http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20010076524-A

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filingDate 2000-01-26^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_332a6a4538e1bf538523ea2293d8cb27
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publicationDate 2001-08-16^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-20010076524-A
titleOfInvention Process for the preparation of kimchi producing oligosaccharide and fructose
abstract The present invention relates to a method for improving the quality of kimchi by using a receptor reaction of dextransucrase produced by Leuconostoc sp. In the preparation, (1) adding less than 5% sugar and acceptor sugar in a ratio of 1: 2 to 2: 1, respectively; (2) proceeding the fermentation of the prepared kimchi at a temperature of 5 ℃ to 15 ℃ and pH 4.0 or more; And (3) according to the production method of kimchi of the present invention characterized in that the fermented kimchi is stored at 1 to 5 ℃, during the fermentation process of kimchi to produce oligosaccharides and fructose and at the same time suppress the increase in viscosity functional of kimchi And taste can be improved.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100453576-B1
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