김치 제조시 녹차 물추출물의 첨가방법이 발효특성과 관능적 품질에 미치는 영향을 조사하기 위하여 배추의 절임시 1% 녹차 물 추출물을 함유하는 10%소금물로 24시간 절임한 후 담근 김치(SG), 10% 소금물로 24시간 절인 후 1% 녹차 추출물에 30분간 담근 후 담근 김치(DG) 및 1% 녹차 물 추출물과 양념을 혼합하여 담근 김치(MS)를 1에서 숙성키면서 발효 특성과 관능적 품질을 조사하였다. 김치의 숙성 중 pH는 전반적으로 녹차처리구가

This study was conducted to investigate the fermentation characteristics of kimchi treated with different methods of water extracts of powdered green tea(GT). Four different kimchis, the SB-kimchi(control) which was not treatment of the extracts, SG-kimchi prepared with Chinese cabbage(CC) salted in 1％ GT containing 10％ brine, DG-kimchi prepared with CC dipped in 1％ GT for 30 min after salting, MS-kimchi prepared with the salted CC mixed with 1％ GT containing seasonings. All kimchis was fermented at 10. The pH of treated-kimchis were maintained higher than those of control products during fermentation, but it showed no big difference between each treated groups. Total microbe of SB-kimchi(6.27-9.37 cfu/mL) was higher than those of GT-treated kimchi(5.17-9.20) during fermentation. The ratio of lactic acid bacteria against total microbe was higher than the treated kimchis. Total polyphenol content of kimchi was 52.75 mg％ in DG-kimchi, 47.71 mg％ in MS-kimchi, 44.89 mg％ in SG-kimchi, 30.70 mg％ in SB-kimchi on the 5th days of fermentation. Scores of crispy taste of SG- and DG-kimchi on the 5th days of fermentation was 4.03 and 4.01 points, respectively which was higher than control products. Scores of fishy and hot taste of GT-treated kimchi were lower than those of control products during all fermentation periods.

• 김미경
• 김순동