• Proceedings of the Korean Society of Community Living Science Conference
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• 2009.09a
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• pp.87-87
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• 2009

배추는 십자화과 채소로 한국, 일본, 중국에서 많이 재배되고 있다. 우리나라에서는 한국인이 소비하는 채소 중 가장 높은 가장 많은 비중을 차지하며 봄, 여름, 가을, 겨울 계절에 상관없이 이용되고 있으며 특히 김치, 쌈 채소로소 이용되고 있다. 배추의 주생산 시기는 봄, 여름, 가을로 기후환경에 적합한 다양한 품종이 재배되고 있으며 또한 다양한 방법으로 조리되고 있다. 대표적인 방법은 쌈채소로 생으로 이용하는 것과 김치를 담그기 위해 절임 채소로 이용하는 방법, 그리고 국이나, 무침 등을 위해 데침 채소로 이용하는 방법에 있는데 본 실험에서는 이러한 조리과정에 의해 영양성분에 어떠한 영향을 주는 지 각 계절별 대표 품종의 배추를 이용하여 조사하였다. 봄 배추는 노랑봄배추, 가을 배추는 불암3호로 농촌진흥청 원예특작과학원에서 재배한 배추를 사용하였으며 여름배추는 고랭지 배추를 사용하였다. 각 계절별 배추의 전처리는 생, 절임(10% 소금물), 데침(10분)의 세가지 방법을 이용하였으며 영양성분의 분석은 AOAC 법에 준하여 실시하였다. 노랑봄배추, 고랭지배추, 불암3호의 생채의 영양성분을 비교해 본 결과 여름배추에 수분이 가장 많이 함유되어 있었으며 단백질의 함량은 모두 비슷한 수준을 나타내었고 가을 배추에 탄수화물 5.7g, 섬유소 0.8g, 칼슘 60mg 가장 많이 함유되어 있었다. 삶은 배추의 경우 생배추와 비교하여 보았을때 탄수화물, 지질, 단백질 등 일반성분에서는 큰 차이를 보이지 않았으나 칼륨의 손실은 약 30%로 두드러지게 나타났다. 품종별 삶은 배추에서는 생배추와 마찬가지로 여름배추에서 가장 많은 수분 함유량을 보였으며 대부분의 영양소에서 가을배추가 높은 함량을 나타냈다. 절임 배추의 경우 생배추와 비교하였을때 소금의 영향으로 나트륨 함량이 크게 증가하였으며 기타 성분에 있어서는 큰 변화가 나타나지 않았다.

• Journal of Bio-Environment Control
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• v.16 no.4
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• pp.395-406
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• 2007

The twenty seven wrap-up vegetables (13 Compositae, 14 Brassicaceae) and seven herbs (6 Labiatae, 1 Umbelliferae) were cultivated with a deep flow technique (DFT) hydroponic beds and treated with 3 levels of nutrient solution concentrations of 1.2, 2.4, and $3.6dS{\cdot}m^{-1}$ in summer and autumn season. The pH and electrical conductivity (EC) change of nutrient solution, fresh weight, and mineral contents of plants were investigated. The pH was maintained lower in high electrical conductivity (EC) treatment and in summer than autumn. EC of nutrient solution in EC $3.6dS{\cdot}m^{-1}$ treatment increased up to $4.8dS{\cdot}m^{-1}$ during the growing period in summer season. The growth of tested plants showed high variations by plant species and nutrient solution concentrations. The coefficient variation (CV) of the shoot fresh weight of plants was higher in summer than autumn. The growth of Compostiae and herbs was better at EC $1.2dS{\cdot}m^{-1}$, and 14 Brassicaceae was better at EC $2.4dS{\cdot}m^{-1}$ in summer. In autumn, the growth was better at EC $2.4dS{\cdot}m^{-1}$ in all plants except kale 'TBC F1' and red rape 'honchaetae'. In mineral contents, total nitrogen and potassium were higher in autumn than summer. Total nitrogen, potassium, calcium, magnesium were higher in Brassicaceae than others. Iron and manganese, however, were higher in Compositae. As the results, this study suggests that mixed planting of 27 wrap-up vegetables and 7 herbs in DFT hydroponics in two seasons was possible and EC $1.2dS{\cdot}m^{-1}$ in summer and EC $2.4dS{\cdot}m^{-1}$ in autumn be recommended as for the nutrient solution concentration to produce them safely year round.

