KR102632439B1 - Manufacturing method of white kimchi beverage and white kimchi beverage prepared thereby - Google Patents

Abstract

The present invention relates to a method for producing a white kimchi beverage and a white kimchi beverage produced thereby, comprising the steps of (A) mixing raw cabbage, enzyme-treated stevia, table salt, and purified water; (B) fermenting the mixed mixture for 9 to 13 days; (C) Juicing and filtering the fermented mixture; (D) centrifuging the filtered mixture; and (E) filling the centrifuged mixture into a container and then sterilizing it. By including this, no off-flavors are generated even when stored for a long time, and the taste and aroma are excellent.

Description

Manufacturing method of white kimchi beverage and white kimchi beverage prepared thereby}

The present invention relates to a method for producing a white kimchi drink that does not produce off-flavors even when stored for a long time and has excellent taste and aroma, and to a white kimchi drink prepared thereby.

In general, a beverage (飮料) refers to a drinkable food containing a lot of liquid, and is also commonly called a beverage (飮料水).

These drinks are liquids for drinking and come in many different types, and have various functions such as providing hydration, relieving fatigue, and softening the mood. The main ones are water (drinks) to quench thirst, carbonated drinks (soft drinks) that provide a refreshing feeling, favorite drinks that can be expected to have a moderate excitement and awakening effect, ionic drinks in addition to alcohol-containing alcoholic drinks, and unique flavored and It is classified into many types depending on its purpose, such as juice drinks with characteristic taste. Among these, the representative beverages that are most closely accessible to consumers include carbonated beverages, isotonic beverages, and fruit juice beverages.

The carbonated beverage contains more than 5/10,000 of the total weight of carbon dioxide in order to provide a refreshing feeling, and sweeteners, acidulants, flavoring agents, fruit juice, etc. may be added. Such carbonated drinks include cider, cola, and soda water. The typical manufacturing method for carbonated drinks is to make syrup by adding acidulants, flavorings, and sometimes colorings to dissolved sugar in water, put a certain amount of this in a bottle, fill it with water dissolved by pressurizing carbon dioxide, and close the stopper. Fragrances are mainly collected from citrus fruits and grapes. Essence is usually used, but fruit juice is often added. Citric acid is widely used as an acidulant, and phosphoric acid is used only in cola drinks.

On the positive side, carbonated drinks are used as digestive aids for people with indigestion, are effective in relieving constipation symptoms, and can provide temporary therapeutic effects when under a lot of stress. On the contrary, for people who suffer from hypochondria and have bad kidneys or liver, carbonated drinks are poison and have disadvantages such as weakening the bones.

In addition, ionic beverages are drinks similar to human body fluids that replenish moisture and electrolytes lost from the body due to exercise or labor, and are also called sports drinks or sports drinks. The main ingredients include sugars (carbohydrates), minerals such as sodium, potassium, and magnesium, and vitamin C. It is being spread at a rapid pace as it is known that if you consume these ionic drinks to replenish moisture and electrolytes during exercise, you can continue exercising longer than if you do not. However, since each can contains an average of 120 mg of sodium, it is not advisable to drink it as a substitute for regular beverages due to concerns about excessive intake of table salt.

In addition, juice drinks are drinks made by squeezing the juice of fruit, and are generally made from most fruits and vegetables such as grapes, apples, peaches, strawberries, tomatoes, tangerines, lemons, and pineapples, especially apples, tangerines, grapes, and tomatoes. etc. are widely used. Juice drinks include drinks made by mixing 50 to 100% natural fruit juice with water and sugar, and fruit soft drinks containing 10 to 50% natural fruit juice.

However, the fruits used for the purpose of juice drinks as described above are extremely limited, and most of the juice drinks distributed on the market do not use only the intact fruit juice, but are manufactured by mixing various chemicals with a small amount of fruit juice. It cannot be said to be a complete fruit drink.

Accordingly, in recent years, the development of beverages that consumers can commonly consume, as well as the development of beverages using unique crops, has been actively underway.

On the other hand, kimchi tastes best when it is properly ripened. Although it varies slightly depending on the method of making and the ingredients, when fermentation begins, soup is formed and small bubbles rise in it. Once this stage is passed, it becomes deliciously ripe kimchi. Well-ripened kimchi is crunchy, has a sweet-and-sour taste like fruit, and is full of five flavors, embodying the ideal that Korean food pursues.

