• 식품과학과 산업
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• 제54권4호
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• pp.268-277
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• 2021

A geographical indication (GI) is a sign used on products that have a specific geographical origin and possess qualities or a reputation that are due to that origin. This paper explores ways to protect Korean goods as GIs in the U.S. and EU by examining the efforts of the Colombian Coffee Federation (FNC) to protect Colombian coffee. The FNC enhanced the global awareness of Colombian coffee and increased the profits of Colombian coffee producers by registering Colombian coffee as a certification mark in the U.S. and as a GI under the EU's quality schemes. The Korean government protects kimchi under its own GI system. For kimchi products to earn the label "Korean kimchi," the three main ingredients must be produced in Korea. This has been a challenge for kimchi producers, who often rely on imported ingredients. Korea could learn from FNC's strategies to improve the current GI system for kimchi.

• 한국미생물·생명공학회지
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• 제37권2호
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• pp.91-98
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• 2009

김치 소비가 증가하면서 공장에서 큰 규모로 만들어지게 되었다. 그래서 상업용 김치의 위생 상태는 주 관심사가 되었다. 충분히 발효되지 않은 상업용 김치로부터 17종의 대장균유사세균(coliform bacteria)을 분리하였다. 16S rDNA 분석에 의하여 Enterobacter intermedius, Ent. cloacae, Ent. amnigenus, Klebsiella terrigena, K. ornithinolytica, K. oxytoca, Hafnia alvei 등의 3속 7종으로 부분 동정되었다. 한편, 오래된 배추김치로부터 Lactobacillus paraplantarum KNUC25라고 부분 동정된 젖산균이 분리되어 그의 항미생물 활성이 보고되었다. 이 균주는 spot-on the lawn test와 세포생존실험을 통하여 본 연구에서 분리한 대장균유사세균과 몇몇 유해한 대장균유사세균에 대하여 항세균 활성을 보여 주었다. 상업용 김치에 있는 대장균유사세균은 L. paraplantarum KNUC25균주 배양 상층액의 첨가에 의하여 효과적으로 억제되었다.

• 한국식품영양과학회지
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• 제38권6호
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• pp.732-741
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• 2009

본 연구에서는 시판 김치로부터 분리된 젖산균을 동정하였다. 제조 후 4일 동안 실온에서 배양된 배추김치에서 12주, 2일 동안 실온에서 배양한 총각김치에서 6주, 5일 동안 실온에서 배양한 깍두기에서 15주, 그리고 4일 동안 배양한 파김치에서 23주의 젖산균이 분리되었다. 배추김치에서 분리된 12주의 젖산균 중 8주는 Lactobacillus plantarum로, 1주는 Leuconostoc lactis로, 2주는 Lactobacillus casei subsp. pseudoplantarum으로, 그리고 1주는 Lactobacillus sake로 동정되었다. 총각김치에서 분리된 6주의 젖산균 중 3주는 Leuconostoc paramesenteroides로, 2주는 Leuconostoc mesenteroides subsp. mesenteroides로, 그리고 1주는 Lactobacillus plantarum로 동정되었다. 깍두기에서 분리된 15주 중 2주는 Leuconostoc lactis로, 3주는 Leuconostoc mesenteroides subsp. dextricum로, 4주는 Lactobacillus casei subsp. pseudoplantarum로, 그리고 4주는 Lactobacillus coryniformis subsp. torquens로 동정되었다. 파김치에서 분리된 23주 중 22주는 L. plantarum으로 그리고 1주는 Lactobacillus sake로 동정되었다. 이상의 결과로부터, 배추김치에서는 L. plantarum이, 총각김치에서는 L. paramesenteroides이, 깍두기에서는 L. casei subsp. pseudoplantarum과 L. coryniformis subsp. torquens이, 그리고 파김치에서는 L. plantarum이 가장 많이 동정되었다. 특히 파김치에서는 선발된 23주 중 1주를 제외하고는 모두 L. plantarum으로 동정되었다.

