Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Characterization of Kimchi Fermentation Prepared with Various Salts

국내산 천일염, 수입염, 세척탈수염, 기계염 및 가공염으로 제조한 김치의 발효특성

  • Kim Seon-Jae (Department of Food Engineering, Food Industrial Technology Research Center(RRC) and Solar Salt Biotechnology Research Center, Mokpo National University) ;
  • Kim Hag-Lyeol (Department of Food Engineering, Food Industrial Technology Research Center(RRC) and Solar Salt Biotechnology Research Center, Mokpo National University) ;
  • Ham Kyung-Sik (Department of Food Engineering, Food Industrial Technology Research Center(RRC) and Solar Salt Biotechnology Research Center, Mokpo National University)
  • 김선재 (목포대학교 식품공학과, 식품산업기술연구센터(RRC) 및 천일염생명과학연구소) ;
  • 김학렬 (목포대학교 식품공학과, 식품산업기술연구센터(RRC) 및 천일염생명과학연구소) ;
  • 함경식 (목포대학교 식품공학과, 식품산업기술연구센터(RRC) 및 천일염생명과학연구소)
  • Published : 2005.08.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to investigate the changes in the fermentation characteristics of Kimchi prepared with various salts (Korean solar salt, Chinese solar salt, washed and dehydrated salt, purified salt and a processed salt). Acidity appeared to increase most rapidly in Kimchi prepared with Korean solar salt and reached higher level. Total microbial count slowly increased at the beginning of fermentation and reached maximum on 6 days, then decreased slowly. The number of lactic acid bacteria was rapidly increased up to $4{\sim}6$ days, and thereafter decreased slowly. In conclusion, any significant differences in fermentation characteristics analyzed was not observed in Kimchi prepared with various salts except acidity.

여러 종류의 소금으로 절임한 배추로 김치 담금 후 $25^{\circ}C$에서 숙성시키면서 품질변화를 조사한 결과, 모든 김치에서 pH는 담금 직후부터 감소하여 2일 후에 최적가식 범위인pH 4.2에 도달하였고, 산도도 pH의 결과와 동일한 양상을 나타내었다. 염도는 각 소금의 종류에 따라 침투력의 차이를 보여 절임효율이 높은 세척 탈수염과 기계염이 다른 김치 보다 높은 염도를 나타냈다. 김치발효 미생물의 경우 총균수는 기계염에 비해 다른 종류의 소금으로 제조한 김치에서 그 생육양상이 빨리 진행되었고, Lactobacillus속의 경우 발효 7일째까지 계속 증가하는 경향을, Leuconostoc속의 경우 숙성 4일째까지 증가하다가 감소하였다. Pediococcus속은 숙성 중기부터 증가하여 완만한 증가와 감소를 나타내었으며, Streptococcus속은 숙성 6일 후에 급속히 감소하는 경향을 나타냈다. 유산균의 경우 소금종류에 따라 큰 차이는 없는 것으로 판단되었다. 김치 발효과정 중 생성된 유기산등 여러 성분들과 반응하여 김치숙성이 시작되는 2일째에 색도 변화는 L, a 그리고 b값이 크게 감소하였다. 김치의 텍스쳐는 절임초기에 급격히 감소하였다가 절임시간이 증가하면서 경향은 뚜렷하지 않으나 전반적으로 감소하는 경향을 나타냈다. 천일염, 세척탈수염, 기계염, 환원염을 사용하여 제조한 김치는 서로 뚜렷한 이화학적, 물리적, 미생물학적 차이가 없었지만, 김치의 숙성 중 산도의 변화 및 총균수에 대한 생육양상의 결과로 볼 때 기계염 보다는 천일염의 경우가 김치발효에 더욱 효과적인 것으로 판단되었다.

