KR0139716B1 - Process for preparation kimchi containing ginseng - Google Patents
Process for preparation kimchi containing ginsengInfo
- Publication number
- KR0139716B1 KR0139716B1 KR1019940026777A KR19940026777A KR0139716B1 KR 0139716 B1 KR0139716 B1 KR 0139716B1 KR 1019940026777 A KR1019940026777 A KR 1019940026777A KR 19940026777 A KR19940026777 A KR 19940026777A KR 0139716 B1 KR0139716 B1 KR 0139716B1
- Authority
- KR
- South Korea
- Prior art keywords
- kimchi
- ginseng
- taste
- cabbage
- milk
- Prior art date
Links
- 235000021109 kimchi Nutrition 0.000 title claims abstract description 31
- 241000208340 Araliaceae Species 0.000 title claims abstract description 22
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 22
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 22
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title description 3
- 238000000034 method Methods 0.000 title description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000019441 ethanol Nutrition 0.000 claims abstract description 15
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 14
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 14
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 14
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 14
- 235000013336 milk Nutrition 0.000 claims abstract description 10
- 239000008267 milk Substances 0.000 claims abstract description 10
- 210000004080 milk Anatomy 0.000 claims abstract description 10
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 8
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 7
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 7
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 3
- 235000021395 porridge Nutrition 0.000 claims description 7
- 239000004278 EU approved seasoning Substances 0.000 claims description 4
- 235000019640 taste Nutrition 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 238000000855 fermentation Methods 0.000 abstract description 4
- 230000004151 fermentation Effects 0.000 abstract description 4
- 235000019614 sour taste Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 244000052616 bacterial pathogen Species 0.000 abstract description 2
- 239000011780 sodium chloride Substances 0.000 abstract description 2
- 150000003839 salts Chemical class 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 240000002234 Allium sativum Species 0.000 description 3
- 238000007598 dipping method Methods 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 235000004611 garlic Nutrition 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 239000001728 capsicum frutescens Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
본 발명은 인삼이 첨가된 배추김치의 제법에 관한 것으로, 배추김치는 종류가 다양하고 제법도 다양하나 담그어 오래두면 곰팡이, 신맛 등이 발생하여 맛이 변하는 문제점이 있었다.The present invention relates to a manufacturing method of cabbage kimchi added ginseng, cabbage kimchi is a variety of types and a variety of recipes, but if soaked for a long time, such as mold, sour taste, there was a problem that the taste changes.
본 발명은 종래의 이러한 문제점을 시정하기 위하여 배추를 10%의 식염수와 약 5%의 에틸알코올을 첨가한 물에 8시가 정도 담그었다 꺼내어 물에 깨끗하게 씻어 물기를 거두고 공지의 양념에 별도로 인삼죽과 알코올과 우유를 배합하여 양념과 동량으로 배합하여 배추를 버무려 김치를 담그는 것을 특징으로 하여 인삼에 의한 향미를 가미하고 꿀과 우유의 맛과 또한 알코올에 의한 발효촉진 및 잡균번식의 억제로 장기간 두고 동일한 김치맛을 유지하면서 먹을 수 있게 한 것이다.In order to correct this problem in the prior art, the Chinese cabbage was soaked in water containing 10% saline and about 5% ethyl alcohol for about 8 hours, and then taken out and washed with water. It combines alcohol and milk, and mixes it with seasoning and the same amount to soak kimchi. It adds flavor by ginseng and the taste of honey and milk, and also promotes fermentation by alcohol and suppresses propagation of germs. You can eat while maintaining the taste of kimchi.
