Journal of the Korea Academia-Industrial cooperation Society (한국산학기술학회논문지)

The Korea Academia-Industrial cooperation Society (한국산학기술학회)
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Study of Quality Characteristics of Kimchi Added with Yangha (Zingiber mioga Rosc)

양하를 첨가한 김치의 품질특성에 관한 연구

  • Kim, Hyun-Soon (Dept. of Conversing Technology, Graduate School of Venture/Institute of Health Industry, Hoseo University) ;
  • Kang, Soon Ah (Dept. of Conversing Technology, Graduate School of Venture/Institute of Health Industry, Hoseo University)
  • 김현순 (호서대학교 벤처대학원 융합공학과, 호서대학교 보건산업연구소) ;
  • 강순아 (호서대학교 벤처대학원 융합공학과, 호서대학교 보건산업연구소)
  • Received : 2016.12.26
  • Accepted : 2017.03.10
  • Published : 2017.03.31
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Abstract

This study investigated the antioxidant properties of yangha(Zingiber mioga Rosc) and quality characteristics of kimchi with added yangha during a 21-day fermentation process at $4^{\circ}C$. Yangha was added to salted cabbage at concentrations of 0, 5, 10, and 15% (w/w). The quality characteristics of kimchi with added yangha were determined by measuring pH, salinity, mineral contents, lactic acid bacteria amounts, color value and sensory evaluation. From the results, total phenolic ($3.85{\mu}M$ quercetin equivalent/g) and total flavonoids ($0.49{\mu}M$ quercetin equivalent/g) contents were measured in yangha. The number of lactic acid bacteria of kimchi with added yangha significantly increased with increasing yangha content, especially 10%. The brightness value increased with increasing yangha content. However, the redness tended to decrease by the addition of 10% and 15% yangha. The consumer acceptability score for the kimchi with added 10% yangha ranked significantly higher than that of the other groups in overall acceptability, taste, flavor, and color(p<0.05). From these results, we suggest that yangha may be used as a natural antioxidant and that it is a good food ingredient for increasing the functionality and consumer acceptability of kimchi.

본 연구는 양하의 항산화성 활성과 양하를 첨가하여 $4^{\circ}C$에서 21일 동안 저장하면서 품질특성을 분석하고자 하였다. 양하를 첨가한 농도는 5%, 10%, 및 15%를 김치를 제조할 때 첨가하였다. 양하를 첨가한 김치의 품질특성을 보고자 pH, 염도, 무기질 농도, 유산균 함량, 색도변화 및 관능검사를 실시하였다. 총 페놀함량은 양하 1g에는 $3.85{\mu}M$ quercetin 당량, 총 플라보노이드 함량은 양하 1 g에는 $0.49{\mu}M$ quercetin 당량으로 관찰되었다. 양하를 첨가한 김치의 유산균수는 양하 첨가량이 증가함에 따라 증가하는 것을 볼 수 있었으며 특히 10% 첨가한 김치에서 가장 높은 유산균 수를 관찰하였다. 명도의 값은 양하를 첨가할수록 밝기가 밝아지면서 수치가 증가하는 것을 볼 수 있었다. Redness는 양하 첨가구에서 감소하는 경향을 보이면서 10%와 15% 첨가구에서는 양하 첨가에 의하여 붉은 색은 감소하는 것을 보였다. 관능검사에서는 전반적 기호도, 맛, 풍미 및 색의 기호성은 10% 첨가군에서 유의하게 좋게 나타났다(p<0.05). 본 연구결과 양하는 천연항산화제로서 양하를 첨가함으로써 소비자의 선호도를 증가시키는 소재로서 활용가치가 있다.

Keywords

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