KR950007669A - New Kimchi Preservative - Google Patents

New Kimchi Preservative Download PDF

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Publication number
KR950007669A
KR950007669A KR1019930018397A KR930018397A KR950007669A KR 950007669 A KR950007669 A KR 950007669A KR 1019930018397 A KR1019930018397 A KR 1019930018397A KR 930018397 A KR930018397 A KR 930018397A KR 950007669 A KR950007669 A KR 950007669A
Authority
KR
South Korea
Prior art keywords
sodium
kimchi
weight
glucose
glutamate
Prior art date
Application number
KR1019930018397A
Other languages
Korean (ko)
Other versions
KR960002211B1 (en
Inventor
김철배
Original Assignee
김철배
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 김철배 filed Critical 김철배
Priority to KR1019930018397A priority Critical patent/KR960002211B1/en
Priority to CN94101092A priority patent/CN1100281A/en
Priority to JP1830494A priority patent/JP2505370B2/en
Publication of KR950007669A publication Critical patent/KR950007669A/en
Application granted granted Critical
Publication of KR960002211B1 publication Critical patent/KR960002211B1/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)

Abstract

본 발명은 김치제조 중에 첨가되어 김치를 장시간 보존할 수 있게하는 신규한 김치보존제에 관한 것으로, 김치보존제는 글루코스(포도당), 생강분말, 전분, 구연산, L-글루타민산나트륨, 5′-이노신산나트륨, 5′-구아닐산나트륨 및 호박산나트륨을 혼합하여 동결건조시킨 후 분쇄한 분말으로, 김치제조시 양념에 혼합하여 사용하는 것이 바람직하며, 이를 이용하여 제조한 김치는 건강에 유익하고 장시간 유통에도 김치가 산패되지 않고 보존되는 등의 효과가 있다.The present invention relates to a novel kimchi preservative added to make kimchi for a long time, kimchi preservatives, glucose (glucose), ginger powder, starch, citric acid, sodium L- glutamate, sodium 5'-inosinate, 5'-sodium guanylate and sodium succinate are mixed with lyophilized powder and then pulverized. The kimchi is preferably mixed with seasoning when making kimchi. There is an effect such as not being preserved.

Description

신규한 김치보존제New Kimchi Preservative

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

Claims (2)

포도당, 생강분말, 전분, 구연산, L-글루타민산나트륨, 5′-이노신산나트륨, 5′-구아닐산나트륨 및 호박산나트륨을 포함하는 김치보존제.Kimchi preservatives including glucose, ginger powder, starch, citric acid, sodium L-glutamate, sodium 5'-inosinate, 5'- sodium guanylate and sodium succinate. 제1항에 있어서, 포도당 97.000내지 98.000중량%, 생각분말 0.300 내지 0.900중량%, 전분 0.100내지 0.300중량%, 구연산 0.850 내지 0.900중량%, L-글루타민산나트륨 0.700내지 0.900중량%, 5′-이노신산나트륨 0.005내지 0.013중량%, 5′-구아닐산 나트륨 0.005내지 0.013중량% 및 호박산나트륨 0.001내지 0.003중량%인 것을 특징으로 하는 김치보존제.The method according to claim 1, wherein 97.000 to 98.000% by weight of glucose, 0.300 to 0.900% by weight of thought, 0.100 to 0.300% by weight of starch, 0.850 to 0.900% by weight of citric acid, 0.700 to 0.900% by weight of L-glutamate, and 5′-sodium inosine Kimchi preservatives, characterized in that 0.005 to 0.013% by weight, 5'- sodium guanylate 0.005 to 0.013% by weight and sodium succinate 0.001 to 0.003% by weight. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019930018397A 1993-09-14 1993-09-14 Kimchi preservative KR960002211B1 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
KR1019930018397A KR960002211B1 (en) 1993-09-14 1993-09-14 Kimchi preservative
CN94101092A CN1100281A (en) 1993-09-14 1994-01-28 A novel preservative for kimchi preparation
JP1830494A JP2505370B2 (en) 1993-09-14 1994-02-15 Novel kimchi preservative and method for producing long-term storable kimchi using the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019930018397A KR960002211B1 (en) 1993-09-14 1993-09-14 Kimchi preservative

Publications (2)

Publication Number Publication Date
KR950007669A true KR950007669A (en) 1995-04-15
KR960002211B1 KR960002211B1 (en) 1996-02-13

Family

ID=19363459

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019930018397A KR960002211B1 (en) 1993-09-14 1993-09-14 Kimchi preservative

Country Status (1)

Country Link
KR (1) KR960002211B1 (en)

Also Published As

Publication number Publication date
KR960002211B1 (en) 1996-02-13

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