摘要 |
PURPOSE: A kimchi composition for Spanish is provided to control the color and hot taste of kimchi, to reduce the fermentation smell and to decrease the sour taste by retarding the maturation of kimchi. CONSTITUTION: A kimchi composition for Spanish comprises Chinese cabbage or white radish as a main material; and at least one selected from the group consisting of saffron, colarante alimentario and paprika powder. The content of saffron is 0.001~0.02 wt%, the content of colarante alimentario is 0.1~0.4 wt%, and the content of paprika powder is 0.1~0.5 wt%. Preferably the kimchi composition for Spanish comprises further at least one selected from the group consisting of herb, milk, cheese and whey. |
申请人 |
KOREA FOOD RESEARCH INSTITUTE |
发明人 |
LEE, MYUNG KI;KU, KYUNG HYUNG;KIM, YOUNG JIN;PARK, WAN SOO;JANG, DAI JA;KIM, SANG HEE;KIM, DONG SOO;LIM, SEONG IL;YANG, HYE JUNG |