KR20010067737A - A long preservation method of Kimchi. - Google Patents

A long preservation method of Kimchi. Download PDF

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Publication number
KR20010067737A
KR20010067737A KR1020010013258A KR20010013258A KR20010067737A KR 20010067737 A KR20010067737 A KR 20010067737A KR 1020010013258 A KR1020010013258 A KR 1020010013258A KR 20010013258 A KR20010013258 A KR 20010013258A KR 20010067737 A KR20010067737 A KR 20010067737A
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kimchi
sterilized
onion
ingredients
vegetables
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KR1020010013258A
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Korean (ko)
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김진경
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김진경
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    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
    • B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
    • B65D81/2007—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas under vacuum

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Mechanical Engineering (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

PURPOSE: A method for long-term preserving Kimchi is provided which can be stored for a long time and which the elderly and children can eat easily as removing the smell of garlic, onion, and green onion. CONSTITUTION: The method for long-term preserving Kimchi is characterized by the next steps of: i) ripening ingredients such as garlic, onion, and green onion and sterilizing them; ii) mixing the them with cabbage; iii) putting the cabbage into a flexible pouch made of aluminium or plastic film; iv) deflating the pouch and sealing off the pouch; v) inserting the pouch into a sealed box and pressuring the box; vi) sterilizing the box; and vii) making fluid made by ripening the ingredients to soak into the cabbage.

Description

김치의 장기간 보존 방법{A long preservation method of Kimchi.}A long preservation method of Kimchi.

본 발명은 김치를 장기간 보존하는 방법에 관한 것이다. 김치는 보통 초기에는 호기성 균인 Bacllus macerans이 관여한다. 그러나 숙성이 진행됨에 따라 혐기성 균인 젖산균에 의해 젖산이 분비되어 호기성 균에 의한 부패를 막으며, 소금기와 냉장으로 보통 1개월 보존이 가능하다. 이를 섭씨 85도에서 25.2분 가열하는 완전 살균법으로 Lactobacillus plantarum이나 Lactobacillus brevis를 사멸시킬 경우, 냉장 상태에서 약 6개월까지 김치의 보존기간을 연장시킬 수 있다.The present invention relates to a method of long-term storage of kimchi. Kimchi is usually involved in the aerobic bacterium Bacllus macerans. However, as the ripening proceeds, lactic acid is secreted by the anaerobic bacteria, lactic acid bacteria, which prevents decay by aerobic bacteria, and it is usually preserved for one month by salt and refrigeration. If the killing of Lactobacillus plantarum or Lactobacillus brevis by the complete sterilization method, heating 25.2 minutes at 85 degrees Celsius, the shelf life of kimchi can be extended to about 6 months in refrigerated state.

그러나 가열 살균법은 김치 야채의 품질에 손상을 가져오며, 장기간 보존할 경우, 산패에 의한 김치의 손상을 피할 수는 없다.However, heat sterilization damages the quality of kimchi vegetables, and if preserved for a long time, damage of kimchi due to rancidity cannot be avoided.

본 발명은 김치의 품질을 유지하면서도 김치 야채를 장기간 보존할 수 있는 방법을 제공하는 것이다.The present invention provides a method for preserving kimchi vegetables for a long time while maintaining the quality of kimchi.

본 발명은 이 목적을 달성하기 위하여 소금에 절인 김치용 야채에, 마늘이나 파나 양파 젖갈 같은 부재료만을 숙성시켜서, 숙성시킨 부재료만을 가열 살균하여서, 숙성시킨 뒤 가열 살균시킨 부재료들을 김치용 야채에 섞어서, 알루미늄이나플라스틱 필름 같은 flexible pouch에 넣고, 공기를 빼낸 뒤 밀봉하여, 밀폐된 창고형 박스에 넣은 뒤, 공기펌프로 압력을 가하거나 진공펌프로 압력을 감소시켜 살균을 하고, 부재료나 부재료의 국물을 김치용 야채 내부로 침투시키는 방법을 쓴다.In order to achieve this object, the present invention is to aging only kimchi for salted vegetables, garlic, green onions, or onions, and to heat the sterilized ingredients only, and then aged and mixed with heat-sterilized ingredients to kimchi vegetables, aluminum or Put it in a flexible pouch such as a plastic film, take it out of air, seal it, put it in a sealed warehouse box, apply pressure with an air pump or reduce the pressure with a vacuum pump, and sterilize the broth of the ingredient or ingredient. Write a way to penetrate inside.

