한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제19권1호
  • /
  • Pages.53-57
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  • 2006
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
권호 표지

홍고추로 제조한 김치의 품질 특성

Quality Characteristics of Kimchi Made of Mashed Red Pepper

  • 방병호 (서울보건대학 식품영양과) ;
  • 서정숙 (서울보건대학 식품영양과) ;
  • 정은자 (서울보건대학 식품영양과)
  • Bang Byung-Ho (Department of Food and Nutrition, Seoul Health College) ;
  • Seo Jeong-Sook (Department of Food and Nutrition, Seoul Health College) ;
  • Jeong Eun-Ja (Department of Food and Nutrition, Seoul Health College)
  • 발행 : 2006.03.01
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초록

우리나라 전통김치의 제조방법에 따른 건조고춧가루의 사용시 고추건조에 필요한 경비와 위생문제를 해결하고, 고추 고유의 색상 유지를 위하여 $7^{\circ}C$에서 저장하면서 두 김치의 pH, 적정 산도, 총 세균수, 총 젖산균수 및 관능검사를 실시한 결과는 다음과 같다. 건고춧가루와 마쇄 홍고추 김치에 있어서 pH의 변화, 총산도의 변화, 총세균수 및 총 젖산균수의 변화양상은 비슷하였으며, 관능면에 있어서는 마쇄 고추김치가 전체적인 기호도에 있어서 낮은 값을 보였는데, 이는 마쇄 홍고추 김치에 사용된 고춧가루의 상대적인 건물량이 적은 것에 기인한 것으로 생각된다.

In order to reduce the drying cost and to maintain the natural color of raw red pepper and also to keep the red pepper hygienically, two kinds of Kimchies made of red pepper powder and mashed red pepper were prepared. The difference of quality characteristics between Kimchi made of red pepper powder and mashed red pepper was examined during fermentation at $7^{\circ}C$. Both of two Kimchi showed the same patterns of changes in pH, acidity, total bacteria cell count and total lactic acid bacteria cell count. But Kimchi made of mashed red pepper showed lower sensory scores than red pepper powder in overall acceptability.

키워드

참고문헌

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