• Applied Biological Chemistry
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• 제50권1호
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• pp.29-35
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• 2007

국내 다소비 식품과 선택된 주류 내의 발효 중에 자연발생하는 발암기능물질인 ethyl carbamate의 함량과 일일섭취량, 초과발암위해도를 GC/MS/SIM으로 분석하였다. 배추김치, 왜간장, 소주, 과일주에 각각 평균 1.41, 19.44, 3.00, 170.88 ${\mu}$g/kg이 함유되어 있는 것으로 분석되었다. 20-64세 여성의 경우, 국내 다소비 식품과 주류에 의해 ethyl carbamate 노출량은 평균 9.42ng/kg, 최대 35.75ng/kg으로 나타났고, 남성의 경우, 평균 12.73 ng/kg, 최대 48.87 ng/kg으로 나타났으며 이는 주로 배추김치, 왜간장, 소주, 과일주에 의한 것으로 밝혀졌다. 한국 여성의 초과발암위해도는 평균 $4.7{\times}10^{-7}$ 최대 $1.8{\times}10^{-6}$, 남성은 평균 $6.4{\times}10^{-7}$ 최대 $2.4{\times}10^{-6}$로 위해성이 있는 것으로 평가되어 식품업계의 ethyl carbamate 저감화 노력이 필요한 것으로 판단된다.

• 한국식품조리과학회지
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• 제4권2호
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• pp.39-50
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• 1988

가정용 통배추김치와 동치미를 시료로 하여, 김치 발효의 최적기에 관여하는주요 유산균종을 분리, 동정한 후 그들 유산균에 대한 소금과 식품보존료(Sorbic acid, P-hydroxybutly benzoate, p-hydroxypropyl benzoate, Sorbic acid와 P-hydroxybutyl benzoate병용)에 대한 영향을 검토한 결과는 다음과 같다. 1. 배추김치와 동치미에서 분리·동정된 유산균은 Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus brevis, Streptococcus faecalis Pediococcus pentosaceus였다. 2. 유산균 생육과 식염과의 관계는 무염에서 보다는 소금 0.5∼2.0%에서 생장이 더 잘 되었다. 3. 유산균의 산생성능은 Lactobacillus plantarum이 산의 생성을 가장 많이 했다. 소금농도에 따른 유산균의 산생성능은 Leuconostoc mesenteroides는 소금 함량이 낮을수록 산을 많이 생성했고, 그 외 모든 균은 소금 0.5%∼2.0%에서 산의 생성량이 많았다. 4. 유산균에 대한 보존료의 영향을 Sorbic acid 0.05% 및, 1%의 단용과 Sorbic acid 0.05%와 POBB 0.004% 병용이 보존효과가 크게 나타났고, POPB 0.01% 가 가장 효과가 작았다. 소금이 첨가되면 보존효과가 더 좋게 나타났다. Lactobacillus plantarum이 모든 보존료에 대해 가장 영향을 적게 받았고, Leuconostoc mesenteroides가 가장 영향을 많이 받았다. 5. 이상의 결과에서 효과가 큰 보존료 Sorbic acid 0.05%∼l% 및 Sorbic acid 0.05%와 POBB 0.004%의 혼합물을 넣고, 김치를 숙성시키면. 여름철 김치의 산패를 다소 억제시켜서 저장 기간을 지연시킬 수 있으리라 기대된다.

• 한국식품조리과학회지
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• 제13권3호
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• pp.259-265
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• 1997

대구 ·경북 지역 초등학생들의 김치에 대한 의식 및 선호도를 조사한 결과는 다음과 같다. 1. 조사 대상의 57.7%는 김치를가능하면 먹는 것이 좋다고 생각하였고 26.1％는 반드시 먹어야 한다고 응답하여 83.8%가 김치를 섭취해야 한다고 인식하고 있었다. 또한 김치를 영양식품(51.3%), 전통식품(2:2.9%)으로 인식하는 비율도 높아 김치의 우수성을 이해하고 있었다. 2. 김치종류별 인지도는 배추김치(83.0%), 깍두기(65.0%), 나박김치 (82.2%), 총각김치(58.4%), 깻익김치(43.2%), 부추김치(39.1%)의 순으로 높았고 어머니들도 배추김치(92.2%), 총각김치(85.8%), 깍두기(83.Bfa), 나박김치(82.2%), 부추김치(77.1%), 깻잎김치(75.6%)의 순으로 인지도가 높아 초등학생과 비슷한 경향이었다. 3. 김치에 대한 선호 실태는 매우 좋아한다가 22.8%였고 좋아한다가 32.7%로서 55.5%의 초등학생들이 김치를 좋아하고 있었다. 초등학생들이 선호하는 김치는 배추김치(74.0%), 깍두기(56.6%), 총각김치(49.0％), 나박김치(46.9%), 오이소박이(17.5%) 등이었고 배추김치중 배추의 줄기부분(47.6%)을 가장 좋아하였다. 숙성정도는 적당히 잘 익은 김치(43.9%)와 갓 담은 김치(41.9%)를 선호하였다. 4. 김치를 재료로 하여 만든 음식으로는 김치볶음밥, 김치찌개, 김치전, 김치비빔밥, 김치김밥, 김치만두 등의 순으로 좋아하였다. 5. 어머니의 지도형태와 초등학생의 김치에 대한 의식 및 선호도는 유의한 차이를 보였으며(p < .001)자주 먹도록 권유하거나 조리 방법을 바꾸어 주는 것이 먹이려고 강요하거나 전혀 간섭하지 않는 것보다 좋은 영향을 미쳤다. 6. 김치를 싫어하는 이유는 매운 맛, 양념 냄새를 지적하였고 생강, 청각, 마늘, 미나리, 파 등의 부재료는 싫어하였다. 7. 김치에 대한 바램은 김치 맛을 되도록 덜 맵고 달콤하게 해 달라는 요구가 많았고 배, 오징어, 글, 사과, 오이 등의 부재료를 김치에 첨가해 주기를 바라고 있었다.

