• The Korean Journal of Food And Nutrition
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• 제16권2호
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• pp.123-129
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• 2003

Kimchi made with the addition of 2 percent of boiled overgrown antler, raw overgrown antler, overgrown antler treated with lactic acid(acid treated overgrown antler) has been fermented for 15 days at 11 $^{\circ}C$. After 15 days of fermentation, the results show that pH of boiled overgrown antler Kimchi was 3.82, that of raw overgrown antler Kimchi was 4.07, acid treated overgrown antler Kimchi was 3.98 control Kimchi was 3.86, and acidity of boiled overgrown antler Kimchi was 7.2 that of raw overgrown antler Kimchi was 10.1, that of acid treated overgrown antler Kimchi was 8.6, control Kimchi was 6.9, respectively. After 15 days, total sugar content was 1.20% in boiled overgrown antler Kimchi, 0.46% in raw overgrown antler Kimchi, 1.15% in acid treated overgrown antler Kimchi, 1.46 % in control Kimchi, and reducing sugar was 0.47% in boiled overgrown antler Kimchi, 0.09% in raw overgrown antler Kimchi, 0.58% in acid treated overgrown antler Kimchi and 0.39% in control Kimchi, respectively. Amino acid content was 16.35${\mu}$mol/m1 in boiled overgrown antler Kimchi, 20.83${\mu}$mol/ml in raw overgrown antler Kimchi, 15.06${\mu}$mol/m1 in acid treated overgrown antler Kimchi, 17.60${\mu}$mol/m1 in control Kimchi, and protein was 1.830% in boiled overgrown antler Kimchi, 2.011% in raw overgrown antler Kimchi, 2.101% in acid treated overgrown antler Kimchi and 2.011% in control Kimchi, respectively. Lactic acid content was 2.036% in raw overgrown antler Kimchi, 1.485% in acid treated overgrown antler Kimchi, 0.954% in boiled overgrown antler Kimchi, 1,200% in control Kimchi, and the content of succinic acid and acetic acid was highest in acid treated overgrown antler Kimchi, and the result was 0.1531% and 0.188%, respectively. The number of microorganism was 0.96${\times}$10$\^$8/g∼3.05${\times}$10$\^$8/g. The number of microorganism was highest in raw overgrown antler Kimchi, and followed by acid treated overgrown antler Kimchi, control Kimchi, and boiled overgrown antler Kimchi, respectively, The results of test of the saltness, sour, aroma, color, texture through sensory evaluation reveal that boiled overgrown antler Kimchi and raw overgrown antler Kimchi has the excellent taste, and followed by control Kimchi, acid treated overgrown antler Kimchi, respectively.

• Korean Journal of Food Science and Technology
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• 제46권4호
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• pp.456-464
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• 2014

Kimchi was prepared with three types of salt (4-year-aged solar salt, FS; 1-year-aged solar salt, OS; and purified salt, PS), using Leuconostoc citreum GJ7 as the starter culture. The prepared kimchi was fermented (up to 0.5-0.6% of acidity) and stored for 5 months at $-1^{\circ}C$. During the storage period, the acidity of FS kimchi increased gradually, whereas that of PS kimchi increased sharply. The yellowness (b) color value of PS kimchi (63.4) was higher than that of other kimchis with solar salts (55.6-60.3). Hardness of FS kimchi (1,912.6 gf) was greater than that of the other kimchis (1,554.4-1,650.2 gf) during the storage period. Moreover, sensory evaluation showed higher scores for FS kimchi than for other kimchis. These results suggest that FS is more suitable salt than PS for long-term storage of kimchi.

• Proceedings of the EASDL Conference
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• 동아시아식생활학회 2003년도 춘계학술대회: 동아시아의 주식문화
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• pp.88-88
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• 2003

김치의 조직감 및 품질 개선을 위하여 천연 해저 암반수를 사용한 김치를 제조하였으며 2$0^{\circ}C$에서 발효, 숙성시키면서 시료로 사용하였다. 젖산균과 총균수는 일반수로 담근 김치와 유의적인 차이를 나타내지 않았으며 vitamin C 역시 유의적인 차이가 없었다. 천연 해저 암반수의 쓴맛을 낮추기 위해 여러 종류의 젓갈을 첨가하였고 관능평가 결과 까나리액젓을 첨가한 김치에서 우수하게 나타났다. 또한 김치 발효 중 texture 변화 측정을 위해 김치 내 무기질 함량을 조사하였고 texture analyser를 사용하여 hardness를 측정하였는데, 천연 해저 암반수로 담근 김치가 일반수로 담근 김치보다 hardness가 더 높게 측정되었다.(중략)

• Journal of the Korean Society of Food Culture
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• 제11권2호
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• pp.207-215
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• 1996

