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KMID : 0380619910230020183
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 2 p.183 ~ p.187
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Effect of Enzyme and Inorganic Salts Addition and Heat Treatment on Kimchi Fermentation
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이형재/Lee, Hyung Jae
김우정/구경형/강근옥/Kim, Woo Jung/Ku, Kyung Hyung/Kang, Kun Og
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Abstract
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The effects of microwave heat treatment and addition of enzyme, kimchi liquid, buffer solution and several salts on the changes in pH of kimchi liquid were investigated during fermentation at 25∼35℃. It was found that microwave heat treatment on brined Chinese cabbage and enzyme addition of cellulase and amylase showed a little improvement effect, while combination of both methods significantly increased the fermentation rate. The addition of kimchi liquid having pH 4.6 was found to be very desirable for both shortening the fermentation time and flavor acceptance. Among the inorganic salts and buffer solution studied, phosphate buffer(pH 4.6), sodium nitrite and Na₂HPO₄ were significantly effective for reduction of kimchi fermentation rate by two to three folds.
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KEYWORD
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