열수로 한시간 추출한 녹용, 생녹용, 유산으로 추출한 녹용을 2% 가해서 배추김치를 담그고 11℃에서 15일간 발효시키면서 발효 기간중의 여러 변화를 분석하였다. 15일 발효 후, pH 는 열수추출 녹용김치 3.87, 생녹용 김치 4.04, 유산처리 녹용김치 3.97, 대조김치 3.86을 나타냈고, 산도는 열수추출 녹용김치는 7.4, 생녹용김치는 10.5, 유산처리 녹용김치는 10.7, 대조구는 6.9를 나타냈다. 총당은 15일 후 열수추출 녹용김치 1.46%, 생녹용김치 0.53%, 유산처리 녹용김치 0.92% , 대조김치 1.46%를 나타냈고, 환원당은 열수추출 녹용 김치 0.05%, 생녹용 김치는 0.14%, 유산처리 녹용김치 및 대조김치는 0.39%를 나타냈다. 아미노산은 열수추출 녹용김치 13.42 ??/ml, 생녹용김치 17.83 ??/ml, 유산처리 녹용김치 14.48 ??/ml, 대조김치 17.60 ??/ml를 나타냈고, 단백질은 열수추출 녹용김치 2.101%, 생녹용김치 1.945%, 유산처리 녹용김치 1.722%, 대조김치 2.011%를 나타냈다. 유산은 생녹용김치 2.021%, 유산처리 녹용김치 2.004%, 열수추출 녹용김치 1.950%, 대조김치 1.200%이었다. 숙신산은 열수추출 녹용김치 0.081%, 생녹용김치 0.086%, 유산처리 녹용김치 0.078%, 대조김치 0.111%를 나타냈다. 아세트산은 열수추출 녹용김치 0.080%, 생녹용김치 0.092%, 유산처리 녹용김치 0.114%, 대조김치 0.086%를 나타냈다. 균체수는 열수추출 녹용김치는 1.09×10^8/g, 대조김치는 1.0810^8/g, 유산처리 녹용김치는 9.8810^8/g, 생녹용김치는 6.610^8/g을 나타냈다. 녹용김치를 관능검사로 짠맛, 신맛, 향기, 색, 조직감을 평가시킨 결과 열수추출 녹용김치가 가장 좋은 결과를 나타냈고 이어서 생녹용김치, 대조김치, 유산처리 녹용김치의 순을 나타냈다.

Kimchi made with the addition of 2 percent of boiled young antler, raw young antler, young antler treated with lactic acid (acid treated young antler) has been fermented for 15 days at 11℃. After 15 days of fermentation, the results show that pH of boiled young antler Kimchi was 3.87, that or raw young antler Kimchi was 4.04, acid treated young antler Kimchi was 3.97, control Kimchi was 3.86, and acidity of boiled young antler Kimchi was 7.4, that of raw young antler Kimchi was 10.5, that of acid treated young antler Kimchi was 10.7, control Kimchi was 6.9, respectively. After 15 days, total sugar content was 1.46% in boiled young antler Kimchi, 0.53% in raw young antler Kimchi, 0.92% in acid treated young antler Kimchi, 1.46% in control Kimchi, and reducing sugar was 0.50% in boiled young antler Kimchi, 0.14% in raw young antler Kimchi, 0.39% in acid treated young antler Kimchi and control Kimchi, respectively. Amino acid content was 13.42??/ml in boiled young antler Kimchi, 17.83??/ml in raw young antler Kimchi, 14.48??/ml in acid treated young antler Kimchi, 17.60??/ml in control Kimchi, and protein was 2.101% in boiled young antler Kimchi, 1.945% in raw young antler Kimchi, 1.722% in acid treated young antler Kimchi and 2.011% in control Kimchi, respectively. Lactic acid content was 2.021% in raw young antler Kimchi, 2.004% in acid treated young antler Kimchi, 1.950% in boiled young antler Kimchi, 1.200% in control Kimchi, and succinic acid was 0.081% in boiled young antler Kimchi, 0.086% in raw young antler Kimchi, 0.078% in acid treated young antler Kimchi and 0.111% in control Kimchi, respectively. Acetic acid was 0.080% in boiled young antler Kimchi, 0.092% in raw young antler Kimchi, 0.114% in acid treated young antler Kimchi, 0.086% in control Kimchi, respectively. The number of microorganism was 1.09×10^8/g in boiled young antler Kimchi, 1.08×10^8/g in control Kimchi, 9.88×10^8/g in acid treated young antler Kimchi and 6.6×10^8/g in raw young antler Kimchi. The number of microorganism was highest in acid treated young antler Kimchi, and followed by raw young antler Kimchi, and boiled young antler Kimchi, control Kimchi, respectively. The results of test of the saltness, sour, aroma, color, texture through sensory evaluation reveal that boiled young antler Kimchi has the excellent taste , and followed by raw young antler Kimchi and control Kimchi, acid treated young antler Kimchi, respectively.

• 정기태 | Gi Tai Jung
• 주인옥 | In Ok Ju