| 摘要 |
PURPOSE: A method of preparing a kimchi composition by adding an extract, juice or powder of tangerine and orange to a kimchi material without the use of red pepper powder and pickled seafoods juice(chotgal) is provided. The product is removed in a pungent flavor peculiar to kimchi while containing characteristic taste and flavor of tangerine and orange. CONSTITUTION: About 50 to 90% by weight of vegetables are mixed with 5 to 20% by weight of one or more of spices and then added with an extract, juice or powder of tangerine and orange. In the case of tangerine, 5 to 35% by weight of a tangerine extract, 10 to 50% by weight of tangerine juice or 5 to 35% by weight of tangerine powder is used. The vegetables are selected from Korean cabbage, sliced radish kimchi(ggakduki), young radish(yeulmu), Codonopsis lanceolata, bell flower roots, Chinese chives, green onion, leaf mustard, cucumber and dropwort. Spices are one ore more selected from a pear, apple, ginseng, shredded radish, chestnut, garlic, ginger, green onion, onion, wheat flour paste, sugar and seasonings.
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