• Food Science and Preservation
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• v.22 no.3
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• pp.452-457
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• 2015

This study was conducted to evaluate the quality characteristics of pickled radish wrap supplemented with calcium chloride ($CaCl_2$) at different concentrations. With $CaCl_2$ supplementation, initial pH and acidity were 3.8~4.0 and 2.7~3.0% (w/v), respectively. During the 28 day-preservation at $4^{\circ}C$ or $50^{\circ}C$, the initial pH and acidity were maintained. However, when the pickled radish wrap was preserved at $25^{\circ}C$, it had lower pH (by 0.5) and higher acidity (by 1.9~2.2%) when compared with the initial values. The difference in color (${\Delta}E$-value) of the pickled radish wrap preserved at $50^{\circ}C$ was significant (${\Delta}E$-value 23~27), though the hardness of the sample prepared at $4^{\circ}C$ or $25^{\circ}C$ showed no distinguishable differences at various concentrations of $CaCl_2$ supplementation (0.1, 0.2, 03, 0.4, and 0.5%). However, once preserved at $50^{\circ}C$, it resulted in the greater hardness with the higher concentrations of $CaCl_2$ supplementation. In terms of softness, the overall trend in changes was similar to the hardness. A sensory evaluation using the samples preserved at $4^{\circ}C$ for 28 days demonstrated that the preparation with 0.4% $CaCl_2$ ranked highest in taste, hardness and overall acceptability. It wass suggested that supplementation with 0.4% $CaCl_2$ would be most appropriate to improve the textural properties of pickled radish wrap while maintaining its organoleptic quality.

• Food Science and Preservation
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• v.19 no.5
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• pp.783-791
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• 2012

The purpose of the study was to provide baseline information that could encourage consumers and establish the direction of development for sprouts and leafy vegetables. A survey on the consumption and preference for sprouts and leafy vegetables of 823 people over 20 years of age in Seoul and Gyeonggi province was conducted. The preference for sprouts was higher in men ($3.75{\pm}0.96$) than in women ($3.64{\pm}0.84$), whereas the preference for leafy vegetables was higher in women ($4.06{\pm}0.74$) than in men ($3.88{\pm}0.90$). Based on age, the respondents in their 40s or above had high preferences for sprouts and leaf vegetables due to the importance that they accorded to health and nutrition (p<0.01). The sprouts and leafy vegetables were purchased mainly for their high nutritional value. The purchase frequency of once a month or more for leafy vegetables (82.7%) was higher than that for sprouts (57.1%). The consumers purchased sprouts and leafy vegetables mainly from a large discount store. The respondents in their 20s showed the highest percentage of purchasing from a local store whereas the older ones showed a high preference for traditional markets. The reason for the choice of the place of purchase was convenience. The freshness and price were important factors in the consumption of sprouts and leafy vegetables. In the case of leafy vegetables, the consumers preferred to buy them using the conventional weight measurement system rather than in small packages. On the other hand, mixed small packages were preferred for sprouts. The purchase frequency was correlated with the preferences, need for improvement and purchase intent for sprouts and leafy vegetables. The aspects that require improvement for producing high-quality sprouts and leafy vegetables were the nutritional and functional properties. To increase the consumption of sprouts and leafy vegetables, there is need for variations and improvement of the quality and safety of the products.

• Journal of Bio-Environment Control
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• v.21 no.4
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• pp.322-326
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• 2012

