김치의 순간살균방법(瞬間殺菌方法) -제1보(第-報). 배추 김치의 순간살균방법(瞬間殺菌方法)과 살균효과(殺菌效果)-

Studies on the Kimchi Pasteurization -Part 1. Method of Kimchi Pasteurization with Chinese Cabbage Kimchi and its Effect on the Storage-

김치의 순간살균장치(瞬間殺菌裝置)를 예열부(豫熱部), 살균부(殺菌部), 냉각부(冷却部) 및 액분리-혼합부(液分離-混合部)갖도록 동(銅) coil 으로 제작(製作) 하고 소금과 배추를 재료로 조제한 김치를 살균(殺菌)하였다. 액분리(液分離)에서 김치액을 분리(分離)하여 예열부(豫熱部)에서 순간가열(瞬間加熱)하여 살균부(殺菌部)에서 3분간(分間) 보지(保持)하였으며 곧 냉각부(冷却部)에 순간냉각(瞬間(冷却)시켜 고형분(固形分)과 재혼합(再混合)하였다. 살균온도(殺菌溫度)를 $68^{\circ}$, $75^{\circ}$, $81^{\circ}$, $85^{\circ}C$의 4개구(個區)에서 처리(處理)한 결과 산도(酸度) 및 pH의 변화(變化)를 크게 억제할 수 있었고 저장기간(貯藏期間)을 비살균(非殺菌)김치에 비(比)하여 2배연장(倍延長)시킬 수 있었다. 김치의 숙성도(熟成度)에 차이(差異)를 두고 살균(殺菌)결과 숙성도(熟成度)가 낮은 구(區)에서 살균효과(殺菌效果)가 더욱 높았다.

A Kimchi pasteurizer consisting of preheating, holding, cooling and liquid separation sections was built with copper tubing coil and glasses. The liquid portion of a Chiness Cabbage Kimchi prepared with 3% NaCl solution was preheated and held for 3 minutes at sterilization temperature. Thereafter it was cooled momentarily and recombined with the untreated solid part of Kimchi At four different temperatures of $68^{\circ}$, $75^{\circ}$, $81^{\circ}$ and $85^{\circ}C$ Kimchi was sterilized and examined for the sterilization effects by measuring acid and pH changes of the Kimchi when stored at $15^{\circ}C$. The shelf-life of sterilized Kimchi was prolonged by two folds compared with the untreated one. When Kimchi was sterilized at different maturing stages. the less cured one prolonged its shelf-life more effectively.