DOI QR코드

DOI QR Code

맥문동을 첨가한 배추김치의 품질 특성

The Quality Characteristics of Baechukimchi added with Broadleaf Liriope (Liriope platyphylla)

  • 강경심 (공주대학교 외식상품학과)
  • Kang, Keoung-Shim (Dept. of Food Service Management & Nutrition, Kongju National University)
  • 투고 : 2015.09.15
  • 심사 : 2015.11.20
  • 발행 : 2015.11.28

초록

본 연구는 맥문동 첨가가 김치의 맛과 발효에 미치는 융복합 효과를 알아보기 위해 김치 제조 시 사용되는 재료의 무게를 기준으로 맥문동 첨가량을 0, 3, 5. 7, 10%로 달리한 후 $5^{\circ}C$에서 28일간 발효시키면서 pH, 산도, 총 균수, 젖산균수 조사와 관능적 평가를 실시하였다. pH는 대조구에서 발효 7일째 급격히 낮아지는 경향을 보였으나, 맥문동 처리구는 14일째까지 서서히 낮아지는 경향을 보였으며, 14일째 이후 큰 변화 없이 발효가 진행되어 최적숙기의 pH를 유지하였다. 산도는 대조구에서 발효 14일 이후 급격히 상승하였으며, 맥문동 처리구는 21일째부터 산도 변화가 거의 없었다. 총균수는 대조구에서 숙성 21일차부터 증가하는 경향을 보였으나, 맥문동 처리구는 14일차 이후 큰 변화 없이 숙성이 진행되었고, 젖산균수는 총균수의 변화와 비슷한 결과를 보여 발효가 진행되면서 젖산균 수가 증가하였다가 21일차부터 변화가 거의 없이 28일까지 유지되는 양상을 보였다. 관능검사 결과, 맥문동 처리구의 전체적인 기호도, 향미, 맛, 신맛, 감칠맛, 조직감이 유의하게 높은 것으로 나타났으며, 향신맛과 감칠맛, 전체적인 기호도에서 맥문동 5% 처리구가 가장 높게 나타나 맥문동을 5% 첨가한 처리구가 김치의 맛과 저장성을 향상시켜 줄 것으로 기대된다.

The purpose of the study is to examine the convergence effects of the addition of Broadleaf liriope (Liriope platy phylla) on the taste and fermentation characteristics of kimchi. Based on the weight of the total materials used for making kimchi, the added rates of Liriope platy phylla were 0, 3, 5. 7, 10%, respectively. Kimchi was fermented for 28 days at $5^{\circ}C$ to investigate pH, acidity, total and lactic acid bacteria and sensory evaluation was performed. The control in pH showed a tendency to get rapidly lower, and the treatment slowly lower until 14 days, and it maintained the optimal taste. In the acidity change, the control rapidly rose after 14 days of fermentation, and the treatment maintained a regular level after 21 days. In the change of the total bacteria, the control increased after 21 days of maturing and the treatment progressed maturing without a big change after 14 days, and the lactic acid bacteria increased and had almost no change after 21 days. The sensory test, overall acceptability, flavor, taste, sour taste, palatability and texture were significantly high, and in the flavor, palatability and overall acceptability, the Liriope platy phylla 5% added treatment was the highest. The Liriope platy phylla 5% added treatment is expected to improve the taste and hypotonicity of kimchi.

