KR910011140A - How to extend the retention period of kimchi - Google Patents

How to extend the retention period of kimchi Download PDF

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Publication number
KR910011140A
KR910011140A KR1019890018049A KR890018049A KR910011140A KR 910011140 A KR910011140 A KR 910011140A KR 1019890018049 A KR1019890018049 A KR 1019890018049A KR 890018049 A KR890018049 A KR 890018049A KR 910011140 A KR910011140 A KR 910011140A
Authority
KR
South Korea
Prior art keywords
kimchi
chitosan
extend
aqueous solution
retention period
Prior art date
Application number
KR1019890018049A
Other languages
Korean (ko)
Other versions
KR910006614B1 (en
Inventor
이진섭
Original Assignee
이진섭
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 이진섭 filed Critical 이진섭
Priority to KR1019890018049A priority Critical patent/KR910006614B1/en
Publication of KR910011140A publication Critical patent/KR910011140A/en
Application granted granted Critical
Publication of KR910006614B1 publication Critical patent/KR910006614B1/en

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Classifications

    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (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)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)

Abstract

내용 없음.No content.

Description

김치의 보존기간 연장방법How to extend the retention period of kimchi

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (3)

통상의 방법으로 제조한 김치에 산성용해제에 용해시킨 킷토산(CHITOSAN)을 물에 희석하여 그 수용액을 첨가함을 특징으로 하는 김치의 보존기간 연장방법.A method of extending the shelf life of kimchi, characterized in that the kimchi prepared by the conventional method is diluted with water and the aqueous solution of the chitosan (CHITOSAN) dissolved in an acidic solvent. 제1항에 있어서, 킷토산의 수용액을 김치 전체중량에 대하여 1% 내지 5%의 중량비로 첨가하는 방법.The method of claim 1, wherein the aqueous solution of chitosan is added in a weight ratio of 1% to 5% based on the total weight of kimchi. 제1항에 있어서, 킷토산의 수용액과 병용하여 보조숙성억제제로 주정과 글리신, 모노글리세타이드를 첨가하는 방법.The method according to claim 1, wherein alcohol, glycine and monoglyceride are added as an auxiliary aging inhibitor in combination with an aqueous solution of chitosan. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019890018049A 1989-12-06 1989-12-06 Method of preservation of kimchi KR910006614B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019890018049A KR910006614B1 (en) 1989-12-06 1989-12-06 Method of preservation of kimchi

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019890018049A KR910006614B1 (en) 1989-12-06 1989-12-06 Method of preservation of kimchi

Publications (2)

Publication Number Publication Date
KR910011140A true KR910011140A (en) 1991-08-07
KR910006614B1 KR910006614B1 (en) 1991-08-29

Family

ID=19292617

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019890018049A KR910006614B1 (en) 1989-12-06 1989-12-06 Method of preservation of kimchi

Country Status (1)

Country Link
KR (1) KR910006614B1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104621230A (en) * 2015-01-20 2015-05-20 青岛宏泰良正电器有限公司 Anti-drying-loss fresh-keeping color-protecting atomizing agent for fresh foods and preparation method of atomizing agent

Also Published As

Publication number Publication date
KR910006614B1 (en) 1991-08-29

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