PREPARING PROCESS OF KIMCHI CONTAINING OLIGOSACCHARIDE

摘要

The manufacturing method of Kimchi employs oligosaccharide instead of sugar. The spices mixture for Kimchi is made by adding 0.2-10 wt% of one or more oligosaccharides selected from isomal oligosaccharide, Fracto oligosaccharide, galacto oligosaccharide and malto oligosaccharide to the primary mixture of spices. As Kimchi containing the oligosaccharide has lower pH than kimchi containing sugar, the fermentation of Kimchi can be delayed and storing period of Kimchi can be prolonged. In addition, the kimchi is good for health due to increased bifidobacteria.