KR101672974B1 - Manufacturing method of Youngia sonchifolia kimchi and Kimchi manufacture thereby - Google Patents

Abstract

The present invention relates to a method of manufacturing a roasted kimchi which is capable of preserving fresh and long-term storage without removing old odors (intragroup) even when stored for a long period of time, while removing bitter taste and bitter taste unique to rosemary. 10 ± 0.5% by weight of chopped shrimp, 5 ± 0.5% by weight of shrimp, 5 ± 0.5% by weight of soybean powder, 17 ± 0.5% by weight of soybean powder, 15 ± 0.5% by weight of fermented brown rice porridge, 14 ± 0.5% 0.5 ± 0.1% by weight of dried persimmon, 0.3 ± 0.1% by weight of sake, 0.4 ± 0.1% by weight of garlic, 0.3 ± 0.1% by weight of ginger, 0.1 ± 0.1% By weight to prepare a sauce; Ⓑ preparing a maturing auxiliary material by putting a mixture of rice bran, tea leaf, and soybean flour into a bag of marbles; Ⓒ Preparing the pickles by mixing the rice bran, kelp hay, chrysanthemum extract, and salt into water; D. Immersing the washed lobes in the pickles of said c) to pick up lobes; (E) removing pickles from the pickle from the pickle, rinsing it with water, and draining the water remaining in the washed rods; Laminating the grape leaves layer in which the juice of the e was drained in the container in the order of the seasoning layer of the above ⓐ above the grape leaves layer; Ⓖ When the laminating is completed, place the aging auxiliary material of ⓑ at the top, cover the lid of the container, and aged at room temperature for 2 - 3 months.

Description

{Manufacturing method of Youngia sonchifolia kimchi and Kimchi manufacture}

The present invention relates to a roasted kimchi and its preparation method for eliminating bitter taste and bitter taste unique to roods and keeping it fresh for a long period of time without generating an old odor even when stored for a long period of time.

Generally, kimchi is fermented at low temperature by fermenting mungbean, cabbage, cucumber, etc. with salt and producing lactic acid after pouring condiments such as red pepper, garlic, pork, ginger, and salted fish.

Such kimchi contains not only a large amount of nutrients such as various vitamins and minerals but also a lot of lactic acid bacteria which are beneficial to the human body, and in recent years, it has been widely known as a health food because of its anticancer, antimutagenic and antimicrobial functions have.

On the other hand, rhubarb is a wild plant that grows mainly in the fields of mountains and fields, and in early spring sunshine. The roots of rhizomes contain many inulin components and produce bitter tastes. When they have no taste in early spring, It has been widely used as a material for kimchi.

According to Dong-bo-gyung, it is said to be used as a remedy for fever, hemorrhage, dyspepsia, pneumonia, hepatitis, bruise, boil, and so on, especially in acid form and alkaline form And is widely known as a health food.

Inulin is a kind of polysaccharide stored mainly in the stems of asteraceae, and its content is high in the early spring, and it is especially effective in the treatment of diabetes and constipation. It is known to be beneficial to the human body.

For this reason, rosemary is popularly used as a food ingredient of Korea to correct the wrong eating habits caused by the Westernized food culture. Especially, kimchi using rosemary is useful as a method of easily ingesting beneficial ingredients of rosemary.

However, rhizosphere is relatively less flavorful compared to kimchi using Chinese cabbage because of its bitter taste and bitter taste, and its texture is deteriorated due to its vagina. When it is soaked with kimchi, most of it is stored for a long time and then eaten for a long time. There is a problem that the ingredients are destroyed, so that the kimchi is not commercially popular.

Korean Patent Publication No. 10-2011-0087616 (Aug. 23, 2011) Korean Patent Publication No. 10-2011-0138871 (December 28, 2011)

SUMMARY OF THE INVENTION The present invention has been made to solve the above problems,

First, the bitter taste and bitter taste unique to Korean lambs are removed,

Second, even if stored for a long time, the old odor (intragroup) is not generated,

Third, the present invention provides a roasted kimchi which is freshly stored for a long period of time and can be eaten.

