• 한국식품과학회지
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• 제30권2호
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• pp.324-332
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• 1998

배추김치의 표준화를 위하여 조리서 및 관련 연구 논문과 김치공장에서의 담금방법과 재료배합비의 표준값을 구하여 표준화김치로 선정하고 뚜렷한 차이가 있었던 고춧가루의 첨가농도는 관능검사 및 이화학적 실험과 항돌연변이 효과와 in vitro 항암 기능성을 검토하여 결정하였다. 배추김치 담금시 사용빈도가 50% 이상인 부재료는 무, 파였으며, 양념류로는 고춧가루, 마늘, 생강, 젓갈, 설탕으로 나타났다. 또 재료배합비는 절인배추 100에 대해 무 $13.0{\pm}7.0$, 파 $2.0{\pm}0.5$, 마늘 $1.4{\pm}0.4$, 생강 $0.6{\pm}0.3$, 멸치액젓 $2.2{\pm}1.6$, 설탕 $1.0{\pm}0.3$, 최종염도 $2.7{\pm}0.3$로 결정되었으며, 고춧가루의 배합비는 차이를 보여 $2.5{\pm}0.3$와 $3.5{\pm}0.8$로 나타났다. $15^{\circ}C$에서 0, 2, 4, 6, 8, 10일간 김치를 발효시키면서 관능검사및 이화학적 실험을 실시한 결과 발효 기간은 4일이 가장 적당히 익은 상태였다. 고춧가루의 배합비는 3.5%인 경우가 2.5%인 경우에 비해 관능적으로 우수하였고, pH가 서서히 감소되어 보존성도 있었으며, 김치의 맛에 관여하는 젖산균인 Leuconostoc속 젖산균수도 높게 나타났다. 특히 선정된 표준화 배추 김치 즙액은 $AFB_1$에 대한 높은 항돌연변이 효과를 보였고, SRB assay에서는 AGS 인체 위암세포의 성장을 억제함을 알 수 있었는데 고춧가루의 배합비는 3.5%인 경우가 2.5%인 경우에 비해 항돌연변이 및 암세포 성장 억제 효과가 더 뛰어남을 관찰할 수 있었다. 따라서 표준화 배추김치의 재료 및 배합비는 배추 100에 대해 고춧가루 3.5, 무 13.0, 파 2.0, 마늘 1.4, 생강 0.6, 멸치 액젓 2.2, 설탕 1.0, 최종염도 2.7로 결정되었다. 배추김치의 담금방법은 배추를 10% 소금물에서 10시간 절이고, 물기를 뺀 후, 무, 파는 채 썰어 고춧가루 갠 것을 넣은 다음, 멸치액젓을 넣고, 마늘, 생강, 설탕을 섞은 후 고루 버무린다.

• 한국식품영양과학회지
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• 제42권10호
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• pp.1544-1551
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• 2013

본 연구에서는 in vitro에서 중국 사천지역 고추와 산초 에탄올추출물의 항산화 효능 확인 후, 고지방식이에 의해 유도된 비만 마우스를 이용하여 중국 사천지역 고추, 산초, 고추와 산초복합물 투여 후 체중, 간과 복부 피하지방 무게, 혈중지질 함량을 측정하여 항비만 기능성 소재로서의 가능성 여부를 조사하였다. 실험군은 일반식이군, 고지방식이군, 고지방식이에 고추 및 산초, 고추와 산초복합물, HCA(hydroxyl citric acid)를 경구투여한 군의 6군으로 분류하여 8주간 사육 후, 체중, 간, 피하지방, 혈중지질 함량을 측정한 결과는 다음과 같다. 고지방식이만을 섭취한 군은 일반식이군과 비교하여 체중, 간, 복부 피하지방, 혈장지질 농도가 현저하게 증가하였다. 고지방식이에 고추와 산초 에탄올추출물을 경구투여한 군에서 8주 후 고지방군에 비해 유의적으로 체중을 감소시켰고, 복부 피하지방 양은 고지방군 3.77 g, 고추군, 산초군, 고추와 산초복합군은 각각 0.88 g, 0.9 g, 0.97 g으로 농도 의존적으로 복부 피하지방 양을 감소시켰다(P<0.05). 혈중 중성지질, 총콜레스테롤을 농도 의존적으로 감소시켜 혈액 내 지방의 축적을 저해하였고, HDL 콜레스테롤 농도가 고지방군에 비해 고추, 산초 및 고추와 산초복합군이 농도 의존적으로 증가하여(P<0.05) 조직 중의 콜레스테롤을 간으로 운반하여 콜레스테롤의 분해 및 배설을 촉진하여 조직 중의 콜레스테롤량을 감소시켜, 고추 및 산초에탄올추출물 투여가 마우스의 비만을 억제함을 확인할 수 있었다.

