돌나물 김치의 발효숙성에 밀가루풀이 미치는 영향 = Effect of Wheat Flour Paste Concentration on the Dolnamulkimchi(Watery Kimchi with Dolnamul, Sedum sarmentosum Bunge) during Fermentation

다국어 초록 (Multilingual Abstract)

Dolnamulkimchi is a kind of Korean watery kimchi made with Dolnamul (Sedum sarmentosum Bunge). In many kinds of cook book, the wheat flour paste concentration for Dolnamulkimchi were clarified differently one another although it could have the greatest influence on the fermentation of Dolnamulkimchi. So this study was purposed to investigate the effect of wheat flour paste concentration on the Dolamulkimchi during fermentation and to find out the most suitable this concentrations for making the most palatable Dolnamulkimchi. For this purpose, the wheat flour paste concentration was varied as 0, 0.5, 1.0, 1.5, 2.0% in Dolnamulkimchi. And physicochemical, microbiological and sensory characteristics were analyzed during fermentation. The fermentation was programed like the home-made style. Indeed, Dolnamulkimchi was stored at 4℃ refrigerator after 12 hours storing at room temperature. The pH was decreased and total acid content was increased during fermentation. In the most palatable period, the 3∼4 days after fermentation, pH was remarkably decreased and total acid content was remarkably increased. This change occured more obviously in Dolamulkimchi with higher level of wheat flour paste concentration. The reducing sugar content was remarkably decreased up to 12 hours and slowly decreased thereafter. The vitamin C content was remarkably decreased up to 3 days and slowly increased up to 11∼13 days and decreased thereafter. The highest vitamin C content in Dolamulkimchi with 1.0% wheat flour paste was kept the highest content during fermentation. The lightness of Dolamulkimchi in all of samples was remarkably increased up to 6 days and decreased after that period. The redness showed same tendency as lightness up to 6 days but slowly increased after that period. The yellowness was slowly increased during fermentation. The lactic acid bacteria cell number and total cell number in Dolamulkimchi with any percent of wheat flour paste were larger than in that with no wheat flour paste. Dolamulkimchi with 1.0% wheat flour paste showed higher scores than any other samples. And it was the most suitable for making the most acceptable Dolamulkimchi