이 방법으로 살균시킨 야채는 밀봉된 알루미늄이나 플라스틱 필름 같은 flexible pouch에 넣어진 채로 냉장되거나 또는 상온에서 보존된다.Vegetables sterilized in this way are refrigerated or stored at room temperature in a flexible pouch such as sealed aluminum or plastic film.

본 발명은 또 마늘이나 파나 양파 젖갈 같은 부재료만을 숙성시켜서, 숙성시킨 부재료만을 가열 살균하는 과정에서, 자연스럽게 사람에 따라 싫어하는 마늘이나 파나 양파 젖갈로부터 나는 냄새가 제거된다.In the present invention, only the raw materials such as garlic, green onions and onion lacquer are aged, and in the process of heat sterilizing only the aged raw materials, the smell of garlic or green onion or onion reddish milk which naturally dislikes depending on a person is removed.

본 발명은 또한 알루미늄이나 플라스틱 필름 같은 flexible pouch에 넣고, 공기를 빼낸 뒤 밀봉하여, 밀폐된 창고형 박스에 넣은 뒤, 진공펌프로 압력을 감소시켜 살균을 하고, 방치상태에서 부재료나 부재료의 국물을 김치용 야채 내부로 침투시켜 진공포장을 하여, 김치 야채가 연해져서 노약자나 어린이들이 쉽게 먹을 수 있는 김치를 소비자들에게 제공하면서도 보존성을 크게 중대시키는 것이다.The present invention is also put into a flexible pouch such as aluminum or plastic film, the air is extracted and sealed, put into a sealed warehouse box, and then sterilized by reducing the pressure with a vacuum pump, and the broth of the subsidiary material or the subsidiary material is left unattended. It is infiltrated into the kimchi vegetable and vacuum-packed so that the kimchi vegetable becomes soft and provides kimchi that can be easily eaten by the elderly and children, while greatly increasing the preservation.

김치는 한국 국민의 대표적인 반찬이며, 대부분의 한국인은 감치가 없으면 식사를 하지 못할 정도다.Kimchi is a typical side dish of the Korean people, and most Koreans can't eat without it.

본 발명은 김치의 품질을 유지하면서도 김치 야채를 장기간 보존할 수 있는 방법을 제공하는 것이다.The present invention provides a method for preserving kimchi vegetables for a long time while maintaining the quality of kimchi.

본 발명은 이 목적을 달성하기 위하여 소금에 절인 김치용 야채에, 마늘이나파나 양파 젖갈 같은 부재료만을 숙성시켜서, 숙성시킨 부재료만을 가열 살균하여서, 숙성시킨 뒤 가열 살균시킨 부재료들을 김치용 야채에 섞어서, 알루미늄이나 플라스틱 필름 같은 flexible pouch에 넣고, 공기를 빼낸 뒤 밀봉하여, 밀폐된 창고형 박스에 넣은 뒤, 공기펌프로 압력을 가하여 살균을 하고, 부재료나 부재료의 국물을 김치용 야채 내부로 침투시키는 방법을 쓴다.In order to achieve this object, the present invention is to aging only kimchi for salted vegetables, garlic, onions, onions, and reddish ingredients, and heat sterilize only the aged ingredients, and then mix the heat-sterilized ingredients to kimchi vegetables, aluminum or It is placed in a flexible pouch such as a plastic film, ventilated and sealed, put in a sealed warehouse box, sterilized by applying pressure with an air pump, and penetrated with broths of ingredients or ingredients into kimchi vegetables.

이 방법으로 살균시킨 야채는 밀봉된 알루미늄이나 플라스틱 필름 같은 flexible pouch에 넣어진 채로 냉장되거나 또는 상온에서 보존된다.Vegetables sterilized in this way are refrigerated or stored at room temperature in a flexible pouch such as sealed aluminum or plastic film.

