Food or edible material: processes – compositions – and products – Fermentation processes – Of plant or plant derived material
Patent
1997-11-07
1999-02-09
Bhat, Nina
Food or edible material: processes, compositions, and products
Fermentation processes
Of plant or plant derived material
426 72, 426 74, 426638, A23B 710, A23F 300, A23L 130, A23K 1175
Patent
active
058691162
ABSTRACT:
A method for preparing kimchi including the steps of adding less than 2.4% by weight Vitamin C and less than 1% by weight Vitamin E to a mixture of vegetables and spices prior to fermentation and then fermenting the mixture. Vitamin C or Vitamin E or both can be added to the mixture. The Vitamin C is selected from ascorbic acid, calcium ascorbate and sodium ascorbate. Organic acids may be added together with the Vitamin C and Vitamin E to the preparation of the kimchi.
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"The Most Popular Dish: Kimchi", http://www.akita-u.ac.jp Oct. 5, 1996 updated.
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Principles of Food Chemistry, AVI Publishing Company, pp. 318-325, 1980.
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