한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제34권3호
  • /
  • Pages.353-360
  • /
  • 2019
  • /
  • 1225-7060(pISSN)
  • /
  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
권호 표지
DOI QR코드

DOI QR Code

저염 오이지의 최적 발효기간에 대한 연구

Optimization of the Fermentation Period of Lightly Salted Oiji (Traditional Korean Cucumber Pickles)

  • 김금정 (경희대학교 조리외식경영학과) ;
  • 양지원 (경희대학교 외식경영학과) ;
  • 이경희 (경희대학교 외식경영학과)
  • Kim, Gumjung (Department of Culinary Science and Food Service Management, Kyunghee University) ;
  • Yang, Jiwon (Department of Foodservice Management, Kyunghee University) ;
  • Lee, Kyunghee (Department of Foodservice Management, Kyunghee University)
  • 투고 : 2019.03.05
  • 심사 : 2019.06.10
  • 발행 : 2019.06.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

To optimize the fermentation period of lightly salted Oiji, 3% salt was added to cucumbers that were fermented at $27{\pm}1^{\circ}C$ for 3, 4, 5, 6, or 7 days, after which their physical properties (moisture content, salinity, pH, acidity, hardness) and sensory characteristics (acceptance test, difference test) were evaluated. The moisture content was highest at day 6. Hardness slowly increased as fermentation time increased, but not significantly. The pH was highest after 3 days of fermentation, and tended to decrease as fermentation time increased, with the largest drop occurring between 4 and 5 days, and the lowest pH occurring between 6 and 7 days. Acidity was lowest after day 3 of fermentation and highest after day 7. Acidity tended to increase as fermentation period lengthened. The L-value tended to decrease as salt concentration increased. The a-value declined from day 3 to day 5, then increased significantly by day 7. The b-value was highest after 7 days, with a tendency to increase as the fermentation progressed. Acceptance test results were highest for taste and overall acceptance after 5 days of fermentation. The difference test showed that the optimal lightly salted Oiji fermentation period was approximately 5 days. These results indicate that lightly salted Oiji fermented for 5 days produced the highest acceptance.

키워드

SSMHB4_2019_v34n3_353_f0001.png 이미지

Manufacturing process of low-salted Oiji (Traditional Korean cucumber pickle)

SSMHB4_2019_v34n3_353_f0002.png 이미지

The pH & Acidity of low-salted Oiji during fermentation period

Instrumental condition of texture analyser

SSMHB4_2019_v34n3_353_t0001.png 이미지

Moisture, salinity and hardness of low-salted Oiji during fermentation period

SSMHB4_2019_v34n3_353_t0002.png 이미지

Hunter’s color value of low-salted Oiji during fermentation period

SSMHB4_2019_v34n3_353_t0003.png 이미지

Results of sensory evaluation for acceptance test of low-salted Oiji during fermentation period

SSMHB4_2019_v34n3_353_t0004.png 이미지

Results of sensory evaluation for difference test of low-salted Oiji during fermentation period