본 발명은 또 마늘이나 파나 양파 젖갈 같은 부재료만을 숙성시켜서, 숙성시킨 부재료만을 가열 살균하는 과정에서, 자연스럽게 사람에 따라 싫어하는 마늘이나 파나 양파 젖갈로부터 나는 냄새가 제거된다.In the present invention, only the raw materials such as garlic, green onions and onion lacquer are aged, and in the process of heat sterilizing only the aged raw materials, the smell of garlic or green onion or onion reddish milk which naturally dislikes depending on a person is removed.

본 발명은 먼저 고추, 고추 가루, 파, 미역, 다시마, 우뭇가사리, 파래 등 해초류, 양파, 마늘, 생강, 젓갈, 잣, 청각, 사과, 배, 볶은, 깨, 조기, 굴, 고기, 고기국물, 멸치국물을 비롯한 생선국물, 야채국물, 그 밖의 조미국물, 설탕이나 조청 꿀 등의 천연 및 화학 감미료, 그 밖의 천연조미료나 화학조미료를 비롯한 부재료에 젖산구균이나 젖산간균이나 젖산장간균 등의 종균이나, 김치국물을 넣거나, 또는 자연으로 두어 젖산균을 비롯한 세균들이 번식토록 하여 젖산균을 비롯한 세균들에 의해 부재료가 발효하도록 하여 부재료의 발효가 완료되면 섭씨 58도에서 1시간이상 살균하는 저온살균법이나, 섭씨 65도 이상에서 30분 이상 살균법으로 살균하거나, 섭씨 85도에서 25.2분 가열하는 완전 살균법으로 Lactobacillus plantaum이나 Lactobacillus brevis를 사멸시킨다.The present invention is first pepper, pepper powder, green onions, seaweed, kelp, bamboo shoots, green seaweed, onions, garlic, ginger, salted fish, pine nuts, hearing, apples, pears, roasted, sesame, early, oysters, meat, meat broth, Anchovy broth, fish broth, vegetable broth, other seasonings, natural and chemical sweeteners such as sugar and crude honey, and other natural seasonings, chemical seasonings, and other raw materials such as lactic acid bacteria, lactobacillus, or lactobacillus, etc. In the pasteurization method, put kimchi broth, or leave it as natural to allow bacteria and other bacteria to multiply and ferment the subsidiary materials by lactic acid bacteria and other germs. Lactobacillus plantaum or Lactobacillus brevis is killed either by sterilization for at least 30 minutes at 65 degrees Celsius or by sterilization at 25.2 minutes at 85 degrees Celsius.

이렇게 가열 살균시킨 부재료에는 알코올이나 에스테르를 포함하는 젖산 발효의 종산물인 다량의 젖산이 다량 들어있게 되는데, 이 알코올이나 에스테르를 포함하는 젖산발효의 종산물인 다량의 젖산은 호기성 미생물이나 혐기성미생물에 노출될 경우, 이들 호기성 미생물이나 혐기성 미생물의 증식을 억제하면서도 맛을 좋게 하고 보존성을 증가시킨다.The heat-sterilized subsidiary material contains a large amount of lactic acid, a product of lactic acid fermentation containing alcohol or ester, and a large amount of lactic acid, a product of lactic acid fermentation containing alcohol or ester, is used for aerobic microorganisms and anaerobic microorganisms. When exposed, they improve taste and increase shelf life while inhibiting the growth of these aerobic or anaerobic microorganisms.

다음으로는 이렇게 가열 살균시킨 부재료를 소금에 절여 놓은 배추나 양배추, 무, 당근, 시금치, 상추, 쑥갓, 갓, 파, 미나리, 케일, 토마토, 가지, 오이 같은 야채에 넣는다.Next, the heat-sterilized subsidiary ingredients are added to salted cabbage, cabbage, radish, carrot, spinach, lettuce, garland chrysanthemum, freshly scallions, parsley, kale, tomato, eggplant, and cucumber.

