• 한국식품영양과학회지
• /
• 제45권9호
• /
• pp.1302-1309
• /
• 2016

N-Nitrosodimethylamine(NDMA)은 dimethylamine(DMA)과 아질산염이 반응하여 생성되고 김치의 재료 중 하나인 젓갈은 다량의 DMA를 함유하고 있다. 본 연구에서는 김치저장 중 NDMA와 그 전구물질 함량 변화에 젓갈의 종류와 양의 영향력에 대해 알아보았다. 젓갈 시료 23건 모두에서 NDMA가 검출되었고 새우젓 9건의 DMA 함량 범위는 16.5~58.9 mg/kg이고, 평균은 30.9 mg/kg이었다. 7건의 멸치액젓에 함유된 DMA 범위는 21.7~44.4 mg/kg이고, 평균은 34.5 mg/kg이었다. 김치는 5그룹으로 나누었다. 즉 멸치액젓과 새우젓을 넣지 않은 김치(대조군), 적은 양의 멸치액젓을 넣은 김치(AK1), 많은 양의 멸치액젓을 넣은 김치(AK2), 적은 양의 새우젓을 넣은 김치(SK1), 그리고 많은 양의 새우젓을 넣은 김치(SK2)로 나누었다. 김치 저장기간 동안 SK2가 SK1보다 DMA 함량이 높았고, 김치 저장 10일 후 AK2가 AK1보다 DMA 함량이 높았다. AK1과 SK1에 함유한 아질산염 함량은 김치 저장 20일에 AK2와 SK2에 함유된 아질산염 함량보다 높았다. 김치 저장 0과 10일에 NDMA 함량이 SK2 내에서 SK1 내의 그것보다 현저하게 높았고, 저장 0일에 AK2 내 NDMA 함량이 AK1 내 그것보다 현저하게 높았다. DMA와 NDMA에 대한 젓갈의 양과 종류에 대한 영향은 저장 초기에는 뚜렷하였으나 20일 동안 저장한 김치에서는 감소하였다. 이들 결과는 젓갈의 함량과 종류가 김치 내 NDMA 형성에 영향을 미친다는 것을 제안하였다.

• 웰빙융합연구
• /
• 제5권1호
• /
• pp.9-22
• /
• 2022

Purpose: The purpose of this study is to develop a kimchi recipe for immunity enhancement using snow crab, which has high food value in the era of COVID-19. Research design, data and methodology: The snow crab kimchi manufacturing method of this study includes the steps of preparing a kimchi seasoning containing snow crab seasoning and chitosan powder. Kimchi seasoning is made by adding 5 parts by weight of crab seasoning and 1 part by weight of chitosan powder to 100 parts by weight of the basic kimchi seasoning prepared by mixing radish, minced garlic, minced ginger, onion juice, anchovy sauce, red pepper powder and glutinous rice paste. Results: It was possible to develop new flavors, possibilities and characteristics of snow crab kimchi by extending the health and functional effects, taste, and preservation period without significantly changing the unique manufacturing method, taste and function of kimchi, including snow crab. Conclusions: Snow crab kimchi was excellent in taste and aroma while enhancing the health functions of the body, such as improving people's immunity. The developed snow crab kimchi manufacturing method can not only improve people's health, but also expand the choice of preference for kimchi taste and shelf life.

• 산업식품공학
• /
• 제23권2호
• /
• pp.112-117
• /
• 2019

배추즙을 유산균 배양 배지로 사용하기 위하여 배춧잎을 구연산 3%, 에탄올 7% 혼합용액으로 10분간 교반하여 세척하고 3분간 탈수하여 착즙한 결과, 세척수율은 80.82%, 착즙수율은 79.32%로 전체수율이 64.11% 이었고, 배추즙의 일반세균수가 3.69 log CFU/g으로 2.84 log CFU/g 감소하였고 유산균수가 2.01 log CFU/g으로 2.43 log CFU/g 낮아졌으며, 염도가 0.26%였고, pH가 2.98로 변화하여 상온에서 8일간 보관하면서 pH와 미생물수의 변화가 유의적이지 않아서 유산균 배양용 배지로 적합할 것으로 보인다. 또한 배춧잎은 구연산-에탄올 용액으로 세척하는 것이 구연산-에탄올-소금 용액으로 세척하는 것보다 수율과 미생물 감균효과가 더 높았다.

