KR20230053030A - Kimchi seasoning sauce using enzyme and Kimchi using the same - Google Patents

Abstract

The present invention relates to a kimchi marinade using an enzyme and a kimchi using the same, wherein kimchi can be provided in having excellence in the degree of ripening and having excellence in the number of lactic acid bacteria, chromaticity, and appealability by using an enzyme that hydrolyze a seasoning comprising red pepper powder, radish, and garlic, and a marinade processed with kaffir grain powder.

Description

Kimchi seasoning sauce using enzyme and Kimchi using the same}

The present invention relates to a kimchi marinade in which seasoning is treated with a hydrolytic enzyme and kefir grain powder and kimchi using the same.

In 2006, American health magazine Health introduced Korean kimchi as one of the world's top five health foods along with Spain's olive oil, Greek yogurt, Japanese soybean dishes, and India's lentils. This is because calcium and other components have an inhibitory effect on diseases such as constipation, colon cancer, skin aging, and obesity.

As an organic acid fermented food, well-ripe kimchi not only stimulates the appetite with its unique taste and color, but also cleans the intestines through the complex action of vegetable juice and table salt, and promotes the secretion of pectin, a proteolytic enzyme in the stomach. It helps digestion and absorption, and the fiber contained in kimchi vegetables prevents constipation and strengthens the intestines.

In addition, lactic acid bacteria generated as kimchi ripens suppresses the action of harmful bacteria to prevent abnormal fermentation and normalizes the distribution of microorganisms in the intestines. Spices such as red pepper, garlic, ginger, etc. , It is a good alkaline food source that prevents acidification of blood due to excessive consumption of meat or other acidic foods by modern people. In particular, kimchi is known to have cancer cell growth inhibitory effects, anticancer effects, immunity enhancing effects, and circulatory system disease prevention effects.

The world's interest in kimchi is growing due to the excellence of kimchi and the recent Korean Wave, but kimchi exports are at a standstill, because kimchi manufacturing is cumbersome and it is not easy to transport and store.

In other words, in preparing vegetables and seasonings, the process of trimming, cutting, pickling, washing, draining water, and slicing is too cumbersome and there are many kinds, so it takes a lot of effort, effort, and time to make kimchi.

In addition, during distribution, kimchi in a liquid state is mixed with a strong acidic taste due to the proliferation of spoilage microorganisms in kimchi, resulting in acidic patches. As the product value declines, the shelf life of kimchi needs to be extended, and it is especially essential for overseas export.

Therefore, if the kimchi marinade is separately manufactured to compensate for these weaknesses, or if the kimchi is distributed and sold in a freeze-dried state, consumers can enjoy the taste and nutrition of kimchi just poured with water. In addition, by extending the storage period without changing quality, it is possible to sell through various distribution channels, especially overseas.

Korean Patent Registration No. 10-1410761, 'Dried Kimchi Seasoning Material and Manufacturing Method thereof', can be directly sprinkled on washed cabbage or mixed with an appropriate amount of water and mixed with washed cabbage to make kimchi on the spot and eat it. We provide dry kimchi seasoning ingredients that can solve the expiration date problem and maintain the unique taste of kimchi seasoning, but this not only evaporates juice during the drying process, but also affects taste, aroma, freshness, and color during the powdering process of vegetables and spices. In the process of hot air drying, which causes a significant decrease in quality, there may be hygiene problems such as the growth of bacteria or fungi during the hot air drying process, and it is more difficult to uniformize the taste through this process.

In addition, Korean Patent Publication No. 1998-020387, 'Method for Manufacturing Vacuum Freeze-Dried Kimchi Seasoning Block', cuts vegetables such as radish, water parsley, and green onion into a certain size, adds 2-5% salt by weight, naturally dehydrates, and red pepper powder It relates to a method of preparing a seasoning by mixing kimchi seasoning such as kimchi seasoning, aging (PH 4.5 ~ 5.0), molding it into a block shape, and vacuum freeze-drying it. After leaving it for 4 days to ferment and mature, or to shorten the aging time, add ascorbic acid or citric acid to adjust the PH to 4.5 to 5.0, and then leave it at room temperature for 1 to 2 hours. It relates to a method of making kimchi by mixing with pickled cabbage, but the method relates to a seasoning block that has already been fermented and aged by waiting 1 to 4 days for a mixed seasoning.