Accordingly, there is a demand for technology to produce drinks using kimchi, which is delicious and beneficial to the body.

Republic of Korea Patent No. 1478026 Republic of Korea Patent Publication No. 2022-0090878

The purpose of the present invention is to provide a method for producing a white kimchi beverage that does not produce off-flavors and has excellent taste and aroma even when stored for a long time.

In addition, another object of the present invention is to provide a white kimchi drink prepared according to the above production method.

The method for producing the white kimchi drink of the present invention to achieve the above object includes the steps of (A) mixing raw cabbage, enzyme-treated stevia, table salt, and purified water; (B) fermenting the mixed mixture for 9 to 13 days; (C) Juicing and filtering the fermented mixture; (D) centrifuging the filtered mixture; and (E) filling the centrifuged mixture into a container and then sterilizing it.

In step (A), 0.05 to 1 part by weight of enzyme-treated stevia, 1 to 10 parts by weight of table salt, and 100 to 150 parts by weight of purified water can be mixed with 100 parts by weight of raw cabbage.

In step (A), from the group consisting of 5 to 20 parts by weight of radish, 2 to 10 parts by weight of green onions, 2 to 10 parts by weight of onions, 2 to 10 parts by weight of garlic, 0.5 to 3 parts by weight of ginger, and 2 to 10 parts by weight of carrots You can add one or more selected types.

In step (B), fermentation may be performed at 15 to 25 °C for 9 to 13 days.

In step (C), filtration may be performed using a 60 to 120 mesh filter.

In step (D), centrifugation may be performed at a speed of 6,000 to 9,000 rpm for 1 to 5 minutes.

The pH of the mixture centrifuged in step (D) may be 5 or less, and the brix may be 4.0 to 5.5°.

In step (E), sterilization may be performed at 60 to 70° C. for 20 to 40 minutes.

In step (E), the container may be one selected from the group consisting of aluminum can, glass bottle, polyethylene, polypropylene, and polyethylene terephthalate.

In addition, the white kimchi drink of the present invention to achieve the above-described other purposes can be prepared according to the above production method.

The white kimchi drink of the present invention does not produce any off-flavor even when stored for a long time and has excellent taste and aroma unique to white kimchi. In addition, the sterilization process not only kills all harmful bacteria that tend to occur in white kimchi, but also kills all aged and fermented beneficial kimchi lactic acid bacteria to prevent the activity of lactic acid bacteria, thereby preventing the taste of the drink from deteriorating during storage. Moreover, the nutrition of peptone, peptide, lactic acid, etc., which are active substances metabolized by the lactic acid bacteria generated during the production of the white kimchi drink, and the microscopic lactic acid mycelium obtained when the lactic acid bacteria are sterilized, can be consumed as a beverage.

In addition, when white kimchi drink containing active substances such as peptone, peptide, and lactic acid and lactic acid bacteria mycelium is consumed, it can promote digestion in the human body and have effects such as antioxidant and immune activity enhancement.

This is a flowchart showing the process of producing a white kimchi drink according to an embodiment of the present invention.

The present invention relates to a method for producing a white kimchi drink that does not produce off-flavors even when stored for a long time and has excellent taste and aroma, and to a white kimchi drink prepared thereby.

Hereinafter, the present invention will be described in detail.

The method for producing the white kimchi drink of the present invention includes the steps of (A) mixing raw cabbage, enzyme-treated stevia, table salt, and purified water; (B) fermenting the mixed mixture for 9 to 13 days; (C) Juicing and filtering the fermented mixture; (D) centrifuging the filtered mixture; and (E) filling the centrifuged mixture into a container and then sterilizing it.

First, in step (A), raw cabbage, enzyme-treated stevia, table salt, and purified water are mixed.

In the present invention, a white kimchi drink is manufactured using raw cabbage rather than pickled cabbage. When pickled cabbage is used instead of raw cabbage, the salt content is high for consumption as a beverage, browning and oxidation of the cabbage occur during fermentation, and the sensory quality is significantly reduced. Since it deteriorates, it is preferable to use fresh cabbage.

In addition, the enzyme-treated stevia not only prevents fermentation and off-flavors from occurring during fermentation by facilitating fermentation, but also provides a refreshing feeling when consuming the beverage. Instead of enzyme-treated stevia, other sweeteners such as untreated stevia, sugar, or xylitol are used. In the case of using, when fermentation is performed using raw cabbage, fermentation is not carried out smoothly, and an off-flavor may occur and a bad taste may occur.

