| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a powdery kimuchi-mixed spice which has excellent storability and an extended fermentation aging period, can simply be used, and has excellent sanitary and functional characteristics, by drying and pulverizing a glutinous rice gruel, mixing the pulverized product with soused cuttlefish, drying the mixture, and separately packaging the obtained product and various sub-materials, spices and various food additives in a prescribed compounding ratio. SOLUTION: A glutinous rice gruel prepared using the soup of sea tangle or purified water is dried under vacuum or with hot air, mixed with the soup of soused cuttlefish in a weight ratio of 5:5 to 4:6, and then dried with hot air. Hot air-dried and pulverized garlic powder and hot air-dried and pulverized ginger powder are mixed with glucose and then granulated by the use of granulating machines, respectively. Vacuum-dried or hot air-dried sub-materials are mixed with pulverized spices, food additives and functional additives. The above- obtained components are separately packaged in a prescribed compounding ratio. |
