Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 28 Issue 6
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- Pages.1104-1110
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- 1996
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- 0367-6293(pISSN)
Initial Control of Microorganism in Kimchi by the Modified Preparation Method of Seasoning Mixture and the Pretreatment of Electrolyzed Acid-Water
전해산화수 전처리 및 양념류 제조방법에 따른 김치의 초기 미생물 제어
- Park, Kee-Jai (Korea Food Research Institute) ;
- Jung, Sung-Won (Korea Food Research Institute) ;
- Park, Byoung-In (Boin International Co.) ;
- Kim, Young-Ho (Korea Food Research Institute) ;
- Jeong, Jin-Woong (Korea Food Research Institute)
- Published : 1996.12.30
Abstract
To lessen the initial level of microorganism in kimchi, the preparation method of seasoning mixture was modified and electrolyzed acid-water was substitute for washing water and brine water. Changes in the microbial counts of the red pepper powder-garlic mixture prepared with red pepper powder, garlic and 4.8% (w/w) water (tap water and electrolyzed acid-water) of manufactured kimchi showed that coliform count and E. coli count were reduced to 93% and 98%, of the initial level in the tap water added red pepper powder-garlic mixture and 97% and 99% in the electrolzed acid-water added mixture after 6 hours of mix. After 24 hours of mix, no E. coli was recovered in borth mixtures. Microbial levels were revealed as
김치 제품의 초기 미생물을 제어할 목적으로 전해 산화수를 김치 원료에 처리하는 방법과 기존의 양념속 제조방법을 변형, 고춧가루-마늘 혼합물을 이용한 김치를 제조하였다. 고춧가루와 마늘에 김치 중량비 4.8%의 전해산화수 및 수돗물을 각기 가수하여 혼합물을 제조, 실온에서 방치하면서 시간의 경과에 따른 미생물군 변화를 검토한 결과, 6시간 후 대장균군과 대장균은 수돗물 가수시 각기 93%와 98%가, 그리고 전해산화수를 가수한 경우에는 각기 97%와 99%의 감소를 보였으며 24시간 후에는 대장균군이