| 摘要 |
PURPOSE: A method for making kimchi is provided to delay maturation of kimchi which is fermented at low temperature and to ensure long-term storage without change of product quality. CONSTITUTION: A composition of a mixed culture medium for delaying maturation of kimchi contains: a mixed culture medium which is prepared by culturing Lactobacillus plantarum, Pecidococcus pentosaceus, Lactobacillus casei, Lactobacillus casei, Lactobacillus sakei, and Leuconostoc citreum; vitamin B1; and lactic acid. A method for making maturation-delayed kimchi comprises: a step of pickling one or more kimchi ingredients selected from Chinese cabbage, white radish, and young radish with salt; and a step of mixing the pickled kimchi ingredient with the composition and seasoning selected from white radish, onion, red pepper powder, garlic, ginger, spring onion, white sugar, and salted shrimp sauce. [Reference numerals] (AA) Total acidity(%); (BB) Storage period in a refrigerator 10°C; (CC) Example 1; (DD) Example 2; (EE) Example 3; (FF) Example 4; (GG) Comparative example 1; (HH) Comparative example 2; (II) Comparative example 3 |
