• Title/Summary/Keyword: 적정숙성기간

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Effect of Traditional and Improved Kochujang Koji on the Quality Improvement of Traditional Kochujang (전통(傳統)고추장의 품질개량(品質改良)에 있어서 재래식(在來式) 및 개량식(改良式) 고추장 메주의 효과(效果))

  • Cho, Han-Ok;Park, Sung-Ahe;Kim, Jong-Goon
    • Korean Journal of Food Science and Technology
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    • v.13 no.4
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    • pp.319-327
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    • 1981
  • In order to reproduce and improve the Korean traditional Kochujang(fermented hot pepper-soybean paste), traditional and improved Kochujang Koji were prepared according to the standard method investigated in Chunrabookdo area and combined the raw materials of Kochujang by the traditional habit. Amino nitrogen contents were higher in improved Kochujang than in traditional one, those were in the range from 83 to 106 mg% immediately after brewing and 191 to 313 mg% at the end stage of brewing. Water soluble and ammonia nitrogen contents were most high in the improved Kochujang which was mixed with sodium chloride and brewed soysauce as seasoning. The content of reducing sugar of traditional Kochujang was higher than that of improved one during the brewing. Ethyl alcohol contents of all Kochujang samples were 0.04% at the early stage of brewing and that reached above 2.5% after $40{\sim}50$ days brewing.

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Production of a Fermented Soymilk using a New Strain Leuconostoc mesenteroides KC51 Isolated from Kimchi (김치에서 분리한 Leuconostoc mesenteroides KC51을 이용한 대두 발효유의 제조)

  • Oh, Nam-Soon;In, Man-Jin
    • Applied Biological Chemistry
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    • v.51 no.1
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    • pp.88-91
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    • 2008
  • 숙성 중인 김치에서 생육과 산 생성이 우수한 유산균을 분리하여 API 50 CHL kit로 확인하고 16S rDNA의 염기 서열을 분석한 결과 Leuconostoc mesenteroides로 동정되어 Leuconostoc mesenteroides KC51로 명명하였다. 대두에 10배의 증류수를 가하여 제조한 두유에 KC51 균주를 접종하고 $30^{\circ}C$에서 정치 배양한 결과, 생균수는 접종 후 9시간까지 급격히 증가하였으며 그 이후 완만하게 증가하여 배양 12시간에는 $2.70{\times}10^9$ CFU/g까지 증가하였다. 적정산도는 배양 12시간에 0.35%까지 증가하였으며,pH 는 pH 4.52까지 감소하였다. 이때 유기산 농도는 젖산과 초산의 함량이 각각 0.56%와 0.10%로 분석 되었다. 두유 발효액에서 Leuconostoc mesenteroides의 증식에 의한 점도의 증가는 관찰되지 않았으며, 관능적으로도 신맛을 제외한 항목에서 두유와 유사하였다. 또한 $4^{\circ}C$에서 두유 발효액은 2주일의 저장기간 동안 pH, 적정산도와 생균수의 변화는 미미하였다.

Fermentative Characteristics of Low-Sodium $Kimchi$ Prepared with Salt Replacement (대체염을 이용한 저 나트륨 김치의 발효 특성)

  • Yu, Kwang-Won;Hwang, Jong-Hyun
    • The Korean Journal of Food And Nutrition
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    • v.24 no.4
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    • pp.753-760
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    • 2011
  • This study was carried out to investigate the effects of various kinds of commercial salts, including Hanju salt, Deep sea water salt, $Salicornia$ $herbacea$ salt, Guwoon salt, Bamboo salt and salt replacement for the reduction of Na concentration in $kimchi$. The fermentative characteristics of these salts were determined during the fermentation at $10^{\circ}C$. $kimchi$ using a salt replacement and with $Salicornia$ $herbacea$ salt showed slow changes in their pH values. The use of salt replacement showed the lowest level(0.97%) of the retardation of $kimchi$ fermentation. For the preparation of $kimchi$ that used a low Na, chemical and microbial changes were investigated during the fermentation of process, examining preparations with both table salt and a salt replacement(CS-17). The salinity level of $kimchi$ prepared with table salt(control) and the salt replacement (CS-17) were 2.17~2.5% and 1.72~1.99% during fermentation, respectively. The Na contents of $kimchi$ with CS-17(562.5 mg%) showed a lower level than that with table salt(879.0 mg%). The growth of Leuconostoc sp. was highest ($1.5{\times}10^8$ cfu/g) in $kimchi$ with CS-17 at 6 day-fermentation, but the highest level($2.3{\times}10^7$ cfu/g) in $kimchi$ with table salt was at 7dayfermentation. The cells of $Lactobacillus$ sp. in the $kimchi$ prepared with CS-17 and table salt increased to $3.0{\times}10^8$ cfu/g and $6.0{\times}10^7$ cfu/g at 8day-fermentation, respectively. It was concluded that the use of CS-17 could reduce Na levels in $kimchi$ and mitigate over-maturation.

