low salty and mild kimchi

• Main Authors: KWON, MIN JEA, WOO, BYUNG CHUN
• Format: Patent
• Language: English; Korean
• Published: 22.08.2001
• Edition: 7
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PURPOSE: Provided is a kimchi composition with low salt and low hot taste by controlling hot taste with powdered hot pepper seed and using lactic acid bacteria instead of salted food. CONSTITUTION: The kimchi composition contains 0.3-1.0wt.% of powdered hot pepper seed, 3.0-7.0wt.% of mixed tomato, 0.7-1.2wt.% of lactic acid bacteria, 0.7-1.2wt.% of natural coloring juice selected from elderberry, red beet and red bellpepper, 0.6-0.8wt.% of sliced green pepper, 0.3-0.7wt.% of carrot, 0.3-0.8wt.% of onion, 0.5-1.2wt.% of garlic juice, 0.3-0.8wt.% of ginger powder and 86.2-93.3wt.% of Korean cabbage. The Korean cabbage is salted and washed to have a proper amount of brine. 본 발명은 저염도 저자극성의 김치조성물에 관한 것으로, 매운 맛의 성분으로 알려진 캡싸이신을 함유한 고추씨분말 0.3~1.0중량%, 믹스된 토마토 3.0~7.0중량%, 젖산균 0.7~1.2중량%, 엘더베리·레드비트·홍피망 중에서 선택된 천연색소즙 0.7~1.2중량%, 채썬 풋고추 0.6~0.8 중량%, 당근 0.3~0.7중량%, 양파 0.3~0.8중량%, 마늘즙 0.5~1,2중량%, 생강분말 0.3~0.8중량%, 나머지 주재료인 배추 86.2~93.3중량%으로 이루어져 일반적인 김치와 같이 짜거나 맵지 않고, 자극적이지 않아 어린이나 저염식 환자, 외국인 및 사찰 등에서 선호할 수 있는 김치가 된다.