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우리나라 김치의 포장과 저장방법에 관한 연구 Studies on the Packaging and Preservation of Kimchi

한국농화학회지 1970년 13권 3호 p.207 ~ 218
이양희, 양익환,
소속 상세정보
이양희 (  ) 
한국과학기술연구소 농산가공연구실

양익환 (  ) 
한국과학기술연구소 농산가공연구실

Abstract


Studies were carried out to develope the most economical and practical methods of packaging and preservation of kimchi, so commercialization of kimchi manufacture could proceed rapidly.
The results obtained may be summarized as following.
(1) It is generally established that the acceptable range of lactic acid content of kimchi is between 0.4% and 0.75%. Based on sensory evaluation, kimchi having lactic acid content below 0.4% and above 0.75% was not edible, and the time of optimum taste corresponded to the vicinity of 0.5% of lactic acid content. For the refrigeration storage with or without preservatives, the packaging kimchi in plastic film must be done at the lactic acid content of 0.45%, for lactic acid fermentation will continue slowly after the packaging. However, for the heat sterilized kimchi the packaging should be done at the 0.5% of lactic acid content for the best because lactic acid fermentation is completely stopped after the packaging.
(2) Polyethylene, polypropylene, and polycello were chosen as suitable packaging materials. Polyethylene is cheapest among them but kimchi packaged in this film was damaged frequently in handling process and gave off kimchi flavor. On the other hand polypropylene also gave off kimchi flavor, but its higher mechanical strength gave better protection to kimchi and it had superior display effect due to the transparancy. Therefore polypropylene made much better packaging material. Polycello proved to be the best packaging material from the standpoint of physical characteristics but its price is higher than that of other plastic films. To be effective, the thickness of plastic films for packaging kimchi must exceed 0.08㎜.
(3) Keeping property of kimchi appeared to be excellent by means of freezing. However, by the time the frozen kimchi was thawed out at room temperature, moisture loss due to drip was extensive, rendering the kimchi too stringy.
(4) Preservation of kimchi at refrigerated temperatures proved to be the best method and under the refrigerated condition the kimchi remained fresh as long as 3 months. The best results were obtained when kimchi was held at 0℃.
(5) In general, preservatives alone were not too elective in preserving kimchi. Among them potassium sorbate appeared to be most effective with the four fold extension of self-life at 20℃ and two fold extension at 30℃.
(6) In heat sterilization the thickness of packaged kimchi product had a geat effect upon the rate of heat penetration. When the thickness ranged from 1.5 to 1.8㎝, the kimchi in such package could be sterilized at 65℃ for 20 minutes. Kimchi so heat treated could be kept at room temperature as long as one month without apparent changes in quality.
(7) Among combination methods, preservation at refrigerated and heat sterilization could be favorably combined. When kimchi was stored at 4℃ after being sterilized at 65℃ for 20 minutes, it was possible to preserve the kimchi for more than 4 months.

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