Kimchi preparation method and kimchi prepared using same

Abstract

The present invention relates to a technology for preparing fermented foods, particularly kimchi, and relates to a kimchi preparation method and kimchi prepared using same, the method reducing off-odor, improving flavor and preference, and ensuring long-term storage and hygiene through salinity control of salted Chinese cabbage, optimization of a composition of lactic acid bacteria in kimchi seasoning, multi-stage aging, and a ultra-high pressure sterilization (HPP) process. In addition, a lightly fermented taste, a well-fermented taste, and a fully fermented taste can be selectively implemented using aging control. For example, a low acidity region (acidity of approximately 0.1% to 0.3%), a medium acidity region (acidity of approximately 0.31% to 0.9%), and a high acidity region (acidity of approximately 0.91% to 1.7%) can be stably ensured, and a combination of lactic acid bacteria strains (e.g., Leuconostoc, Lactobacillus, and Weissella spp.), the ratio of Chinese cabbage to seasoning, and a lactic acid bacteria inoculation amount are optimized such that fermentation variability can be reduced and reproducibility between products can be increased.

Description

Method for manufacturing kimchi and kimchi produced thereby

[0001] The present invention relates to a manufacturing technology for fermented foods, particularly kimchi, and specifically to a technology that improves quality by incorporating modern scientific technology into the traditional kimchi manufacturing process. More specifically, the invention relates to a method for manufacturing kimchi and kimchi produced thereby, which controls the degree of ripening to achieve unripe, well-ripened, and fully ripened flavors according to consumer preferences by controlling the salt content of the pickled cabbage used in kimchi production, optimizing the composition of lactic acid bacteria in the kimchi seasoning, and introducing multi-stage ripening and ultra-high pressure sterilization processes, thereby reducing off-odors, improving flavor and palatability, and dramatically improving long-term shelf life and hygiene.

[0002]

[0003] Kimchi is a representative fermented food with a tradition spanning thousands of years, establishing itself as an important element of food culture in East Asia, including Korea. It is generally produced by salting vegetables such as napa cabbage and radish, then mixing them with various auxiliary ingredients and seasonings—including red chili powder, garlic, ginger, and salted seafood—and allowing them to ferment naturally. During this lactic acid fermentation process, lactic acid bacteria contribute to the unique flavor and texture of kimchi and generate an abundance of beneficial lactic acid bacteria, thereby providing health benefits.

[0004] The unique flavor and texture of kimchi depend on the type of fermentation bacteria, fermentation conditions (temperature, duration, etc.), and the degree of fermentation, resulting in various stages of ripening such as under-ripe, well-ripened, and fully ripened flavors. However, problems may arise, such as the occurrence of off-flavors during fermentation or inconsistent quality due to variations in fermentation. Additionally, it has been pointed out that during long-term storage, acidity unintentionally rises, leading to increased sourness due to over-ripening and a decline in marketability.

[0005] Recently, along with the spread of the Korean Wave, kimchi has been attracting global attention as a fermented food, leading to an increasing need for technological development for industrial mass production and long-term distribution. Particularly for export products, securing technologies for standardizing fermentation conditions, controlling lactic acid bacteria composition, and stabilizing quality during refrigerated distribution and storage is essential, and there is also a rising demand for hygienic manufacturing processes that meet HACCP standards.

[0006] However, existing kimchi manufacturing technology has the following limitations: (1) palatability may be reduced due to off-flavors generated during fermentation; (2) quality variations may occur depending on the activity of lactic acid bacteria strains and the degree of fermentation; (3) problems such as increased sourness and reduced marketability due to over-ripening caused by unintentional acidity increase during long-term storage occur, which is due to the failure to precisely control the acidity and pH of the kimchi. In addition, (4) it has been pointed out that there are limitations in ensuring hygiene and shelf life with only single sterilization or incomplete pasteurization processes. Therefore, there is a need for a new kimchi manufacturing technology that can precisely control the degree of fermentation and achieve a ripened flavor suitable for the diverse tastes of consumers, while simultaneously ensuring long-term shelf life and hygiene.

[0007]

[0008] To solve the above problem, the present invention proposes a kimchi manufacturing technology that reproducibly achieves under-ripe, well-ripened, and fully ripened flavors by precisely controlling different acidity and pH ranges according to the target ripening taste (e.g., low acidity 0.1~0.3%, medium acidity 0.31~0.9%, high acidity 0.91~1.7%) and stopping and stabilizing fermentation at the corresponding point. To this end, the invention integrates the prior standardization of the salt content of the pickled cabbage and the composition of seasonings and lactic acid bacteria, the design of a multi-stage low-temperature ripening process, and the securing of microbiological safety and shelf life through ultra-high pressure sterilization (HPP), thereby simultaneously achieving flavor, texture, and palatability, as well as hygiene and distribution stability.

[0009]

[0010] [Prior Art Literature]

[0011] [Patent Document] Korean Registered Patent No. 10-2679360 (Publication Date: June 25, 2024)

[0012]

[0013] As described above, existing kimchi manufacturing technologies have been criticized for various problems, such as the occurrence of off-flavors during fermentation, quality imbalances due to variations in fermentation, reduced palatability and limited shelf life caused by unintentional increases in acidity, and difficulties in ensuring hygiene. In particular, if key quality indicators such as acidity, pH, salinity, and sugar content of kimchi are not precisely managed, problems such as over-ripening and reduced marketability occur. To solve these problems, the present invention aims to provide a kimchi manufacturing technology capable of simultaneously ensuring flavor, texture, palatability, hygiene, and long-term shelf life by organically combining fermentation control technology, optimization of lactic acid bacteria composition, a multi-stage ripening process, and an ultra-high pressure sterilization process.

[0014] In addition, the present invention aims to provide a method for manufacturing kimchi that can selectively achieve a degree of ripeness (under-ripe, well-ripened, and fully ripened) to suit the diverse tastes of consumers. Specifically, it aims to minimize off-flavors (off-odors) generated during the fermentation process, resolve quality imbalances caused by variations in fermentation bacteria activity and ripening conditions, and prevent problems of over-ripening and reduced marketability caused by an unintentional increase in acidity during long-term storage.

[0015] Furthermore, the present invention enables the stable realization of low acidity (0.1–0.3%), medium acidity (0.31–0.9%), and high acidity (0.91–1.7%) states by precisely controlling the fermentation of kimchi within the ranges of key indicators such as acidity, pH, salinity, and sugar content. Moreover, the objective is to provide a kimchi manufacturing technology capable of simultaneously securing flavor, texture, and palatability, as well as hygiene and long-term storage, by organically combining the control of salinity in pickled cabbage, the optimization of the lactic acid bacteria composition in the kimchi seasoning, a multi-stage aging process, and a High Pressure Processing (HPP) process.

[0016]

[0017] The technical problems that the present invention aims to solve are not limited to those mentioned above, and other unmentioned technical problems will be clearly understood by those skilled in the art to which the present invention belongs from the description below.

[0018]

[0019] To achieve the above objective, the present invention provides a method for manufacturing kimchi comprising: a first step of mixing pickled cabbage and kimchi seasoning to produce a kimchi seasoning mixture; a second step of aging the kimchi seasoning mixture to produce an aged kimchi product; and a third step of sterilizing the aged kimchi product under ultra-high pressure to produce kimchi, wherein the acidity of the kimchi is controlled according to the degree of aging.

[0020] In addition, the present invention provides a method for manufacturing kimchi characterized in that the kimchi has an acidity of 0.1 to 0.3%, a pH of 5.0 to 6.0, a salinity of 0.8 to 2.6%, and a sugar content of 9.0 to 12.0°Brix.

[0021] In addition, the present invention provides a method for manufacturing kimchi characterized in that the kimchi has an acidity of 0.31 to 0.9%, a pH of 4.2 to 5.2, a salinity of 0.8 to 2.6%, and a sugar content of 9.0 to 12.0°Brix.

[0022] In addition, the present invention provides a method for manufacturing kimchi characterized in that the kimchi has an acidity of 0.91 to 1.7%, a pH of 3.5 to 4.4, a salinity of 1.3 to 2.4%, and a sugar content of 7.5 to 11.0°Brix.

[0023] In addition, the present invention provides a method for manufacturing kimchi, characterized in that the pickled cabbage has a salt content of 1 to 5%, and the kimchi seasoning comprises shredded radish, kelp extract, red pepper powder, kimchi paste, minced garlic, minced onion, salt, and lactic acid bacteria for kimchi fermentation.

[0024] In addition, the present invention provides a method for producing kimchi, characterized in that the lactic acid bacteria for kimchi fermentation comprises one or more selected from the group consisting of Leuconostoc mesenteroides, Leuconostoc citreum, Lactobacillus plantarum, Lactobacillus sakei, Weiseella koreensis, and Weissella cibaria.

[0025] In addition, the present invention provides a method for manufacturing kimchi, characterized in that the kimchi seasoning is prepared by inoculating a seasoning base with lactic acid bacteria for kimchi fermentation, and the seasoning base is prepared by mixing 20 to 60 parts by weight of kelp extract, 56 to 96 parts by weight of red pepper powder, 5 to 35 parts by weight of kimchi paste, 8 to 24 parts by weight of minced garlic, 8 to 24 parts by weight of minced onion, and 6 to 18 parts by weight of salt with respect to 100 parts by weight of shredded radish, and the kimchi seasoning contains 0.01 to 0.05% by weight of lactic acid bacteria for kimchi fermentation with respect to the total weight%.

[0026] In addition, the present invention provides a method for manufacturing kimchi, characterized in that the kimchi seasoning mixture comprises 75 to 95 weight percent of pickled cabbage and 5 to 25 weight percent of kimchi seasoning, based on the total weight percent.

[0027] In addition, the present invention provides a method for manufacturing kimchi, characterized in that the second step comprises: a second-1 step of first aging the kimchi seasoning mixture at a temperature of 4 to 10°C for 1 to 3 days; and a second-2 step of second aging the kimchi seasoning mixture that has been first aged at a temperature of 1 to 5°C for 3 to 7 days to produce an aged kimchi product.

[0028] In addition, the present invention provides a method for manufacturing kimchi, characterized in that the second step comprises: a second-1 step of first aging the kimchi seasoning mixture at a temperature of 5 to 12°C for 1 to 5 days; a second-2 step of secondarily aging the kimchi seasoning mixture aged at the first step at a temperature of 3 to 5°C for 9 to 15 days; and a second-3 step of thirdly aging the kimchi seasoning mixture aged at the second step at a temperature of -1 to 3°C for 1 to 5 days to produce a kimchi product.

[0029] In addition, the present invention provides a method for manufacturing kimchi, characterized in that the second step comprises: a 2-1 step of first aging the kimchi seasoning mixture at a temperature of 10 to 15°C for 1 to 7 days; a 2-2 step of secondarily aging the kimchi seasoning mixture aged at the first step at a temperature of 5 to 10°C for 7 to 14 days; a 2-3 step of thirdly aging the kimchi seasoning mixture aged at the second step at a temperature of -1 to 2°C for 1 to 5 days; and a 2-4 step of fourthly aging the kimchi seasoning mixture aged at the third step at a temperature of 2 to 4°C for 2 to 4 days to produce a kimchi product.

[0030] In addition, the present invention provides a method for manufacturing kimchi, characterized in that the third step comprises: a third-1 step of primary sterilizing the kimchi fermented product at a pressure of 4,000 to 6,000 bar for 1 to 10 minutes; a third-2 step of maintaining the primary sterilized kimchi fermented product at a temperature of 10 to 30℃ for 0.5 to 5 minutes; and a third-3 step of secondary sterilizing the maintained kimchi fermented product at a pressure of 4,000 to 6,000 bar for 1 to 10 minutes to manufacture kimchi.

[0031] In addition, the present invention provides a method for manufacturing kimchi, characterized in that the third step comprises: a third-1 step of primary sterilizing the kimchi fermented product at a temperature of 15 to 30°C and a pressure of 4,000 to 6,000 bar for 1 to 10 minutes; a third-2 step of refrigerating the kimchi fermented product that was primary sterilized at a temperature of 0 to 10°C for 1 to 5 days; and a third-3 step of secondary sterilizing the kimchi fermented product that was refrigerated at a temperature of 15 to 30°C and a pressure of 4,000 to 6,000 bar for 1 to 10 minutes to manufacture kimchi.

[0032] In addition, the present invention provides a method for manufacturing kimchi, characterized in that the third step comprises: a 3-1 step of first sterilizing the kimchi fermentation product at a pressure of 4,000 to 6,000 bar for 1 to 10 minutes; a 3-2 step of maintaining the kimchi fermentation product that was first sterilized at a temperature of 1 to 5℃ for 0.5 to 5 minutes; and a 3-3 step of secondarily sterilizing the maintained kimchi fermentation product at a pressure of 4,000 to 6,000 bar for 1 to 10 minutes to produce kimchi.

[0033] In addition, the present invention provides kimchi characterized by being manufactured by the manufacturing method described above and having an acidity of 0.1 to 0.3%, a pH of 5.0 to 6.0, a salinity of 0.8 to 2.6%, and a sugar content of 9.0 to 12.0°Brix, or having an acidity of 0.31 to 0.9%, a pH of 4.2 to 5.2, a salinity of 0.8 to 2.6%, and a sugar content of 9.0 to 12.0°Brix, or having an acidity of 0.91 to 1.7%, a pH of 3.5 to 4.4, a salinity of 1.3 to 2.4%, and a sugar content of 7.5 to 11.0°Brix.

[0034]

[0035] The method for manufacturing kimchi according to the present invention and the kimchi produced thereby can stably achieve an under-fermented taste (low acidity), a well-fermented taste (medium acidity), and a fully fermented taste (high acidity) that suit the diverse tastes of consumers by precisely controlling the degree of fermentation. Accordingly, the flavor, texture, and overall palatability of the kimchi can be significantly improved, and it can be consumed deliciously and healthily by people of all ages.

