Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Processing Conditions on Some Characteristics of Dongchimi Juice

  • Kim, Dong-Hee (Dept. of Food and Nutrition, Yuhan Junior College, Puchon 422-749) ;
  • Chum, Yun-Kee (Jung Poong Co., Seoul 138-150) ;
  • Kim, Woo-Jung (Dept. of Food Science and Technology, Sejong University, Seoul 143-747)
  • Published : 1996.06.01
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Abstract

Effective method for the preparation of Dongchimi juice was developed by addition of NaCi, sucrose and bydrolytic enzymes before fermentation and addition on Dongchimi juice during fermentation. The radish was ground and suspended in water(1:1, w/v) with addition of spices(garlic, green onion and ginger) followed by fermentation at $25^{\circ}C$. The addition of 2% NaCi and 0.5~2.0% sucrose resulted in significant increase of solid content and it was also improved by the addition of polysaccharide hydrolyzing enzyme during fermentation. When the fermented juices of pH 5.4 of 4.4 were added by 15% of total weight before(pH 5.4 juice)and during (pH 4.4 juice) fermentation, a significant increase in solid content after 24hrs of fermentation was resulted. The combined method of addition of 2% NaCI, 1.0% sucrode, 0.1% Viscozyme and 10% of fermented juice of pH 5.4 and 4.$ before and during fermentation improved solid content, reducing sugar, color and showed little effect on viscosity. The organoleptic characteristics were also improved by the combined method.

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References

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