The enzyme-treated stevia is used in an amount of 0.05 to 1 part by weight, preferably 0.1 to 0.5 parts by weight, based on 100 parts by weight of raw cabbage. If the content of enzyme-treated stevia is less than the lower limit, fermentation may not be performed, and if it exceeds the upper limit, the unique taste and aroma of white kimchi may be reduced.

In addition, the table salt facilitates fermentation and is used in an amount of 1 to 10 parts by weight, preferably 3 to 6 parts by weight, per 100 parts by weight of raw cabbage. If the salt content is less than the lower limit, fermentation ripening may be slow, and if it exceeds the upper limit, the salty taste may be strong and the flavor of the white kimchi drink may be reduced.

In addition, the purified water ensures that the ingredients used in producing the white kimchi drink are evenly mixed and simultaneously improves the flavor of the white kimchi drink by fermenting the ingredients. If there is less purified water compared to the ingredients, the ingredients may not be submerged and ripen unevenly, resulting in a strong green odor.

When mixing the above ingredients, auxiliary ingredients may be added to improve sensory properties. The auxiliary ingredients used in the present invention are not particularly limited, but include one or more selected from the group consisting of radish, green onion, onion, garlic, ginger, and carrot. can be mentioned. Specifically, 5 to 20 parts by weight of radish, preferably 10 to 15 parts by weight, based on 100 parts by weight of raw cabbage; 2 to 10 parts by weight, preferably 5 to 8 parts by weight, of green onions; 2 to 10 parts by weight, preferably 5 to 8 parts by weight, of onion; 2 to 10 parts by weight of garlic, preferably 4 to 6 parts by weight; 0.5 to 3 parts by weight, preferably 1 to 2 parts by weight, of ginger; and 2 to 10 parts by weight of carrots, preferably 4 to 8 parts by weight.

Next, in step (B), the mixed mixture is fermented at 15 to 25 ° C. for 9 to 13 days, preferably 10 to 12 days, to have excellent pH and brix when consumed as a beverage.

If the fermentation temperature and time are outside the above range, pH and brix are not excellent. In particular, if the temperature and time during fermentation are below the above lower limit, the green smell is strong and the unique taste and aroma of white kimchi may disappear if stored for more than 5 days. If it exceeds the above upper limit, the taste and off-flavor will be strong, the refreshing feeling and flavor will disappear, and the swallow may not be smooth.

Next, in step (C), the fermented mixture is juiced and filtered, and then in step (D), the filtered mixture is centrifuged.

The fermented mixture is squeezed to separate the liquid to be used as a beverage, and then filtered through a filtration filter of 60 to 120 mesh, preferably 90 to 110 mesh, to remove sediment. However, even after the filtration, a large amount of sediment is present, and such sediment makes it uncomfortable to swallow, and when stored for a long time, the pH changes and the sensory properties not only decrease, but the longer it is stored, the stronger the taste and off-flavor may occur. Centrifugation is performed at a speed of 1 to 5 minutes to obtain only the supernatant.

When the juice is centrifuged directly without going through the filtration process, a large amount of sediment remains even after centrifugation, causing the above-mentioned problems. Therefore, it is preferable to perform filtration and centrifugation together, compared to performing filtration after centrifugation. It is more preferable to perform centrifugation after filtration.

The pH of the centrifuged mixture (supernatant) was 5 or less, and the brix was 4.0 to 5.5°, and it was confirmed that it had excellent pH and brix when consumed as a beverage.

Next, in step (E), the centrifuged mixture is filled into a container and then sterilized.

The container is not particularly limited as long as it can be sold as a beverage, but is preferably selected from the group consisting of aluminum cans, glass bottles, polyethylene, polypropylene, and polyethylene terephthalate.

The centrifuged mixture (supernatant) filled in the container is sterilized at 60 to 70°C for 20 to 40 minutes, and the sterilized container can be cooled and sold as a product.

Through the sterilization process, not only all harmful bacteria that are likely to occur in white kimchi are killed, but also all aged and fermented beneficial kimchi lactic acid bacteria are killed, preventing the activity of lactic acid bacteria, thereby preventing the taste of the beverage from deteriorating. Moreover, the nutrition of peptone, peptide, lactic acid, etc., which are active substances metabolized by the lactic acid bacteria generated during the production of the white kimchi drink, and the microscopic lactic acid mycelium obtained when the lactic acid bacteria are sterilized, can be consumed as a beverage.