[0036] In addition, it is possible to minimize off-flavors generated during the fermentation process, resolve quality imbalances caused by variations in fermentation, and prevent over-ripening and reduced marketability resulting from unintentional increases in acidity. In particular, by introducing the High Pressure Processing (HPP) process, hygiene and long-term shelf life can be secured simultaneously, and quality reproducibility and standardization can be achieved by quantitatively controlling fermentation at each ripening stage.

[0037] In addition, uniformity of fermentation and hygiene can be simultaneously ensured through a 2 to 4-stage aging process and two rounds of ultra-high pressure sterilization, and the shelf life of kimchi can be significantly improved. In particular, since reproducibility and standardization can be ensured through a technology that quantitatively evaluates the degree of fermentation of kimchi before the ultra-high pressure sterilization treatment and 'stops' the fermentation, it can contribute to ensuring quality reliability for kimchi products for industrial mass production and export.

[0038] Furthermore, by precisely designing the salinity of the pickled cabbage and the composition and concentration of lactic acid bacteria in the seasoning, and by organically combining multi-stage aging and sterilization processes, it is possible to manufacture customized kimchi that imparts specific flavors and textures. Accordingly, it is possible to provide fermented food products that meet modern quality control standards while maintaining the characteristics of traditional kimchi.

[0039]

[0040] The effects of the present invention are not limited to the effects described above, and should be understood to include all effects that can be inferred from the configuration of the invention described in the detailed description of the invention or the claims.

[0041]

[0042] FIG. 1 is a flowchart illustrating one embodiment of the method for manufacturing kimchi according to the present invention.

[0043] FIG. 2 is a flowchart illustrating one embodiment of the manufacturing step of the kimchi fermentation product of the present invention.

[0044] FIG. 3 is a flowchart illustrating one embodiment of the ultra-high pressure sterilization step of the present invention.

[0045]

[0046] Hereinafter, preferred embodiments of the present invention will be described in detail so that a person skilled in the art to which the present invention pertains can easily practice the present invention.

[0047]

[0048] In the following description, various specific details, such as specific forms, compositions, and processes, are described for a complete understanding of the invention. However, specific embodiments may be practiced in combination with one or more of these specific details or other known methods and forms. In other examples, known processes and manufacturing techniques are not described as specific details so as not to unnecessarily obscure the invention. Reference throughout this specification to “one embodiment” or “an embodiment” implies that a particular feature, form, composition, or characteristic described in association with the embodiment is included in one or more embodiments of the invention. Accordingly, the context of “one embodiment” or “an embodiment” expressed at various locations throughout this specification does not necessarily represent the same embodiment of the invention. Additionally, particular features, forms, compositions, or characteristics may be combined in any suitable way in one or more embodiments.

[0049]

[0050] The terms used herein are for describing the embodiments and are not intended to limit the invention. In this specification, the singular form includes the plural form unless specifically stated otherwise in the text. As used herein, “and / or” includes each of the mentioned components and all combinations of one or more of them.

[0051] As used herein, the terms “comprises” and / or “comprising” do not exclude one or more other components and / or steps mentioned.

[0052] Meanwhile, unless otherwise specifically defined in the specification, all scientific and technical terms used in this specification have the same meaning as commonly understood by those skilled in the art to which the present invention pertains.

[0053]

[0054] Hereinafter, the method for manufacturing kimchi according to the present invention will be described in detail.

[0055] One embodiment of the present invention provides a method for manufacturing kimchi comprising the following first to third steps.

[0056] Specifically, the method for manufacturing kimchi according to the present invention may include: a first step of mixing pickled cabbage and kimchi seasoning to produce a kimchi seasoning mixture; a second step of aging the kimchi seasoning mixture to produce an aged kimchi product; and a third step of sterilizing the aged kimchi product under ultra-high pressure to produce kimchi.

[0057]

[0058] In one embodiment of the present invention, the method for manufacturing kimchi may include a first step of mixing pickled cabbage and kimchi seasoning to produce a kimchi seasoning mixture.

[0059] The above-mentioned pickled cabbage may be prepared by immersing cabbage in brine having a temperature of 10 to 30°C, preferably 10 to 20°C, and a salinity of 7 to 15%, preferably 9 to 13%, for 12 to 20 hours, preferably 14 to 18 hours, and then washing it.

[0060] In addition, the pickled cabbage may have a salt content of 1 to 5%, preferably 1.5 to 3%, and the above salt content range stably induces a state of osmotic equilibrium through appropriate dehydration of water within the cabbage cells and penetration of salt during the pickling process, thereby ensuring uniform fermentation when mixed with seasoning while the pickled cabbage maintains an appropriate texture. In particular, if the salt content is less than 1%, not only may off-flavors occur in the kimchi being produced, but there may also be a problem of deterioration in the texture of the kimchi, and if it exceeds 5%, the taste of the kimchi may deteriorate, leading to a problem of reduced overall palatability.

[0061]

[0062] The above kimchi seasoning may include one or more selected from shredded radish, kelp extract, anchovy powder, dried pollack head powder, purified water, fish sauce, white sugar, shredded green onion, table salt, salted shrimp, wheat flour, corn syrup, red pepper powder, kimchi paste (mixed rice paste), minced garlic, minced onion, salt, and lactic acid bacteria for kimchi fermentation, and preferably may include one or more selected from shredded radish, kelp extract, red pepper powder, kimchi paste, minced garlic, minced onion, salt, and lactic acid bacteria for kimchi fermentation, and most preferably may include shredded radish, kelp extract, red pepper powder, kimchi paste, minced garlic, minced onion, salt, and lactic acid bacteria for kimchi fermentation.

[0063] Here, the lactic acid bacteria for kimchi fermentation may include one or more selected from the group consisting of Leuconostoc mesenteroides, Leuconostoc citreum, Lactobacillus plantarum, Lactobacillus sakei, Weiseella koreensis, and Weissella cibaria.

[0064] In addition, the above kimchi paste may be a glutinous rice paste prepared by adding glutinous rice flour to water and mixing it over medium and / or low heat.

[0065] Specifically, the above kimchi seasoning can be prepared by inoculating a seasoning base with lactic acid bacteria for kimchi fermentation.

[0066]

[0067] In one embodiment of the present invention, the kimchi seasoning may contain 0.01 to 0.05 weight%, preferably 0.02 to 0.04 weight%, of lactic acid bacteria for kimchi fermentation based on the total weight%. If the lactic acid bacteria for kimchi fermentation is below the above range, the initial inoculation density of the lactic acid bacteria is low, which may result in unstable fermentation or a delay in time during the early stages of maturation, thereby increasing the risk of fermentation deviation or the proliferation of spoilage bacteria. If the lactic acid bacteria exceed the above range, the fermentation speed becomes excessively fast due to the excessive growth of the lactic acid bacteria, which may cause problems such as a rapid increase in the acidity of the kimchi or a higher possibility of off-flavor development. Therefore, satisfying the above range is desirable as it enables stable growth of the lactic acid bacteria and uniform initiation of fermentation, thereby simultaneously ensuring the reproducibility of fermentation quality and the stability of the kimchi flavor.

[0068] In addition, the seasoning base may be prepared by mixing 20 to 60 parts by weight of kelp extract, preferably 25 to 40 parts by weight; 56 to 96 parts by weight of red chili powder, preferably 66 to 86 parts by weight; 5 to 35 parts by weight of kimchi paste, preferably 10 to 25 parts by weight; 8 to 24 parts by weight of minced garlic, preferably 12 to 20 parts by weight; 8 to 24 parts by weight of minced onion, preferably 12 to 20 parts by weight; 6 to 18 parts by weight of salt, preferably 8 to 16 parts by weight; and 0.1 to 10 parts by weight of lactic acid bacteria for kimchi fermentation, preferably 0.5 to 5 parts by weight. By manufacturing kimchi using a seasoning base prepared to satisfy these weight ranges, the kimchi of the present invention not only has excellent flavor with minimal off-odor, but also excellent texture, taste, and overall palatability, allowing anyone of all ages to consume it deliciously and healthily, and is delicious and appealing not only to Korean citizens but also to foreigners. It can be consumed healthily.

[0069]

[0070] In one embodiment of the present invention, the kimchi seasoning mixture may be a mixture of 75 to 95% by weight, preferably 80 to 90% by weight, of pickled napa cabbage and 5 to 25% by weight, preferably 10 to 30% by weight, of kimchi seasoning. If the weight ratio of the pickled napa cabbage is less than 75% by weight, the texture and shape of the napa cabbage, which is the main ingredient of kimchi, may be insufficient, and there is a risk that the essential characteristics of kimchi may be weakened. Conversely, if it exceeds 95% by weight, the fermentation-inducing components of the kimchi seasoning (e.g., lactic acid bacteria, sugars, amino acids, etc.) may be diluted, which may be disadvantageous for ensuring the fermentation speed and quality uniformity. In addition, if the ratio of the kimchi seasoning is lowered to less than 5% by weight, the supply of components capable of inducing fermentation becomes insufficient, which may result in delayed initial fermentation and a decrease in flavor. If it exceeds 25% by weight, the fermentation may proceed rapidly due to excessive seasoning, or the intensity and viscosity of the taste may become excessively high, which may have a negative effect on consumer preference.

[0071] Furthermore, by satisfying the mixing ratio of the pickled cabbage and kimchi seasoning described above, the kimchi of the present invention not only has excellent flavor with minimal off-odor, but also excellent texture, taste, and overall palatability, allowing anyone of any age to consume it deliciously and healthily. It can be consumed deliciously and healthily not only by Korean citizens but also by foreigners. Additionally, manufacturing stability and quality uniformity of the kimchi can be ensured.

[0072]

[0073] In addition, in one embodiment of the present invention, the method for manufacturing kimchi may include a second step of aging the kimchi seasoning mixture to produce an aged kimchi product.

[0074] The second stage of the aging process may include the second-1 stage and the second-2 stage.

[0075] Step 2-1 of the method for manufacturing kimchi according to the present invention may involve first aging the kimchi seasoning mixture at a temperature of 4 to 10°C, preferably 5 to 6°C, for 1 to 3 days, preferably 1 to 2 days. If the first aging temperature is less than 4°C, there may be a problem with poor fermentation by lactic acid bacteria for kimchi fermentation, and if it exceeds 10°C, the sourness of the kimchi may increase, leading to a decrease in overall palatability. Additionally, if the first aging time is less than 1 day, there may be a problem with the temperature of the kimchi seasoning mixture not dropping to the desired temperature, and if it exceeds 3 days, the activity of lactic acid bacteria for kimchi fermentation may increase, exceeding the desired range of sourness of the kimchi, or off-flavor may occur, leading to a decrease in flavor.

[0076] Step 2-2 of the method for manufacturing kimchi according to the present invention may produce a kimchi product by secondarily fermenting the kimchi seasoning mixture that has been first fermented at a temperature of 1 to 5°C, preferably 2 to 3°C, for 3 to 7 days, preferably 4 to 6 days.

[0077] If the secondary fermentation temperature is less than 1℃, the secondary fermentation period increases, which may cause economic problems; if it exceeds 5℃, the activity of lactic acid bacteria for kimchi fermentation increases, which may cause the desired range of sourness of the kimchi to be exceeded or off-flavors to occur, leading to a decrease in flavor. Additionally, if the secondary fermentation time is less than 3 days, there may be a problem with the kimchi not being fully fermented, and if it exceeds 7 days, there may be a problem with the desired range of sourness of the kimchi being exceeded.

[0078] In addition, the second stage of the aging process may include stages 2-1 to 2-3.

[0079] Step 2-1 of the method for manufacturing kimchi according to the present invention may involve first aging the kimchi seasoning mixture at a temperature of 5 to 12°C, preferably 7 to 10°C, for 1 to 5 days, preferably 2 to 3 days. If the first aging temperature is less than 5°C, there may be a problem with poor fermentation by lactic acid bacteria for kimchi fermentation, and if it exceeds 10°C, the sourness of the kimchi may increase, leading to a decrease in overall palatability. Additionally, if the first aging time is less than 1 day, there may be a problem with the temperature of the kimchi seasoning mixture not dropping to the desired temperature, and if it exceeds 5 days, the activity of lactic acid bacteria for kimchi fermentation may increase, exceeding the desired range of sourness of the kimchi, or off-flavor may occur, leading to a decrease in flavor.

[0080] Step 2-2 of the method for manufacturing kimchi according to the present invention may involve aging the kimchi seasoning mixture that has been aged first for 9 to 15 days, preferably 11 to 13 days, at a temperature of 3 to 5°C, preferably 3.5 to 4.5°C. If the temperature for the second aging is less than 3°C, the second aging period may increase, which may lead to economic issues; if it exceeds 5°C, the activity of lactic acid bacteria for kimchi fermentation may increase, causing the desired range of sourness of the kimchi to be exceeded or off-flavors to occur, which may result in a decrease in flavor. Additionally, if the second aging period is less than 9 days, the kimchi may not be fully aged, and if it exceeds 15 days, the desired range of sourness of the kimchi may be exceeded.

[0081] Step 2-3 of the method for manufacturing kimchi according to the present invention may produce a kimchi product by 3-aging the kimchi seasoning mixture that has been 2-aged at a temperature of -1 to 3°C, preferably -1 to 1°C, for 1 to 5 days, preferably 1 to 3 days. If the 3-aging temperature is below -1°C, the napa cabbage may freeze, and subsequent thawing may destroy the tissue of the napa cabbage, leading to a decrease in taste as well as texture. If the temperature exceeds 3°C, the activity of lactic acid bacteria for kimchi fermentation may increase, causing the desired range of sourness of the kimchi to be exceeded or off-flavors to occur, leading to a decrease in flavor.

[0082] In addition, the step of preparing the kimchi fermentation product of the second stage above may include the following steps 2-1 to 2-4.