This study was carried out to find the effects of salt and other materials on the taste and fermentation of kimchi. Several parameters such as pH, acidity, salt concentration and sensory evaluation during fermentation at $20^{\circ}C\;and\;5^{\circ}C$ (after keeping at $20^{\circ}C$ for 24 hours) were used. The results are as follows: As the fermentation period increases the pH of kimchi decreases. The pH of all samples rapidly decreases to 4.2. During fermentation, the acidity at 3 hours was higher than at 5, 8 and 12 hours. For in the sensory evaluation during fermentation, kimchi salted for 5 hours showed a higher score than those salted for 3, 8 and 12 hours. During the storage period, the pH of kimchi with salted oysters rapidly decreased. A sensory evaluation done during the storage period, showed that earlier on in the storage, kimchi with salted oysters was scored higher than kimchi with other Jeotkals. The leek-added kimchi was also highly scored.

• Korean journal of food and cookery science
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• 제11권5호
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• pp.487-493
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• 1995

The material ratio for preparation of Kimchi in Seoul and Chung Cheong area and the pH, total acidity and NaCl concentration of properly fermented Kimchi were investigated. The kinds of Kimch prepared for the Winter were cabbage Kimchi, Kakdugi, Chonggak Kimchi, Nabak Kimchi, Dongchimi, Bossam Kimchi, and Paek Kimchi. The materials used for chbbage Kimchi were 20 to 25 of ingredients including salted fish and dhellfish. The material ratio of Kimchi was 71.9% of cabbage, 11％ of radish, 2.3-2.6% of green onion, 1.3-1.6% of garlic, 2.7-3.2% of powdered red pepper and 3.9-4.2% of salted fish. The kinds of Kimchi for Spring were cabbage Kimchi, Kakdugi, Chonggak Kimchi, Yulmu Kimchi and cucumber Kimchi. The amount of salted fish and shellfish used were decreased in Spring while vegetables of the season increased. The properly fermented cabbage Kimchi were measured of pH 4.2-4.5 and total acidity of 0.5-0.8%. The favorite concentrations of NaCl were found to be 2.3-2.7% in Winter Kimchi and 1.8-2.4% in Spring Kimchi and in watering Kimchi was shown low as 1.3-1.7%.

• Korean journal of food and cookery science
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• 제12권1호
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• pp.74-81
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• 1996

Chinese cabbage Kimchi is a traditional fermented food and a numerous variety of Kimchies are produced in Korea. Most of Kimchis are produced on a small scale in the home for individual household use and recipes of Kimchis are deeply embedded in the individual cultures. Currently, however, factory-produced Kimchi is becoming popular by industrialization and changes of life style. This study was conducted to find out recipes of traditional Kimchis which are known delicious in Pusan and its environs and to develop a Kimchi with high quality. The characteristics of Kimchi recipes surveyed in Pusan and its environs are as follow: 1) Large amount of red pepper, garlic and anchovy sauce was used, which made Kimchi hot and spicy. 2) Extracts of dried anchovy or shrimp, or pear and onion juice was used to mix red pepper power. 3) Selection of good quality of Chinese cabbage and red pepper was very important step to determine quality of Kimchi. Furthermore, a numerous variety of submaterials added in Kimchi may also contribute to the high quality of Kimchi. 4) Salt concentration of Kimchi was around 2%, which was lower than it was generally known. Through this survey, it was suggested that maintaining low salt content of Chinese cabbage during salting make Kimchi crispy and juicy.

• Korean journal of food and cookery science
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• 제15권2호
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• pp.102-107
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• 1999

Several ingredients of kimchi including chinese cabbage, garlic, leek, big green onion, and small green onion were assayed for their chitinase activities. Kimchi with various leek contents (4, 8, 12%) were fermented at 15$^{\circ}C$ for 9 days and the chitinase (EC 3.2.1.14) activity and textural properties were determined. The chitinase activity of the ingredients was in the order of garlic>leek>small green onion>chinese cabbage>big green onion. During fermentation, the chitinase activity of kimchi juice appeared more prominent than that of kimchr tissue, however, it was decreased in all kimchi samples among which the control sample showed a remarkable drop. The activity of chitinase in kimchi tissue increased until 3rd or 5th day of fermentation and then decreased. The puncture force of all kimchi samples decreased and those of leek-added kimchi were higher than those of control. The above results suggested that the addition of leek for kimchi preparation could contribute to the improvement of textural qualities of kimchi due to chitinase activities of leek during fermentation.

