소금 농도와 삭힘 시간에 따른 깻잎 장아찌의 전처리 조건의 최적화

이종미,이혜란,남상민 한국식생활문화학회 2002 韓國食生活文化學會誌 Vol.17 No.1

Jangachi(salted and fermented vegetable) has been made by Korean traditionally using several kinds of vegetables, which is a good source of variety of nutrients and vitamins. There are many methods for making Jangachi. Generally soy sauce Jangachi is made through two steps. First, as a pretreatment, vegetables are soaked in salt water. Second, soaked vegetables are fermented in various ingredients like soy sauce, sugar, garlic, ginger and so on. This study was performed to observe changes in contents of chemical components and sensory evaluation of pretreated perilla leaf. Perilla leaf was soaked in water with different levels of salt concentration(2, 5 and 8 %) and soaking time(1, 3 and 5 days). The optimal level of salt and soaking time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. The moisture contents decreased as the levels of salt and soaking time increased. The moisture content of untreated sample was 87.5 % and when soaked for 5 days in the water of 8 % salt concentration, it became 78.27 %. pH of Perilla leaf was high in high levels of salt concentration and short soaking time. Total acidity was so opposite to pH that was low in high levels of salt concentration and short soaking time. In the water of 8 % salt concentration, total acidity was 0.14 when soaked for 1 day, 0.20 % for 3 days and 0.30 % for 5 days. Salt contents became greater as the soaking time increased. As the results of puncture test, soaked Perilla leaf's toughness increased as the levels of salt increased and soaking time decreased. Among the sensory attributes, greenness increased as the levels of salt concentration increased when soaked for more than 3 days. Saltiness and bitterness became greater as the levels of salt concentration increased. Perilla flavor decreased with the short soaking time. Off-flavor increased with the increased levels of soaking time and decreased salt concentration when soaked for more than 3 days. Toughness decreased as the levels of soaking time increased. Crispness increased with the increased levels of salt concentration. The condition of pretreated Perilla was optimum when it soaked for 42 hours in 4 % salt concentration.

간장 제조시 염농도 차이에 따른 물성 변화

조용운,김홍출,갈상완,이상원,김철호 진주산업대학교 1999 산업과학기술연구소보 Vol.- No.6

간장의 맛에 대한 소금 종도의 영향을 확인하였다. 소금의 종도는 간장 발효 초기 단계에서 각각 25%, 30%, 그리고 33%로 조절하였으며, 소금 농도를 25%와 33%로 조절한 실험군에는 전통 간장제조법에 메주 발효균주를 배양한 것을 첨가하였다. 발효 과정에서 일정한 간격으로 시료를 취하여 이화학적 요인과 생균수 변화를 측정하였고, 최종적으로는 관능시험을 실시하였으며 그 결과는 다음과 같다. 1.간장에 함유된 조단백질의 농도는 45∼60일간 발효시켰을 때 가장 높았으며, 이 때 25%, 30%, 33%의 소금을 처리한 각 간장 시료에서의 조단백질 농도는 각각 9.7%, 9.5%, 9.2%씩이었다. 2.소금의 농도에 따른 pH와 총유기산의 농도는 일정한 유형을 나타내면서 변화하였는데, 소금의 농도가 높을수록 pH는 높아지는 반면 총유기산의 농도는 낮아지는 것을 확인하였다. 25%, 30%, 33%의 소금을 처리한 각 간장 시료에서 측정된 총유기산의 최고 농도는 각각 0.24%, 0.20%,0.18%였다. 3.소금의 농도를 달리한 각각의 간장에서의 미생물 생장은 서로 약간의 차이를 나타내었다. 25%와 33%의 소금을 함유하는 간장시료에서는 간장을 담근 후 30일이 경과하였을 때 각각 8.6 x 10^9 cells/ml과 3.5 x 10^8 cells/ml의 개체군을 나타냄으로써 가장 높은 분포도를 보였다. 반면 30%의 소금을 함유한 시료에서는 간장 발효 후 60일 경에 1.3 x 10^9 cells/ml정도의 최고 분포도를 나타내었다. The effect of salt concentration on the taste of Korean soy-sauce was determined. Salt concentrations were adjusted to be 25%, 30% and 33%, respectively, at the early stage of fermentation. The portions which was adjusted to 25% and 33% of salt were prepared by adding Meju-fermenting microorganisms to traditional soy-sauce manufacturing process. Then the variations of physicochemical factors and viable microorganism population size were measured during the fermentation period. And taste-sense test was performed at the final stage. The results were as follows; 1.The concentration of crude protein contained in the soy-sauce reached maximum after 45∼60day`s fermentation, At that time, each sauce containing 25%, 30% and 33% of salt was 9.7%, 9.5% and 9.2% respectively. 2.pH and total organic acid concentration varied showing regular pattern according to the salt concentration, in which pH was higher whereas total organic acid concentration was lower according as salt concentration in the soy-sauce increased. The maximum total organic acid concentration in each asuce treated with 25%, 30% and 33% of salt was 0.24%, 0.20% abd 0.18% respectively. 3.There was some difference in the growth rate of microorganisms according to the salt concentration. The viable microorganism population size in the soy-sauce containing 25% and 33% of salt reached maximum at 30 days after preparation, when the population size was 8.6×10^9 cells/ml and 3.5×10^8 cells/ml. respectively. However it was highest at 60 days after preparation in the sauce containing 30% of salt, when that was 1.3×10^9 cells/㎖. 4.The sensory taste of soy-sauce was different at 5% level as well as lower salt concentration.