In order to accomplish the above object, the present invention provides a method for producing a fermented brown rice porridge comprising the steps of: (a) blending red pepper powder with 25 ± 0.5 wt%, soybean powder with 17 ± 0.5 wt%, fermented brown rice porridge with 15 ± 0.5 wt%, apple with 14 ± 0.5 wt% 10 ± 0.5% by weight of chopped shrimp, 5 ± 0.5% by weight of salted crab shrimp, 1 ± 0.1% by weight of jujube, 1 ± 0.1% by weight of chestnut, 0.5 ± 0.1% ± 0.1% by weight of garlic, 0.4 ± 0.1% by weight of garlic, and 0.3 ± 0.1% by weight of ginger to prepare a sauce; Ⓑ preparing a maturing auxiliary material by putting a mixture of rice bran, tea leaf, and soybean flour into a bag of marbles; Ⓒ Preparing the pickles by mixing the rice bran, kelp hay, chrysanthemum extract, and salt into water; D. Immersing the washed lobes in the pickles of said c) to pick up lobes; (E) removing pickles from the pickle from the pickle, rinsing it with water, and draining the water remaining in the washed rods; Laminating the grape leaves layer in which the juice of the e was drained in the container in the order of the seasoning layer of the above ⓐ above the grape leaves layer; Ⓖ When the laminating is completed, place the aging auxiliary material of ⓑ at the top, cover the lid of the container, and aged at room temperature for 2 - 3 months.

The garlic kimchi according to the present invention produced by the above method has the effect of eliminating the bitter taste and bitter taste unique to the ladle and keeping the fresh smell (intracellular) even when stored for a long period of time and keeping it fresh for a long period of time and exhibiting a deep taste .

BRIEF DESCRIPTION OF THE DRAWINGS FIG.
Fig. 2 is a photograph of a rodet for producing the needles of the present invention,
Fig. 3 is a photograph of a pickled lobster to produce the lobster kimchi of the present invention,
FIG. 4 is a photograph of a sauce for preparing a roasted kimchi of the present invention,
Fig. 5 is a photograph of a roasted kimchi produced by the method of the present invention.

In the method for manufacturing a girdle kimchi according to the present invention,

A) 10 ± 0.5% by weight of chopped shrimp, 10 ± 0.5% by weight of shrimp, 15 ± 0.5% by weight of red pepper powder, 17 ± 0.5% by weight of soybean powder, 15 ± 0.5% by weight of fermented brown rice porridge, 14 ± 0.5% 0.5 ± 0.1% by weight of persimmon, 0.3 ± 0.1% by weight of sake, 0.4 ± 0.1% by weight of garlic, 0.3 ± 0.1% by weight of ginger, 0.3 ± 0.1% 0.1% by weight to prepare a sauce;

Ⓑ preparing a maturing auxiliary material by putting a mixture of rice bran, tea leaf, and soybean flour into a bag of marbles;

Ⓒ Preparing the pickles by mixing the rice bran, kelp hay, chrysanthemum extract, and salt into water;

D. Immersing the washed lobes in the lobster pickles of the cage to pick the lobsters;

(E) removing pickles from the pickle from the pickle, rinsing it with water, and draining the water remaining in the washed rods;

Laminating the grape leaves layer in which the juice of the e was drained in the container in the order of the seasoning layer of the above ⓐ above the grape leaves layer;

Ⓖ When the laminating is completed, place the aging auxiliary material of ⓑ at the top, cover the lid of the container, and aged at room temperature for 2 - 3 months.

In the method of manufacturing a roasted kimchi having the above-described constitution, the roasted roots are distributed in China as a year-old or a biennial plant which grows commonly in the mountains of the country. Stems have many branches, no hairs, 20-100 cm high, purple. Root leaves have no petiole, and they remain when flowers are in the leaves.

Stem blade is alternate, oval or egg-shaped, long elliptical, widened underneath, wraps around stem, with irregular sawtooth on edge. The flower is yellow, and the hair-like flower runs on the stem and the end of the branch in 5-10th month like the flower of the mountain. The fruit is achene, conical, black, with white umbrella hairs. It is commonly used for food and is also used for medicinal purposes.

The above-mentioned stolon efficacy has vitamins in addition to promotion of digestive function and skin beauty, and a bitter taste saponin ingredient strengthens stomach and improves digestive function. It has the effect of eliminating sleep, which not only helps examinees but also is effective for skin beauty.

The nutrients of the herds are shown in Table 1 below on the basis of 100 g.