Keywords

References

  1. Cho, E.J., Lee, S.M., Rhee, S.H. and Park, K.Y. (1988) Studies on the standardization of Chinese cabbage Kimchi. Kor. J. Food Sci. Technol., 30, 324-332
  2. Jo, Y B., Choi, H.J., Baik, H.S. and Jun, H.K. (1997) Evaluation of optimum conditions for the electrofusion between Lactobacillus sp. JC 7 isolated from Kimchi and Lactobacillus acidophilus 88. Kor. J. Appl. Microbiol. Biotechnol., 25, 121-128
  3. Shin, D.H., Kim, M.S., Han, J.S., Lim, D.K. and Park, W.S. (1996) Changes of chemical composition and microflora in commercial Kimchi. Korean J. Food Sci. Technol., 28, 137-145
  4. Mheen, T.I. and Kwon, TW. (1984) Effect of temperature and salt concentration on Kimchi fermentation. Korean J. Food Sci. Technol., 16, 443-450
  5. Shin, D.H. (1994) Physicochemical and microbial properties of market Kimchi during fermentation in different containers. The 1st Symposium of Science of Kimchi. Korean Soc. Food Sci. Tech., 226-245
  6. Ko, Y.D., Kim, H.J., Jun, S.S. and Sung, N.J. (1994) Development of control system for Kimchi fermentation and storage using refrigerator. Korean J. Sci Technol., 26, 199-203
  7. Cho, Y. and Rhee, H.S. (1991) Effect of lactic acid bacteria and temperature on Kimchi fermentation (II). Korean J. Soc. Food Sci., 7, 89-95
  8. Choi, H.S. (1995) The Life of Korean, Kimchi. Mil-al, Seoul, p.181
  9. Kim, J.M., Kim, I.S. and Yang, C.H. (1987) Storage of salted Chinese cabbage for Kimchi. I. Physicochemical and microbial changes during salting of Chinese cabbages. J. Korean Soc. Food. Nutr., 16, 1075-1084
  10. Lee, C.H., Hwang, I.J. and Kim, J.K. (1988) Macro and micro-structure of Chinese cabbage leaves and their tecxture measurements. Korean J. Food. Sci. Technol., 20, 742-748
  11. Gill, W.S. (1999) Application and present conditions of salt processing in Korea. J. East Asian Dietary Life. 9, 247-256
  12. Kim, Y.S. (1999) The application method of bamboo salt and health in the pollution period. J. East Asian Dietary Life., 9, 257-260
  13. Shin, D.H., Kim, M.S., Han, J.S., Lim, D.K. and Bak, W.S. (1996) Changes of chemical composition and microflora in commercial Kimchi. Kor. J. Food Sci. Technol., 28, 137-145
  14. Kim, S.J. and Park, K.H. (1995) Retardation of Kimchi fermentation by the extracts of Allium tuberosum and growth inhibition of related microorganism. Korean J. Food Sci. Technol., 27, 813-818
  15. Lee, C.W., Ko, C.Y. and Ha, D.M. (1992) Microfloral changes of the lactic acid bacteria during Kimchi fermentation and identification of the isolates. Korean J. Appl. Microbiol. Biotechnol., 20, 102-109
  16. Kim, S,H., Kim, S.J., Kim, B.H., Kang, S.G. and Jung, S.T. (2000) Fermentation of Doenjang prepared with sea salts. Korean J. Food Sci. Technol, 32, 1365-1370
  17. Kim, S.D. (1997) Salting and fermentation of Kimchi. J. Food Sci. Technol., 9, 187-196
  18. Kim, M.H. and Chang, M.J. (2000) Fermentation property of chinese cabbage Kimchi by fermentation temperature and salt concentration. J. Korean Soc. Agric. Chem Biotechnol., 43, 7-11
  19. Kim, M.H., Kim, S.D. and Kim, K.S. (2000) Effect of salting conditions on the fermentation and quality of dandelion (Taraxacum platycarpum D) Kimchi, Korean J. Food Sci. Technol., 32, 1142-1148
  20. No, H.K., Lee, M.H., Lee, M.S. and Kim, S.D. (1992) Quality evaluation of Korean cabbage Kimchi by instrumentally measured color values of Kimchi juice. J. Korean Soc. Food Nutr., 21, 163-170
  21. Kim, J.H. (2003) Effect of rosemary leaf on quality and sensory characteristics of Kimchi. Korean J. Food Nutr., 16, 283-288
  22. Park, S.K., Kang, S.G. and Chung, H.J. (1994) Effects of essential oil in astringent persimmon leaves on Kimchi fermentation. Kor. J. Appl. Microbiol Biotechnol., 22, 217-221
  23. Yoo, M.J., Kim, H.R. and Chung H.J. (2001) Changes in physicochemical and microbiological properties in low-temperature and long-term fermented Kimchi during fermentation. Korean J. Dietary Culture., 16, 431-441
  24. Chyun, J.H. and Rhee, H.S. (1976) Studies on the volatile fatty acids and carbon dioxide produced in different Kimchi. Korean J. Food Sci. Technol., 8, 90-94
  25. Shin, D.H. (1994) Physicochemical and microbial properties of market Kimchi during fermentation in different containers. Kimchi Science. 8, 2-136
  26. So, M.H., Lee, Y.S., Kim, H.S., Cho, E.J. and Yea, M.J. (1996) An influence of salt concentrations on growth rates of lactic acid bacteria isolated from Kimchi, Korean J. Food & Nutr., 9, 341-347
  27. Lee, Y.H. and Rhee, H.S. (1986) The changes of pectic substances during the fermentation of Kimchi. Korean J. Food Cookery Sci., 2, 54-58
  28. Ku, K.H., Kang, K.O. and Kim, W.J. (1988) Some quality changes during fermentation of Kimchi. Korean J. Food Sci. Technol., 20, 476-482