Title:
METHOD FOR PREPARING SALT-FREE KIMCHI AND SALT-FREE KIMCHI PREPARED BY SAME METHOD
Document Type and Number:
WIPO Patent Application WO/2017/179886
Kind Code:
A1
Abstract:
The present invention relates to a method for preparing salt-free kimchi and salt-free kimchi prepared by the same method, the method comprising: culturing one selected among a Leuconostoc spp. strain and a Lactobacillus spp. strain or a mixture thereof using lactic acid bacteria; preserving the main ingredients of kimchi with a fermented liquor of the lactic acid bacteria prepared by diluting the same in purified water; preparing a kimchi seasoning using the fermented liquor of the lactic acid bacteria; and mixing the preserved main ingredients of kimchi with the kimchi seasoning.
Inventors:
KYUNG HYE KYUNG (KR)
Application Number:
PCT/KR2017/003911
Publication Date:
October 19, 2017
Filing Date:
April 11, 2017
Export Citation:
Assignee:
KYUNG HYE KYUNG (KR)
International Classes:
A23B7/10; A23L19/20; A23L33/00; A23L33/105
Foreign References:
| KR20160010171A | 2016-01-27 | |||
| JP2006223115A | 2006-08-31 | |||
| JPS603805B2 | 1985-01-30 | |||
| KR20030087319A | 2003-11-14 | |||
| KR101655060B1 | 2016-09-06 |
Attorney, Agent or Firm:
CHO, Jung Jae (KR)
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