The white kimchi drink prepared according to the present invention can promote digestion in the human body and have effects such as antioxidant and immune activity enhancement.

Hereinafter, preferred embodiments are presented to aid understanding of the present invention. However, the following examples are merely illustrative of the present invention, and it is clear to those skilled in the art that various changes and modifications are possible within the scope and spirit of the present invention. It is natural that such variations and modifications fall within the scope of the attached patent claims.

Example 1.

100 parts by weight of raw cabbage, 0.1 parts by weight of enzyme-treated stevia, 4.5 parts by weight of table salt, 116 parts by weight of purified water, and auxiliary ingredients are mixed and fermented at 23°C for 11 days. The auxiliary ingredients are cut into 3 to 5 mm pieces and include 13 parts by weight of radish, 6.2 parts by weight of green onions, 6.5 parts by weight of onions, 5.1 parts by weight of garlic, 1.4 parts by weight of ginger, and 5.2 parts by weight of carrots.

After extracting the fermented mixture, the juice was filtered through a 100 mesh filtration filter, and the filtered filtrate was centrifuged at 7,000 rpm for 2 minutes to obtain a supernatant. The supernatant was filled into a container and sterilized at 65°C for 30 minutes to obtain a white kimchi beverage.

Comparative Example 1. Pickled cabbage

The same procedure as in Example 1 was performed, but enzyme-treated stevia, purified water, and auxiliary ingredients were added to salt-pickled cabbage to obtain a white kimchi drink. At this time, no separate table salt was used.

Comparative Example 2. Xylitol

A white kimchi drink was obtained in the same manner as in Example 1, except that xylitol was used instead of enzyme-treated stevia.

Comparative Example 3. Fermentation 5 days

White kimchi beverage was obtained in the same manner as in Example 1, except that fermentation was performed for 5 days instead of 11 days.

Comparative Example 4. Fermentation 15 days

White kimchi beverage was obtained in the same manner as in Example 1, except that fermentation was performed for 15 days instead of 11 days.

Comparative Example 5. Omission of centrifugation process

The same procedure as in Example 1 was performed, but the centrifugation process was omitted, and the filtered filtrate was immediately filled into a container and then sterilized to obtain a white kimchi beverage.

<Test example>

The obtained white kimchi drink was cooled below 30°C and then stored at below 10°C before being used for testing.

Test Example 1. pH and Brix measurement

1-1. pH measurement: The pH of the white kimchi beverage prepared in Examples and Comparative Examples was measured (measured at 10°C) using a pH meter (M220, Corning, MA, USA).

1-2. Brix measurement: The brix of the white kimchi drinks prepared in Examples and Comparative Examples was measured (measured at 10°C) using a Brix meter (SCM-1000, HM Digital, Korea).

division week One 3 5 pH Example 1 4.21± ^0.52a 4.20± ^0.43a 4.15± ^0.61a Comparative Example 1 3.43± ^0.43b 3.32± ^0.37b 3.16± ^0.28b Comparative Example 2 5.29± ^0.52b 5.16± ^0.55b 5.08± ^0.43b Comparative Example 3 5.38± ^0.60c 5.30± ^0.61c 5.21± ^0.52c Comparative Example 4 3.22± ^0.58b 3.11± ^0.42c 3.06± ^0.63c Comparative Example 5 4.35± ^0.61a 4.17± ^0.59a 3.89± ^0.38a brix Example 1 4.91± ^0.67a 4.84± ^0.41a 4.80± ^0.62a Comparative Example 1 2.56± ^0.52c 2.40± ^0.51c 2.15± ^0.57c Comparative Example 2 3.89± ^0.83b 3.06± ^0.72c 2.61± ^0.38c Comparative Example 3 3.42± ^0.70c 2.94± ^0.34c 2.32± ^0.57c Comparative Example 4 4.15± ^0.34c 3.87± ^0.82b 3.11± ^0.86c Comparative Example 5 4.88± ^0.46a 4.16± ^0.19b 3.82± ^0.52c

As shown in Table 1 above, it was confirmed that the white kimchi beverage prepared according to Example 1 of the present invention had a pH of about 4.15 to 4.21 and a Brix of 4.80 to 4.91, showing a mature taste and an excellent pH for drinking.

