METHOD TO PRODUCE KIMCHI, USING LOW-TEMPERATURE EVAPORATED CHINESE CABBAGE-EXTRACT AND RADISH-EXTRACT

摘要

PURPOSE: A manufacturing method of Kimchi fermented liquid is provided to use an extract condensed at a low temperature of 25-60 °C to obtain high quality Kimchi fermented liquid. CONSTITUTION: A manufacturing method of Kimchi fermented liquid comprises a step of mixing 5-50 weight% of 1-30 Brix of Chinese cabbage-extract, 5-20 weight% of 1-30 Brix of radish-extract, 3-20 weight% of crushed garlic, 0.5-5 weight% of crushed ginger, 3-30 weight% of red pepper powder, and 15-80 weight% of rice starch and fermenting the mixture at 15-35°C for 1 day or more. The Chinese cabbage-extract and radish-extract are extracted and condensed into 6-30 Brix at 25-60 °C and the concentration is controlled to 1-30 Brix. At least one or more 1-10 weight% of Leuconostoc mesenteroides, Lactobacillus plantarum, and Enterococcus faecium are added and fermented. [Reference numerals] (AA) First step: Wash and pulverize Chinese cabbage/radish; (BB) Second step: Extract the pulverized Chinese cabbage/radish; (CC) Third step: Low temperature vacuum concentrate(6 Brix or more) the extracted juice each at 60°C or less and freeze; (DD) Fourth step: Culture with lactic acid bacteria strains in a medium using Chinese cabbage concentrate; (EE) Fifth step: Manufacture rice paste by mixing rice flour and refined water, stirring, and heating; (FF) Sixth step: Add salt and sub-ingredients according to mixing ratio; (GG) Seventh step: Add lactic acid bacteria(Leuconostoc, Lactobacillus) cultured liquid; (HH) Eighth step: Age and ferment at 15-35°C; (II) Concentrated aged kimchi fermented liquid