Effect of Crab Shell on Shelf-life Enhancement of Kimchi (게껍질의 김치보존성 향상효과)

  • 김순동;김미향;김일두
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.25 no.6
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    • pp.907-914
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    • 1996
  • To enhance the shelf-life and quality of baechu kimchi, the effects of CSP(crab shell powder) addition to kimchi was investigated. Overall qualities were deteriorated by fish odor, chewiness of particles, sharp pH increase at the early fermentation stage; therefore in order to solve these problems kimchi fermentation was carried out with kimchi containing 1, 3, 5% CSPB for salted baech weight at $10^{\circ}C$ for 300ays. Quality of kimchi was evalutated by the measurement of pH, acidity, colour L, a, and b value, the number of microbe and lactic acid bacteria, texture. Ten highly trained panelists were involved in the sensory evaluation. During the entire fermentation periods, pH, hardness, colour L, a and b value, the number of lactic acid bacteria of kimchi with CSPB were higher than those of control, but acidity was lower. Sensory quality showed that sour taste of control at 15-day fermentation was already strong. However, sour taste, crispness taste, and overall taste of kimchi with CSPB untill 20-day fermentation were good. Especially, overall taste of kimchi containing 3% CSPB at 30-day fermentation was good, but that of kimchi containing 5% showed fish odor from the early periods of fermentation.

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Studies on Taste Compound Content and Reasearch on Condition of Comsumer Attitude to Traditional Korean Soy Sauce with Varing Meju Type and Fermentation Jars (메주종류와 담금용기에 따른 전통간장의 맛성분과 소비자 사용실태조사)

  • 손경희;이현주;박현경;박옥진
    • Korean journal of food and cookery science
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    • v.14 no.5
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    • pp.463-467
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    • 1998
  • This study was carried out in order to analyze the changes in general compounds, reducig sugar, nitrogen compounds of traditional Korean soy sauce with varying Meju Type (Traditional Meju, Modified Meju) and ripening periods and to investigate correlation between sensory characteistics via sensory evaluation of soy sauce samples. And to investigate actual conditions and attitude of comsumer of soy suace.

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Effect of Sodium Chloride Concentrations and Storage Periods on Characteristics of Kakdugi (소금농도 및 저장기간이 깍두기의 특성에 미치는 영향)

  • Kim, So-Yeon;Kim, Kwang-Ok
    • Korean Journal of Food Science and Technology
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    • v.21 no.3
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    • pp.370-374
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    • 1989
  • This study was conducted to examine the effects of salt concentrations (1,2 and 37)) and storage periods on the characteristics of Kakdugi (Korea seasoned pickles of cubed radish roots) stored at $20^{\circ}C$. The sensory characteristics, pH, titratable acidity, non-volatile organic acids were measured. The results of sensory evaluation on Kakdugi containing 1,2 or 30% sodium chloride stored for 4 or 8 days indicated that there were significant differences among them expecially ill firmness, crispness and salty taste. As storage period increased, titratable acidity, sour taste, non-volatile organic acid contents of the samples increased. The changes were greater in Kakdugi with 2% sodium chloride. Major non-volatile organic acids were identified as lactic acid, citric acid and succinic acid. The sour taste of Kakdugi was closely related to the contents of non-volatile organic acid and titratable acidity.

