Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Development of Auto-aging System for the Kimchi Refrigerator for Optimal Fermentation and Storage of Dongchimi

동치미 최적발효 및 저장을 위한 김치냉장고의 자동숙성 시스템 개발

  • Noh, Jeong-Sook (Department of Food Science & Kimchi Research Institute, Pusan National University) ;
  • Kim, Jong-Hyun (Department of Food Science, Masan College) ;
  • Lee, Myung-Ju (Refrigerator R&D Team, System Appliances Division, Samsung Electronics) ;
  • Kim, Myung-Hee (Refrigerator R&D Team, System Appliances Division, Samsung Electronics) ;
  • Song, Yeong-Ok (Department of Food Science & Kimchi Research Institute, Pusan National University)
  • 노정숙 (부산대학교 식품영양학과 및 김치연구소) ;
  • 김종현 (식품과학부 마산대학) ;
  • 이명주 (삼성전자 시스템가전사업부 냉기개발팀) ;
  • 김명희 (삼성전자 시스템가전사업부 냉기개발팀) ;
  • 송영옥 (부산대학교 식품영양학과 및 김치연구소)
  • Published : 2008.12.31
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Abstract

This study was investigated to determine the conditions for an auto-aging system placed within a kimchi refrigerator for optimal fermentation, as well as the optimal conditions for the prolongation of dongchimi storage time. Various fermentation characteristics of dongchimi stored at different temperatures ($5-23^{\circ}C$) were compared. The pH and acidity of dongchimi associated with the highest levels of overall acceptability were $3.9{\pm}0.1$ and $0.25{\pm}0.05%$, respectively. In order to establish the time point for the conversion of fermentation to storage, dongchimi was fermented at $10^{\circ}C$ or $15^{\circ}C$ until the acidity reached the designated points (0.1, 0.2, and 0.3%), and was then stored at $-1^{\circ}C$ for 1 week. According to the sensory evaluation, the dongchimi acidity of 0.2% fermented at $10^{\circ}C$ evidenced the highest levels of overall acceptability after 1 week of storage among the samples. In conclusion, we suggest conditions of $10^{\circ}C$ and $-2.5{\pm}0.5^{\circ}C$ for the fermentation and storage temperature, respectively, and a dongchimi acidity of 0.2% as an index for the time point for the conversion of fermentation to storage in the kimchi refrigerator.

동치미를 김치냉장고에서 발효 숙성시켰을 때 풍미가 우수한 동치미를 장기간 먹을 수 있는 저장 조건을 확립하고자 온도별(5, 10, 15, $20^{\circ}C$)로 동치미의 발효숙성 특성을 살펴보고 이를 삼성사 김치 냉장고의 자동숙성모드($23^{\circ}C$에서 25시간 발효 후 $-1^{\circ}C$ 자동전환)에서 발효시킨 동치미와 비교하였다. 동치미의 관능이 가장 좋은 시기는 pH는 $3.9{\pm}0.1$, 그리고 산도는 $0.25{\pm}0.05%$로 나타났으며 $10^{\circ}C$ 및 $15^{\circ}C$에서 숙성시킨 동치미가 적숙기에 빨리 도달하면서도 관능평가 점수가 높아 초기 발효 온도대는 $10-15^{\circ}C$가 적합하다는 결과를 얻었다. 이에 반해 자동숙성모드에서 저장한 동치미는 30일 경까지 적숙기에 도달하지 못하였다. 김치냉장고 초기 발효 시간을 결정하기 위하여 동치미를 $10^{\circ}C$ 및 $15^{\circ}C$에서 저장하여 산도가 0.1, 0.2 또는 0.3%에 도달하였을 때 $-1^{\circ}C$에 7일간 저장하면서 동치미의 발효 진행 및 관능검사를 실시한 결과 $10^{\circ}C$에서 발효시킨 동치미가 $15^{\circ}C$ 발효군보다 탄산미가 높고 군덕맛의 강도는 낮아 종합평가 점수가 높았다. $-1^{\circ}C$에 저장한 동치미의 산도는 1주일 동안 $0.08{\pm}0.02%$ 증가하여 저장온도 $-1^{\circ}C$에서도 미생물의 발육을 완전히 억제되지 못하는 것으로 나타났다. 본 연구 결과 동치미를 김치냉장고에서 자동으로 발효 저장할 때 동치미의 특성을 최대화할 수 있는 조건으로 $10^{\circ}C$에서 산도가 0.2%에 도달하였을 때 까지 발효시킨 후 $-2.5{\pm}0.5^{\circ}C$로 전환할 것을 제안한다. 이러한 동치미는 계절에 상관없이 탄산미와 살얼음맛을 느낄 수 있고 군덕내의 발생은 장기간 억제할 수 있을 것으로 생각된다.

Keywords

References

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