Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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The Effect of Red Ginseng Extract on Fermentation of Baechu Kimchi

홍삼 추출액이 배추김치의 발효에 미치는 영향

  • 김혜영 (우송대학교 외식조리영양학부) ;
  • 모은경 ((주)대덕바이오 기업부설연구소) ;
  • 성창근 ((주)대덕바이오 기업부설연구소)
  • Received : 2010.03.08
  • Accepted : 2010.07.23
  • Published : 2010.08.30
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Abstract

To evaluate the effect of red ginseng on kimchi (Korean pickled cabbage) fermentation, baechu kimchi was prepared after supplementation with ginseng extract. The quality characteristics of kimchi prepared with this extract at 0, 0.5, 1, 3 and 5% (all w/w) were investigated during 4 days of fermentation at $20^{\circ}C$. The pH values in samples with ginseng extract were higher than that of the control, and total acidity levels were lower. The lightness (L value) of the control sample was lower than that of kimchi fermented with red ginseng extract. Redness (a value) of supplemented kimchi was higher than that of the control, whereas the yellowness (b value) of kimchi treated with 5% (w/w) extract was higher than that of all other samples. The control sample had the highest b value after 4 days of fermentation. The hardness of all samples fermented with ginseng extract was higher than that of the control. The levels of total viable microbes, and those of lactic acid bacteria and yeast, were remarkably reduced in the presence of ginseng extract. However, the high concentrations of ginseng (3% and 5%, both w/w) reduced acceptability in terms of color, taste, texture, and overall attractiveness. We thus conclude that 0.5-1% (w/w) ginseng extract might be appropriate for supplementation of kimchi.

김치 제조 시 홍삼의 효능을 알아보기 위하여 홍삼 추출액을 첨가하여 배추김치를 제조하였다. 홍삼 추출액을 0, 0.5, 1, 3 and 5% (all v/w)의 농도로 첨가한 후 $20^{\circ}C$에서 4일간 보관하며 배추김치의 품질 특성을 알아보았다. 홍삼 추출액 첨가 김치의 pH는 대조군에 비해 높았으며, 총산도는 저장기간 동안 대조군에 비해 낮았다. 대조군의 명도(L value)는 홍삼 추출액이 첨가된 김치보다 낮게 나타났다. 홍삼 추출액 첨가군의 적색도(a value)는 대조군보다 높게 나타났다. 황색도(b value)는 5% 홍삼 추출액 첨가군에서 가장 높게 나타났다. 그러나 저장 4일째에는 대조군이 가장 높은 황색도를 나타내었다. 홍삼 추출액이 첨가된 김치의 경도는 대조군보다 높게 나타났다. 총균수, 젖산균수 그리고 효모의 성장은 홍삼 추출액 첨가에 의해 현저히 감소되었다. 그러나 고농도의 홍삼 추출액 처리(3% 와 5%)는 외관, 색, 맛, 질감, 전체적 선호도를 감소시켰다. 따라서 홍삼 추출액이 첨가된 김치 제조에는 0.5~1% 수준의 홍삼 추출액 첨가가 적합할 것으로 사료된다.

Keywords

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