논문 상세보기
pp.800-806
천일염을 사용한 김치를 소재로 한 음료의 레시피를 개발하고자 하였다. 천일염으로 만든 김치를 첨가하여 제조한 음료에 대하여 감미료의 선호도는 올리고당 > 벌꿀 > 슈가파우더 > 설탕 > 아스파탐 > 배즙 순으로 나타났다. 관능검사로는 김치첨가음료의 색, 냄새 및 종합적 기호도의 3가지 항목으로 평가하였다. 종합적인 기호도 (Overall acceptance)측면에서 동치미 음료가 6.24점, 백김치음료가 6.00점, 배추김치음료가 5.76점 순으
The aim of this research is to develop recipe of kimchi beverage made of sun-dried salt. A distinction between this recipe with existing ones is the Korean traditional ingredient, sun-dried salt. The variety and amount of recruitment on the beverage was established after its characteristics were investigated by sensory tests. Preference of sweetening agent for the beverage was oligosaccharide > honey > sugar powder > sugar > aspartame > pear juice. While sensory evaluation was conducted on color, flavor and overall acceptance, the overall acceptance scores are as following; 6.24 for watery radish kimchi, 6.00 for white kimchi and 5.76 for Korean cabbage kimchi. Among other beverages, watery radish kimchi beverage was preferred. Amount of kimchi for the beverage was most suitable at 10 % of the contents. It was the same with all the other beverages. When the products were stored in normal temperature, the evaluation scores dropped for all sensory items as time passed.
