• 한국식품영양학회지
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• 제30권1호
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• pp.175-180
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• 2017

To enhance the physiological activities and reduce the off-flavor of garlic in the Kimchi, we manufactured the Kimchi seasoning replaced with 25~75% black garlic instead of raw garlic and measured the contents of antioxidants and antioxidant activities. The polyphenol compound content was $270.91{\mu}g/mL$ in the control and $278.18{\sim}305.75{\mu}g/mL$ in the Kimchi seasoning with black garlic. The polyphenol compound content increased by increasing the amount of black garlic in the Kimchi seasoning. The polyphenol compound contents gradually decreased during storage period. The flavonoid compound content was 26.18 mg% in the control and 26.80~38.72 mg% in the Kimchi seasoning replaced with 25~75% black garlic. The flavonoid compound contents increased by increasing the amount of black garlic. The flavonoid contents were different from those of polyphenol compounds during storage periods. In the case of DPPH electron donating abilities, DPPH electron donating ability of the control was 84.82%, which showed a lower antioxidative activity than the Kimchi seasoning replaced with black garlic. The electron donating abilities of the Kimchi seasoning replaced with black garlic were increased as the amount of black garlic was increased. In the lipid peroxidation test, the control showed no lipid peroxidation during the storage period. The Kimchi seasoning replaced with black garlic also inhibited lipid peroxidation during storage as in the control. However, it showed lower activity than the control. Reducing power was higher in the Kimchi seasoning replaced with black garlic than in the control. The higher the ratio of black garlic, the higher the reducing power.

• 웰빙융합연구
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• 제5권1호
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• pp.9-22
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• 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.

• 한국식품과학회지
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• 제26권3호
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• pp.231-238
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• 1994

저장 간절임 배추와 김치속을 이용한 김치제조방법의 변형을 모색하기 위하여, 3%와 7% 염 절임배추의 저장온도를 $0^{\circ}C$와 $10^{\circ}C$로 달리하여 저장하고, 무염의 김치속은 $4^{\circ}C$와 $10^{\circ}C$에서 저장하면서 이화학적 특성과 미생물균수의 변화 등을 조사하였다. 절임배추의 저장중 pH와 총산함량의 변화는 7%의 염을 함유한 처리구와 $0^{\circ}C$에서 저장한 처리구에서 현저하게 느렸으며, 유산균을 포함한 미생물의 생육도 $0^{\circ}C$에서 저장한 경우 매우 느리게 관찰되었다. 한편, 김치속의 저장중 pH와 총산함량의 변화는 $4^{\circ}C$와 $10^{\circ}C$에서 모두 거의 변화가 없었다. 제조된 김치의 관능적 기호도를 조사한 결과, 이와 같이 분리저장한 절임배추와 김치속을 이용하여 김치를 제조하는 방법은 각 가정과 제조업체에서 유용하게 응용될 수 있다고 판단되었다.

• 한국식품영양과학회지
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• 제43권7호
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• pp.1081-1087
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• 2014

김치를 절임 배추와 양념소로 각각 분리하여 발효하였을 때와 포기김치의 형태로 함께 발효하였을 때 그 품질특성이 어떻게 변화하는지를 $4^{\circ}C$에서 4주간 발효하면서 관찰하였다. 절임 배추, 양념소와 포기김치의 이화학적 특성으로는 pH, 산도, 총균 및 유산균의 수, 배추 조직의 탄력성 평가를 실시하였다. $4^{\circ}C$에서 4주간 저장한 양념소는 pH, 산도의 변화와 미생물수의 변화로 미루어 볼 때 절임 배추나 포기김치보다 발효가 더디게 진행되는 것을 알 수 있었다. $4^{\circ}C$에서 4주간 분리하여 저장한 절임 배추의 경우는 양념소에 비해 빠르게 발효가 진행되는 것을 알 수 있었으며 이것은 포기김치의 발효 양상과 거의 비슷한 경향을 보였다. 이로써 김치의 발효는 양념소에 의한 것보다는 배추에서 유래되는 영향이 더 큰 것으로 생각된다. 또한 포기김치의 형태로 저장한 이후 실험 직전에 절임 배추와 양념소를 따로 분리하여 그 발효 양상을 관찰하였다. 포기김치로부터 분리해낸 절임 배추와 양념소의 pH, 산도, 미생물수는 4주간 따로 저장한 절임 배추, 양념소와 비슷한 경향을 나타내어 따로 혹은 함께 발효를 진행하여도 그 발효 양상이 비슷함을 알 수 있었다. 또한 김치와 절임 배추 조직의 탄력성을 측정한 결과 4주간의 발효기간 동안 유의적인 차이를 보이지 않는 것으로 나타났다. 이를 바탕으로 김치의 발효는 양념소보다는 절임 배추에 의해 보다 큰 영향을 받는 것으로 생각된다.

• 한국식품영양학회지
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• 제29권5호
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• pp.677-683
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• 2016

To enhance the physiological activities and reduce the off-flavor of garlic in kimchi, we manufactured kimchi seasoning replaced with 25~75% black garlic, we evaluated microbiological, physico-chemical and sensory evaluation. The changes of total aerobic and lactic acid bacteria were similar between the control and the kimchi seasoning replaced with black garlic during storage periods. The lightness of the kimchi seasoning replaced with black garlic was lower than that of the control and decrease of lightness was proportional to the concentration of black garlic. The redness and yellowness of the kimchi seasoning replaced with black garlic were decreased to the concentration of added black garlic and changes of the redness in all the samples were slightly increased during storage periods. But the yellowness did not change during storage periods. The changes of pH and acidity did not differ between the control and the samples of replaced with black garlic during storage periods. The sensory parameters including taste and flavor did not differ among treatments during storage periods. But color and overall acceptance of the control and sample replaced with 25% black garlic were higher than those of the samples replaced with 50 and 75% black garlic.

