절임條件別 배추에 의한 김치의 熟成中 Riboflavin과 Ascorbic Acid의 含量變化

국문 초록 (Abstract)

배추의 輸送과 加工上의 便宜를 위하여 鹽濃度別 절임 條件을 檢討하였으며, 절임배추로써 만든 김치의 熟成中의 ascorbic acid와 riboflavin의 含量 變化를 측정한 結果는 다음과 같이 要約된다.<br/>
1. 생배추를 10, 20 및 25%의 소금물에 각각 24시간 절였을 때 부피는 62~65%, 무게는 15~42%가 減少하였다.<br/>
2. 각각의 소금물농도로 절인 배추를 10 일간 초겨울 外氣溫度에 貯藏하였을 때 riboflavin 含量의 減少는 없었으나 ascorbic acid 含量은 1/3 정도 減少하였다.<br/>
3. 절임貯藏期間에 따른 김치 製造시 절인 즉시 담근 김치는 貯藏期間이 10 일째의 것에 比하여 riboflavin 含量變化는 별로 없었으나, ascorbic acid는 貯藏期間이 긴 것일수록 含量이 낮았다.<br/>
4. 김치의 官能檢査 結果, 절임저장배추를 使用하여 김치를 담그면 제조 첫 날의 맛에는 차이가 없으나 醱酵期間이 길어짐에 따라 맛이 떨어졌다.

다국어 초록 (Multilingual Abstract)

For the convenience of transportation and improvement of the utility of raw chinese cabbage during harvest season, the condition of pretreatment for the raw chinese cabbage with pickle has been examined by preserving for one to ten days. The changes in the content of riboflavin and ascorbic acid in kimchi (pickled-seasoned chinese cabbage), which was manufactured by using the pickled cabbage as a main raw material, along with ginger, garlic, red pepper powder. rad-dish and fermented shrimp as seasonings, during ripening were investigated with specially referred to palatability. The yield of the pickled cabbage compared to the raw cabbage after treating with pickle was 62 to 65% in volume and 15 to 42% in weight. After 10 days of pickling of the chinese cabbage, one-third of total ascorbic acid was diminished but no change in riboflavin content was observed. During ripening of kimchi, riboflavin content in kimchi processed with the pickled cabbage has not been changed compared to the content in conventionally made kimchi, however, slight decrease in ascorbic acid content in the kimchi processed with the pickled cabbage was as certained. The result of organoleptic test showed that the kimchi processed with the pickled cabbage became inferior to the conventionally made kimchi with the days of ripening.

목차 (Table of Contents)

• Abstract
  
• 序論
  
• 材料 및 方法
  
• 結果 및 考察
  
• 要約
  
• 文獻