WO2002028193A1 - Powdered kimchi and preparation method thereof - Google Patents

Powdered kimchi and preparation method thereof Download PDF

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Publication number
WO2002028193A1
WO2002028193A1 PCT/KR2000/001249 KR0001249W WO0228193A1 WO 2002028193 A1 WO2002028193 A1 WO 2002028193A1 KR 0001249 W KR0001249 W KR 0001249W WO 0228193 A1 WO0228193 A1 WO 0228193A1
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Prior art keywords
weight
parts
kimchi
powdered
fermented
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Application number
PCT/KR2000/001249
Other languages
French (fr)
Inventor
Sung-Do Kim
Original Assignee
Korea Ginseng Products Co., Ltd.
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Publication date
Application filed by Korea Ginseng Products Co., Ltd. filed Critical Korea Ginseng Products Co., Ltd.
Publication of WO2002028193A1 publication Critical patent/WO2002028193A1/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
    • 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
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
    • 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
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation

Definitions

  • the present invention relates to Kimchi, which is one of representative Korean traditional foods, more particularly, powdered Kimchi made into powder prepared by optimally fermenting kimchi and freeze-drying the same, and a preparation method thereof.
  • appropriately fermented kimchi has the effect of taking in more than 80% of daily recommendable amount of ascorbic acid.
  • allicin contained in garlic which is one of components of kimchi, promotes absorption of vitamin B1 , and supplies alkali to regulate the balance of body fluids.
  • Pickled fish and marine products supply good quality amino acids.
  • Organic acid and alcoholic ester, produced by fermentation of kimchi, promote taste and appetite.
  • Fermentation of kimchi is proceeded fast particularly in summertime and kimchi tastes sour, so that the sour kimchi is eaten up by making it into kimchi pot-stew or other kimchi-applied foods.
  • the invention is proposed to overcome the above-described problems and provides powdered kimchi prepared such that kimchi is made into powder by freeze-drying kimchi in a state where the kimchi is optimally fermented so that the fermented kimchi taste, flavor and nutrients are maintained in the powdered kimchi and tasty foods can be obtained by simply adding the powdered kimchi to kimchi applied foods, and preparation method thereof.
  • a method for preparing powdered kimchi comprising preparing kimchi with a salinity of approximately 12-20% by mixing up salted cabbage maintained at a salinity of approximately 7-10%, with kimchi condiments, the salted cabbage prepared by preserving fresh cabbage with salt, fermenting the kimchi prepared in the kimchi preparing step at lower temperature of 1 to 3°C for 15-30 days, freeze-drying, vacuum-drying or drying the fermented kimchi with hot wind until that the moisture content thereof becomes 10-15%, and pulverizing the dried kimchi to be powdered.
  • the ratios of the kimchi condiments to the salted cabbage are preferably 7-11 parts by weight of radish, 3.5-5.5 parts by weight of red pepper powder, 3.0-3.5 parts by weight of garlic, 0.18-0.26 parts by weight of ginger, 1.5-2.0 parts by weight of green onion, 3.3-4.0 parts by weight of allium wakegi, 1.5-2.5 parts by weight of onion, 0.07-0.13 parts by weight of pickled anchovies, 0.85-0.95 parts by weight of pickled shrimps, 0.47-0.55 parts by weight of sugar, 0.35-0.41 parts by weight of salt, and 0.0010-0.0015 parts by weight of tocopherol, based on 100 parts by weight of salted cabbage.
  • the method according to the present invention may further comprise adding additives including powdered meat or powdered vegetables, to the fermented kimchi, in the ratio of 3-5 parts by weight of. the additives based on 100 parts by weight of kimchi.
  • the powdered meat is preferably one selected from pork, beef, chicken and lamb
  • the powdered vegetables are one or more selected from bean curd, pumpkin, eggplant, mushroom and carrot.
  • powdered kimchi made into powder with compositions of 7-11 parts by weight of radish, 3.5-5.5 parts by weight of red pepper powder, 3.0-3.5 parts by weight of garlic, 0.18-0.26 parts by weight of ginger, 1.5-2.0 parts by weight of green onion, 3.3-4.0 parts by weight of allium wakegi, 1.5-2.5 parts by weight of onion, 0.07-0.13 parts by weight of pickled anchovies, 0.85-0.95 parts by weight of pickled shrimps, 0.47-0.55 parts by weight of sugar, 0.35-0.41 parts by weight of salt, and 0.0010-0.0015 parts by weight of tocopherol, based on 100 parts by weight of salted cabbage.