실온 저장 새우젓의 이화학적 미생물학적 특성에 미치는 염농도의 영향

오상희,허옥순,신현수,이주운,김동호,변명우,김미리,Oh Sang-Hee,Heo Ok-Soon,Shin Hyun-Soo,Lee Ju-Woon,Kim Dong-Ho,Byun Myung-Woo,Kim Mee-Ree 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.4

Effect of salt concentration on the quality of Saewoojeot (salted shrimp) fermented at room temperature was evaluated Salted shrimp with three different salt concentration (9, 18 and $27\%$) were prepared with fresh shrimp, and fermented at $20^{\circ}C$ temperatures for 180 days. Amino nitrogen (AN), volatile basic nitrogen (VBN) and trimethylamine (TMA) contents increased with longer fermentation time and lower salt concentration. AN, VBN and TMA contents in salted and fermented shrimp with $9\%$ salt increased rapidly during fermentation period, while that with 18 and $27\%$ salt maintained its initial level through 180 days of fermentation. When salted and fermented shrimps were fermented at $20^{\circ}C$, all the indexes of fermentation process maintained stable with $27\%$ salt level. Pathogenic bacteria such as pathogenic Echerichia coli, Salmonella spp., were not detected in the manufactured salted and fermented shrimps. However, coliform and yeast disappeared within 180 days and 100 days of storage for 18 and $27\%$ salt, respectively. Gram positive cocci survived until 180 days of storage against $18\%$($10^3-10^6$ CFU/g) and $27\%$($0-10^6$ CFU/g) salt.

소금의 종류와 침지 농도에 따른 배추김치의 젖산균의 생육과 품질 특성

김다미,김경희 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.3

This study was conducted to evaluate the growth of lactic acid bacteria and quality characteristics of Baechu kimchi prepared with four types of salt (Solar salt, Flower salt, Hanju salt, and Roasted salt) at two different concentrations (10, 15%) during storage. The quality characteristics of kimchi were examined by investigating acid production, growth of lactic acid bacteria, sensory properties, salinity, texture, and color characteristics. Baechu kimchi was fermented for 18 days at 10oC. The pH and total acidity did not change during storage according to type and concentration of salt. Growth of lactic acid bacteria was not affected by type of salt, whereas it was inhibited at 15% salt concentration after 9 days of fermentation. In the quantitative descriptive analysis of sensory properties, kimchi prepared with 10% salt showed significantly higher scores in term of overall acceptability (p<0.05). Meanwhile, there was no significant difference by type of salt. For texture characteristics, hardness of kimchi prepared with 10% salt was significantly higher than that with 20% salt. For color characteristics, L value (brightness) and b values (yellowness) of kimchi prepared with 10% salt increased during fermentation, whereas a value (redness) did not change by type and concentration of salt. The results of this study show that there were no considerable differences in quality characteristics of Baechu kimchi prepared with various types and concentrations of salt. However, Solar salt resulted in more favorable sensory properties and salinity of kimchi than any other types. Further, kimchi prepared with 10% salt showed significantly higher scores in terms of overall acceptability, growth of lactic acid bacteria, salinity, texture, and color characteristics.

