• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.742-749
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• 2009

In order to establish the basic scientific data on the fermentation characteristics of chonggak kimchi (CGK), we studied with CGKs prepared at different seasons and stored at various temperatures ($5{\sim}23^{\circ}C$). Changes in pH and acidity of CGK fermented at different temperatures were typical. However, acidity of summer CGK stored under $15^{\circ}C$ did not reach 1.0% since the amount of reducing sugar in the summer radish was lower by over 1% than the ones from the other seasons. Growths for Leuconostoc and Lactobacillus spp. over 8.0 logCFU/mL were observed in CGKs fermented above $10^{\circ}C$. Changes in Max G, cutting force, of CGK from different seasons were apparent. Max Gs for spring and summer CGK were decreased immediately right after storage while Max Gs for winter CGKs were increased slowly during storage. According to the results of sensory evaluation, CGKs revealed the highest overall acceptability when acidity of kimchi reached $0.7{\pm}0.1%$ under the given fermentation condition. However, CGK prepared with radish from winter or summer season tasted better than the one made in the spring. But the edible periods for winter CGKs were longer, compared with summer CGKs fermented at the same temperature. In conclusion, CGK fermented at $10^{\circ}C$ in the winter season gives a better taste with longer edible duration than the other CGKs.

• The Journal of the Korea Contents Association
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• v.13 no.12
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• pp.724-737
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• 2013

What this research aims are as follows. First, it aims to examine the difference in gender ratio of single men and women in the entire nation and Gyeongbuk area, and also the ratio of single men in marriageable age in Gyeongbuk area by si, gun, dong, eub, and myeon, Second, the social-economical characteristics of single men in marriageable age in Gyeongbuk area, and third, the causes of problems related to marriage for single men and the solutions. As a result, it was revealed that imbalance of current gender ratio in farming area, farm villages falling behind socially and economically, young women evading marriage with young men in farming area, and difficulty of making a girlfriend, all served as the factors that made it difficult for single men to get married. It is impossible to overcome these factors by individual efforts made by single men in farming area. Therefore, these problems would be resolved by taking such measures as construction of social infrastructure in farming area in Gyeongbuk area, enhancement of status of women in farming area, and enhancement of awareness for men in farming area.

• Food Science and Preservation
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• v.15 no.4
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• pp.491-496
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• 2008

To develop a freshness indicator of Chonggak-kimchi for marketing purposes, Chonggak-kimchi was prepared and pH, total acidity, total aerobic bacterial load, lactic acid bacterial levels, and reducing sugar content were measured. Sensory evaluation tests on product stored at $4^{\circ}C,\;10^{\circ}C,\;and\;20^{\circ}C$, were performed. The pH increased slightly early in storage, and then decreased to pH 4.2-4.3 for all samples. The rate of decrease of pH rose with increasing storage temperature. Total acidity values rapidly increased after 1, 5, and 7 days of storage at $20^{\circ}C,\;10^{\circ}C,\;and\;4^{\circ}C$, respectively. Populations of total aerobic bacteria and lactic acid bacteria increased slightly until 4 days, 10 days, and 30 days of storage at $20^{\circ}C,\;10^{\circ}C,\;and\;4^{\circ}C$, respectively, and then decreased drastically. Sensory evaluation data showed that Chonggak-kimchi was edible until 4 days(pH 4.5), 10 days(pH 4.4), and 30 days(pH 4.3) of storage at $20^{\circ}C,\;10^{\circ}C,\;and\;4^{\circ}C$, respectively. These results clearly suggest that the shelf-life of Chonggak-kimchi depends on storage temperature, and the pH limit for marketing is 4.3; this is a freshness indicator for Chonggak-kimchi.