[0083] Specifically, the above 2-1 step may be a step of first aging the kimchi seasoning mixture at a temperature of 10 to 15°C for 1 to 7 days, preferably at a temperature of 12 to 15°C for 1 to 5 days, and more preferably at a temperature of 12 to 13°C for 2 to 3 days. If the first aging temperature is below the above temperature, there may be a problem that fermentation by lactic acid bacteria for kimchi fermentation does not occur properly, and if it exceeds the above range, there may be a problem that the sourness of the kimchi increases, thereby lowering the overall palatability. In addition, if the first aging time is below the above range, there may be a problem that the temperature of the kimchi seasoning mixture does not drop to the desired level for use, and if it exceeds the above range, there may be a problem that the activity of lactic acid bacteria for kimchi fermentation increases, exceeding the desired range of sourness of the kimchi, or off-flavor occurs, thereby lowering the flavor.

[0084] In addition, the above 2-2 step may be a step of secondarily aging the kimchi seasoning mixture that has been first aged at a temperature of 5 to 10°C for 7 to 14 days, preferably at a temperature of 7 to 10°C for 7 to 10 days, and more preferably at a temperature of 7 to 8°C for 8 to 10 days. If the second aging temperature is below the above range, the second aging period increases, which may cause economic problems; if it exceeds the above range, the activity of lactic acid bacteria for kimchi fermentation increases, which may exceed the desired range of sourness of the kimchi or cause off-flavors, resulting in a decrease in flavor. Additionally, if the second aging time is below the above range, there may be a problem of the kimchi not being aged, and if it exceeds the above range, there may be a problem of exceeding the desired range of sourness of the kimchi.

[0085] In addition, the second and third steps may be steps of aging the kimchi seasoning mixture that has been aged twice for 1 to 5 days at a temperature of -1 to 2°C, preferably for 1 to 5 days at a temperature of -1 to 1°C, and more preferably for 1 to 3 days at a temperature of -1 to 1°C. If the temperature for the third aging is below the above range, the cabbage may freeze, and there may be a problem where the cabbage tissue is destroyed by subsequent thawing, resulting in a decrease in taste as well as texture. If the temperature exceeds the above range, the activity of lactic acid bacteria for kimchi fermentation increases, which may exceed the desired range of sourness of the kimchi or cause off-flavors, resulting in a decrease in flavor.

[0086] In addition, the above steps 2-4 may be steps of aging the kimchi seasoning mixture that has undergone the third aging process for 2 to 4 days at a temperature of 2 to 4°C for the fourth aging process, preferably for 1 to 3 days at a temperature of 2 to 3°C, and more preferably for 2 to 3 days at a temperature of 2 to 3°C. As described above, by raising the temperature in the final step, lactic acid bacteria are slightly activated, thereby enhancing the probiotic effect, strengthening the flavor, softening the texture, and achieving a balance of sourness and umami. If the temperature for the fourth aging process is below the above range, the aging process may be excessively delayed, impairing the uniformity of fermentation, or the final fermentation stabilization effect for removing off-odors and stabilizing quality may not be sufficiently manifested. Conversely, if the temperature exceeds the above range, fermentation may be reactivated, causing the acidity to rise excessively or a slight off-odor to reappear, which may affect the final quality of the kimchi. Therefore, maintaining a low temperature during the fourth aging stage is a technically effective condition for stabilizing the fermentation of the kimchi and optimally controlling the quality state before ultra-high pressure sterilization.

[0087] That is, the second step of preparing the kimchi fermentation product is preferably to satisfy the above conditions.

[0088]

[0089]

[0090] In one embodiment of the present invention, the kimchi fermentation product may have an acidity of 0.8 to 1.2%, preferably 0.80 to 1.0%, and more preferably 0.80 to 0.95%. The above acidity range reflects a state in which the activity of lactic acid bacteria is appropriately maintained during the kimchi fermentation process and fermentation is sufficiently achieved, and is a level that ensures uniform fermentation quality at the point prior to ultra-high pressure sterilization. In particular, if the acidity of the kimchi fermentation product is below the above range, there is a concern that fermentation is insufficient, resulting in weak flavor or insufficient microbial safety; conversely, if it exceeds the above range, problems such as excessive acidity due to over-fermentation, reduced palatability, and softening of the texture may occur. Therefore, in the present invention, by performing ultra-high pressure sterilization at a point where the above acidity range is satisfied, the point at which fermentation stops can be quantitatively controlled, and the acidity and flavor of the final product can be maintained consistently.

[0091]

[0092] In addition, in one embodiment of the present invention, the kimchi fermentation product may have a pH of 3.7 to 4.6, preferably a pH of 3.9 to 4.4, and more preferably a pH of 4.0 to 4.3. If the pH is below the above range, fermentation proceeds excessively, resulting in strong acidity, a soft texture, and reduced palatability. On the other hand, if the pH exceeds the above range, fermentation is not sufficiently carried out, resulting in weak flavor, and lactic acid production by lactic acid bacteria is insufficient, which may impair quality stability during storage. Therefore, it is desirable to satisfy the above range.

[0093]

[0094] In addition, in one embodiment of the present invention, the kimchi fermentation product may have a salt content of 1.4 to 2.5%, preferably 1.5 to 2.0%, and more preferably 1.6 to 1.9%. If the salt content is below the above range, the microbial control ability during fermentation is weakened, which may increase the possibility of off-flavor generation or contamination by spoilage bacteria; if it exceeds the above range, the salty taste becomes strong and the growth of lactic acid bacteria is inhibited, which may have a negative effect on the fermentation speed and quality, so it is desirable to satisfy the above range.

[0095]

[0096] In addition, in one embodiment of the present invention, the kimchi fermentation product may have a sugar content of 9.0 to 11.5°Brix, preferably 9.2 to 11.0°Brix, and more preferably 9.5 to 10.5°Brix. If the sugar content is below the above range, umami and flavor may be lacking, and activation may be delayed due to a lack of substrate for lactic acid bacteria in the early stages of fermentation. On the other hand, if the sugar content exceeds the above range, the fermentation speed may become excessively fast due to an excess of sugars, or some of the sugars may remain in a non-fermented state, resulting in excessively high viscosity and a greater possibility of off-flavor occurring during storage. Therefore, it is desirable to satisfy the above range.

[0097]

[0098] Finally, in one embodiment of the present invention, the method for manufacturing kimchi may include a third step of manufacturing kimchi by sterilizing the kimchi fermentation product under ultra-high pressure.

[0099] The sterilization process of the third step above may include the following steps 3-1 to 3-3.

[0100] Step 3-1 of the method for manufacturing kimchi according to the present invention may sterilize the fermented kimchi at a pressure of 4,000 to 6,000 bar, preferably 4,500 to 5,500 bar for 1 to 10 minutes, preferably 3 to 7 minutes. Additionally, Step 3-1 may be performed at a temperature of 15 to 25℃, preferably 20 to 25℃.

[0101] Step 3-2 of the method for manufacturing kimchi according to the present invention may maintain the kimchi fermented product that has been sterilized once at a temperature of 10 to 30°C, preferably 15 to 25°C, for 0.5 to 5 minutes, preferably 2 to 4 minutes.

[0102] In the third step of the method for manufacturing kimchi according to the present invention, the kimchi may be manufactured by secondarily sterilizing the kimchi fermented product maintained in the third step at a pressure of 4,000 to 6,000 bar, preferably 4,500 to 5,500 bar, for 1 to 10 minutes, preferably 3 to 7 minutes. Additionally, the third step may be performed at a temperature of 15 to 25℃, preferably 20 to 25℃.

[0103] As such, the sterilization process of the present invention does not perform sterilization only once, but rather maintains the product after the first sterilization and performs a second sterilization. Consequently, the kimchi produced by the present invention has excellent flavor with minimal off-odor, as well as excellent texture, taste, and overall palatability, allowing anyone of any age to consume it deliciously and healthily. Furthermore, it can be consumed deliciously and healthily not only by Korean citizens but also by foreigners. If the sterilization process were performed only once without including a maintenance step, there may be a problem where lactic acid bacteria for kimchi fermentation proliferate during refrigeration or room temperature distribution, causing the sourness of the kimchi to exceed the acceptable range or off-odor to occur, thereby degrading the flavor.

[0104] In addition, the sterilization process of the third step described above may include the following steps 3-1 to 3-3.

[0105] Step 3-1 of the method for manufacturing kimchi according to the present invention may sterilize the kimchi fermentation product for 1 to 10 minutes, preferably 3 to 7 minutes, at a temperature of 15 to 30°C, preferably 20 to 25°C, and a pressure of 4,000 to 6,000 bar, preferably 4,500 to 5,500 bar.

[0106] Step 3-2 of the method for manufacturing kimchi according to the present invention may refrigerate and age the kimchi that has been sterilized once at a temperature of 0 to 10°C, preferably 7 to 8°C, for 1 to 5 days, preferably 2 to 3 days.

[0107] Step 3-3 of the method for manufacturing kimchi according to the present invention may be used to manufacture kimchi by sterilizing the refrigerated kimchi product at a temperature of 15 to 30°C, preferably 20 to 25°C, and a pressure of 4,000 to 6,000 bar, preferably 4,500 to 5,500 bar, for 1 to 10 minutes, preferably 3 to 7 minutes. As such, the sterilization process of the present invention does not perform sterilization only once, but rather performs aging at room temperature after the first sterilization and then performs a second sterilization. Consequently, the kimchi produced by the present invention has excellent flavor with minimal off-odor, as well as excellent texture, taste, and overall palatability, allowing anyone of any age to consume it deliciously and healthily, and enabling not only Korean citizens but also foreigners to consume it deliciously and healthily. If the sterilization process is performed only once without including a refrigerated aging process, there may be a problem where lactic acid bacteria for kimchi fermentation proliferate during refrigeration or room temperature distribution of the manufactured kimchi, causing the sourness of the kimchi to exceed the range or off-flavors to develop, thereby degrading the flavor.

[0108] In addition, the ultra-high pressure sterilization process of the third step described above may include the following steps 3-1 to 3-3.

[0109] The above 3-1 step may sterilize the fermented kimchi at a pressure of 4,000 to 6,000 bar, preferably 4,500 to 5,500 bar, for 1 to 10 minutes, preferably 3 to 7 minutes. The pressure and time conditions of the above 3-1 step contribute to effectively reducing the survival rate of lactic acid bacteria and general bacteria while ensuring that the texture of the kimchi, the color of the seasoning, and the flavor components are not damaged.

[0110] In addition, Step 3-1 can be performed at a temperature of 15 to 25°C, preferably 20 to 25°C. If the temperature is below the above range, the pressure-temperature balance inside the kimchi fermentation product becomes unstable during high-pressure treatment, which may reduce sterilization efficiency; conversely, if the temperature exceeds the above range, changes in the quality of components within the kimchi (e.g., loss of volatile aroma components, softening of tissue) may occur, so it is desirable to satisfy the above range.

[0111] Therefore, the combination of pressure, time, and temperature in the above 3-1 step is a condition suitable for maintaining the unique quality of kimchi while meeting the purpose of ultra-high pressure sterilization, and by satisfying the above range, hygiene and flavor can be achieved simultaneously.

[0112] In addition, Step 3-2 may maintain the primary sterilized fermented kimchi at a temperature of 1 to 5°C, preferably 1 to 3°C, for 0.5 to 5 minutes, preferably 0.5 to 1.5 minutes. If the temperature is below the above range, the temperature balance inside the fermented kimchi changes rapidly, which may cause stress to the tissue or affect the subsequent sterilization effect. On the other hand, if the temperature exceeds the above range, there is a higher possibility of reactivation of remaining bacteria immediately after sterilization, and micro-fermentation may resume, leading to concerns about uneven quality. Furthermore, if the maintenance time is below the above range, the heat and pressure buffering effect immediately after sterilization does not occur sufficiently, making it difficult to stabilize the internal temperature of the kimchi; if the maintenance time exceeds the above range, the tissue may unnecessarily soften or sensory quality may deteriorate. Therefore, it is desirable to satisfy the above range.

[0113] Therefore, the above maintenance step can restore the thermal and physical equilibrium of the kimchi fermented product immediately after sterilization and contribute to the alignment of conditions for secondary sterilization, thereby increasing the hygiene and reproducibility of the entire process.

[0114] In addition, the above 3-3 step can be performed under the same conditions as the above 3-1 step.

[0115] As such, the sterilization process of the present invention performs sterilization not only once, but also performs a second sterilization after a step of maintaining the temperature for a certain period of time following the first sterilization, thereby having the effect of simultaneously securing hygiene and quality stability that cannot be obtained in a single sterilization process.

[0116] First, fermentation is stopped by rapidly inhibiting the growth of lactic acid bacteria and general bacteria within the kimchi through primary sterilization in Step 3-1, and subsequently, a stabilization period against thermal stress caused by sterilization is provided by maintaining the temperature within the aforementioned temperature range for a short time in Step 3-2. This maintenance stage contributes to inducing a state of cessation of the possibility of minute viable bacteria remaining while minimizing tissue changes and damage to flavor.

[0117] The subsequent secondary sterilization in the 3-3 stage effectively removes resistant microorganisms that were not removed during the primary sterilization and maintenance stage, as well as volatile microbial byproducts generated during fermentation, thereby fundamentally blocking the possibility of microbial regrowth during the storage of kimchi.

[0118] Therefore, the dual sterilization process of the present invention is an effective means to simultaneously ensure the sensory quality and hygiene of kimchi at the point of fermentation cessation, and possesses technical features highly suitable for industrial manufacturing processes for long-term storage and distribution.