  • FIG. 1 is a block diagram for explaining powdered kimchi according to a preferred embodiment of the present invention and a preparation method thereof.
  • FIG. 1 is a block diagram for explaining powdered kimchi according to a preferred embodiment of the present invention and a preparation method thereof.
  • the powdered kimchi according to this embodiment is prepared by preparing kimchi (step 10), fermenting (step 12), adding (step 18), drying (step 14) and pulverizing (step 16).
  • step 10 salted cabbage maintained at a salinity of approximately 7-9% by preserving fresh cabbage with salt, is mixed up with kimchi condiments, to prepare kimchi with a salinity of approximately 12-20%.
  • the kimchi condiments taste like kimchi when being mixed up with salted cabbage.
  • the kimchi condiments include radish, hot pepper powder, garlic, ginger, green onion, allium wakegi, onion, pickled anchovies, pickled shrimps, sugar and salt, and tocopherol is further added thereto.
  • the ratios of the kimchi condiments to the salted cabbage are preferably 7-1 1 parts by weight of radish, 3.5-5.5 parts by weight of red pepper powder, 3.0-3.5 parts by weight of garlic, 0.18-0.26 parts by weight of ginger, 1.5-2.0 parts by weight of green onion, 3.3-4.0 parts by weight of allium wakegi, 1 .5-2.5 parts by weight of onion, 0.07-0.13 parts by weight of pickled anchovies, 0.85-0.95 parts by weight of pickled shrimps, 0.47-0.55 parts by weight of sugar, 0.35-0.41 parts by weight of salt, and 0.0010-0.0015 parts by weight of tocopherol, based on 100 parts by weight of salted cabbage.
  • the above-described ratio may slightly vary according to embodiment or preference.
  • step 12 the kimchi prepared in step 10 is fermented (step 12).
  • step 12 the kimchi is fermented at lower temperature of 1 to 3°C for 15-30 days. By doing so, the respective components and tastes of various materials contained in the kimchi are harmonized to produce optimal taste.
  • the step 12 can be performed by using known refrigerating means.
  • the step 18 of adding powdered additives to the kimchi fermented at lower temperature in step 12, is performed.
  • the additives are condiments added for stimulating appetite.
  • Various kinds of additives can be selected. In this embodiment, meat or vegetables are adopted.
  • the meat is any one selected from pork, beef, chicken and lamb and is used in a powdered state. Pulverization of the meat is performed using known pulverizing means.
  • vegetables may also be used.
  • examples of the vegetables include bean curd, pumpkin, eggplant, mushroom and carrot.
  • the vegetables are not limited to those and any other vegetables may be used according to preference.
  • one or more of the above-described additives are selected and powdered to be used.
  • the meat or vegetables can be selectively added to the kimchi, or both can be added to the kimchi.
  • the mixture ratio of the selected additive to the kimchi is 3-5 parts by weight based on 100 parts by weight of the kimchi. In other words, in the case of using vegetables only as the additive, the mixture ratio of the vegetables to the kimchi is 3-5 parts by weight based on 100 parts by weight of the kimchi.
  • the mixture ratio of the meat to the kimchi is 3-5 parts by weight based on 100 parts by weight of the kimchi.
  • total content of the both materials is 3-5 parts by weight.
  • the step 18 may be skipped according to embodiment. As described above, the step 18 is a seasoning step for providing taste of meat or vegetables together with kimchi-like taste and is not an essentially necessary step.
  • the step 14 is performed to freeze- dry, vacuum-dry or dry the fermented kimchi with hot wind until that the moisture content thereof becomes 10-15%, preferably less than or equal to 12%.
  • the step 16 is performed to pulverize the dried kimchi.
  • a home-use mixer for example, may be used as the pulverizer for making the kimchi into powder.
  • the average size of powdered particles may vary according to embodiment, and is preferably 0.3 to 2 mm in maximum diameter.
  • the powdered kimchi preparation method is completed after the step 16.
  • kimchi is dried in a state in which it is optimally fermented, fermentation of kimchi is not further proceeded and the powdered kimchi can maintain the optimal taste, flavor and nutrients.
  • kimchi is dried and powdered in an optimally fermented state, so that the taste, flavor and nutrients of the fermented kimchi are maintained in the powdered kimchi.
  • the taste of optimally fermented kimchi can be enjoyed at any time.
  • tasty foods can be simply prepared just by adding the powdered kimchi according to the present invention to kimchi applied foods.

