Food Science and Preservation (한국식품저장유통학회지)
- Volume 10 Issue 3
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- Pages.354-359
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- 2003
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Fermentation Characteristics of Kimchi Treated with Different Methods of Green Tea Water Extracts
녹차의 처리방법에 따른 김치의 발효특성
- Kim, Mee-Kyung (Department of Hotel Culinary Arts, Moonkyung College) ;
- Kim, Soon-Dong (Faculty of Food Science and Industrial Technology, Catholic University)
- Published : 2003.09.01
Abstract
This study was conducted to investigate the fermentation characteristics of kimchi treated with different methods of water extracts of powdered green tea(GT). Four different kimchis, the SB-kimchi(control) which was not treatment of the extracts, SG-kimchi prepared with Chinese cabbage(CC) salted in 1% GT containing 10% brine, DG-kimchi prepared with CC dipped in 1% GT for 30 min after salting, MS-kimchi prepared with the salted CC mixed with 1% GT containing seasonings. All kimchis was fermented at 10
김치 제조시 녹차 물추출물의 첨가방법이 발효특성과 관능적 품질에 미치는 영향을 조사하기 위하여 배추의 절임시 1% 녹차 물 추출물을 함유하는 10%소금물로 24시간 절임한 후 담근 김치(SG), 10% 소금물로 24시간 절인 후 1% 녹차 추출물에 30분간 담근 후 담근 김치(DG) 및 1% 녹차 물 추출물과 양념을 혼합하여 담근 김치(MS)를 1