Recently, researches related to plant factory system has been activated and production of Ssam-vegetables using artificial lighting has been increasing. In South Korea, Ssam-vegetables are very popular and the consumption is increasing every year. Because leaf vegetables cultivated under hydroponic systems are more preferable rather than those cultivated by soil culture in Korea, the plant factory system would be more effective in production of Ssam-vegetables. Therefore, this study was carried out in order to analyze the yield and vitamin C contents in red mustard (Brassica juncea L.) and pak-choi (Brassica campestris var. chinensis), which are used a lot for the Ssam-vegetables in South Korea, as influenced by different concentrations of the nutrient solution in a plant factory system. As a results, there was no significant differences in the plant height among the treatment of EC in the nutrient solution, but for red mustard plants, the number of leaves tended to decrease in the treatment with higher EC. Leaf area of pak-choi plants was significantly increased in the higher EC, while the fresh weight had a tendency to increase along with increasing EC in the nutrient solution for both crops. The photosynthetic rates did not show a distinct tendency by EC levels for red mustard plants, but for pak-choi plants, it tended to be higher at the high EC. The contents of ascorbic acid in leaves were higher with decreasing EC concentration in the nutrient solution for red mustard plants, while the content was the highest at EC $2.0dS{\cdot}m^{-1}$ for pak-choi plants. In summary, considering the marketable yields and vitamin C at different nutrient concentrations in a plant factory, the optimal concentration for red mustard and pak-choi plants was thought to be EC $2.0{\sim}2.5dS{\cdot}m^{-1}$.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.339-347
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• 1998

Korean vegetable dishes-Na mul are indigenous and popular foods for a long time, and have been eaten by not only the common people but also the royale people in the ordinary meal and customary affairs. Grains are principal item of diet for Koreans and additions of Na mul in diet provide the nutritional minerals and vitamins. Especially vegetable oils in seasoning played the important role in nutrition balance. This manuscript historically investigate the Korean vegetable dishes-especially Na mul, Seng chae, Ssam, and the vegetables, additional ingredients and seasonings. 1. Foreign vegetable were introduced very actively. As the result of it, the more variety of vegetables are available. 2. Vegetable oils such as sesame oil, perilla oil, roasted sesame seed and pine nuts, etc were widely used for seasonings. 3. Seng chae dishes had been prepared with more than two different kinds of vegetables. Seasonings are used from the various sources, and combination of ingredients and development of condiments are expected to research further. 4. Ssam foods basically used uncooked vegetables, but steaming and boiling are also common methods.

• Horticultural Science & Technology
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• v.33 no.3
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• pp.303-308
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• 2015

The consumption of leaf vegetables has been steadily increasing in Korea. Leaf vegetables are used for "Ssam (vegetable wrap-up), eaf vegetables has been steadily increasing in Korea. Leaf vegetables are used for asoned condiments inside several layers of young vegetable leaves. This study investigated the effect of air temperature on the growth and phytochemical contents of beet (Beta vulgaris L.) and Ssamchoo (Brassica lee L. ssp. namai) grown in a closed-type plant factory system where fluorescent lamps were used as an artificial light source. Seeds of beet and Ssamchoo were sown in a peat-lite germination mix. The roots of 20-day-old seedlings were washed, and the seedlings were planted on a styrofoam board and grown in hydroponic beds for 25 days under fluorescent light. Plants were exposed to one of three different air temperature regimes (20, 25 and $30^{\circ}C$ during the day combined with $18^{\circ}C$ during the night), which were monitored with a sensor at 30 cm above the plant canopy. Increased plant height and leaf area were observed in beet at $25^{\circ}C$ and $30^{\circ}C$ compared to $20^{\circ}C$. For Ssamchoo, the greatest plant height, leaf area, fresh weight and dry weight were obtained at $20^{\circ}C$. Ascorbic acid content of beet and Ssamchoo leaves were highest at $30^{\circ}C$. In beet, total polyphenol and flavonoid contents were higher at $20^{\circ}C$ (42.4, $197.0mg{\cdot}g^{-1}DW$) and $25^{\circ}C$ (46.9, $217.0mg{\cdot}g^{-1}DW$) than $30^{\circ}C$ (22.4, $88.0mg{\cdot}g^{-1}DW$). In Ssamchoo, total polyphenol and flavonoid contents were also higher at $20^{\circ}C$ (79.2, $268.2mg{\cdot}g^{-1}DW$) and $25^{\circ}C$ (66.3, $258.3mg{\cdot}g^{-1}DW$), respectively, than $30^{\circ}C$ (53.7, $134.7mg{\cdot}g^{-1}DW$). Hence, the optimum temperature appears to be $20^{\circ}C$ for growing both beet and Ssamchoo in a closed-type plant factory system with fluorescent light.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.980-989
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• 2016

