Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Development of a Multi-purpose Sauce using Kimchi

김치를 활용한 다용도 소스 개발

  • Shin, Doung-Sun (Agriproduct Science Division, National Rural Resources Development Institute. NIAST.RDA) ;
  • Cho, Yong-Sik (Agriproduct Science Division, National Rural Resources Development Institute. NIAST.RDA) ;
  • Lee, Soo-Yul (K&G Food Co., Ltd.) ;
  • Han, Gwi-Jung (Agriproduct Science Division, National Rural Resources Development Institute. NIAST.RDA)
  • 신동선 (농촌진흥청 농촌자원개발연구소 농산물가공이용과) ;
  • 조용식 (농촌진흥청 농촌자원개발연구소 농산물가공이용과) ;
  • 이수열 (K&G 식품) ;
  • 한귀정 (농촌진흥청 농촌자원개발연구소 농산물가공이용과)
  • Published : 2007.06.30
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Abstract

In this study, we explored the characteristics of a Chinese cabbage kimchi sauce, which was made from natural pigments, according to the preservation period. There were no significant changes in pH and total acidity and the color of the sauce with added natural pigments demonstrated stability. Also, vitamin C and the change of viscosity decreased as the preservation period increased. A although the number of lactic acid bacteria decreased over a 20 day period, a certain level was sustained for 91 days. Lastly, the sensory properties of the sauce were not significantly different according to the preservation period.

본 연구에서는 김치를 활용한 다용도 소스 개발의 목적으로 배추김치를 제조하여 잘 숙성된 김치를 분쇄한 다음 부재료로 전분, 당, 식초, 소금을 혼합하여 김치소스를 제조한 후 5$^{\circ}$C에서 91일 동안 저장하면서 저장기간에 따른 품질특성 및 관능적 특성을 살펴보았다. 즉, 김치소스 제조는 배추김치에 부재료와 백년초분말을 1.0% 첨가한 것으로 하였다. 품질특성을 조사한 결과 pH의 경우 저장초기는 pH 4.1이다가 저장 91일이 되어도 거의 같은 수준을 유지하여 변화가 없게 나타났다. 총산도는 저장기간이 증가함에 따라 각 소스별 비슷한 경향으로 증가하였으나 큰 변화는 보이지 않았다. 색은 천연색소를 첨가하여 안정성을 나타내었으며, 비타민 C와 점도의 변화는 저장기간이 증가할수록 비슷한 경향으로 감소하는 경향을 보였다. 또한 저장기간별 김치소스의 총균수 및 유산균수의 변화를 살펴 본 결과 비슷한 양상으로서 저장초기에서 거의 변화가 없다가 저장 약 20일에는 약간 증가했다가 서서히 감소하기 시작하여 저장 91일까지는 거의 변화 없이 다소 저하되는 경향을 보였다. 관능적 특성은 저장기간에 따라 다소 유의적인 차이는 있었으며, 가공된 김치소스에서도 소비자기호도 조사에서 모든 평가 항목에서 높게 평가되었다.

Keywords

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