On the other hand, the white kimchi drinks of Comparative Examples 1 to 5 had higher or lower pH and Brix than those of Example 1, and in particular, it was confirmed that the Brix of Comparative Example 5 decreased rapidly over time.

Test Example 2. Glutamic acid measurement

After freeze-drying the white kimchi beverage prepared in Examples and Comparative Examples, the freeze-dried powder was mixed with 80% methanol and extracted with a bullet blender (Next Advance, NY, USA). After centrifugation, the supernatant was analyzed by UPLC-Q-TOF MS (Vion, G2-S; Waters, Milford, MA, USA).

Acquity UPLC BEH C ₁₈ column (2.1mm , 1.7 μm; Waters). The eluent was analyzed by a Q-TOF MS system with positive and negative electrospray ionization (ESI) modes. The scan range of the TOF MS data was 50–1500 m/z, the scan time was 0.2 s, and the capillary and sampling cone voltages were 3, 2.5 kV, and 40 V, respectively. The desolvent flow rate and temperature were 800.900 L/h and 400°C, respectively, and the temperature of the raw material was 100°C. Leucine-enkephalin ([M + H] = 556.2771, [MH] = 554.2615) was injected at a flow rate of 0.35 μL/min and a frequency of 10 s to ensure mass measurement accuracy of the metabolites and analyzed by the instrument. MS/MS spectra were obtained under a collision energy ramp (10 to 30 eV). Mass spectrometry data processing, including m/z, retention time, and ionic intensity, was performed using UNIFI version 1.8.2 (Waters). Metabolites were identified based on online databases including UNIFI, the Chemspider database of the METLIN database (www.metlin.scripps.edu), and the Human Metabolome Database (www.hmdb.ca).

The analyzed glutamic acid is contained in almost all animal and plant foods and is involved in giving food a savory taste.

Classification (unit ug/ml) Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Glutamic acid 13512.41± ^659.22a 7150.66±243.80 ^c 8090.18±199.47 ^c 4327.82±356.84 ^d 8663.75±214.31 ^c 7615.43±351.56 ^c

As shown in Table 2 above, it was confirmed that the white kimchi drink prepared according to Example 1 of the present invention had a higher glutamic acid content than the white kimchi drink prepared according to Comparative Examples 1 to 5, and thus had an excellent umami taste.

Test Example 3. Sensory test

Sensory evaluation was conducted on the white kimchi drinks prepared in Examples and Comparative Examples. Sensory evaluation of white kimchi beverage was conducted by having 8 expert panelists taste the white kimchi beverage at 10°C for 1, 3, and 5 weeks, and then conducting a sensory test using a 9-point scale (the larger the degree, the closer to 9). was performed to obtain the average value, which is shown in [Table 3] below.

-Aroma, flavor, refreshing sensation, taste/off-flavor, mouthfeel, and overall preference: 1 = strongly felt, 9 = barely felt.

