White kimchi juice and manufacturing method therefor

• Main Author: PARK, YUN KYUNG
• Format: Patent
• Language: English; Korean
• Published: 23.10.2023
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; CONVEYING; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HANDLING THIN OR FILAMENTARY MATERIAL; HUMAN NECESSITIES; MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS; PACKING; PERFORMING OPERATIONS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; STORING; 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; TRANSPORTING; UNPACKING

The present invention provides a method for manufacturing a white kimchi juice and a white kimchi juice manufactured by according to the method, comprising the following steps: (1) pressing white kimchi to obtain a juice; (2) refrigerating the juice at 1 to 10 ℃ for primary ripening; (3) freezing the primary ripened juice; (4) refrigerating the frozen juice at 1 to 10 ℃ for thawing; (5) injecting carbon dioxide gas into the thawed juice; and (6) autoclaving the refrigerated thawed juice. 본 발명은 (1) 백김치를 착즙하여 착즙액을 수득하는 단계 (2) 상기 착즙액을 1 - 10도에서 냉장하여 1차 숙성하는 단계 (3) 상기 1차 숙성된 착즙액을 냉동하는 단계 (4) 상기 냉동된 착즙액을 1 - 10도에서 냉장하여 해동하는 단계 (5) 상기 해동된 착즙액에 탄산가스를 주입하는 단계 및 (6) 상기 냉장 해동된 착즙액을 고압 살균하는 단계를 포함하는 백김치 착즙액의 제조방법 및 이에 따라 제조된 백김치 착즙액을 제공한다.