Niacin
0.70 mg salt
10.00 mg protein
3.50 g Carbohydrate
7.50 g Retinol
0.00 g Beta-carotene
670.00 g Vitamin A
112.00 g Vitamin B1
0.09 mg Vitamin B2
0.12 mg Vitamin B6
0.20 mg Vitamin C
19.00 mg Vitamin E
4.00 mg Dietary Fiber
5.64g zinc
0.27 mg Folic acid
21.70 g sign
69.00 mg Lipid
0.60g iron content
6.60 mg potassium
250.00 mg calcium
101.00 mg cholesterol
0.00 mg Ash
1.10 g

The method of manufacturing the kidney kimchi using the rodents described above will be described in detail as follows.

Ⓐ step

The reason for using each ingredient to prepare sauce in step (a) of the present invention will be described as follows.

Red pepper powder: The reason why the red pepper powder is used in the roasted kimchi of the present invention is that it is used for imparting a quick and refreshing taste. The red pepper powder is rich in vitamin A and vitamin C, It also prevents food poisoning.

The amount of the red pepper powder having the above-mentioned effect is preferably 25 ± 0.5% by weight in order to prepare the needles of the present invention. The reason for this is that if the above red pepper powder is used in excess of 25 ± 0.5 wt%, it is difficult to generalize the roasted kimchi according to the present invention, and if it is used less than 25 ± 0.5 wt%, the taste of roasted kimchi is lowered. ± 0.5% by weight.

Soybean flour: The reason why soybean flour is used in the koji of the present invention is to neutralize the bitter taste unique to the lobster and to give a fine flavor. The soybean flour contains vitamin E in soybean flour, And prevent aging, as well as to metabolize the body and waste the waste plays a role.

The preferred amount of the soy flour having the above-mentioned effect for producing the koji-free kimchi of the present invention is 17 ± 0.5 wt% because, when the soybean flour is used in an amount exceeding 17 ± 0.5 wt%, the flavor becomes stronger, If the content is less than 17. + -. 0.5% by weight, the bitter taste unique to corn steep slices is insufficient and a bitter taste is generated in kimchi kimchi. Therefore, it is preferable to use 17 ± 0.5% by weight of soybean flour.

Fermented brown rice porridge: The fermented brown rice porridge is used in kimchi of the present invention to neutralize the bitter taste unique to rhubarb and at the same time to give a feeling of taste and taste of spices, Is not absorbed by the human body and slows the absorption of excessive nutrients in the intestines, thereby inhibiting calorie intake, increasing the amount of stools, stimulating the barrier to prevent constipation, and normalizing cholesterol in the body to prevent and treat various adult diseases It stimulates metabolism, slows down aging, and is effective in treating diabetes.

The preferred amount of the fermented brown rice powder of the present invention having the above-described effect to be used for producing the needled kimchi is 15 ± 0.5 wt%. The reason is that if the above fermented brown rice porridge is used in excess of 15 ± 0.5% by weight, the seasoning becomes too thin and the fermentation of the stalks becomes too fast. When the fermented rice is used at less than 15 ± 0.5% by weight, The fermented brown rice bran is used in an amount of 15 ± 0.5% by weight.

Apples: The reason why the apples are used in the rhubarb kimchi according to the present invention is to give the natural sweetness of the rhubarb kimchi according to the present invention and to enhance the preference of the rhubarb kimchi by adding the original fragrance and refreshing taste of the apples.

The preferable use amount of the above-mentioned apples is 14 + - 0.5 wt% because, when it exceeds 14 + - 0.5 wt%, the flavor inherent to apples becomes too high and the taste of the roasted kimchi can not be felt by the apple flavor When the content is less than 14 ± 0.5% by weight, there is a problem that the preference degree of the roasted kimchi is lowered. Therefore, the use amount of the apple is preferably 14 ± 0.5% by weight.

Pears: The reason why the pears are used in the needles of the present invention is to give the natural sweetness of the needles of the present invention and at the same time to impart a cool taste to the likes of the needles.

A preferred use amount of the above-mentioned boats is 10 ± 0.5 wt%, because when the content is more than 10 ± 0.5 wt%, the moisture of the sauce becomes too much and the seasoning becomes weak and the sweetness of the roasted kimchi becomes too strong , And if it is used in an amount of less than 10 ± 0.5% by weight, there is a problem that the preference of the roasted kimchi is lowered. Therefore, the amount of roast is preferably 10 ± 0.5% by weight.

On the other hand, the apples and pears can be ground and blended with a blender, or finely chopped.

