flavor was used in the present invention cabbage medium.

[Example 3] Preparation of concentrated fermented kimchi fermentation broth according to the concentration of the concentrate

Considering the optimum ripening season of kimchi at pH 4.0 ± 0.2, the time and concentration of the concentrated ripening kimchi fermentation broth at optimum concentration were evaluated. The results of the evaluation of the concentrated fermented kimchi fermentation broth using the concentrates of 10 Brix and 20 Brix are shown in Table 5 below.

Characterization of Fermented Kimchi Fermented with Different Concentrations 10Brix 20Brix Fermentation period 1 day (24hour) 3 days (72hour) pH 4.04 4.09 Acidity (lactic acid basis conversion,% T.A.) 0.6% 1.3%

As can be seen in Table 5, in the case of 10 Brix concentrate, fermentation was completed in 24 hours, and in the case of 20 Brix concentrate, it took 3 days to complete the fermentation.

[Example 4] Preparation of concentrated fermented kimchi fermentation broth using low temperature concentrate

Cold concentrated cabbage and concentrate were calibrated to 1-30 Brix. Purified water was added to the rice flour and stirred for 15 minutes to prepare a rice paste. After cooling the prepared rice paste to room temperature, 15 to 80% by weight of the rice paste was mixed with 5 to 50% cabbage and 5 to 20% wt. 3 ~ 20% by weight of minced garlic, 0.5 ~ 5% by weight of minced ginger, 2 ~ 15% by weight of salted fish was added to the stirring. Thereafter, 3 ~ 30% by weight of red pepper powder was mixed well, 1 to 10% by weight of the lactic acid bacteria culture medium cultured in Example 2. Thereafter, high temperature rapid fermentation was performed at 15 to 30 ° C. for at least 1 day.

Example 5 Measurement of pH and Sensory Evaluation of Rapidly Fermented Concentrated Kimchi Fermentation Solution

In general, the pH when cabbage kimchi is most delicious is considered to be about 4.0 ± 0.2. Figure 7 is a table showing the characteristics change with the fermentation time of fermented kimchi fermentation broth using a concentrate of 20 Brix. 8 is a table showing the change in the number of lactic acid bacteria according to the fermentation time of fermented kimchi fermentation broth using the concentrate of 20 Brix. In the case of fermented kimchi fermentation broth using a concentrate of 20 Brix in Figure 7 reached the optimum time at 60-72 hours. According to Figure 8, it can be seen that the number of lactic acid bacteria is maintained at 10 ⁸ or more.

The acidity and reducing sugar content were measured for the fermented kimchi fermentation broth using the concentrate of 20 Brix reaching the optimum pH and the results are shown in Table 6 below.

Changes in Acidity and Reducing Sugars of Fermented Brix Kimchi 0 day Day 3 (72 hours) Acidity (lactic acid basis conversion,% T.A.) 0 1.3 Reducing Sugar (%) 11.2 7.5

According to the above Table 6, the amount of reducing sugar decreases and the acidity tends to increase. The fermented concentrated kimchi fermentation broth prepared as in Example 1 had a characteristic of pH 3.8-4.2, acidity 1.0-1.5% within 72 hours of fermentation of 20 Brix fermentation, and the well-aged kimchi flavor was alive. .

Example 6 Powdering of Fermented Liquid Kimchi Fermented Concentrate

20 to 40 parts by weight of maltodextrin or cyclodextrin was mixed with respect to 100 parts by weight of the prepared mature fermented kimchi fermentation broth, followed by spray drying and vacuum drying. The conditions of spray drying were Atomizer rpm 8000-10000 rpm, ventilating temperature 105-100 degreeC, and blowing temperature 170-190 degreeC. Spray dried powder was alive with the flavor of Kimchi. The conditions of vacuum drying were vacuum degree 25-40 mbar, 90-115 degreeC, and drying time 8 hours. The powdered concentrated fermented kimchi fermentation broth was mixed with purified salt, nucleic acid, and organic acid to be used as seasoning for kimchi.

Example 7 Kimchi Preparation Using Concentrated Ripening Kimchi Fermentation Solution

Salted cabbage was cut, spontaneously dehydrated, and the cabbage was first removed, and then immersed in the concentrated ripened kimchi fermentation broth prepared in Example 4. To adjust the salinity and color value of kimchi, 0.5 to 3 parts by weight of salt, red pepper powder 1 to 3 parts, and 0.2 to 0.5 parts by weight of nucleic acid seasoning were added to 100 parts by weight of the kimchi broth prepared in Example 4. The mixing ratio of fermented concentrated kimchi fermented in this way was about 20-50% of salted dehydrated cabbage. After soaking, the flavor was evaluated after 1 ~ 2 days at refrigeration temperature and 1 day at room temperature. Using this method has the advantage that you can easily add kimchi at home without seasoning.

Example 8 Preparation of Kimchi Blocks Concentrating Ripening Kimchi Fermentation Solution

Kimchi blocks were prepared by freeze drying or vacuum drying using the kimchi prepared in Example 7. It was restored after 2 minutes in water at 80 ° C, and the taste and texture of kimchi remained alive even after the restoration.

As described through the above embodiments, the present invention minimizes the quality variation of the raw material, and harvests when the optimum quality is utilized to produce concentrated fermented kimchi fermentation broth of uniform quality throughout the year by utilizing low-temperature concentration. In addition, in order to minimize the deviation occurring during the fermentation process is inoculated with lactic acid bacteria suitable for kimchi fermentation. At this time, the use of the cabbage culture for the off-flavor control already occurs when using a normal medium. Through the high-temperature fast fermentation process, it is possible to mass produce kimchi with uniform quality, and through the production of high-concentrated and matured fermented kimchi fermentation broth, it is an invention to increase its value by using not only kimchi soup itself but also broth.

Claims (8)

5-50 wt% 10-30 Brix cabbage concentrate, 5-20 wt% 10-30 Brix no concentrate, 3-20 wt% minced garlic, 0.5-5 wt% minced ginger, 2-15 wt% % Salted fish, 3-30% by weight of red pepper powder and 15-80% by weight of rice grass are mixed and fermented at 15-35 ° C. for at least 1 day,
The Chinese cabbage concentrate and the radish concentrate were prepared by extracting the cabbage and radish harvested from October to December, respectively, and then concentrated to 10 to 60 Brix at 25 to 60 ° C., and then adjusting the concentration to 10 to 30 Brix. 10 ~ 30 Brix, method of producing concentrated aged kimchi fermentation broth. delete The method of claim 1,
1-10% by weight of at least one Leuconostoc mesenteroids , Lactobacillus plantarum ) and enterococcus fascium faecium ) Method for producing a concentrated fermented kimchi fermentation broth further by adding a strain. The method of claim 3,
The strain is a method of producing a concentrated mature kimchi fermentation broth cultured in a culture solution containing 3 to 15% by weight of the cabbage concentrate, 0.1 to 3% by weight glucose, 0.1 to 0.3% by weight yeast extract and 60 to 85% by weight purified water . A concentrated fermented kimchi fermentation broth prepared according to any one of claims 1, 3 and 4. 100 parts by weight of the concentrated fermented kimchi fermentation broth prepared according to any one of claims 1, 3 and 4, 0.5 to 3 parts by weight of salt, 1 to 3 parts by weight of red pepper powder And concentrated fermented kimchi fermented seasoning prepared by adding 0.2 to 0.5 parts by weight of nucleic acid seasoning. Kimchi prepared by using a fermented broth of concentrated ripening according to any one of claims 1, 3 and 4. Kimchi block prepared by freeze drying or vacuum drying the kimchi according to claim 7.

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