• Journal of the korean veterinary medical association
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• v.46 no.4
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• pp.337-341
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• 2010

• Journal of the korean veterinary medical association
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• v.46 no.5
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• pp.396-401
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• 2010

• Journal of the korean veterinary medical association
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• v.45 no.11
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• pp.1000-1004
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• 2009

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.732-741
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• 2009

This study was carried out to identify lactic acid bacteria isolated from commercial Kimchi. Twelve lactic acid bacteria strains were isolated from Chinese cabbage kimchi (Baechu kimchi) that was fermented for 4 days at room temperature after making kimchi, 6 strains from pickled ponytail radishes (Chongkak kimchi) that was fermented for 2 days, and 15 strains in radish cube kimchi (Kaktugi) that was fermented for 5 days, and 23 strains were isolated in pickled Wakegi (Pa kimchi) that was fermented for 4 days. Eight strains among the lactic acid bacteria of 12 strains isolated from Baechu kimchi (pH 4.0) were identified as Lactobacillus plantarum, 1 strain as Leuconostoc lactis, 2 strains as Lactobacillus casei subsp. pseudoplantarum, and 1 strain as Lactobacillus sake. Three strains among the lactic acid bacteria of 6 strains isolated from Chongkak kimchi (pH 4.5) were identified as Leuconostoc paramesenteroides, 2 strains as Leuconostoc mesenteroides subsp. mesenteroides, and 1 strain as Lactobacillus plantarum. Two strains among the 15 strains isolated in Kaktugi (pH 4.0) were identified as Leuconostoc lactis, 3 strains as Leuconostoc mesenteroides subsp dextranicum, 4 strains as Lactobacillus casei subsp. pseudoplantarum, and 4 strains as Lactobacillus coryniformis subsp. torquens. Twenty-two strains among the 23 strains isolated from Pa kimchi (pH 4.1) identified as L. plantarum and 1 strain was as Lactobacillus sake. From the results above, the dominant species of Baechu kimchi was confirmed as L. plantarum, Chongkak kimchi as L. paramesenteroides, Kaktugi as L. casei subsp. pseudoplantarum and L. coryniformis subsp. torquens, and Pa kimchi as L. plantarum.

• The Safety technology
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• no.110
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• pp.72-73
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• 2007

최근 어느 방송에서 방영되고 있는 개그프로그램에서 일명 대머리 분장을 하고 나와 우스꽝스러운 행동을 하는 것이 커다란 인기를 끌고 있다. 우리는 쉽게 주위에서 머리칼이 빠진 사람을 볼 수 있는데, 예전에는 그냥 나이가 들면 그럴 수 있다고 생각했던 탈모가 이제 젊은 사람 또는 여성들에게까지 나타나 심각한 문제가 되고 있다. 그나마 탈모 전에 배필을 만나 짝이 있는 사람은 다행이지만, 탈모로 좋아하는사람과 이루어질 수 없다는 것은 참으로 안타까운 일이다. 최근 여성을 대상으로 한 설문조사에서 '대머리 총각'이 결혼 기피 1순위로 조사되었다.

• Korean Journal of Health Education and Promotion
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• v.12 no.1
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• pp.151-164
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• 1995

