Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Baechu-Kimchi Salted at High Salt Concentration for a Short Time

고농도 염수에서 단시간 절인 배추김치의 품질 특성

  • Received : 2014.08.20
  • Accepted : 2014.11.11
  • Published : 2014.12.31
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Abstract

Baechu (Brassica campestris var. pekinensis) was salted in 29.6% brine at $30^{\circ}C$ for 4 hours on mobile automatic salting equipment (MASE) with brine circulation four times, and the quality of MASE salted kimchi was compared with that of general factory salted kimchi (control, 12% brine, $10^{\circ}C$, 16 hr) for 5 weeks. Salinity, acidity and number of lactic acid bacteria of MASE kimchi were higher than those of control at 2.5%, 1.17%, and 8.38 log CFU/g, compared to 1.5%, 1.00%, and 2.68 log CFU/g, respectively, whereas reducing sugar content and texture were not significantly different. Overall quality of sensory evaluation was higher than 4.0 in MASE kimchi compared to lower than 4.0 in the control, and taste was significantly higher (P<0.01). The quality of kimchi salted at high salt concentration and high temperature for a short time was higher than those salted at low salt concentration and low temperature for a long time. Higher productivity in the Baechu salting process can be achieved by shortening salting time with MASE.

이동식 자동절임장비에서 염농도 29.6%의 염수로 $30^{\circ}C$에서 4시간 절인 배추로 담근 고염도 김치의 품질은 김치공장에서 12% 염수로 $10^{\circ}C$에서 16시간 절인 배추로 담근 저염도김치의 품질보다 전체적인 맛과 짠맛에서 더 높았고 다른 요소들은 유의적인 차이가 없었다. 특히 전체적인 맛과 짠맛에 대한 기호도는 5% 유의수준에서 차이가 있었다(P<0.05). 즉 고농도 염수로 고온에서 단시간 절인 배추의 품질이 저농도에서 저온으로 장시간 절인 배추의 품질보다 우수하였다. 이러한 결과는 김치공장의 생산성 향상을 위해 배추의 절임공정을 개선하는 데 방향을 제시하는 것이고, 이동식 배추절임 자동화장비를 실용화하는 데 근거가 될 것이다.

Keywords

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