• 한국식생활문화학회지
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• 제25권1호
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• pp.9-16
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• 2010

To establish a globalization strategy for Korean food, it is important to ascertain foreign consumer's taste preferences and to evaluate their sensory perceptions of Korean food. In concert with previous studies, the most preferred food were Bulgogi and Galbi. However, respondents showed somewhat different preferences for other foods. Chinese and other Asian participants preferred Galbitang and Samgyetang, while Japanese participants preferred Pajeon, Galbitang and Japchae, and Western participants preferred Galbitang, Mandu and Bibimbap. The most preferred condiment was hot pepper paste (the representative condiment of Korea) and the least preferred one was ginger. Hot pepper paste was preferred most by Japanese participants, while Chinese participants tended not to prefer ginger and other Asian participants excepting those from China and Japan disliked vinegar most. Foreign consumers tended to consider Korean food as sweet, salty and very hot. Chinese participants considered Korean food to be 'plain' and 'light and washy' in taste, while Japanese participants considered Korean food to be 'greasy' and 'thick and sticky'. Chinese participants considered typical servings to be inadequate, while Japanese participants considered the servings as excessive.

• 자연과학논문집
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• 제8권2호
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• pp.153-158
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• 1996

'농산종묘법'하에서 1968년부터 1970년 사이에 발생한 채소 종자분쟁은 177건 이었다. 이중 발아불량에 대한 종자분쟁은 46건(26%)으로 가장 많았으며 불량종자는 43건(24.3%), 수입종자에 대한 분쟁은 42건(23.7%) 이형주에 대한 분쟁은 27건(15.6%) 순이었다.'종묘관리법'하에서 모든 채소로부터 발생한 종자분쟁은 1976년부터 1995년 사이에 175건 이었는데 무가 53건(30%)으로 비교적 많았으며 배추 19건(11%), 고추 17건(10%) 순이었다. 무에서 발생한 종자분쟁의 유형은 추대(36%), 파종기불이행(21%), 순도불량(19%) 등이었으며 배추는 미량원소 결핍(27%), 발아불량(21%), 결구불량(16%), 병해(16%) 등이었고 고추는 착과불량(6%), 기형과발생(5%), 병해(3%) 등이었다.

• The Plant Pathology Journal
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• 제24권4호
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• pp.400-406
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• 2008

To examine the relationship between plant hormones and the development of pepper anthracnose, we investigated the effects of several plant hormones on the progression of disease symptoms. Of the five plant hormones examined, abscisic acid (ABA) increased the lesion length and disease incidence on detached fruits of Capsicum annuum cv. Nokkwang. The simultaneous application of ABA with inoculation of Colletotrichum acutatum JC24 resulted in increased lesion length, depending the concentration of ABA applied. Additionally, application of ABA caused the development of pepper anthracnose in fruits of Capsicum baccatum cvs. PBC80 and PBC81, which were previously resistant to the disease. Furthermore, ABA administration rendered increased pathogenicity of other isolates of C. acutatum BAC02063, PECH10, and TCBNU3 obtained from the Chinese matrimony vine, peach, and tea tree, respectively. Our data suggest that exogenous ABA may result in the suppression of defense mechanisms of pepper fruits against anthracnose, which leads to a change in the susceptibility of pepper fruits and the development of pepper anthracnose.

