KR940013368A - Manufacturing Method of Kimchi with Extended Preservation - Google Patents

Manufacturing Method of Kimchi with Extended Preservation Download PDF

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Publication number
KR940013368A
KR940013368A KR1019920024031A KR920024031A KR940013368A KR 940013368 A KR940013368 A KR 940013368A KR 1019920024031 A KR1019920024031 A KR 1019920024031A KR 920024031 A KR920024031 A KR 920024031A KR 940013368 A KR940013368 A KR 940013368A
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KR
South Korea
Prior art keywords
kimchi
added
manufacturing
extended
producing
Prior art date
Application number
KR1019920024031A
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Korean (ko)
Other versions
KR950009180B1 (en
Inventor
유형근
선준호
임철
장근우
한민수
노홍식
Original Assignee
유영학
주식회사 미원
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Publication date
Application filed by 유영학, 주식회사 미원 filed Critical 유영학
Priority to KR1019920024031A priority Critical patent/KR950009180B1/en
Publication of KR940013368A publication Critical patent/KR940013368A/en
Application granted granted Critical
Publication of KR950009180B1 publication Critical patent/KR950009180B1/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)

Abstract

김치등 절임식품에 효소인 그루코스옥시다제(Glucose oxidase)-카탈라아제(Gatalase)를 50∼200(Unit/100g김치) 정도되게 첨가하여 당 성분인 포도당을 그루콘산으로 전환시켜 미생물의 탄소원을 제거시키am로서 생육을 조절하고 미생물에 의한 산생성을 최소화하여 김치의 가식시간을 연장하는 방법이다. 본 방법을 일반김치 및 물김치에 적용하여 김치를 제조한 후 특성치를 조사하였을 때 가식시간이 3∼4배 연장되었다.Glucose oxidase-catalase, 50 ~ 200 (Unit / 100g kimchi), is added to pickled foods such as kimchi to convert glucose, a sugar component, to gluconic acid to remove microbial carbon sources. As am, it is a method of controlling the growth and minimizing acid production by microorganisms to extend the kimchi's edible time. When the method was applied to general kimchi and water kimchi to prepare kimchi and the characteristic values were examined, the decorating time was extended by 3 to 4 times.

Description

보존성이 연장되는 김치의 제조방법Manufacturing Method of Kimchi with Extended Preservation

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

Claims (3)

당분을 제거하여 가식기간(可食期間)을 연장시키는 김치류이 제조방법에 있어서, 소정의 상태로 발효된 김치에 당산화효소와 촉매효소를 첨가하여 보존성이 연장되는 김치의 제조방법.A method of producing kimchi which removes sugar to prolong the edible period (可食 당), wherein the kimchi fermented in a predetermined state is added to the kimchi fermentation enzyme and catalytic enzyme to extend the preservation. 제1항에 있어서, 김치의 산도가 pH 4.0∼6.0 범위에서 당산화효소와 촉매효소를 첨가하여 김치의 제조방법.The method of producing kimchi according to claim 1, wherein the acidity of kimchi is added in the range of pH 4.0 to 6.0. 제1항에 있어서, 김치 100g당 당산화효소인 그루코스옥시다제를 50∼500Unit, 촉매효소로 카날라아제를 50∼500Unit 첨가하는 김치의 제조방법.The method of producing kimchi according to claim 1, wherein 50 to 500 units of glucosidase, a glycosylase per 100 g of kimchi, and 50 to 500 units of canalase are added with a catalytic enzyme. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920024031A 1992-12-12 1992-12-12 A process of kim chi that prolongs preservation KR950009180B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019920024031A KR950009180B1 (en) 1992-12-12 1992-12-12 A process of kim chi that prolongs preservation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019920024031A KR950009180B1 (en) 1992-12-12 1992-12-12 A process of kim chi that prolongs preservation

Publications (2)

Publication Number Publication Date
KR940013368A true KR940013368A (en) 1994-07-15
KR950009180B1 KR950009180B1 (en) 1995-08-16

Family

ID=19345338

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019920024031A KR950009180B1 (en) 1992-12-12 1992-12-12 A process of kim chi that prolongs preservation

Country Status (1)

Country Link
KR (1) KR950009180B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030026689A (en) * 2001-09-26 2003-04-03 김상근 A method of preserving kimchi

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030026689A (en) * 2001-09-26 2003-04-03 김상근 A method of preserving kimchi

Also Published As

Publication number Publication date
KR950009180B1 (en) 1995-08-16

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