CANNED KIMCHI WITH IMPROVED STORABILITY AND ENHANCED FUNCTIONALITY

摘要

Canned kimchi is provided. The canned kimchi comprises at least one main kimchi material selected from the group consisting of Chinese cabbage, leaf mustard, joung radishes, radishes, green onions, sesame leaves, Korean lettuces and Korean leeks, 0.01 to 1.0 part by weight of at least one additive selected from chitosan, vitamin C and grapefruit seed extract, based on 100 parts by weight of the main kimchi material, and 25 to 55 parts by weight of a filling solution containing fermentation water and at least one salted-fermented seafood selected from salted- fermented anchovy sauce and salted-fermented shrimp, based on 100 parts by weight of the main kimchi material. The number of Leuconostoc sp. in the canned kimchi is in the range of 1.0 x 102 CFU/ml to 5.0 x 104 CFU/ml. Deaeration and pasteurization are performed to control the number of lactic acid bacteria in the canned kimchi of the present invention within a specified range, to reduce a loss of texture of the kimchi, and to suppress the evolution of gas, thus achieving improved stability of the kimchi. In addition, the antimutagenic and anticarcinogenic activities of the canned kimchi according to the present invention can be effectively enhanced.