파쇄한 재료와 젖산균 스타터를 사용하여 김치를 숙성시킨 후 열풍건조 (HAD) 및 동결건조 (FD)를 행하고, 성형압력 (100, 150, 200 kg/cm2)과 성형시간별 (0, 1, 2, 3, 4분)로 제조한 김치타블궷 (KT)의 붕해성과 여백의 특성, 텍스쳐, 객도, 흡습성 및 관능적 품질을 조사하였다. FD-KT의 성형압력의 증가에 따른 붕해성은 큰 차이를 보이지 않았으나 HAD-KT는 크게 감소하였으며, FD-KT는 HAD-KT에 비하여

In order to prepare kimchi tablet(K7), the kimchi was fermented with crushed materials and lactic acid bacterial starter. The effect of raying methods (hot air-drying : HAD, freeze drying: FD), moulding pressure (100, 150 and 200 kg/cm2) and moulding time (0, 1, 2, 3 and 4 min) of kimchi tablet on residual solid, characteristics of filtrate, color, textual properties, hygroscopicity and sensory quality were investigated. No great difference showed in residual solid of the tablet prepared with freeze dried kimchi (FD-KT), but the tablet prepared with hot air-dried kimchi (HAD-KT) decreased markedly with an increase in moulding pressure. Residual solid of FD-KT was lower than that of HAD-KT. The pH and redness for HAD-KT and FD-KT were similar. Total sugar. acidity and lightness of FD-KT as compared with HAD-KT were higher, while higher max, yield, strength and hardness were found for HAD-KT. Color, tactile, flavor, chewing taste, acceptability and hygroscopicity of FD-KT were generally higher than those of HAD-KT. Hygroscopicity of HAD-KT decreased with an increase in moulding pressure in md time, but that of FD-KT increased. Overall qualities of FD-KT and HAD-KT showed best in 200 kg/㎠ of moulding pressure, 3min of moulding time.

• 박석란
• 최유원
• 윤광섭
• 김순동