division week One 3 5 incense Example 1 8.15± ^0.29a 8.02± ^0.64a 7.69± ^0.69a Comparative Example 1 4.61± ^0.51d 3.85± ^0.51d 3.12± ^0.15d Comparative Example 2 7.81± ^0.75b 7.50± ^0.82b 6.84± ^0.63c Comparative Example 3 4.94± ^0.82d 3.80± ^0.09d 2.86± ^0.04d Comparative Example 4 7.94± ^0.36b 5.02± ^0.18d 3.11± ^0.18d Comparative Example 5 7.84± ^0.43b 6.04± ^0.63d 4.21± ^0.34d zest Example 1 8.09± ^0.77a 7.88± ^0.72a 7.60± ^0.56a Comparative Example 1 4.14± ^0.49d 3.27± ^0.41d 2.61± ^0.18d Comparative Example 2 7.53± ^0.54b 7.21± ^0.24b 6.86± ^0.37c Comparative Example 3 4.42± ^0.62d 3.84± ^0.37d 3.06± ^0.18d Comparative Example 4 7.60± ^0.81b 5.07± ^0.46c 3.48± ^0.37d Comparative Example 5 7.64± ^0.34b 4.71± ^0.15d 3.01± ^0.22d refreshing feeling Example 1 7.93± ^0.67a 7.71± ^0.63a 7.40± ^0.56a Comparative Example 1 3.16± ^0.50d 2.35± ^0.48d 1.94± ^0.07d Comparative Example 2 5.12± ^0.48c 4.27± ^0.52d 3.06± ^0.19d Comparative Example 3 4.96± ^0.32c 4.18± ^0.38d 3.67± ^0.24d Comparative Example 4 2.94± ^0.84d 2.16± ^0.46d 1.88± ^0.04d Comparative Example 5 5.00± ^0.60c 3.97± ^0.55d 2.84± ^0.19d Already/this taste Example 1 8.59± ^0.91a 8.43± ^0.48a 8.29± ^0.51a Comparative Example 1 3.59± ^0.42d 2.87± ^0.69d 1.99± ^0.20d Comparative Example 2 6.15± ^0.33c 5.88± ^0.57c 5.57± ^0.18c Comparative Example 3 5.43± ^0.54c 4.06± ^0.13d 2.97± ^0.21d Comparative Example 4 3.44± ^0.62d 2.57± ^0.40d 1.68± ^0.23d Comparative Example 5 5.88± ^0.75c 5.41± ^0.56c 4.94± ^0.25d Passing the throat Example 1 7.59± ^0.43a 7.32± ^0.72a 7.07± ^0.31a Comparative Example 1 4.67± ^0.27c 4.31± ^0.49d 3.90± ^0.19d Comparative Example 2 6.95± ^0.60b 6.61± ^0.55b 6.14± ^0.54b Comparative Example 3 3.84± ^0.22d 3.47± ^0.38d 3.06± ^0.33d Comparative Example 4 3.84± ^0.71d 3.31± ^0.10d 2.94± ^0.19d Comparative Example 5 2.99± ^0.60d 2.41± ^0.82d 1.98± ^0.67d Comprehensive preference Example 1 8.09± ^0.29a 7.81± ^0.49a 7.56± ^0.22a Comparative Example 1 4.27± ^0.41c 3.80± ^0.37d 3.16± ^0.43d Comparative Example 2 7.06± ^0.31b 6.41± ^0.51b 6.09± ^0.72b Comparative Example 3 4.52± ^0.62c 4.07± ^0.88c 3.48± ^0.61d Comparative Example 4 4.38± ^0.53c 3.88± ^0.24d 3.16± ^0.38d Comparative Example 5 5.98± ^0.48c 5.51± ^0.67c 5.09± ^0.47c

As shown in Table 3 above, the white kimchi beverage prepared according to Example 1 of the present invention had lower aroma, flavor, refreshing sensation, taste/off-flavor, swallowing, and overall preference compared to the white kimchi beverage prepared according to Comparative Examples 1 to 5. All were confirmed to be excellent.

Claims (10)

(A) mixing 0.05 to 1 part by weight of enzyme-treated stevia, 1 to 10 parts by weight of table salt, and 100 to 150 parts by weight of purified water with respect to 100 parts by weight of raw cabbage;
(B) fermenting the mixed mixture at 15 to 25° C. for 9 to 13 days;
(C) Juicing and filtering the fermented mixture;
(D) centrifuging the filtered mixture; and
(E) filling the centrifuged mixture into a container and then sterilizing it,
In step (A), from the group consisting of 5 to 20 parts by weight of radish, 2 to 10 parts by weight of green onions, 2 to 10 parts by weight of onions, 2 to 10 parts by weight of garlic, 0.5 to 3 parts by weight of ginger, and 2 to 10 parts by weight of carrots A method for producing a white kimchi drink, characterized by adding one or more selected types. delete delete delete The method of producing white kimchi beverage according to claim 1, wherein filtration in step (C) is performed using a filtration filter of 60 to 120 mesh. The method of claim 1, wherein in step (D), centrifugation is performed at a speed of 6,000 to 9,000 rpm for 1 to 5 minutes. The method of claim 1, wherein the pH of the mixture centrifuged in step (D) is 5 or less, and the brix is 4.0 to 5.5°. The method of claim 1, wherein in step (E), sterilization is performed at 60 to 70° C. for 20 to 40 minutes. The method of claim 1, wherein in step (E), the container is one selected from the group consisting of aluminum can, glass bottle, polyethylene, polypropylene, and polyethylene terephthalate. White kimchi drink manufactured according to the manufacturing method of any one of claims 1, 5 to 9.

Images