Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Quality Properties of Baechu kimchi treated with Black Panax ginseng Extracts during Fermentation at Low Temperature

흑삼추출액을 첨가한 배추김치의 저온 저장 중의 품질 특성

  • Mo, Eun-Kyoung (Research and Development Center, DBIO Inc., KT&G Agricultural Life Center) ;
  • Kim, Seung-Mi (Research and Development Center, DBIO Inc., KT&G Agricultural Life Center) ;
  • Yun, Beom-Sik (Department of Food Science & Biotechnology, Chungnam National University) ;
  • Yang, Sun-A (Research and Development Center, DBIO Inc., KT&G Agricultural Life Center) ;
  • JeGal, Sung-A (Research and Development Center, DBIO Inc., KT&G Agricultural Life Center) ;
  • Choi, Young-Sim (Research and Development Center, DBIO Inc., KT&G Agricultural Life Center) ;
  • Ly, Sun-Yung (Department of Food & Nutrition, Chungnam National University) ;
  • Sung, Chang-Keun (Department of Food Science & Biotechnology, Chungnam National University)
  • 모은경 ((주)대덕바이오 기업부설연구소) ;
  • 김승미 ((주)대덕바이오 기업부설연구소) ;
  • 윤범식 (충남대학교 식품공학과) ;
  • 양선아 ((주)대덕바이오 기업부설연구소) ;
  • 제갈성아 ((주)대덕바이오 기업부설연구소) ;
  • 최영심 ((주)대덕바이오 기업부설연구소) ;
  • 이선영 (충남대학교 식품영양학과) ;
  • 성창근 (충남대학교 식품공학과)
  • Received : 2009.11.09
  • Accepted : 2010.03.19
  • Published : 2010.04.30
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Abstract

To develop a new functional kimchi with cognition-enhancing properties, black Panax ginseng extract (0.5-5%, w/w) was added to a baechu kimchi preparation and the mixture stored at $4^{\circ}C$ for 30 days. Compared with control kimchi, the L values of ginseng-treated material were significantly decreased, but the a and b values were increased. The hardness value of ginseng-treated kimchi was significantly higher than that of control material from the $20^{th}$ day of storage. The edibility period of baechu kimchi treated with ginseng was prolonged by approximately 15 days compared with control kimchi. This resulted from decreases in the numbers of lactic acid bacteria and yeasts during the final stages of fermentation in ginseng-treated material. Inhibition of acetylcholinesterase activity by ginseng-treated kimchi was 2-fold higher than that of control material. A strong ginseng flavor and a bitter taste were evident in kimchi treated with 5% (w/w) ginseng, and sensory quality was thus decreased compared with control material. It was concluded that an appropriate concentration of black ginseng extract was 3% (w/w) in preparation of kimchi with a cognition-enhancing effect.

두뇌기능을 활성화시킬 수 있는 새로운 기능성 김치를 개발하기 위하여 다양한 농도의 흑삼추출물을 첨가한 배추김치를 제조한 후 $4^{\circ}C$에 30일간 저장하면서 경시적으로 김치의 물리화학적 생물학적 관능적 품질을 측정하였다. 0.5~5% 흑삼추출물을 첨가한 김치의 색도를 측정한 결과, 대조구보다 L 값은 감소하고 a 값과 b 값은 증가하여 김치의 색은 암갈색~흑색을 나타내었다. 1~5%의 흑삼추출물을 첨가한 김치는 대조구보다 pH 감소 및 산도 증가가 늦게 나타났고, 경도의 감소 경향도 낮았으며 젖산균 및 효모 증가도 더디게 나타났다. Acetylcholinesterase 활성 저해정도를 측정하였을 때, 흑삼처리구는 대조구보다 약 2배 정도 높은 저해도를 나타내었으며 흑삼의 첨가 농도가 높을수록 저해 정도가 높았다. 김치의 최적 숙성 적기를 전후하여 관능검사를 실시한 결과, 1~3% 흑삼처리구는 흑삼농도가 높을수록 관능특성이 높았으나, 5% 흑삼처리구는 김치에서 흑삼의 맛과 향이 강하여 관능특성이 대조구보다 낮았다. 김치를 제조할 때에 흑삼추출물을 첨가하면 처리농도에 비례하여 김치의 가식기간이 약 15일 정도 연장되었다. 따라서 두뇌기능활성화 효과가 있는 김치를 제조할 때에는 3%의 흑삼추출물을 첨가하는 것이 가장 효율적인 것으로 사료되었다.

Keywords

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