Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Qualify Characteristics of Baechukimchi Added Ginseng during Fermentation Periods

인삼이 첨가된 배추김치의 발효중 품질 특성

  • Published : 2006.12.29
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Abstract

This study was investigated for quality characteristics of Baechukimchi with ginseng during fermentation. For Baechukimchi preparation, original ingredients of Baechukimchi and high contents of ginseng were used. In the initial pH and titratable acidity of each samples, ginseng -added Kimchi showed a little higher value than pH 5.48 and 0.25% acidity of the control Kimchi. Ginseng-added Kimchi showed higher values of total microbes $(1.90\times10^6\sim2.93\times10^6)$ and lactic acid bacteria $(2.21\times10^6\sim2.62\times10^6)$ than the control Kimchi. The control Kimchi was total microbes of $1.59\times10^5$ and lactic acid bacteria of $7.60\times10^4$. According to fermentation periods, ginseng-added Kimchi showed decrease of pH and increase of titratable acidity than the control Kimchi, but it. was not different for the microbes between Kimchi samples. In the taste intensity of sensory evaluation, ginseng-added Kimchi was evaluated higher value than the control Kimchi and kept up texture, properties of initial preparation between samples during fermentation periods. In the crude saponin content, raw ginseng was 5.89% by dry basis and it was decreased to 3.74% after fermentation. And the individual ginsenosides content of Re, $Rg_1$, Rf, $Rg_2,\;Rh_1,\;Rb_1,$, Rc, $Rb_2$, Rd, $Rg_3$, but $Rg_3$ were decreased and $Rh_1$ were increased from 16.6 mg%, and 22.2 mg/% to 59.2 mg%, and 39.4 mg%, respectively.

김치의 주원료인 배추 대신 인삼 비율을 높게 하고, 김치 부재료를 그대로 이용하여 김치 발효과정 중의 품질 특성을 조사하였다. 김치 제조 직후 pH는 대조구 5.48에 비하여 인삼 첨가구가 약간 높았고, 대조구의 적정산도는 0.24%, 인삼 첨가구는 0.25%였으며, 총균수와 젖산균수의 경우 대조구는 $1.59\times10^5,\;7.60\times10^4$에서 인삼 첨가구가 $1.90\times10^6\sim2.93\times10^2,\;2.21\times10^6\sim2.62\times10^6$으로 높았다. 발효가 진행됨에 따라 인삼 첨가구는 대조구보다 pH 감소와 산도 증가가 컸으나, 미생물 균수에는 큰 차이가 없었다. 또 관능검사 결과 발효가 진행됨에 따라 인삼이 첨가되지 않은 대조구에 비하여 인삼 첨가구의 김치 맛이 강하다고 평가하였고, 시료군 별로 초기의 조직감을 그대로 유지하였다. 한편 김치 제조에 사용한 인삼의 조사포닌 함량은 건물량으로 5.89%에서 김치 발효 후 3.74%로 감소되었고, Re, $Rg_1$, Rf, $Rg_2,\;Rh_1,\;Rb_1$, Rc, $Rb_2$, Rd, $Rg_3$의 ginsenoside 함량은 원료 인삼에 비하여 발효 후 전반적으로 감소하였으나, $Rg_3$는 16.6 mg% 에서 59.2 mg%로, $Rh_1$은 22.2 mg%에서 39.4 mg%로 증가하였다.

Keywords

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