[0119] As a result, the kimchi of the present invention has excellent flavor with minimal off-odor, as well as excellent texture, taste, and overall palatability, so that anyone of any age can consume it deliciously and healthily, and not only Korean citizens but also foreigners can consume it deliciously and healthily. If the sterilization process is performed only once without including a maintenance process, there may be a problem where lactic acid bacteria for kimchi fermentation proliferate during refrigeration or room temperature distribution of the manufactured kimchi, causing the sourness of the kimchi to exceed the range or off-odor to occur, thereby degrading the flavor; therefore, it is desirable to satisfy the above conditions.

[0120]

[0121] Furthermore, kimchi produced by the method of producing kimchi according to the present invention may have an acidity of 0.1 to 0.3%, preferably 0.12 to 0.28%, more preferably 0.15 to 0.25%, and even more preferably 0.18 to 0.22%.

[0122] In addition, kimchi produced by the method of producing kimchi according to the present invention may have a pH of 5.0 to 6.0, preferably 5.2 to 5.8, more preferably 5.3 to 5.6, and even more preferably 5.4 to 5.5.

[0123] In addition, kimchi produced by the method of producing kimchi according to the present invention may have a salt content of 0.8 to 2.6%, preferably 1.0 to 2.0%, and more preferably 1.2 to 1.8%.

[0124] In addition, kimchi produced by the method of producing kimchi according to the present invention may have a sugar content of 9.0 to 12.0°Brix, preferably 9.5 to 11.5°Brix, and more preferably 10.0 to 11.0°Brix.

[0125] In addition, kimchi produced by the method of producing kimchi according to the present invention may have an acidity of 0.3 to 1.0%, preferably 0.31 to 0.9%, more preferably 0.5 to 0.9%, and even more preferably 0.6 to 0.8%.

[0126] In addition, kimchi produced by the method of producing kimchi according to the present invention may have a pH of 4.0 to 6.0, preferably 4.1 to 5.5, more preferably 4.2 to 5.2, and even more preferably 4.3 to 4.7.

[0127] In addition, kimchi produced by the method of producing kimchi according to the present invention may have a salt content of 0.8 to 2.6%, preferably 1.2 to 2.2%, and more preferably 1.5 to 1.9%.

[0128] In addition, kimchi produced by the method of producing kimchi according to the present invention may have a sugar content of 9.0 to 12.0°Brix, preferably 9.5 to 11.5°Brix, and more preferably 10.0 to 11.0°Brix.

[0129] In addition, kimchi produced by the method of producing kimchi according to the present invention may have an acidity of 0.91 to 1.7%, preferably 0.91 to 1.2%, and more preferably 0.95 to 1.1%. The above acidity range is a level at which hygienic quality and flavor can be simultaneously secured when the lactic acid fermentation of the kimchi has proceeded sufficiently, and a balance of flavors can be maintained in which sourness is appropriately formed to harmonize with umami. If the acidity is below the above range, fermentation is not sufficiently carried out, resulting in weak flavor or residual off-flavors, and quality variability during storage may increase. On the other hand, if the acidity exceeds the above range, palatability decreases due to excessive acidity, the texture of the kimchi becomes soft, and quality degradation due to over-ripening may occur. Therefore, it is desirable to satisfy the above range.

[0130] The kimchi according to the present invention may have a pH of 3.5 to 4.4, preferably 3.7 to 4.3, and more preferably 3.9 to 4.1. If the pH falls below the above range, the acidity becomes excessively high, resulting in an overly strong sour taste and tissue softening, which may lower palatability. On the other hand, if the pH exceeds the above range, fermentation does not proceed sufficiently, resulting in a weak flavor and compromised quality stability during storage. Therefore, it is desirable to satisfy the above pH range to maintain a balance between fermentation stability and sensory quality.

[0131] In addition, the kimchi according to the present invention may have a salt content of 1.3 to 2.4%, preferably 1.5 to 2.1%, and more preferably 1.6 to 2.0%. If the salt content is below the above range, the inhibitory effect against spoilage bacteria during storage may be weakened, which may lower hygiene and increase the risk of off-flavors occurring during fermentation. On the other hand, if it exceeds the above range, the salty taste may become too strong, which may lower palatability and inhibit the growth of lactic acid bacteria, which may adversely affect the fermentation speed or uniformity. Therefore, it is desirable for the salt content to satisfy the above range in terms of maintaining flavor and ensuring microbial stability.

[0132] In addition, the kimchi according to the present invention may have a sugar content of 7.5 to 11.0°Brix, preferably 8.0 to 10.5°Brix, and more preferably 8.5 to 10.2°Brix. If the sugar content is below the above range, the sweetness is insufficient and there is a lack of substrate for lactic acid fermentation, which may inhibit initial fermentation activation. On the other hand, if it exceeds the above range, fermentation proceeds rapidly due to excessive sugar, making it difficult to control acidity and off-flavors, and residual sugar may remain, increasing viscosity or causing severe quality changes during storage. Therefore, it is desirable to satisfy the above range for fermentation stability and harmony of taste.

[0133] Meanwhile, the kimchi produced by the method of producing kimchi according to the present invention satisfies all of the acidity, pH, salinity, and sugar content within the appropriate ranges described above, thereby having excellent flavor with minimal off-odor, as well as excellent texture, taste, and overall palatability. Consequently, it can be consumed deliciously and healthily by anyone, regardless of age or gender, and can be enjoyed not only by Korean citizens but also by foreigners.

[0134]

[0135] Although the present invention has been described above with reference to specific embodiments, this is merely illustrative and does not limit the specific embodiments of the invention. Those skilled in the art will understand that various modifications and applications not exemplified above are possible within the scope of the essential characteristics of the invention.

[0136]

[0137] The present invention will be described in more detail below through examples. The following examples are presented merely as illustrative examples to explain the invention more specifically, and it will be obvious to those skilled in the art that the scope of the invention is not to be interpreted as being limited by these examples.

[0138]

[0139] Example: Preparation of Kimchi

[0140] 1. Example 1

[0141] Preparation Example 1-1: Preparation of pickled cabbage

[0142] (1) After removing the outer leaves and washing to remove foreign matter, I prepared a cabbage that was cut in half.

[0143] (2) The prepared cabbage was soaked in brine at a temperature of 15°C and a salt content of 11% for 16 hours, then washed to produce pickled cabbage with a salt content of 1.3%.

[0144]

[0145] Comparative Preparation Example 1-1: Preparation of pickled cabbage

[0146] (1) After removing the outer leaves and washing to remove foreign matter, I prepared a cabbage that was cut in half.

[0147] (2) The prepared cabbage was soaked in brine at a temperature of 15°C and a salt content of 5% for 5 hours, then washed to produce pickled cabbage with a salt content of 0.47%.

[0148]

[0149] Comparative Preparation Example 1-2: Preparation of Pickled Cabbage

[0150] (1) After removing the outer leaves and washing to remove foreign matter, I prepared a cabbage that was cut in half.

[0151] (2) The prepared cabbage was soaked in brine at a temperature of 15°C and a salt content of 7% for 7 hours, then washed to produce pickled cabbage with a salt content of 0.87%.

[0152]

[0153] Comparative Preparation Example 1-3: Preparation of Pickled Cabbage

[0154] (1) After removing the outer leaves and washing to remove foreign matter, I prepared a cabbage that was cut in half.

[0155] (2) The prepared cabbage was soaked in brine at a temperature of 15°C and a salt content of 8% for 9 hours, then washed to produce pickled cabbage with a salt content of 1.07%.

[0156]

[0157] Comparative Preparation Example 1-4: Preparation of pickled cabbage

[0158] (1) After removing the outer leaves and washing to remove foreign matter, I prepared a cabbage that was cut in half.

[0159] (2) The prepared cabbage was soaked in brine at a temperature of 15°C and a salt content of 12% for 15 hours, and then washed to produce pickled cabbage with a salt content of 1.47%.

[0160]

[0161] Comparative Preparation Example 1-5: Preparation of pickled cabbage

[0162] (1) After removing the outer leaves and washing to remove foreign matter, I prepared a cabbage that was cut in half.

[0163] (2) The prepared cabbage was soaked in brine at a temperature of 15°C and a salinity of 14% for 17 hours, then washed to produce pickled cabbage with a salinity of 1.77%.

[0164]

[0165] Comparative Preparation Example 1-6: Preparation of pickled cabbage

[0166] (1) After removing the outer leaves and washing to remove foreign matter, I prepared a cabbage that was cut in half.

[0167] (2) The prepared cabbage was soaked in brine at a temperature of 15°C and a salt content of 15% for 20 hours, and then washed to produce pickled cabbage with a salt content of 1.97%.

[0168]

[0169] Preparation Example 1-2: Preparation of Kimchi Seasoning

[0170] (1) A seasoning base was prepared by mixing 40 parts by weight of kelp extract, 76 parts by weight of red pepper powder, 20 parts by weight of kimchi paste, 16 parts by weight of minced garlic, 16 parts by weight of minced onion, and 0.2 parts by weight of salt with respect to 100 parts by weight of shredded radish.

[0171] (2) Kimchi seasoning was prepared by inoculating the prepared seasoning base with lactic acid bacteria for kimchi fermentation. At this time, the kimchi seasoning contained 0.005% by weight of lactic acid bacteria for kimchi fermentation relative to the total weight, and Lactobacillus plantarum was used as the lactic acid bacteria for kimchi fermentation.

[0172]

[0173] Example 1-1: Preparation of Kimchi

[0174] (1) A kimchi seasoning mixture was prepared by mixing the pickled cabbage prepared in Preparation Example 1-1 and the kimchi seasoning prepared in Preparation Example 2. At this time, the kimchi seasoning mixture was mixed with 85% by weight of the pickled cabbage prepared in Preparation Example 1-1 and 15% by weight of the kimchi seasoning prepared in Preparation Example 1-2, based on the total weight percentage.

[0175] (2) The kimchi seasoning mixture prepared was aged to produce kimchi.

[0176] Specifically, the prepared kimchi seasoning mixture was first aged at a temperature of 5°C for 1 day and secondly aged at a temperature of 3°C for 5 days to produce a fermented kimchi product.

[0177] (3) The kimchi was sterilized using ultra-high pressure to produce kimchi.

[0178] Specifically, the prepared fermented kimchi was placed into an ultra-high pressure sterilizer and subjected to primary sterilization for 5 minutes at a temperature of 20°C and a pressure of 5,000 bar. Afterward, it was maintained at a temperature of 20°C for 3 minutes without applying pressure, and then placed back into the ultra-high pressure sterilizer to perform secondary sterilization for 5 minutes at a temperature of 20°C and a pressure of 5,000 bar, thereby producing kimchi.

[0179]

[0180] Example 1-2: Preparation of Kimchi

[0181] (1) A kimchi seasoning mixture was prepared by mixing the pickled cabbage prepared in Comparative Preparation Example 1-1 and the kimchi seasoning prepared in Preparation Example 2. At this time, the kimchi seasoning mixture was mixed with 85% by weight of the pickled cabbage prepared in Preparation Example 1-1 and 15% by weight of the kimchi seasoning prepared in Preparation Example 1-2, based on the total weight percentage.

[0182] (2) The kimchi seasoning mixture prepared was aged to produce kimchi.

[0183] Specifically, the prepared kimchi seasoning mixture was first aged at a temperature of 10℃ for 1 day and secondly aged at a temperature of 3℃ for 7 days to produce a fermented kimchi product.

[0184] (3) The kimchi was sterilized using ultra-high pressure to produce kimchi.

[0185] Specifically, the prepared fermented kimchi was placed into an ultra-high pressure sterilizer and subjected to primary sterilization for 10 minutes at a temperature of 20°C and a pressure of 6,000 bar. Afterward, it was maintained at a temperature of 20°C for 5 minutes without applying pressure, and then placed back into the ultra-high pressure sterilizer to perform secondary sterilization for 10 minutes at a temperature of 20°C and a pressure of 6,000 bar to produce kimchi.

[0186]

[0187] Examples 1-3: Preparation of Kimchi

[0188] (1) A kimchi seasoning mixture was prepared by mixing the pickled cabbage prepared in Comparative Preparation Example 1-2, the kimchi seasoning prepared in Preparation Example 2, and sugar. At this time, the kimchi seasoning mixture was mixed with 85% by weight of the pickled cabbage prepared in Preparation Example 1-1, 14.5% by weight of the kimchi seasoning prepared in Preparation Example 1-2, and 0.5% by weight of sugar, based on the total weight%.

[0189] (2) The kimchi seasoning mixture prepared was aged to produce kimchi.

[0190] Specifically, the prepared kimchi seasoning mixture was first aged at a temperature of 10℃ for 1 day and secondly aged at a temperature of 3℃ for 7 days to produce a fermented kimchi product.

[0191] (3) The kimchi was sterilized using ultra-high pressure to produce kimchi.

[0192] Specifically, the prepared fermented kimchi was placed into an ultra-high pressure sterilizer and subjected to primary sterilization for 8 minutes at a temperature of 20°C and a pressure of 5,500 bar. Afterward, it was maintained at a temperature of 20°C for 5 minutes without applying pressure, and then placed back into the ultra-high pressure sterilizer to perform secondary sterilization for 8 minutes at a temperature of 20°C and a pressure of 5,500 bar, thereby producing kimchi.

[0193]

[0194] Examples 1-4: Preparation of Kimchi

[0195] (1) A kimchi seasoning mixture was prepared by mixing the pickled cabbage prepared in Comparative Preparation Example 1-3, the kimchi seasoning prepared in Preparation Example 2, and sugar. At this time, the kimchi seasoning mixture was mixed with 85% by weight of the pickled cabbage prepared in Preparation Example 1-1, 14% by weight of the kimchi seasoning prepared in Preparation Example 1-2, and 1.0% by weight of sugar, based on the total weight%.

[0196] (2) The kimchi seasoning mixture prepared was aged to produce kimchi.

[0197] Specifically, the prepared kimchi seasoning mixture was first aged at a temperature of 10℃ for 2 days and secondly aged at a temperature of 3℃ for 7 days to produce a fermented kimchi product.

[0198] (3) The kimchi was sterilized using ultra-high pressure to produce kimchi.

