• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.565-571
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• 1991

A short time microwave heat treatment, bringing in hot NaCl solution, addition of KCI, CaCl2, MgCl2 into brining solution and salts mixture of phosphates into half fermented dongchim were investigated for their effects on some quality of dongchimi, a Korean pickle of Chinese radish roots, during fermentation. The reference dongchimi was prepared by brining the radish roots in 7% NaCl added with seasonings at $25^{\circ}C$. The result showed that microwave heat treatment affected little on the pH or total acidity change during fermentation. Soaking the roots in 80-9$0^{\circ}C$ hot salt solution significantly reduced the fermentation and softening rate of dongchimi while a rather rapid fementation was found for those soaked in 7$0^{\circ}C$. Addition of KCI and CaCl2 into brining solution slowed the pH decrease and softening of the roots, respectively. The dangchimi added with the salts mixture of phosphate, citrate and nitrite was significantly extreneded the fermentation time to pH 4.0 by more than two folds.

• The Korean Journal of Food And Nutrition
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• v.15 no.1
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• pp.70-76
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• 2002

This study was examined in the chemical and sensory characteristics of Korean Turnip Dongchimi when innoculated with Leuconostoc citreum IH22 and Korean turnip Dongchimi. Both of Dongchimi were at room temperature for first day and at 4$\^{C}$ from 2nd to 28th day. The pH was somewhat lower in Korean tulip Dongchimi innoculated with Lecconostoc citreum IH22 than non-treated Dongchimi. As fermentation proceeded titratable acidity of both Korean turnip Dongchimi significantly increased but Korean turnip Dongchimi innoculated with Leuconostoc citreum IH22 was not changed from 21 th day to B8th day. The patterns of microfloral changes of both Dongchimi were similar during fermentation and the changes were increased in the number from the beginning, but they were rapidly decreased after the optimum ripening period. The hardness and fractureability of non-treated Dongchimi decreased rapidly after 14day of fermentation followed by a little increased until 28th day also Korean tulip Dongchimi innoculated with Leuconostoc citreum IH22 decreased gradually as the fermentation progressed. The evaluation of sensory qua] its of both of Dongchimi showed that the sour taste and fresh taste were similar but carbonated flavor and overall acceptability were higher than those of Korean turnip innoculated with Leuconostoc citreum IH22.

• Preventive Nutrition and Food Science
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• v.1 no.1
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• pp.46-52
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• 1996

Effective method for the preparation of Dongchimi juice was developed by addition of NaCi, sucrose and bydrolytic enzymes before fermentation and addition on Dongchimi juice during fermentation. The radish was ground and suspended in water(1:1, w/v) with addition of spices(garlic, green onion and ginger) followed by fermentation at $25^{\circ}C$. The addition of 2% NaCi and 0.5~2.0% sucrose resulted in significant increase of solid content and it was also improved by the addition of polysaccharide hydrolyzing enzyme during fermentation. When the fermented juices of pH 5.4 of 4.4 were added by 15% of total weight before(pH 5.4 juice)and during (pH 4.4 juice) fermentation, a significant increase in solid content after 24hrs of fermentation was resulted. The combined method of addition of 2% NaCI, 1.0% sucrode, 0.1% Viscozyme and 10% of fermented juice of pH 5.4 and 4.$ before and during fermentation improved solid content, reducing sugar, color and showed little effect on viscosity. The organoleptic characteristics were also improved by the combined method.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.86-94
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• 2004

