• 한국식품위생안전성학회지
• /
• 제35권2호
• /
• pp.152-161
• /
• 2020

본 연구에서는 총각무에 검출빈도가 높은 3성분의 농약을 선택하여 농약 침지 후 잔류농약이 총각김치제조 과정에서 제거되는 정도를 측정하였다. 총각무의 절임과 세척 과정 후에는 초기 처리농도에 대비 잎은 diazinon, diniconazole 및 dimethomorph 각각 43.8%, 41.9% 및 89.8%가 제거되었으며, 뿌리는 59.5%, 54.7% 및 85.1%가 제거되었다. 4℃에서 김치를 숙성하는 과정 중 농약의 잔류량은 4주간의 숙성기간 동안 초기 처리농도 대비 잎은 diazinon 82.4%, diniconazole 77.1% 그리고 dimethomorph 98.9%가 제거되었고, 뿌리의 경우 diazinon 94.0%, diniconazole 91.8% 그리고 dimethomorph 90.0%가 제거되었다. 총각김치 잔류농약 제거율을 제조과정별 상대적인 백분율로 나타낸 결과 절임과정에서 가장 많은 잔류농약 제거율을 보였으며, 그 결과 농약 3종은 44.6%-66.5%가 제거되었다. 반면 뿌리에서 diazinon, diniconazole은 숙성과정에서 51.8%-55.8%로 가장 많은 잔류농약 제거율을 보였다. 3종의 농약이 잔류하는 김치를 0℃, 4℃에서 4주간 숙성시키면서 온도에 따른 농약제거율의 차이를 살펴본 결과, diazinon은 뿌리에서 4℃가 0℃에 비해 농약제거율이 2.7%-10.8%가 높은 것으로 확인되었다. 그 이외의 농약에서는 숙성온도 별 잔류농약 제거율의 차이는 미미한 것으로 확인되었다.

• 한국식품영양과학회지
• /
• 제28권1호
• /
• pp.28-32
• /
• 1999

A total of 18 marketing radish kimchi samples, 7 species of kakdugi, 6 species of chonggak kimchi and 5 species of dongchimi were analyzed for their N nitrosamine levels by gas chromatography thermal energy analyzer(GC TEA). N nitrosodimethylamine(NDMA) was the only volatile N nitr osamine found in this study and was positive in all collected samples. The average amount of NDMA for kakdugi, chonggak kimchi and dongchimi were 22.9, 13.7 and 23.4 g/kg, and the range were 3.3~ 35.9, 2.6~50.6 and 4.5~65.1 g/kg, respectively. The range of pH for all samples were 3.6~5.4 and the average recovery of internal standard(N nitrosodipropylamine) were 82.0%. NDMA amounts were highest in chonggakkimch (50.6 g/kg) and dongchimi(65.1 g/kg) among collected samples.

• 한국식생활문화학회지
• /
• 제37권5호
• /
• pp.418-428
• /
• 2022

Research on the birth (起源) and names (語源) of foods such as kimchi is important to understand traditional food culture. kimchi, an 'add flavored, fermented, pickled, vegetable food' was initially prepared with the simple purpose of increasing storage capabilities, but later, through a complex process of change, morphological diversification occurred. In addition to the basic name of 'kimchi', each variety has its unique name and history. This study was conducted through qualitative research using various research methods, such as oral records and interviews, as well as investigation of data from literature, including ancient literature, modern cookbooks, newspapers, magazines, papers, and videos. The study sought to investigate the context and the meaning of the name Chonggak kimchi. In addition, it is a compilation of how the name spread through the ages and evolved to its current name. The name Chonggak kimchi did not exist during the Joseon Dynasty and Japanese occupation and first appeared in the records in the late 1950s. Nevertheless, the original name of 'Altarimu kimchi' evolved and finally became a part of the standard Korean language (標準語) in 1988. In the process of the name spreading and becoming popular, the movie "Chonggak kimchi (1964)," starring Shin, S.I., and Eom, A.R. played a significant role. It was also confirmed that this was a meaningful and valuable case of contentization of traditional food culture, regardless of the intention behind the same.

