한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제28권2호
  • /
  • Pages.159-165
  • /
  • 2012
  • /
  • 2287-1780(pISSN)
  • /
  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지
DOI QR코드

DOI QR Code

저장기간에 따른 땅두릅 잎김치의 화학적 특성 변화

Change in the Chemical Characteristics of Aralia continentalis Kitagawa Leaf-Kimchi during Storage Periods

  • 신동선 (경기대학교 외식조리관리학과) ;
  • 김명희 (경기대학교 외식조리관리학과) ;
  • 한귀정 (농촌진흥청 농식품자원부)
  • Shin, Dong-Sun (Department of Food Science and Culinary Management, Kyonggi University) ;
  • Kim, Myung-Hee (Department of Food Science and Culinary Management, Kyonggi University) ;
  • Han, Gwi-Jung (Department of Agrofood Resources, Rural Development Adminstration)
  • 발행 : 2012.04.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구에서는 땅두릅잎을 이용하여 양념을 달리한 LA(간장), LB(간장+고춧가루), LC(간장+고춧가루+젓갈)의 잎김치를 제조하여 저장기간에 따른 총 비타민 C, 환원당, 식이섬유, 총 클로로필, 총 수용성 고형분 함량을 측정하였다. 실험결과, 땅두릅 잎김치의 화학적 특성에서 총 비타민 C는 저장기간이 경과함에 따라 모든 실험군이 감소하였으며 비교적 높은 잔존율을 나타내었다. 환원당의 경우 저장 초기부터 완만하게 감소하다가 저장 5개월에는 급격히 감소하여 이후부터 저장 6개월까지 다소 완만하게 감소하는 경향이었다. 식이섬유는 전반적으로 저장기간이 길어짐에 따라 수용성 식이섬유는 증가하고 불용성 식이섬유는 감소하는 경향을 보였으며 총 식이섬유는 다소 증가하거나 일정 수준을 유지하였다. 총 클로로필은 저장 1개월에는 다소 감소하다가 저장 3개월에 증가했다가 다시 감소하는 경향을 나타내었다. 처리구 LB가 가장 높은 클로로필 함량을 나타내었으며 대조구인 LA가 가장 낮은 잔존율를 보였다. 총 수용성 고형분 함량은 저장 초기 LA, LB, LC가 각각 10.3, 10.1, 10.4%이었으며 저장 1개월에는 11.7, 11.3, 12.1%로 다소 증가하였고 저장 3개월에는 12.8, 12.2, 13.0%이었으나 저장 6개월에는 12.0, 11.0, 12.5%로 총 수용성 함량이 다시 감소하는 경향을 나타내었다. 따라서 땅두릅 잎김치는 양념 및 가공방법을 더 다양화한다면 땅두릅잎은 식품의 적용을 증대시켜 아울러 소비를 증대 시킬 수 있을 것으로 기대된다.

In this study, the chemical characteristics of $Aralia$ $continentalis$ Kitagawa (AcK) $leaf-kimchi$ prepared using different seasonings were examined during storage. In the analysis, no visible changes in the degree of total vitamin C, reducing sugar and total chlorophyll in the $AcK$ $leaf-kimchi$ preserved products were observed over the storage period, and showed a relatively high retention rate was reported. Among the chemicals in the $AcK$ $leaf-kimchi$ preserved products, dietary fiber decreased with the storage period, the soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) decreased, and the total dietary fiber(TDF) remained unchanged (5.27~5.56%). Total chlorophyll decreased after the $1^{st}$ month, increased after the 3rd month and then decreased again. The total soluble solid content increased throughout the storage period.

