• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.3
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• pp.420-424
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• 2000

적과 단감은 비타민 A와 C등의 영양 성분이 함유되어 있으나 전량 폐기 처분되고 있다. 이러한 적과 단감의 이용가능성을 발견하기 위해 적과 부유 단감으로 15$^{\circ}C$, 60일간 숙성 중의 경도, 색도, pH 및 염도의 변화와 기호도, 색, 냄새, 염도 및 조직감 등을 10일간은 감소하였으나 이후 일시적으로 증가하였으며 30일 이후에는 감소하여 연화되었다. 색도의 변화는 명도(L)는 염수 장아찌와 고추장 장아찌 모두 숙성기간 중 감소하였으며 ΔE 값은 고추장 장아찌의 경우 처음 30일간, 염수 장아찌는 40일 RK지 증가 후 감소하였다. 고추장 장아찌와 염수 장아찌 pH의 변화는 처음 10일간은 큰 감소 폭을 나타내었지만 이후에는 서서히 감소하여 숙성 60일째에는 각각 4.5와 4.0을 나타내었다. 염도는 장아찌의 경우 점차 증가하여 60일째에는 고추장 장아찌 5.8, 염수 장아찌는 6.1이 되었으며 침지액의 염도는 점차 감소하여 60일 후에 각각 5.8과 5.4로 나타내었다. 각각의 장아찌에 대한 관능 검사를 실시한 결과 숙성 40일째에 기호도가 가장 높았으며 전반적인 기호도는 고추장 장아찌는 5.9, 염수 장아찌는 4.3으로 나타나 적과 단감을 이용한 고추장 장아찌의 이용 가능성을 발견할 수 있었다.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.249-263
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• 2013

This study was performed to analyze the perception, preference and intake frequency of Jangachi(Korean Pickle) in order to develop low salt healthy Jangachi(Korean pickle). The findings are summarized as follows: The reason for eating Jangachi was 'Stimulation of appetite(47.8%).' The problem of commercial Jangachi was 'having high Na and sodium contents(59.1%).' The most influential improvement points for development of low-sodium Jangachi was 'Sanitarily distributed,' followed by 'not too salty,' 'low price,' and 'safe to store.' The important items of manufacture factor for making low-sodium Jangachi were safety(4.36 points), sanity, safekeeping and storage, and quality of ingredients. The important items of quality factor were taste(4.30 points), salinity, nutrition and temperature. The most preferred and frequently intake Jangachi was 'garlic Jangachi', followed by 'perillar leaf Jangachi', 'dried radish Jangachi', 'onion Jangachi', 'pepper Jangachi', 'garlic stem Jangachi', 'cucumber Jangachi', 'radish Jangachi', and 'soy leaf Jangachi'.

• Journal of Practical Agriculture & Fisheries Research
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• v.18 no.1
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• pp.79-91
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• 2016

Quality factors which characterize 11 kinds of farm-manufactured apple Jangachi and commercial Jangachi, have been studied in order to provide a guideline to improve the quality and marketing strategy of farm-manufactured pickled apples. Moisture content ranged from 74% to 84% and 81% to 91% in Doenjang Jangachi and vinegar Jangachi, respectively; 38% to 64% in Kochujang Jangachi; 57% to 64% in radish Kochujang Jangachi. Moisture content was 89% in Doenjang Jangachi. Even though moisture content of apple Kochujang Jangachi indicated 48% which is lower than that of radish Jangachi, it was higher than that of a persimmon pickled in Kochujang (38%) and that of Japanese apricot Jangachi (49%). pH and titratable acidity, two indicators used to determine the appropriate ripening period of Jangachi, were pH 3.4~5.6, 0.03~0.14%, respectively. The pH ranged from 5.2 to 5.6 in radish Jangachi; 3.4 to 4.1 in Cucumber Jangachi. pH of persimmon Jangachi, Japanese apricot Jangachi and apple Jangachi showed 4.1, 3.5 and 4.1, respectively. Compared with the pH of traditional Jangachi (3.03~5.36), pH of all of the above Jangachi fall into an appropriate range. The brix of apple Jangachi (30%) was 12% to 18% higher than that of Kochujang radish Jangachi, but it was relatively lower than that of persimmon Jangachi (39%) and that of Japanese apricot Jangachi (49%). Salinity of Jangachi varied depending on which marinating material was used. Salinity in the descending order according to each marinating material demonstrated Kanjang (6% to 13%), Doenjang (7%), Kochujang (3% to 4%). Salinity of apple Jangachi was 3.28% which was relatively lower than that of commercial Jangachi which used either Kanjang or Doenjang as its marinating material. Chromaticity test shows that the brightness value of apple Jangachi (54.70) was similar to that of cucumber Jangachi (50.86, 56.02); the redness value and yellowness of apple Jangachi (16.21 and 26.78) were higher than the redness value (7.27 to 11.23) and the yellowness value (10.62 to 14.69) of radish Kochujang Jangachi. Sensory Characteristics value of apple Jangachi, along with radish and cucumber Jangachi in its color, odor and taste (7.00, 7.50, 7.00, respectively) placed high on the list implying higher preference. However, overall preference value of apple Jangachi was 6.83 which was lower than that of Japanese apricot Jangachi or that of radish Jangachi. The result can be explained by the tendency of people preferring crispy Jangachi and points out that the texture of apple Jangachi needs to be improved to gain popularity. Furthermore, for increased sales of apple Jangachi as a niche product, more rigorous market testing is required.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.887-892
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• 2015