그런 다음 알루미늄이나 플라스틱 필름 같은 flexible pouch에 넣고, 공기를 빼낸 뒤 밀봉하여, 밀폐된 창고형 박스에 넣은 뒤, 공기펌프로 압력을 가하여 살균을 하고, 부재료나 부재료의 국물을 김치용 야채 내부로 침투시키는 방법을 쓴다.It is then placed in a flexible pouch, such as aluminum or plastic film, deflated and sealed, placed in a sealed warehouse box, sterilized by applying an air pump and sterilized with a broth of ingredients or ingredients into a kimchi vegetable. Write the method.

또는, 가열 살균시킨 부재료를 소금에 절여 놓은 배추나 양배추, 무, 당근, 시금치, 상추, 쑥갓, 갓, 파, 미나리, 케일, 토마토, 가지, 오이 같은 야채에 넣은 다음 알루미늄이나 플라스틱 필름 같은 flexible pouch에 넣고, 공기를 빼낸 뒤 밀봉하여, 밀폐된 창고형 박스에 넣은 뒤, 진공펌프로 압력을 감소시켜 살균을 하고, 방치 상태에서 부재료나 부재료의 국물을 김치용 야채 내부로 침투시키는 방법을 쓴다.Alternatively, heat-sterilized subsidiary materials are added to salted cabbage, cabbage, radish, carrots, spinach, lettuce, garland chrysanthemum, freshly scallions, parsley, kale, tomatoes, eggplant, cucumbers, and flexible pouches such as aluminum or plastic films. It is then put into the air, the air is sealed and put in a sealed warehouse box, the pressure is reduced by a vacuum pump to sterilize, and the ingredients or ingredients in the broth are allowed to penetrate into the kimchi vegetable.

이상의 방법으로 살균시킨 야채는 밀봉된 알루미늄이나 플라스틱 필름 같은 flexible pouch에 넣어진 채로 냉장되거나 또는 상온에서 보존된다.Vegetables sterilized by the above method are refrigerated or stored at room temperature in a flexible pouch such as a sealed aluminum or plastic film.

이 과정에서 자외선등 같은 멸균 수단을 사용할 수도 있다.In this process, sterilization means such as ultraviolet light may be used.

알루미늄이나 플라스틱 필름 같은 flexible pouch에 넣고, 공기를 빼낸 뒤 밀봉하여, 밀폐된 창고형 박스에 넣은 뒤, 공기펌프로 압력을 가하여 살균을 하고, 부재료나 부재료의 국물을 김치용 야채 내부로 침투시켜 진공포장을 하면, 냄새가 적고 맛이 있는 김치를 소비자들에게 제공하면서도 보존성을 크게 증대시킬 수 있다.Put it in a flexible pouch such as aluminum or plastic film, take out the air and seal it, put it in a sealed warehouse box, apply pressure with an air pump to sterilize it, and inject the broth of the ingredient or ingredient into the vegetable kimchi for vacuum packaging. If you do, you can greatly increase the preservation while providing consumers with less odor and delicious kimchi.

알루미늄이나 플라스틱 필름 같은 flexible pouch에 넣고, 공기를 빼낸 뒤 밀봉하여, 밀폐된 창고형 박스에 넣은 뒤, 진공펌프로 압력을 감소시켜 살균을 하고, 방치상태에서 부재료나 부재료의 국물을 김치용 야채 내부로 침투시켜 진공포장을 하면, 김치 야채가 연해져서 노약자나 어린이들이 쉽게 먹을 수 있는 김치를 소비자들에게 제공하면서도 보존성을 크게 증대시킬 수 있다.Put it in a flexible pouch such as aluminum or plastic film, drain it out, seal it, put it in a sealed warehouse box, sterilize it by reducing the pressure with a vacuum pump, and leave the broth of the ingredient or ingredient in the kimchi vegetable when left unattended. Penetration and vacuum packaging can make kimchi vegetables softer, greatly improving the preservation while providing consumers with kimchi that can be easily eaten by the elderly and children.

김치의 특유의 냄새는 젖산발효보다는 부재료로부터 연유된다. 냄새를 없애기 위해서는 마늘이나 파, 양파를 비롯한 부재료를 미리 가열하여 김치를 만들 수 있다.Kimchi's peculiar smell is derived from subsidiary materials rather than lactic acid fermentation. To remove the odor, kimchi can be made by heating preliminary ingredients such as garlic, green onions, and onions.

