The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지

The Characteristics of Kimchi by the Degree of Hotness of Powdered Red Pepper

매운 정도가 다른 고춧가루로 제조한 김치 품질 특성

  • Published : 2005.03.01
Download PDF
⟨ Previous Next ⟩

Abstract

The objective of this study was to investigate an influence of the degree of hotness of powdered red pepper on quality attributes of Kimchi. The extent of hotness was analysed by content of capsaicin and dihydrocapsaicin and ASTA color value, and the change of quality attributes of samples were evaluated by pH, acidity, total microbes, lactic acid bacteria cell count and sensory. Content of capsaicin and dihydrocapsaicin in mild red pepper powder was 11.4mg%, 5.4mg% respectively. And content of capsaicin and dihydrocapsaicin in hot red pepper powder was 149.1mg%, 66.0mg% respectively. Kimchi was made with mild and hot red pepper and stored for 24 days at 5±1℃. The pH of Kimchi made with mild red pepper powder during storage of 12 days was slightly lower than that of Kimchi with hot red pepper powder. The pattern of change in pH of samples showed a reducing trend during storage, and the acidity was vice-versa. At day 0, numbers of total bacteria in mild and hot Kimchi were 5.7, 6.7 log cfu/g, respectively. And at day 3, number of total bacteria in mild and hot Kimchi was same. The change in number of lactic acid bacteria was similar to that of total bacteria. In case of sensory evaluation, Kimchi made with hot red pepper powder showed better sensory scores in overall acceptability.

순한 고추가루와 매운 고춧가루의 일반성분, capsaicin, dihydrocapsaicin 농도 및 ASTA 값을 측정하였다. 그리고 두 고춧가루를 이용하여 김치를 제조하고, 5± 1℃에서 숙성시키면서 pH, 산도, 총균수, 젖산균수 및 관능 등을 측정하였다. 고춧가루의 일반성분은 수분함량 13.2∼13.5%, 회분함량 5.3∼5.4%, 조단백 12.2∼13.2%, 조지방 10.2∼l1.9%, 탄수화물 57.0∼58.1% 범위인 것으로 나타났다. 순한 맛의 capsaicin과 dihydrocapsaicin의 농도는 각각 11.4, 5.4 mg%로 나타났으며, 매운맛의 capsaicin과 dihydrocapsaicin의 농도는 각각 149.1, 66.0mg%로 나타났다. 그리고 순한 맛과 매운맛의 ASTA 값이 각각 63.14, 116이었다. 김치의 경우 pH는 순한 김치는 12일까지는 매운 김치에 비해 pH가 다소 낮았으며, 그 이후는pattern이 같았다. 산도의 경우는 18일까지 순한 김치가 다소 높게 나타났다. 초기에 순한 김치와 매운 김치 총균수는 각각 5.7, 6.7 log cfu/g이었으나, 발효가 진행되면서 3일에 그 수가 같아 졌다가 6일 후부터 매운 김치의 세균수는 약간씩 낮은 경향을 나타내었다. 젖산균수의 변화도 총균수와 그 경향이 유사하였다. 그리고 관능에 있어서 전체적인 기호도는 매운 맛(3.16)이 순한 맛(2.52)보다 높게 나타나 매운 고춧가루로 제조한 김치를 더 선호하는 것으로 나타났다.

Keywords

References

  1. Shim, HH and Lee, SR. Quality attributes of Korean red pepper according to cultivars and growing areas. Korean J. Food Sci. Technol. 23(3):296-300. 1991
  2. Lee, KE, Choi, UH and Ji, GE. Effect of Kimchi intake on composition of human large intestinal bacteria (in Korean). Korean J. Food Sci. Technol. 28(5):981-986. 1996
  3. No, HK, Lee SH, and Kim, SD. Effects of ingredients on fermentation of chinese cabbage Kimchi. J. Korean Soc. Food Nutr. 24:642-650. 1995
  4. Cheigh, HS and Park, KY. Biochemical, microbiological and nutritional aspects of Kimchi(Korean fermented vegetable products). Criv. Rev. Food Sci. Nutr. 34:175-203. 1994 https://doi.org/10.1080/10408399409527656
  5. Park, KY. The nutritional evaluation and antimutagenic and anticancer effects of Kimchi. J. Korean Soc. Food Nutr. 24:169-182. 1995
  6. Kim, SH. Comutagenic and antimutagenic effects of Kimchi components. PhD Dissertation, Pusan National University, Busan, 1991
  7. Ha, JO. Studies on the developments of functional and low sodium Kimchi and physiological activity of salts. PhD Dissertation, Pusan National University, Busan, 1997
  8. Park, WP, Yoo, JI and Lee, MJ. Kimchi quality affected by the addition of acetic acid solution containing calcium. Korean J. Postharvest Sci. Technol. 8(2): 151-156. 2001
  9. Yoo, EJ, Lim, HS, Kim, JM, Song, SH and Choi, MR The investingation of chiosanoligosaccharide for prolongating fermentation period of Kimchi. J. Korean Soc. Food Sci. Nutr. 27(5):869-874. 1998
  10. Son, YM, Kim, KO, Jeon, DW and Kyung, KH. The effect of low molecular weight chitosan with and without other preservatives on the characteristics of Kimchi during fermentation. Korean J. Food Sci. Technol. 28(5):888-896. 1996
  11. Lee, HY, Park, SM and Ahn, DH. Effect of storage properties of pork dipped in chitosan solution. J. Korean Soc. Food Sci. Nutr. 32(4):519-525. 2003 https://doi.org/10.3746/jkfn.2003.32.4.519
  12. Mheen, TI and Kwon, TW. Effect of temperature and salt concentration on Kimchi fermentation in Korean, Korean J. Food Sci. Technol. 16(4):443-450. 1998
  13. Ko, YT, Hwang, JK and Baik, IH. Effect of Jeotkal addition on quality of Kimchi. Korean J. Food Sci. Technol. 36(1): 123-128. 2004
  14. Park, SH and Lim, HS. Effects of red pepper, saltfermented anchovy extracts and salt concentration on the tastes of Kimchi. J. Korean Soc. Food Sci. Nutr. 32(4):519-525. 2003 https://doi.org/10.3746/jkfn.2003.32.4.519
  15. 한응수. 김치의 기술과 경영. 유림문화사. pp. 44-55. 2001
  16. AOAC. Official Methods of Analysis. 15th ed., Association of official analytical chemists, Washington, D.C., USA 1990
  17. Ku, KH, Kim, NY, Park, JB and Park, WS. Characteristics of color and pungency in the red pepper for Kimchi. Korean J. Food Sci. Technol. 33(2):231-237. 2001
  18. Todd, PH, Beninger, MG, and Biftu, T. Determination of pungency due to capsicum by gas-liquid chromatography. J. Food Sci. 42:660-668. 1977 https://doi.org/10.1111/j.1365-2621.1977.tb12573.x
  19. Park, WP, Park, KD, Kim, JH, Cho, YB and Lee, MJ. Effect of washing conditions in salted Chinese cabbage on the quality of Kimchi. J. Korean Soc. Food Sci. Nutr. 29(1 ):30-34. 2000
  20. Choi, SY, Lee, MK, Choi, KS, Koo, YJ and Park, WS. Changes of fermentation characteristics and sensory evaluation of Kimchi on different storage temperature. Korean J. Food Sci. Technol. 30(3): 644-649. 1998