• 동아시아식생활학회지
• /
• 제17권4호
• /
• pp.490-498
• /
• 2007

The purpose of this study was to investigate the perception of Korean kimchi in Singapore. A questionnaire was given to male 236(43.0%) and female 313(57.0%) college students residing in Singapore. The results are as follows: 86.9% of the participants answered that kimchi is Korean in origin, and 48.7% had eaten kimchi. Also 75.2% of the males and 65.2% of the females had purchased commercial kimchi at restaurants(p<0.05). Regarding the primary reason they purchased commercial kimchi, 62.1% responded 'its taste'(male 58.1%, female 65.0%), also 47.6% stated the package size was 50g(male 44.8%, female 49.7%). Among the kimchi they had experienced, 86.7% had eaten Baechu kimchi, 31.0% Mu kimchi and 30.9% Oi kimchi(males : 82.2% Baechu kimchi, 30.9% Oi kimchi, and 27.4% Mu kimchi, females: 90.0% Baechu kimchi, 33.6% Mu kimchi, and 26.2% Oi kimchi respectively). For their kimchi preference, 67.0% preferred Baechu kimchi, 9.4% Oi kimchi, and 7.1% Mu kimchi(males: 63.4% Baechu kimchi, 12.9% Oi kimchi and 5.4% Mu kimchi, females: 69.5% Baechu kimchi, 8.4% Oi kimchi and 6.9% Mu kimchi, respectively). After having eaten kimchi, 19.3% answer it tasted good, and the primary reason for liking kimchi, 'spicy and hot taste'(51.3%), The main reasons for not liking kimchi were the odor(garlic, ginger, anchovy juice, etc) and too spicy, respectively. Regarding improvements for its expanded consumption 32.0% answered 'not to improve', 18.0% answered 'don't make it too hot', 17.6% answered 'don't make it too salty', and 9.4% answered 'don't make it over-ripe'. For the overall perception of kimchi, the answer with the highest mean(3.95) was 'kimchi is a good side dish with cooked rice', which was significantly different than 'kimchi is delicious'(M=3.14, p<0.05).

• 한국자원식물학회지
• /
• 제11권1호
• /
• pp.111-117
• /
• 1998

The effect of chitosan on physicochemical and organoleptic properties of Nabak kimchi was studied during fermentation at 2$0^{\circ}C$ . Viscosity of the juice of Nabak kimchi added with chitosan was lower than that of control group. The viscosity was gradually increased during storage period, especially from 5 days to ,7 days of storage. Initial pH was higher in control group than inchitosan groups. The pH of controlgroup decreased rapidly during 4 days of storage. The pH of chitosan groups was slightly increased during the first 3 days of storage and decreased thereafter. Acidity was rapidly increased from 3 to 5 days. Reducing sugar contents increased up to 3 days and decreased thereafter. Acidity was rapidly increased from 3 to 5 days. Reducing sugar contents increased upto 3 days and decreased therafter. Glutamic acid, alanine, threonine, aspartic acid, proline and valine were the major free amino acids, and as the fermentation preceeded they were increased gradually. There were signigicant differences in saltiness, sourness and aged odor in sensory evaluation of Nabak kimchi solution during fermentation at 2$0^{\circ}C$.

• 한국식생활문화학회지
• /
• 제25권3호
• /
• pp.296-302
• /
• 2010

A survey on the quality improvement and preference for green onion kimchi by Chinese and Japanese consumers was conducted by 30 Korean specialists in order to develop an improved green onion kimchi product. The long green onion shape, kimchi juice, seasonings, off-odor of fermented sea food, and stimulatory flavor of green onion were the main issues considered for the improvement of green onion product. Usage of the favorite ingredients of the Chinese and Japanese consumers was also suggested. The percentages of Chinese and Japanese who already knew green onion kimchi were 54.1% and 30.3%, respectively, whereas 46.8% of Chinese and 28.1% of Japanese have actually tried green onion kimchi in Korea. There was no significant difference in the preference for green onion kimchi between Chinese (3.25/5.0) and Japanese (3.17/5.0) consumers. For recommendations for improving the quality of green onion, Chinese consumers thought off-flavor, fibrous texture, and fermentation level were more significant while the Japanese considered red color, various taste, MSG content, and length of green onion. Seasoned tofu with green onion and rice were suggested as complementary foods to green onion kimchi by the Chinese and Japanese, respectively.

• 한국식생활문화학회지
• /
• 제19권6호
• /
• pp.701-709
• /
• 2004

The purpose of this study was to investigate Chinese university students' in Shanghai perception for Korean Kimchi. The results were as follows : A questionaire was examined on male 139(49.5%) and female 142(50.5%) college students of residing in Shanghai. Nationality of Kimchi answered Korea 75% of ail the participants, and have eaten Kimchi was 60.9%. Male purchsed commercial Kimchi 42.2% and female restaurant 46.3a(p< .01). The first answered 'it was taste' 51.6% when commercial Kimchi purchsed, and packing size of commercial Kimchi was 200g 56.9%. Among the intake experience have eaten Kimchi was the highest Baechu Kimchi 77.8%, Mu Kimchi 58.5% and Oi Kimchi 35.7%, also preference of Kimchi was Baechu Kimchi 49.7%, Mu Kimchi 26.9% and Oi Kimchi 13.8% in order. After have eaten Kimchi answered good 54.5%(p< .01), Kimchi liked reason were the highest 'refreshing taste' 39.7%, unliked were odor(of garlic, ginger and anchovy juice, etc) and too spicy in order Improvement on consumption extention of Kimchi answered 'not too hot' 30.4%, 'not too salty' 28.6% and 'not over-riped' 21.7%. Perception for Kimchi answered the highest mean 3.51'Kimchi can be preserved for a long time' (p< .05) and 'Kimchi is a good side dish with cooked rice'.