Description
[발명의 명칭][Name of invention]
인삼이 첨가된 배추김치의 제법Preparation of Chinese Cabbage Kimchi Added with Ginseng
[발명의 상세한 설명]Detailed description of the invention
[발명의 목적][Purpose of invention]
[발명이 속하는 기술분야 및 그 분야의 종래기술][Technical Field to which the Invention belongs and Prior Art in the Field]
본 발명은 배추김치에 각종 양념을 배합하여 김치를 담그는 것에 있어서, 고춧가수, 마늘 등의 공지된 양념에 에틸알코올, 인삼죽(인삼즙을 끓인 것), 꿀, 우유 등을 배합하여 담그는 인삼이 첨가된 배추김치의 제법에 관한 것이다.The present invention in mixing kimchi with various spices in cabbage kimchi, ginseng to mix and mix ethyl alcohol, ginseng porridge (boiled ginseng juice), honey, milk, etc. to known spices such as red pepper singer, garlic It relates to the preparation of added cabbage kimchi.
본 발명은 한국 고유의 김치에 있어서, 인삼의 향미와 꿀에 의한 감미 를 부가하고 식용 에틸알코올과 우유의 첨가에 의하여 김치의 발효시에 유발되는 곰팡이, 신맛 등의 산패를 방지하고 오래 두고 먹을 수 있는 맛좋은 새로운 인삼이 첨가된 김치를 제공하려는데 그 목적이 있다.The present invention, in the unique kimchi of Korea, by adding the flavor and honey sweetness of ginseng and the addition of edible ethyl alcohol and milk to prevent the rancidity, such as mold, sour taste caused during fermentation of kimchi and can be eaten for a long time Its purpose is to provide kimchi with delicious new ginseng.
김치는 한국 고유의 음식중의 하나로서 그 종류는 대단히 많다.Kimchi is one of the foods unique to Korea, and there are many kinds.
또 담그는 방법도 김치의 종류에 따라 매우 다양하며 담그는 방법에 따라, 김치의 재료에 따라 그리고 김치에 첨가되는 양념에 따라 각각 독특한 맛을 가지고 있다.Dipping methods vary greatly depending on the type of kimchi, and depending on the method of dipping, the ingredients of kimchi, and the seasoning added to the kimchi, each has a unique taste.
[발명이 이루고자 하는 기술적 과제][Technical problem to be achieved]
그러나 김치담금에 있어서의 공통적인 문제점은 김치의 발효시에 잡균의 번식으로 곰팡이의 발생과 신맛이 나는 문제점이 있고 이로 인하여 장기간 보관 하여 두고 먹을 수 없는 문제점이 있었다.However, the common problem in kimchi immersion is the generation of mold and sour taste due to propagation of various germs during fermentation of kimchi, and thus there is a problem that can not be stored for a long time.
본 발명은 종래의 이러한 문제점을 시정하기 위하여 여러 가지로 배추김치 담그기에 대하여 연구하고 특히, 겨울철에 먹는 배추김치에 대하여 시험연구한 결과 새로운 본 발명의 인삼이 첨가된 배추김치의 제법을 발명하게 되었다.The present invention is to study the cabbage kimchi dipping in various ways in order to correct these problems of the prior art, and in particular, the study of the Chinese cabbage kimchi to eat in winter, as a result of the invention of the production of a new cabbage kimchi added ginseng of the present invention .
[발명의 구성 및 작용][Configuration and Function of Invention]
본 발명을 상세히 설명하면 다음과 같다.The present invention is described in detail as follows.
10%의 식염수에 에틸알코올(약 25%의 농도) 약 5%를 첨가하여 배추를 담그어 약 8시간 절여 배추에 함유된 수분을 염분에 의하여 탈수되게 하고 수분이 감소된 배추를 꺼내어 맑은 물에 수차례 깨끗하게 씻은 후 물기가 빠짖도록 방치해 둔다.Add about 5% of ethyl alcohol (concentration of about 25%) to 10% saline, soak the cabbage, brew it for 8 hours, dehydrate the cabbage with salt, and take out the cabbage with reduced water Rinse thoroughly and let dry.
