한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제9권1호
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- Pages.87-93
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- 1994
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
전통적 통배추김치 제조시 최적절임조건 및 저장기간 설정에 관한 연구
A Study on the Standardization method of Brining Conditions and Storage Day in the Preparation of Traditional chinese whole Cabbage Kimchi
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Lee, Jong-Mee
(Department of Foods and Nutrition, College of Home Science and Management, Ewha Womans University) ;
- Kim, Hee-Jeong (Department of Foods and Nutrition, College of Home Science and Management, Ewha Womans University)
- 발행 : 1994.03.30
초록
This study was conducted to present a method that determine the optimum conditions for the preparation of chinese whole cabbage kimchi. After Sensory and chemical characteristics of kimchi with various salt concentration in brine, brining time and storage period at equal saltiness were measured, the optimum conditions for the preparation of chinese whole cabbage kimchi were determined with the use of the response surface methodology. The results are summarized as follows; 1. The more salt concentration in brine, the longer brining time and storage period, resulted in the lower pH and the higher titratable acidity of kimchis. As the salt concentration in brine and brining time increased, kimchi reaches at optimum titratable acidity of it within a shorter time. 2. As the salt concentration in brine and brining time increased, content of succinic acid decreased but that of lactic, acetic, and propionic acid increased. Amount of citric, malic and succinic acid decreased but that of lactic, acetic acid increased, with storage day. 3. Sensory data showed that firmness and green cabbage flavor of kimchi decreased while toughness, carbonic mouthfeel, sourness and staled flavor increased with increased salt concentration in brine, brining time and storage day. As the storage period increased, crispness of kimchi decreased. 4. The optimum conditions for the preparation of chinese whole cabbage kimchi were as follows: Optimum salt concentration in brine, brining time, and storage period were 19.5%, 3 hours and 45 minutes, and 12 hours.
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