Republic of Korea Patent Registration No. 10-1410761 Republic of Korea Patent Publication No. 1998-020387

An object of the present invention is to provide a kimchi marinade in which seasoning is treated with hydrolytic enzyme and kefir grain powder.

In addition, another object of the present invention is to provide a method for manufacturing the kimchi marinade.

In addition, another object of the present invention is to provide a method for manufacturing kimchi using the kimchi marinade.

In addition, another object of the present invention is to provide kimchi prepared according to the above manufacturing method.

The kimchi marinade of the present invention for achieving the above object may be a seasoning containing red pepper powder, radish, and garlic treated with a hydrolytic enzyme and kefir grain powder.

The hydrolytic enzyme may be added in an amount of 0.5 to 5 parts by weight based on 100 parts by weight of the seasoning.

The hydrolytic enzymes include arabinase, cellulase, beta-glucanase, hemicellulase, and xylanase derived from Aspergillus aculeatus. ) Complex enzymes including; enzymes from Aspergillus aculeatus; or a mixed enzyme thereof.

The complex enzyme may be Viscozyme, and the enzyme derived from Aspergillus aculeatus may be pectinase.

The viscozyme and pectinase may be mixed at a weight ratio of 1:0.5-2.

The kefir grain powder may be added as a cell count of 1.0X10 ⁸ to 1.0X10 ¹⁰ cfu / 100g _seasoning .

The seasoning may further include at least one selected from the group consisting of onion, ginger, sugar, water, glutinous rice flour, barley flour, salted shrimp, anchovy fish sauce, and plum syrup.

In addition, the method for manufacturing a kimchi marinade of the present invention for achieving the above other object is (A) adding a hydrolytic enzyme to a seasoning containing red pepper powder, radish, and garlic and aging it; and (B) adding kefir grain powder to the aged seasoning.

Aging in step (A) may be performed at 60 to 100 rpm and 23 to 28 ° C for 1 to 10 hours.

In step (A), the hydrolytic enzyme may be a mixed enzyme in which Viscozyme and Pectinase are mixed in a weight ratio of 1:0.5-2.

In the step (B), the kefir grain powder may be added as a cell count of 1.0X10 ⁸ to 1.0X10 ¹⁰ cfu / 100g _seasoning .

In addition, the method for producing kimchi of the present invention for achieving another object described above includes the steps of (a) preparing kimchi by mixing and aging Chinese cabbage or cabbage and the kimchi marinade; (b) freezing the prepared kimchi at -15 to -25 ° C for 20 to 30 hours; and (c) freeze-drying the frozen kimchi for 40 to 55 hours.

Aging in step (a) may be performed at 60 to 100 rpm and 23 to 28 ° C for 3 to 10 hours.

In step (a), cabbage or cabbage may be used in an amount of 300 to 600 parts by weight based on 100 parts by weight of seasoning.

In addition, the kimchi of the present invention for achieving another object described above may be prepared according to the above manufacturing method.

The kimchi marinade of the present invention can easily prepare kimchi only by mixing pickled cabbage or cabbage, and shows excellent sensory properties.

In addition, the kimchi marinade of the present invention can be exported overseas as well as domestically, and it is possible to uniformize the taste of kimchi regardless of the merchantability of pickled cabbage or cabbage.

In addition, by freeze-drying the kimchi prepared using the kimchi marinade of the present invention, it is possible to maintain the state of fresh kimchi, and even after storage for one year or more, it can have qualities such as sensory and flavor similar to kimchi made immediately by pouring water. there is.

The present invention relates to a kimchi marinade in which seasoning is treated with a hydrolytic enzyme and kefir grain powder and kimchi using the same.

Hereinafter, the present invention will be described in detail.

The kimchi seasoning of the present invention is obtained by treating seasonings including red pepper powder, radish, and garlic with hydrolytic enzyme and kefir grain powder.

The seasoning is not particularly limited as long as it is used to prepare the kimchi marinade, but preferably includes red pepper powder, radish, and garlic, and more preferably red pepper powder, radish, and garlic, onion, ginger, sugar, water, glutinous rice flour, and barley It may further include one or more selected from the group consisting of powder, shrimp sauce, anchovy fish sauce, and plum extract.

In the present invention, the number of lactic acid bacteria, color and functionality of kimchi can be improved by treating the seasoning with a hydrolytic enzyme, aging it, and then treating it with kefir grain powder. In the case of treatment with only hydrolytic enzyme without using kefir grain powder or using only capir grain powder without using hydrolytic enzyme, the number of lactic acid bacteria, color and functionality may be reduced.

