MATSUTAKE MUSHROOM KOREAN PICKLES, PRODUCTION THEREOF, AND MATSUTAKE MUSHROOM AND CHINESE CABBAGE KOREAN PICKLES, MATSUTAKE MUSHROOM CHONGGAR TYPE KOREAN PICKLES, MATSUTAKE MUSHROOM KAKUTEGI TYPE KOREAN PICKLES AND MATSUTAKE WHITE TYPE KOREAN PICKLES

摘要

PROBLEM TO BE SOLVED: To obtain Korean pickles (Kimchi) having an excellent nutrition and a peculiar flavor by adding a specific mushroom in its production process and fermenting. ;SOLUTION: This method for producing Matsutake mushroom (Tricholoma matsutake) Korean pickles, is to add Matsutake mushroom in the process of producing Korean pickles by preferably 4-7 wt.% based on the total amount of the Korean pickles and ferment them. Also, preferably it is possible to obtain Korean pickles having a natural peculiar pine leaf scent and Matsutake mushroom flavor by laying pine leaves in a storing tank of the Korean pickles so as to become 25-35 vs. 1 weight ratio of the Matsutake Korean pickles to the pine leaves, laying the Matsutake Korean pickles over the pine leaves, further laying pine leaves on the pickles and then fermenting them.;COPYRIGHT: (C)2000,JPO