한국조리학회지 (Culinary science and hospitality research)
- 제9권2호
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- Pages.115-126
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- 2003
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
동결김치분말을 첨가한 국수의 품질과 맛에 미치는 영향
Effect of Analysis in the by Taste and Quality Freeze-Dried Kimchi Powder Adding of Noodles
초록
김치국수를 제조하기 위하여 1차적으로 동결김치분말을 만들어야 하는데, 김치시료는 김치를 담아 5
Freeze-dried Kimchi powder has to be first produced to make Kimchi noodle. Two days, ten days, fifteen days and twenty-five days fermented Kimchi were analyzed respectively to obtain adequate material for freeze-dried Kimchi. Fourteen days' fermented Kimchi with pH 4.0∼4.7 and 0.5∼0.8% acidity was chosen for material for freeze-dried Kimchi, Fourteen days fermented Kimchi was first freeze-dried and powdered. Sensory evaluation was done to decide that 4% addition of the powdered material was optimal. The mixture of Kimchi noodle was analyzed into two perspectives; noodle and Kimchi. The analyzed factors of the mixture was a texture of noodle, color level, Kimchi flavor and its spiciness. The texture of noodle are nutty taste, softness, viscidity and oil flavor. Heavy oil flavor and nutty tasty decreased against the increase of Kimchi powder. Six percent addition of material showed a definite change to the mixture. More than six percent addition destroyed the texture of noodle into near crumbles. Four percent addition of material showed almost same as ordinary noodle texture. Therefore four percent addition of freeze-dried Kimchi was chosen optimal through sensory evaluation.