A PREPARATION METHOD OF KIMCHI FOR INHIBITING OF WHITE COLONY FORMING YEASTS

• Main Author: SOON JA KIM
• Format: Patent
• Language: English; Korean
• Published: 08.07.2021
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a method for producing kimchi in which the generation of scum is controlled, including the steps of: producing kimchi; and adding a scum control agent to the kimchi. 본 발명은 김치를 제조하는 단계;및 김치에 골마지 제어제를 첨가하는 단계를 포함하는, 골마지 생성이 제어된 김치의 제조 방법에 대한 것이다.