Applied Biological Chemistry

  • Volume 10
  • /
  • Pages.33-38
  • /
  • 1968
  • /
  • 2468-0834(pISSN)
  • /
  • 2468-0842(eISSN)
The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Studies on the manufacture of canned 'Kimchi'

김치 통조림 제조(製造)에 관(關)한 연구(硏究)

  • Lee, C.Y. (Department of Agricultural Chemistry, College of Agriculture, Seoul National University) ;
  • Kim, H.S. (Department of Agricultural Chemistry, College of Agriculture, Seoul National University) ;
  • Kim, J.K. (Department of Agricultural Chemistry, College of Agriculture, Seoul National University)
  • 이춘영 (서울대학교 농과대학 농화학과) ;
  • 김호식 (서울대학교 농과대학 농화학과) ;
  • 김재근 (서울대학교 농과대학 농화학과)
  • Published : 1968.10.22
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Abstract

In order to determine proper conditions for the manufacture of canned Kimchi, a heat resistant lactic acid bacteria, the most acid producable strain, was isolated and identified as Lactabacillus plantarum. D-value for the isolate was calculated at 3 from a thermal death curve made at $60^{\circ}C$. The effects of acidity of Kimchi and the amount in a can, and the ratios of solid-liquid, were investigated. The most suitable time for sterilization with a type of can was determined as 25.2 minutes at $85^{\circ}C$. However in the period of heat treatment the quality was badly affected and this fact made desirable introducing of a adequate preservative additives into the manufacture of canned Kimchi.

(1) 숙성(熟成)된 김치로부터 강(强)한 산생성능(酸生成能)과 내열성(耐熱性)을 갖인 유산균(乳酸菌)을 분리(分離)하고 Lactobacillus plantarum으로 동정(同定)하였다. (2) 내열성(耐熱性) 유산균(乳酸菌) L.plantarum k-3 균주(菌株)에 대(對)한 열저항성(熱抵抗性)을 관찰(觀察)하였고 $60^{\circ}C$에서의 가열치사곡선(加熱致死曲線)으로부터 D=3의 값을 얻었다. (3) 김치통조림 제조시 내용물(內容物)의 양(量) 살균온도(殺菌溫度) 및 김치의 숙성도(熟成度)가 열전도(熱傳導)에 미치는 영향을 조사하였으며 (4) 김치통조림의 완전(完全) 살균시간(殺菌時間)을 산정(算定)하였으며 그시간은 살균온도(殺菌溫度) $85^{\circ}C$에서 25.2분(分)이 있다. (5) 식품(食品) 방부제(防腐劑)로 Sudium sorbate와 p-hydroxybutyl benzoate를 사용(使用)하여 김치통조림을 제조하였다.

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