The hydrolytic enzyme is used in an amount of 0.5 to 5 parts by weight, preferably 2 to 4 parts by weight, based on 100 parts by weight of seasoning. When the content of the hydrolytic enzyme is less than the lower limit, the degree of ripening may be lowered and the sensory properties may be lowered, and when the content of the hydrolytic enzyme is greater than the upper limit, a taste with low preference may occur and chromaticity may be reduced.

The hydrolytic enzymes include arabinase, cellulase, beta-glucanase, hemicellulase, and xylanase derived from Aspergillus aculeatus. ) Complex enzymes including; enzymes from Aspergillus aculeatus; or a mixed enzyme thereof. Preferably, the complex enzyme is viscozyme, and the enzyme derived from Aspergillus aculeatus may be pectinase.

In the present invention, the viscozyme and pectinase may be mixed at a weight ratio of 1:0.5-2, preferably at a weight ratio of 1:1-1.5. If the content of pectinase based on Viscozyme is less than the lower limit above, the pH is over 4.0 even after 2 weeks of maturation after making kimchi, and there is no kimchi-specific taste at all, and if it exceeds the upper limit above, the sour taste is strong It may taste bitter.

The kefir grain used in the present invention mainly includes lactic acid bacteria such as Lactobacilli, Streptococci, and Leuconostoc, and yeasts such as Saccharomyses, and by these microorganisms Kefir has a distinct flavor.

The kefir grain powder is used to improve the flavor and number of lactic acid bacteria in kimchi, and is 1.0X10 ⁸ to 1.0X10 ¹⁰ cfu / 100g _seasoning , preferably 1.0X10 ⁹ to 1.0X10 ¹⁰ cfu / 100g _seasoning . used

If the number of cells in the kefir grain powder is less than the lower limit, the flavor may not be improved, and if it exceeds the upper limit, the functionality may be reduced due to overripe.

In addition, the present invention provides a method for manufacturing the kimchi marinade.

The method for manufacturing a kimchi marinade of the present invention includes (A) adding a hydrolytic enzyme to a seasoning containing red pepper powder, radish, and garlic to mature it; and (B) adding kefir grain powder to the aged seasoning.

First, in the step (A), the hydrolysis enzyme is added to the above-mentioned seasoning at 60 to 100 rpm, preferably 70 to 80 rpm and 23 to 28 ° C. for 1 to 10 hours, preferably 1 to 8 ripen over time

By adding a hydrolytic enzyme to the seasoning and then performing aging, it is possible to improve umami and flavor and delay the occurrence of a sour taste. In the case where aging is not performed, fermentation is suppressed and the taste of kimchi may become dull, so it is preferable to perform aging.

Fermentation may not be performed when the stirring speed, temperature, and time during aging are less than the above lower limit, and when it exceeds the above upper limit, the sensory properties may decrease and the color may become cloudy.

Next, in step (B), kefir grain powder is added to the aged seasoning.

When the kefir grain powder is added together with the hydrolytic enzyme in step (A), the sour taste of kimchi can quickly occur and the taste of kimchi can become dull. It is desirable to do

After the kefir grain powder is added, a separate aging process is not performed, and when the aging process is performed, a sour taste may quickly occur in kimchi and a bitter taste may be felt.

In addition, the present invention may provide a method for manufacturing kimchi using the kimchi marinade.

The method for producing kimchi of the present invention includes (a) preparing kimchi by mixing and aging Chinese cabbage or cabbage and the kimchi marinade; (b) freezing the prepared kimchi at -15 to -25 ° C for 20 to 30 hours; and (c) freeze-drying the frozen kimchi for 40 to 55 hours.

First, in the step (a), the cabbage or cabbage and the kimchi sauce are mixed and aged at 60 to 100 rpm, preferably 70 to 80 rpm and 23 to 28 ° C for 3 to 10 hours, preferably 5 to 8 hours. Kimchi is made by doing this.

By performing aging by mixing Chinese cabbage or cabbage with the kimchi sauce, the number of lactic acid bacteria, color and sensory properties are improved. In the case where aging is not performed, the color may become cloudy and the sensory properties may be lowered, so it is preferable to perform aging.

When the stirring speed, temperature, and time during aging are less than the lower limit, the color may become cloudy and the sensory may be lowered, and when the temperature and time are greater than the upper limit, a strong sour taste and bitter taste may be felt.

