METHOD FOR PRODUCING KIMCHI HAVING IMPROVED PRESERVATIVE CAPACITY USING NATURAL FOOD ADDITIVE AND LOW-TEMPERATURE STERILIZATION TO INCREASE STORAGE PERIOD OF KIMCHI HAVING IMPROVED TASTE

摘要

PURPOSE: A method for producing kimchi having improved preservative capacity using natural food additive and low-temperature sterilization is provided, thereby increasing storage period of kimchi, and improving taste and appearance of kimchi. CONSTITUTION: The method for producing kimchi having improved preservative capacity comprises the steps of: fermenting Chinese cabbages with kimchi seasoning at pH 4.2 to 4.4 and acidity of 0.6 to 0.8% to produce fermented kimchi; adding natural food additive into the fermented kimchi; and sterilizing the natural food additives kimchi at 55 to 75 deg. C for 30 minutes, wherein the natural food additive is grapefruit seed extract or mustard oil; the amount of grapefruit seed extract added is 1000 to 2000 ppm; and the amount of mustard oil added is 200 to 800 ppm.