Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 30 Issue 6
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- Pages.1404-1408
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- 1998
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- 0367-6293(pISSN)
The Effect of Mixed Medicinal herb Extracts with Antimicrobial Activity on the Shelf-life of Kimchi
항균활성이 있는 한약재의 복합첨가가 김치 숙성에 미치는 영향
- Lee, Shin-Ho (Dept. of Food Sci. and Technology, Catholic University of Taegu-Hyosung) ;
- Cho, Ok-Ki (Dept. of Food Sci. and Technology, Catholic University of Taegu-Hyosung) ;
- Choi, Woo-Jeong (Dept. of Food Sci. and Technology, Catholic University of Taegu-Hyosung) ;
- Kim, Soon-Dong (Dept. of Food Sci. and Technology, Catholic University of Taegu-Hyosung)
- Published : 1998.12.01
Abstract
These studies were carried out to investigate the effect of mixed medicinal herbs, such as Curcuma longa and Lithospermum erythrorhozon (CL), Lithospermum erythrorhozon and Sophrora flavescens AITON (LS), Sophrora flavescens AITON and Glycyrrhiza uralensis (SG), and Glycyrrhiza uralensis and Schizandra chinensis (GS) on shelf-life of kimchi. The pH of kimchi containg 1% of medicinal herb extracts such as CL, LS, SG and GS was higher than that of control during fermentation for 25 days at
울금과 자초, 자초와 고삼, 고삼과 감초, 감초와 오미자 추출물 혼합액 1% 첨가가 배추김치의 보존성 향상에 미치는 영향을
Keywords
- Curcuma longa;
- Lithospermum erythrorhozon;
- Sophrora flavescens AITON;
- Glycyrrhiza uralensis;
- Schizandra chinensis;
- kimchi