• The Korean Journal of Food And Nutrition
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• 제13권3호
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• pp.221-225
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• 2000

서울,충북지역의 주부 590명을 대상으로 시판김치의 사용실태를 설문 조사한 결과는 다음과 같다. 시판김치의 구매는 30대에서 많았고 고졸의 경우에 많았다. 직업 유무, 월수입, 주거 및 가족형태는 시판 김치 이용과 유의적인 차이를 보이지 않았지만 연령과 교육수준에 따라서는 유의적인 차이(P<0.05)연령이 낮을수록, 교육수준은 높을수록 시판김치를 이용하는 것으로 나타났다. 시판김치의 선호도는 배추김치가 73.2%로 높게 나타났고, 시판김치 구매 장소는 주로 대형 수퍼마켓을 이용하였으며, 1회 구매분량은 3포기를 구맹하는 경우가 가장 많았다. 구매 이유는 편리하기 때문과 가사와 자녀로 시간이 부족하여 구매하는 경우가 많았다. 또한 어떻게 담그는지 몰라서 구매하는 경우도 있었다. 제품 선택 동기는 주로 구맹 경험에 의해서 시판결치를 구입하였다. 광고를 보고 구매하는 경우도 있었고 재료나 점원의 권유에 의해서 구매하는 경우도 있었다. 응답자들이 가장 맣이 지적한시판 김치으 개선점은 가격이었다. 가격이 비싸다고 생각하는 경구가 많았다. 그밖에 위생명, 맛의 다양성, 분량과 용기의 개선도 필요하다고 생각하는 경우가 있었다. 향후 시판김치 구매 여부에 대해서는 73.2%가 긍정적으로 응답하여 앞으로도 시판김치를 구매할것으로 나타났다. 이상의 결과를 보면 상품화 된 김치의 이용은 젊은 세대뿐만 아니라 교육수준의 향상에 의해 주부들의 라이프 스타일이 식생화에도 반영되기 때문에 계속증가할 것으로예측된다. 그러므로 본 연구의 결과를 토대로 하여 가격면, 위생면, 맛의 다양성, 분량과 용기 등에 있어서도 한 단꼐 개선된 고품질 김치의 생산이 요구된다고 볼 수 있다.

• Journal of the Korean Society of Food Science and Nutrition
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• 제44권8호
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• pp.1226-1233
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• 2015

The intake patterns and attitudes towards development of functional kimchi among middle and high school students in Busan area were studied. Nine hundred respondents, consisting of middle and high school students, were surveyed. A total of 833 completed copies of the questionnaire were used in this research. Respondents preferred kimchi due to its 'ot taste' (49.2%) and 'alty taste' (17.9%), but they did not like kimchi due to its 'our taste' (33.8%) and 'eotgal taste' (22.9%). Most students (64.3%) consumed kimchi at home, 68.1% of students ate kimchi more than twice a day, and 27.4% of students consumed 3~4 pieces (size of a piece: $3{\timess}4cm$) of kimchi per meal. Students showed a strong desire to develop kimchi with a good taste at school food services (65.1%). They also showed intentions to increase intake of kimchi if 'aste of kimchi' (80.6%), and 'ealth functionality of kimchi' (65.2%) are strengthened. Students wanted kimchi to contain the following fruits: pears (41.3%), apples (24.6%) and pineapples (10.3%). Finally, students showed a desire to develop kimchi that helps growth and development (59.5%), weight loss (40.4%), and learning ability improvement (32.8%). This study concludes that it is necessary to increase kimchi intake in school foodservices by developing new kimchi recipes that meet students' desires and by educating students about the health benefits of kimchi.

• The Korean Journal of Food And Nutrition
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• 제16권4호
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• pp.283-288
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• 2003

The quality and sensory characteristics of kimchi added various levels of rosemary leaf during fermentation at 15$^{\circ}C$ were evaluated. Rosemary leaf amounts were added 0.5g(R0.5%), 1g(R1%), 1.5g(R1.5%) per brined chinese cabbage 100g. The pHs and reducing sugar contents of all experimental groups decreased with increasing the fermentation time, whereas levels of titratible acidity increased. The pHs and reducing sugar contents of experimental groups added rosemary leaf showed higher than control, but titratible acidity of these groups showed lower. Also, the period reached the maximum levels of the log number of lactic acid bacteria counts(cfu/ml) and total viable bacteria counts(cfu/ml) of experimental groups added rosemary leaf were more delayed than control. These results showed that the fermentation of experimental groups added various levels of rosemary leaf were slower than that of control. On the 5th day of fermentation which had most delicious kimchi flavor, the sensory evaluation analyzed by ANOVA followed Duncan's multiple range test showed that sour smell of experimental groups added rosemary leaf was significantly lower, but green flavor and green smell of these groups were significantly higher than control(p<0.05). The most preference among experimental groups was R0.5% and next was control, R1.5%, R1%.