한국보건사회연구원의 조사결과에 의하면 이상적인 성비는 1960년의 160에서 1991년에는 130으로 크게 낮아졌다. 아직도 한국 부인들의 이상자녀수는 여아보다 남아가 더 많게 나타나고 있다. 남아의 가치에 대해서는 1960년대에는 노후봉양이 가장 으뜸가는 변수였으나, 최근에는 가계계승보다도 그 중요도가 떨어지고 있는 경향을 보이고 있다. 또한 정서적 유대, 즉 아들이 있어야 든든하다는 식의 주장이 보다 강한 이유로 지적되고 있다. 이러한 남아선호사상은 사회적으로 상당한 영향을 미치는 요인이 되고 있다. 즉 성비의 불균형과 장래의 결혼시장의 혼란이 초래된다는 문제가 그것이다. 예를 들면 현재 셋째 및 넷째 아이의 성비가 크게 상승하고 있는 문제이다. 즉, 1992년의 경우 첫째 아이의 출생성비는 여아 100명당 남아 196.5이고, 넷째 아이의 경우는 229.0으로 더욱 높게 나타났다. 그리고 2000년에는 결혼적령의 남녀 성비의 차이는 신부보다 신랑이 19.1%나 많아질 것이며, 이러한 차이는 2010년에 가면 더욱 심화되어 신부감보다 신랑감이 무려 28.6%가 초과될 전망이다. 가뜩이나 농촌 총각들이 장가 들기가 어려운 터에 장가 못갈 총각이 크게 늘어날 수 밖에 없는 사정이 된다면 사회적으로 큰 혼란이 야기될 것임에 틀림없다. 이러한 성비의 불균형이 초래되는 배경은 남아선호사상의 잔존으로 저출산 내에서 태아의 성을 감별함으로써 선택적인 인공유산을 하는데서 비롯되는 것으로 볼 수 있다. 따라서 현재에도 불식되지 않고 있는 남아선호사상에 대한 주의를 다시 한번 환기시켜야 할 것이다. 특히 이 분야의 보다 깊은 연구를 지속적으로 실시하여 대응전략의 제시에 노력해야 할 것이며, 우선 무엇보다도 여성들의 사회적 지위향상 등 여권신장에 관한 정책적 노력과 더불어 교육 홍보를 통한 노력이 강화되어야 할 것이다. 아울러 태아의 성감별 등 바람직하지 못한 의술남용 행위 등을 근절토록 보다 강력한 법적 적용에도 행정력을 집중시켜 나가야 할 것이다.

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.551-561
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• 2003

To determine the conditions of the fermentation and storage for Chonggak kimchi in kimchi refrigerator, prepared Chonggak kimchi took into kimchi refrigerators which were controlled at four different modes of the fermented temperature and time, and fermented and kept for 16 weeks. The pH in Chonggak kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$ dropped greater than all of kimchi fermented at other combinations, and the changes of pH at any combinations were not greater than those in Baechu kimchi, because pH in Chonggak kimchi did not dropped below 4.5. Acidities in Chonggak kimchi were greatly increased at higher temperature. The acidity in Chonggak kimchi during the first week of fermentation was lower than that in Baechu kimchi and then it was rather higher because of the addition of waxy rice paste. In texture, puncture force of Chonggak kimchi was decreased slowly until 8 weeks of fermentation and then did not changed much and the highest values showed in Chonggak kimchi stored directly at $-1^{\circ}C$ without any fermentation. In sensory evaluation, the scores for the carbonated flavor and the sourness were the highest in Chonggak kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$, but the lowest in Chonggak kimchi stored directly at $-1^{\circ}C$ without any fermentation because of some undesirable flavors. The lowest hardness showed in Chonggak kimchi fermented at highest temperature and the best hardness was in Chonggak kimchi fermented at $5^{\circ}C$ for 3 days or 6 days/stored at $-1^{\circ}C$. The appearance was the best in Chonggak kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$ and the worst was in Chonggak kimchi stored directly at $-1^{\circ}C$ without any fermentation. The overall acceptability of Chonggak kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$ was good after 4 weeks of fermentation, but in Chonggak kimchi fermented at $5^{\circ}C$ for 3 days or 6 days/stored at $-1^{\circ}C$ it was good after 6 weeks. Total microbial counts in most of Chonggak kimchi were reached to a maximum number within 7 days, and then decreased similarly at all modes. Leuconostoc spp. and Lactobacillus spp. increased to maximum number of $1.48{\times}10^9\;and\;5.62{\times}10^9$, respectively, in Chonggak kimchi fermented for 7 days. Yeast counts showed a increasing trend not depends on fermenting temperature and they were lower counts than those in Baechu kimchi. Waxy rice paste which added to Chonggak kimchi resulted in increasement of glucose as a carbon source and stimulated to reproduce the microbes in Chonggak kimchi.