KR960016750A - Hypoallergenic Kimchi Composition and Kimchi Containing the Same - Google Patents

Hypoallergenic Kimchi Composition and Kimchi Containing the Same Download PDF

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Publication number
KR960016750A
KR960016750A KR1019940028693A KR19940028693A KR960016750A KR 960016750 A KR960016750 A KR 960016750A KR 1019940028693 A KR1019940028693 A KR 1019940028693A KR 19940028693 A KR19940028693 A KR 19940028693A KR 960016750 A KR960016750 A KR 960016750A
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KR
South Korea
Prior art keywords
kimchi
hypoallergenic
weight
composition
water
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Application number
KR1019940028693A
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Korean (ko)
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KR0137081B1 (en
Inventor
백운화
황종현
이덕재
양시영
Original Assignee
이영길
두산종합식품 주식회사
성우경
두산기술원연구조합
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Priority to KR1019940028693A priority Critical patent/KR0137081B1/en
Publication of KR960016750A publication Critical patent/KR960016750A/en
Application granted granted Critical
Publication of KR0137081B1 publication Critical patent/KR0137081B1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

본 발명은 저자극성 김치 조성물 및 이를 함유하는 김치에 관한 것으로, 좀 더 상세하게는 고추가루 1.O∼1.8중량%, 홍피망 0.8∼1.6중량%, 마늘 0.8∼1.2중량%, 생강 0.2∼0.4중량%, 대파 0.8∼1.2중량%, 양파 1.8∼2.2중량%, 새우젓 0.8∼1.0중량%, 멸치젓 0.3∼0.5중량%, 설탕 0.2∼0.4중량%, 고과당 0.2∼0.5중량%, 조미료 0.1∼0.3중량%, 소맥분풀 2.5∼3.5중량%, 과일 쥬스 또는 요구르트 5.0∼10.0중량% 및 나머지는 김치용 주재료로 이루어지는 김치로써, 상기 김치는 어린이들의 입맛에 맞는 저자극성 김치에 관한 것이다.The present invention relates to a hypoallergenic kimchi composition and kimchi containing the same, and more specifically, red pepper powder 1.O-1.8% by weight, red bell pepper 0.8-1.6% by weight, garlic 0.8-1.2% by weight, ginger 0.2-0.4 Wt%, leek 0.8-1.2%, onion 1.8-2.2%, shrimp salt 0.8-1.0%, anchovy 0.3-0.5%, sugar 0.2-0.4%, high fructose 0.2-0.5%, seasoning 0.1-0.3 By weight, wheat flour powder 2.5 to 3.5% by weight, fruit juice or yogurt 5.0 to 10.0% by weight and the rest is kimchi consisting of the main ingredient for kimchi, the kimchi relates to hypoallergenic kimchi to the taste of children.

Description

저자극성 김치 조성물 및 이를 함유하는 김치Hypoallergenic Kimchi Composition and Kimchi Containing the Same

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (6)

