KR960016750A - Hypoallergenic Kimchi Composition and Kimchi Containing the Same - Google Patents
Hypoallergenic Kimchi Composition and Kimchi Containing the Same Download PDFInfo
- 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
- Authority
- KR
- South Korea
- Prior art keywords
- kimchi
- hypoallergenic
- weight
- composition
- water
- Prior art date
Links
- 235000021109 kimchi Nutrition 0.000 title claims abstract 32
- 230000000774 hypoallergenic effect Effects 0.000 title claims abstract 9
- 239000000203 mixture Substances 0.000 title claims abstract 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract 4
- 240000006108 Allium ampeloprasum Species 0.000 claims abstract 3
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims abstract 3
- 235000015203 fruit juice Nutrition 0.000 claims abstract 3
- 239000000843 powder Substances 0.000 claims abstract 3
- 241000234282 Allium Species 0.000 claims abstract 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract 2
- 240000002234 Allium sativum Species 0.000 claims abstract 2
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract 2
- 240000004160 Capsicum annuum Species 0.000 claims abstract 2
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract 2
- 241001454694 Clupeiformes Species 0.000 claims abstract 2
- 241000238557 Decapoda Species 0.000 claims abstract 2
- 239000005715 Fructose Substances 0.000 claims abstract 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract 2
- 229930091371 Fructose Natural products 0.000 claims abstract 2
- 235000021307 Triticum Nutrition 0.000 claims abstract 2
- 244000098338 Triticum aestivum Species 0.000 claims abstract 2
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract 2
- 235000019513 anchovy Nutrition 0.000 claims abstract 2
- 239000001728 capsicum frutescens Substances 0.000 claims abstract 2
- 235000013312 flour Nutrition 0.000 claims abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract 2
- 235000004611 garlic Nutrition 0.000 claims abstract 2
- 235000008397 ginger Nutrition 0.000 claims abstract 2
- 235000013618 yogurt Nutrition 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 5
- 241000220259 Raphanus Species 0.000 claims 4
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims 4
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims 3
- 241000219198 Brassica Species 0.000 claims 2
- 244000221633 Brassica rapa subsp chinensis Species 0.000 claims 2
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims 2
- 235000005733 Raphanus sativus var niger Nutrition 0.000 claims 2
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims 2
- 240000008654 Allium ramosum Species 0.000 claims 1
- 235000005338 Allium tuberosum Nutrition 0.000 claims 1
- 244000144730 Amygdalus persica Species 0.000 claims 1
- 244000099147 Ananas comosus Species 0.000 claims 1
- 235000007119 Ananas comosus Nutrition 0.000 claims 1
- 235000003351 Brassica cretica Nutrition 0.000 claims 1
- 235000011332 Brassica juncea Nutrition 0.000 claims 1
- 235000003343 Brassica rupestris Nutrition 0.000 claims 1
- 241000219112 Cucumis Species 0.000 claims 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims 1
- 240000008067 Cucumis sativus Species 0.000 claims 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims 1
- 235000011430 Malus pumila Nutrition 0.000 claims 1
- 244000070406 Malus silvestris Species 0.000 claims 1
- 235000015103 Malus silvestris Nutrition 0.000 claims 1
- 240000001910 Momordica cochinchinensis Species 0.000 claims 1
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims 1
- 244000018633 Prunus armeniaca Species 0.000 claims 1
- 235000009827 Prunus armeniaca Nutrition 0.000 claims 1
- 235000006040 Prunus persica var persica Nutrition 0.000 claims 1
- 241000218206 Ranunculus Species 0.000 claims 1
- 235000009818 Trichosanthes kirilowii Nutrition 0.000 claims 1
- 235000009754 Vitis X bourquina Nutrition 0.000 claims 1
- 235000012333 Vitis X labruscana Nutrition 0.000 claims 1
- 240000006365 Vitis vinifera Species 0.000 claims 1
- 235000014787 Vitis vinifera Nutrition 0.000 claims 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 235000010460 mustard Nutrition 0.000 claims 1
- 239000002075 main ingredient Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
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
Landscapes
- 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
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.
Claims (6)
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 |
Family
ID=19396966
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019940028693A KR0137081B1 (en) | 1994-11-02 | 1994-11-02 | Low pungent kimchi |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR0137081B1 (en) |
Cited By (3)
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)
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 |
-
1994
- 1994-11-02 KR KR1019940028693A patent/KR0137081B1/en not_active IP Right Cessation
Cited By (3)
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 |
Also Published As
Publication number | Publication date |
---|---|
KR0137081B1 (en) | 1998-04-24 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
FR2419683A1 (en) | FRUIT DRINKS | |
KR960016750A (en) | Hypoallergenic Kimchi Composition and Kimchi Containing the Same | |
ES2063497T3 (en) | COMPOSITIONS AND METHODS TO INHIBIT BROWNING IN FOOD. | |
KR920005917A (en) | Kimchi Rice Bowl Sauce | |
RU94042721A (en) | Composition for drink mixes with psyllium | |
FR2707458B1 (en) | Food ingredients obtained by fermentation with S. Boulardii and food containing them. | |
KR960016766A (en) | Manufacturing method of seasoned seasoned laver with sesame seeds | |
JPS57189661A (en) | Assorted set of sauce for roast meat | |
CA2009329A1 (en) | Condiment | |
KR960013238A (en) | Kimchi seasoning composition containing chitin and roasted salt | |
JPS6460351A (en) | Separation type dressing | |
JPS557060A (en) | Production of onion pickles | |
KR920021043A (en) | Instant Curry Composition | |
KR960016757A (en) | Curry Sauce | |
KR910004113A (en) | Comprehensive Seasoning | |
ES2092965A1 (en) | New packaged gazpacho (Andalusian cold soup) | |
KR960013234A (en) | Seasoned vinegar beans and its manufacturing method | |
KR940013382A (en) | Method of manufacturing frozen pork cutlet using seasoned bulgogi | |
KR950030859A (en) | Pickle papaya and its manufacturing method | |
KR960009717B1 (en) | Spice sauce adding isomaltooligo saccharide, and processing method of it | |
KR940001800A (en) | Method of preparing Kimchi on the spot by dissolving marinated sauce in hot water | |
KR950016592A (en) | Instant seafood soup composition | |
KR920005884A (en) | Instant Omurice | |
KR950028652A (en) | How to Make Kimchi | |
KR920005889A (en) | Seasoned Food |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
N231 | Notification of change of applicant | ||
E902 | Notification of reason for refusal | ||
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant | ||
FPAY | Annual fee payment |
Payment date: 20111228 Year of fee payment: 15 |
|
LAPS | Lapse due to unpaid annual fee |