Jerusalem artichoke is often stored poorly after harvesting due to its delicate skin. For this reason, Jerusalem artichoke is mainly distributed in the market as a dried material. In order to improve utilization of dried Jerusalem artichoke, we made Jangachi and analyzed physiochemical characteristics with raw Jerusalem artichoke Jangachi during storage. Raw Jerusalem artichoke was sliced into 7 and 10 mm slices and dried in hot air. After aging, we analyzed rehydration capacity, pH, hardness, salinity, sugar content, and fructan content of both. Dried Jerusalem artichoke sliced into 10 mm slices took over twice as long (420 min) to be rehydrated over 90% than 7 mm sliced (200 min) Jerusalem artichoke. In the case of raw Jerusalem artichoke, hardness showed a tendency to decline. Relatively, hardness of dried Jerusalem artichoke was measured consistently. After 4 weeks, salinity and sugar content were 3.63% and $41.23^{\circ}Brix$ in raw Jerusalem artichoke Jangachi, 3.47% and $37.05^{\circ}Brix$ in 7 mm dried Jerusalem artichoke, and 3.77% and $39.15^{\circ}Brix$ in 10 mm dried sample, respectively. As a result of this study, the possibility of dried Jerusalem artichoke as a pickle was confirmed.

• Journal of the Korean Society of Food Culture
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• v.10 no.3
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• pp.133-137
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• 1995

The objectives of this study were to determine the chemical composition of persimmon pickles and microorganisms associated with the manufacture of persimmon pickles. Moisture content was 80.04% and sugar content was 13.72%, but crude ash content was 4.26% which meant some of sodium chloride in soaking solution were permeated into fresh persimmon. Soluble tannin and total vitamin C contents were decreased from 635.45 mg% and 34.53 mg% to 81.04 mg% and 23.76 mg%, respectively. Free sugars contained in persimmon pickles were glucose, fructose and sucrose, 17 kinds of free amino acids were detected including glutamic acid (24.97 mg%), aspartic acid (24.02 mg%) and leucine (22.33 mg%). Microorganisms asociated with the manufacture of persimmon pickles were identified as Bacillus subtilis, B. cereus, B. pumilus, B. thuringiensis, Candida glabrata, C. guilliermondi and Hansenula cnomala, especially C. glabrata was the strain which caused the swelling of vacuum packages of persimmon pickles in retail stores.

• Korean Journal of Organic Agriculture
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• v.24 no.1
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• pp.87-98
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• 2016

Qualitiy characteristics such as moisture content, pH, acidity, sugar content, salinity, appearance, flavor, taste, color and overall acceptance of apple Jangachi cured with different traditional Korean sauces (Kochujang, Doenjang, Kanjang) were investigated during storage time. The initial moisture content of the apple Jangachi was an average of 14.97%. But after curing with the three sauces (Kochujang, Doenjang, and Kanjaing) moisture content increased to 27~28%, 41~4% and 56~58%, respectively. The pH was 4.84-5.42 regardless of sauce. Total acidity increased from 0.4%, 0.34%, 0.34% to 1.14%, 0.60%, 0.67%. respectively. But acidity decreased after 10 days. Sugar content of apple jangachi decreased throughout the aging time regardless of sauce type. Salinity of apple Jangachi increased to a certain level during storage time regardless of sauce type. Apple Jangachi softened during storage as they increased in moisture content. All sensory characteristics of Kocuhjang apples showed a higher score than Doenjang and Kanjang. Overall, Kocuhjang seems most appropriate for curing apple Jangachi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.796-802
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• 1995

Oyijangachi, a traditional Korean brinded cucumber, was prepared by brinning the cucumbers in five different solutions for 48 hrs and then, was dipped into dipping sources(Kochujang, Doenjang and Ganjang) for 30 days of aging. Firmness, calcium content and enzyme activities(pectinesterase and polygalacturonase) changes were measured among the cucumbers which were treated by five different solutions during aging. The firmness of Kochujang Oyijangachi were the lowest after 10 days of aging for all from the five brining solutions because of "hollow phenomena" of cucumbers. Calcium contents of cucumbers after dipping into the five solutiosn increased as calcium content of the solutions increased and also increased when the cucumbers dipped into the dipping bases(Kochujang, Doenjang and Ganjang) because of calcium migration from the dipping sources into the cucumbers during aging. The calcium contents of the three dipping bases were ranged from 70mg% to 120mg% of Ca. The activity of polygalacturonase in the Oyijangachi decreased generally during aging and decreased rapidly during initial 5 days of aging. The activity of pectinesterase of cucumbers treated with 12% salts solutions(treatment 3, 4 and 5) were higher than those of cucumbers treated with 6% salts solutions(treatment 1 and 2).