고추가루 1.0∼1.8중량%, 홍피망 0.8∼1.6중량%, 마늘 0.8∼1.2중량%, 생강 0.2∼0.4중량%, 대파 0.8∼1.2중량%, 양파 1.8∼2.2중량%, 새우젓 0.8∼1.0중량%, 멸치젓 0.3∼0.5중량%, 설탕 0.2∼0.4중량%, 고과당 0.2∼0.5중량%, 조미료 0.l∼0.3중량%, 소맥분풀 2.5-3.5중량%, 과일 쥬스 또는 요구르트 5.0∼10.0중량% 및 나머지는 김치용 주재료로 이루어지는 것을 특징으로 하는 저자극성 김치 조성물.Red pepper powder 1.0-1.8 wt%, red bell pepper 0.8-1.6 wt%, garlic 0.8-1.2 wt%, ginger 0.2-0.4 wt%, leek 0.8-1.2 wt%, onion 1.8-2.2 wt%, shrimp chop 0.8-1.0 wt% , 0.3-0.5% by weight anchovy, 0.2-0.4% by weight sugar, 0.2-0.5% by weight fructose, 0.l-0.3% by weight seasoning, 2.5-3.5% by weight wheat flour, fruit juice or yogurt 5.0-10.0%, and The rest is a hypoallergenic kimchi composition, characterized in consisting of the main material for kimchi. 제1항에 있어서, 상기 과일쥬스가 파인애플, 오렌지, 사과, 포도, 살구, 복숭아 또는 멜론쥬스임을 특징으로 하는 저자극성 김치 조성물.The hypoallergenic kimchi composition of claim 1, wherein the fruit juice is pineapple, orange, apple, grape, apricot, peach or melon juice. 제1항에 있어서, 상기 김치용 주재가 배추, 부추, 열무, 갓, 오이 또는 무우임을 특징으로 하는 저자극성 김치 조성물.The hypoallergenic kimchi composition of claim 1, wherein the kimchi subject is Chinese cabbage, leek, radish, mustard, cucumber, or radish. 제1항 내지 제3항 중 어느 한 항의 조성물을 함유하는 것을 특징으로 하는 저자극성 김치.A hypoallergenic kimchi containing the composition of any one of claims 1 to 3. 제4항에 있어서, 상기 김치가 배추김치, 백김치, 깍두기, 열무김치, 부추김치, 파김치, 보쌈김치, 갓김치 또는 물김치임을 특징으로 하는 저자극성 김치.The hypoallergenic kimchi of claim 4, wherein the kimchi is Chinese cabbage kimchi, white kimchi, kakdugi, radish kimchi, leek kimchi, green kimchi, bossam kimchi, mustard kimchi or water kimchi. 제5항에 있어서, 상기 김치가 물김치인 경우 가 동치미, 나박김치, 열무물김치, 오이물김치 또는 미나리물김치임을 특징으로 하는 저자극성 김치.The method of claim 5, wherein the kimchi is water kimchi hypoallergenic kimchi, characterized in that the kimchi, nabak kimchi, radish water kimchi, cucumber water kimchi or buttercup water kimchi. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940028693A 1994-11-02 1994-11-02 Low pungent kimchi KR0137081B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940028693A KR0137081B1 (en) 1994-11-02 1994-11-02 Low pungent kimchi

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940028693A KR0137081B1 (en) 1994-11-02 1994-11-02 Low pungent kimchi

Publications (2)

Publication Number Publication Date
KR960016750A true KR960016750A (en) 1996-06-17
KR0137081B1 KR0137081B1 (en) 1998-04-24

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ID=19396966

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019940028693A KR0137081B1 (en) 1994-11-02 1994-11-02 Low pungent kimchi

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100293416B1 (en) * 1998-06-30 2001-09-17 정사룡 Mortar injection method for ground hardening and injection rod for it
KR100457815B1 (en) * 2002-11-18 2004-11-17 여수시 Healthy beverage using brassica juncer coss water plain kimchi and chinese lemon and preparing method thereof
KR20230039970A (en) * 2021-09-15 2023-03-22 엑시아지반 주식회사 the improved grout rapid-set injection device with slime emission and pressure control

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010104923A (en) * 2000-05-16 2001-11-28 최영기, 김순자 Process of BEAK-NUN-CHO white KIMCHI for stamina
KR20030073024A (en) * 2002-03-08 2003-09-19 남미례 Low-solinity kimchi that contained fruit and properly method of that
KR100610874B1 (en) * 2002-08-12 2006-08-10 주식회사 효원메디푸드 Baechu-cabbage Kimchi for children and Kimchibokkumbab containg it thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100293416B1 (en) * 1998-06-30 2001-09-17 정사룡 Mortar injection method for ground hardening and injection rod for it
KR100457815B1 (en) * 2002-11-18 2004-11-17 여수시 Healthy beverage using brassica juncer coss water plain kimchi and chinese lemon and preparing method thereof
KR20230039970A (en) * 2021-09-15 2023-03-22 엑시아지반 주식회사 the improved grout rapid-set injection device with slime emission and pressure control

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Publication number Publication date
KR0137081B1 (en) 1998-04-24

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