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KMID : 0665220030160020123
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Korean Journal of Food and Nutrition
2003 Volume.16 No. 2 p.123 ~ p.129
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A Study on Overgrown Antler Kimchi
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Ann Yong-Geun
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Abstract
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Kimchi made with the addition of 2 percent of boiled overgrown antler, raw overgrown antler, overgrown antler treated with lactic acid(acid treated overgrown antler) has been fermented for 15 days at 11 ^{circ}C. After 15 days of fermentation, the results show that pH of boiled overgrown antler Kimchi was 3.82, that of raw overgrown antler Kimchi was 4.07, acid treated overgrown antler Kimchi was 3.98 control Kimchi was 3.86, and acidity of boiled overgrown antler Kimchi was 7.2 that of raw overgrown antler Kimchi was 10.1, that of acid treated overgrown antler Kimchi was 8.6, control Kimchi was 6.9, respectively. After 15 days, total sugar content was 1.20% in boiled overgrown antler Kimchi, 0.46% in raw overgrown antler Kimchi, 1.15% in acid treated overgrown antler Kimchi, 1.46 % in control Kimchi, and reducing sugar was 0.47% in boiled overgrown antler Kimchi, 0.09% in raw overgrown antler Kimchi, 0.58% in acid treated overgrown antler Kimchi and 0.39% in control Kimchi, respectively. Amino acid content was 16.35{mu}mol/m1 in boiled overgrown antler Kimchi, 20.83{mu}mol/ml in raw overgrown antler Kimchi, 15.06{mu}mol/m1 in acid treated overgrown antler Kimchi, 17.60{mu}mol/m1 in control Kimchi, and protein was 1.830% in boiled overgrown antler Kimchi, 2.011% in raw overgrown antler Kimchi, 2.101% in acid treated overgrown antler Kimchi and 2.011% in control Kimchi, respectively. Lactic acid content was 2.036% in raw overgrown antler Kimchi, 1.485% in acid treated overgrown antler Kimchi, 0.954% in boiled overgrown antler Kimchi, 1,200% in control Kimchi, and the content of succinic acid and acetic acid was highest in acid treated overgrown antler Kimchi, and the result was 0.1531% and 0.188%, respectively. The number of microorganism was 0.96{times}10^8/g∼3.05{times}10^8/g. The number of microorganism was highest in raw overgrown antler Kimchi, and followed by acid treated overgrown antler Kimchi, control Kimchi, and boiled overgrown antler Kimchi, respectively, The results of test of the saltness, sour, aroma, color, texture through sensory evaluation reveal that boiled overgrown antler Kimchi and raw overgrown antler Kimchi has the excellent taste, and followed by control Kimchi, acid treated overgrown antler Kimchi, respectively.
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KEYWORD
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Kimchi, overgrown antler, overgrown antler Kimchi
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