한국포장학회지 (KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY)

한국포장학회 (Korea Society of Packaging Science and Technology)
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곤드레를 첨가한 김치의 품질 특성

Quality Characteristics of Kimchi added with Gondre

  • 권동진 (강릉원주대학교 해양바이오식품학과) ;
  • 오지연 (강릉원주대학교 식품가공유통학과)
  • Dong-Jin Kwon (Department of Marine Bio-Food Science, Gangneung-Wonju National University) ;
  • Ji Yeon Oh (Department of Food Processing and Distribution, Gangneung-Wonju National University)
  • 발행 : 2024.04.30
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초록

곤드레의 이용과 김치의 다양성을 모색하기 위해 강원도의 특산물인 곤드레를 김치제조에 이용하고자 하였다. 곤드레는 당과 단백질이 풍부한 식품으로 김치제조에 생 또는 삶은 형태로 이용을 검토한 결과 일반 성분은 비슷하였지만 항산화성이 생 곤드레가 삶은 곤드레보다 1.2배 많은 것으로 나타나 김치제조에 생 곤드레를 첨가하기로 하였다. 생곤드레를 배추김치에 20, 40 및 50 (w/w) 첨가하여 저장실험한 결과 pH, 산도 및 미생물의 변화는 곤드레의 첨가량과 관계없이 유사한 경향을 보였고 관능검사를 한 결과 곤드레를 20% (w/w) 첨가한 김치가 맛, 향, 색 및 전체적인 기호도에서 우수한 것으로 나타나 향후 김치 제조에 곤드레의 이용이 가능할 것으로 사료되었다.

In this study, we investigated the use of Gondre, a special product from Gangwon-do, as an ingredient in Kimchi. Kimchi added with Gondre was manufactured for further analysis. The antioxidative properties of Kimchi with uncooked Gondre were found to be 1.2 times higher than those of Kimchi with boiled Gondre, suggesting that uncooked Gondre is the preferred additive. To assess the effect of Gondre over a 30-day period at 5℃, Kimchi was prepared with Gondre at mixed ratios of 20%, 40%, and 50% (w/w). No significant effects of Gondre on pH, titrated acidity, or microorganism growth were observed. However, sensory evaluation results indicated that Kimchi with 20% (w/w) Gondre was preferred over other ratios.

키워드

과제정보

본 연구는 강릉과학산업진흥원의 "헬스케어 힐링 융합 비즈니스 생태 구축사업 자유공모형 R&D 지원사업"에 의하여 이루어졌으며 연구비 지원에 감사드립니다.

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