Chinese cabbage or cabbage is used in an amount of 300 to 600 parts by weight, preferably 400 to 500 parts by weight, based on 100 parts by weight of seasoning. If the content of Chinese cabbage or cabbage is out of the above range, it is not aged and the sensory properties may be reduced.

Next, in step (b), the prepared kimchi is frozen at -15 to -25 ° C for 20 to 30 hours, and then in step (c), the frozen kimchi is freeze-dried for 40 to 55 hours.

By performing the freezing before the freeze-drying, the state of fresh kimchi can be maintained for a long time, and even after storage for one year or more, it can have qualities such as sensory and flavor similar to those of kimchi made immediately by pouring water. If kimchi is prepared with a kimchi sauce other than the kimchi sauce of the present invention and 1 year after freeze-drying, the taste and texture of kimchi may be deteriorated.

Hereinafter, preferred embodiments are presented to aid understanding of the present invention, but the following examples are merely illustrative of the present invention, and various changes and modifications are possible within the scope and spirit of the present invention. It is obvious to those skilled in the art, It goes without saying that these variations and modifications fall within the scope of the appended claims.

Example 1. Kefir grains after biscozyme + pectinase

manufacturing of seasonings

100 parts by weight of radish, 50 parts by weight of onion, 50 parts by weight of garlic, and 10 parts by weight of ginger were put into a blender (BL311E, Domestic Electrical Appliance Co., Ltd., Zhejiang Shaoxing Supor, China), ground, and 160 parts by weight of red pepper powder, sugar 10 parts by weight, 190 parts by weight of bottled water, 13 parts by weight of glutinous rice flour, 30 parts by weight of barley flour, 60 parts by weight of salted shrimp, 25 parts by weight of anchovy fish sauce, and 10 parts by weight of plum syrup were mixed to prepare a seasoning.

After adding 1.9 parts by weight of biscozyme and 1.9 parts by weight of pectinase to 100 parts by weight of the seasoning, aged for 1 hour at 80 rpm and room temperature (25 ℃) in a shaking incubator, kefir grain powder (1x10 ⁹ cfu / 100g _seasoning, Lallemand SAS., France) was added to prepare a marinade.

Cabbage Kimchi

After washing the little cabbage and cutting it into 0.5X2 cm, it was pickled in 5% by weight brine for 30 minutes, and then rinsed three times in running water to remove water. Cabbage kimchi was prepared by adding 400 parts by weight of the washed little cabbage to 100 parts by weight of the marinade, mixing it, aging it for 6 hours at 80 rpm and room temperature (25 ℃) in a shaking incubator, and then freezing it in a freezer (-20 ℃) for 24 hours. Cabbage kimchi was obtained by freeze-drying for 48 hours using a freeze dryer (FDB-5502, Operon Co., Ltd, Gimpo, Korea) at a vacuum of 0 mmTorr and a trap temperature of -70 ° C.

Example 2. Kefir grains after biscozyme

Carried out in the same manner as in Example 1, but after aging using 3.8 parts by weight of biscozyme without using pectinase, cabbage kimchi was obtained using a marinade in which kefir grain powder was added.

Comparative Example 1. Viscozyme alone

Cabbage kimchi was obtained in the same manner as in Example 1, but using a marinade aged for 6 hours using 3.8 parts by weight of biscozyme without using pectinase and kefir grain powder.

Comparative Example 2. Pectinase alone

Cabbage kimchi was obtained in the same manner as in Example 1, but using a marinade aged for 6 hours using 3.8 parts by weight of pectinase without using biscozyme and kefir grain powder.

Comparative Example 3. Biscozyme + Pectinase_Omit kefir grain powder

Carried out in the same manner as in Example 1, but without using kefir grain powder, 1.9 parts by weight of biscozyme and 1.9 parts by weight of pectinase were used to obtain cabbage kimchi using a seasoning sauce aged for 6 hours.

Comparative Example 4. Kefir grain alone

Cabbage kimchi was obtained in the same manner as in Example 1, but using a marinade prepared using only kefir grain powder without using biscozyme and pectinase.

Comparative Example 5. Simultaneous addition of biscozyme + pectinase + kefir grain powder

Carried out in the same manner as in Example 1, but biscozyme, pectinase, and kefir grain powder were added at the same time, and then cabbage kimchi was obtained using a marinade prepared by aging for 1 hour.