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  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
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Abstract

Disclosed are Kimchi, which is one of the representative Korean traditional foods, and more particularly to, powdered Kimchi made into powder prepared by optimally fermenting kimchi and freeze-drying the same, and a preparation method thereof. Since the kimchi is made into powder by freeze-drying kimchi in a state where the kimchi is optimally fermented, the fermented kimchi taste, flavor and nutrients are maintained in the powdered kimchi. Thus, the appropriately fermented kimchi taste is enjoyable unchangeably. Also, tasty foods can be obtained by simply adding the powdered kimchi to kimchi applied foods.

Description

POWDERED KIMCHI AND PREPARATION METHOD THEREOF
Technical Field
The present invention relates to Kimchi, which is one of representative Korean traditional foods, more particularly, powdered Kimchi made into powder prepared by optimally fermenting kimchi and freeze-drying the same, and a preparation method thereof.
Background Art Kimchi, Korean traditional pickled vegetable dish, has been consumed and developed for centuries as the most important and enjoyable food even in the modern Korean diet. As the standard of living becomes higher, the modern society has changed from the hunger satisfaction tendency to the delicious food enjoying, health caring tendency. Also, as it has been possible to scientifically examine components of a variety of foods, people came to understand that nutritionally balanced diet, rather than high caloric diet, is quite important for health, so that they tend to take in more vegetable and to abstain from meat. Thus, research into and re-evaluation of the nutritional values of kimchi have been made. Currently, kimchi has become popular as a health food throughout the world as well as in Korea.
As is known well, appropriately fermented kimchi has the effect of taking in more than 80% of daily recommendable amount of ascorbic acid. Also, allicin contained in garlic, which is one of components of kimchi, promotes absorption of vitamin B1 , and supplies alkali to regulate the balance of body fluids. Pickled fish and marine products supply good quality amino acids. Organic acid and alcoholic ester, produced by fermentation of kimchi, promote taste and appetite. However, since kimchi continues to be fermented over time, it is difficult to preserve kimchi for a long period. In other words, it is quite difficult to maintain the optimal fermentation of kimchi until the pickled kimchi is consumed up. Fermentation of kimchi is proceeded fast particularly in summertime and kimchi tastes sour, so that the sour kimchi is eaten up by making it into kimchi pot-stew or other kimchi-applied foods.
Detailed description of the Invention The invention is proposed to overcome the above-described problems and provides powdered kimchi prepared such that kimchi is made into powder by freeze-drying kimchi in a state where the kimchi is optimally fermented so that the fermented kimchi taste, flavor and nutrients are maintained in the powdered kimchi and tasty foods can be obtained by simply adding the powdered kimchi to kimchi applied foods, and preparation method thereof.
To accomplish the above object, there is provided a method for preparing powdered kimchi comprising preparing kimchi with a salinity of approximately 12-20% by mixing up salted cabbage maintained at a salinity of approximately 7-10%, with kimchi condiments, the salted cabbage prepared by preserving fresh cabbage with salt, fermenting the kimchi prepared in the kimchi preparing step at lower temperature of 1 to 3°C for 15-30 days, freeze-drying, vacuum-drying or drying the fermented kimchi with hot wind until that the moisture content thereof becomes 10-15%, and pulverizing the dried kimchi to be powdered.
The ratios of the kimchi condiments to the salted cabbage are preferably 7-11 parts by weight of radish, 3.5-5.5 parts by weight of red pepper powder, 3.0-3.5 parts by weight of garlic, 0.18-0.26 parts by weight of ginger, 1.5-2.0 parts by weight of green onion, 3.3-4.0 parts by weight of allium wakegi, 1.5-2.5 parts by weight of onion, 0.07-0.13 parts by weight of pickled anchovies, 0.85-0.95 parts by weight of pickled shrimps, 0.47-0.55 parts by weight of sugar, 0.35-0.41 parts by weight of salt, and 0.0010-0.0015 parts by weight of tocopherol, based on 100 parts by weight of salted cabbage. Also, the method according to the present invention may further comprise adding additives including powdered meat or powdered vegetables, to the fermented kimchi, in the ratio of 3-5 parts by weight of. the additives based on 100 parts by weight of kimchi.
Further, the powdered meat is preferably one selected from pork, beef, chicken and lamb, and the powdered vegetables are one or more selected from bean curd, pumpkin, eggplant, mushroom and carrot.
According to another aspect of the present invention, there is provided powdered kimchi made into powder with compositions of 7-11 parts by weight of radish, 3.5-5.5 parts by weight of red pepper powder, 3.0-3.5 parts by weight of garlic, 0.18-0.26 parts by weight of ginger, 1.5-2.0 parts by weight of green onion, 3.3-4.0 parts by weight of allium wakegi, 1.5-2.5 parts by weight of onion, 0.07-0.13 parts by weight of pickled anchovies, 0.85-0.95 parts by weight of pickled shrimps, 0.47-0.55 parts by weight of sugar, 0.35-0.41 parts by weight of salt, and 0.0010-0.0015 parts by weight of tocopherol, based on 100 parts by weight of salted cabbage.
