| 摘要 |
A method of preparing Kimchi seasoning by adding Leuconostoc mesenteroides DRC0211(KFCC-11318) and fructose and fermenting is provided, of which seasoning has excellent sensory characteristics by high mannitol content and a feeling of refreshment and no off-flavor and strong sour taste by early fermentation. First, Kimchi seasoning is added with 1.0 to 10% by weight of Leuconostoc mesenteroides DRC0211 or its cultures and 0.1 to 1.0% by weight of fructose and fermented at 5 to 15deg.C for 5 to 10 days. Prior to addition of the Leuconostoc mesenteroides, its cultures and fructose, the Kimchi seasoning is homogenized by grinding and is liquefied using a squeezer. The Kimchi seasoning is radishes, red pepper powder, garlic, ginger, green onions, Korean leeks, salted shrimps, salted anchovies and salt.
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