• 한국축산식품학회지
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• 제35권3호
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• pp.339-349
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• 2015

The objective of this study was to identify lactic acid bacteria (LAB) isolated from kimchi and to evaluate its characteristics and functional properties for application in fermented dairy products as a probiotic or commercial starter culture. Eight stains isolated from kimchi were selected through an investigation of phenotypic characteristics. Two strains (DK211 and DK303) were identified as Lactobacillus plantarum, another two (DK207 and DK215) as Lactobacillus paracasei, and one (DK301) as Lactobacillus sakei. The remaining three strains were identified as species of Weissella. All selected Lactobacillus strains had acid and bile tolerance, even though there was wide variation in the ability of each strain. DK303 showed a remarkably higher proteolytic activity. There were no significant differences in β-galactosidase activity among the tested strains, except that DK301 showed no activity. Auto-aggregation varied between 82.1 and 90.0%, and hydrophobicity values ranged from 0.5 to 51.6%.The strongest auto-aggregation and hydrophobicity were observed in DK211. All selected strains showed better 1,1-diphenyl-2-picrylhydrzyl (DPPH) scavenging activity than commercial strains. DK211, DK215, DK301, and DK303 had effective inhibitory activity against all pathogens tested except E. coli. When selected strains were used for yogurt preparation as a single starter culture, the time required to reach target titratable acidity (0.9) was 11-12 h. The yogurt fermented with DK211 had favorable panelists ratings for most sensory attributes, which were comparable with yogurt fermented with a commercial strain. The results suggest that strains isolated from kimchi could be potential probiotic and starter cultures for use in yogurt manufacturing.

• 한국식품영양학회지
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• 제35권6호
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• pp.537-542
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• 2022

This study was conducted to provide basic data on the amount of sodium and the setting of permissible error range of actual measurement, which is a problem for cabbage kimchi nutrients subject to labeling. The sample targeted was baechu (Kimchi cabbage) kimchi, which might have a large variation in sodium content by part of kimchi. Kimchi samples were collected twice from eight companies by season (spring, summer, fall, and winter). The average sodium content in kimchi samples was 619±87 mg/100 g (range, 534±63 mg/100 g to 783±40 mg/100 g). The error in average annual sodium content of abandonment kimchi (maximum value difference compared to the minimum value) was 26.8 to 64.3%. Sodium contents in kimchi produced in spring and summer were relatively low. However, deviation between individuals was large. It was found that cases exceeding the permissible error (120%) standard varied depending on the criteria for setting the amount of sodium. In addition, due to seasonal differences, sodium content in kimchi exceeded 120% of the labeling value. Thus, it is necessary to set standards suitable for characteristics of kimchi to prevent unintentional violations of labeling standards by raw materials and manufacturing processes.

• 대한가정학회지
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• 제32권1호
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• pp.151-164
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• 1994

This research was conducted to survey kinds and frequencies of side dishes served in commercial Korean style restaurant in some part of Korea. The results were summerized as follows: 1. The average number of side dishes in Tang(Korean soup) was 3.3 that is Bae-chu Kimchi. Si-Kum-chi namul, Moeng-ran jeot and O-jing-o jeot in ordering frequencies. 2. In Chigae(stew) and Pi-bim bab(mixed rice including Sot bab) the average number of side dishes was about 4 Jungol and that of Jim was from 3 to 5 and the kinds of side dishes were variety of menu items. 3. Meons (noodles) were served with 1 or 2 kinds of side dishes those based of Bae-chu Kimchi and added 1 Kind of side dish. 4. Han-jeong-sik (Korean style full course meny) was served with 16 kinds of side dishes averge it was consisted of Bab(steamed rice) side dishes such as U-gu-zi guk(vegetable soup) Deun-jang chigae (fermented soy stew) Hong-o jim (fish stew) Go-sa-ri namul Pulgogi Ho-bak jeon, Beon-sut bokum Yuk hoi Bae-chu kimchi Mung-ran jeot Sae-u tuikim and Gam-ja tuikim in ordering frequences.

• 한국식품영양과학회지
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• 제26권5호
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• pp.788-793
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• 1997

Addition of sugar, enzymatic hydrolysis and salt concentration were evaluated for their effects on the changes in some characteristics of Kimchi juice during fermentation. The Kimchi juice was prepared by brining and grinding of outer layer leaves of chinese cabbage, one of the wastes products of Kimchi processing, followed by fermentation proceeded significantly faster. Addition of sucrose or glucose at the ange of 0.5~2.0 % also improved the fermentation but the concentration effect was little. Enzymatic hydrolysis on the brined cabbage prior to fermentation with a commercial polysaccharides hydrolases also increased the fermentation. However the solid concentration in Kimchi juice was rather decreased by higher concentration of NaCl and enzymatic hydrolysis. The reducing sugar content showed a rapid decrease from 24 hours of fermentation and the effect of enzymatic hydrolysis was little.

