Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in the Quality of Korean Cabbage Kimchi added with Germinated Brown Rice Extract Powder During Fermentation

발아현미 추출분말 첨가 배추김치의 발효 중 품질변화

  • Woo, Seung-Mi (Department of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd) ;
  • Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd)
  • 우승미 (계명대학교 식품가공학과 및 (주)계명푸덱스) ;
  • 정용진 (계명대학교 식품가공학과 및 (주)계명푸덱스)
  • Published : 2006.10.01
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Abstract

This study investigated the effect of adding germinated brown rice extract powder (GBREP; 0, 0.67, 3.35, 6.70%) during the fermentation of Korean cabbage kimchi. From the result, pH was decreased and total acidity was increased. Total sugar was decreased steadily during the fermentation and reducing sugar were increased at 3 days of fermentation but then decreased steadily. Counts of total microbe and Leuconostoc sp. were increased rapidly from the beginning and reached the highest level at 12 days of fermentation, after then decreased slowly. Counts of Lactobacillus sp. were increased until 12 days of fermentation, and then maintained stably. In sensory evaluation test, the overall acceptability of Korean cabbage kimchi with 3.35% GBREP gained the highest score.

동결건조 시킨 발아현미 추출분말(GBREP) 첨가량을 0, 0.67, 3.35 및 6.70%(w/w)로 각각 달리하여 담근 배추김치의 품질변화를 조사하였다. 그 결과, pH는 발효가 진행됨에 따라 꾸준히 감소하였고 총산도는 증가하는 경향을 보였다. 총당은 담금 직후 GBREP 첨가량이 많을수록 높은 함량을 나타내었고 발효가 진행됨에 따라 모든 구간들의 총당 함량이 꾸준히 감소하는 경향을 보였다. 환원당은 발효 3일째 약간 증가한 후 꾸준히 감소하는 경향을 나타내었다. 총균수와 Leuconostoc sp.은 발효가 진행됨에 띠라 꾸준히 증가하여 발효 12일째 최대치에 도달한 후 감소하였고 Lactobacillus sp.은 발효 12일째 최대치를 나타낸 후 일정한 균수를 유지하였다. 관능적 기호도에서는 GBREP 3.35% 첨가구에서 전반적인 기호도가 높게 나타났다.

Keywords

References

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