• 한국식품영양과학회지
• /
• 제38권6호
• /
• pp.742-749
• /
• 2009

총각김치의 최적 숙성을 위한 발효온도 조건 확립 및 계절별 총각김치의 품질 특성에 대한 기초자료를 제시하고자 봄, 여름, 겨울 총각김치를 저장 온도에 따른 발효 양상을 살펴보았다. 총각김치의 pH의 변화는 계절별 김치의 영향보다는 저장 온도에 따른 영향이 컸다. 총각김치의 산도 변화는 계절 및 온도의 영향을 모두 받았는데, 발효 온도가 높을수록 계절의 영향이 크게 나타났다. 발효온도 $15{\sim}20^{\circ}C$에서 저장한 봄 총각김치의 초기 산도 상승은 급격하였다. 이에 반해 여름 총각김치의 산도변화는 모든 발효 온도에서 가장 낮았는데 이는 여름무의 환원당의 함량이 가장 낮았기 때문으로 생각된다. Leuconostoc sp.와 Lactobacillus sp.의 증식은 전형적인 발효 양상을 따랐으며 $10^{\circ}C$에서 발효시킨 총각김치의 유산균의 증식이 $5^{\circ}C$에서 발효시킨 김치보다 활발한 것으로 나타났다. 총각김치의 조직감의 변화는 발효 온도보다는 계절적 영향이 큰 것으로 나타났다. 겨울 총각김치는 저장기간 중 김치의 조직감이 잘 유지되는데 반해 봄 및 여름총각김치는 담금 후 조직감이 급격히 감소하였다. 총각김치의 관능평가 중 종합적인 평가는 여름과 겨울김치가 유사하였으나 겨울 총각김치의 가식기간이 길었다. 관능검사에서 가장 높은 평가를 받은 총각김치는 $10^{\circ}C$에서 발효시킨 겨울총각김치이었다.

• 자연과학논문집
• /
• 제4권
• /
• pp.179-189
• /
• 1991

9월 만파시 가을무의 생육과 품종간차를 알아보는 한편 멀칭과 무멀칭재배의 차이를 조사하여 김장무의 파종한계기 구명 및 원활한 수급을 위한 기초 자료를 얻고자 본 실험을 실시하였다. 일반 가을무는 수원지방에서 9월 8일 파종시 무멀칭재배는 550g미만이었고 P.E. 멀칭재배에서는 대형추석이 718g, 백경이 604g으로 나타났다. 부산지방은 9월 16일 파종, 무멀칭재배에서는 11월 23일 수확시 백경이 655g, 대형추석이 813g을 보였고 P.E. 멀칭재배에서는 모두 1kg이상의 근중을 나타냈다. 멀칭의 효과는 대형추석이 백경보다 컸다. 알타리무는 중부지방중 한지에서는 9월 14일경, 난지는 9월 18일 경에도 파종이 가능할 것으로 추정되며 파종기가 늦을수록 근형형성이 빠른 총각알타리가 유리하였다. 부산은 9월 26일까지 파종을 실시한 결과 어느 품종이나 재배가 가능하였다.

• 한국식품영양학회지
• /
• 제11권5호
• /
• pp.513-520
• /
• 1998

A survey of the notion and intake on Kimchi among college women in Pusan was conducted to get some basic information on kimchi. Two hundred sixty seven students in Pusan participated in this survey. Seventy five percent of students answered that they like kimchi. They preferred well-fermented kimchi with anchovy extracts, refreshing taste and crispy texture the saltly and sweet. Chinese cabbage kimchi (87.6%) was found to be the most favored kimchi and Kakdugi(seasoned pickles of cubed radish), Nabak kimchi and Chonggak kimchi (ponytail kimchi) were followed in the order. The most favorite food made from kimchi was stir fried kimchi with rice. They disliked traditional special kimchi, such as Puchu kimchi (leek kimchi), Pa kimchi (green onion kimchi), Kkennip kimchi (perilla leaf kimchi), Godulbaegi kimch (Korea wild lettuce kimchi) and Gat kimchi (Leaf mustard kimchi). About 93 grams of kimchi was consumed daily and this amount was a little. Seventy percent of students did not have any experiences preparing kimchi. Experiences of kimchi preparation were given by mother through kimchii-making event for the winter(71.7%), cooking practice in middle or high school (14.1%) and college(10.9%) and general cooking education (33%). They preferred to buy kimchi at the Agricultural Cooperative Association (48.5%) or a large kimch factory (32.75). College students believe that kimchi is a healthy food and are willing to learn how to make kimchi.

