• The Korean Journal of Food And Nutrition
• /
• v.31 no.4
• /
• pp.471-477
• /
• 2018

The antioxidant properties of mushroom and sea tangle extracts and mustard leaf added to Kimchi were investigated by total phenolic content, DPPH radical scavenging, ABTS anion scavenging, FRAP reducing power, and ORAC value. Total phenolic content of functional Kimchi (FK) was significantly higher than that of control Kimchi (CK). DPPH radical and ABTS anion scavenging activities of functional Kimchi were significantly higher than those of control Kimchi by 2.7 and 1.7 fold, respectively (p<0.05). Also, the FRAP reducing power and ORAC value of functional Kimchi increased compared to those of the control Kimchi by 1.6 and 1.1 fold, respectively (p<0.05). Our results suggest that functional Kimchi made by mushroom and sea tangle extracts and mustard leaf may be a potent antioxidant source and could be developed as a antioxidant functional food that may be for the effective treatment of oxidant conditions. Through continuous research and development of functional Kimchi by the use of mushroom and sea tangle extracts, it will be necessary to try to identify other functions that could be useful for preventing various diseases.

• Journal of the Korean Society of Food Culture
• /
• v.36 no.3
• /
• pp.274-283
• /
• 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.

• Journal of the Ergonomics Society of Korea
• /
• v.26 no.4
• /
• pp.113-120
• /
• 2007

Kimchi refrigerator is a specific refrigerator for Kimchi, Korean traditional fermented food. It has been fast popularized since it was developed about ten years ago. In this study, a survey was conducted with 103 female voluntary respondents to understand the customer satisfaction of the Kimchi refrigerator in the aspect of physical use. The respondents showed a high satisfaction for the use of refrigerators. It was, however, shown that they felt highly uncomfortable in using the refrigerator. In particular, the high discomfort was related to the fact that the customer should bend her torso very much to put Kimchi containers into the refrigerator, take them out of it, or clean its inside. Seventy-five percent of the respondents reported the experience of body-part pains and 58.4% of them reported pain experience in the back. It is presumed that these results are highly correlated to the top-cover design of the refrigerator, which is the most popular type to improve its performance of maintaining proper temperature. Therefore, the developers should consider these usability problems related to the refrigerator and try to enhance its usability by adopting ergonomics in the design stage.

• Journal of the Korean Society of Food Culture
• /
• v.26 no.6
• /
• pp.554-561
• /
• 2011

The nutritional value of kimchi is gaining global focus along with new possibilities and uses for the various salts used in making kimchi. The purpose of the study is to conduct research on the uses of various salts and investigate the consumer recognition of salt use in kimchi preparation. The findings are from 824 consumers over 19 years old from 15 locations who participated in this questionnaire via one-to-one interviews from September 23rd to October 14th, 2009. The results of the questionnaire show that when customers cooked, 71.9% used solar salt, 62.2% used flower salt (refined salt), 27.4% used Hanju salt (purified salt), 59.0% used processed salt (roasted salt), 47.4% used bamboo salt, 69.4% used Mat salt (table salt), and 18.2% used low sodium salt. The most preferred origin of salts was domestic. Most customers salted Chinese cabbage while preparing kimchi. Consumers showed low perceptions of different salts used in kimchi production, and did not exactly recognize the characteristics of various salts. The preferences for domestic and solar salts were very high, while the preference for sea salts was low. In conclusion, various types of salts could improve the quality of kimchi. This study hopes to help consumers produce better kimchi to match different needs. Therefore, attention should be paid to promoting the characteristics of various salts influencing the quality of kimchi.