• 한국식생활문화학회지
• /
• 제20권6호
• /
• pp.754-760
• /
• 2005

The purpose of this study was to investigate Chinese university students' in Beijing perception for Korean Kimchi. The results were as follows: A questionnaire was examined on male 145 (45.7%) and female 172 (54.3%) college students of residing in Beijing. Nationality of Kimchi answered Korea 83.3% of all the participants, and have eaten Kimchi was 59.0%. Male purchased commercial Kimchi 39.7%, and female restaurant 44.9% (p< .05). The first answered 'it was taste' 52.1% when commercial Kimchi purchased, and packing size of commercial Kimchi was 50g 50.0%. Among the intake experience have eaten Kimchi was the highest Baechu Kimchi 79.1%, Mu Kimchi 68.4% and Oi Kimchi 63.6%, also preference of Kimchi was Baechu Kimchi 44.3%, Mu Kimchi 29.3% and Oi Kimchi 19.2% in order. After have eaten Kimchi answered good 64.6% (p< .05), Kimchi liked reason were the highest 'refreshing taste' 42.4%, unliked were 'oder (of garlic, ginger and anchovy juice, etc)' and 'too spicy' 33.3%, respectively. Improvement on consumption extention of Kimchi answered 'not too salty' 30.2%, 'not too hot' 28.5% and 'not too strong seasoning' 22.7%. Perception for Kimchi answered the highest mean (3.95) 'Kimchi is a good side dish with cooked rice'.

• Applied Biological Chemistry
• /
• 제24권2호
• /
• pp.139-144
• /
• 1981

김치 숙성(熟咸) 중, 비타민 C 함량은 초기(初期)에는 일시적으로 감소하다가 다시 증가하기 시작하여 숙성 적기(適期)엔 처음 량(量) 내지 그 이상으로 최고량(最高量)이 되었다가 완만하게 감소하였으며 galacturonic acid의 첨가는 숙성과정 중의 비타민 C의 증가, 즉 생합성을 촉진시키며, 이러한 합성은 김치 재료 중(中)의 효소 작용에 기인하는 것으로 생각되었다. 김치 중의 비타민 C의 생합성(生合成) 및 보존에 유리한 숙성 pH는 $4.0{\sim}4.5$로 나타났고 galacturonic acid를 첨가한 김치의 혁기적(嫌氣的) 숙성(熟咸)은 비타민 C의 합성을 촉진하기 보다는 그의 산화적 파괴를 억제시킴으로써 호기적(好氣的) 숙성(熟咸)보다 비타민 C의 증가에 있어 유리(有利)함을 보여주었다.

• 한국식품과학회지
• /
• 제20권4호
• /
• pp.483-487
• /
• 1988

김치의 제조과정을 절임과 숙성 과정으로 구분하여 각과정중 배추조직 내의 소금 침투속도, 점도 및 텍스쳐등 물리적 품질의 변화를 측정하였다. 배추의 절임은 일정한 크기로 절단한 배추를 $4-35^{\circ}C$의 온도 범위에서 5-15%의 소금물에 침지시켰으며 김치의 발효는 절인 배추를 $4-35^{\circ}C$에서 발효시켰다. 절임시의 배추 내부에의 소금침투 속도는 절임 초기에 빠른 침투가 있다가 완만하여지는 현상으로서 온도와 소금농도가 높아질수록 소금의 침투 속도도 증가하였다. 그러나 침투속도의 증가율은 온도나 소금농도가 증가하면서 각각의 영향이 줄어들었다. 비교 점도로 표시한 점도는 절임시의 소금 용액에는 별 변화가 없었으나 발효 과정중 생성된 김치액은 약간씩 지속적으로 증가함을 보여 주었다. 한편 배추줄기 부분의 텍스쳐는 절임 초기에 현저히 감소하였다가 완만한 감소를 보여주었으며, 발효과정에 의하여는 발효 중반기까지 감소하는 경향이었다가 김치가 pH 4.2 이하로 시어지면서 견고성이 다시 증가하였다. 또한 힘-시간의 곡선에서 절임배추는 두개의 항복응력을 보였으나 김치의 pH가 낮아지면서 두번째의 항복응력이 없어지는 현상을 보여 김치 조직의 특이성을 보여 주었다.