• 동아시아식생활학회지
• /
• 제24권5호
• /
• pp.564-571
• /
• 2014

This study examined elementary school students' perceptions and acceptances related to kimchi in Jecheon area. This study examined with 388 elementary school students. Demographic characteristics of subjects, perceptions and acceptances related to kimchi were surveyed by self-developed questionnaires. Exactly 54.1% of subjects ate kimchi more than once per day, whereas 2.8% of subjects never ate kimchi. With regard to location, the home showed the highest percentage. Exactly 94.3% of respondents answered that eating kimchi was good for health. For acceptance, 86.9% of respondents answered that they liked kimchi. Reasons for liking kimchi were texture and special taste in order, whereas the most common reason for disliking was spicy taste. Baechu-kimchi (Chinese cabbage kimchi) was highly preferred, whereas pa-kimchi (green onion kimchi) was not. Subjects with an extended family preferred oisobagi (cucumber kimchi). There were significant differences between the groups with balanced dietary habits and unbalanced dietary habits in terms of acceptance for chonggak-kimchi (small radish kimchi), yeolmu-kimchi, kkadugi, mulkimchi (watery kimchi) and oisobagi. Elementary school students in Jecheon area recognized the importance and necessity of kimchi in Korean meals. Exactly 23.7% answered spicy taste as the reason for liking reason while 37.3% answered spicy taste as the reason for disliking. These results suggest that various kinds of kimchi need to be developed for elementary students with different levels of spiciness in addition to continuous nutrition education about balanced dietary behaviors at school and home.

• 한국식품조리과학회지
• /
• 제11권5호
• /
• pp.487-493
• /
• 1995

김치 담금시 재료의 배합비와 숙성시 특성 측정을 위해 서울과 충청도에서 조사된 김장김치의 종류는 배추김치, 깍두기, 총각김치, 나박김치, 동치미, 보쌈김치, 백김치 등이었고 이 중 배추김치담금에 사용하는 주, 부재료는 약 20-25종류였으며 젓갈 및 어패류 의 사용이 많았다. 배합비는 배추 71.9%$\pm$7.7, 무채 11%, 파 2.3-2.6%, 마늘 1.3-1.6%, 고추가루 2.7-3.2% 그리고 젓갈 3.9~4.2% 등이었다. 봄김치는 배추김치, 깍두기, 총각김치와 열무김치, 오이김치 등을 담았으며 배추김치에 김장김치의 갓 및 굴, 새우 등 어패류 대신에 부추, 생홍고추, 양파 등 신선한 계절야채르르 많이 사용하였다. 양념류는 김장김치에 비해 젓갈은 다소 적고 그 외 사용비는 비슷하였으며 나박김치, 열무김치 등 국물김치에서 건더기와 물의 비는 약 40:48을 이루었다. 또한 배추김치의 최적 숙성은 pH 4.2~4.5, 총산도 0.5~0.8% lactic acid 범위였고 선호하는 염도는 김장김치류 2.3~2.74%, 봄김치류 1.8~2.4% 범위였으며 국물김치는 1.3~1.7%의 낮은 염도를 보였다.

• 동아시아식생활학회지
• /
• 제23권3호
• /
• pp.273-281
• /
• 2013

The study is being conducted to investigate the perceptions and preferences of the Korean kimchi by the Chinese international students in Jeonbuk area. Self-administered questionnaires were collected from 197 male (48.9%) and 203 female (51.1%) students. Statistical data analysis is being completed using SPSS v. 12.0. Approximately 95% of Chinese female and 91% of male students know about kimchi before coming to Korea through the Korean movies and dramas. The perceptions for kimchi according to the residence period showed a significantly difference 'kimchi is a nutritious and health food' (p<0.05), 'kimchi has good taste but too hot to eat' (p<0.05), and 'Kimchi is difficult to eat because of the smell' (p<0.05). Approximately 52% of Chinese female and 44% of male students consumed kimchi once or twice a day. The most popular form of kimchi among the 13 varieties was baech kimchi. Chinese female students preferred the 'kkakdugi' (p<0.05), 'chonggak kimchi' (p<0.05), and 'young radish kimchi' (p<0.05) more than the male students. The most liked reason was the 'refreshing taste' (44.8%) whereas the most disliked reasons were 'unfamiliar with eating kimchi' (28.7%) and 'sour taste' (24.2%). Approximately 85% of Chinese female and 60% of male students would like to experience making kimchis by themselves. Extended kimchi consumptions for Chinese answered 'not too fish-like smell' (36.0%), 'not too overly-ripe' (34.5%), 'not too sour' (25.4%), and 'not too hot' (25.4%). Therefore, in order to improve the awareness for kimchi among Chinese students, we need to relate kimchi with the taste of Chinese traditional foods.