• 한국식품조리과학회지
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• 제27권3호
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• pp.59-70
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• 2011

The effects of Backryeoncho (Opuntia ficus-indica var. saboten) powder addition (0, 0.4, 0.8, and 1.2%) on the pH, titratable acidity, lactic acid contents, microbial contents, texture, and sensory evaluation of cabbage Kimchi, stored at $10^{\circ}C$ for 36 days were studied to establish an optimum recipe. Upon addition of Backryeoncho powder, pH was higher than that of Kimchi without powder after 36 days of fermentation. The titratable acidity was increased by the addition of Backryeoncho powder, and 0.4% powder added Kimchi showed the slowest changing level. During the fermentation period, the degree of salinity decreased with the addition of powder from 2.52 to 2.19 to 2.10. The a value was higher in Kimchi with added Backryeoncho powder in a dose-dependent manner compared with control Kimchi. The cutting force and compression force were higher during the fermentation period, and especially addition of 0.4% powder showed the highest value of hardness. The addition of powder slowed growth of lactic acid bacteria as compared with the control samples. In the sensory evaluation of overall taste, 0.4% addition of powder improved the quality of Kimchi. Therefore, addition of 0.4% Backryeoncho powder apears to be an acceptable approach to enhance the quality of Kimchi without reducing acceptability.

• 한국식생활문화학회지
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• 제14권1호
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• pp.29-42
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• 1999

This study was performed with 482 subjects(278 boys and 204 girls in Seoul and Kyunggido area) to find out the attitude and eating behaviors about Kimchi on Korean young generation. General characteristics about subject and attitude and eating behavior were surveyed by self-developed questionnaires. 85.9% of the subjects were nuclear family type and 49.9% of respondent's mother had full-time job and 96.1% of subjects were middle or upper economic status. The preference for Kimchi, 60.4% of respondents answered that they liked Kimchi. According to grade, the rate of preference about Kimchi was significantly different, higher grade students were found higher preference on Kimchi : 64.4% of middle and 70.4% of high school students liked Kimchi. The eating patterns of Kimchi, up to 60% of respondents answered they ate Kimchi in every meal time, which suggested that it was still an important side dish in Korean meal among teenagers. The eating behaviors on Kimchi, $85{\sim}90%$ of respondents answered that they preferred Kimchi in meal time. Baechu Kimchi(chinese cabbage Kimchi) and Gakdugi(radish cube Kimchi) was highly preferred. And their preference of food which made from Kimchi (such as Kimchi fried rice, Kimchi stew, Kimchi pancake) was highly evaluated. 65.6% of residents pointed out that 'Kimchi is very nutritious food'. The respondent's structure of value on Kimchi were not significantly difference between sex and age. But it was significantly difference(p<0.01) between the groups with preference and familiarity on Kimchi. The group had higher preference and familiarity on Kimchi agreed to the positive values about Kimchi. These result suggested that various kinds of Kimchi should be developed for young generation to meet their taste and also continuous nutrition education about traditional food especially Kimchi should be promoted at home and school.

• 한국식품영양학회지
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• 제33권3호
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• pp.237-250
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• 2020

In this study, the Korea National Health and Nutrition Examination Survey in 2016 examined the nutrient and food intake of women in their 20s and 30s according to the number of meals a day, and the results were as follows: The study included 256 women in their 20s and 474 women in their 30s. Women in their 20s and 30s ate two meals a day, indicating that the notion of three meals a day was gradually changing to two to three meals a day. Those in their 20s and 30s who eat one, two or three meals a day were consuming less than the estimated energy requirement of the DRI for Koreans 2015. The vitamin A and C were eating less than the recommended intake in all meals. In the case of minerals, calcium was taken less than the recommended intake in all meals, but sodium was taken above the goal intake in all groups. Women in their 20s and 30s must reduce their intake of saturated fatty acids and sodium, and increase their intake of vitamins A, C, calcium, and potassium. Women in their 20s and 30s drank a lot of coffee, ate baechu-kimchi and rice frequently per week.

• 한국식품조리과학회지
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• 제33권2호
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• pp.237-245
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• 2017