연구논문 : 소금의 종류와 참지 농도에 따른 배추김치의 젖산균의 생육과 품질 특성

김다미 ( Da Mee Kim ),김경희 ( Kyung Hee Kim ) 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.3

This study was conducted to evaluate the growth of lactic acid bacteria and quality characteristics of Baechu kimchi prepared with four types of salt (Solar salt, Flower salt, Hanju salt, and Roasted salt) at two different concentrations (10, 15%) during storage. The quality characteristics of kimchi were examined by investigating acid production, growth of lactic acid bacteria, sensory properties, salinity, texture, and color characteristics. Baechu kimchi was fermented for 18 days at 10oC. The pH and total acidity did not change during storage according to type and concentration of salt. Growth of lactic acid bacteria was not affected by type of salt, whereas it was inhibited at 15% salt concentration after 9 days of fermentation. In the quantitative descriptive analysis of sensory properties, kimchi prepared with 10% salt showed significantly higher scores in term of overall acceptability (p<0.05). Meanwhile, there was no significant difference by type of salt. For texture characteristics, hardness of kimchi prepared with 10% salt was significantly higher than that with 20% salt. For color characteristics, L value (brightness) and b values (yellowness) of kimchi prepared with 10% salt increased during fermentation, whereas a value (redness) did not change by type and concentration of salt. The results of this study show that there were no considerable differences in quality characteristics of Baechu kimchi prepared with various types and concentrations of salt. However, Solar salt resulted in more favorable sensory properties and salinity of kimchi than any other types. Further, kimchi prepared with 10% salt showed significantly higher scores in terms of overall acceptability, growth of lactic acid bacteria, salinity, texture, and color characteristics.

새우젓갈의 숙성온도 및 식염농도가 위생품질인자의 변화에 미치는 영향

송호수,김성훈,Song, Ho Su,Kim, Sung Hun 한국식품위생안전성학회 2017 한국식품위생안전성학회지 Vol.32 No.5

새우젓갈을 대상으로 젓갈의 품질에 가장 큰 영향을 미치는 식염의 농도 및 숙성 온도가 전체 숙성기간 동안에 식품 위생적 품질 인자의 변화에 미치는 영향을 살펴보았으며, 그 결과는 다음과 같다. 새우젓갈의 휘발성 염기질소 함량은 식염 농도가 높을수록 휘발성 염기질소 함량은 낮게 나타났고, 숙성온도 $20^{\circ}C$에서는 $10^{\circ}C$에 비해 빠른 휘발성 염기질소 증가를 나타내었다. 또한, 히스타민의 발현은 식염첨가량은 히스타민의 생성에 미치는 영향은 크지 않았으나 숙성온도가 낮은 경우 히스타민의 함량도 낮게 나타나 온도가 히스타민의 발현에 영향을 미치는 인자임을 확인하였으며, 새우젓갈의 히스타민 함량은 낮은 수준으로 숙성기간 내내 유지되어 새우젓갈에 있어서 히스타민은 숙성기간을 단축하기 위해 숙성온도를 지나치게 높이지 않는다면 크게 우려하지 않아도 될 것으로 사료된다. 아미노산성 질소함량의 변화는 숙성기간 동안 지속적으로 증가하는 경향을 나타내었으나 숙성온도간 차이에 비해 그 차이는 크지 않았으며, 새우젓갈의 총균수 변화에 미치는 식염 농도 및 숙성온도의 영향은 식염 농도가 높을수록 식염에 의한 미생물의 생육억제 효과가 크게 나타났고, 숙성온도가 낮을수록 총균수도 낮게 나타났으나, 대체로 숙성 30일까지 총균수가 증가하다가 이후 유지 또는 감소하는 경향을 나타내었다. 대장균군 및 대장균의 변화는 원료단계에서 대장균군 및 대장균이 거의 검출되지 않아 이후 숙성동안에도 검출되지 않았다. Fermentation temperature (10 and $20^{\circ}C$) and salt concentration (10, 20, and 30%) on volatile basic nitrogen (VBN), histamine, amino nitrogen, total viable cell counts, coliform bacteria and Escherichia coli counts as the quality index in salted shrimp were investigated during fermentation. Results show that the effect of salt concentration on changes in quality index was not high compared with fermentation temperature (10 and $20^{\circ}C$) in salted shrimp treated with 10% and 20% salt concentration. However, effect of salt concentration and fermentation temperature on the quality index was not significant with 30% salt concentration. And all most whole changes of quality index were rapidly increased or decreased for 30 days of fermentation.