• 한국가정과학회지
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• 제5권2호
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

• 한국식품조리과학회지
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• 제11권1호
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• pp.13-19
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• 1995

The purpose of this study was to investigate the method of making whole Chinese cabbage Kimchi, the family's taste in Kimchi and the reason for disliking the taste of Kimchi in the Taegu area. The results were as follows; 1) Most housewives learned the method of making the Kimchi from their mothers. Method was as follows; First, scatter salt on the whole Chinese cabbage and soak that for 3∼6 hours. After, wash the whole Chinese cabbage 3 times. Then, add red pepper powder, garlic, ginger and salted fermented anchovy as basic seasoning. Be sure to, mix the red pepper powder and salted fermented anchovy until they taste hot and salty. Store the whole Chinese cabbage until they ferment. Afterwards store the whole Chinese cabbage in the refrigerator. 2) It was the whole Chinese cabbage Kimchi that most family members preferred. 3) Among the family members, the old age group preferred newly made Kimchi because of the cool and fresh taste. The adult group preferred fresh taste, also smell and peculiar taste of the seasoning were important. The adolescent group preferred fresh taste and sour taste. 4) It shows that most of the family likes Kimchi, and among the family members, about 25% of the sons and daughters dislike Kimchi. And it shows that all family members dislike salty taste. 5) The older housewives’ Kimchi was preferred over the younger housewives’ Kimchi.

• 한국식생활문화학회지
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• 제36권3호
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• pp.274-283
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• 2021

What is the origin of kimchi and what changes did it go through to become the kimchi of today? Also, what makes kimchi different from other pickled vegetables such as Chinese paochai, Japanese tsukemono, and Western pickles, and sauerkraut, and what is the identity of kimchi? This study is the result of thought on these fundamental questions about kimchi which is the only pickled vegetable distributed around the world that uses a fermented and ripened animal seasoning called jeotgal (salted marine life) to dramatically improve its umami taste and nutritional value, thereby securing its uniqueness. Kimchi has further evolved into a unique and high-quality pickled vegetable through the use of its specialized seasoning, adopting a composite fermentation mechanism and absorbing new ingredients such as red pepper. It is expected that this paper will invigorate the discussion on the firm establishment of the identity of kimchi and the future direction that it may take.

• 한국수산과학회지
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• 제34권4호
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• pp.309-314
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• 2001

소형 적색육어의 소비기호에 부정적으로 작용하고 있는 잔뼈를 연화시켜 제거하고 비린내를 저감시키기 위하여 대표적인 소형 적색육어인 꽁치, Cololabis saira를 김치양념과 유기산 그리고 미강을 첨가하여 $5\pm0.5^{\circ}C$에서 60일 동안 숙성시키면서 15일 간격으로 숙성 중 화학적 변화를 검토하였다. 마른간이 물간에 비해 염침투도 및 탈수도가 높아 조미양념과의 평형이 15일 정도 빨랐으며, 그로 인해 숙성 중 pH가 높고, 휘발성염기질소함량과 TBA가가 낮아 조미숙성제품 제조시 염 첨가방법은 마른간이 적합하였다. 마른간에 미강을 첨가한 제품은 첨가하지 않은 제품에 비해 미강에 함유되어 있는 아미노산이 제품으로 이행되어 정미성분의 함량을 나타내는 아미노태질소가 높았고, 단백질 산패억제 및 미강의 carotenoid와 tocopherol 둥의 항산화물질에 의한 지질산화 억제효과도 있어 저이용 자원의 활용 증대측면에서 상업적 제품화가 기대된다.

• 한국식품과학회지
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• 제39권6호
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• pp.614-618
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• 2007

미숙성김치와 숙성김치를 동결건조한 후 방사선량 별로 나누어 이에 대한 이화학적 분석, 잔존 미생물수 분석 및 관능평가를 통하여 김치의 양념소재화 가능성을 평가하였다. 미숙성김치와 숙성김치는 pH 및 적정산도는 차이가 있었으나 이의 동결건조물의 방사선 조사 처리구들 간에는 큰 차이가 없는 것으로 나타났다. 방사선을 조사하기 전 숙성김치의 색도는 미숙성김치에 비해 L, a 및 b값에서 다소 높은 값을 보였으며, 조사처리 후에는 조사선량의 강도에 의한 영향은 거의 받지 않았고 미숙성김치는 숙성김치보다 색상에서 다소 변화를 보였다. 미숙성김치분말보다 숙성김치분말은 미생물에 대한 방사선 조사에 의한 살균 효과가 전반적으로 높게 나타났으며, 30 kGy 조사 시에는 특히 총균수와 젖산균이 검출되지 않았다. 숙성김치분말에는 ethanol, 1-propene-3-methyl, disulfide dimethyl 및 disulfide methyl propyl 등의 휘발성 성분이 다소 많았고 특히 disulfide dipropyl 성분은 숙성김치분말에만 존재하는 특성을 보인 반면 그 외의 성분에서는 오히려 미숙성김치분말에 많은 것으로 나타났다. 방사선을 조사함에 따라 숙성김치분말에서는 2-butanone과 acetic acid, 핵산 및 butanal 2-methyl 성분 등이, 미숙성김치분말에서는 hexane 및 butanal 2-methyl 성분이 새롭게 생성되거나 증가되는 경향을 보였으며 전반적으로 황화물의 함량이 감소하는 경향을 보였다. 조사한 김치분말에 대하여 이미, 이취 및 매운맛에 대한 관능평가결과 모두 조사량이 증가함에 따라 이미와 이취는 증가하였으나 조사랑 30 kGy 까지는 수용가능한 것으로 평가되었다.