배추의 윤송(輪送)과 가공상(加工上)의 편의(便宜)를 위하여 염농도별(鹽濃度別) 절임 조건(條件)을 검토(檢討)하였으며, 절임배추로써 만든 김치의 숙성중(熟成中)의 ascorbic acid와riboflavin의 함량변화(含量變化)를 측정한 결과(結果)는 다음과 같이 요약(要約)된다. 1. 생배추를 10, 20 및 25%의 소금물에 각각 24 시간 절였을 때 부피는 62${sim}$65 %, 무게는 15${sim}$42%가 감소(減少)하였 다. 2. 각각의 소금물농도로 절인 배추를 10일간 초겨울 외기온도(外氣溫度)에 저장(貯藏)하였을 때 riboflavin 함량(含量)의 감소(滅少)는 없었으나 ascorbic acid 함량(含量)은 1/3도 감소(滅少)하였다. 3. 절임 저장기간(貯藏期間)에 따른 김치 제조(製造)시 절인 즉시 담근 김치는 저장기간(貯藏期間)이 10일째의 것에 비(比)하여 riboflavin 함량변화(含量變化)는 별로 없었으나, ascorbic acid는 저장기간(貯藏期間)이 긴 것일수록 함량(含量)이 낮았다. 4. 김치의 관능검사(官能檢査) 결과(結果), 절임저장배추를 사용(使用)하여 김치를 담그면 제조 첫 날의 맛에는 차이가 없으나 발효기간(醱酵期間)이 길어짐에 따라 맛이 떨어졌다.
For the convenience of transportation and improvement of the utility of raw chinese cabbage during harvest season, the condition of pretreatment for the raw chinese cabbage with pickle has been examined by preserving for one to ten days. The changes in the content of riboflavin and ascorbic acid in kimchi (pickled-seasoned chinese cabbage), which was manufactured by using the pickled cabbage as a main raw material, along with ginger, garlic, red pepper powder, rad-dish and fermented shrimp as seasonings, during ripening were investigated with specially referred to palatability. The yield of the pickled cabbage compared to the raw cabbage after treating with pickle was 62 to 65% in volume and 15 to 42% in weight. After 10 days of pickling of the chinese cabbage, one-third of total ascorbic acid was diminished but no change in riboflavin content was observed. During ripening of kimchi, riboflavin content in kimchi processed with the pickled cabbage has not been changed compared to the content in convention- ally made kimchi, however, slight decrease in ascorbic acid content in the kimchi processed with the pickled cabbage was as certained. The result of organoleptic test showed that the kimchi processed with the pickled cabbage became inferior to the conventionally made kimchi with the days of ripening.