The purpose of this study was to investigate the changes of hardness and microstructure of Dongchimi cooked with various source of water(distilled water, purified water, Cho Jung Carbonated Natural water). This study was conducted to observe the changes of pH, total acidity, salt content, turbidity, texture and microstructure. Dongchimi cooked with source of water of water was fermented at 10$^{\circ}C$ for 46 days. The changes of pH on Dongchimi cooked with various source of water decreased in all samples during fermentation period, and then showed a slowly decrease after 12 days of fermentation. The total acidity of Dongchimi cooked with Cho Jung Carbonated Natural water was arrived slowly at best tasting condition 0.3 ∼ 0.4 point compared with other conditions. So Dongchimi cooked with Cho Jung Carbonated Natural water was continued to the best tasting condition for end of fermentation. At early stage of fermentation, the changes of turbidity of Dongchimi used Cho Jung Carbonated Natural water showed highly as compared with other test condition for 12th days of fermentation. The maximum cutting force of chinese radish of Dongchimi showed the highest value among all at the 25th day of ripening and then decreased gradually. The maximum cutting force of chinese radish of Dongchimi used Cho Jung Carbonated Natural water was the highest compared with other conditions at 25th day of fermentation. The calcium content of Dongchimi juice used Cho Jung Carbonated Natural water was observed hish at the early stage of fermentation and showed the highest value at 25th day of ripening. The calcium content of chinese radish and Dongchimi juice of Dongchimi cooked with water purifier was lower than that of Dongchimi cooked with Cho Jung Carbonated Natural water, and was higher than that of Dongchimi cooked with Distilled water at the early stage of fermentation. The magnesium content in all samples increased gradually from the early stage of fermentation. The microstructure showed disintegration appearance of middle lamella and cell wall during fermentation period.

• Journal of Ginseng Research
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• v.20 no.3
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• pp.307-317
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• 1996

This study was undertaken to examine the effects of fresh ginseng addition on the chemical and sensory properties of dongchimi juice fermented under various conditions. The contents of free sugars in dongchimi juice during fermentation increased at the initial stage, but decreased at the palatable stage and then increased again thereafter. Free sugars were higher in dongchlml juice with 4% of ginseng addition than with Soye ginseng and without ginseng addition. Analyses of organic acid contents showed that all three groups contained relatively high amounts of citric, lactic and malic acids. It was also found that, as fermentation progressed, the amounts of tactic and acetic acids in- creased, while that of malic acid decreased at the palatable stage and increased again thereafter. Total saponins were highest in dongchimi juice fermented at 4$^{\circ}C$ with 4% of ginseng addition and panax atrlol ginsenosldes were found more than panaxadiol ginsenosides in dongchimi juice The results of sensory evaluation revealed that dongchimi juice prepared with the addition of $4^{\circ}C$ and 4% ginseng was lower in sour taste and moldy off flavor than the control, thus scoring high In total acceptability. Dongchimi juice with 4% of ginseng addition was best in most sensory characteristics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.744-751
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• 1995

Effect of licorice root(Glycyrrhiza Uralensis Fischer) on the Dongchimi(watery radish kimchi) fermentation was investigated by measuring physicochemical, microbiological and sensory properties during fermentation up to 41 days. Dongchimi with the various levels(0, 0.5, 1.0, 1.5%) of licorice root was fermented at two temperatures : Group A was fermented at $10^{\circ}C$ and group B was fermented at $4^{\circ}C$ after keeping at room temperature($16{\pm}0.5^{\circ}C$) for 24 hours. During the fermentatiion, pH was slowly lowered in all Dongchimi samples and pH of Dongchimi added licorice root was a little higher than that of Dongchimi without licorice root. Total acidity of group A was slightly larger than that of group B and Dongchimi added licorice root showed small content than that of Dongchimi without licorice root. Reducing sugar content was reached maximum value in 13 days of fermentation in Dongchimi added licorice root of group A and B, group A decreased remarkably in 32 days of fermentation in all samples and group B was maintained in the rest sample except for Dongchimi without licorice root and Dongchimi added 1.5% licorice root. Total vitamin C of Dongchimi added licorice root was slightly higher than that of Dongchimi without licorice root of two groups. Lightness lowered gradually with the fermentation and Dongchimi without licorice root decreased a little than that of Dongchimi added licorice root. The number of lactic acid bacteria in Dongchimi added licorice root was more numerous than that of Dongchimi without licorice root. As a result of the sensory evaluation, group B showed higher scores than group A and Dongchimi added 0.5% licorice root was the most preferable one.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1068-1075
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• 2001