Chopped shrimp: Chopped shrimp are used in the goddess kimchi of the present invention as a natural seasoning for imparting a tastiness of the goddess kimchi. The amount of the used seasoning is 10 ± 0.5% by weight, and when it is used in excess of 10 ± 0.5% It is preferable that the amount of the shredded shrimp used is 10 ± 0.5% by weight because the fishy smell inherent to the shrimp occurs in the roasted kimchi, and when the roasted shrimp is used at less than 10 ± 0.5% by weight, the taste of the roasted kimchi is lowered.

Extract of salted salted salted goat: The reason why the salted salted salted salted extract is used in the radish kimchi of the present invention is to neutralize the bitter taste unique to garuda and to serve as a natural seasoning to give a deep flavor to the fermented kimchi, The amount used is 5 ± 0.5% by weight.

When the salted salted Chinese cabbage extract is used in an amount exceeding 5 ± 0.5% by weight, salinity of the roasted kimchi is increased. When the salted salted Chinese cabbage extract is used in an amount of less than 5 ± 0.5% by weight, there is a problem that the deep taste of the roasted kimchi is not expressed, The amount of the extract to be used is preferably 5 ± 0.5% by weight.

The above-described extract of salted cheddar crab means only the liquid phase which is filtered out of the salted cheddar shrimp, and it is preferable that the salted cheddar is a silver crab.

Jujube: Jujube kimchi of the present invention is used for the sweetness and sterilization and disinfection of roasted kimchi, and it is preferably used finely when used.

The use amount of the jujube is 1 ± 0.1% by weight. If it is used in excess of 1 ± 0.1% by weight, the use of the jujube is more than necessary, It is preferable to use a weight%.

Chestnut: The reason why chestnuts are used in kimchi of the present invention is to give a protein and refreshing taste of the kimchi, and to neutralize the bitter taste of the kimchi and to eliminate the odor.

The use amount of the night is preferably 1 ± 0.1% by weight because the use of more than 1 ± 0.1% by weight is more than necessary, and when it is used at less than 1 ± 0.1% by weight, the neutralization of bitter taste and the elimination of odor are insufficient The use amount of the night is preferably 1 ± 0.1% by weight, and the night is used in an undiluted state.

The reason for using the gugija in the kimchi of the present invention is that the amount of the gugija is 0.5 ± 0.1 wt% in order to impart the fragrance of the gugija to the kimchi kimchi, because if it is used in excess of 0.5 ± 0.1 wt% The intrinsic fragrance is strong in kimchi kimchi, so it is preferable to use 0.5 ± 0.1 wt% of kimchi.

Dried Persimmon: The reason for using persimmons in the radish kimchi of the present invention is to impart a sweet taste of the radish kimchi and to impart a taste that is chewed together with the radish kimchi to enhance the taste.

The use amount of the dried persimmons is 0.5 ± 0.1 wt.%. If it exceeds 0.5 ± 0.1 wt.%, The use of the persimmons becomes unnecessary. .

Cheongju: Cheongju is used in kimchi of the present invention in order to serve as a preservative for kimchi, so that garlic and ginger are removed from the smell of kimchi and the deep taste is formed. to be.

The amount of the sake, garlic, and ginger used is 0.3 ± 0.1 wt% of sake, 0.4 ± 0.1 wt% of garlic, and 0.3 ± 0.1 wt% of ginger.

Ⓑ Step

The reason for preparing the aging auxiliary material by adding the mixture of rice bran, tea leaf, and soybean flour to the bag of bamboo in the step (b) of the present invention is that the container of step (g) And then the top of the bag is stacked in the order of the seasoning layer in the above step (a), then the bagged bag containing the prepared mature supplementary material is placed at the uppermost position, the lid of the container is closed and the roasted smell In order to prevent the occurrence of the problem.

The mixing ratio of the aging auxiliary material for preventing the generation of the old odor (intragroup) is 47 ± 5% by weight of rice bran (rice bran), 45 ± 5% by weight of the leaves and 8 ± 0.5% by weight of soybean flour.

The rice bran contains gaba, linoleic acid, octacosanol, gamma oruzanol, alpha-tocopherol, vitamin B1 / B2 / B6 and the like. Fermentation requires fermenting bacteria such as yeast or Bacillus, which in the absence of oxygen decompose nutrients and produce another substance. In other words, it does not completely decompose the organic material, but it produces the intermediate material.

