배추김치의 저장성에 미치는 감자 첨가의 영향 = Effects of Potato on the Storage of Kimchi

다국어 초록 (Multilingual Abstract)

This study was carried out to investigate the properties of Kimchi made with potato as compared to Kimchi made with radish. The pH, acidity, hardness, and number of lactic acid bacteria were examined as properties of the Kimchi to determine the suitability of adding the potato and with focus on the possible duration of storage. First in the case of pH, the storage duration at pH 4.2～4.3, which is the state for optimal tasting Kimchi, was approximately 10days in the control group, while that of the experimental group was 10 to 16 days, and thus, longer than the control. Second in the case of acidity, representing the maturity of Kimchi, we examined the time it took to reach 0.6% acidity, in which the experimental group took more longer time than the control. Alhough the experimental group was slower to mature than the control, the period for keeping at the proper pH was longer than that of the control group. Thirdly, in the case of hardness, which relates to softening, the experimental group had remarkably high values. This suggests that the Kimchi in the experimental group had a more rigid texture and more difficultly softening than the control group. Lastly in the case of the number of lactic acid bacteria, which closely relates to the process of fermentation, there were no significant differences. In conclusion, these results indicate that adding potato to Kimchi can extend its storage period.

국문 초록 (Abstract)

및 결론배추김치의 부재료 중 무 첨가군을 대조군으로 하고 무대신 감자 첨가량에 따른 배추김치를 제조하여 25일간 저장하면서 저장 기간별로 pH, 산도, 경도, 젖산균수 등의 품질 특성을 실험한 결과는 다음과 같다.pH의 경우, 김치의 맛이 가장 좋다고 알려진 pH 4.2～4.3의 기간이 무 넣은 대조군의 경우 10일 전후였고, 실험 결과 감자 첨가군의 경우 10～16일 사이로 감자 첨가군에서 더 길게 나타났다. 산도의 경우 완숙기의 산도 0.6%라는 기준에 따르면 본 실험에서 감자 첨가군의 김치가 산도 0.6%에 도달하는 시간이 대조군보다 오래 소요되었다. 산도와 pH 실험 결과, 감자를 첨가한 김치가 대조군에 비하여 숙성을 지연시키는 효과가 있었다. 조직감의 경우, 대조군에 비하여 감자 첨가군의 경도가 현저히 높은 값을 나타내어 감자를 첨가한 김치가 쉽게 물러지지 않고, 조직감이 더 단단함을 알 수 있었다. 젖산균 수의 경우, 대조군과 감자 첨가군 사이에 별다른 차이가 보이지 않았다. 이상의 결과로 보았을 때, 감자 첨가에 따른 배추김치의 저장성은 명백한 연장 효과를 볼 수 있었다. 본 연구 결과를 기초로 하여 감자를 첨가한 배추김치 레시피의 최적화를 위한 연구를 지속적으로 진행하고자 한다.

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