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KMID : 0380619940260030231
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 3 p.231 ~ p.238
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Kimchi Preparation with Brined Chinese Cabbage and Seasoning Mixture Stored Separately
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이인선/Lee, In Seon
구영조/박완수/한영숙/Koo, Young Jo/Park, Wan Soo/Han, Young Sook
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Abstract
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The brined Chinese cabbages and kimchi seasoning mixture were separately stored and used for preparation of kimchi and the alternative method of conventional kimchi-manufacturing process was investigated. Chinese cabbages brined with 3% and 7% salt contents were stored at 0℃ and l0℃, and kimchi seasoning mixture without salt was stored at 4 ℃ and 10 ℃ . The changes in pH and total acid of the cabbages were significantly slowly for the brined cabbage of 7% salt and storage at 0℃ . Microbial growth including lactic acid bacteria were also increased slowly at 0℃. But, pH and total acid content of the kimchi seasoning mixture were not changed significantly at both temperatures during storage. Sensory evaluation on the kimchi samples showed that the modified method of kimchi preparation with separately stored seasoning mixture and brined cabbages is useful industrially or at home.
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KEYWORD
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