Brief Description of the Drawing
FIG. 1 is a block diagram for explaining powdered kimchi according to a preferred embodiment of the present invention and a preparation method thereof.
Best mode for carrying out the Invention
The present invention will now be described in more detail with reference to the accompanying drawing. FIG. 1 is a block diagram for explaining powdered kimchi according to a preferred embodiment of the present invention and a preparation method thereof.
As shown, the powdered kimchi according to this embodiment is prepared by preparing kimchi (step 10), fermenting (step 12), adding (step 18), drying (step 14) and pulverizing (step 16).
In step 10, salted cabbage maintained at a salinity of approximately 7-9% by preserving fresh cabbage with salt, is mixed up with kimchi condiments, to prepare kimchi with a salinity of approximately 12-20%. The kimchi condiments taste like kimchi when being mixed up with salted cabbage. In this embodiment, the kimchi condiments include radish, hot pepper powder, garlic, ginger, green onion, allium wakegi, onion, pickled anchovies, pickled shrimps, sugar and salt, and tocopherol is further added thereto. The ratios of the kimchi condiments to the salted cabbage are preferably 7-1 1 parts by weight of radish, 3.5-5.5 parts by weight of red pepper powder, 3.0-3.5 parts by weight of garlic, 0.18-0.26 parts by weight of ginger, 1.5-2.0 parts by weight of green onion, 3.3-4.0 parts by weight of allium wakegi, 1 .5-2.5 parts by weight of onion, 0.07-0.13 parts by weight of pickled anchovies, 0.85-0.95 parts by weight of pickled shrimps, 0.47-0.55 parts by weight of sugar, 0.35-0.41 parts by weight of salt, and 0.0010-0.0015 parts by weight of tocopherol, based on 100 parts by weight of salted cabbage. The above-described ratio may slightly vary according to embodiment or preference. Then, the kimchi prepared in step 10 is fermented (step 12). In step 12, the kimchi is fermented at lower temperature of 1 to 3°C for 15-30 days. By doing so, the respective components and tastes of various materials contained in the kimchi are harmonized to produce optimal taste. The step 12 can be performed by using known refrigerating means. Then, the step 18 of adding powdered additives to the kimchi fermented at lower temperature in step 12, is performed. The additives are condiments added for stimulating appetite. Various kinds of additives can be selected. In this embodiment, meat or vegetables are adopted.
The meat is any one selected from pork, beef, chicken and lamb and is used in a powdered state. Pulverization of the meat is performed using known pulverizing means.
In addition to the meat, vegetables may also be used. Examples of the vegetables include bean curd, pumpkin, eggplant, mushroom and carrot. However, the vegetables are not limited to those and any other vegetables may be used according to preference. In this embodiment, one or more of the above-described additives are selected and powdered to be used. The meat or vegetables can be selectively added to the kimchi, or both can be added to the kimchi. The mixture ratio of the selected additive to the kimchi is 3-5 parts by weight based on 100 parts by weight of the kimchi. In other words, in the case of using vegetables only as the additive, the mixture ratio of the vegetables to the kimchi is 3-5 parts by weight based on 100 parts by weight of the kimchi. Ajso, in the case of using meat as the additive, the mixture ratio of the meat to the kimchi is 3-5 parts by weight based on 100 parts by weight of the kimchi. In the case of using both meat and vegetables, total content of the both materials is 3-5 parts by weight. The step 18 may be skipped according to embodiment. As described above, the step 18 is a seasoning step for providing taste of meat or vegetables together with kimchi-like taste and is not an essentially necessary step.
Then, the step 14 is performed to freeze- dry, vacuum-dry or dry the fermented kimchi with hot wind until that the moisture content thereof becomes 10-15%, preferably less than or equal to 12%.
After the step 14, the step 16 is performed to pulverize the dried kimchi. A home-use mixer, for example, may be used as the pulverizer for making the kimchi into powder. In the powdered kimchi, the average size of powdered particles may vary according to embodiment, and is preferably 0.3 to 2 mm in maximum diameter. The powdered kimchi preparation method is completed after the step 16.
As described above, since kimchi is dried in a state in which it is optimally fermented, fermentation of kimchi is not further proceeded and the powdered kimchi can maintain the optimal taste, flavor and nutrients.
The drawing and specification of the invention are provided for illustration only and are not used to limit the scope of the invention set forth in appended claims.
Industrial Applicability
As described above, in the powdered kimchi and preparation method thereof according to the present invention, kimchi is dried and powdered in an optimally fermented state, so that the taste, flavor and nutrients of the fermented kimchi are maintained in the powdered kimchi. Thus, the taste of optimally fermented kimchi can be enjoyed at any time. Also, tasty foods can be simply prepared just by adding the powdered kimchi according to the present invention to kimchi applied foods.