• 한국식생활문화학회지
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• 제25권3호
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• pp.241-250
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• 2010

This study was conducted to improve the kimchi intake for high school students of various kimchi sub-ingredients and foods using kimchi. The students believed that kimchi is good for health. The overall satisfaction, baechu quality and the taste and degree of fermentation of kimchi was high, but there was a low preference for offered kimchi kinds, kimchi subingredient, foods using kimchi. The types of kimchi preferred and often offered in school meals were baechu-kimchi and kkakdugi. The common kimchi sub-ingredients were radish and welsh onion in vegetables, squid and oyster in sea foods, saeu-jeot and myeolchi-jeot in salted fish, and pear and apple in fruits. The preference for kimchi sub-ingredients were high for sesame leaf and yeolmu in vegetables, saeu-sal and squid in sea foods, saeu-jeot and nakji-jeot in salted fish, and pear and apple in fruits. The foods using kimchi preferred and often offered with school meals were kimchi-jjigae, bokkeumkimchi, kimchi soup, kimchi-bokkeum-bap, and kimchi-jeon. The kimchi sub-ingredient for which students had the greatest preference was meats. Among the foods using kimchi with meats, the most preferred were kimchi-pyeonyuk bossam, doejigogi kimchi duruchigi, and kimchi galbi-jjim. Among the foods using kimchi with noodles, the most preferred were kimchi- bibimmyeon, kimchi -naengmyeon, and kimchi-cheese spaghetti. Among the foods using kimchi with vegetables, the most preferred were kimchi-pa-jeon, kimchi- deopbap and kimchi- goguma gui. Of the foods using kimchi with processed foods, the most preferred were kimchi-mandu, kimchi-bacon jumeok-bap and kimchi- cheese omelet. Among the foods using kimchi containing sea food, kimchi-haemul bokkeum-bap, kimchi-hoe-deopbap, and kimchi-saeu-jjim were most preferred. Overall, these results suggest that various kimchi sub-ingredients and foods using kimchi should be improved for kimchi intake of school meals.

• 대한가정학회지
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• 제41권9호
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• pp.85-92
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• 2003

Recently, the consumption of commercial kimchi in Korea has increased over 30% and continues to grow rapidly. Similarly, over 50% of Japanese pickles(Tsukemono) have changed to kimchi and most of them are commerical. The purpose of this research is to cmopare and contrast Korean commerical kimchi to Japanese commerical kimchi. Furthermore, it is to provide valuable information to the consumers and suppliers as well as to improve the quality of commercial kimchi. Five different kinds of materials were used; (A) and (B) kimchi that were made and sold in Korea, (C) and (D) kimchi that were made and sold in Japan, and (E) kimchi made in Korea, but sold in Japan. The kimchi purchased on April 20th, 2002 and sensory evaluation, respectively, and they were preserved at $5^{\circ}C$. For the quality index, the followings contents were measured; moisture, ash, protein, crude lipid, mineral and capsaicin. In addition, pH, acidity and sensory evaluation for kimchi stored at $5^{\circ}C$ were measured for four weeks.