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Quality characteristics of kimchi with Artemisia annua extracts (개똥쑥 추출물을 첨가한 김치의 품질특성)

  • Lee, Sang-Soo;Kwon, Dong-Jin
    • Food Science and Preservation
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    • v.22 no.5
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    • pp.666-673
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    • 2015
  • The quality characteristics of kimchi with Artemisia annua extracts (1~2%; extracted with water or 70% ethanol), including the pH, acidity, reducing sugar content, total viable cell and lactic acid bacteria cell count, and sensory parameters, were investigated at 10 and $15^{\circ}C$ for 20 days during aging. The pH, acidity, reducing sugar content, and lactic acid bacteria count of kimchi with Artemisia annua extract rapidly increased upto the 4~6th day, increasing slowly thereafter. The quality characteristics did not vary between kimchi with and without the extract. The optimal aging time for kimchi with the extract was 10 days at $10^{\circ}C$. The results of the sensory evaluation showed that kimchi with 1% Artemisia annua extract was superior to kimchi with 2% Artemisia annua extract; in particular, the color and taste of the latter were found to be black and bitter, respectively.

On Chemical Characteristics of Sour Doenjang (Fermented Soybean Paste) (저장 유통중 시어진 된장의 화학적 성분 연구)

  • Shin, Dong-Hwa;Kang, Keum-Sung;Lee, Ji-Young;Jeong, Do-Youn;Han, Gum-Su
    • Journal of Food Hygiene and Safety
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    • v.25 no.4
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    • pp.360-366
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    • 2010
  • Doenjang (fermented soybean paste) is one of the korean traditional fermented soybean product which is consumed with cooked rice as a soup or paste. During the fermentation, soybean protein hydrolyzed into amino acids and various peptide, and various organic acids by mirobes related and enzymes produced by meju fermentation. Some commercial products locationally samples give more sour taste than normal due to abnormal fermentation which the reasons are not clear. Three samples that gave sour taste organoleptically were collected and analyzed their characteristics such as pH, moisture content, acidity and microbial counts. The pH of the sour sample were lower than the normal with higher acidity as pH 5.39 (normal) to pH 4.36 (S2) and 15.80 ml of(0.lN NaOH consumed) to 21.80 ml (S1) respectively. Salt and moisture contents were different with sour and normal Doenjang as 16.38% (normal) to 8.92% (S3) in salt and 55.94% (normal) to 49.34% (S1) in moisture content. Total viable counts were $4.1{\times}10^8$ (normal) to $8.0{\times}10^5$ (S2), and $3.4{\times}10^8$ (normal) to $8.0{\times}10^5$ (S2) in acid producing microbes at BCP plate. Yeast and mold were not detected. The composition of acids as mainly lactic acid and acetic acid of sour Doenjang. Total free amino acids content were lower the sour Doenjang than the normal.

Changes in Microbial and Physicochemical Properties of Single-Brewed Makgeolli by High Hydrostatic Pressure Treatment during Fermentation (단양주 방법으로 제조된 막걸리의 발효과정 중 초고압 처리에 의한 미생물적 및 이화학적 특성 변화)

  • Ha, Su-Jeong;Yang, Seung-Kuk;In, Ye-Won;Kim, Yun-Ji;Oh, Se-Wook
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.8
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    • pp.1176-1181
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    • 2012
  • This study was conducted to examine changes in the microbial and physicochemical properties of single-brewed Makgeolli in response to high hydrostatic pressure (HHP) treatment during various fermentation stages. HHP was applied in 2-day intervals at 400 MPa for 5 min during fermentation at $25^{\circ}C$. As a result, lactic acid bacteria showed 5~6 log reduction and reappeared at approximately 3~6 log cfu/mL as fermentation proceeded. Yeast also showed 5~6 log reduction but did not reappear during later fermentation period. HPP treatment did not result in any alcohol production on day 0 and 2. However, HPP treatment altered the pH and titratable acidity by reducing the number of microorganism. Reducing sugar contents of the samples increased continuously to 8.99% in 0 day treated sample and 5.01% in 2 day treated sample, whereas untreated Makgeolli contained 1.53% reducing sugars on 6 day due to alcohol conversion by yeast. Based on these results, HPP treatment during various fermentation stages altered the physicochemical properties of Makgeolli by changing the microbial community.