염분에 의하여 탈수되는 수분은 배추의 식물조직에 함유된 수분으로서 건조로는 잘 마르지 않는 것이나 염분의 치환에 의하여 식물 조직의 수분은 용이하게 탈수된다. 이 탈수정도에 따라 김치맛이 좌우되기도 한다.Moisture dehydrated by salt is water contained in the plant tissue of the Chinese cabbage, which does not dry well, but the moisture of the plant tissue is easily dehydrated by the substitution of salt. Kimchi taste also depends on the degree of dehydration.
또 고추와 마늘과 생강과 각종 젓갈 등을 배합한 공지의 양념을 준비하고 별도로 본 발명의 특징인 인삼즙을 끓이어 죽상으로 만들고 이에 꿀과 에틸알코올 및 우유를 배합하여 따로 준비한다. 이때 혼합 비율은 인삼죽 30%용량, 꿀 30용량%, 에틸알코올(25% 농도) 20% 용량, 우유 20% 용량으로 배합하여 준비한다. 인삼죽은 인삼을 갈아 분말화한 다음, 적량의 즙물을 가하여 끓인 것이다. 미리 준비된 양념 50부와 별도로 준비된 인삼죽 등의 혼합물 50부를 혼합한 다음, 상기한 배추에 10% 정도로 묻히고 버무려서 그릇에 담는다.In addition, prepare a well-known seasoning of pepper, garlic, ginger, and various salted fish, and separately prepare the ginseng juice characterized by the present invention to make a porridge, and then combine honey and ethyl alcohol and milk to prepare separately. At this time, the mixing ratio of ginseng porridge 30% capacity, honey 30% by volume, ethyl alcohol (25% concentration) 20% capacity, milk 20% capacity is prepared by mixing. Ginseng porridge is ground by grinding ginseng, and then boiled with an appropriate amount of juice. 50 parts of the prepared seasoning and 50 parts of a mixture of ginseng porridge prepared separately, are mixed, soaked in about 10% of the cabbage and mixed in a bowl.
김치그룻은 20℃ 온도로 방치하여 두면 시간이 흐를수록 성숙되어 인삼을 향미가 가미된 새로운 김치맛을 가진 김치를 얻게 된다.If Kimchi Gruut is left at 20 ℃, it will mature as time passes, and you will get a new Kimchi flavor with a ginseng flavor.
본 발명에서 첨가된 인삼은 물론 약제의 작용도 있으나 그보다도 가벼운 김치맛이 시간이 지나 제막을 유지하지 못할 때 인삼의 독특한 향미가 배추맛에 가미되어 맛이 진하고 감칠맛을 낸다.Ginseng added in the present invention, as well as the action of the drug, but when the lighter than kimchi taste can not maintain the film production over time, the unique flavor of ginseng is added to the taste of cabbage to give a rich and rich taste.
또 첨가된 꿀은 물론 감미를 제공하기도 하고 발효시에 일부 알코올의 작용으로 분해되어 역시 에틸알코올로서 산패를 일으키는 유해균의 번식을 억제하고 더욱이 첨가된 알코올에 의하여 김치를 다 먹을 동안 잡균번식의 억제와 유익한 발효균의 번식을 촉진하여 첨가한 우유에 의한 유산균의 왕석한 번식으로 김치맛이 종래와 달리 시원하고 풍미를 더하게 된다.In addition, the added honey, of course, provides sweetness and decomposes due to the action of some alcohols during fermentation, which also inhibits the propagation of harmful bacteria causing rancidity as ethyl alcohol. Promotes propagation of beneficial fermenting bacteria, the rich growth of lactic acid bacteria by the added milk, kimchi taste is cool and adds the flavor unlike conventional.
또란 장기간 보존하여 두면서 먹을 수 있어 김치담그는 횟수를 줄일 수 있고 그만큼 일손이 절감되며 지금까지 없던 새로운 김치를 출현시킨 이점이 있다.In addition, it can be eaten while being preserved for a long time, so it can reduce the number of kimchi, reduce the number of hands, and have the advantage of emerging new kimchi.
