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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Kimchi Added with Allium hookeri Root

삼채뿌리를 첨가한 김치의 품질 특성

  • Received : 2013.07.03
  • Accepted : 2013.08.15
  • Published : 2013.10.31
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Abstract

This study is conducted to investigate the quality characteristics of kimchi with added Allium hookeri root (AHR) during a 56-day fermentation process at $4^{\circ}C$. AHR was added to salted cabbage at concentrations of 0, 5, 10, and 20% (w/w). The quality characteristics of the kimchi with added AHR were determined by measuring pH, acidity, salinity, reducing sugar, microbial amounts, and sensory evaluation. AHR had a higher level of crude lipid and potassium than other kinds within the Allium family. All kimchi with added AHR gradually decreased in the pH level compared to Baechu kimchi until 2 weeks, and kept a higher level of pH than Baechu kimchi until 8 weeks. Salinity showed a range of 1.87~2.43% over 8 weeks. The reducing sugar content showed no difference between all kimchi. In sensory evaluations, overall acceptance, taste and texture were highest in kimchi with added 10% AHR.

본 연구에서는 기능성 소재로 알려진 삼채를 이용하여 삼채뿌리 첨가 김치를 제조하였고, 품질 특성을 살펴보았다. 삼채뿌리 5%, 10% 및 20%를 첨가하여 $4^{\circ}C$에서 56일 동안 저장하면서 숙성기간별 pH, 산도, 염도, 환원당 함량, 미생물의 변화 및 관능특성을 살펴보았다. 삼채뿌리의 일반성분과 무기질 함량을 측정한 결과 조지방과 탄수화물 및 칼륨이 다른 양파과 채소에 비해 많이 들어있는 것으로 나타나 알칼리성 식품원료로서의 이용 가능성을 가지고 있는 것으로 사료된다. 삼채뿌리 첨가 김치의 pH 측정 결과, 14일까지 일반배추김치에 비해 서서히 감소하는 경향을 나타내었으며 삼채뿌리를 첨가한 김치의 pH가 전반적으로 높게 나타났다. 산도의 측정결과 pH의 변화와 유사한 경향을 나타내었으며 삼채김치의 염도는 2.20%의 수준을 유지하였다. 환원당 함량의 측정 결과 삼채뿌리 첨가량이 증가할수록 환원당 함량이 증가하는 경향을 나타내었다. 숙성 중 총 균수 및 젖산균수 변화는 숙성 초기에 급격히 증가한 후 서서히 증가하는 경향을 보였으며, 시료 간 큰 차이를 나타내지 않았다. 관능적 특성을 살펴보면 외관, 맛, 전반적인 기호도에서 삼채뿌리 10% 첨가 김치의 평가가 가장 우수하였다.

Keywords

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