Verfahren zur Herstellung von Veganem Kimchi Verteilt bei Raumtemperatur

Details

Veröffentlichungs-Nr.

EP4666859

Aktenzeichen

EP24182820

Anmeldetag

18. Juni 2024

Veröffentlichung

24. Dezember 2025

Rechtsraum

EP

IPC

A23B7/005A23B7/10A23B7/155A23L19/00A23L19/20

Abstract

The present invention relates to a method for making vegan kimchi distributed at room temperature, which includes (1) selecting napa cabbage for salting, cutting the napa cabbage into a predetermined size, soaking the cut napa cabbage in brine having a salt concentration of 4% to 5% at 15°C to 25°C for 10 to 18 hours, and then performing desalting and washing to prepare salted napa cabbage; (2) mixing white radish at 18% to 22%, green onion at 5% to 7%, onion at 5% to 7%, cabbage at 2.5% to 3.5%, whole garlic at 1.5% to 2.5%, dried shiitake mushrooms at 1.0% to 2.0%, kelp at 0.3% to 0.6%, water at 58% to 61% by weight and heating the mixture for 9 to 11 hours to prepare vegetable broth; (3) preparing the salted napa cabbage to be a proportion of 75% to 79% based on 1 kg of kimchi and kimchi condiment containing the vegetable broth at 4.5% to 6.0%, white radish at 4.0% to 5.0%, red pepper powder at 2.5% to 3.0%, salt at 2.2% to 2.8%, garlic at 1.7% to 2.1%, plum concentrate at 1.6% to 2.0%, glutinous rice paste at 0.4% to 0.6%, green onion at 0.8% to 1.2%, onion at 0.2% to 0.4%, ginger at 0.3% to 0.5%, white sugar at 0.5% to 0.7%, lactic acid bacteria at 0.04% to 0.06%, soybean flour at 4% to 0.6%, and enzymatically modified stevia at 0.005% to 0.007%; and (4) mixing the prepared salted napa cabbage with the prepared vegetable broth and kimchi condiment at a ratio of 70:30. The present invention is intended to provide a process for making vegan kimchi distributed at room temperature in which the condiment composition is prepared by adding soybean flour, shiitake mushrooms and the like instead of salted seafood necessary for the growth of kimchi lactic acid bacteria to supply a nitrogen source and green tea extract (0.5% to 1%) to control the fermentation speed, sterilization is carried out by stir-frying in a pot when the vegan kimchi reaches the most delicious ripening point (pH 4.2 to 4.5), then the vegan kimchi is filled in glass bottles, and a steam sterilization process is performed to eliminate the causes of customer complaints such as kimchi swelling during distribution at room temperature or poor product quality due to excessive fermentation.

Anmelder

Firma

FoodBerry Co., Ltd.

Land

🇰🇷 Südkorea

Fachgebiete