키워드

참고문헌

  1. J. H. Nam․J. J. Ahn․J. K. Suh․D. W. Kim, Quality characteristics of a Kimchi containing Oriental melon peel, Korean J. Food Preserv., Vol. 20, No. 4, pp.518-523, 2013. https://doi.org/10.11002/kjfp.2013.20.4.518
  2. B. R. You․E. Kim․J. Y. Jang․H. J. Choi․H. J. Kim, Quality characteristics of Kimchi with Allium hookeri root powder added, Korean J. Food Preserv., Vol. 20, No. 6, pp.863-870, 2013. https://doi.org/10.11002/kjfp.2013.20.6.863
  3. D. H. Lee․S. H. Ji․W. C. Han․J. C. Lee․S. A. Kang․K. H. Jang, Evaluation of physiochemical properties and fermentation qualiies of Kimchi supplemented with yacon, J. East Asian Soc. Dietary Life, Vol. 22, No. 3, pp.408-413, 2012.
  4. K. H. Sim․Y. S. Han, Effect of red pepper seed on kimchi antioxidant activity during fermentation, Food Sci. Biotechnol., Vol. 17, pp.295-301, 2008.
  5. J. J. Lee․Y. M. Lee․A. R. Kim․H. C. ChangM. Y. Lee, Effect of Leuconostoc kimchi G12 isolated from kimchi (fermented Korean cabbage) on lipid metabolism in high cholesterol-fed rats, Korean J. Food Preserv., Vol. 15, pp.760-768, 2008.
  6. K. Y. Park․H. S. Cheigh, Antimutagenic and anticancer effect of lactic acid and bacteria isolated from kimchi, Proc. Int'l Symp, Microorganism and Health, Seoul Korea, pp.28-29, (March, 2000).
  7. E. K. Mo․S. M. Kim․B. S. Yun․S. A. Yang․S. A. Jegal․Y. S. Choi․S. Y. Ly․C. K. Sung, Quality Properties of Baechu kimchi treated with Black Panax ginseng Extracts during Fermentation at Low Temperature, Korean J. Food Preserv., Vol. 17, No. 2, pp.182-189, 2010.
  8. S. K. Chang, Fermentation properties and in vitro anticancer effect of Kimchi prepared with potato, Korean J. Food Cookery Sci., Vol. 23, pp.227-234, 2007.
  9. H. S. Ku․J. S. Noh․H. J. Kim․H. S. Cheigh․Y. O. Song, Antioxidant effects of sea tangle added korean cabbage kimchi in vitro and in vivo, Korean J. Food Nutr., Vol. 36, pp.1497-1502, 2007. https://doi.org/10.3746/jkfn.2007.36.12.1497
  10. Y. T. Ko․S. H. Lee, Quality characteristics of kimchi added with green tea powder. J. Korean Soc. Appl. Biol. Chem., Vol. 50, pp.281-286, 2007.
  11. Y. T. Ko, Effects of licorice (Glycyrrhiza uralensis) extract added to kimchi on growth and acid formation by lactic acid bacteria and on quality of kimchi, Korean J. Food Sci. Technol., Vol. 37, pp.795-800, 2005.
  12. J. H. Song․M. G. Kang․K. N. Mi․J. S. Lee, Nutritional and physiological functionalities of Liriope tuber (Cheongsim and Liriope tuber no. 1), Korean J. Medicinal Crop, Vol. 19, No. 6, pp.478-483, 2011. https://doi.org/10.7783/KJMCS.2011.19.6.478
  13. S. K. Lee․J. H. Park․Y. T. Kim, A study on the antioxidation and antimicrobial effect of megmoondong (Liriope platyphylla Wang et Tang) water extracts, Korean J. Food Nutr., Vol. 22, pp.279-285, 2009.
  14. J. S. Shin, Saponin composition of Liriope platyphylla and Ophiopogon japonicus, Korean J. Crop Sci., Vol. 47, pp.236-239, 2002.
  15. S. D. Kim․Y. S. Ku․I. Z. Lee․I. D. Kim․K. S. Youn, General components and sensory evaluation of hot water extract from Liriopis tuber, J. Korean Soc. Food Sci. Nutr., Vol. 30, pp.20-24, 2001.
  16. Ministry of Food and Drug Safety, http:// www.mfds.go.kr/index.do/, (September 15. 2015).
  17. S. D. Kim․Y. S. Ku․I. Z. Lee․M. K. Kim․I. K. Park, Major chemical components in fermented beverages of Liriopis tuber, J. East Asian Soc. Dietary Life, Vol. 10, pp.281-287, 2000.
  18. S. S. Roh․H. S. Choi․D. H. Kim․Y. B. Seo, Studies of antiinflammation of Liriopis tuber to autoimmune diabetes in NOD mice, Korean J. Oriental & Pathology, Vol. 22, pp.766-770, 2008.