식염농도 및 숙성온도가 멸치 젓갈의 숙성 중 위생품질인자의 변화에 미치는 영향

고영애,김성훈,송호수 한국식품위생안전성학회 2017 한국식품위생안전성학회지 Vol.32 No.1

Effect of salt concentration (10, 20 and 30%, respectively) and fermentation temperature (10 and 20oC, respectively) on changes in quality index (VBN, Histamine, Amino nitrogen, Total viable cell counts, Coliform bacteria and E. coli counts) of culinary salted and fermented anchovy during fermentation were investigated to suggestion of fundamental documents for industrial objectives. Our results show that the effect of salt concentration on changes in quality index was not high compared with fermentation temperature in salted and fermented anchovy with below 20% of salt concentration however effect of salt concentration and fermentation temperature on quality index was not significant with 30% salt concentration. And all most whole changes of quality index were rapidly increased or decreased for 30 days of fermentation.

해수의 염 농도와 탁도가 전기, UV 및 전기+UV 공정의 Artemia sp. 불활성화에 미치는 영향

김동석 ( Dong-seng Kim ),박영식 ( Young-seek Park ) 한국환경과학회 2019 한국환경과학회지 Vol.28 No.3

This study was conducted to investigate the effect of salt concentration and turbidity on the inactivation of Artemia sp. by electrolysis, UV photolysis, electrolysis+UV process to treat ballast water in the presence of brackish water or muddy water caused by rainfall. The inactivation at different salt concentrations (30 g/L and 3 g/L) and turbidity levels (0, 156, 779 NTU) was compared. A decrease in salt concentration reduced RNO (OH radical generation index) degradation and TRO (Total Residual Oxidant) production, indicating that a longer electrolysis time is required to achieve a 100% inactivation rate in electrolysis process. In the UV process, the higher turbidity results in lower UV transmittance and lower inactivation efficiency of Artemia sp. Higher the turbidity resulted in lower ultraviolet transmittance in the UV process and lower inactivation efficiency of Artemia sp. A UV exposure time of over 30 seconds was required for 100% inactivation. Factors affecting inactivation efficiency of Artemia sp. in low salt concentration are in the order: electrolysis+UV > electrolysis > UV process. In the case of electrolysis+UV process, TRO is lower than the electrolysis process, but RNO is more decomposed, indicating that the OH radical has a greater effect on the inactivation effect. In low salt concentrations and high turbidity conditions, factors affecting Artemia sp. inactivation were in the order electrolysis > electrolysis+UV > UV process. When the salt concentration is low and the turbidity is high, the electrolysis process is affected by the salt concentration and the UV process is affected by turbidity. Therefore, the synergy due to the combination of the electrolysis process and the UV process was small, and the inactivation was lower than that of the single electrolysis process only affected by the salt concentration.