Comparative Example 6. Enzyme use omitted

Carried out in the same manner as in Example 1, but after aging the marinade without using all of biscozyme, pectinase and kefir grain powder for 6 hours, cabbage kimchi was obtained using this.

<Test Example>

Test Example 1. Measurement of pH, acidity and reducing sugar

1-1. pH measurement: pH was measured using a pH meter (A221, Orion Co., Beverly, MA, USA) by taking 45 mL of distilled water for 5 g of the sample, and the measurement was repeated three times.

1-2. Acidity measurement: After taking 90 mL of distilled water for 10 g of sample, titrating with 0.1N NaOH, it was defined as mL of NaOH solution consumption until pH 8.3. This was converted into lactic acid content and expressed as total acid content (%).

[Equation 1]

1-3. Measurement of reducing sugar content: 1 g of sample was accurately weighed, diluted about 50 to 100 times, filtered with filter paper (no. 1, Advanteaddc Co.), and 3 mL of DNS (dinitrosalycylic acid) reagent was added to 1 mL of filtrate, and mixed with a vortex mixer (Hwashin Tech, Korea). Then, after soaking in boiling water for 5 minutes, it was cooled to room temperature, diluted with 16 mL of distilled water, and absorbance was measured at 550 nm using a UV-visible spectrophotometer (Spectra MR, Dynex Technologies, Inc. Chantilly, Virginia, USA). . At this time, a standard curve was drawn using glucose as the standard, and then the reducing sugar content was calculated.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 pH 5.01 5.33 5.52 5.32 5.38 5.60 5.63 5.77 Acidity (%) 0.55 0.51 0.45 0.48 0.52 0.50 0.67 0.41 reducing sugar
(%) 70.10 69.03 62.14 63.21 65.34 68.21 61.11 60.01

Changes in pH and acidity that occur during the ripening process of kimchi are used as important indicators to guess the degree of ripening of kimchi, and through this, the degree of fermentation of kimchi can be predicted. This is because one of the changes that occur during the aging of kimchi is that sugar is changed into lactic acid or organic acid by lactic acid bacteria, which causes the pH to decrease and the acidity to increase.

As shown in Table 1 above, it was confirmed that the pH of Example 1 was lower than that of Example 2 and Comparative Examples 1 to 6. In general, pH reduction in kimchi is an indicator of the degree of ripening, and it has been reported that there is no change in pH in kimchi stored in an unaged state. Cabbage kimchi prepared according to Example 1 of the present invention The aging time of 6 hours, the same as that of 6, was performed, but the pH reduction effect was lower than that of the other groups.

In addition, the optimal acidity of kimchi is 0.40 ~ 0.74%, the acidity when overripe is 1.0%, and the acidity when spoiled is 1.5 ~ 2.0%. Not only the cabbage kimchi prepared according to Examples 1 to 2 of the present invention, but also the cabbage kimchi of Comparative Examples 1 to 6 are all within the optimal acidity range, and especially the cabbage kimchi of Example 1 has higher acidity than the other groups, so it is matured. It was confirmed that the degree was the best. On the other hand, Comparative Example 5 has too high acidity, so sourness may occur quickly.

In addition, reducing sugar in the cabbage kimchi of Examples 1 and 2 was increased compared to Comparative Examples 1 to 6, which is considered to be the result of sugar decomposition by microorganisms during fermentation of the kimchi.

Test Example 2. Measurement of redness

For chromaticity, the a (redness) value was measured using a color difference meter (CM-2600d Chroma Meter, Konica Minolta Holdings Inc., Tokyo, Japan), and the a value of the standard plate used at this time is -0.08, respectively. .

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 a 10.11 9.88 8.13 8.90 8.04 6.64 6.06 9.56

As shown in Table 2 above, cabbage kimchi prepared according to Examples 1 and 2 of the present invention has a higher degree of redness than Comparative Examples 1 to 6, so consumer preference can be increased.

Test Example 3. Measurement of the number of lactic acid bacteria

To measure the number of viable lactic acid bacteria, 10 g of ^the sample was taken, homogenized by adding a 9-fold dilution, and diluted to 10 mL by adding the diluted solution to 1 mL of the test solution. The MRS medium was tested according to the standard plate method, and 0.1 mL of each diluted test solution was inoculated and smeared with a sterile glass rod. The Petri dish inoculated with the sample was incubated at 37 °C for 48 hours. After culturing, the number of colonies produced was measured, and the number of lactic acid bacteria was expressed as log CFU/mL.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Lactobacillus count (log CFU/ml) 6.28 5.99 5.12 5.32 5.62 5.71 5.64 5.02

As shown in Table 3 above, it was confirmed that the cabbage kimchi prepared according to Examples 1 and 2 of the present invention had a significantly higher number of lactic acid bacteria than Comparative Examples 1 to 6.