Fermentation and corruption are both the same in that microorganisms decompose organic matter into different properties, but fermented substances have a good flavor and taste that can be eaten by humans and nutritive value, while the substances produced by corruption have little odor and nutritional value .

Therefore, in the process of fermentation of kimchi, it is necessary to make enough kimchi which can supply enough oxygen to cause microorganisms such as yeast and Bacillus to survive and to exhibit flavor and nutritive value that are good for human beings, and the rice bran It helps to help.

  The above leaves neutralize toxicity, eliminate O-157, Salmonella, etc., and inhibit rapid fermentation of kimchi, thereby preventing the kimchi from easily getting cold. Also, it serves to remove the bitter taste of Kongaru: kudzu.

The reason for using the aging auxiliary material in which the rice bran, the leaves, and the soybean flour are mixed in the above-mentioned hemp bag is used for the inhibition of the harmful microorganisms, the removal of the bitter taste, the preservation role, Is preferably 47.5% by weight of rice bran, 45 ± 5% of starch, and 8 ± 0.5 of soybean flour as weight%.

Ⓒ Step

In step (c) of the present invention, rice bran, kelp hay, chrysanthemum extract, and salt are put into water and mixed to prepare a pickled pickle.

The reason for using the above rice bran is to use the useful components of the human body contained in rice bran (such as gaba, linoleic acid, octacosanol, gamma oruzanol, alpha-tocopherol, vitamin B1 / B2 / B6 etc.)

Kelp hay is intended to lower cholesterol levels caused by alginic acid, which is a slippery component of kelp, and iodine, minerals, vitamin C, and vitamin E, to disperse tuberculosis bacillus, to promote intestinal motility and constipation ,

The extract is used as a liquid extract obtained by boiling at a rate of 20 - 30 liters per 100 - 300 liters of water and boiling for 3 hours or more. The reason for using such an extract is that it has a good taste, It is to give taste.

Salt is to pickle the stalks and to adjust the salinity.

The intermixture ratio of the rice bran, kelp hay, chrysanthemum extract, and salt is 60% by weight to 60% by weight of rice bran, 13 ± 5% by weight of kelp hay, 20 ± 5% by weight of chrysanthemum extract and 6-8% by weight of salt.

The mixture ratio of the mixture of rice bran, kelp hay, chrysanthemum extract and salt and water is 20 to 35% by weight of a mixture of rice bran, kelp hay, chrysanthemum extract and salt, and 65 to 80% by weight of water To make pickled fire.

If the salt content exceeds 8% by weight, there is a problem that the saltiness of the pickles is too high. If the salt content is less than 6% by weight, it becomes difficult to store the kimchi paste for a long period of time. However, the reason why the salt is used in an amount of 6 - 8% by weight is that it is adjusted according to the degree of storage of the kimchi.

The reason why 20% 5% by weight of the extract is used is because when the extract is used in an amount of more than 25% by weight, intrinsic fermentation can occur in the fermented kimchi. When the fermented extract is used in an amount less than 15% by weight, So that the preference degree is lowered.

In addition, when rice bran 60 ± 5 wt% is used and less than 55 wt% bran is used, it is possible to produce the inside of the kimchi when it is stored for a long period of time. Moreover, when the rice bran is used at less than 13 ± 5 wt% A problem arises.

Ⓓ Step

The step (d) of the present invention is a step of immersing the washed lobes in the lobster of the step (c) to pick up the lobsters. This is a step of removing the lobster so that the active ingredient of the pickles (rice bran, kelp hay, Immerse for 8 days.

Ⓔ Step

The step (e) of the present invention is a step of taking the pickled stems of step (d) out of the pickled water, rinsing them with water and draining the water remaining in the rinsed stems. The reason for rinsing the pickled stems with water is to remove the foreign substances It is for the purpose of breaking the saltiness of the stalks.

Step

The step of the present invention is a step of layering the grape seed layer in which the water of step (e) is drained in the vessel, in order of the seasoning layer of step (a) above the grape seed layer.

As such, it is suitable for the container. When the roast and the seasoning are stacked in layers, it is necessary to cover the lid and mature at room temperature for 2-3 months.

The kimchi of the present invention produced by the method of manufacturing the kimchi of the present invention can be used not only in the inside of the kimchi but also in a long-term storage without tasting the taste.

