METHOD FOR IMPROVING TASTE OF KIMCHI AND STORING KIMCHI FOR LONG PERIOD OF TIME USING CHITOSAN AND LAMINARIA

摘要

PURPOSE: A method for improving the taste of kimchi and storing it by adding a mixed solution of chitosan and a laminaria extract to kimchi ingredients while preparing kimchi is provided, thereby increasing the shelf-life by 3 times or more as compared to general kimchi and improving its taste. CONSTITUTION: A laminaria extract is mixed with 0.01 to 2% by weight of chitosan and the mixed liquid is used to prepare kimchi. For an example, 5g of laminaria is heated with 2,000cc of water to give a laminaria extract. The extract is mixed with 10g of chitosan and kimchi ingredients to give 10kg of kimchi. To store the prepared kimchi, a biovinyl sheet is placed between kimchi.