Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Physiochemical Properties of Fernbraken Jangachi during Korean Traditional Pickling Process

숙성 기간 및 절임원에 따른 고사리장아찌의 이화학적 특성 변화

  • Lee, In-Sook (Division of Food Service Industry, Uiduk University) ;
  • Choi, Jin-Kyung (Division of Food Service Industry, Uiduk University)
  • 이인숙 (위덕대학교 외식산업학부) ;
  • 최진경 (위덕대학교 외식산업학부)
  • Received : 2011.06.22
  • Accepted : 2011.08.27
  • Published : 2011.08.31
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Abstract

Fernbraken is a popular and well-known wild grass, but the physiochemical properties of Korean Traditional pickling (Jangachi) during aging have been little reported. Therefore, this study was carried out to investigate the physiochemical properties of Fernbraken Jangachi treated with a soybean sauce mixture for 6 weeks (1st pretreatment) as well as fermented with soybean paste, red hot pepper paste and soybean sauce for 7 weeks. Total polyphenol contents, acidity, salinity, sweetness (Brix), and ${\alpha}$-tocopherol of Fernbraken Jangachi all increased with aging period. On the other hand, pH and total acidity of Fernbraken Jangachi did not change much. Among the three kinds of Jangachies, Jangachi fermented with soybean sauce showed 2 fold higher salinity and total acidity levels compared to the others. Therefore, the physiochemical properties of Fernbraken Jangachi were dependent on the pickling properties, such as soybean paste, hot pepper paste or soybean sauce, and these properties maintained a certain level after 5~6 weeks of aging. Further, proper aging period for Fernbraken Jangachi was suggested as 10 weeks.

Keywords

Acknowledgement

Supported by : 위덕대학교

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