METHOD FOR PRODUCING PASTE FOR PRODUCING KIMCHI HAVING IMPROVED SUGAR CONTENTS, AND PASTE PRODUCED THROUGH SAME TO BE USED IN PRODUCING KIMCHI

摘要

The present invention relates to a method for producing paste for producing kimchi having improved sugar contents, and to paste produced through the same to be used in producing kimchi. The method comprises the steps of: (S1) mixing glutinous rice powder and flour at a weight ratio of 2:1 to 9:1; (S2) mixing the mixture with water at a weight ratio of 1:8 to 1:10, and heating the same at a temperature of 90 to 95 for 3 to 5 minutes; (S3) additionally adding 3 to 15 wt% of water having malt melted therein in the heated mixture with respect to the weight of the heated mixture; and (S4) saccharizing the mixture by refrigerating the mixture for 2 to 5 days. The paste produced according to the method of the present invention has increased sugar contents, induces stable fermentation of lactic acid bacteria, and can improve a sweet taste by hydrolyzed dextrin and glucose. Accordingly, the paste is used in producing kimchi, so the kimchi can be prevented from being aged. Also, the paste improves the sweet taste of the kimchi, serves as a feed of lactic acid bacteria to induce stable fermentation, and can constantly maintain the taste of the kimchi. Moreover, the paste for kimchi of the present invention not only has a suitable sweet taste while kimchi is produced, but also has maintained saccharification even in the last stage of fermentation, so a sweet taste which becomes lacking by lactic acid fermentation can be supplemented. Thus, the paste can be very useful in the fields related to sugar.;COPYRIGHT KIPO 2017