| 摘要 |
The present invention relates to paste for preparing kimchi, a method for producing same, and a method for preparing kimchi using the same. More specifically, the present invention relates to paste for preparing kimchi, a method for producing same, and a method for preparing kimchi using the same, capable of having sweet taste without a separate additive, enabling enough kimchi fermentation by using rice koji when the paste for preparing kimchi is made, thereby improving the taste and effects of kimchi. The paste for preparing kimchi is saccharized beforehand so that the sweet taste and the functionality of the kimchi are improved even though sugar and seasoning which are usually added to improve the functionality of kimchi when kimchi is prepared, are not used. Moreover, the kimchi does not taste greasy because seasoning is not used, and the kimchi is also effective in improving health. The sugar contained in the paste for preparing kimchi is consumed by lactic acid bacteria existing in the kimchi so that the kimchi becomes more fermentable and digestible and has an improved deep taste. [Reference numerals] (AA) Produce paste for preparing kimchi; (S1) Step of preparing soft-boiled rice; (S2) Step of cooling the prepared soft-boiled rice; (S3) Step of adding rice koji to the soft-boiled rice to be mixed therewith; (S4) Step of fermenting the mixture; (S5) Step of heating the fermented mixture; (S6) Step of cooling the heated mixture |