[0199] Specifically, the prepared fermented kimchi was placed into an ultra-high pressure sterilizer and subjected to primary sterilization for 6 minutes at a temperature of 20°C and a pressure of 5,000 bar. Afterward, it was maintained at a temperature of 20°C for 5 minutes without applying pressure, and then placed back into the ultra-high pressure sterilizer to perform secondary sterilization for 6 minutes at a temperature of 20°C and a pressure of 5,000 bar, thereby producing kimchi.

[0200]

[0201] Examples 1-5: Preparation of Kimchi

[0202] (1) A kimchi seasoning mixture was prepared by mixing the pickled cabbage prepared in Comparative Preparation Example 1-4, the kimchi seasoning prepared in Preparation Example 2, and sugar. At this time, the kimchi seasoning mixture was mixed with 85% by weight of the pickled cabbage prepared in Preparation Example 1-1, 13% by weight of the kimchi seasoning prepared in Preparation Example 1-2, and 2.0% by weight of sugar, based on the total weight%.

[0203] (2) The kimchi seasoning mixture prepared was aged to produce kimchi.

[0204] Specifically, the prepared kimchi seasoning mixture was first aged at a temperature of 10℃ for 3 days and secondly aged at a temperature of 5℃ for 7 days to produce a fermented kimchi product.

[0205] (3) The kimchi was sterilized using ultra-high pressure to produce kimchi.

[0206] Specifically, the prepared fermented kimchi was placed into an ultra-high pressure sterilizer and subjected to primary sterilization for 5 minutes at a temperature of 20°C and a pressure of 4,500 bar. Afterward, it was maintained at a temperature of 20°C for 5 minutes without applying pressure, and then placed back into an ultra-high pressure sterilizer to perform secondary sterilization for 5 minutes at a temperature of 20°C and a pressure of 4,500 bar, thereby producing kimchi.

[0207]

[0208] Examples 1-6: Preparation of Kimchi

[0209] (1) A kimchi seasoning mixture was prepared by mixing the pickled cabbage prepared in Comparative Preparation Example 1-5, the kimchi seasoning prepared in Preparation Example 2, and sugar. At this time, the kimchi seasoning mixture was mixed with 85% by weight of the pickled cabbage prepared in Preparation Example 1-1, 12.5% ​​by weight of the kimchi seasoning prepared in Preparation Example 1-2, and 2.5% by weight of sugar, based on the total weight%.

[0210] (2) The kimchi seasoning mixture prepared was aged to produce kimchi.

[0211] Specifically, the prepared kimchi seasoning mixture was first aged at a temperature of 10℃ for 3 days and secondly aged at a temperature of 5℃ for 7 days to produce a fermented kimchi product.

[0212] (3) The kimchi was sterilized using ultra-high pressure to produce kimchi.

[0213] Specifically, the prepared fermented kimchi was placed into an ultra-high pressure sterilizer and subjected to primary sterilization for 5 minutes at a temperature of 20°C and a pressure of 4,500 bar. Afterward, it was maintained at a temperature of 20°C for 5 minutes without applying pressure, and then placed back into an ultra-high pressure sterilizer to perform secondary sterilization for 5 minutes at a temperature of 20°C and a pressure of 4,500 bar, thereby producing kimchi.

[0214]

[0215] Examples 1-7: Preparation of Kimchi

[0216] (1) A kimchi seasoning mixture was prepared by mixing the pickled cabbage prepared in Comparative Preparation Example 1-6, the kimchi seasoning prepared in Preparation Example 2, and sugar. At this time, the kimchi seasoning mixture was mixed with 85% by weight of the pickled cabbage prepared in Preparation Example 1-1, 12% by weight of the kimchi seasoning prepared in Preparation Example 1-2, and 3.0% by weight of sugar, based on the total weight%.

[0217] (2) The kimchi seasoning mixture prepared was aged to produce kimchi.

[0218] Specifically, the prepared kimchi seasoning mixture was first aged at a temperature of 10℃ for 3 days and secondly aged at a temperature of 5℃ for 7 days to produce a fermented kimchi product.

[0219] (3) The kimchi was sterilized using ultra-high pressure to produce kimchi.

[0220] Specifically, the prepared kimchi was placed into an ultra-high pressure sterilizer and subjected to primary sterilization for 5 minutes at a temperature of 20°C and a pressure of 4,000 bar. Afterward, it was maintained at a temperature of 20°C for 5 minutes without applying pressure, and then placed into an ultra-high pressure sterilizer again to perform secondary sterilization for 5 minutes at a temperature of 20°C and a pressure of 4,000 bar, thereby producing kimchi.

[0221]

[0222] Experimental Example 1-1: Measurement of Physical Properties of Kimchi

[0223] The physical properties of each kimchi prepared through the above Examples 1-1 to 1-7 were measured and are shown in Table 1 below.

[0224]

[0225] (1) pH measurement

[0226] 200g of each of the kimchi prepared through Examples 1-1 to 1-7 above was ground using a hand blender, and 40ml of the filtrate was obtained by filtering it using gauze.

[0227] The pH of the obtained filtrate was measured using a pH meter at room temperature (25℃).

[0228]

[0229] (2) pH measurement

[0230] 200g of each of the kimchi prepared through Examples 1-1 to 1-7 above was ground using a hand blender, and 40ml of the filtrate was obtained by filtering it using gauze.

[0231] The acidity of the obtained filtrate was measured by the AOAC (Association of Official Analytical Chemists) method.

[0232]

[0233] (3) Salinity measurement

[0234] 200g of each of the kimchi prepared through Examples 1-1 to 1-7 above was ground using a hand blender, and 40ml of the filtrate was obtained by filtering it using gauze.

[0235] The salinity of the obtained filtrate was measured using a salinity meter at room temperature (25℃).

[0236]

[0237] (4) Sugar content measurement

[0238] 200g of each of the kimchi prepared through Examples 1-1 to 1-7 above was ground using a hand blender, and 40ml of the filtrate was obtained by filtering it using gauze.

[0239] The sugar content of the obtained liquid was measured using a refractometer at room temperature (25℃).

[0240]

[0241] Experimental Example 1-2: Sensory Evaluation of Kimchi

[0242] For each of the kimchi prepared through the above Examples 1-1 to 1-7, flavor, texture, taste, and overall preference were evaluated and are shown in Table 1 below.

[0243] Specifically, 100 general adults each tasted the product and evaluated the flavor, texture, taste, and overall preference using a 7-point scale (1-very bad, 2-bad, 3-slightly bad, 4-average, 5-slightly good, 6-good, 7-very good). In addition, flavor was evaluated based on the degree of off-flavor occurrence, and the less off-flavor there was, the better the flavor was evaluated.

[0244]

[0245] Classification Example 1-1 Example 1-2 Example 1-3 Example 1-4 Salinity (%) 1.3 0.5 0.9 1.1 Sugar Content (°Brix) 117 89 pH 5.4 4.5 4.8 5.1 Acidity (%) 0.2 0.8 0.6 0.4 Flavor (Points) 6.8 4.3 5.6 6.3 Texture (Points) 6.9 5.1 6.1 6.1 Taste (Points) 6.9 4.5 6.2 6.5 Overall Acceptability (Points) 6.9 4.6 6.2 6.5 Classification Example 1-5 Example 1-6 Example 1-7 Salinity (%) 1.5 1.82 Sugar Content (°Brix) 10 12 13 pH 5.6 5.6 5.7 Acidity (%) 0.2 0.1 80.15 Flavor (Points) 5.3 5.7 5.9 Texture (score) 6.2 6.4 6.5 Taste (score) 6.1 5.9 5.7 Overall Preference (score) 6.2 5.9 5.8

[0246] As can be seen in Table 1 above, the kimchi prepared in Example 1-1 was found to have excellent flavor with little off-flavor, as well as excellent texture, taste, and overall preference.

[0247]

[0248] 2. Example 2

[0249] Preparation Example 2-1: Preparation of pickled cabbage

[0250] (1) After removing the outer leaves and washing to remove foreign matter, I prepared a cabbage that was cut in half.

[0251] (2) The prepared cabbage was soaked in brine at a temperature of 15°C and a salt content of 11% for 16 hours, and then washed to produce pickled cabbage with a salt content of 2%.

[0252]

[0253] Comparative Preparation Example 2-1: Preparation of pickled cabbage

[0254] (1) After removing the outer leaves and washing to remove foreign matter, I prepared a cabbage that was cut in half.

[0255] (2) The prepared cabbage was soaked in brine at a temperature of 15°C and a salt content of 40% for 16 hours, and then washed to produce pickled cabbage with a salt content of 15%.

[0256]

[0257] Comparative Preparation Example 2-2: Preparation of Pickled Cabbage

[0258] (1) After removing the outer leaves and washing to remove foreign matter, I prepared a cabbage that was cut in half.

[0259] (2) The prepared cabbage was soaked in brine at a temperature of 15°C and a salt content of 28% for 16 hours, and then washed to produce pickled cabbage with a salt content of 9%.

[0260]

[0261] Comparative Preparation Example 2-3: Preparation of Pickled Cabbage

[0262] (1) After removing the outer leaves and washing to remove foreign matter, I prepared a cabbage that was cut in half.

[0263] (2) The prepared cabbage was soaked in brine at a temperature of 15°C and a salinity of 33% for 16 hours, and then washed to produce pickled cabbage with a salinity of 11%.

[0264]

[0265] Comparative Preparation Example 2-4: Preparation of Pickled Cabbage

[0266] (1) After removing the outer leaves and washing to remove foreign matter, I prepared a cabbage that was cut in half.

[0267] (2) The prepared cabbage was soaked in brine at a temperature of 15°C and a salt content of 35% for 16 hours, and then washed to produce pickled cabbage with a salt content of 12%.

[0268]

[0269] Preparation Example 2-2: Preparation of Kimchi Seasoning

[0270] (1) A seasoning base was prepared by mixing 40 parts by weight of kelp extract, 76 parts by weight of red pepper powder, 20 parts by weight of kimchi paste, 16 parts by weight of minced garlic, 16 parts by weight of minced onion, and 12 parts by weight of salt with respect to 100 parts by weight of shredded radish.

[0271] (2) Kimchi seasoning was prepared by inoculating the prepared seasoning base with lactic acid bacteria for kimchi fermentation. At this time, the kimchi seasoning contained 0.03% by weight of lactic acid bacteria for kimchi fermentation relative to the total weight, and Lactobacillus plantarum was used as the lactic acid bacteria for kimchi fermentation.

[0272]

[0273] Example 2-1: Preparation of Kimchi

[0274] (1) A kimchi seasoning mixture was prepared by mixing the pickled cabbage prepared in Preparation Example 2-1 and the kimchi seasoning prepared in Preparation Example 2. At this time, the kimchi seasoning mixture was mixed with 85% by weight of the pickled cabbage prepared in Preparation Example 2-1 and 15% by weight of the kimchi seasoning prepared in Preparation Example 2-2, based on the total weight percentage.

[0275] (2) The kimchi seasoning mixture prepared was aged to produce kimchi.

[0276] Specifically, the prepared kimchi seasoning mixture was first aged at a temperature of 10°C for 3 days, secondly aged at a temperature of 4°C for 12 days, and thirdly aged at a temperature of 1°C for 3 days to produce a fermented kimchi product.

[0277] (3) The kimchi was sterilized using ultra-high pressure to produce kimchi.

[0278] Specifically, the prepared kimchi was placed into an autoclave and subjected to primary sterilization for 5 minutes at a temperature of 20°C and a pressure of 5,000 bar. Afterward, it was refrigerated and aged for 3 days at a temperature of 7°C, and then placed into an autoclave again and subjected to secondary sterilization for 5 minutes at a temperature of 25°C and a pressure of 5,000 bar to produce kimchi.

[0279]

[0280] Example 2-2: Preparation of Kimchi

[0281] (1) A kimchi seasoning mixture was prepared by mixing the pickled cabbage prepared in Preparation Example 2-1 and the kimchi seasoning prepared in Preparation Example 2. At this time, the kimchi seasoning mixture was mixed with 75% by weight of the pickled cabbage prepared in Preparation Example 2-1 and 25% by weight of the kimchi seasoning prepared in Preparation Example 2-2, based on the total weight percentage.

[0282] (2) The kimchi seasoning mixture prepared was aged to produce kimchi.

[0283] Specifically, the prepared kimchi seasoning mixture was first aged at a temperature of 5°C for 3 days, secondly aged at a temperature of 3°C for 12 days, and thirdly aged at a temperature of 1°C for 3 days to produce a fermented kimchi product.

[0284] (3) The kimchi was sterilized using ultra-high pressure to produce kimchi.

[0285] Specifically, the prepared kimchi was placed into an ultra-high pressure sterilizer and subjected to primary sterilization for 5 minutes at a temperature of 25°C and a pressure of 5,000 bar. Afterwards, it was refrigerated and aged for 3 days at a temperature of 10°C, and then placed into an ultra-high pressure sterilizer again to perform secondary sterilization for 5 minutes at a temperature of 25°C and a pressure of 5,000 bar, thereby producing kimchi.

[0286]

[0287] Example 2-3: Preparation of Kimchi

[0288] (1) A kimchi seasoning mixture was prepared by mixing the pickled cabbage prepared in Preparation Example 2-1 and the kimchi seasoning prepared in Preparation Example 2. At this time, the kimchi seasoning mixture was mixed with 80% by weight of the pickled cabbage prepared in Preparation Example 2-1 and 20% by weight of the kimchi seasoning prepared in Preparation Example 2-2, based on the total weight percentage.

[0289] (2) The kimchi seasoning mixture prepared was aged to produce kimchi.

[0290] Specifically, the prepared kimchi seasoning mixture was first aged for 5 days at a temperature of 7°C, secondly aged for 12 days at a temperature of 3°C, and thirdly aged for 5 days at a temperature of 3°C to produce a fermented kimchi product.

