Effect of Enzyme and Inorganic Salts Addition and Heat Treatment on kimchi Fermentation

효소 및 염의 첨가와 순간 열처리가 김치발효에 미치는 영향

  • Kang, Kun-Og (Department of Cultural Learning, Anseong National Agricultural College) ;
  • Ku, Kyung-Hyung (Department of Food Science and Technology, King Sejong University) ;
  • Lee, Hyung-Jae (Nong-Shim Technology Development Institute) ;
  • Kim, Woo-Jung (Department of Food Science and Technology, King Sejong University)
  • 강근옥 (안성농업전문대학 생활교양과) ;
  • 구경형 (세종대학교 식품공학과) ;
  • 이형재 ((주)농심기술연구소) ;
  • 김우정 (세종대학교 식품공학과)
  • Published : 1991.04.01

Abstract

The effects of microwave heat treatment and addition of enzyme, kimchi liquid, buffer solution and several salts on the changes in pH of kimchi liquid were investigated during fermentation at $25{\sim}35^{\circ}C$. It was found that microwave heat treatment on brined chinese cabbage and enzyme addition of cellulase and amylase showed a little improvement effect, while combination of both methods significantly increased the fermentation rate. The addition of kimchi liquid having pH 4.6 was found to be very desirable for both shortening the fermentation time and flavor acceptance. Among the inorganic salts and buffer solution studied, phosphate buffer(pH 4.6), sodium nitrite and $Na_2HPO_4$ were significantly effective for reduction of kimchi fermentation rate by two to three folds.