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 PDFInfo
- 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
- Authority
- KR
- South Korea
- Prior art keywords
- kimchi
- detecting
- polymer film
- ripening
- absorbent
- Prior art date
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Classifications
-
- 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
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is a trivial issue, I did not include the contents of the text.
Claims (7)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019960008028A KR0166456B1 (en) | 1996-03-23 | 1996-03-23 | Kimchi mature detecting method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019960008028A KR0166456B1 (en) | 1996-03-23 | 1996-03-23 | Kimchi mature detecting method |
Publications (2)
Publication Number | Publication Date |
---|---|
KR970066567A true KR970066567A (en) | 1997-10-13 |
KR0166456B1 KR0166456B1 (en) | 1999-05-01 |
Family
ID=19453784
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019960008028A KR0166456B1 (en) | 1996-03-23 | 1996-03-23 | Kimchi mature detecting method |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR0166456B1 (en) |
Families Citing this family (6)
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 |
-
1996
- 1996-03-23 KR KR1019960008028A patent/KR0166456B1/en not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
KR0166456B1 (en) | 1999-05-01 |
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