여러 종류의 소금으로 제조한 새우젓의 이화학적 특성 및 관능적 특성

이강덕(Kang-Deok Lee),최차란(Cha-Ran Choi),조정용(Jeong-Yong Cho),김학렬(Hag-Lyeol Kim),함경식(Kyung-Sik Ham) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.1

본 연구는 여러 종류의 소금(한국산 천일염, 정제염, 함초해수농축염, 함초 스프레이 천일염, 해수농축염, 분무건조염)을 사용하여 제조한 새우젓의 발효과정 중 이화학적 및 관능적 특성에 대하여 조사하였다. 발효 60일까지는 분무건조염으로 제조한 새우젓의 암모니아태 질소의 함량이 다른 소금에 비하여 낮은 값을 보였으며 아미노태 질소 역시 발효기간 동안 낮은 값을 나타내었다. 발효 90일에는 함초 성분이 포함된 소금으로 제조한 새우젓의 아미노태 질소 값이 약 980 mg%로 가장 높았고 분무건조염은 680 ㎎%로 가장 낮아 소금 종류에 따른 차이를 보였다. 그러나 아미노태 질소는 발효가 진행됨에 따라 그 차이가 감소하였다. VBN은 발효 14일부터 60일까지 분무건조염으로 제조한 새우젓이 다른 시료에 비해 낮은 값을 보였으며 TMA는 발효 180일 후 정제염이 가장 높은 값을 나타내어 소금의 종류에 따라 근소한 차이를 보였다. 180일 동안 발효시킨 새우젓을 대상으로 실시한 관능평가의 결과 짠맛, 전체적인 맛, 전체적인 기호도 등에서 시료 간에 유의적인 차이가 나타났고, 천일염 및 가공염으로 제조한 새우젓이 전체적인 기호도에서 정제염으로 제조한 새우젓에 비해 높게 평가되었다. Salt is a major component in salt-fermented shrimp with 25% content. There are various types of salts that have different compositions, which may affect the quality of salt-fermented shrimp. We have investigated effects of various salts such as Korean solar salt (KSS), purified salt (PS), sea-concentrated salt (SCS), glasswort (Salicornia herbacea L.) spray solar salt (GSS), glasswort-sea-concentrated salt (GSCS) and spray-dried salt (SDS) on the physicochemical and sensory properties of fermented shrimps. Ammonia nitrogen content of the salted shrimp prepared with SDS was lower than others until 60 day fermentation. At 90 day fermentation, amino nitrogen contents of salted shrimps prepared with GSCS and GSS (980 ㎎%) were higher than those of the others while sample prepared with SDS showed the lowest amino nitrogen content (680 mg%). Volatile basic nitrogen content of salted shrimp prepared with SDS was also lower than those of the others between 14 and 60 day fermentation and there were differences among samples in the contents of trimethylamine at 180 day fermentation. Sensory evaluation results indicated significant differences in salty, overall taste and overall acceptance among samples. Overall acceptance was significantly higher in salt-fermented shrimp prepared with KSS, SCS, GSS, GSCS and SDS than in fermented shrimp with PS.

Effect of Different Salt Concentrations and Temperatures on the Lactic Acid Fermentation of Radish Juice

Kim, Soon-Dong,Kim, Mee-Kyung,Ku, Yeun-Soo The Korean Society of Food Science and Nutrition 1999 Preventive Nutrition and Food Science Vol.4 No.4

The characteristics of natural lactic acid fermentation of radish juice were investigated at different salt concentrations (0~2%) and temperatures (10~3$0^{\circ}C$). Major lactic acid bacteria isolated from the radish juice fermented at 2% slat concentration were Leuconostoc mesenteroides, Lactobacillus plantarum, and Lactobacillus brevis. The percentage of lactic acid bacteria against total microbe in the fermented radish juice was over 80% at 0~1% salt concentrations, suggesting the possibility of fermentation even at low salt concentration, but was still active even at 1$0^{\circ}C$. The time to reach pH 4.0 during fermentation of juice of 1% salt concentration was 281~301 hrs at 1$0^{\circ}C$ and 50-73 hrs at 3$0^{\circ}C$. The concentrations of sucrose and glucose in the fermented juice were low at high temperatures and were the lowest at a 1.0% salt concentration. However, the content of mannitol showed the opposite trend. Although sour taste, ripened taste, and acidic odor of the fermented juice showed no significant differences among various temperatures and salt concentrations, sensory values of ripened taste and sour acidic were high at high temperatures. The overall quality was the best at 1.0% salt concentration, irrespective of the temperature.