• 대한가정학회지
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• 제38권5호
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• pp.167-177
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• 2000

The purposes of this study are to investigate American university students′responses to Kimchi and their preference on different kinds of Kimchi as indicated by a survey and sensory evaluation and to globalize Kimchi. About 400 Indiana University students in IN, USA participated in perception survey of Kimchi, which consisted of 64.8% of male and 35.2% of female.37.3% of all the participants knew what Kimchi was and 30.3% had eaten Kimchi before the survey. The students′responses to the 12 questions about Kimchi were measured on 5 point Likert scale. The item "Kimchi is nutritious and healthy" was totally received the highest point and "Kimchi is a good side with beer or wine" roamed the lowest. Furthermore, gender and the precious visitation to Korea laid an important part in the experiment. As the result of sensory evaluation, the American students preferred Kimchi that made out of soaking Baechu for 3 hours to 5 hours. When the Kimchi was fermented at room temperature(20~22$^{\circ}C$), the score decreased as the fermentation period was increased. However, the scores for the Kimchi preserved in the refrigeratior(5~1$0^{\circ}C$) did not vary remarkably. And the most preferred Kimchi by the students was one-day old. The dishes using Kimchi as the main ingredient are lifted according to the students preference as follows : Kimchi Ramen, Kimchi Mandu, Kimchi Hamburger, and Kimchi Bokumbap, and so on.

• 한국식품조리과학회지
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• 제15권1호
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• pp.42-49
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• 1999

The purpose of this study was to investigate Japanese perception and preference for Kimchi. A questionnaire survey was conducted on 605 Japanese (male 224, female 381) residing in Kobe, Kyoto, Osaka, Himezi, and Tokyo. Of the respondents, 90.2% have not visited Korea however, 83.3% experienced Korean food. On their first impression of Kimchi, 56.9% answered that it was ‘good’, and 65.4% answered ‘good’ for their after taste impression. Total 92.7% of the respondents, answered nationality of kimchi is ‘Korea’. The most familiar kimchi is Baechu kimchi, and they preferred the part from white stem of the Chinese cabbage. On their perception of kimchi, ‘Kimchi is stamina food’ had the highest score of 4.17${\pm}$1.11 from male and 4.25${\pm}$0.85 from female, respectively. Their favorite sub-materials were red pepper (37.4%), radishes (33.6%) and garlic (28.4%), and unfavorable sub-materials were anchovy (28.4%) and garlic (16.5%). The most popalar dishes using Kimchi were Kimchi Ramyun (84.0%) and Kimchi Bokumbab (60.7%).

• 한국식품조리과학회지
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• 제20권6호
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• pp.667-676
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• 2004

The purpose of this study was to estimate the microbial quality of some raw vegetables, and suggest a safer method for their sanitization and pre-preparation in foodservice operations. Baechu-geotjeori was monitored from the ingredient to the final product, during different holding temperature. Three sanitization methods were performed during the pre-preparation (tap water, chlorine water and electrolyzed water). The largest reduction in the microbial counts was shown with the electrolyzed water pre-preparation (after treatment; the total plate counts decreased to 3.34-4.06 Log CFU/g, coliform counts decreased to 1.40-1.45 CFU/g). Prior to immersion in the chlorine water, washing was first peformed to see if the was a larger effective reduction in the microbial counts.

• 한국식생활문화학회지
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• 제30권5호
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• pp.576-586
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• 2015

This study compared and analyzed the consumption and amount of red pepper used in Baechu Kimchi (cabbage Kimchi) especially the amounts used in Kimchi recipes with respect to the passage of time from the 1930s to the 2010s. In this analysis, 78 recipes for cabbage Kimchi were taken from books, daily newspapers and magazines from 1930 to 2014 and collected for comparison. The result of the study showed that the consumption and inclusion of dried red pepper powder in cabbage Kimchi increased. The average consumption of red pepper in the 1930s was 5.75 g, and the number went up to 8.83 g in the 1940s, to 13.8 g in the 1950s, and to 20.25 g in the 1960s. The amount dramatically increased from 1970 to 1980 (53.37 g) and kept rising until 2010 (71.26 g). The average consumption of red pepper in cabbage Kimchi in the 2010s is about 12 times that of the 1930s.

• 한국가정과학회지
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• 제7권4호
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• pp.5-23
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• 2004

This study was done to provide basic information for nutrition education and meal planning preference, Children's preference according to cooking method is high in fruit. drink, fried foods, dish food, but low in Sangchae, Sukchae, and Jangachies. The preference of staple food was that the most preferred foods were plain rice in rice, chicken gruel in gruels, rolled rice in one dish foods. and Jajangmyeon in noodles. The preference of side dishes was that the most preferred foods were seaweed in soups, Kimchi in Chigaes, beef and pork rib in steamed foods, beef in braised foods, Bulgogi in grilled foods, egg-fry in pan fried foods, Ddukbokki in stir-fried foods, pork cutlet in fried foods, Dotorimuk in Sangchaes, fruit in salads, bean sprouts in Sukchaes, Baechu Kimchi in Kimchies and Danmuji in Jangachies. The preference of snack was that the most preferred foods were citrus in fruits, Kkuldduk in rice cakes, hotdog in bread, ice cream in milk and dairy products and fruits juice in drink.