| 摘要 |
The present invention relates to a method for producing a food using radish Kimchi produced using lactobacillus plantarum K-1 obtained from Kimchi, the method comprising the steps of: producing radish Kimchi with 894 g of radish, 30 g of garlic, 20 g of chives, 10 g of ginger, 20 g of anchovy sauce, 3 g of salt, 20 g of glutinous rice paste, and 3 g of L. plantarum K-1; fermenting and aging Kimchi at 23°C for 48 hours; mixing and homogenizing the fermented and aged Kimchi with 68.4 g of dextrin and 205 g of vegetable cream powder; mixing the mixture with fermented radish Kimchi material to be cultured after being anaerobically left at 23°C for 15 hours; mixing the post-fermented material with 22.8 g of dextrin, 68.34 g of vegetable cream powder, and 136.8 g of rennet casein powder; freezing the mixture at -38°C for 2 hours; drying the frozen mixture at 0°C for 24 hours and at 30°C for 22 hours; and powdering the dried mixture to produce Kimchi. |
