A METHOD FOR PRODUCING PACKAGED KIMCHI WITH PRESERVATIVE CAPACITY AND QUALITY TO BE ENHANCED

摘要

This invention is related to a method for producing packaged kimchi with preservative capacity and quality to be enhanced. In this invention, Chinese cabbage and seasoning are fermented separately. When fermenting the salted Chinese cabbage, Leuconostoc sp. bacteria of 103~108/g is added as a starter. The fermented Chinese cabbage is washed with water and treated with NaClO for sterilization. Kimchi seasoning is fermented separately from the Chinese cabbage, and dried to remove bacteria. The dried seasoning is mixed with the sterilized fermentation water obtained from the fermentation of the Chinese cabbage to make the liquefied dressing. Then, the liquefied dressing is mixed with the fermented Chinese cabbage, to which grapefruit seed extracts or mustard oil is added to make the kimchi. Then, a container is filled with the kimchi and sterilized fermentation water. The container is sterilized at a low temperature to make a packaged kimchi with improved storage capacity and intact quality and appearance of ingredients. This way, the growth of lactic acid bacteria is restrained to prevent excessive acidification of the kimchi and gas development. As a result, this packaged kimchi maintains the same texture as that of natural kimchi, as well as the same taste as that of other ordinary packaged kimchi, while gas development is controlled during the circulation period and the fermentation is maintained at a steady state with a low concentration of lactic acid bacteria. This way, the fermentation does not proceed inside the can so that the can does not expand to explode at a room temperature of 35 °C or even in adverse conditions at 53 "C, while maintaining the original taste.