Purpose: This research was conducted to provide basic data on Kimchi consumption of high school students by determining their recognition and preferences related to Kimchi. Methods: Our survey was administered to 450 high school students in the Incheon area from September 1 to October 30, 2015. A total of 412 questionnaires were used for the final analysis. Results: Most students (42.6%) consumed Kimchi every meal (more than 3 meals/day), and only 3.6% did not consume Kimchi at all. The most common reason for consuming Kimchi was 'tasty' (46.4%). On the other hand, those who did not consume Kimchi cited 'preference for other side dishes' (50.0%). 'Home-made Kimchi' was the most common source of consumed Kimchi (63.0%). With respect to recognition of Kimchi, most cited terms were 'traditional' ($4.64{\pm}0.58$), followed by 'healthy' ($4.30{\pm}0.77$) and 'prefer home-made' ($3.88{\pm}0.93$) (p<0.001). The average preference for Kimchi was $3.71{\pm}1.07$. The most common reason for preferences was 'crisp texture' (37.6%). The most popular flavor was 'spicy' (33.6%), and the most popular fermentation level was 'appropriate' (55.6%). When preferences for Kimchi were further analyzed, 'baechu Kimchi' (4.18) was the most popular. Further, Kimchi is a popular ingredient for many dishes, and the most popular dish was 'stir-fried pork with Kimchi' (4.50). Conclusion: In the future, positive recognition of Kimchi consumption can be promoted through nutrition education and various advertisements. Furthermore, efforts should be made to establish the principles of traditional Korean food for students.

• 동아시아식생활학회지
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• 제20권6호
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• pp.997-1007
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• 2010

The purpose of this study was to examine the dietary attitudes, dish preferences, and plate waste status of elementary school students in Chungnam province. Questionnaires fearuring dietary attitudes, dish preferences, and plate waste measurements over 4 days were administered to 278 elementary school students (3~6th grades; boys 124, girls 154). Regarding plate waste of food, subjects showed the following in decreasing order: soup > vegetable > fish > kimchi > rice > meat. Regarding food preference, cooked rice showed the highest preference among rice dishes, whereas both boys and girls preferred stir-fried rice among one-dish meals. For soup, soup cooked with mear was highly preferred. However, soup with vegetables was preferred less. For meat, soy sauce-glazed chicken and bulgogi were the most preferred boys and girls. In addition, boys indicated a higher preference for most of the meat dishes than girls. Among the many types of kimchi, Chinese cabbage kimchi (Baechu Kimchi) was the most preferred. For the school meals, the served and consumed amounts by boys were higher than those of girls. However, there was no significant difference in plate waste between the boys and girls. To improve management of school meals, dietitians should understand factors that influence students' food preferences.

• 대한영양사협회학술지
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• 제14권3호
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• pp.291-301
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• 2008

The aim of this study was to examine intake patterns and preferences for Kimchi in middle school students. The subjects included 361 male and 325 female students in Masan City. For the frequency of Kimchi intake, the largest group consisted of students who ate Kimchi at every meal, with 51.6%, and the majority of them had seven or more pieces of Kimchi per meal. In addition, 50.4% viewed Kimchi as an indispensable dish; and of those who consumed Kimchi at every meal, two kinds of Kimchi would be served. Ggodeulppaegi-Kimchi and Yangbachu-Kimchi were the least preferred types, while Baechu-Kimchi was most preferred, followed by Kakduki and Dongchimi. Furthermore, ripe Kimchi was considered more preferred by 44.9% of the students, and the males had greater preferences for fresh Kimchi (36.0%) as compared to the females (26.8%). Regarding their favorite portion of the Kimchi, students who ate Kimchi at every meal were fond of every part; while 36.6% of the males preferred the top portion and 42.5% of the females preferred the whole portion of Kimchi. The degree of ripeness (39.9%) was selected as the most crucial factor in determining taste, and 49.1% of the subjects preferred a spicy taste. The students who ate Kimchi at every meal liked properly seasoned Kimchi (56.6%), of which 79.4% preferred spicy Kimchi; although they did not like excessively hot Kimchi products. Finally, 37.5% of the subjects identified salted shrimp as their favorite fish sauce.

• 사상체질의학회지
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• 제27권1호
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• pp.42-56
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• 2015

Objectives This research was proposed to present Clinical Practice Guideline(CPG) for Taeeumin Disease of Sasang Constitutional Medicine(SCM): Esophagus Cold-based Exterior Cold (Wiwansuhan-pyohan) disease. This CPG was developed by the national-wide experts committee consisting of SCM professors. Methods First, collection and organization of literature related to SCM such as Donguisusebowon, Text book of SCM, Clinical Guidebook of SCM and Fundamental research to standardize diagnosis of Sasang Constitutional Medicine was performed. Secondly, journals related to clinical trial or Human complementary medicine of SCM were searched. Finally, 7 articles were selected and included in CPG for Esophagus Cold-based Exterior Cold (Wiwansuhan-pyohan) disease. Results & Conclusions The CPG of Esophagus Cold-based Exterior Cold (Wiwansuhan-pyohan) disease in Taeeumin Disease include classification, definition and standard symptoms of each pattern. Esophagus Cold-based Exterior Cold (Wiwansuhan-pyohan) disease consists of two aspects : Esophagus-Cold (Wiwanhan) and Esophagus-Cold Lung-Dry (Wiwanhan-paejo) symptomatology. Esophagus-Cold (Wiwanhan) symptomatology is classified into mild and moderate pattern by severity. Mild pattern of Esophagus-Cold (Wiwanhan) symptomatology is classified into Supraspinal Exterior (Baechu-pyo) initial and Wheezing-Dyspnea (Hyocheon) pattern. Moderate pattern of Esophagus-Cold (Wiwanhan) symptomatology is classified into Cold-reversal (Hanguel) and Cold-reversal (Hanguel) advanced pattern. And Esophagus-Cold Lung-Dry (Wiwanhan-paejo) symptomatology is classified into severe and critical pattern by severity. Severe pattern of Esophagus-Cold Lung-Dry (Wiwanhan-paejo) is classified into Dry-Cold (Johan) pattern and Dry-Cold (Johan) advanced pattern. Critical pattern of Esophagus-Cold Lung-Dry (Wiwanhan-paejo) symptomatology consists of Dry-Cold (Johan) intense pattern (Eumhyeol-mogal handa pattern).