SSMHB4_2019_v34n3_353_t0005.png 이미지

참고문헌

  1. AOAC (2000) Official methods of analysis. 15th ed. Association of Official analytical chemists. IWashington DC.
  2. Choi HS, Kim JG, Kim WJ. 1989. Effect of heat treatment on some qualities of Korean pickled cucumbers during fermentation. Korean J. Food Sci. Technol., 88(6): 845-850
  3. Choi HS, Ku KH, Kim HG, Kim WJ. 1990. Combined effect of salts mixture addition and brining in hot solution on the Korean pickle fermentation. Food Sci. Biotechnol., 22(7): 865-870
  4. Choi SA, Cho MS. 2012. Changes in quality characteristics of eggplant pickles by salt content and drying time during storage. J. Korean Soc. Food Cult., 27(2): 211-224 https://doi.org/10.7318/KJFC/2012.27.2.211
  5. Daeschel MA, Henry P, Fleming HP. 1984. Selection of lactic acid bacteria for use in vegetable Fermentations. Food Microbiology, Academic Press Inc., USA, pp. 306-308
  6. Han BR, Cho JS. 2005. Effect of pulsatilla Koreana on the quality characteristics of Oiji (Korean Pickled Cucumbers). J. East Asian Dietary Life, 15(3): 323-333
  7. Han BR. 1999. 100 Kimchi we need to know. Hyunamsa, Korea, pp 10
  8. Huh YJ, Lee HS. 1990. Effects of preheating and salt concentration on texture of cucumber Kimchi during fFermentation. Korean J. Food Cook Sci., 6(2): 1-6
  9. Jeong YJ, Seo KI, Lee GD, Youn KS, Kang MH, Kim KS. 1998. Monitoring for the fermentation conditions of sweet persimmon vinegar using response surface methodology. J. East Asian Dietary Life, 8(1): 57-65
  10. Jun HJ, Lee HJ. 1996. Western food. Gyomunsa, Korea, pp 296
  11. Jung SJ. 1990 Korean cooking. Sinkwang, Korea, pp 41-42
  12. Jung ST, Lee HY, Park HJ. 1995. The Acidity pH salt content and sensory scores change in Oyijangachi manufacturing. J. Korean Soc. Food Sci. Nutr., 24(4): 606-612
  13. Kang IH, Lee KB. 1984. The dietary customs of Korea. Samyoungsa, Korea, pp 44-54
  14. Kim BS, Kang ST, Park KH, Hur JW. 1999. Studies on the development of processed foods of greenhouse horticultural commodities in the south area - (1) Effect of brine concentration on the quality of cucumber pickle. J. Korean Soc. Food Sci. Nutr., 28(2): 390-395
  15. Kim CH, Yang YH, Lee KJ, Park WS, Kim MR. 2005. Quality characteristics of pickled cucumber prepared with dry salting methods during storage. J. Korean Soc. Food Sci. Nutr., 34(5): 721-728 https://doi.org/10.3746/jkfn.2005.34.5.721
  16. Kim JA, Cho MS. 2009. Quality changes of immature green cherry tomato pickles with different concentration of soy sauce and soaking temperature during storage. J. Korean Soc. Food Cult., 24(3): 295-307
  17. Kim JE. 2001. Effect of processing methods on quality of cucumber pickles. Master's degree thesis Chungju National University, Korea, pp 2-3
  18. Kim JG, Choi HS, Kim SS, Kim WJ. 1989. Changes in physicochemical and sensory qualities of Korean pickled cucumbers during fermentation. Korean J. Food Sci. Technol., 21(6): 838-844
  19. Lee JS. 1975. Effect of soaking methods on taste and vitamin C of Korean pickled cucumbers. Song Sim Research Journal, 6: 185-190
  20. McFeeters RF, Senter MM, Fleming HP. 1989. Softening effects of monovalent cations in acidified cucumber mesocap tissue. J. Food Sci., 54(2): 366-370 https://doi.org/10.1111/j.1365-2621.1989.tb03082.x
  21. Park HW, Kim DM. 2000. Effect of packaging films on quality of 'Chuichung' cucumbers during storage. J. Korean Soc. Food Sci. Nutr., 29(2): 248-251
  22. Park MW, Park YK. 1998. Changes of physicochemical and sensory characteristics of Oiji (Korean pickled cucumbers) prepared with different salts. J. Korean Soc. Food Sci. Nutr., 27(3): 419-424
  23. Park MW, Park YK, Jang MS. 1994. Changes of Physicochemical and Sensory Characteristics of Korean Pickled Cucumber with Different Preparation Methods. J. Korean Soc. Food Sci. Nutr., 23(4): 634-640
  24. Park MW, Park YK, Jang MS. 1995. Changes in pectic substances of Korean pickled cucumbers with different preparation methods. J. Korean Soc. Food Sci. Nutr., 24(1): 133-140
  25. Shim YH, Yoo CH, Cha GH. 2001. Quality changes of Oiji with various antimicrobial ingredients during fermentation. Korean J. Food Cook Sci., 17(4): 329-337
  26. Sunjae. 2005. Temple food of Sunjae monk. Designhouse, Korea, pp 34-3
  27. Ute R, Wernel B. 1987. Microwave pasteurization, sterilization, blanching and pest control in the food industry. Food Technol., 41(6): 92-102
  28. Yoon S, Lee JS, Hong WS. 1989. Effect of different processes on texture of fermented cucumber pickles. J. Korean Soc. Food Cult., 4(1): 103-108
  29. Yoon SS. 1988. History of Korea Kimchi. Korean J. Food Cook Sci., 4(1): 89-95
  30. Yoon SS. 1991. Historical review of Korea Kimchi. J. Korean Soc. Food Cult., 6(4): 467-477