http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150037269-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-155 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-155 |
| filingDate | 2013-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20150037269-A |
| titleOfInvention | Method for Inhibiting Gas Generation and Regulating Ripening |
| abstract | The present invention provides a method for producing kimchi comprising the steps of: (a) preparing kimchi using Leuconostoc mesenteroides DRC0211 strain (Accession No. KFCC-11318) or a culture thereof; (b) fermenting the kimchi of step (a) to produce an aged kimchi having an acidity of 0.3-1.3%; And (c) treating the aged kimchi of step (b) at a temperature of 50-80 ° C. for 0.5 min to 100 min, and a method of inhibiting the generation of gas of the kimchi. According to the present invention, it is possible to prevent the packing material of the product kimchi from expanding by suppressing the generation of gas of the kimchi, and it is possible to prevent the raw material cost and the labor cost from occurring by attaching the gas absorbent to the wrapping paper of the product kimchi, The risk of ingestion at the time of cutting can be eliminated. Further, by controlling the ripening of the kimchi according to the method of the present invention, it is possible to maintain the acidity of the kimchi having the highest sensation for a long period of time. Accordingly, the method of the present invention has an advantage in that the generation of gas of the kimchi is suppressed and the aging of the kimchi is controlled, thereby increasing the distribution stability of the product kimchi and extending the shelf life three times or more than that of the general product kimchi. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11653683-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110249042-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110177866-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3486312-A4 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110177866-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3486310-A4 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3486311-A4 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019524097-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110249042-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019525752-A |
| priorityDate | 2013-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.