Journal of Ginseng Research
- 제20권3호
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- Pages.307-317
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- 1996
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- 1226-8453(pISSN)
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- 2093-4947(eISSN)
인삼을 첨가한 동치미 쥬스 발효중 화학적 및 관능적 특성 변화
Changes in Chemical and Sensory Characteristics of Dongchiml Juice during Fermentation with the Addition of Panax ginseng C.A. Meyer
- Oh, Hoon-Il (Department of Food Science and Technology, Sejong University) ;
- Kwon, Soo-Mi (Department of Food Science and Technology, Sejong University) ;
- Shin, Tai-Sun (Department of Food Science and Technology, Sejong University)
- 발행 : 1996.12.01
초록
This study was undertaken to examine the effects of fresh ginseng addition on the chemical and sensory properties of dongchimi juice fermented under various conditions. The contents of free sugars in dongchimi juice during fermentation increased at the initial stage, but decreased at the palatable stage and then increased again thereafter. Free sugars were higher in dongchlml juice with 4% of ginseng addition than with Soye ginseng and without ginseng addition. Analyses of organic acid contents showed that all three groups contained relatively high amounts of citric, lactic and malic acids. It was also found that, as fermentation progressed, the amounts of tactic and acetic acids in- creased, while that of malic acid decreased at the palatable stage and increased again thereafter. Total saponins were highest in dongchimi juice fermented at 4
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