MANUFACTRING METHOD FOR LOW SALT BROCCOLI LEAF KIMCHI BY FERMENTATION OF LACTIC ACID BACTERIA

摘要

The present invention relates to a method of preparing low salt broccoli leaf Kimchi by fermentation of lactic acid bacteria. In particular, the present invention provides a method of preparing the broccoli leaf kimchi, which is prepared in such a manner that a broccoli leaf having a size of 5 cm to 30 cm is salted in salt water of 1.5% to 2.3% at a temperature of 40C to 65C and then the salt water is removed therefrom, Kimchi seasonings are prepared by adding seasonings such as chili powder, ginger, garlic, salted seafood, and stevia, into a seasoning solution achieved from an extract of kelp, shiitake mushroom, and onion, the Kimchi seasonings are heated at a fermentation temperature of 60C to 65C for 40 minutes in a clean area, pasteurized at a low temperature, and then cooled down to a room temperature of 20C to 25C, the Kimchi seasonings are inoculated with Lactobacillus sakei (ProBio-65, KCTC 10755BP) for adjusting acidity and lactobacillus plantarum (target, KFCC-11433P) of which salinity is adjustable and matured for 30 minutes to 60 minutes, and then the Kimchi seasones are mixed with the broccoli leaf and salt is applied thereto. Also, the broccoli leaf Kimchi having health functionality and a nutritional property may be ingested, and danger of microorganism of raw Kimchi may be prevented to provide a safe food. The broccoli may be ingested as the Kimchi, which contributes to the globalization of the Korean food and increase in rural household income.