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PRODUCTION OF GREEN TEA-KIMCHI BY MIXING GREEN TEA EXTRACT CONTAINING POLYPHENOLS AND KIMCHI SAUCE
PRODUCTION OF GREEN TEA-KIMCHI BY MIXING GREEN TEA EXTRACT CONTAINING POLYPHENOLS AND KIMCHI SAUCE
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机译：混合多酚和泡菜酱的绿茶提取物生产绿茶泡菜
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摘要
PURPOSE: A method of making green tea-kimchi by mixing the green tea extract and kimchi sauce is provided. The produced kimchi has enhanced shelf life, taste and flavor by polyphenols contained in the green tea extract while maintaining efficacy of green tea. CONSTITUTION: Green tea leaves are mixed with purified water in a ratio of 1:20, extracted at 110deg.C for 1hr in an autoclave and filtered with a 325mesh sieve. Then, 0.3 to 3.0% by weight of the green tea extract is added to kimchi sauce, mixed with salted kimchi and aged at 2 to 5deg.C.
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