Method for producing Kimchi with improved lactic acid bacteria colony using smelting salt

• Main Authors: PARK, JONG TAE, KWAK, JI YUN, KIM, JAE HAN, PARK, KYU BEEN, SEO, HO WON
• Format: Patent
• Language: English; Korean
• Published: 04.03.2019
• 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

The present invention relates to a method of preparing kimchi with improved lactobacillus colony, kimchi with improved lactobacillus colony prepared by the method, and a method of improving lactobacillus colony of kimchi. The method of preparing kimchi with improved lactobacillus colony comprises the following steps of: (a) heating and melting bay salt, cooling down the same to remove impurities attached to crystallized crystal surfaces, and pulverizing the same to prepare molten salt; (b) preparing salted Chinese cabbage by salting Chinese cabbage in salt water in which the molten salt prepared in the step (a) is mixed with water; (c) preparing kimchi seasoning by mixing the molten salt prepared in the step (a); and (d) mixing the kimchi seasoning prepared in the step (c) with the salted Chinese cabbage prepared in the step (b), and aging the mixed Chinese cabbage and seasoning. 본 발명은 (a) 천일염을 가열하여 용융시킨 후 식혀 결정화된 결정 표면에 부착된 불순물을 제거하고 분쇄하여 용융소금을 제조하는 단계; (b) 물에 상기 (a)단계의 제조한 용융소금을 혼합한 염수에 배추를 절여 절임 배추를 제조하는 단계; (c) 상기 (a)단계의 제조한 용융소금을 혼합하여 김치 양념을 제조하는 단계; 및 (d) 상기 (b)단계의 제조한 절임 배추에 상기 (c)단계의 제조한 김치 양념을 혼합한 후 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 유산균 균총이 개선된 김치의 제조방법, 상기 방법으로 제조된 유산균 균총이 개선된 김치 및 김치의 유산균 균총을 개선시키는 방법에 관한 것이다.