[0291] (3) The kimchi was sterilized using ultra-high pressure to produce kimchi.

[0292] Specifically, the prepared kimchi was placed into an ultra-high pressure sterilizer and subjected to primary sterilization for 10 minutes at a temperature of 20°C and a pressure of 4,000 bar. Afterward, it was refrigerated and aged for 5 days at a temperature of 5°C, and then placed into an ultra-high pressure sterilizer again and subjected to secondary sterilization for 5 minutes at a temperature of 20°C and a pressure of 5,000 bar to produce kimchi.

[0293]

[0294] Examples 2-4: Preparation of Kimchi

[0295] (1) A kimchi seasoning mixture was prepared by mixing the pickled cabbage prepared in Comparative Preparation Example 2-1 with the kimchi seasoning prepared in Preparation Example 2. At this time, the kimchi seasoning mixture was mixed with 80% by weight of the pickled cabbage prepared in Comparative Preparation Example 2-1 and 20% by weight of the kimchi seasoning prepared in Preparation Example 2-2, based on the total weight percentage.

[0296] (2) The kimchi seasoning mixture prepared was aged to produce kimchi.

[0297] Specifically, the prepared kimchi seasoning mixture was first aged for 3 days at a temperature of 10℃, secondly aged for 15 days at a temperature of 3℃, and thirdly aged for 5 days at a temperature of 3℃ to produce a fermented kimchi product.

[0298] (3) The kimchi was sterilized using ultra-high pressure to produce kimchi.

[0299] Specifically, the prepared kimchi was placed into an autoclave and subjected to primary sterilization for 5 minutes at a temperature of 25°C and a pressure of 5,000 bar. Afterward, it was refrigerated and aged for 5 days at a temperature of 10°C, and then placed into an autoclave again and subjected to secondary sterilization for 3 minutes at a temperature of 25°C and a pressure of 6,000 bar to produce kimchi.

[0300]

[0301] Examples 2-5: Preparation of Kimchi

[0302] (1) A kimchi seasoning mixture was prepared by mixing the pickled cabbage prepared in Comparative Preparation Example 2-2 with the kimchi seasoning prepared in Preparation Example 2. At this time, the kimchi seasoning mixture was mixed with 90% by weight of the pickled cabbage prepared in Comparative Preparation Example 2-2 and 10% by weight of the kimchi seasoning prepared in Preparation Example 2-2, based on the total weight percentage.

[0303] (2) The kimchi seasoning mixture prepared was aged to produce kimchi.

[0304] Specifically, the prepared kimchi seasoning mixture was first aged at a temperature of 10°C for 5 days, secondly aged at a temperature of 5°C for 15 days, and thirdly aged at a temperature of 3°C for 5 days to produce a fermented kimchi product.

[0305] (3) The kimchi was sterilized using ultra-high pressure to produce kimchi.

[0306] Specifically, the prepared kimchi was placed into an autoclave and subjected to primary sterilization for 5 minutes at a temperature of 25°C and a pressure of 6,000 bar. Afterward, it was refrigerated and aged for 5 days at a temperature of 10°C, and then placed into an autoclave again and subjected to secondary sterilization for 5 minutes at a temperature of 25°C and a pressure of 6,000 bar to produce kimchi.

[0307]

[0308] Examples 2-6: Preparation of Kimchi

[0309] (1) A kimchi seasoning mixture was prepared by mixing the pickled cabbage prepared in Comparative Preparation Example 2-2 with the kimchi seasoning prepared in Preparation Example 2. At this time, the kimchi seasoning mixture was mixed with 88% by weight of the pickled cabbage prepared in Comparative Preparation Example 2-2 and 12% by weight of the kimchi seasoning prepared in Preparation Example 2-2, based on the total weight percentage.

[0310] (2) The kimchi seasoning mixture prepared was aged to produce kimchi.

[0311] Specifically, the prepared kimchi seasoning mixture was first aged for 3 days at a temperature of 15℃, secondly aged for 12 days at a temperature of 5℃, and thirdly aged for 3 days at a temperature of 5℃ to produce a fermented kimchi product.

[0312] (3) The kimchi was sterilized using ultra-high pressure to produce kimchi.

[0313] Specifically, the prepared kimchi was placed into an autoclave and subjected to primary sterilization for 10 minutes at a temperature of 25°C and a pressure of 4,000 bar. Afterward, it was refrigerated and aged for 5 days at a temperature of 10°C, and then placed into an autoclave again and subjected to secondary sterilization for 10 minutes at a temperature of 25°C and a pressure of 6,000 bar to produce kimchi.

[0314]

[0315] Examples 2-7: Preparation of Kimchi

[0316] (1) A kimchi seasoning mixture was prepared by mixing the pickled cabbage prepared in Comparative Preparation Example 2-3 with the kimchi seasoning prepared in Preparation Example 2. At this time, the kimchi seasoning mixture was mixed with 85% by weight of the pickled cabbage prepared in Comparative Preparation Example 2-3 and 15% by weight of the kimchi seasoning prepared in Preparation Example 2-2, based on the total weight percentage.

[0317] (2) The kimchi seasoning mixture prepared was aged to produce kimchi.

[0318] Specifically, the prepared kimchi seasoning mixture was first aged at a temperature of 7°C for 5 days, secondly aged at a temperature of 5°C for 10 days, and thirdly aged at a temperature of 3°C for 5 days to produce a fermented kimchi product.

[0319] (3) The kimchi was sterilized using ultra-high pressure to produce kimchi.

[0320] Specifically, the prepared kimchi was placed into an autoclave and subjected to primary sterilization for 5 minutes at a temperature of 20°C and a pressure of 5,000 bar. Afterward, it was refrigerated and aged for 3 days at a temperature of 10°C, and then placed into an autoclave again to perform secondary sterilization for 5 minutes at a temperature of 20°C and a pressure of 5,000 bar, thereby producing kimchi.

[0321]

[0322] Comparative Example 2-1: Preparation of Kimchi

[0323] (1) A kimchi seasoning mixture was prepared by mixing the pickled cabbage prepared in Comparative Preparation Example 2-1 with the kimchi seasoning prepared in Preparation Example 2. At this time, the kimchi seasoning mixture was mixed with 80% by weight of the pickled cabbage prepared in Comparative Preparation Example 2-1 and 20% by weight of the kimchi seasoning prepared in Preparation Example 2-2, based on the total weight percentage.

[0324] (2) The kimchi seasoning mixture prepared was aged to produce kimchi.

[0325] Specifically, the prepared kimchi seasoning mixture was first aged for 3 days at a temperature of 1°C, secondly aged for 7 days at a temperature of 2°C, and thirdly aged for 1 day at a temperature of 3°C to produce a fermented kimchi product.

[0326] (3) The kimchi was sterilized using ultra-high pressure to produce kimchi.

[0327] Specifically, the prepared kimchi was placed into an autoclave and subjected to primary sterilization for 10 minutes at a temperature of 25°C and a pressure of 4,000 bar. Afterward, it was refrigerated and aged for 3 days at a temperature of 5°C, and then placed into an autoclave again and subjected to secondary sterilization for 10 minutes at a temperature of 25°C and a pressure of 5,000 bar to produce kimchi.

[0328]

[0329] Comparative Example 2-2: Preparation of Kimchi

[0330] (1) A kimchi seasoning mixture was prepared by mixing the pickled cabbage prepared in Comparative Preparation Example 2-4 with the kimchi seasoning prepared in Preparation Example 2. At this time, the kimchi seasoning mixture was mixed with 85% by weight of the pickled cabbage prepared in Comparative Preparation Example 2-4 and 15% by weight of the kimchi seasoning prepared in Preparation Example 2-2, based on the total weight percentage.

[0331] (2) The kimchi seasoning mixture prepared was aged to produce kimchi.

[0332] Specifically, the prepared kimchi seasoning mixture was first aged at a temperature of 10°C for 5 days, secondly aged at a temperature of 5°C for 12 days, and thirdly aged at a temperature of 3°C for 5 days to produce a fermented kimchi product.

[0333] (3) The kimchi was sterilized using ultra-high pressure to produce kimchi.

[0334] Specifically, the prepared kimchi was placed into an autoclave and subjected to primary sterilization for 5 minutes at a temperature of 25°C and a pressure of 5,000 bar. Afterward, it was refrigerated and aged for 5 days at a temperature of 10°C, and then placed into an autoclave again to perform secondary sterilization for 5 minutes at a temperature of 20°C and a pressure of 6,000 bar, thereby producing kimchi.

[0335]

[0336] Comparative Example 2-3: Preparation of Kimchi

[0337] (1) A kimchi seasoning mixture was prepared by mixing the pickled cabbage prepared in Comparative Preparation Example 2-3 with the kimchi seasoning prepared in Preparation Example 2. At this time, the kimchi seasoning mixture was mixed with 85% by weight of the pickled cabbage prepared in Comparative Preparation Example 2-3 and 15% by weight of the kimchi seasoning prepared in Preparation Example 2-2, based on the total weight percentage.

[0338] (2) The kimchi seasoning mixture prepared was aged to produce kimchi.

[0339] Specifically, the prepared kimchi seasoning mixture was first aged at a temperature of 10°C for 5 days, secondly aged at a temperature of 5°C for 15 days, and thirdly aged at a temperature of 3°C for 5 days to produce a fermented kimchi product.

[0340] (3) The kimchi was sterilized using ultra-high pressure to produce kimchi.

[0341] Specifically, the prepared kimchi was placed into an autoclave and subjected to primary sterilization for 5 minutes at a temperature of 25°C and a pressure of 4,000 bar. Afterward, it was refrigerated and aged for 5 days at a temperature of 10°C, and then placed into an autoclave again to perform secondary sterilization for 5 minutes at a temperature of 20°C and a pressure of 6,000 bar, thereby producing kimchi.

[0342]

[0343] Experimental Example 2-1: Measurement of Physical Properties of Kimchi

[0344] The physical properties of each kimchi prepared through the above Examples 2-1 to 2-7 and Comparative Examples 2-1 to 2-3 were measured and are shown in Table 2 below.

[0345]

[0346] (1) pH measurement

[0347] 200g of each of the kimchi prepared through Examples 2-1 to 2-7 and Comparative Examples 2-1 to 2-3 was ground using a hand blender, and 40ml of the filtrate was obtained by filtering it using gauze.

[0348] The pH of the obtained filtrate was measured using a pH meter at room temperature (25℃).

[0349]

[0350] (2) pH measurement

[0351] 200g of each of the kimchi prepared through Examples 2-1 to 2-7 and Comparative Examples 2-1 to 2-3 was ground using a hand blender, and 40ml of the filtrate was obtained by filtering it using gauze.

[0352] The acidity of the obtained filtrate was measured by the AOAC (Association of Official Analytical Chemists) method.

[0353]

[0354] (3) Salinity measurement

[0355] 200g of each of the kimchi prepared through Examples 2-1 to 2-7 and Comparative Examples 2-1 to 2-3 was ground using a hand blender, and 40ml of the filtrate was obtained by filtering it using gauze.

[0356] The salinity of the obtained filtrate was measured using a salinity meter at room temperature (25℃).

[0357]

[0358] (4) Sugar content measurement

[0359] 200g of each of the kimchi prepared through Examples 2-1 to 2-7 and Comparative Examples 2-1 to 2-3 was ground using a hand blender, and 40ml of the filtrate was obtained by filtering it using gauze.

[0360] The sugar content of the obtained liquid was measured using a refractometer at room temperature (25℃).

[0361]

[0362] Experimental Example 2-2: Sensory Evaluation of Kimchi

[0363] For each of the kimchi prepared through the above Examples 2-1 to 2-7 and Comparative Examples 2-1 to 2-3, flavor, texture, taste, and overall preference were evaluated and are shown in Table 2 below.

[0364] Specifically, 100 general adults each tasted the product and evaluated the flavor, texture, taste, and overall preference using a 7-point scale (1-very bad, 2-bad, 3-slightly bad, 4-average, 5-slightly good, 6-good, 7-very good). In addition, flavor was evaluated based on the degree of off-flavor occurrence, and the less off-flavor there was, the better the flavor was evaluated.

[0365]

[0366] Classification Example 2-1 Example 2-2 Example 2-3 Example 2-4 Example 2-5 pH 4.5 5.5 5.2 4.9 4.2 Acidity (%) 0.7 0.5 0.7 0.91 Salinity (%) 1.7 2.5 2 2.51 Sugar Content (°Brix) 10.5 9 10.5 88 Flavor (Point) 6.8 4.3 5.3 5.5 4.8 Texture (Point) 6.8 4.5 5.2 5.4 4.7 Taste (Point) 6.9 4.2 5.2 5.4 4.5 Overall Preference (Points) 6.8 4.2 5.3 5.3 4.6 Classification Example 2-6 Example 2-7 Comparative Example 2-1 Comparative Example 2-2 Comparative Example 2-3 pH 4.5 5.5 4.9 4.7 Acidity (%) 10.8 0.3 0.5 0.9 Salt (%) 1.5 2.8 3 1.5 1.5 Sugar Content (°Brix) 10 8 7.5 10.5 10 Flavor (Points) 4.5 5 4.5 5.7 5.2 Texture (Points) 4.4 5.1 4.3 5.7 5.3 Taste (Points) 4.3 5.2 4.3 5.6 5.2 Overall Preference (Points) 4.3 5.2 4.4 5.7 5.3

[0367] As can be seen in Table 2 above, the kimchi prepared in Example 2-1 was found to have excellent flavor with little off-flavor, as well as excellent texture, taste, and overall preference.

[0368]

[0369] 3. Example 3

[0370] Preparation Example 3-1: Preparation of pickled cabbage

[0371] (1) After removing the outer leaves and washing to remove foreign matter, I prepared a cabbage that was cut in half.

