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KMID : 0665420050200030305
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Korean Journal of Food Culture
2005 Volume.20 No. 3 p.305 ~ p.314
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The Quality Changes of Less Salty Kimchi Prepared with Extract Powder of Fine Root of Ginseng and Schinzandra Chinensis Juice
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Cho In-Young
Lee Hye-Ran
Lee Jong-Mee
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Abstract
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This study was conducted to investigate the effects of ginseng and Schizandra chinensis on the quality characteristics of kimchi stored for 40 days at 4℃ after kimchi was fermented for 1 day at 25℃. pH and reducing sugar of GS(Kimchi added with extract powder of fine ginseng root and Schizandra chinensis juice) were the highest in the early part of storage but pH and reducing sugar of G(Kimchi added with extract powder of fine ginseng root) were the highest from 11th storage day. Acidity and CO₂ content of GS were the highest during storage period. The CO₂ content of GS was the highest significantly and the CO₂ content of C(Control) was the lowest significantly. When the hardness was measured, G was the hardest and there were no significant difference between C and GS. Total cells and lactic acid bacteria were increased rapidly at initial fermentation and GS was the highest of 3 samples from 6th storage day. The result of sensory evaluation showed that G was lower in sourness and higher in hardness than C and GS. Ginseng flavor had no significant differences between G and GS. And G was higher than GS in bitter taste. Consumer Acceptance test showed that consumer prefered C and GS to G. Considering all results, it can be concluded that addition of Schizandra chinensis juice to kimchi decreases the bitter taste of ginseng and increasing consumer preference.
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KEYWORD
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Kimchi, Ginseng, Schizandra chinensis
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