[실시예]EXAMPLE
10kg의 배추를 10% 식염과 에틸알코올(25% 농도) 5% 첨가된 물에 담그어 약 8시간 정도 방치한 후 건져내어 맑은 물에 수차계 제거하여 물기가 빠지도록 방치하여 둔다.10 kg of Chinese cabbage is soaked in water with 10% salt and 5% ethyl alcohol (25% concentration), left for about 8 hours, then drained and removed to remove the water wheel in clear water.
양념으로 고추가루 300g, 마늘 200g, 파 100g, 굴 200g, 소금 500g, 등을 혼합하여 양념을 준비한다. 또 별도로 인삼죽 300g, 에틸알코올(25% 농도) 200g, 꿀 300g, 우유 200g을 혼합하고, 상기 양념을 동량으로 혼합한 다음 물기가 빠진 배추와 버무려 그룻에 담근다.Prepare seasonings by mixing red pepper powder 300g, garlic 200g, green onion 100g, oyster 200g, salt 500g, etc. In addition, 300 g of ginseng porridge, 200 g of ethyl alcohol (25% concentration), 300 g of honey, 200 g of milk are mixed, and the seasonings are mixed in the same amount and soaked with cabbage that has been drained.
밀봉하여 20℃의 저온으로 방치하여 두면, 3∼5일 정도에서 먹을 수 있으며, 시간이 흐를 수록 맛이 성숙되고 오래 두어도 그 후에는 같은 맛을 유지한다.If left sealed at a low temperature of 20 ℃, it can be eaten about 3 to 5 days, the taste matures as time passes, and even after a long time maintains the same taste.
[발명의 효과][Effects of the Invention]
본 발명의 배추김치 맛은 인삼의 향미가 가미되고 꿀과 우유와 알코올 등에 의한 잡균번식억제와 유산균의 활발한 번식으로 종래의 김치에서 발생되는 곰팡이, 신맛 등이 없는 독특한 맛을 내는 김치를 얻게 된다.Chinese cabbage kimchi flavor of the present invention is added to the flavor of ginseng and the kimchi to give a unique taste without the mildew, sour taste, etc. generated in the conventional kimchi by the active breeding of lactic acid bacteria and inhibition of miscellaneous breeding by honey, milk and alcohol.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019940026777A KR0139716B1 (en) | 1994-10-20 | 1994-10-20 | Process for preparation kimchi containing ginseng |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019940026777A KR0139716B1 (en) | 1994-10-20 | 1994-10-20 | Process for preparation kimchi containing ginseng |
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| Publication Number | Publication Date |
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| KR960013237A KR960013237A (en) | 1996-05-22 |
| KR0139716B1 true KR0139716B1 (en) | 1998-06-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1019940026777A KR0139716B1 (en) | 1994-10-20 | 1994-10-20 | Process for preparation kimchi containing ginseng |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102670665B1 (en) | 2023-03-06 | 2024-05-30 | 김지태 | Ginseng kimchiso composition |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101667740B1 (en) | 2015-04-24 | 2016-10-20 | 이강문 | Method for producing functional kimchi and kimchi produced thereby |
| KR20200019312A (en) | 2018-08-14 | 2020-02-24 | 가나다푸드주식회사 | Method for manufacturing fermented kimchi using inonotus obliquus and fermented kimchi by using the same |
| KR102311103B1 (en) | 2021-05-18 | 2021-10-08 | 박선옥 | Method for preparing kimchi comprising strawberry fermented liquid |
| KR102509718B1 (en) | 2022-01-28 | 2023-03-14 | 박선옥 | Method for preparing kimchi comprising waxy barley |
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1994
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102670665B1 (en) | 2023-03-06 | 2024-05-30 | 김지태 | Ginseng kimchiso composition |
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| KR960013237A (en) | 1996-05-22 |
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