Claims

What is claimed is:
1. A method for preparing powdered kimchi comprising: preparing kimchi with a salinity of approximately 12-20% by mixing up salted cabbage maintained at a salinity of approximately 7-10%, with kimchi condiments, the salted cabbage prepared by preserving fresh cabbage with salt; fermenting the kimchi prepared in the kimchi preparing step at lower temperature of 1 to 3°C for 15-30 days; freeze-drying, vacuum-drying or drying the fermented kimchi with hot wind until that the moisture content thereof becomes 10-15%; and pulverizing the dried kimchi to be powdered.
2. The method according to claim 1 , wherein the ratios of the kimchi condiments to the salted cabbage are 7-11 parts by weight of radish, 3.5-5.5 parts by weight of red pepper powder, 3.0-3.5 parts by weight of garlic, 0.18-0.26 parts by weight of ginger, 1.5-2.0 parts by weight of green onion, 3.3-4.0 parts by weight of allium wakegi, 1.5-2.5 parts by weight of onion, 0.07-0.13 parts by weight of pickled anchovies, 0.85-0.95 parts by weight of pickled shrimps, 0.47-0.55 parts by weight of sugar, 0.35-0.41 parts by weight of salt, and 0.0010-0.0015 parts by weight of tocopherol, based on 100 parts by weight of salted cabbage.
3. The method according to claim 1 , further comprising adding additives including powdered meat or powdered vegetables, to the fermented kimchi, in the ratio of 3-5 parts by weight of the additives based on 100 parts by weight of kimchi.
4. The method according to claim 3, wherein the powdered meat is one selected from pork, beef, chicken and lamb, and the powdered vegetables are one or more selected from bean curd, pumpkin, eggplant, mushroom and carrot.
5. Powdered kimchi made into powder with compositions of 7-1 1 parts by weight of radish, 3.5-5.5 parts by weight of red pepper powder, 3.0-3.5 parts by weight of garlic, 0.18-0.26 parts by weight of ginger, 1.5-2.0 parts by weight of green onion, 3.3-4.0 parts by weight of allium wakegi, 1.5-2.5 parts by weight of onion, 0.07-0.13 parts by weight of pickled anchovies, 0.85-0.95 parts by weight of pickled shrimps, 0.47-0.55 parts by weight of sugar, 0.35-0.41 parts by weight of salt, and 0.0010-0.0015 parts by weight of tocopherol, based on 100 parts by weight of salted cabbage.
PCT/KR2000/001249 2000-10-06 2000-11-02 Powdered kimchi and preparation method thereof WO2002028193A1 (en)

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WO2008002058A1 (en) * 2006-06-26 2008-01-03 B.M.Tech World Co., Ltd. Method of preparing powder kimchi and kimchi composition using the same
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CN107772423A (en) * 2016-08-31 2018-03-09 Cj第制糖株式会社 The manufacture method of powdered sauce class
CN107772423B (en) * 2016-08-31 2021-08-10 Cj第一制糖株式会社 Method for producing powdery sauces
CN110679896A (en) * 2019-10-11 2020-01-14 何芬 Preparation method of pickled vegetable seasoning
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