Effect of Monascus Koji on the Fermentation and Quality of Kimchi

김치의 숙성과 품질에 미치는 홍국의 첨가효과

  • 김순동 (대구가톨릭대학교 식품공학과) ;
  • 김일두 (대구가톨릭대학교 식품공학과) ;
  • 박미자 (대구가톨릭대학교 식품공학과)
  • Published : 2001.10.01

Abstract

The effects of Monascus koji on the fermentation and quality of mul-kimchi (CCK) were investigated. Monascus koji at a final concentration of 1% against total amounts of saline and salted Chinese was added to MK and CCK, respectively, and fermented at 1$0^{\circ}C$. The koji of MK and CCK had a little effect on pH and acidity. Antimicrobial effect of water extracts from Monascus koji showed at the concentration of 3% for L. brevis and 5% for L. acidophilus and L. bulgaricus, respectively. Whereas no effect was founded in the strains of L. plantrum, L. GG and Leuc. mesenteroides. It was possible to control the color of kimchi by using Monascus koji instead of red pepper. Especially, color acceptability of MK added the koji was greatly improved. The content of reducing sugar and the score of sweet taste were slightly increased in the kimchi added the koji, whereas no great difference in the crispness was found. Overall acceptability of CCK was not apparent, but that of MK was greatly enhanced. It is apparent that the inhibitions of HMG-CoA reductase in MK and CCK added 1% Monascus koji were 10~20 and 7~16%, respectively.

물김치와 배추김치의 숙성과 품질에 미치는 홍국의 첨가효과를 조사하였다. 물김치는 소금물의 총량에 대하여, 배추김치는 절임배추량에 대하여 홍국분말을 각각 1%씩 첨가하여 1$0^{\circ}C$에서 숙성시켰다. pH와 산도는 양 김치 모두 홍국첨가에 따른 뚜렷한 영향을 미치지 않았다. 홍국의 물추출물은 L. brevis에 대해서는 3%의 농도에서, L. acidophilus 및 L. bulgaricus에 대해서는 각각 5%에서 약간의 저해활성을 보였으나 L. plantarum, L. GG, Leuc. mesenteroides의 생육에는 영향을 미치지 않았다. 홍국을 첨가함으로서 김치가 적색화하여 고추 첨가량 조절이 가능하였으며, 특히 물김치의 경우 기호성이 크게 향상되었다. 홍국을 첨가한 김치에서는 환원당 함량과 단맛이 다소 증가외었으나 아삭아삭한 맛은 차이가 없었다. 종합적 기호도는 배추김치에서는 뚜렷하지 않았으나 물김치에서는 현저하게 높았다. 홍국을 1% 첨가한 배추김치와 물김치의 HMG-CoA 환원효소의 활성 저해율은 각각 16~7% 및 20~10%였다.

Keywords

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