Hereinafter, a method of manufacturing a roasted kimchi according to the present invention will be described as follows.

[Example 1]

2 was mixed with 30% by weight of water and 70% by weight of water, which were mixed at a ratio of 60% by weight of rice bran, 13% by weight of kelp hay, 20% by weight of root extract and 7% by weight of salt, It is soaked for 7 days to pickle, and the pickled lobsters are rescued and rinsed more than twice in water to drain the water and prepare pickles as shown in Fig.

Then, the pickled stalks were stuck in a container. On top of the stalks, 25 wt% of red pepper powder, 17 wt% of soybean powder, 15 wt% of fermented brown rice porridge, 14 wt% of apple, 10 wt% of pear, 10 wt% And a spice layer mixed in a ratio of 5% by weight of extract, 1% by weight of jujube, 1% by weight of chestnut, 0.5% by weight of gujie, 0.5% by weight of persimmon, 0.3% by weight of sake, 0.4% , The rice bran was placed at the top of the bag at a ratio of 47% by weight of rice bran, 45% by weight of the leaves, and 8% by weight of the soybean flour, and the lid of the bag was closed at the top, followed by aging at room temperature for 3 months. .

The sensory evaluation (Jeju national restaurant in Ilgok-dong, Buk-gu, Gwangju) was carried out on 50 Korean males and females aged 20 years and over, same.

(1: very bad, 2: poor, 3: moderate, 4: slight, 5: very poor), taste and preference : Good, 5: very good).

[Example 2]

Example 2 of the present invention was prepared in the same manner as in Example 1, except that the storage period in the container was 6 months, and the results are shown in Table 2 below.

[Example 3]

Example 3 of the present invention was prepared in the same manner as in Example 1, except that the storage period in the container was 9 months, and the results are shown in Table 2 below.

However, the storage space of the roasted kimchi in Comparative Examples 1 to 3 in Table 1 was 3, 6, and 9 months as in Examples 1 to 3 of the present invention.

division Inside  bitter flavor preference Example 1 5 4.5 4.75 4.60 Example 1 5 5 4.78 4.92 Example 1 5 5 4.89 4.95 Comparative Example 1 5 2.45 3.45 3.22 Comparative Example 1 3.23 3.54 3.48 3.19 Comparative Example 1 2.37 3.69 2.87 2.48

As shown in Table 2, it can be seen that Examples 1 to 3 of the present invention hardly feel a bitter taste in the group as compared with Comparative Examples 1 to 3, and taste and preference are much better.

Claims (5)

A) 10 ± 0.5% by weight of chopped shrimp, 10 ± 0.5% by weight of shrimp, 15 ± 0.5% by weight of red pepper powder, 17 ± 0.5% by weight of soybean powder, 15 ± 0.5% by weight of fermented brown rice porridge, 14 ± 0.5% 0.5 ± 0.1% by weight of persimmon, 0.3 ± 0.1% by weight of sake, 0.4 ± 0.1% by weight of garlic, 0.3 ± 0.1% by weight of ginger, 0.3 ± 0.1% 0.1% by weight to prepare a sauce;
Ⓑ preparing a maturing auxiliary material by putting a mixture of rice bran, tea leaf, and soybean flour into a bag of marbles;
Ⓒ Preparing the pickles by mixing the rice bran, kelp hay, chrysanthemum extract, and salt into water;
D. Immersing the washed lobes in the pickles of said c) to pick up lobes;
(E) removing pickles from the pickle from the pickle, rinsing it with water, and draining the water remaining in the washed rods;
Laminating the grape leaves layer in which the juice of the e was drained in the container in the order of the seasoning layer of the above ⓐ above the grape leaves layer;
(1) placing the aging auxiliary material of (b) at the top when the laminating of the slurry is completed, covering the lid of the container, and aging at room temperature for 2 to 3 months,
The mixing ratios of the aging auxiliary materials in (b) above are in a ratio of 47.5% by weight of rice bran, 45 ± 5% of large leaves, and 8 ± 0.5 of soybean powder,
20 to 35% by weight of a mixture of rice bran 60 ± 5, kelp hay 13 ± 5, 20 ± 5 and salt 6-8 in weight%, water 65 to 80 weight %, ≪ / RTI >
Wherein the pickling duration of the step (d) is 6 to 8 days. delete delete delete A roasted kimchi produced by the method of claim 1.

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