참돔 노지종묘생산과 요각류 번식을 위한 적정 시비제

  • 방인철;박상용;권성민;신현웅
    • Proceedings of the Korean Aquaculture Society Conference
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    • 2003.10a
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    • pp.3-63
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    • 2003
  • 우리나라 서해안의 폐염전 또는 대하양식장을 이용한 해산어 종묘생산이 조피볼락, 감성돔, 숭어 등을 대상으로 이루어지고 있다. 이렇게 생산된 종묘는 기형개체가 전혀 없는 건강 종묘이며, 생산 원가 또한 육상수조식에 비해 최고 5배정도 낮다. 한편 참돔은 육상수조에서 종묘생산시 기형률이 비교적 높게 나타나므로 노지를 이용한 종묘생산이 요구되고 있다. 현재 노지 종묘생산시 요각류 번식을 위한 시비제로는 암모니아, 인산염, 칼륨 등이 함유되어 있는 화학비료(요소, 복합비료)나 계분, 돈분, 우분 등의 유기질 비료가 주로 사용되고 있다. 그러나 화학비료를 사용시 급격한 수질변화로 요각류의 폐사가 발생하고, 매년 지속적인 생산량을 기대하기가 어려운 문제점이 있다. 따라서 적절한 시비제를 구명하기 위하여 유기질 비료(알팔파, 숙성계분)와 화학비료(요소, 복합)를 단독 또는 병행 사용하여 2개월간의 동ㆍ식물플랑크톤의 변동량과 치어의 생존율을 조사한 결과, 유기질 비료는 부화자어가 입식된 이후에도 연속하여 시비하여도 생존율에 영향을 미치지 않았으나, 화학비료의 경우 일정 농도 이상에서는 동ㆍ식물플랑크톤의 번식에 장애를 초래하였고 이에 따라 자어가 전량 폐사하였다. 실험군의 생존율은 육상수조에서 40%, 알팔파와 숙성계분을 시비한 실험군이 15%, 요소, 복합, 알팔파를 시비한 실험군이 10%, 요소, 복합, 숙성 계분을 시비한 실험군이 8%, 요소와 복합을 시비한 실험군은 0%를 나타내었다. 또한 기형률에 있어 노지 실험군은 0.7%로 매우 낮게 나타났으나, 육상수조 실험군은 61%에 해당하는 치어가 기형이었으며, 그 형태도 다양하게 나타났다.fer, Artemia sp., copepods, 부화 25일째부터는 copepods였다. 초기성장은 부화직후 전장 1.95 mm였던 것이 10일째는 2.96 mm, 20일째는 3.89 mm, 30일째는 12.9 mm, 50일째는 35.1 mm를 나타내었다. 그러나 말쥐치 자ㆍ치어가 성장함에 따라 발생하는 지속적인 폐사와 종묘의 수송시 발생하는 폐사를 줄일 수 있는 방법이 추후에 해결되어야 할 것으로 사료된다.8,000~215,000 마리의 자어를 낳아서 개체에 따라 큰 차이를 나타내었다. 1999년에는(어미 : 전장 20.7~25.5cm, 체중 205.5~396.4g) 1 회 출산때마다 7,000~50,000 마리의 자어를 출산하였다. 3. 출산간격. 다회 출산한 쏨뱅이 어미가 첫 번째 출산에서 다음 출산까지 소요되는 기간을 조사한 결과 13일에서 25일이 걸리는 것으로 나타났다. 특히 4회 출산 한 1998년 쏨뱅이 어미는 첫 번째 출산 후 19일만에 두 번째 출산이 이루어 졌고 각각 13 일과 14 일만에 세 번째, 네 번째 출산이 이루어져 총 46일 동안 4회에 거쳐 자어를 출산하였다. 4. 출산자어의 크기. 1997년 3회 출산한 쏨뱅이의 출산시기별 자어 크기를 조사한 결과 첫 번째 출산에서는 평균전장 4.1$\pm$0.07mm의 자어를 낳았으나 두 번째 출산에서 자어의 크기는 평균전장이 3.9$\pm$0.11mm, 세 번째 3.8$\pm$0.12mm로 점차 작은 경향을 나타내었다..27mm(평균 1.76mm, n=20) 그리고 Snout length 0.74~l.67mm(평

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