본 발명의 효과는 김치의 품질을 유지하면서도 김치 야채를 장기간 보존할 수 있는 방법을 제공하는 것이다.The effect of the present invention is to provide a method for preserving kimchi vegetables for a long time while maintaining the quality of kimchi.

본 발명은 이 목적을 달성하기 위하여 소금에 절인 김치용 야채에, 마늘이나 파나 양파 젖갈 같은 부재료만을 숙성시켜서, 숙성시킨 부재료만을 가열 살균하여서, 숙성시킨 뒤 가열 살균시킨 부재료들을 김치용 야채에 섞어서, 알루미늄이나 플라스틱 필름 같은 flexible pouch에 넣고, 공기를 빼낸 뒤 밀봉하여, 밀폐된 창고형 박스에 넣은 뒤, 공기펌프로 압력을 가하거나 진공펌프로 압력을 감소시켜 살균을 하고, 부재료나 부재료의 국물을 김치용 야채 내부로 침투시키는 방법을 쓴다.In order to achieve this object, the present invention is to aging only kimchi for salted vegetables, garlic, green onions, or onions, and to heat the sterilized ingredients only, and then aged and mixed with heat-sterilized ingredients to kimchi vegetables, aluminum or Put it in a flexible pouch such as a plastic film, take it out of air, seal it, put it in a sealed warehouse box, apply pressure with an air pump or reduce the pressure with a vacuum pump, and sterilize the broth of the ingredient or ingredient. Write a way to penetrate inside.

이 방법으로 살균시킨 야채는 밀봉된 알루미늄이나 플라스틱 필름 같은 flexible pouch에 넣어진 채로 냉장되거나 또는 상온에서 보존된다.Vegetables sterilized in this way are refrigerated or stored at room temperature in a flexible pouch such as sealed aluminum or plastic film.

본 발명의 또다른 효과는 마늘이나 파나 양파 젖갈 같은 부재료만을 숙성시켜서, 숙성시킨 부재료만을 가열 살균하는 과정에서, 자연스럽게 사람에 따라 싫어하는 마늘이나 파나 양파 젖갈로부터 나는 냄새가 제거되는 것이다.Another effect of the present invention is to mature the subsidiary materials such as garlic, green onions and onion lacquer, and in the process of heat sterilization of the aged subsidiary materials, naturally, the smell of garlic or green onion or onion reddish which is disliked by some people is removed.

본 발명의 또 다른 효과는 알루미늄이나 플라스틱 필름 같은 flexible pouch에 넣고, 공기를 빼낸 뒤 밀봉하여, 밀폐된 창고형 박스에 넣은 뒤, 진공펌프로 압력을 감소시켜 살균을 하고, 방치상태에서 부재료나 부재료의 국물을 김치용 야채 내부로 침투시켜 진공포장을 하여, 김치 야채가 연해져서 노약자나 어린이들이 쉽게 먹을 수 있는 김치를 소비자들에게 제공하면서도 보존성을 크게 증대시키는 것이다.Another effect of the present invention is to put in a flexible pouch, such as aluminum or plastic film, take out the air and seal it, put it in a closed warehouse box, and then sterilize by reducing the pressure with a vacuum pump, and left or right materials It is made by infiltrating the soup into the kimchi vegetable and vacuum-packing it, so that the kimchi vegetable becomes soft and provides kimchi that can be easily eaten by the elderly and children.

Claims (4)

