비타민 C 고함량의 물김치를 제조하기 위한 방법의 하나로 담금수의 종류를 달리하여 지하수, 1차증류수, 3차 증류수, 생수 및 수돗물의 금속이온(Ca, Mg, Fe, K, Na, Cu) 함량을 분석하였으며, 각각의 물로 열무 물김치를 제조하여
Yulmoo Mul-kimchi was prepared by fermentation of the mixture of 1 part of leafy radish and 2.75 parts of water. It is thought that during the kimchi fermentation both the biosynthesis and destruction of ascorbic acid occurred at the same time. So the ascorbic acid content in Kimchi broth was strongly influenced by the environment of the processing period. In the present studies, an attempt had been made to elucidate the effect of water quality on the content of ascorbic acid and the population change of microorganism during Mul-kimchi fermentation. Five kinds of water such as tap water, an underground water, one commercially available processed water, distilled water and triply distilled water were examined. Nevertheless there were no differences in the population of microorganism and the pattern of acid formation among the five different kind of waters, a large variation of ascorbic acid content was observed. The ascorbic acid content of Kimchi prepared with triply distilled water showed the highest of 7.2 mg% in contrast to 3.37 mg% in tap water kimchi, and 5.72 mg% in the kimchi using underground water which has relatively high concentration of Ca. These results suggested that pure water free of metal ions might prevent the destruction of ascorbic acid during the fermentation. The considerable amount of ascorbic acid in the Kimchi with underground water might be due to Ca ion in the water.
원문 PDF 다운로드
원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)
DOI 인용 스타일