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KMID : 1011620080240040517
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 4 p.517 ~ p.524
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Studies on the Manufacturing and Fermentation Characteristics of Soy-Sauce-Kimchi
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Kim Eun-Jung
Hahn Young-Sook
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Abstract
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This study made Soy-Sauce-Kimchi and investigated its pH, acidity, microorganism, salinity, chromaticity, viscosity and taste to revive traditional Soy-Sauce-Kimchi using Soy-Sauce instead of salt and to report its fermentation charac?teristics. As one of studies on traditional Kimchi, it tried for practical use of traditional Soy-Sauce-Kimchi which had been eaten in the middle region of Korea, especially in Seoul but currently has been prepared by only a few people and has disappeared gradually. According to the results of this study, among three groups of Soy-Sauce-Kimchi-I(sl), Soy?Sauce-Kimchi-II(s2) added by 2.5% sucrose and the control group(C), acidity of s2 was sharply increased after 24 hours and 72 hours at 20°C and 10°C respectively and there was few difference in salinity by temperature. In the case of s2 group, addition of 2.5 % sucrose was considered to lead to increase of salinity. For chromaticity, while the L value and b value became larger after 48 hours,the a value tended to decline. Viscosity of s2 grew after 24 hours at all of 20°C, 10°C and 1 °C and that was thought to be because propagation of bacteria such as Leuconostoc mesenteriodes following addition of 2.5% sucrose secreted dextransucrose so sucrose was transferred into dextran to increase viscosity. The total number of microorganisms was recorded to be largest after 48, 36 and 72 hours at 20°C, 10°C and 1 °C respectively and the number of lactic acid bacteria was the largest at 1 °C after 72 hours compared to those at other temperatures. That was considered to be because microorganisms such as Leuconostoc mesenteriodes are psychrotropic lactic acid bacteria. For sensory evaluation, all appearance, chromaticity and odor of C were higher by 3~4 points than those of si and s2(p < 0.001) and their feel also showed a similar tendency(p < 0.05). Considering the results of sensory evaluation, more researches were needed to overcome difference of taste for Soy-Sauce-Kimchi according to age due to characteristic flavor and smell of soy-source.
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KEYWORD
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Soy-Sauce, Soy-Sauce-Kimchi, Leuconostoc mesenteriodes, dextransucrose, 2.5% sucrose, dextranmanu-facture of Soy-Sauce-kimchi, quality research
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