• The Korean Journal of Food And Nutrition
• /
• v.8 no.4
• /
• pp.289-292
• /
• 1995

A survey study was carried out on the preparation methods of the Winter Kimchies in Seoul. Chung Cheong and Kang Won area by questioning 203 homes Individually. The results showed that the cabbage Kimchi was prepared more than 95o of total Kimchi a good heads of the Chinese cabbage were selected as proper quality of the cabbage. The cabbage were brined for 7∼10 hours with using sun-dried salts mostly(66∼78%) In Seoul and Chung Cheong area the quality of Chinese cabbage was regarded as the primary factor and the seasoning materials in Kang Won area for good quality of Kimchi, more than 70eA of the residents prepared Kimchi in Kimchi jar, and the correlation between the jar use kind of resident such as house or apartment was significantly high (p< 0.000)

• Culinary science and hospitality research
• /
• v.12 no.4 s.31
• /
• pp.199-212
• /
• 2006

The objective of this study were to examine the consumption pattern and awareness of Kimchi, which is our traditional food, preference for Kimchi, and the way of quality improvement in order to understand the recognition about the position and importance of Kimchi. The results are as follows. As for the recognition about regional way of making Kimchi, it turned out that married women in Seoul and Daejeon don't know their own ways of making Kimchi, and those in Daejeon don't know it more than those in Seoul. The rate of using Kimchi made at home was higher in Daejeon than in Seoul, and the rate of using Kimchi in both ways turned out higher in Seoul than in Daejeon. The reason why they use home-made Kimchi was that they generally prefer their own specific tastes both in Seoul and in Daejeon. Daily Kimchi ingestion was higher in Daejeon than in Seoul. Besides, the recognition about the superiority of our traditional Kimchi turned out high both in Seoul and in Daejeon. The survey of preferring Kimchi taste has been found that well pickled and proper seasoned Kimchi were most preferred both in Seoul and in Daejeon. Preference rate of various kinds of Kimchi came in the following order: Baechu Kimchi, Mu Kimchi, Oisobaki, Pa-buchu Kimchi in the Seoul area while Baechu Kimchi, Mu Kimchi, Pa-buchu kimchi, Oisobaki in the Daejeon area. In general, a sort of Kimchi stew was most popular as a dish using Kimchi with 63.8% both in Seoul and in Daejeon. It has been found in Seoul as well as in Daejeon that Kimchi served at a restaurant was usually untasty in comparison with Kimchi at home. The rate of preferring Kimchi on the markets in Seoul and in Daejeon as a whole came in the following order: Baechu Kimchi, Chongkak Kimchi, Baek kimchi People thought both in Seoul and in Daejeon that materials and cleanness were top priority when choosing Kimchi on the market. According to the result as above, recognition rate of Kimchi in the Seoul and Daejeon areas was shown rather low. Consequently, a further detailed research on Kimchi is thought to be needed. As the recognition of Kimchi increases, Kimchi consumption will increase accordingly. In order to prevent adult diseases, I think we should increase the consumption of Korean traditional fermentation food including Kimchi by increasing recognition of importance of nutrition, function, superiority, and the role of fermentation of Kimchi.

• Journal of Microbiology and Biotechnology
• /
• v.30 no.7
• /
• pp.1060-1066
• /
• 2020

This study was focused on developing and obtaining a kimchi starter for use in commercial kimchi production. Kimchi varieties made with selected starters are of high quality, have high levels of mannitol, and extended shelf life. The starters were screened for properties such as mannitol production, low gas/acid production, and acid resistance. Finally, kimchi fermentation testing was performed using selected LAB starters. Kimchi samples were prepared with lactic acid bacteria (LAB) starters, including Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104. The LAB starters are isolated from kimchi and can grow under pH 3.0 and low temperature conditions of 5℃. Four kimchi samples were fermented and stored for 28 days at 5℃. The kimchi samples made with starters (PBio03 and PBio104) had better quality (production of mannitol and maintenance of heterofermentative LAB dominance) than the non-starter kimchi samples. In the starter kimchi, Leu. mesenteroides was the dominant LAB, comprising 80% and 70% of total LAB counts at 7 and 21 days, respectively. Mannitol content of the kimchi with Leu. mesenteroides PBio03 was 1,423 ± 19.1 mg/100 g at 28 days, which was higher than that of the non-starter kimchi sample (1,027 ± 12.2 mg/100 g). These results show the possibility of producing kimchi with improved qualities using Leu. mesenteroides PBio03 and PBio104 as starters.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.2
• /
• pp.142-158
• /
• 2019

