동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제22권3호
  • /
  • Pages.408-413
  • /
  • 2012
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  • 1225-6781(pISSN)
  • /
  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

야콘 첨가 김치의 이화학적 특성과 발효 품질 평가

Evaluation of Physiochemical Properties and Fermentation Qualities of Kimchi Supplemented with Yacon

  • 이동호 (강원대학교 식품영양학과) ;
  • 지설희 (강원대학교 식품영양학과) ;
  • 한우철 (강원대학교 식품영양학과) ;
  • 이재철 (강원대학교 식품영양학과) ;
  • 강순아 (서울벤처정보대학원대학교 발효식품과학과) ;
  • 장기효 (강원대학교 식품영양학과)
  • Lee, Dong-Ho (Dept. of Food and Nutrition, Kangwon National University) ;
  • Ji, Seol-Hee (Dept. of Food and Nutrition, Kangwon National University) ;
  • Han, Woo-Cheul (Dept. of Food and Nutrition, Kangwon National University) ;
  • Lee, Jae-Cheol (Dept. of Food and Nutrition, Kangwon National University) ;
  • Kang, Soon-Ah (Dept. of Fermented Food Science, Seoul University of Venture and Information) ;
  • Jang, Ki-Hyo (Dept. of Food and Nutrition, Kangwon National University)
  • 투고 : 2012.04.29
  • 심사 : 2012.06.24
  • 발행 : 2012.06.30
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초록

본 연구는 김치에 첨가되는 야콘(Smallanthus sonchifolius)이 김치 발효 중에 김치의 이화학적 특성과 발효 품질에 미치는 효능을 관찰하였다. 5개의 다른 야콘 농도, 즉 0.1%, 0.5%, 1%, 및 5% 농도의 야콘을 김치에 첨가하였고, 야콘을 첨가하지 않은 김치를 대조군으로 비교하였다. 발효가 진행됨에 따라, 전체 산도와 유산농도, 미생물의 수가 증가하는 반면에, pH는 김치를 담근 직후 5.5~5.7에서 21일간 발효 후에는 4.6~4.8으로 감소하였다. 야콘을 5%로 첨가한 군에서는 발효 7일째의 유산 함량이 다른 군들보다 높게 나타나 Leuconostoc 생균수 증가와 연관성을 보여준다. 이러한 결과는 5% 야콘을 김치에 첨가시 Leuconostoc sp. 등의 김치 미생물들의 생육을 촉진시키는 것을 보여준다.

This study aimed to evaluate the physiochemical properties and fermentation qualities of kimchi supplemented with yacon (Smallanthus sonchifolius) during fermentation. Kimchi supplemented with 0%, 0.1%, 0.5%, 1%, and 5% yacon were investigated. As fermentation proceeded, pH decreased from 5.5~5.7 on the first day to 4.6~4.8 on day 21, whilst total titratable acidity (TTA), lactate levels, and number of microbes increased. The kimchi with 5% yacon showed a higher production of lactate concentration at 7 days fermentation than other groups, which is consistent with the observed high numbers of viable Leuconostoc sp. cells at 7 days fermentation. These observations demonstrate that 5% yacon stimulates the growth of kimchi microbes, particularly of Leuconostoc sp..

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