The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Standardization of Preparation of Chinese Cabbage Kimchi I. Effects of Dry Salting of Method Salt Content on the Texture of Kimchi

통배추김치 제조의 표준화 연구 I. 농도별 건염법이 배추 질감에 미치는 영향

  • Published : 2003.12.01
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Abstract

Kimchi has been worldwide recognized as a traditional Korean fermented food, In the Chinese cabbage's pickling, salt content of evenly penetrate into the tissue affects on the texture of matured kimchi, But the previous method which usually using brine salting has a disadvantage of uneven penetration of salt into the leaves and stems. The purpose of the study is to develope the method which produce superior kimchi by evenly penetrate the salt into the tissue rapidly, The dry salting method is directly spread the salt on the surface of chinese cabbage as percentage in weight with 10, 12, 14, 16%(s) and pickled in this state for 5 hours. Brine salting method is soaking chinese cabbage in the 16% salt solution(16%B) for 20 hours. Sensory evaluation, contents of salt, properties of mechanical hardness and micro structure were studied among fresh cabbage, 16%B and 10, 12, 14, 16%(s) cabbage, The result of salt contents in all groups of pickled chinese cabbage were significantly increased compared with fresh cabbage. The compressive force of cabbage's steams by mechanical measurement was significantly decreased but cutting force was increased. In pickled cabbage, the cutting force was the highest correlated with salt content, In the sensory evaluation, the salty taste of leaves and chewy degree were significantly increased, but the hardness and crips of the stems were significantly decreased by increasing salt contents. Therefore the dry salting is the most excellent pickling method in small amount of kimchi production by saving salt amount and time, furthermore due to even penetration of salt into leaves and stems.

통배추 김치제조의 표준화 연구를 위해 소금농도와 절임방법을 달리한 후 소금함량과 조직감의 변화를 분석하였다. 1. 관능검사 결과 건염법에서 소금농도가 증가할수록 견고성과 아삭아삭함은 감소하고, 씹힘성은 증가하였다. 2. 줄기와 잎의 소금농도에서 염수법(16%B)은배추줄기와 잎의 농도 차가 크게 나타났고, 이는 상관관계 분석결과에서도 16%B에서만 음의 상관성을 나타내므로써 확인할 수 있었다. 3. 기계적 분석의 결과는 소금농도가 증가할수록 압착력은 감소하고, 절단력은 증가하였다. 그리고 압착력에 비해 절단력이 소금농도에 더 예민하게 나타남을 확인할 수 있었다. 4. 현미경 관찰에 의한 세포벽의 미세구조는 소금농도에 따라 점차적으로 변형되는 반면, 유관속계는 일정 소금농도에서 완전히 붕괴되었다. 5. 배추의 소금농도와 상관성인 큰 변수로는 아삭아삭함과 절단력이 유의성 있는 결과를 보였다. 또한 절임배추에 있어서 절단력의 증가는 아삭아삭함과 상관성을 나타내었다. 결과적으로 16%B와 10%S에서 소금농도와 관능적, 기계적 측정결과가 유사하였으며, 소금농도와 질감의 변화를 고려하였을 때 10%S와 12%S가 가장 적당하였다. 또한 배추의 절임 정도를 예민하게 판정하는 지표로는 아삭아삭함과 절단력으로 나타났다. 그러므로 소규모의 김치제조시 염수법보다 건염법을 이용하면 소금의 양을 절약하고 절임시간을 단축할 수 있을 뿐만 아니라 줄기와 잎이 고르게 절여지므로 균일한 맛의 김치를 제조할 수 있다.

Keywords

References

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