PREPARATION OF KIMCHI HAVING EXCELLENT ORGANOLEPTIC PROPERTIES AND TEXTURE BY ADDITION OF MUSHROOM CONTAINING MUSHROOM ROOTS OR ITS CRUSHED MATERIAL DURING INPUTTING OF SPICES INTO SALTED CABBAGE

摘要

PURPOSE: A method of preparing kimchi by adding mushroom containing mushroom roots or its crushed material during an inputting of spices into salted cabbage. The kimchi is rich in nutrients and has excellent organoleptic properties and texture. CONSTITUTION: During the inputting of spices into salted cabbage which has passed through a maturing process or not, mushroom containing mushroom roots or its crushed material are added together with about 3g at least one additive per a head of cabbage. The additive is selected from the group consisting of calcium lactate, chitosan, vitamin B3, casein phosphopeptides(CPP) and phosphopeptides. In the process, radish juice or sweet potato stems can be added.