Title:
MIXED LACTIC ACID BACTERIAL CULTURE FLUID COMPOSITION FOR DELAYED RIPENING OF KIMCHI AND METHOD FOR MAKING KIMCHI USING SAME
Document Type and Number:
WIPO Patent Application WO/2013/073733
Kind Code:
A1
Abstract:
Provided are: a culture fluid composition for delaying the ripening of kimchi, which contains a mixed lactic acid bacterial culture fluid with which a culture fluid containing six types of lactic acid bacteria is mixed to be capable of specifically inhibiting the proliferation of lactic acid bacteria in fermented kimchi; vitamin B1; and lactic acid and a method for making kimchi using same for delaying the ripening of kimchi.
Inventors:
KOO CHA-HAK (KR)
LEE SEUNG WOO (KR)
JANG SEUNG HO (KR)
YANG CHANG NAM (KR)
LEE DONG YUN (KR)
LEE SEUNG WOO (KR)
JANG SEUNG HO (KR)
YANG CHANG NAM (KR)
LEE DONG YUN (KR)
Application Number:
PCT/KR2011/009173
Publication Date:
May 23, 2013
Filing Date:
November 29, 2011
Export Citation:
Assignee:
OURHOME CO LTD (KR)
KOO CHA-HAK (KR)
LEE SEUNG WOO (KR)
JANG SEUNG HO (KR)
YANG CHANG NAM (KR)
LEE DONG YUN (KR)
KOO CHA-HAK (KR)
LEE SEUNG WOO (KR)
JANG SEUNG HO (KR)
YANG CHANG NAM (KR)
LEE DONG YUN (KR)
International Classes:
C12N1/20; A23B7/10; A23L19/00; A23L19/20; C12R1/245; C12R1/25
Foreign References:
| KR0181009B1 | 1999-02-01 | |||
| KR19990061707A | 1999-07-26 | |||
| KR20110044548A | 2011-04-29 | |||
| KR20030008249A | 2003-01-25 | |||
| KR20100099537A | 2010-09-13 | |||
| KR20050066427A | 2005-06-30 | |||
| KR19980030454A | 1998-07-25 | |||
| KR970006116B1 | 1997-04-24 | |||
| KR100266373B1 | 2000-09-15 |
Attorney, Agent or Firm:
MUHANN PATENT & LAW FIRM (KR)
특허법인 무한 (KR)
특허법인 무한 (KR)
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Claims: