KR970066567A - Detection method of kimchi ripening degree and method of detecting ripening degree of kimchi using the same - Google Patents

Detection method of kimchi ripening degree and method of detecting ripening degree of kimchi using the same Download PDF

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Publication number
KR970066567A
KR970066567A KR1019960008028A KR19960008028A KR970066567A KR 970066567 A KR970066567 A KR 970066567A KR 1019960008028 A KR1019960008028 A KR 1019960008028A KR 19960008028 A KR19960008028 A KR 19960008028A KR 970066567 A KR970066567 A KR 970066567A
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South Korea
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kimchi
detecting
polymer film
ripening
absorbent
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KR1019960008028A
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Korean (ko)
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KR0166456B1 (en
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홍석인
박노현
박완수
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서중일
한국식품개발연구원
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    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/02—Food

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Physics & Mathematics (AREA)
  • Analytical Chemistry (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • General Physics & Mathematics (AREA)
  • Immunology (AREA)
  • Pathology (AREA)
  • Investigating Or Analysing Materials By The Use Of Chemical Reactions (AREA)
  • Investigating Or Analyzing Non-Biological Materials By The Use Of Chemical Means (AREA)

Abstract

본 발명은 김치의 발효, 숙성 과정 중 발생하는 이산화탄소 및 휘발성 유기산과 반응하여 김치의 숙성도를 육안으로 감지할 수 있게 하는 김치 숙성도 감지재 및 그를 이용하여 김치 제품의 포장을 뜯지 않고도 내용물의 적숙 여부를 포장 내부에 부착된 지시계의 색깔 변화로 인지할 수 있게 하는 김치의 숙성도 감지방법에 관한 것이다. 본 발명의 김치 숙성도 감지방법은 종래의 사용해오던 pH, 적성 산도, 젖산균수 측정과 같은 내용물의 이화학적, 미생물학적 특성을 번거롭게 직접 확인하지 않고도, 제품의 포장을 뜯지 않은 채 내용물의 적숙 여부를 포장 내부에 부착된 지시계의 색깔 변화로 인지할 수 있게 하며, 또한 이산화탄소를 일정량 흡수하여 반응함으로써 김치 포장의 팽창을 다소 억제할 수 있는 부수적 기능도 갖는다.The present invention relates to a kimchi fermentation detecting material capable of visually detecting the degree of fermentation of kimchi by reacting with carbon dioxide and volatile organic acid generated during the fermentation and aging process of kimchi and, The present invention relates to a method of detecting the degree of aging of a kimchi, The method of detecting kimchi ripening of the present invention is a method of detecting the kimchi ripening degree without compromising the physicochemical and microbiological characteristics of the contents such as the pH, It is also possible to recognize the change in the color of the indicator attached to the inside of the package, and also has an additional function to suppress the expansion of the kimchi package by absorbing a certain amount of carbon dioxide and reacting.

Description

김치 숙성도 감지재 및 그를 이용한 김치의 숙성도 감지방법Detection method of kimchi ripening degree and method of detecting ripening degree of kimchi using the same

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is a trivial issue, I did not include the contents of the text.

Claims (7)

이산화탄소를 흡수하여 물분자를 생성하는 흡수제 및 pH변화에 따라 색깔이 변하는 발색제를 기체투과성이 좋은 고분자 필름으로 싼 다음, 봉합하여 구성된 김치 숙성도 감지재.Absorbent which absorbs carbon dioxide to produce water molecules, and coloring agent which changes color depending on pH change, is wrapped in a polymer film having good gas permeability and then sutured. 제1항에 있어서, 흡수제는 산화칼슘, 수산화칼슘 및 수산화나트륨으로 구성된 그룹으로부터 선택되는 1종이상의 물질인 것을 특징으로 하는 김치 숙성도 감지재.The kimchi ripening detecting material according to claim 1, wherein the absorbent is one or more substances selected from the group consisting of calcium oxide, calcium hydroxide and sodium hydroxide. 제1항에 있어서, 발색제는 브로모크레졸 퍼플, 브로모크레졸 그린, 브로모페놀 레드, 브로모티몰 블루, 클로로페놀 레드, 메틸 레드, 니트로페놀 및 아조리트민(리트머스)으로 구성된 그룹으로부터 선택되는 1종 이상의 물질인 것을 특징으로 하는 김치 숙성도 감지재.2. The composition of claim 1 wherein the coloring agent is selected from the group consisting of bromocresol purple, bromocresol green, bromophenol red, bromothymol blue, chlorophenol red, methyl red, nitrophenol and azolitamine (litmus) Characterized in that the material is at least one substance. 제1항에 있어서, 고분자 필름은 액체 및 고체는 투과시키지 않으면서 기체는 투과시키는 성질을 갖으며, 종이나 섬유, 혹은 이와 동등한 재질의 소재에 고분자 물질을 라미네이팅 또는 코오팅시켜 제조하거나, 고분자 물질 자체만으로 구성된 것을 특징으로 하는 김치 숙성도 감지재.The polymer film according to claim 1, wherein the polymer film has a property of transmitting gas without transmitting liquid and solid, and is manufactured by laminating or coating a polymer material to a material of paper, fiber, or equivalent material, The kimchi ripening is characterized by its own constitution. 제1항에 있어서, 고분자 필픔은 봉지 형태, 캡슐 형태이거나 고분자 담체에 포괄(encapsulation) 또는 혼입시키는 형태로, 흡수제와 발색제를 싸서 사용함을 특징으로 하는 김치 숙성도 감지제.The kimchi aging detecting agent according to claim 1, wherein the polymer paint is encapsulated, encapsulated or encapsulated in a polymer carrier, and the absorbent and the coloring agent are encapsulated. 발효기체를 흡수하는 흡수제와 pH 변화에 따라 색깔이 변화하는 발색제를 액체 및 고체는 투과시키지 않으면서 기체는 투과시키는 고분자 필름을 싸고, 이를 김치 포장내 내부에 부착하고 발색 변화를 확인하는 단계를 포함하는 김치의 숙성도 감지방법.A step of wrapping the polymer film which permeates the gas without passing the liquid and the solid through the absorbent for absorbing the fermentation gas and the coloring agent which changes color according to the pH change, attaching the polymer film inside the kimchi package and checking the change in color development A method of detecting the ripening of kimchi. 제6항에 있어서, 발효기체는 이산화탄소인 것을 특징으로 하는 김치의 숙성도 감지방법.The method according to claim 6, wherein the fermentation gas is carbon dioxide. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: It is disclosed by the contents of the first application.
KR1019960008028A 1996-03-23 1996-03-23 Kimchi mature detecting method KR0166456B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019960008028A KR0166456B1 (en) 1996-03-23 1996-03-23 Kimchi mature detecting method

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Application Number Priority Date Filing Date Title
KR1019960008028A KR0166456B1 (en) 1996-03-23 1996-03-23 Kimchi mature detecting method

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KR970066567A true KR970066567A (en) 1997-10-13
KR0166456B1 KR0166456B1 (en) 1999-05-01

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Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100422884B1 (en) * 1996-04-26 2004-08-27 씨제이 주식회사 Method for measuring maturing degree of fermented food such as kimchi by color changes using indigotine
KR100431536B1 (en) * 2001-02-14 2004-05-20 박상규 Food quality indicator using pH sensitive indicator
KR100689895B1 (en) * 2004-08-23 2007-03-08 위니아만도 주식회사 System for controlling the fermentation of Kimchi using UV-VIS spectrum
KR100583410B1 (en) * 2004-08-23 2006-05-26 위니아만도 주식회사 pH Indicator using Polyvinyl Alcohol
KR101397482B1 (en) * 2013-01-30 2014-05-21 국민대학교산학협력단 Fermentation indicator of fermented food and fermentation control method of a fermented food refrigerator
KR102263878B1 (en) * 2018-11-19 2021-06-11 한국식품연구원 Fresh food package

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