  19. S. D. Park․G. H. Lee․Y. S. Lee․Y. K. Kwon․J. H. Park․S. M. Choi․S. W. Shin, Comparison of immunomodualtory effects of water-extracted Adenophorae radix, Liriopis tuber, Dendrobii Herba, Polygonati odorati Rhizoma and Polygonati Rhizoma, Korean J. Oriental & Pathology, Vol. 21, pp.414-424, 2007.
  20. K. S. Lee․G. H. Kim․B. J. Seong․H. H. Kim․ M. R. Song․M. R. Kim․G. H. Lee, Physiochemical characteristics of ginseng jungkwa produced with hot-water extract from maegmundong (Liriope platyphylla tubers), J. Korean Soc. Food Sci. Nutr., Vol. 39, pp.1819-1825, 2010. https://doi.org/10.3746/jkfn.2010.39.12.1819
  21. Y. K. Lee․M. Y. Lee․S. D. Kim, Quality characteristics and dietary effect of baguette bread added with water extracts of Liriopis tuber on the blood glucose and serum cholesterol in diabetes induced rats, J. East Asian Soc. Dietary Life, Vol. 14, pp.275-282, 2004.
  22. I. G. Hwang․H. Y. Kim․Y. Hwang․S. M. Yoo, Effects of mashed red pepper on the quality characteristics of Kimchi, J. Korean Soc. Food Sci. Nutr., Vol. 40, No. 12, pp.1769-1777, 2011. https://doi.org/10.3746/jkfn.2011.40.12.1769
  23. M. S. Kim․H. J. Lee․K. O. Kang, Effects mashed maesil and maesil extract on the fermentation characteristics of Kimchi, J. East Asian Soc. Dietary Life, Vol. 18, No. 2, pp.226-233, 2008.
  24. W. P. Park․K. D. Park․J. H. Kim․Y. B. Cho․ M. J. Lee, Effect of washing conditions in salted Chinese cabbage on the quality of Kimchi, J. Korean Soc. Food Sci. Nutr., Vol. 29, No. 1, pp.30-34, 2000.
  25. J. H. Kim․G. S. Park, Quality characteristics of Kimchi added with blue crab, Korean J. of culinary Research, Vol. 20, No. 2, pp.246-259, 2014.
  26. S. Y. Park․H. K. Lim․S. G. Park․M. J. Cho, Quality and preference changes red sea cucumber(Stichopus japonicus) Kimchi during stoage period, J. Appl. Biol. Chem., Vol. 55, No. 2, pp.135-140, 2012. https://doi.org/10.3839/jabc.2011.071
  27. J. H. Shin․R. J. Kim․M. J. Kang․G. M. Kim, Quality and fermentation characteristics of garlic added Kimchi, Korean J. Food Preserv., Vol. 19, No. 4, pp.539-546, 2012. https://doi.org/10.11002/kjfp.2012.19.4.539
  28. Y. H. Lee․L. W. Yang, Studies on the packaging and preservation of kimchi, J. Korean Agric. chem. Soc., Vol. 13, pp.207-218, 1970.
  29. S. K. Park․Y. S. Cho․J. R. Park․J. S. Moon․Y. S. Lee, Changes in the contents of sugar, organic acid, free amino acid and nucleic acid related compounds during fermentation of mustard leaf kimchi, J. Korean Soc. Food Nutr., Vol. 24, pp.48-53, 1995.
  30. S. B. Kim․T. G. Lee․Y. B. Park․D. B. Yeum․ Y. K. Kim․J. R. Do․Y. H. Park, Isolation and characteristics of angiotensin-I converting enzyme inhibitory activity of peptic hydrolyzates of anchovy muscle protein, J. Korean Fish Soc., Vol. 27, pp.1-6, 1994.
  31. K. H. Ku․K. O. Kang․W. J. Kim, Some quality changes during fermentation of Kimchi, Korean J. Food Sci. Technol., Vol. 20, pp.476-482, 1988.
  32. S. W. Moon․J. E. Park․M. S. Jang, The effect of added ripened tomato on the quality of baechukinchi, J. East Asian Soc. Diatary Life, Vol. 17, No. 5, pp.678-688, 2007.
  33. M. K. Kim․S. D. Kim, Fermentation characteristics of kimchi treated with different methods of green tea water extracts, Korean J. Food Preserv., Vol. 10, pp.354-359, 2003.
  34. T. H. Song․S. S. Kim, A study on the effect of ginseng on quality characteristics of kimchi, Korean J. Soc. Food Sci., Vol. 7, pp.81-88, 1991.