In the present study, we compared and investigated the nutritional compositions of Amaranthus cruentus and Amaranthus hypochondriacus baby-leaves cultivated in Korea. Baby-leaves of two amaranthes consisted of more than 92% moisture, and A. cruentus contained a higher amount of moisture than A. hypochondriacus. Meanwhile, A. hypochondriacus contained higher levels of crude ash, crude protein, crude lipid, carbohydrates, and dietary fiber than A. cruentus. The major free sugars of the two amaranth baby-leaves were fructose and glucose. Fructose content of A. hypochondriacus was higher than that of A. cruentus, and glucose content of A. cruentus was higher than that of A. hypochondriacus. Acetic acid, malic acid, and fumaric acid were detected in two amaranth leaves, but succinic acid was not detected. Two amaranth leaves contained 17 amino acids except for methionine, proline, and tyrosine, and leaves contained the highest glutamic acid contents. In addition, A. cruentus and A. hypochondriacus leaves contained high contents of taurine and ${\gamma}$-aminobutyric acid and showed various biological activities. The major mineral and fatty acid of the two amaranth leaves were potassium and linolenic acid (C18:3), respectively. The ${\beta}$-carotene contents of A. cruentus and A. hypochondriacus leaves were $478.72{\mu}g/100g$ and $474.12{\mu}g/100g$, respectively. In vitamin B complex, $B_2$, $B_3$, and $B_5$ were detected in the two amaranth leaves whereas vitamins $B_1$, $B_6$, and $B_{12}$ were not detected. A. hypochondriacus contained higher amounts of vitamin C and E than those of A. cruentus. Overall, amaranth leaves contained high amounts of nutritional components. Therefore, amaranth leaves are expected to be useful for the development of a functional food. Moreover, these results will provide fundamental data for advancing sitological value, breeding new cultivars, and promoting leafy vegetable usage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1154-1161
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• 2004

The objective of this study was to evaluate microbiological Quality of HACCP application in elementary school foodservice operations. Microbiological Quality of utensils and non-heated foods such as salad was measured two times at five elementary schools in Daegu. The two experimentations differed in that after the first experimentation employees were educated and trained on HACCP based sanitation standards with a goal of improving microbiological Quality of foodservice. Microbiological Quality, time, and temperature were evaluated at three critical control points (CCPs)： washing and disinfecting, personal hygiene and non-cross contamination. Micro-biological Quality was assessed using 3M petrifilm to measure total plate count and coliform group. The first experimentation showed low microbiological Quality due to cross contamination of utensils and cooking gloves; high microbiological count of the garlic, powdered red pepper, and ginger; and not thoroughly washing and disinfecting vegetables. In the second experimentation, microbiological Quality was greatly improved by washing and thoroughly disinfecting raw ingredients and utensils, and using good personal hygiene. However, microbiological Quality of seasonings was still low. Immediate corrective actions were required in one of the foodservice operations that was assessed. These results strongly suggest that foodservice operations should address non-heated food Quality. It is essential to measure microbiological Quality regularly and continually train and retrain employees on hand washing and disinfecting raw ingredients. Further studies are needed to determine whether pathogens are present in raw vegetables and seasonings.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.632-637
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• 2017

This study was conducted to determine the minimal processing characteristics of four vegetables (brown mustard, kale, red beet and red lettuce) for wrapping (Ssam). Prior to evaluation, the vegetable leaves were cut, washed, and packaged. The texture, weight loss, browning index, pH, gas concentrations ($O_2$ and $CO_2$), microbial growth, and organoleptic qualities of the leaves were assessed at $10^{\circ}C$ for 7 days. The cutting strength of red beet was significantly different among leaves. The initial springiness of brown mustard was the lowest (0.98%). The weight loss varied between 0.24 to 4.77%, pH ranged from 6.00 to 6.95, and browning index increased to 0.95 during storage. Changes of gas composition were lower in cut leaf than whole leaf. Aerobic bacteria (4.9-8.0 log CFU/g), yeast (not detected), mold (-3.5 log CFU/g), and total coliforms (5.0-8.0 log CFU/g) were assessed in the samples. Thus, overall quality of kale and red beet leaves with minimal processing showed satisfactory results when stored for 7 days.