Kimchi is a traditional Korean fermented vegetable probiotic food. The use of high quality ingredients and predominant LAB (lactic acid bacteria)-whether it be ambient bacteria or adding starters, low temperature and facultative anaerobic condition for the fermentation are important factors for preparing kimchi with better taste and functionality. The predominated LAB genera are Leuconostoc, Lactobacillus, and Weissella in kimchi fermentation. The representative species are Leu. mesenteroides, Leu. citrium, Lab. plantarum, Lab. sakei, and Wei. koreensis. Kimchi, especially the optimally fermented kimchi, has various health benefits, including control of colon health, antioxidation, antiaging effects, cancer preventive effect, antiobesity, control of dyslipidemic and metabolic syndrome, etc.; due to the presence of LAB, various nutraceuticals, and metabolites from the ingredients and LAB. The kimchi LAB are good probiotics, exhibiting antimicrobial activity, antioxidant, antimutagenic and anticancer effects, as well as immunomodualatory effect, antiobesity, and cholesterol and lipid lowering effects. Thus, kimchi ingredients, LAB, fermentation methods, and metabolites are important factors that modulate various functionalities. In this review, we introduced recent information showing kimchi and its health benefits in Korean Functional Foods (Park & Ju 2018).

• Korean Journal of Community Nutrition
• /
• v.6 no.4
• /
• pp.686-702
• /
• 2001

The purpose of this study is to suggest the menu patters of people in Kangbukgu for the basic data of the nutrition education program in its health center. The dietary intake was investigated by the 24-hour recall method for 488 subjects. To analyze patterns, dishes were classified into major staple food, kimchi, soup and side dishes and also classified into 24 categories by cooking method. Patterns by the kind of dishes for the subjects were cooked rice + soup + kimchi 〉noodle + kimchi > cooked rice + kimchi in the order of frequency of use. Patterns for breakfast were, cooked rice + soup + kimchi > coated rice + soup + two dishes of kimchi. For lunch, patterns were, noodle + kimchi > footed rice + kimchi = cooked rice + soup + kimchi. For dinner, patterns were, cooked rice + soup + kimchi = cooked rice + kimchi > noodle + kimchi. Results of analyzing by the number of dishes, were cooked rice + soup + kimchi + one side dish 〉cooked rice + soup + kimchi + two side dishes. It was significantly different by meal(p<0.01). The results of analyzing patterns for the main staple foods were cooked rice〉noodle > bread in that order. It was significantly different by meal(p<0.01). The results of analyzing patterns, with those considered basic food, cooked rice, soup and stew, were cooked rice + soup > cooked rice > cooked rice + stew. It was significantly different by meal(p < 0.01). With these results, the menu patterns of people in Kangbukgu were different by meal. The main dish was mostly cooked rice and the menu has the traditional menu patters, composed of cooked rice, soup and kimchi.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.2
• /
• pp.233-239
• /
• 2019

This paper presents a literature review on the active technologies to regulate the levels of carbon dioxide and oxygen in Kimchi packaging. In this study, laser-etched pouches and $O_2$ scavengers were used for Kimchi packaging, and the efficiency of each packaging technique to regulate the $CO_2$ and $O_2$ levels inside Kimchi packages was investigated. When Kimchi was packaged with a laser-etched pouch, the $CO_2$ concentration in the sample with a high gas transmission rate was less than that in other pouches (p<0.05), and a low $CO_2$ level had little effect on the expansion of the package volume. Kimchi treated with an $O_2$ absorber exhibited a significantly lower (p<0.05) $O_2$ concentration inside the packages relative to the control. A low $O_2$ concentration inside the Kimchi package effectively inhibited the growth of total aerobic bacteria and lactic acid bacteria, as well as yeasts and molds on Kimchi. These results suggest that $O_2$ absorbers have a positive effect on the microbial quality of Kimchi. Therefore, packaging in a laser-etched pouch and the use of an $O_2$ scavenger could provide a novel packaging material for regulating the $CO_2$ and $O_2$ levels during Kimchi packaging.