한국식품조리과학회지 (Korean journal of food and cookery science)
- 제11권5호
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- Pages.487-493
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- 1995
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
서울 및 충청지역의 김치담금 재료비 및 숙성김치의 화학적 성질 조사
A Study on the Material Ratio of Kimchi Products of Seoul and Chung Cheong Area and Chemical Properties of the Fermented Kimchis
초록
김치 담금시 재료의 배합비와 숙성시 특성 측정을 위해 서울과 충청도에서 조사된 김장김치의 종류는 배추김치, 깍두기, 총각김치, 나박김치, 동치미, 보쌈김치, 백김치 등이었고 이 중 배추김치담금에 사용하는 주, 부재료는 약 20-25종류였으며 젓갈 및 어패류 의 사용이 많았다. 배합비는 배추 71.9%
The material ratio for preparation of Kimchi in Seoul and Chung Cheong area and the pH, total acidity and NaCl concentration of properly fermented Kimchi were investigated. The kinds of Kimch prepared for the Winter were cabbage Kimchi, Kakdugi, Chonggak Kimchi, Nabak Kimchi, Dongchimi, Bossam Kimchi, and Paek Kimchi. The materials used for chbbage Kimchi were 20 to 25 of ingredients including salted fish and dhellfish. The material ratio of Kimchi was 71.9% of cabbage, 11% of radish, 2.3-2.6% of green onion, 1.3-1.6% of garlic, 2.7-3.2% of powdered red pepper and 3.9-4.2% of salted fish. The kinds of Kimchi for Spring were cabbage Kimchi, Kakdugi, Chonggak Kimchi, Yulmu Kimchi and cucumber Kimchi. The amount of salted fish and shellfish used were decreased in Spring while vegetables of the season increased. The properly fermented cabbage Kimchi were measured of pH 4.2-4.5 and total acidity of 0.5-0.8%. The favorite concentrations of NaCl were found to be 2.3-2.7% in Winter Kimchi and 1.8-2.4% in Spring Kimchi and in watering Kimchi was shown low as 1.3-1.7%.
키워드