Re: Re: Studies on Kimchi fermentation using seasoning mixture fermented by starter

[Guest guest]

http://ift.confex.com/ift/2000/techprogram/paper_2824.htm

Studies on Kimchi fermentation using seasoning mixture fermented by

starter

S. H. SEO, Department of Food and Nutrition, Seoul National University,

San 56-1, Shillim-dong, Kwanak-gu, Seoul, 151-742, South Korea and I. K. HWANG.

JUSTIFICATION : Kimchi is a traditional, fermented Korean food that is

prepared with oriental cabbage and seasoning mixture. It is complicated to

prepare Kimchi at home and big problem of Kimchi is to keep the unique taste

during storage. It is hypothesized that Kimchi preparation method using

seasoning mixture fermented by Leuconostoc mesenteroides as starter may produce

uniformed and ready-to-eat Kimchi conveniently.

OBJECTIVE : The objective was to establish the method of uniformed and

ready-to-eat Kimchi preparation using seasoning mixture fermented by Leuconostoc

mesenteroides as starter.

METHODS : Two seasoning mixtures were prepared, one was fresh seasoning

mixture as control and the other was the mixture inoculated with Leuconostoc

mesenteroides and fermented at 25oC for 1 day. Kimchi was made of brined

oriental cabbage and seasoning mixture and fermented at 4oC. Total acidity, pH

and the population of lactic acid bacteria were measured during fermentation.

Free sugars and organic acids contents were analyzed by HPLC. Volatile flavors

isolated by purge and trap extraction analyzed by GC-MSD. Sensory evaluation was

conducted by 9-point category scale.

RESULTS : Total acidity and the population of lactic acid bacteria was

increased rapidly in the early stage of fermentation than control. But, the

difference was not significant as fermentation progressed. Fructose decrease and

mannitol production were fast, lactic acid and acetic acid production in the

early stage of fermentation was higher than control. Total of 95 volatile

compounds were detected. Texture was better than control in the end stage of

fermentation.

SIGNIFICANCE : The results showed that the time necessary to reach the

optimum ripening stage of Kimchi with fermented seasoning mixture by starter was

shortened about 15 days than control, suggest that quality of Kimchi may be

controlled by starter.

[Guest guest]

>>It is hypothesized that Kimchi preparation method using seasoning mixture

fermented by Leuconostoc mesenteroides as starter may produce uniformed and

ready-to-eat Kimchi conveniently.<<

~~~It sounds like they actually isolated that bacteria and used it as a starter.

From what I've read elsewhere, that would not be the same as adding juice from a

previous batch of Kimchi. Is it possible to get Leuconostoc mesenteroides

somewhere as a starter?

Just this morning, I ran into an article about fermentation that mentions that

bacteria. It also goes into many of the 'fine points' of fermenting various

foods. It gives the impression that it's important to get the various elements

of the process 'just so'. (How much salt is used, as just one example.) In the

pickle section, it explains the activity that would occur to produce shriveled

pickles, which is a different angle. I almost wish I'd not read the article,

because it makes the whole process seem so much more difficult, and no matter

how much anyone tells me it's an art and doesn't have to be difficult, now I

will know that it can be done more precisely when 'done right', if there really

is such a thing. Now my mind is wandering to such things as, 'how would one

measure the salt content' in the fermentation as it progresses etc. :-) Do

some of you take such measures?

Here's the article, if anyone is interested:

http://www.fao.org/docrep/x0560e/x0560e10.htm

Carol

[Guest guest]

>. I almost wish I'd not read the article, because it makes the whole process

seem so much more difficult, and no matter how much anyone tells me it's an art

and doesn't have to be difficult, now I will know that it can be done more

precisely when 'done right', if there really is such a thing.

Carol:

I had the advantage that my first exposure to kimchi was from my high school

friend, who was making it for the family as her " chore " . I thought later that if

a 14-year-old could make it routinely for the family, it couldn't be THAT

difficult! I really doubt she even knew there were " bacteria " involved in the

process. And she didn't measure anything.

I do like science and articles like that one, but they can be intimidating. ALL

kitchen science looks intimidating when they start testing for chemical activity

etc ... there is a ton of literature on baking perfect bread, and the wineries

have wine chemistry down to a science, which is why you can get darn decent wine

pretty cheap nowadays. But for most of history, people were fermenting by

throwing stuff in jars and seeing how they liked the taste.

Anyway, that article might explain why some kimchi is " bubbly " and some isn't!

Also why some ferments have more alcohol than others. The Leuconostoc mentioned

as a " starter " would make the bubbly, less sour ferment. It says for that kind

of ferment, more sugar and no oxygen are required ... which is the opposite of

what I would have thought, I would have thought more sugar would mean more sour.

Maybe that's why the Koreans tend to add a bit of sugar or fruit.

Heidi Jean

[Guest guest]

All I can say is I wish I didn't have such perfectionistic tendencies! I'll

never be able to practice fermentation with 'abandon', now that I've read that

article. :-)

I DO get to the point where I don't measure things once I've made them a few

times, but when I'm first learning, it's almost necessary for me to 'go by the

book'. I remember how frustrated I used to get with my Mother when I was still

living at home, and she'd try to show me how to make something like pie. She'd

say, " Just about this much " , while showing me a little salt in her hand, or

" Just a little bit " , or a " dollop " , or some such thing. (I still can't believe

I'm that woman's daughter. Guess I took after my methodically minded Dad in

some ways. :-)

Carol

Carol:

I had the advantage that my first exposure to kimchi was from my high school

friend, who was making it for the family as her " chore " . I thought later that if

a 14-year-old could make it routinely for the family, it couldn't be THAT

difficult! I really doubt she even knew there were " bacteria " involved in the

process. And she didn't measure anything.

I do like science and articles like that one, but they can be intimidating. ALL

kitchen science looks intimidating when they start testing for chemical activity

etc ... there is a ton of literature on baking perfect bread, and the wineries

have wine chemistry down to a science, which is why you can get darn decent wine

pretty cheap nowadays. But for most of history, people were fermenting by

throwing stuff in jars and seeing how they liked the taste.

Anyway, that article might explain why some kimchi is " bubbly " and some isn't!

Also why some ferments have more alcohol than others. The Leuconostoc mentioned

as a " starter " would make the bubbly, less sour ferment. It says for that kind

of ferment, more sugar and no oxygen are required ... which is the opposite of

what I would have thought, I would have thought more sugar would mean more sour.

Maybe that's why the Koreans tend to add a bit of sugar or fruit.

Heidi Jean