키워드

참고문헌

  1. AOAC 2000. Official Methods of Analysis of AOAC International. 17th ed. rev2. Ch. 32, Association of Official Analytical Communities, Gaithersbrug, Maryland, U.S.A. pp 7-10
  2. Chang CH. 1988. The future prospect of traditional Korean fermented foods. Korean J Dietary Culture 3(4) : 341-345
  3. Choi MS, Do DH, Choi DJ. 2002. The effect of mixing beverage with Aralia continentalis kitagawa root on blood pressure and blood constituents of the diabetic and hypertensive elderly. J Korean Soc Food Sci Nutr 15(2) : 165-172
  4. Choi YH. 2003. Changes in vitamin C and minerals content of perilla leaves by different cooking methods. Korean J Food Cookery Sci 19(2) : 174-180
  5. Han BH, Han YN, Han KA, Park MH, Lee EO. 1983. Studies on the anti-inflammatory activity of Aralia continentalis(I). Arch Pharm Res 6(1) : 17-23 https://doi.org/10.1007/BF02855697
  6. Han GJ, Jang MS, Shin DS. 2007. Changes in the quality characteristics of Aralia continentalis Kitagawa Pickle during storage. Korean J Food Cookery Sci 23(3) : 294-301
  7. Han GJ, Jang MS. 2006. Changes in the quality characteristics of storing time of Aralia continentalis Kitagawa Kimchi. Korean J Food Cookery Sci 22(5) : 681-689
  8. Han GJ, Jang MS. 2008. Quality characteristics of Aralia continentalis Kitagawa Leaf-Kimchi as affected by storage time. J Korean Soc Food Sci Nutr 37(9) : 1202-1207 https://doi.org/10.3746/jkfn.2008.37.9.1202
  9. Han GJ, Shin DS, Jang MS. 2008. A study of the nutritional composition of Aralia continentalis Kitagawa Leaf. Korean J Food Sci Technol 40(6) : 680-685
  10. Han GJ, Shin DS, Jang MS. 2009. The Quality characteristics of Aralia continentalis Kitagawa Jangachi by storing time. Korean J Food Cookery Sci 25(1) : 8-15
  11. Hwang JK. 1996. Physicochemical properties of dietary fibers. J Korean Soc Food Nutr 25(4) : 715-719
  12. Jo MS. 2003. A study of intakes of vegetables in Korea. Korean J Dietary Culture 18(6) : 601-612
  13. Kim JS, Kang SS, Lee MW, Kim OK. 2005a. Isolation of flavonoids from the leaves of Aralia continentalis. Korean J Pharmacogn 26(3) : 239-243
  14. Kim JS, Shim SH, Chae SW, Han SJ, Kang SS, Son KH, Chang HW, Kim HP, Bae KW. 2005b. Saponins and other constituents from the leaves of Aralia elata. Chem Pharm Bull 53(6) : 696-700 https://doi.org/10.1248/cpb.53.696
  15. Kim MJ, Kim SD. 1994. The fermentation control of Kimchi. J East Asian Soc Dietary Life 4(2) : 62-78
  16. Kim YK, Kim YI. 2000. Feeding value of leaves and stems from Aralia cordata thunberg in Korean native goats. Korean J Anim Sci Technol 42(6) : 897-904
  17. Lee HJ, Joo YJ, Park CS, Lee JS, Park YH, Ahn JS, Mheen TI. 1999. Fermentation patterns of green onion kimchi and chinese cabbage kimchi. Korean J Food Sci Technol 31(2) : 488-494
  18. Lee JM, Lee HR, Nam SM. 2002. Optimization for pretreatment condition according to salt concentration and soaking time in the preparation of Perilla jangachi. Korean J Dietary Culture 17(1) : 70-77
  19. Lee JM, Lee SH, Kim HM. 2000. Use of oriental herbs as medicinal food. J Korean Soc Food Sci Nutr 5(1) : 50-56
  20. Lee SW. 1988. The historical review of traditional Korean fermented foods. Korean J Dietary Culture 3(4) : 331-339
  21. Lee YN, Sin MJ, Kim BN. 1991. A study on the present state of traditional food. Korean J Dietary Culture 6(1) : 71-81
  22. Park BH, Cho HS. 2006. Physicochemical characteristics of cabbage Kimchi during fermentation. Korean J Food Cookery Sci 22(5) : 600-608
  23. Park KY, Ha JO, Rhee SH. 1996. A study on the contents of dietary fibers and crude fiber in Kimchi ingredients and Kimchi. J Korean Soc Food Nutr 25(1) : 69-75

피인용 문헌

  1. Effects of combined acetic acid and UV-C irradiation treatment on the microbial growth and the quality of sedum during its storage vol.21, pp.4, 2014, https://doi.org/10.11002/kjfp.2014.21.4.581