| 摘要 |
The present invention relates to an ionic calcium-added kimchi with improved buffer capacity and a manufacturing method thereof. The kimchi manufacturing method according to the present invention, in a kimchi manufacturing process by adding seasonings to vegetables, is characterized in adding 0.01-4 wt% of an isolated form of ionic calcium with respect to 100 wt% of the vegetables. The ionic calcium added kimchi with improved buffer capacity according to the present invention manufactured by the manufacturing method has high absorption rate of calcium and has improved buffer capacity thereby having an effect of improving crunchy texture and slowing down the ripening. |