• 한국가정과교육학회지
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• 제13권2호
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• pp.1-14
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• 2001

The purpose of this study was to find out and advocate the intake of vitamin A and C rich foods in Korean people. Forty kinds of vitamin A and C rich foods were selected by the vitamin quantity in 100g edible portion. in single serving size. and by the 1997 national food supply data. The results were summarized as follows. 1. The vitamin A rich foods 1) The food sources of vitamin A presented in the middle and high school home economics textbooks were liver. egg/egg yolk. milk/dairy products. and green and yellow vegetables. etc. 2) The vitamin A rich foods by 100g edible portion ere in order of red pepper(dried). laver(dried). carrot. meat edible viscera. eel. etc. And the vitamin A rich foods by the vitamin A content in single serving size were in order of carrot. eel. meat edible viscera. water shield. red pepper(dried). etc. 3) The vitamin A suppling foods according to the 1997 national food supply data were in order of red pepper(dried). meat edible viscera. laver. carrot. etc. The green and yellow vegetables. fish and shellfish. and seaweeds were the most important sources of vitamin A in Korean. 2. The vitamin C rich foods 1) The food sources of vitamin C presented in the textbooks of middle and high school were strawberry. citrus fruits. and vegetables such as spinach. chinese cabbage. radish. crown daisy. etc. 2) The vitamin C rich foods on the basis of the vitamin C content in 100g edible portion were in order of sweet pepper. goose berry. citron. strawberry. water shield. etc. And the vitamin C rich foods by the quantity in single serving size were in order of strawberry. goose berry. citron. sweet pepper. lemon. etc. 3) The vitamin C suppling foods according to the 1997 national food supply data were in order of chinese cabbage. radish. citrus fruits. strawberry. etc. Not only vegetables and fruits but also seaweeds like dried laver and sea mustard were the most important source of vitamin C in korean.

• The Plant Pathology Journal
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• 제15권6호
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• pp.323-329
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• 1999

Anthracnose of pepper casued by Colletotrichum spphas been a great problems for pepper production in Korea and China. Especially Colletotrichum gloeosporioides was found predominantly over cultivation areas during infection periods and caused severe rots on bath unripe and ripe fruits that resulted in major yield losses. In this study, comparison of Colletrichum spp.isolated from Korea and China in morphology and pathgenicity, and RAPD-PCR analysis were conducted. Based on morphological characteristics, the pathogen isolates, K1 and C1, K2 and C2, and K3 and C3 were identified as Colletotrichum gloeosporioides (G) type, C. gloeosporioides (R) type and C. coccodes, respectively. in pathogenicity test, K1 and C1, and K2 and C2 were found to attack mainly fruits and to be the most virulent among isolates. K3 and C3 were strongly virulent to leaves and seedling. Pathogenicity between Korean and Chinese isolates. K3 and C3 were strongly virulent to leaves and seedling. Pathogenicity between Korean and Chinese isolates did not show any difference. Results of the RAPD-PCR analyses indicate the varying levels of molecular diversity within and between Colletotrichum spp.of Korea and China. The similarities between K1 and C1, K2 and C2, and K3 and C3 were 85.71%, 71.43% and 50.0% respectively.

• 한국토양비료학회지
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• 제20권1호
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• pp.63-67
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• 1987

고추, 마늘 및 배추등(等)의 연작지토양(連作地土壤)에서 식물독소(植物毒素)의 분별정량(分別定量), 독소물질(毒素物質)이 고추 발아(發芽) 및 생육(生育)에 미치는 영향등(影響等)을 알고져 질내시험(窒內試驗)한 결과(結果)는 다음과 같다. 1. 불휘발성(不揮發性) 방향족(芳香族) 유기산(有機酸)인 Hydroquinone, Benzoic-, P-hydroxybenzoic- 및 Vanillic 산등(酸等)은 BSA(N, O-bis(trimethylsily1)acetamide)로 Silyl 화(化) 시켜 Gas chromatogphy 방법(方法)에 의하여 분별(分別) 정량(定量)이 가능(可能)하였다. 2. 고추, 마늘 및 배추 연작재배지(連作栽培地) 토양(土壤)에서 Hydroquinone, P-hydroxybenzoic- 및 Benzoic 산(酸)이 검출(檢出) 되었으며 특(特)히 고추 연작재배지토양(連作栽培地土壤)에서 작물(作物)의 장해한계농도(障害限界濃度) 이상(以上)의 독성물질(毒性物質)이 검출(檢出)되었다. 3. 고추 발아(發芽) 및 생육(生育)에 미치는 각종(各種) 식물독소(植物毒素) 피해농도(被害濃度)는 200 ppm 정도(程度)였으며 식물독소중(植物毒素中) Benzoic acid에 의한 피해(被害)가 가장 심(甚)하였다. 4. 식물독소(植物毒素)에 의한 고추 유식물(幼植物)의 피해징상(被害徵象)은 줄기 신장억제(伸長抑制), 유엽(幼葉)의 갈변(褐變), 생육정지등(生育靜止等)의 현상(現象)을 볼 수 있었다.

