Kimchi seasoning and its manufacturing method

• Main Authors: SEO HYEONG WON, KIM, CHANG U, KIM KI WAN
• Format: Patent
• Language: English; Korean
• Published: 06.04.2023
• 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 seasoning, which can produce kimchi seasoning with improved preference for taste and aroma, such as removing the stale smell of aged kimchi and allowing the deep kimchi taste and sour and savory taste and aroma of aged kimchi. The method includes the steps of: a) drying kimchi and pulverizing the same to obtain kimchi powder; b) fermenting red pepper seeds with Bacillus bacteria to obtain fermented red pepper seeds; and c) mixing the kimchi powder, fermented red pepper seeds, red pepper powder, and auxiliary ingredients. 본 발명은 묵은 김치의 묵은 내를 없애고, 묵은 김치의 깊은 김치 맛과 새콤하고 구수한 맛과 향을 느낄 수 있는 등 맛과 향에 대한 기호도가 개선된 김치시즈닝을 제조할 수 있는 김치시즈닝의 제조방법에 관한 것으로서, a) 김치를 건조시킨 후 분쇄하여 김치분말을 얻는 단계와; b) 바실러스균으로 고추씨를 발효시켜 발효 고추씨을 얻는 단계와; c) 상기 김치분말, 발효 고추씨, 고추가루 및 부재료를 혼합하는 단계;를 포함하여 이루어지는 것을 특징으로 한다.