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KMID : 0380619940260050573
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 5 p.573 ~ p.578
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Development of Ion Beverage from Dongchimi Product by Reverse Osmosis Concentration
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Abstract
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Dongchimi as a Korean traditional fermented food was studied for the possibility of developing into as an ion beverage. Reverse osmosis process was applied to the concentration of dongchimi juice in this study. Dongchimi was prepared at different concentrations of salt and fermentation temperatures. Mineral components of concentrated dongchimi juice were analyzed and compared with those of ion beverage products. The changes of sugar contents and mineral contents were studied depending on different fermentation temperatures, periods and salt concentration. The amounts of mineral components such as K^+, Mg^(2+) and Ca^(2+) were increased during fermentation but slightly decreased in the last period. It was found that the concentrated dongchimi juice could be used as an improved ion beverage in future, since the electrolytic dissociation components were much more in the concentrated dongchimi juice than those in the existing ion beverages.
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