[0372] (2) The prepared cabbage was soaked in brine at a temperature of 15°C and a salt content of 11% for 16 hours, and then washed to produce pickled cabbage with a salt content of 2%.

[0373]

[0374] Comparative Manufacturing Example 3-1: Preparation of pickled cabbage

[0375] (1) After removing the outer leaves and washing to remove foreign matter, I prepared a cabbage that was cut in half.

[0376] (2) The prepared cabbage was soaked in brine at a temperature of 15°C and a salt content of 40% for 16 hours, and then washed to produce pickled cabbage with a salt content of 15%.

[0377]

[0378] Comparative Manufacturing Example 3-2: Preparation of Pickled Cabbage

[0379] (1) After removing the outer leaves and washing to remove foreign matter, I prepared a cabbage that was cut in half.

[0380] (2) The prepared cabbage was soaked in brine at a temperature of 15°C and a salt content of 28% for 16 hours, and then washed to produce pickled cabbage with a salt content of 9%.

[0381]

[0382] Comparative Manufacturing Example 3-3: Preparation of Pickled Napa Cabbage

[0383] (1) After removing the outer leaves and washing to remove foreign matter, I prepared a cabbage that was cut in half.

[0384] (2) The prepared cabbage was soaked in brine at a temperature of 15°C and a salinity of 33% for 16 hours, and then washed to produce pickled cabbage with a salinity of 11%.

[0385]

[0386] Comparative Manufacturing Examples 3-4: Preparation of Pickled Napa Cabbage

[0387] (1) After removing the outer leaves and washing to remove foreign matter, I prepared a cabbage that was cut in half.

[0388] (2) The prepared cabbage was soaked in brine at a temperature of 15°C and a salinity of 35% for 16 hours, and then washed to produce pickled cabbage with a salinity of 12%.

[0389]

[0390] Preparation Example 3-2: Preparation of Kimchi Seasoning

[0391] (1) A seasoning base was prepared by mixing 40 parts by weight of kelp extract, 76 parts by weight of red pepper powder, 20 parts by weight of kimchi paste, 16 parts by weight of minced garlic, 16 parts by weight of minced onion, and 12 parts by weight of salt with respect to 100 parts by weight of shredded radish.

[0392] (2) Kimchi seasoning was prepared by inoculating the prepared seasoning base with lactic acid bacteria for kimchi fermentation. At this time, the kimchi seasoning contained 0.03% by weight of lactic acid bacteria for kimchi fermentation relative to the total weight, and Lactobacillus plantarum was used as the lactic acid bacteria for kimchi fermentation.

[0393]

[0394] Example 3-1: Preparation of Kimchi

[0395] (1) A kimchi seasoning mixture was prepared by mixing the pickled cabbage prepared in Preparation Example 3-1 and the kimchi seasoning prepared in Preparation Example 3-2. At this time, the kimchi seasoning mixture was mixed with 85% by weight of the pickled cabbage prepared in Preparation Example 3-1 and 15% by weight of the kimchi seasoning prepared in Preparation Example 3-2, based on the total weight%.

[0396] (2) The kimchi seasoning mixture prepared was aged to produce a kimchi product.

[0397] Specifically, the prepared kimchi seasoning mixture was first aged for 5 days at a temperature of 10°C, secondly aged for 12 days at a temperature of 5°C, thirdly aged for 3 days at a temperature of -1°C, and aged for 4 days at a temperature of 2°C to produce a kimchi product.

[0398] (3) The kimchi was produced by sterilizing the fermented kimchi product under high pressure.

[0399] Specifically, the prepared fermented kimchi was placed into an ultra-high pressure sterilizer and subjected to primary sterilization for 5 minutes at a temperature of 20°C and a pressure of 5,000 bar. Afterward, it was maintained at a temperature of 5°C for 1 minute without applying pressure, and then placed back into the ultra-high pressure sterilizer to perform secondary sterilization for 5 minutes at a temperature of 25°C and a pressure of 5,000 bar, thereby producing kimchi.

[0400]

[0401] Example 3-2: Preparation of Kimchi

[0402] (1) A kimchi seasoning mixture was prepared by mixing the pickled cabbage prepared in Preparation Example 3-1 and the kimchi seasoning prepared in Preparation Example 3-2. At this time, the kimchi seasoning mixture was mixed with 75% by weight of the pickled cabbage prepared in Preparation Example 3-1 and 25% by weight of the kimchi seasoning prepared in Preparation Example 3-2, based on the total weight%.

[0403] (2) The kimchi seasoning mixture prepared was aged to produce a kimchi product.

[0404] Specifically, the prepared kimchi seasoning mixture was first aged for 5 days at a temperature of 10°C, secondly aged for 12 days at a temperature of 5°C, thirdly aged for 5 days at a temperature of 0°C, and aged for 4 days at a temperature of 4°C to produce a kimchi product.

[0405] (3) The kimchi was produced by sterilizing the fermented kimchi product under high pressure.

[0406] Specifically, the prepared fermented kimchi was placed into an ultra-high pressure sterilizer and subjected to primary sterilization for 5 minutes at a temperature of 25°C and a pressure of 5,000 bar. Afterward, it was maintained at a temperature of 3°C for 1 minute without applying pressure, and then placed back into the ultra-high pressure sterilizer to perform secondary sterilization for 5 minutes at a temperature of 25°C and a pressure of 5,000 bar, thereby producing kimchi.

[0407]

[0408] Example 3-3: Preparation of Kimchi

[0409] (1) A kimchi seasoning mixture was prepared by mixing the pickled cabbage prepared in Preparation Example 3-1 and the kimchi seasoning prepared in Preparation Example 3-2. At this time, the kimchi seasoning mixture was mixed with 80% by weight of the pickled cabbage prepared in Preparation Example 3-1 and 20% by weight of the kimchi seasoning prepared in Preparation Example 3-2, based on the total weight%.

[0410] (2) The kimchi seasoning mixture prepared was aged to produce a kimchi product.

[0411] Specifically, the prepared kimchi seasoning mixture was first aged for 4 days at a temperature of 12°C, secondly aged for 12 days at a temperature of 7°C, thirdly aged for 3 days at a temperature of -1°C, and aged for 3 days at a temperature of 2°C to produce a kimchi product.

[0412] (3) The kimchi was produced by sterilizing the fermented kimchi product under high pressure.

[0413] Specifically, the prepared fermented kimchi was placed into an ultra-high pressure sterilizer and subjected to primary sterilization for 10 minutes at a temperature of 20°C and a pressure of 4,000 bar. Afterward, it was maintained at a temperature of 3°C for 1 minute without applying pressure, and then placed back into the ultra-high pressure sterilizer to perform secondary sterilization for 5 minutes at a temperature of 20°C and a pressure of 5,000 bar, thereby producing kimchi.

[0414]

[0415] Examples 3-4: Preparation of Kimchi

[0416] (1) A kimchi seasoning mixture was prepared by mixing the pickled cabbage prepared in Comparative Example 3-1 and the kimchi seasoning prepared in Example 3-2. At this time, the kimchi seasoning mixture was mixed with 80% by weight of the pickled cabbage prepared in Comparative Example 3-1 and 20% by weight of the kimchi seasoning prepared in Example 3-2, based on the total weight%.

[0417] (2) The kimchi seasoning mixture prepared was aged to produce a kimchi product.

[0418] Specifically, the prepared kimchi seasoning mixture was first aged for 3 days at a temperature of 12℃, secondly aged for 10 days at a temperature of 10℃, thirdly aged for 5 days at a temperature of 0℃, and aged for 3 days at a temperature of 3℃ to produce a kimchi product.

[0419] (3) The kimchi was produced by sterilizing the fermented kimchi product under high pressure.

[0420] Specifically, the prepared fermented kimchi was placed into an ultra-high pressure sterilizer and subjected to primary sterilization for 5 minutes at a temperature of 25°C and a pressure of 5,000 bar. Afterward, it was maintained at a temperature of 3°C for 1 minute without applying pressure, and then placed back into the ultra-high pressure sterilizer to perform secondary sterilization for 5 minutes at a temperature of 25°C and a pressure of 6,000 bar, thereby producing kimchi.

[0421]

[0422] Examples 3-5: Preparation of Kimchi

[0423] (1) A kimchi seasoning mixture was prepared by mixing the pickled cabbage prepared in Comparative Example 3-2 and the kimchi seasoning prepared in Example 3-2. At this time, the kimchi seasoning mixture was mixed with 90% by weight of the pickled cabbage prepared in Comparative Example 3-2 and 10% by weight of the kimchi seasoning prepared in Example 3-2, based on the total weight percentage.

[0424] (2) The kimchi seasoning mixture prepared was aged to produce a kimchi product.

[0425] Specifically, the prepared kimchi seasoning mixture was first aged for 2 days at a temperature of 15℃, secondly aged for 10 days at a temperature of 10℃, thirdly aged for 3 days at a temperature of -1℃, and aged for 4 days at a temperature of 2℃ to produce a kimchi product.

[0426] (3) The kimchi was produced by sterilizing the fermented kimchi product under high pressure.

[0427] Specifically, the prepared fermented kimchi was placed into an ultra-high pressure sterilizer and subjected to primary sterilization for 5 minutes at a temperature of 25°C and a pressure of 6,000 bar. Afterward, it was maintained at a temperature of 2°C for 1 minute without applying pressure, and then placed back into the ultra-high pressure sterilizer to perform secondary sterilization for 5 minutes at a temperature of 25°C and a pressure of 6,000 bar, thereby producing kimchi.

[0428]

[0429] Examples 3-6: Preparation of Kimchi

[0430] (1) A kimchi seasoning mixture was prepared by mixing the pickled cabbage prepared in Comparative Example 3-2 and the kimchi seasoning prepared in Example 3-2. At this time, the kimchi seasoning mixture was mixed with 88% by weight of the pickled cabbage prepared in Comparative Example 3-2 and 12% by weight of the kimchi seasoning prepared in Example 3-2, based on the total weight percentage.

[0431] (2) The kimchi seasoning mixture prepared was aged to produce a kimchi product.

[0432] Specifically, the prepared kimchi seasoning mixture was first aged for 2 days at a temperature of 15°C, secondly aged for 14 days at a temperature of 5°C, thirdly aged for 5 days at a temperature of 1°C, and aged for 2 days at a temperature of 4°C to produce a kimchi product.

[0433] (3) The kimchi was produced by sterilizing the fermented kimchi product under high pressure.

[0434] Specifically, the prepared fermented kimchi was placed into an ultra-high pressure sterilizer and subjected to primary sterilization for 10 minutes at a temperature of 25°C and a pressure of 4,000 bar. Afterward, it was maintained at a temperature of 5°C for 1 minute without applying pressure, and then placed back into the ultra-high pressure sterilizer to subject it to secondary sterilization for 10 minutes at a temperature of 25°C and a pressure of 6,000 bar, thereby producing kimchi.

[0435]

[0436] Examples 3-7: Preparation of Kimchi

[0437] (1) A kimchi seasoning mixture was prepared by mixing the pickled cabbage prepared in Comparative Example 3-3 and the kimchi seasoning prepared in Example 3-2. At this time, the kimchi seasoning mixture was mixed with 85% by weight of the pickled cabbage prepared in Comparative Example 3-3 and 15% by weight of the kimchi seasoning prepared in Example 3-2, based on the total weight percentage.

[0438] (2) The kimchi seasoning mixture prepared was aged to produce a kimchi product.

[0439] Specifically, the prepared kimchi seasoning mixture was first aged for 1 day at a temperature of 15°C, secondly aged for 14 days at a temperature of 7°C, thirdly aged for 3 days at a temperature of 1°C, and aged for 3 days at a temperature of 2°C to produce a fermented kimchi product.

[0440] (3) The kimchi was produced by sterilizing the fermented kimchi product under high pressure.

[0441] Specifically, the prepared fermented kimchi was placed into an ultra-high pressure sterilizer and subjected to primary sterilization for 5 minutes at a temperature of 20°C and a pressure of 5,000 bar. Afterward, it was maintained at a temperature of 2°C for 1 minute without applying pressure, and then placed back into the ultra-high pressure sterilizer to perform secondary sterilization for 5 minutes at a temperature of 20°C and a pressure of 5,000 bar, thereby producing kimchi.

[0442]

[0443] Comparative Example 3-1: Preparation of Kimchi

[0444] (1) A kimchi seasoning mixture was prepared by mixing the pickled cabbage prepared in Comparative Example 3-1 and the kimchi seasoning prepared in Example 3-2. At this time, the kimchi seasoning mixture was mixed with 80% by weight of the pickled cabbage prepared in Comparative Example 3-1 and 20% by weight of the kimchi seasoning prepared in Example 3-2, based on the total weight percentage.

[0445] (2) The kimchi seasoning mixture prepared was aged to produce a kimchi product.

[0446] Specifically, the prepared kimchi seasoning mixture was first aged for 4 days at a temperature of 12°C, secondly aged for 12 days at a temperature of 7°C, thirdly aged for 3 days at a temperature of 3°C, and aged for 3 days at a temperature of 5°C to produce a kimchi product.

[0447] (3) The kimchi was produced by sterilizing the fermented kimchi product under high pressure.

[0448] Specifically, the prepared fermented kimchi was placed into an ultra-high pressure sterilizer and subjected to primary sterilization for 10 minutes at a temperature of 25°C and a pressure of 4,000 bar. Afterward, it was maintained at a temperature of 3°C for 1 minute without applying pressure, and then placed back into the ultra-high pressure sterilizer to subject it to secondary sterilization for 10 minutes at a temperature of 25°C and a pressure of 5,000 bar, thereby producing kimchi.

[0449]

[0450] Comparative Example 3-2: Preparation of Kimchi

[0451] (1) A kimchi seasoning mixture was prepared by mixing the pickled cabbage prepared in Comparative Example 3-4 and the kimchi seasoning prepared in Example 3-2. At this time, the kimchi seasoning mixture was mixed with 85% by weight of the pickled cabbage prepared in Comparative Example 3-4 and 15% by weight of the kimchi seasoning prepared in Example 3-2, based on the total weight percentage.