Effect of soybean-curd whey on the dongchimi fermentation was investigated by measuring physicochemical and sensory characteristics during fermentation at 1$0^{\circ}C$. Dongchimi was prepared with various levels (0, 2, 5, and 10%) of soybean-curd whey. During fermentation, whereas salt concentrations of dongchimi liquid (1.1 ~ 2.0%) were similar among treatments, greater decrease in pH, but greater increase of total acidity, reducing sugar content, number of lactic acid bacteria and turbidity were observed in dongchimi with soybean-curd whey than those of control from the 2nd to the 9th day of fermentation. But at the 16th day of fermentation, acidity, turbidity and number of lactic acid bacteria of dongchimi with soybean-curd whey were similar to those of control. Reducing sugar content of soybean-curd whey addition groups maintained higher than that of control. The Hunter color L value decreased gradually and that of dongchimi with soybean-curd whey was lower than that of control. b value of control increased, but soybean-curd whey addition groups decreased during fermentation. Hardness and fracturability, determined by texture analyser, were higher in soybean-curd whey addition groups than control. Sensory evaluation showed that the scores of turbidity, sweet taste, savory taste, hardness and over-all preference were significantly higher in soybean-curd whey addition groups than control (p<0.05) ; the highest with 5% soybean-curd whey addition followed by 2% addition. dongchimi with 5% soybean-curd whey addition was the most preferable one with the score of 6.5.

• Journal of Ginseng Research
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• v.20 no.3
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• pp.299-306
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• 1996

This study was undertaken to examine the effects of fresh ginseng on the physicochemical and microbiological changes in dongchimi juice fermented under various conditions. The pH was somewhat lower in dongchimi juice added with 2.0% and 4.0% of fresh ginseng than that without ginseng, whereas the titratable acidity was higher in dongchimi juice with 2.0% and 4.0% of ginseng addition than the control. The addition of fresh ginseng to dongchimi preparation increased the numbers of total viable bacteria, lactic acid bacteria including Leuconostac mesenterotdes in dongchimi juice during fermentation. The changes in the counts of lactic acid bacteria were similar to those of total viable cells throughout the experiment except the initial stage of fermentation. However, the number of Leucosfastoc mesenternidgs decreased after the palatable stage. Key words : Panax ginseng C.A. Meyer, dongchlmi juice, pH, titratable acidity, microbiological changes.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.286-292
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• 1997

The purpose of this study was to investigate the effect of citron (Citrus junos) on Dongchimi (watery radish kimchi) fermentation. Dongchimi with various levels (0, 1, 2, 4, 6％) of citron was fermented at 10$^{\circ}C$ for 36 days. The pH of Dongchimi decreased slowly in all samples during fermentation, however, it was slightly lower in citron-added Dongchimi. Total acidity and turbidity of Dongchimi increased gradually during formentation, in which the level of increase was greater as the ％ of added citron increased. However, the total acidity and turbidity of Dongchimt without citron increased dramatically on 36$\^{th}$/ day of fermentation, and reached the values similar to those of Dongchimi with 6% citron. Reducing sugar content increased gradually up to 15∼23 days of fermentation and decreased rapidly for the rest of the period. The content of vitamin C was much higher in citron-added Dongchimi, and especially it was 4 times higher than that of without citron at the beginning of fermentation. The number of lactic acid bacteria reached the maximum on 15$\^{th}$/ day in citron-added Dongchimi and on 30$\^{th}$/ day in Dongchimi without citron, and decreased thereafter.

• The Korean Journal of Food And Nutrition
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• v.12 no.1
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• pp.77-84
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• 1999

The purpose of this study is to establish a rapid preparation method of Dongchimi-juice having favor-able flavor and high antibacterial activity against undesirable bacteria in Naengmyon-broth by using high antibacterial strains of lactic acid bacteria Lactobacillus homohiochii B21 and leuconostoc mesenteroid-es subsp. mesenteroides C16 as Dongchimi starter. When the two strains of lactic acid bacteria were used as starter mixed culture was better than single culture in acid production and antibacterial activity. When starter was not inoculated in Dongchimi fermentation the numbers of Gram negatives and colifor-ms were remarkably increased in early phase and antibacterial activity could scarcely be detected. But when starter was inoculated the numbers of Gram negatives and coliforms were sharply decreased from early phase and antibacterial ctivity was high. When Dongchimi was made with heat sterilized mat-erials and starter there were no Gram negatives and coliforms and antibacterial activity was high. The antibacterial activity of starter inoculated Dongchimi was maximum in 2 days of fermentation at 2$0^{\circ}C$ and was scarcely detected in six days. In consideration of coliform counts antibacterial activity and the flavor of Dongchimi the preparation method in which all materials were heat treated at 8$0^{\circ}C$ for 15 min-utes and inoculated with mixed starter of the two strains and fermented for 2 days at 2$0^{\circ}C$ was thoug-ht to be good.