• 한국식생활문화학회지
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• 제20권4호
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• pp.487-497
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• 2005

War against Japanese(1592-1599) and war against Manchurian(1636-1637), which had been occurred in Korean Peninsula throughout the history, and frequent trade with foreign countries since $18^{th}$ century have led to a distribution of foreign food into Korea. Several examples for this include tomato, apple, watermelon, maize, pea, cowpea, peanut, potato from China and red pepper, pumpkin, and sweet potato from Japan. Since these foods had been brought into Korea, they have been cultivated suitable for Korea's climate and land. Foreign foods with a few exceptions tend to have high calories. For instance, along with potato and sweet potato, pumpkin is considered a high-calorie food containing lots of starches as it becomes ripening. This helped a wide spread of the foreign foods across the nation where intake of high-calorie foods was critical for Korean people's nutrition at that time. Among those foods introduced from foreign countries, red pepper had a greatest impact on the dietary life-style of Chosun Dynasty. The use of red pepper has been greatly expanded from main ingredient to seasoning and garnishing in various forms of red pepper such as red pepper paste, red pepper powder, and thick soy paste mixed with red pepper. Red pepper was made eating habits is hot besides dye red colored to traditional food, because steaming and boiling is frequently cook method, fermentation food also food color is achromatic therefore food color is and mixture with red pepper, picked fish and chinese cabbage new kimchi culture came into being.

• 한국식품조리과학회지
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• 제2권1호
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• pp.1-10
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• 1986

This sudy was conductted for the purpose of determining the optimal amounts of soy tauce, soy bean paste and hot pepper paste, in 3 different Korean soups and comparing the effect of condiments such as salt, soy sauce, black pepper, and Mono Sodium Glutamate, on the taste of two basic Korean Stocks, The results estimated by Palatability Test were as follows: 1. The average NaCl contents of two kinds of commercial soysauce were 15.9%, 25.6%, respectively. 2. The NaCl contents of 2% sardine stock, and 19% beef stock were 0.16~1.17%, 0.17~0.18% respectively. 3. @ According to Saltiness in sardine stock, there was no difference between the soy sauce-added group and the salt-added group. However, for the removing effect of Off-flavor, and Overall Taste, the soy sauce-group had higher score than salt-added group respectively. (p>.0.1) ⓑ In beef stock, there was no difference between the soysauce-added group and the salt-added group in Saltiness test. The soy sauce-added group had higher score in removing effect of Off-flavor (p>.0.1). On other hand, in Overall Taste, the salt- added group was more effective than the soy sauce-added (p>.0.1). 4 @ According to Saltiness test in beef stock, there was no difference between the black pepper-added and non-added group. However, for the removing effect of Off-flavor and, Overall Taste, the added group had higher score than the non-added group, respectively. (p>.10, p>.0.5) ⓑ Also, according to Saltiness test in beef stock, there was no diffetrence between the MSG-added group and non-added group. However for the removing effect of Off-flavor, and Overall taste, the MSG-added group was more effective than the non-added group. (p>.01) 5. The best recipes of soybean sprouts soup for S persons, in this experiment, were soybean sprouts 180 g, sardine 28 g, soysauce 1/2 T.S., salt 7 g, green onion 15 g, choppedgarlic It. s., against 7 C of water, and total cooking time was 20 minutes. 6. The best recipes of clear-beef soup were beef 200 g, radish 200 g, tangle weed 10 g, sesame oil 1/2 t.s., green onion 15 g, chopped garlic 1 t.s., black Pepper 1/8 1.s., and soy sauce 1 T.S., salt 7 g or soy sauce 2 T S., salt 3.5 g. The total cooking time was minutes. 7, The best recipes of soybean pasted Chinese cabbage soup were Chinese cabbage 300 g, sardine 28 g, green onion 15 g, chopped garlic 1 t.s., and bean paste 50 g, hot pepper paste 13 g, salt 3g or bean paste 65 g, hot pepper paste 16 g, salt 1.5 g. And the total cooking time was 25 minutes. 8. Soy sauce, black pepper, M.S.G., bean paste and hot pepper paste were effective on removing Off-flavor of experimental soups.