Development of Sun-Dried Salt Kimchi Beverage

천일염을 사용한 김치를 소재로 한 음료 개발

  • Received : 2010.06.04
  • Accepted : 2010.11.26
  • Published : 2010.12.30

Abstract

The aim of this research is to develop recipe of kimchi beverage made of sun-dried salt. A distinction between this recipe with existing ones is the Korean traditional ingredient, sun-dried salt. The variety and amount of recruitment on the beverage was established after its characteristics were investigated by sensory tests. Preference of sweetening agent for the beverage was oligosaccharide > honey > sugar powder > sugar > aspartame > pear juice. While sensory evaluation was conducted on color, flavor and overall acceptance, the overall acceptance scores are as following; 6.24 for watery radish kimchi, 6.00 for white kimchi and 5.76 for Korean cabbage kimchi. Among other beverages, watery radish kimchi beverage was preferred. Amount of kimchi for the beverage was most suitable at 10 % of the contents. It was the same with all the other beverages. When the products were stored in normal temperature, the evaluation scores dropped for all sensory items as time passed.

천일염을 사용한 김치를 소재로 한 음료의 레시피를 개발하고자 하였다. 천일염으로 만든 김치를 첨가하여 제조한 음료에 대하여 감미료의 선호도는 올리고당 > 벌꿀 > 슈가파우더 > 설탕 > 아스파탐 > 배즙 순으로 나타났다. 관능검사로는 김치첨가음료의 색, 냄새 및 종합적 기호도의 3가지 항목으로 평가하였다. 종합적인 기호도 (Overall acceptance)측면에서 동치미 음료가 6.24점, 백김치음료가 6.00점, 배추김치음료가 5.76점 순으로 나타나 동치미음료가 백김치나 배추김치음료보다 더 좋은 관능검사 점수를 나타내었다. 천일염 김치 첨가량은 10%가 대조구와 차이가 없는 것으로 나타났으며 동치미 음료, 백김치음료, 배추김치음료 세 가지 모두에서 공통적으로 가장 적절한 것으로 조사되었다. 제조 후 상온에서 저장했을 경우 저장 시간의 경과에 따라 백김치나 동치미 음료, 배추김치음료 모두 각 관능검사 항목에 대한 관능평점은 저하되었다.

Keywords

References

  1. No HK, Lee SH, Kim SD. (1995) Effrcts of ingredients on fermentation of chinese cabbage kimchi. J. Korean Soc. Food Sci. Nutr., 24, 642-650
  2. Hwang JH, Jang MS. (2001) Physicochemical properties of dongchimi added with Jasoja(Perillae semen). Korean J. Food Cookery Sci., 17, 554-564
  3. Park KY.(1995) The nutritional evaluation and antimutagenic and anticancer effects of kimchi. J. Korean Soc. Food Sci. Nutr., 24,169-182
  4. Jung HO, Oh ST, Jung DO. (2001) A study of Muan onion kimchi with Herb. Korean J. Cul. Res., 7, 107-118
  5. Cho YB.. (2008) The Effects of kimchi products selection attribute on customer satisfaction and repurchase intent. Korean J. Cul. Res., 4, 203-216
  6. Cho YB. (2003) Effects of analysis in the by taste and quality freeze-dried kimchi power adding of noodles. Korean J. Cul. Res., 9, 115-126
  7. Hwang SH. (1988) A study on the heavy metal contents of common salts in Korea. Korean J. Environ. Helth Soc., 14, 73-86
  8. Ha JO, Park KY. (1998) Comparision of mineral contents and external structure of various salts. J. Korean Soc. Food Sci. Nutr., 27, 413-418
  9. Park JW, Kim SJ, Kim SH, Kim BH, Kang SG, Nam SH, Jung ST. (2000) Determination of mineral and heavy mineral contents of various salts. Korean J. Food Sci. Technol., 32, 1442-1445
  10. Jung KO, Lee KY, Rhee SK, Park KY. (2002) Effects of various kinds of salt on the tumor formation, NK cell activity and lipid peroxidation and Sarcoma-180 cell transplanted mice. J. Korean Assoc. Cancer Preserv., 7, 134-142
  11. Ha JO, Park KY. (1999) Comprison of autooxidant rate and comutagenic effect of different kinds of salt. J. Korean Assoc. Cancer Preserv., 4, 44-51
  12. Kim SJ, Kim HL, Ham KS. (2005) Characterization of kimchi fermentation prepared with various salts. Korean J. Food Preserv., 12, 395-401
  13. Jung HO, Lee JJ, Lee MY.(2008) The characteristics of cookie and muffin made with soybean paste powder and sun-dried salt. Korean J. Food Preser., 4, 505-511
  14. Kim HY, Mo EK, Sung CK. (2010) The effect of Red Ginseng extract on fermentation of Baechu Kimchi. Korean J. Food Preserv., 4, 555-562
  15. Bae MS, Lee SC. (2008) Preparation and characteristics of kimchi with added Styela clava. Korean J. Food Cookery Sci., 24, 573-579
  16. Lee SY, Yoo JM., Moon BK, Hwang IK. (2010) A study on the development of beverage using Yacon Roots(Smallanthus sonchifolius) and analysis of components changes during the fermentation. Korean J. Food Cookery Sci., 26, 95-103
  17. Park YH. (1995) A Study on the development pumpkin-citron-honey drink. J. Korean Soc. Food Sci. Nutr., 24, 625-630.
  18. Ham SS, Lee SY, Oh DH, Kim SH, Hong JK. (1997) Development of beverages drinks using mountain edible herbs. J. Korean Soc. Food Sci. Nutr., 26, 92-97
  19. Hur NY, Baek EK. (2005) Development of traditional drinks using Sangmaksan. Korean J. Cul. Res., 11, 166-178
  20. Lee EH, Nam ES, Park SI. (2002 ) Characteristics of curd yogurt from milk added with maesil (Prunus mune). Korean J. Food Sci. Technol., 34, 419-424
  21. Jung, H.O., Ki Y.H., Kim BH, Lee J.J. (2006) A Study on Sensory Charateristics of Ripened Kimchi with Herbs Korean J. Cul. Res., 12, 184-194, p.157-188
  22. Joo HK. (1988) Study on development of tea by utilizing Lycium chinesis and Comus officinalis. Korean J. Die. Cult., 3, 377
  23. Piggot JR. (1984) Sensory analysis of foods. Elsevier Supplied Science Pub., London, p.10-50
  24. Lee YJ. (2005) Comparison of the impotance and performance (IPA) of the quality of Korean traditional commercial beverages. Korean J. Food Cookery Sci., 21, 693-702
  25. Han ES, Rho SN. (2004) An analysis of consumption and preferences of the Korean traditional drinks by women in different age groups. J. East Asian Soc. Diet. Life, 14, 397-406