Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality Changes of the Kimchi with Addition of Germinated Brown Rice Concentrate during Fermentation

발아현미 농축액 첨가 김치의 숙성 중 품질변화

  • Woo Seung-Mi (Department of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd.) ;
  • Jang Se-Young (Department of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd.) ;
  • Jeong Yong-Jin (Department of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd.)
  • 우승미 (계명대학교 식품가공학과 및 (주)계명푸덱스) ;
  • 장세영 (계명대학교 식품가공학과 및 (주)계명푸덱스) ;
  • 정용진 (계명대학교 식품가공학과 및 (주)계명푸덱스)
  • Published : 2005.08.01
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Abstract

This study was investigated the addition effect of germinated brown rice concentrate(0, 1, 3, $5\%$) to the fermentation of kimchi. From the result, pH was decreased and total acidity was increased, and total sugar was steadily decreased during the fermentation. Reducing sugar were increased at 3 days of fermentation and then decreased steadily. Counts of total microbe and Leuconostoc sp. were increased rapidly from the beginning and reached the highest level at 12 days of fermentation, after then decreased slowly. Counts of Lactobacillus sp. were increased until 9 days of fermentation, and then maintained stably. In sensory evaluation test, the overall acceptability of kimchi with $1\%$ germinated brown rice concentrate gained the highest score.

발아현미 농축액(GBRC) 첨가량을 0, 1, 3 및 $5\%$(w/w)로 각각 달리하여 담근 배추김치의 품질변화를 조사하였다. 그 결과, pH는 발효가 진행됨에 따라 감소하는 경향으로 나타났고 총산도는 증가하는 경향을 보였다. 총당은 담금 직후 GBRC 첨가량이 많을수록 높은 함량을 나타내었고 발효가 진행됨에 따라 모든 구간들의 총당 함량이 꾸준히 감소하는 경향을 보였다. 환원당은 발효 3일째 약간 증가한 후 꾸준히 감소하는 경향을 나타내었다. 총균수와 Leuconostoc sp.은 발효가 진행됨에 따라 꾸준히 증가하여 숙성 12일째 최대치에 도달한 후 감소하는 경향으로 나타났고 Lactobacillus sp.은 숙성 9일째 최대치를 나타낸 후 일정한 균수를 유지하였다. 관능적 기호도에서는 발효전반에 걸쳐 GBRC $1\%$ 첨가구에서 전반적인 기호도가 높게 나타났다.

Keywords

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