• 한국유체기계학회 논문집
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• 제14권4호
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• pp.45-51
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• 2011

The kimchi refrigerator is the electronic home appliance which is used for the maturing and a custody of the kimchi. In this paper, performance improvement of fan and duct system for kimchi refrigerator has been studied by using a commercial CFD code. In order to achieve a improved fan performance, three-dimensional computational fluid dynamics and the Design of Experiments method have been applied. Additionally, to know the optimized duct inlet shape with the optimized fan, the overall performances were calculated with various duct inlet shapes. The final fan and duct system for kimchi refrigerator showed improved performance in efficiency and total head compared with the existing model.

• 한국포장학회지
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• 제22권3호
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• pp.41-47
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• 2016

This paper provides an overview of kimchi packaging technology, focusing on packaging materials, package design, and active/intelligent packaging technology for kimchi. From a packaging-material standpoint, although various materials have been used to ensure customer satisfaction and convenience, plastic is the most widely used material, in the form of bags, trays, pouches, and rigid containers. Additionally, recent efforts in the kimchi packaging industry have allowed companies to differentiate their products by using different packaging materials and technologies, while simultaneously improving product safety and quality. On the other hand, the biggest problem in kimchi packaging is excess $CO_2$ production, leading to package expansion and leakage. To alleviate this problem, the use of $CO_2$ absorbers, high $CO_2$-permeable films, and degassing valves, in addition to the use of different packaging systems, has been investigated. Active and/or intelligent packaging systems have been developed, to include active functions beyond simply inert, passive containment and protection of the kimchi product. However, most such approaches are not yet adequately effective to be useful on a commercial scale. Therefore, further studies are needed to resolve the limitations of each technology.

• 한국식품과학회지
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• 제48권5호
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• pp.413-417
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• 2016

본 연구에서는 나트륨 함량을 달리하여 제조한 일반김치와 저염김치의 이화학적 품질특성과 관능적 특성을 측정하여 저염김치 개발을 위한 기초자료를 제공하고자 하였다. 제조 초기의 염도는 일반김치가 1.99%, 저염김치가 1.56%로 저염김치가 일반김치에 비해 낮은 염도를 나타냈다. 저장기간에 따른 염도의 변화는 제조 초기와 비교할 때 큰 차이를 보이지 않았다. 일반김치와 저염김치의 제조 초기의 당도는 두 김치 간의 차이는 나타나지 않았다. 김치 제조 5일째에는 당도가 급속히 감소하였고, 저장 10일 이후에는 당도의 감소가 완만해지는 것으로 나타났다. 저염김치의 pH는 5.11로 일반김치의 pH 5.56보다 다소 낮았다. 김치 제조 후 5일차부터는 일반김치 및 저염김치에서 pH가 급격히 감소하였고, 저장기간이 길어짐에 따라 저염김치의 pH가 일반김치에 비해 더 낮게 나타났다. 김치 제조 1일차의 산도는 일반김치와 저염김치가 각각 0.21과 0.22%로 저염김치가 다소 높은 산도를 나타냈다. 김치 저장기간에 비례하여 일반 및 저염 김치 모두 산도가 증가하였다. 김치 제조 초기의 젖산세균 수는 일반 및 저염김치에서 7.5 log CFU/g으로 차이를 보이지 않았다. 발효가 진행되면서 김치 제조 후 5일차에서 가장 높은 젖산세균 수를 나타냈으나, 저장기간 10일 이후에는 젖산세균 수가 크게 증가하지 않았고 도리어 약간 감소하는 경향을 나타냈다. 관능평가 결과, 나트륨 함량에 대한 정보를 제공하지 않고 김치의 기호도를 평가하였을 때 색(외관)에 대한 선호도는 일반김치가 저염김치보다 높게 나타났다. 관능적 특성에 대한 강도를 평가한 결과, 일반김치에 비해 저염김치의 짠맛과 젓갈맛 강도가 유의적으로 낮게 나타났으며, 단맛은 일반김치보다 저염김치에서 높게 나타났다. 이상의 결과로 볼 때, 저염김치는 일반김치와 비교할 때, 품질특성 및 전반적인 기호도가 크게 떨어지지 않는 것을 알 수 있다.