KR940008593A - Long-term storage of kimchi genus at room temperature - Google Patents

Long-term storage of kimchi genus at room temperature Download PDF

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Publication number
KR940008593A
KR940008593A KR1019920018611A KR920018611A KR940008593A KR 940008593 A KR940008593 A KR 940008593A KR 1019920018611 A KR1019920018611 A KR 1019920018611A KR 920018611 A KR920018611 A KR 920018611A KR 940008593 A KR940008593 A KR 940008593A
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KR
South Korea
Prior art keywords
kimchi
genus
less
kimchi genus
organic acid
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KR1019920018611A
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Korean (ko)
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KR950008869B1 (en
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이철호
김창수
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이철호
김영택
해마식품 주식회사
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Priority to KR1019920018611A priority Critical patent/KR950008869B1/en
Publication of KR940008593A publication Critical patent/KR940008593A/en
Application granted granted Critical
Publication of KR950008869B1 publication Critical patent/KR950008869B1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

본 발명은 상온에서 장기 저장되는 김치속의 제조방법에 관한것으로, 재래식 김치속 배합에 식염, 유기산, 당알콜, 알콜등 천연향균성 물질을 적절히 조합후 믹서로 갈아서 얻어진 죽 모양의 김치속을 깨끗한 용기에 담아 사용시까지 보관할수 있게 한것이다.The present invention relates to a method for producing long-term storage of kimchi genus, which is prepared by mixing natural antibacterial substances such as salt, organic acid, sugar alcohol, alcohol, etc. in a conventional kimchi mixture, and grind in a clean container. It is to be kept until.

Description

상온에서 장기저장되는 김치속의 제조방법Long-term storage of kimchi genus at room temperature

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

제1도는 본 발명에 의한 방법으로 제조된 김치속의 저장(37℃)중 총균수의 변화를 나타낸 그래프.1 is a graph showing the change in the total bacterial counts during storage (37 ℃) of kimchi prepared by the method according to the present invention.

제2도는 본 발명에 의한 방법으로 제조된 김치속의 저장(37℃)중 산생성균 수의 변화를 나타낸 그래프.Figure 2 is a graph showing the change in the number of acid-producing bacteria during storage (37 ℃) of kimchi genus prepared by the method according to the present invention.

제3도는 본 발명에 의한 방법으로 제조된 김치속의 저장(37℃)중 Bacillus 균수의 변화를 나타낸 그래프.Figure 3 is a graph showing the change of Bacillus bacteria in storage of kimchi genus (37 ℃) prepared by the method according to the present invention.

제4도는 본 발명에 의한 방법으로 제조된 김치속 가열후의 미생물수의 비교를 나타낸 그래프이다.4 is a graph showing a comparison of the number of microorganisms after heating the kimchi prepared by the method according to the present invention.

Claims (5)

재래식 김치속 배합에 유기산 및 유기산염을 0.1-0.5% 가하여 pH4.5 이하로 낮추는 것을 특징으로하는 저장형 김치속의 제조방법.Storage method of producing kimchi genus, characterized in that the addition of 0.1-0.5% of organic acid and organic acid salt to the conventional kimchi genus formulation to lower the pH 4.5 or less. 재래식 김치속 배합에 당알콜 10-15%첨가하여 수분활성도를 0.9이하로 낮추는 것을 특징으로하는 저장형 김치속의 제조방법.Method of producing storage kimchi genus, characterized by lowering the water activity to 0.9 or less by adding sugar alcohol 10-15% to conventional kimchi genus formulation. 재래식 김치속에 에틸알콜을 0.5-0.9% 첨가시키는 것을 특징으로하는 김치속의 제조방법.Kimchi genus production method characterized in that the addition of 0.5-0.9% ethyl alcohol in conventional kimchi. 재래식 김치속에 유기산 및 유기산염 1%이하, 당알콜 15%이하, 에틸알콜0.9% 이하를 배합한 것을 첨가함을 특징으로 하는 김치속의 제조방법.A method of producing kimchi, characterized by adding a mixture of organic acid and organic acid salt 1% or less, sugar alcohol 15% or less, ethyl alcohol 0.9% or less in conventional kimchi. 제1항 내지 제4항중 어느 한 항에 의해 제조된 김치속을 열처리 살균(60-80℃, 5-20분)하는 것을 특징으로 하는 김치속의 저장방법.Storage method of kimchi genus, characterized in that the kimchi genus prepared by any one of claims 1 to 4 heat treatment sterilization (60-80 ℃, 5-20 minutes). ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920018611A 1992-10-09 1992-10-09 Processing of kimchi content KR950008869B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019920018611A KR950008869B1 (en) 1992-10-09 1992-10-09 Processing of kimchi content

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019920018611A KR950008869B1 (en) 1992-10-09 1992-10-09 Processing of kimchi content

Publications (2)

Publication Number Publication Date
KR940008593A true KR940008593A (en) 1994-05-16
KR950008869B1 KR950008869B1 (en) 1995-08-09

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Application Number Title Priority Date Filing Date
KR1019920018611A KR950008869B1 (en) 1992-10-09 1992-10-09 Processing of kimchi content

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100623931B1 (en) * 2005-05-23 2006-09-15 강필구 Remote open and close device of circuit breaker attached a distributer box

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20180084293A (en) 2017-01-16 2018-07-25 주식회사 더드림이앤씨 Embedded Pile Structure And Method for Constructing the Same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100623931B1 (en) * 2005-05-23 2006-09-15 강필구 Remote open and close device of circuit breaker attached a distributer box

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KR950008869B1 (en) 1995-08-09

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