• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.2
• /
• pp.198-202
• /
• 1997

Jangkimchi is a kind of Kimchi which is made with soy-sauce instead of salt. Occasionally, when sugar is added to Jangkimchi for condiment, the kimchi juice becomes viscous. In this study. the nature of the viscous material and the condition for producing viscous property in Kimchi juice were investigated. HPLC analysis showed that the viscous material in Jangkimchi is polysaccharide composed of glucose. Sucrose was more effective in forming viscous juice than glucose and the viscosity increased with the addition of sucrose up to 10%. Soy-sauce also played a role in increasing the viscosity of Kimchi juice compared with salt. Aerobic fermentation condition was found to be another factor to make the juice viscous. The population of Leuconostoc mesenteroides, well-known producer of viscous dextran was not different in the Kimchi juice prepared with the addition of sucrose from that without sucrose, which implys that the Jangkimchi preparation methods such as addition of sucrose and soy-sauce would do some effects on the production of viscous material in Jangkimchi.