Test Example 4. Sensory test

For sensory evaluation, 20 g of bottled water was poured into 5 g of the lyophilized sample, and after about 20 minutes, it was placed in a disposable plastic container (diameter 9 cm, height 1 cm) and immediately provided to sensory test panels. At this time, in order to avoid prejudice against the sample, the three-digit number extracted from the random number table was marked on the sample container, and water and a spit cup were provided to rinse the mouth during evaluation. In the sensory evaluation, the degree of preference for color, aroma, taste, texture, and overall preference of kimchi was evaluated using a 7-point scale, and the higher the degree of preference, the higher the score. The sensory evaluation panel consisted of 10 students majoring in food and nutrition and graduate students.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 color 6.05 5.75 3.12 3.05 3.08 4.55 2.98 3.22 incense 3.66 3.41 3.22 3.44 3.58 3.45 3.07 3.12 taste 6.42 5.67 3.52 4.22 4.66 5.39 3.09 3.52 texture 5.78 5.32 3.52 3.58 4.22 4.86 3.67 3.41 overall taste 5.87 5.07 3.55 3.88 4.09 4.61 3.20 3.45

As shown in Table 4 above, it was confirmed that the cabbage kimchi prepared according to Examples 1 and 2 of the present invention was superior in color, aroma, taste, texture, and overall preference compared to Comparative Examples 1 to 6.

Claims (15)

Kimchi sauce, characterized in that the seasoning containing red pepper powder, radish, garlic is treated with hydrolytic enzyme and kefir grain powder. The kimchi marinade according to claim 1, wherein the hydrolytic enzyme is added in an amount of 0.5 to 5 parts by weight based on 100 parts by weight of the seasoning. The method of claim 1, wherein the hydrolytic enzyme is Aspergillus aculeatus-derived arabinase, cellulase, beta-glucanase, hemicellulase , complex enzymes including xylanase; enzymes from Aspergillus aculeatus; Or a kimchi marinade, characterized in that the mixture of these enzymes. The kimchi marinade according to claim 3, wherein the complex enzyme is Viscozyme, and the enzyme derived from Aspergillus aculeatus is pectinase. The kimchi marinade according to claim 4, wherein the viscozyme and pectinase are mixed in a weight ratio of 1:0.5-2. The kimchi marinade according to claim 1, wherein the kefir grain powder is added at a cell count of 1.0X10 ⁸ to 1.0X10 ¹⁰ cfu/100g _seasoning . The kimchi marinade according to claim 1, wherein the seasoning further comprises at least one selected from the group consisting of onion, ginger, sugar, water, glutinous rice flour, barley flour, salted shrimp, anchovy fish sauce, and plum extract. (A) adding a hydrolytic enzyme to a seasoning containing red pepper powder, radish, and garlic to mature; and
(B) adding kefir grain powder to the aged seasoning; method for producing a kimchi marinade, characterized in that it comprises a. The method of claim 8, wherein the aging in step (A) is performed at 60 to 100 rpm and 23 to 28 ° C for 1 to 10 hours. The preparation of kimchi marinade according to claim 8, wherein the hydrolytic enzyme in step (A) is a mixed enzyme of viscozyme and pectinase in a weight ratio of 1: 0.5-2 method. The method of claim 8, wherein in the step (B), the kefir grain powder is added at a cell count of 1.0X10 ⁸ to 1.0X10 ¹⁰ cfu/100g _seasoning . (a) preparing kimchi by mixing and aging Chinese cabbage or cabbage and the kimchi sauce of claim 1;
(b) freezing the prepared kimchi at -15 to -25 ° C for 20 to 30 hours; and
(c) freeze-drying the frozen kimchi for 40 to 55 hours. [Claim 13] The method of claim 12, wherein the aging in step (a) is performed at 60 to 100 rpm and 23 to 28 °C for 3 to 10 hours. The method of claim 12, wherein in step (a), 300 to 600 parts by weight of Chinese cabbage or cabbage is used based on 100 parts by weight of seasoning. Kimchi prepared according to the manufacturing method of any one of claims 12 to 14.