• 식품문화 한맛한얼
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• v.1 no.3
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• pp.110-113
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• 2008

고추장의 고장 전북 순창(淳昌)에는 고추장보다 몇 배 더 값진 진품이 있다. 다름 아닌 순창 고추장장아찌를 두고 하는 말이다. 순창시내를 지나다 보면 가는 곳마다 원조 고추장집들이 줄지어 있고 고추장과 함께 다양한 장아찌들이 진열되어 있는 모습을 쉽게 만나볼 수 있다. 이와 같은 순창의 장 문화는 내륙 깊숙이 들어앉은 알맞은 높이의 지리적 환경과 오염 없이 맑은 공기, 뛰어난 수질 때문인 것으로 알려지고 있다. 그래서 어떤 농작물이든 맛이 확실하고 그 효능이 뛰어나 사람이나 가축이 모두 건강하고 장수한다. 고추장장아찌는 진귀한 만큼 순창의 일반적인 고추장처럼 널리 알려져 있지는 않다. 더욱이 급격한 식생활의 변화속에서 자칫 잊혀갈 염려도 없지 않다. 보다 깊은 과학적 접근과 탐색이 이뤄져야 할 일이다.

• Journal of Food Hygiene and Safety
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• v.21 no.2
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• pp.92-99
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• 2006

For standardization of quality and reduction of salt concentration of pickles manufactured in Folk Villages of Sunchang Region, the physicochemical characteristics of 90 pickles of 10 items were compared. Persimmon, garlic, cucumber, radish, Codonopsis lanceolata L., and Japanese apricot pickles were mixed with kochujang, perilla leaf pickle was mixed with soybean paste, cucumber pickle in wine cake was mixed with wine cake, and red pepper was mixed with soybean paste or soy sauce. Moisture contents, pH, and titratable acidities of pickles were various depend upon characteristics of materials. Sugar contents of pickles test,34 were ranged from $22.10{\pm}3.04$ (red pepper pickled with soy sauce) to $55.53{\pm}7.67\;^oBrix$ (garlic pickle), and sugar contents of pickles mixed with kochujang were higher than those of soybean paste or soy sauce. Salt concentration of pickles were ranged from $3.56{\pm}1.11$ (Japanese apricot) to $9.15{\pm}6.35%$ (red pepper pickled with soy sauce), and salt concentration of pickle mixed with soy sauce was the highest among the pickles tested. Total aerobic counts of pickles tested were similarly ranged from $5.62{\pm}0.10$ (red pepper pickled with soy sauce) to $6.83{\pm}0.55$ log CFU/g (perilla leaf pickled with soybean paste). These results indicate salt concentration and quality of pickles manufactured in Folk Villages of Sunchang region must be lowered and standardized, respectively.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.161.2-162
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• 2003

감 장아찌 가공적성이 높은 떫은감품종을 선발키위해 연구한 결과 시험처리전 떫은감 과실특성으로 과중은 갑주백목, 상주둥시 품종이 무거웠고 당도는 고종시, 청도반시 품종이 높았다. 장아찌 경도는 침지후 14일까지 저하되었다가 그 이후 증가되었으며 품종별 증가되는 비율은 사곡시가 다소높았다. 장아찌염도는 침지후 14일까지는 많이 증가되었으나 그이후 염도변화는 적었으며 품종별로는 고종시가 가장 낮았다. 염장중 탈삽정도는 침지초기(14일후)에 대부분 품종들은 탈삽지수가 3이하로 떫은맛을 느낄수가 없었으며 떫은감 품종중 도근조생과 사곡시품종이 다른 품종에 비해 탈삽정도가 양호하였다. 떫은감 품종별 물성검사 결과 경도가 높은 품종은 도근조생과 고종시였고 낮은 품종은 월하시와 청도반시였다. Adhesiveness에서는 고종시와 청도반시에서 높았고 사곡시와 상주둥시에서 낮았다. Springiness에서는 대부분의 품종에서 비슷하였으나 청도반시와 사곡시 품종에서 다소 높았다. 고종시와 상주둥시 품종에서 Gumminess와 Chewiness가 높았다. 떫은감 품종별 관능검사결과 상주둥시, 월하시, 고종시, 도근조생, 사곡시등의 품종이 식미지수가 2.4이상으로 우수하였으나 상주둥시, 월하시, 고종시 등의 품종은 씨를 함유하기 때문에 장아찌 가공에 부적합하였고 도근조생, 사곡시등의 품종은 식미지수가 3.1, 3.0으로 우수할 뿐만 아니라 씨가 없어 장아찌가공에 적합한 품종이었다.