마늘이나 파나 양파, 젖갈 같은 부재료만을 숙성시켜서, 숙성시킨 부재료만을 가열 살균하여서, 숙성시킨 뒤 가열 살균시킨 부재료들을, 김치용 야채에 섞어서, 알루미늄이나 플라스틱 필름 같은 flexible pouch에 넣고, 공기를 빼낸 뒤 밀봉하여, 밀폐된 창고형 박스에 넣은 뒤, 공기펌프로 압력을 가하거나 진공펌프로 압력을 감소시켜 살균을 하고, 부재료나 부재료의 국물을 김치용 야채 내부로 침투시키는 김치제조 방법Only the subsidiary materials such as garlic, green onion, onion, and lacquer are aged, and the sterilized subsidiary materials are heated and sterilized only. After maturation, the sterilized subsidiary materials are mixed with vegetables for kimchi, put into a flexible pouch such as aluminum or plastic film, and air is removed. Method of making kimchi that puts it in an airtight warehouse box, pressurizes it with an air pump or decreases the pressure with a vacuum pump, and infiltrates the broth of ingredients or ingredients into the vegetables for kimchi. 제 1항에서, 마늘이나 파나 양파, 젖갈 같은 부재료만을 숙성시켜서, 숙성시킨 부재료만을 가열 살균하여서, 숙성시킨 뒤 가열 살균시킨 부재료들을, 김치용 야채에 섞는 김치제조 방법The method of producing kimchi according to claim 1, wherein only the subsidiary materials such as garlic, green onion, onion, and lactose are aged, and the subsidiary materials which are aged are heated and sterilized, and then the sterilized subsidiary materials are mixed with kimchi vegetables. 제 1항에서, 알루미늄이나 플라스틱 필름 같은 flexible pouch에 넣고, 공기를 빼낸 뒤 밀봉하여, 밀폐된 창고형 박스에 넣은 뒤, 공기펌프로 압력을 가하여 살균을 하는 김치제조 방법The method of claim 1, wherein the kimchi is put into a flexible pouch such as aluminum or plastic film, air is extracted and sealed, placed in a closed warehouse box, and sterilized by applying pressure with an air pump. 제 1항에서, 밀폐된 창고형 박스에 넣은 뒤, 공기펌프로 압력을 가하여 살균을 하고, 부재료나 부재료의 국물을 김치용 야채 내부로 침투시키는 김치제조 방법The method of manufacturing kimchi, which is put into a closed warehouse box, sterilized by applying an air pump, and infiltrating the broth of the subsidiary material or the subsidiary material into the kimchi vegetable.
KR1020010013258A 2001-03-14 2001-03-14 A long preservation method of Kimchi. KR20010067737A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006049381A1 (en) * 2004-11-01 2006-05-11 Pusan National University Industry-University Cooperation Foundation A method for producing packaged kimchi with preservative capacity and quality to be behanced
KR101237793B1 (en) * 2010-01-12 2013-03-08 부산대학교 산학협력단 Method for Packaging and Preserving Brined Baechu Cabbage

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Publication number Priority date Publication date Assignee Title
KR870006857A (en) * 1986-01-24 1987-08-13 백영수 Safe long-term storage method of kimchi
KR890004894A (en) * 1987-09-10 1989-05-10 원본 미기재 Fixture for vehicle Milpe strip
KR19980014399A (en) * 1996-08-12 1998-05-25 강상모 Raspberry Delayed Kimchi Recipe
KR19990047621A (en) * 1997-12-05 1999-07-05 김일환 How to Extend Kimchi's Storability
KR20000008938A (en) * 1998-07-18 2000-02-15 문일식 Novel kimchi using bifidobacterium strain and a process thereof
JP2000300170A (en) * 1999-04-14 2000-10-31 Tsuchimi:Kk Kimchi (korean pickle) of root vegetables and its production

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR870006857A (en) * 1986-01-24 1987-08-13 백영수 Safe long-term storage method of kimchi
KR890004894A (en) * 1987-09-10 1989-05-10 원본 미기재 Fixture for vehicle Milpe strip
KR19980014399A (en) * 1996-08-12 1998-05-25 강상모 Raspberry Delayed Kimchi Recipe
KR19990047621A (en) * 1997-12-05 1999-07-05 김일환 How to Extend Kimchi's Storability
KR20000008938A (en) * 1998-07-18 2000-02-15 문일식 Novel kimchi using bifidobacterium strain and a process thereof
JP2000300170A (en) * 1999-04-14 2000-10-31 Tsuchimi:Kk Kimchi (korean pickle) of root vegetables and its production

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006049381A1 (en) * 2004-11-01 2006-05-11 Pusan National University Industry-University Cooperation Foundation A method for producing packaged kimchi with preservative capacity and quality to be behanced
KR101237793B1 (en) * 2010-01-12 2013-03-08 부산대학교 산학협력단 Method for Packaging and Preserving Brined Baechu Cabbage

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