한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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한국과 일본 시판김치제품의 화학적 및 미생물학적 비교분석

Comparison of Chemical and Microbiological Characteristics of Commercial Kimchi Products in Korea and Japan

  • Cho, Seung-Kee (Department of Food Science and Technology, Chungbuk National University) ;
  • Moon, Jin-Seok (Department of Food Science and Technology, Chungbuk National University) ;
  • Kim, Yu-Jin (Department of Food Science and Technology, Chungbuk National University) ;
  • Kim, Ji-Eun (Department of Food Science and Technology, Chungbuk National University) ;
  • Choi, Hwa-Young (Department of Food Science and Technology, Chungbuk National University) ;
  • Ahn, Ji-Eun (Department of Food Science and Technology, Chungbuk National University) ;
  • Otgonbayar, Gan-Erdene (Department of Food Science and Technology, Chungbuk National University) ;
  • Eom, Hyun-Ju (Department of Food Science and Technology, Chungbuk National University) ;
  • Kim, Tae-Jip (Department of Food Science and Technology, Chungbuk National University) ;
  • Kim, Yeon-Mi (Jinmi Company Limited) ;
  • Kim, Hye-Rim (Jinmi Company Limited) ;
  • Han, Nam-Soo (Department of Food Science and Technology, Chungbuk National University)
  • 투고 : 2011.12.15
  • 심사 : 2012.02.29
  • 발행 : 2012.04.30
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초록

The goal of this study was to investigate the chemical and microbiological characteristics of kimchi products distributed in Japan (5 brands, J-products) and Korea (2 brands, K-products). When their average analyses were compared, J-products showed higher values in pH, total sugar and acetic acid contents, while K-products showed higher values in number of lactic acid bacteria, sugar alcohol and lactic acid contents including textural hardness or chewiness. In addition, the analysis showed great variation in composition levels regarding pH, total sugar and acetic acid contents of J-products, and this fact revealed that different manufacturing processes are being attempted in Japan. Interestingly, some J-products had high concentrations of acetic acid with little mannitol, as this result implies that some manufacturers in Japan produce kimchi by adding acetic acid or lactic acid to control the rate of lactic acid fermentation. The result of this study elucidates the Japanese consumer's taste preference as well as the manufacturing processes in Japanese companies.

키워드

참고문헌

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피인용 문헌

  1. Comparative quality analysis of kimchi products manufactured in Korea, Japan, and China vol.23, pp.7, 2016, https://doi.org/10.11002/kjfp.2016.23.7.967
  2. Quality Characteristics of Commercial Kimchi Paste vol.33, pp.1, 2017, https://doi.org/10.9724/kfcs.2017.33.1.9
  3. Control of Kimchi Fermentation by the Addition of Natural Antimicrobial Agents Originated from Plants vol.45, pp.5, 2013, https://doi.org/10.9721/KJFST.2013.45.5.583
  4. Quality characteristics and functionalities of Korean and Japanese spring Baechu cabbages and the kimchi prepared with such cabbages vol.20, pp.6, 2013, https://doi.org/10.11002/kjfp.2013.20.6.854
  5. Comparing the Properties and Functionality of Kimchi Made with Korean or Japanese Baechu Cabbage and Recipes vol.42, pp.4, 2013, https://doi.org/10.3746/jkfn.2013.42.4.520
  6. Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability vol.27, pp.5, 2018, https://doi.org/10.1007/s10068-018-0387-0
  7. A survey of research papers on the health benefits of kimchi and kimchi lactic acid bacteria vol.51, pp.1, 2018, https://doi.org/10.4163/jnh.2018.51.1.1