[0452] (2) The kimchi seasoning mixture prepared was aged to produce a kimchi product.

[0453] Specifically, the prepared kimchi seasoning mixture was first aged for 4 days at a temperature of 12°C, secondly aged for 12 days at a temperature of 7°C, thirdly aged for 2 days at a temperature of -2°C, and aged for 2 days at a temperature of 1°C to produce a fermented kimchi product.

[0454] (3) The kimchi was produced by sterilizing the fermented kimchi product under high pressure.

[0455] Specifically, the prepared fermented kimchi was placed into an ultra-high pressure sterilizer and subjected to primary sterilization for 5 minutes at a temperature of 25°C and a pressure of 5,000 bar. Afterward, it was maintained at a temperature of 3°C for 1 minute without applying pressure, and then placed back into the ultra-high pressure sterilizer to subject it to secondary sterilization for 5 minutes at a temperature of 20°C and a pressure of 6,000 bar, thereby producing kimchi.

[0456]

[0457] Comparative Example 3-3: Preparation of Kimchi

[0458] (1) A kimchi seasoning mixture was prepared by mixing the pickled cabbage prepared in Comparative Example 3-3 and the kimchi seasoning prepared in Example 3-2. At this time, the kimchi seasoning mixture was mixed with 85% by weight of the pickled cabbage prepared in Comparative Example 3-3 and 15% by weight of the kimchi seasoning prepared in Example 3-2, based on the total weight percentage.

[0459] (2) The kimchi seasoning mixture prepared was aged to produce a kimchi product.

[0460] Specifically, the prepared kimchi seasoning mixture was first aged at a temperature of 12°C for 4 days, secondly aged at a temperature of 7°C for 12 days, thirdly aged at a temperature of 0°C for 5 days, and aged at a temperature of 1°C for 5 days to produce a kimchi product.

[0461] (3) The kimchi was produced by sterilizing the fermented kimchi product under high pressure.

[0462] Specifically, the prepared fermented kimchi was placed into an ultra-high pressure sterilizer and subjected to primary sterilization for 5 minutes at a temperature of 25°C and a pressure of 4,000 bar. Afterward, it was maintained at a temperature of 3°C for 1 minute without applying pressure, and then placed back into the ultra-high pressure sterilizer to perform secondary sterilization for 5 minutes at a temperature of 20°C and a pressure of 6,000 bar, thereby producing kimchi.

[0463]

[0464] Experimental Example 3-1: Measurement of Physical Properties of Kimchi

[0465] The physical properties of each kimchi prepared through the above Examples 3-1 to 3-7 and Comparative Examples 3-1 to 3-3 were measured and are shown in Table 3 below.

[0466]

[0467] (1) pH measurement

[0468] 200g of each of the kimchi prepared through Examples 3-1 to 3-7 and Comparative Examples 3-1 to 3-3 was ground using a hand blender, and 40ml of the filtrate was obtained by filtering it using gauze.

[0469] The pH of the obtained filtrate was measured using a pH meter at room temperature (25℃).

[0470]

[0471] (2) pH measurement

[0472] 200g of each of the kimchi prepared through Examples 3-1 to 3-7 and Comparative Examples 3-1 to 3-3 was ground using a hand blender, and then 40ml of the filtrate was obtained by filtering it using gauze.

[0473] The acidity of the obtained filtrate was measured by the AOAC (Association of Official Analytical Chemists) method.

[0474]

[0475] (3) Salinity measurement

[0476] 200g of each of the kimchi prepared through Examples 3-1 to 3-7 and Comparative Examples 3-1 to 3-3 was ground using a hand blender, and 40ml of the filtrate was obtained by filtering it using gauze.

[0477] The salinity of the obtained filtrate was measured using a salinity meter at room temperature (25℃).

[0478]

[0479] (4) Sugar content measurement

[0480] 200g of each of the kimchi prepared through Examples 3-1 to 3-7 and Comparative Examples 3-1 to 3-3 was ground using a hand blender, and 40ml of the filtrate was obtained by filtering it using gauze.

[0481] The sugar content of the obtained liquid was measured using a refractometer at room temperature (25℃).

[0482]

[0483] Experimental Example 3-2: Sensory Evaluation of Kimchi

[0484] For each of the kimchi prepared through Examples 3-1 to 3-7 and Comparative Examples 3-1 to 3-3, flavor, texture, taste, and overall preference were evaluated and are shown in Table 3 below.

[0485] Specifically, 100 general adults were each asked to taste the product, and the flavor, texture, taste, and overall preference were evaluated using a 7-point scale (1-very bad, 2-bad, 3-slightly bad, 4-average, 5-slightly good, 6-good, 7-very good). In addition, flavor was evaluated based on the degree of off-flavor occurrence, and the less off-flavor there was, the better the flavor was evaluated.

[0486]

[0487] Classification Example 3-1 Example 3-2 Example 3-3 Example 3-4 Example 3-5 pH 4.2(4.3) 4.2(4.3) 4.0(4.0) 3.9(4.0) 3.7(3.7) Acidity (%) 0.95(0.9) 0.98(0.9) 1.0(0.95) 1.0(0.95) 1.1(1.05) Salinity (%) 1.6(1.7) 1.7(1.8) 1.8(2.0) 1.9(2 .0)2.1(2.2)Sugar content (°Brix) 10.2(11.0) 10.0(10.5) 9.5(10.2) 9.5(10.0) 8.5(9.5)Flavor (score) 6.3 6.3 6.8 6.5 6.1Texture (score) 6.1 6.0 6.8 6.6 5.9Taste (score) 6.5 6.5 6.9 6.4 6.2Overall preference (score) 6.3 6.2 6.8 6.6 6.0 Classification Example 3-6 Example 3-7 Comparative Example 3-1 Comparative Example 3-2 Comparative Example 3-3 pH 3.7(3.8) 3.8(3.8) 3.3(3.6) 3.5(3.6) 3.2(3.5) Acidity (%) 1.2(1.1) 1.05(1.0) 1.5(1.3) 1.3(1.3) 1.4(1.3) Salinity (%) 2.3(2.3) 2.1(2.3) 2.5(2.7) 2.4(2.6) 2.5(2.6) Sugar Content (°Brix) 8.5(9.2) 8.8(9.5) 7.0(8.0) 7.2(8.2) 6.8(7.8) Flavor (score) 6.2 6.0 4.8 4.9 4.8 Texture (score) 5.8 5.8 4.7 4.8 4.5 Taste (score) 5.9 5.7 4.4 4.7 4.3 Overall Symbolism (points) 5.95.84.54.84.4

[0488] *(Parentheses: Indicate the physical properties of the fermented kimchi)

[0489]

[0490] From the foregoing description, a person skilled in the art to which the present invention pertains will understand that the present invention may be implemented in other specific forms without altering its technical concept or essential features. In this regard, the embodiments described above should be understood as illustrative in all respects and not restrictive. The scope of the present invention should be interpreted as including all modifications or variations derived from the meaning and scope of the claims set forth below and their equivalents, rather than from the detailed description above.

Claims

1. In the method of manufacturing kimchi, Step 1: preparing a kimchi seasoning mixture by mixing pickled napa cabbage and kimchi seasoning; A second step of aging the above kimchi seasoning mixture to produce an aged kimchi product; and A third step of manufacturing kimchi by ultra-high pressure sterilizing the above-mentioned fermented kimchi product; comprising A method for manufacturing kimchi characterized by the acidity of the above kimchi being controlled according to the degree of fermentation.

2. In Claim 1, A method for manufacturing kimchi, characterized in that the kimchi has an acidity of 0.1 to 0.3%, a pH of 5.0 to 6.0, a salinity of 0.8 to 2.6%, and a sugar content of 9.0 to 12.0°Brix.

3. In Claim 1, A method for manufacturing kimchi, characterized in that the kimchi has an acidity of 0.31 to 0.9%, a pH of 4.2 to 5.2, a salinity of 0.8 to 2.6%, and a sugar content of 9.0 to 12.0°Brix.

4. In Claim 1, A method for manufacturing kimchi, characterized in that the kimchi has an acidity of 0.91 to 1.7%, a pH of 3.5 to 4.4, a salinity of 1.3 to 2.4%, and a sugar content of 7.5 to 11.0°Brix.

5. In Claim 1, The above pickled cabbage has a salt content of 1 to 5%, and A method for manufacturing kimchi, characterized in that the above kimchi seasoning comprises shredded radish, kelp extract, red chili powder, kimchi paste, minced garlic, minced onion, salt, and lactic acid bacteria for kimchi fermentation.

6. In Claim 5, A method for manufacturing kimchi, characterized in that the lactic acid bacteria for kimchi fermentation comprises one or more types selected from the group consisting of Leuconostoc mesenteroides, Leuconostoc citreum, Lactobacillus plantarum, Lactobacillus sakei, Weiseella koreensis, and Weissella cibaria.

7. In Claim 5, The above kimchi seasoning is prepared by inoculating a seasoning base with lactic acid bacteria for kimchi fermentation, and The above seasoning base is prepared by mixing 20 to 60 parts by weight of kelp extract, 56 to 96 parts by weight of red chili powder, 5 to 35 parts by weight of kimchi paste, 8 to 24 parts by weight of minced garlic, 8 to 24 parts by weight of minced onion, and 6 to 18 parts by weight of salt, based on 100 parts by weight of shredded radish. A method for manufacturing kimchi, characterized in that the above kimchi seasoning contains 0.01 to 0.05 weight% of lactic acid bacteria for kimchi fermentation based on the total weight%.

8. In Claim 1, A method for manufacturing kimchi, characterized in that the above kimchi seasoning mixture is mixed with 75 to 95 weight percent of pickled napa cabbage and 5 to 25 weight percent of kimchi seasoning based on the total weight percent.

9. In Claim 2, The above second step is Step 2-1, which involves primary fermentation of the above kimchi seasoning mixture at a temperature of 4 to 10℃ for 1 to 3 days; and Step 2-2, which involves preparing a fermented kimchi product by secondarily fermenting the above first-fermented kimchi seasoning mixture at a temperature of 1 to 5℃ for 3 to 7 days; A method for manufacturing kimchi characterized by including 10. In Claim 3, The above second step is Step 2-1, which involves primary fermentation of the above kimchi seasoning mixture at a temperature of 5 to 12℃ for 1 to 5 days; Step 2-2, in which the above-mentioned first-fermented kimchi seasoning mixture is second-fermented at a temperature of 3 to 5℃ for 9 to 15 days; and Step 2-3, preparing a fermented kimchi product by 3rd fermenting the above 2nd fermented kimchi seasoning mixture at a temperature of -1 to 3℃ for 1 to 5 days; A method for manufacturing kimchi characterized by including 11. In Claim 4, The above second step is, Step 2-1, primary fermentation of the above kimchi seasoning mixture at a temperature of 10 to 15℃ for 1 to 7 days; Step 2-2, in which the above-mentioned first-fermented kimchi seasoning mixture is second-fermented at a temperature of 5 to 10℃ for 7 to 14 days; Step 2-3 of 3rdly aging the above-mentioned 2ndly aged kimchi seasoning mixture for 1 to 5 days at a temperature of -1 to 2℃; and Step 2-4, preparing a fermented kimchi product by fermenting the above 3rd-stage fermented kimchi seasoning mixture 4th-stage at a temperature of 2 to 4℃ for 2 to 4 days; A method for manufacturing kimchi characterized by including 12. In Claim 2, The above third step is Step 3-1, primary sterilization of the above-mentioned fermented kimchi at a pressure of 4,000 to 6,000 bar for 1 to 10 minutes; Step 3-2, maintaining the above-mentioned first-sterilized fermented kimchi at a temperature of 10 to 30℃ for 0.5 to 5 minutes; and Step 3-3, in which the kimchi is manufactured by secondary sterilizing the above-mentioned fermented kimchi at a pressure of 4,000 to 6,000 bar for 1 to 10 minutes; A method for manufacturing kimchi characterized by including 13. In Claim 3, The above third step is Step 3-1, primary sterilization of the above-mentioned fermented kimchi at a temperature of 15 to 30℃ and a pressure of 4,000 to 6,000 bar for 1 to 10 minutes; Step 3-2, refrigerating the above-mentioned 1st sterilized fermented kimchi at a temperature of 0 to 10℃ for 1 to 5 days; and Step 3-3, in which the above-mentioned refrigerated kimchi is secondarily sterilized at a temperature of 15 to 30℃ and a pressure of 4,000 to 6,000 bar for 1 to 10 minutes to produce kimchi; A method for manufacturing kimchi characterized by including 14. In Claim 4, The above third step is, Step 3-1, primary sterilization of the above-mentioned fermented kimchi at a pressure of 4,000 to 6,000 bar for 1 to 10 minutes; Step 3-2, maintaining the above-mentioned first-stage sterilized fermented kimchi at a temperature of 1 to 5℃ for 0.5 to 5 minutes; and A method for manufacturing kimchi, characterized by including a third step of manufacturing kimchi by secondary sterilizing the above-mentioned fermented kimchi at a pressure of 4,000 to 6,000 bar for 1 to 10 minutes.

15. Manufactured by the manufacturing method described in Claim 1, and Having an acidity of 0.1–0.3%, a pH of 5.0–6.0, a salinity of 0.8–2.6%, and a sugar content of 9.0–12.0°Brix, or Having an acidity of 0.31–0.9%, a pH of 4.2–5.2, a salinity of 0.8–2.6%, and a sugar content of 9.0–12.0°Brix, or Kimchi characterized by having an acidity of 0.91 to 1.7%, a pH of 3.5 to 4.4, a salinity of 1.3 to 2.4%, and a sugar content of 7.5 to 11.0°Brix.

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