• 한국식품과학회지
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• 제35권4호
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• pp.666-670
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• 2003

김치의 가수분해효소로서 발효원으로 사용되고 균체증식에 필수적인 아미노산 생산에 관여하는 단백질분해호소를 생성하는 균주를 분리하여 동정하였다. 시판되는 풀무원 김치의 5종(전라도김치, 숙성김치, 열무김치, 포기김치, 맛김치)에서 단백질분해효소 활성을 지닌 균주 중 곰팡이와 효모를 제외하고 총 9주를 분리하여 whole cell protein pattern 및 API kit 으로 동정하여 각각의 균주들을 Lactobacillus sp. 1종, Leuconostoc sp. 1종, Bacillus sp. 6종, Brevibacillus sp. 1종으로 판정되었다. 분리된 9종과 단백질 분해효소 활성이 높은 표준균주인 Bacillus subtilis KCCM 12248와 Bacillus licheniformis KCCM 11851에 대해 단백질분해활성을 비교한 결과 김치에서 분리되는 K-2(Brevibacillus속)가 0.11 unit/mg으로 가장 높은 값을 보였다.

• 한국식생활문화학회지
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• 제36권6호
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• pp.595-606
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• 2021

Unhealthy dietary behavior such as insufficient calcium intake can be one of risk factors of osteoporosis and chronic diseases in older people. This study evaluated the recent trends in dietary calcium intake and the food source in Korean adults aged 50 years or older using the Korea National Health and Nutrition Examination Survey (KNHANES, 2015-2019) data. This study used 24-hour recall survey data to investigate the calcium intake, the major food groups and main dishes contributing to the calcium intake. The mean calcium intake was 479.55-506.81 mg/day. The major food groups that contribute to calcium intake were vegetables, milks and fishes. Dairy and frozen desserts and kimchi were the major dish groups that contributed to the calcium intake. Calcium intake from milk in dairy and frozen dessert group has been high in last 5 years (50-64 years old: 34.71-47.68 mg, 65-74 years old: 29.72-43.65 mg, over 75 years old: 22.91-42.93 mg). In addition, baechu-kimchi is the most contributed to the calcium intake in kimchi group (50-64 years old: 35.10-41.47 mg, 65-74 years old: 29.62-34.96 mg, over 75 years old: 23.79-29.13 mg). In conclusion, various source of calcium needs to be recommended to increase intake calcium in over 50 years, which may reduce chronic diseases and improve quality of life.

• 한국식생활문화학회지
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• 제37권1호
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• pp.61-72
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• 2022

This study investigated the minimum salt concentration required for achieving the optimal quality characteristics of sauerkrauts made by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) of sea salt to cabbage according to the fermentation period. For evaluating the quality characteristics, we measured the microorganisms (lactic acid bacteria, yeast, and coliform group), pH, total acidity, salinity, chromaticity, and hardness every 24 hours. The lactic acid bacteria were identified and analyzed, and acceptance test was carried out on the 4^th day of fermentation. The results showed that the salinity of 0.5, 1.0, 1.5, and 2.0% sauerkrauts on the 4^th day of fermentation was lower than the average salinity of Baechu-Kimchi. The 0.5, 1.0, 1.5, and 2.0% sauerkrauts had significantly higher lactic acid bacteria than the 2.5% sample, and the coliform group was not detected after the 5^th day of fermentation. Among the microbes identified, Weissella cibaria JCM 12495 was found only in domestic sauerkraut, in addition to Lactococcus lactis NCDO 604, Leuconostoc citreum JCM 9698, and Lactobacillus sakei DSM 20017. The results of the acceptance test show that 1.0 and 1.5% sea salt sauerkraut had significantly higher overall acceptance compared to the other samples. In conclusion, sauerkraut with a salt concentration of 1.0 and 1.5% (w/w) had abundant lactic acid bacteria and excellent sensory properties, suggesting that the production of low-salted sauerkraut can be adopted to reduce consumer salt intake in the future.